The best part of Valentine’s Day is absolutely the treats. But, you don’t want to rely on someone else to get you what you want. Who wants to be disappointed that their favorite treat is X and they got Y instead? Advocate for yourself and make your fave dessert, whether that’s amazing cinnamon rolls made in under an hour, or anything else.
It’s okay if you indulged this weekend – and it’s also OK if you didn’t do any food prep for the week! Many people feel guilty, on top of feeling overwhelmed, when it comes to making food decisions during the week, but feeling guilt for not thinking ahead will never help your current situation. While I recommend prepping in whatever ways you can over the weekend, there’s a variety of reasons that sometimes it just might not be feasible. So, today I’m sharing a quick white bean chili that you can make with items you likely already have at home.
With the extreme chill covering a lot of the country right now, I thought everyone could benefit from some new soup recipes to prep this weekend and enjoy all week long! Last night both myself and Tim were craving soup, but after a long day and with a high maintenance baby, making it just wasn’t happening. We spent an embarrassing amount of money on some delicious soup from a local restaurant, and while it was delicious, it made me vow to get my soup and stew stock back up!
There’s these amazing chickpea flour banana bread muffins I made a few years ago. They’re now one of the most consistent posts I get traffic from via search engines, and they’ve been turned into amazing cupcakes and gingerbread muffins, too. Despite their deliciousness and nutrient density, I was still a bit uneasy about the added sugar if they’d be a regular part of Cooper’s diet, so I set out to adapt them to be added sugar free. Now I present to you, Mommy & Me banana muffins!
Often times people shy away from food prep because they assume that it means you’ll need to cook every component for every meal for the week and that it’ll eat up an entire day of your life. I’m here to tell you that’s NOT the case, and if it has been for you, then I encourage you to erase it from your memory and try again. As I’ve seen with past clients and people who’ve joined seminars or classes I’ve run, if you felt stressed, there’s a good chance you threw in the towel and said “I’m not cut out for this” and went back to no prep at all.
While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers), I only cooked with miso for the first time this past fall. And I’ve done the same thing with it each time… made a sauce for this sheet pan tempeh! So, since I wanted to share this miso ginger tempeh recipe with you regardless, this month’s Recipe Redux theme of cooking with a new ingredient was a perfect opportunity to get it on the blog.
Now that Cooper is close to 10 months old (!), he’s tried a long list of foods via a slightly modified baby led weaning (BLW) approach. On Instagram I’ve shared plenty of our infant nutrition snippets via his meals and snacks; the good, the messy, and the frustrating. Based on requests and questions, I posted his “Coopercakes” pancake recipe and my top products for feeding babies and toddlers.
While I have much more knowledge than the general population on infant nutrition and am happy to provide some feedback and general information to other parents about infant feeding (recs for allergen exposure, what is baby led weaning and why did we choose it, etc), this is not my main area of expertise. I consult on a variety of topics with food companies and have even written about infant and child feeding, I still first specialize in sports and fitness nutrition as well as nutrition for mental health. I plan to stay within my scope of practice on more specific details with older kids until Cooper is older and I have more first hand experience!
Still, my reader survey showed many of you want more infant nutrition and child feeding tips, so I want to aid those of you with kids (or grandkids) in nourishing your children in the best way possible for their young, growing bodies and developing minds. That’s how I decided to create a resource list. I know and follow plenty of dietitians to recommend, but when I reached out for other recommendations, had an overwhelming but fantastic response of others to share with you, too!
I’m sure when you all said in my survey that you wanted food prep ideas, you thought I’d just be sharing examples of what I do each week/weekend. Well, since I want you to actually be successful in prep, and reap all of it’s benefits (like eliminating food waste and lowering your grocery bill), I thought I’d share a weekly series on steps to successful food prep before just throwing ideas of what to prep at you all!
Throw together meals make life way easier, and having an index of them can reduce stress since you know you will have lunch or dinner in no time. But, are your go-to last minute meals well balanced to satisfy you and help you reach your health and fitness goals?
While my new content schedule will be officially running next week, in an interest of getting you all set up for food prep this weekend, I obviously had to get you this recipe! While you’re prepping other items for the week (like baking sweet potatoes & roasting veggies in the oven and hard boiling eggs) you can make this big batch of southwest inspired soup with bold and zesty flavors.