Over the years, you've watched me stock up my freezer. I've written about why to stock it up, what a different it makes, and preached endlessly on the virtues of a stocked fridge and freezer.
And here's the perfect reason why. On our first night of family vacation, my husband got very sick. He ended up being airlifted back to Edmonton.
Between back and forth from home to hospital, I found myself at first stressing out about what to feed the kids, and how. I didn't want us to live on fast food for the week but I didn't have a lot of time to cook either. However, I remembered I had stocked my freezer for fall before we went on vacation. This made all the difference in the world for us. A need is a need, whether it's a busy autumn or an unexpected illness. We were able to eat healthy food under pressure and as a result weathered the unknowns with grace and wellness.
Over the years I've found that the first thing to get dropped under unexpected curveballs is our meal planning. We eat whatever we can find whenever and wherever we can find it. This has been true for everyone I've asked. Unfortunately, eating like this adds further stress to our complications- less healthy food equals less healthy outcomes. When we are under stress and fighting to bring our lives back to normal, we need that nutritional backbone to support us. If you haven't started stocking your freezer, let me encourage you that now is the time. Make it your intentional priority as you cook. Plan for meals that are easily doubled or broken down into starters- slice meat for sandwiches, soups, and stir frys. Double up on chili or meat sauce. Make an extra meatloaf, and put away your leftover small bits for breakfasts or lunches that can serve you when you need it.
Having eggs and oatmeal ready to eat made my daily dashes out the door so much easier. Having lasagna, chili, and meatloaf to reheat for the kids made dinners doable. When I knew I had an hour at home I hardboiled eggs and roasted sheet pans full of vegetables. You know what you like to eat, so it's ok if my suggestions don't land for you. The important thing is to pick what works for you and make it happen.
All the best, friends,
We all have that sort of day where cooking is hard, and that day for me was yesterday.
As a meal planning coach I preach the art of cooking and planning ahead, and so it happened to work out in our favour last night, and I wanted to share a couple of tips to help make sure it works out most of the time for you too. Because it's unrealistic to assume that we will always feel like cooking. Am I right?
Convenience will always win over intention. We can have the best intentions ever but still find it hard to make them happen when we're *that* exhausted. Here are a couple of food rules I live by:
Consider what you can do to make life easier for yourself tomorrow, and start doing it. One baby step at a time will completely change your life.
Have a great day, friends!
You may also like:
Freezer Meals- Getting Started
For many years, my fridge freezer was all I had. It was a typical top freezer and it was a struggle for me to know what was in there because I was too short to get into the back of it.
This fridge was a huge improvement for us- I wanted the pull out drawers and I love them still. We bought a small upright deep freezer for the basement just a couple of years ago, and the majority of my uncooked meats, ready-to-eat meals that I've cooked ahead (chili, meat sauce, shepherds pie, etc), extra vegetables, dinner rolls, containers of soup, and bones that I'm keeping for stock live in it. I routinely bring up food from that one as I meal plan each week so that I don't have to run down to the basement to grab the food I need each day.
Right now my freezer isn't as organized as usual because I'm in the middle of using up what we have so we can restock for the fall, but in this small snapshot you can see leftover rice, leftover navy beans, a bag of perogies, bagged vegetables and fruit, whole tomatoes, sliced ham, cooked chicken and meatloaf, a ginger nub, vegetable scraps, a couple of baggies of soup stock, and several freezer packs of various sizes. The kids lunches also live in here- in the top right compartment (where my vegetable scraps are right now) is everything I have made for lunches- meatballs, burgers, cheese strings, and muffins. When I get organized I also like to roll and freeze wraps so they can just grab and go.
I consider my freezers reasonably well stocked. But why? What makes it stocked? Why does it matter?
Here is the best article I've ever read with tips and suggestions on correctly stocking and organizing your freezer. I've done most of these things, myself, and if you want to start getting the most out of your freezer space I recommend you start with this resource.
You can always call for a companion to help you out if you're ready to do a fridge, freezer, or pantry audit. The big jobs are easier with a helping hand, and I'm just a message away.
Did you enjoy this article? Please share!
Have a great day, friends!
It's almost halfway through December, and that means we're almost done 2017. Although there's nothing overly magical about the turning of the page to a new year, we seem universally to want to "start over" with each new year.
So what's holding you back?
Take a few minutes to think about what you want in the new year, and what you can do to make it happen. As nice as it would be to think that the changes we want will magically appear under the tree on Christmas morning, realistically speaking the changes we need to make are made up of the steps we need to take ourselves.
For example, I would love to wake up on Boxing Day and find out that our house is magically uncluttered and clean. Will that happen? Not overnight. But if we consistently make the effort together as a family to make that a goal for the new year- and take steps to ensure it happens- at some point it will happen. Slow and tedious, yes. Worth it in the end? Oh, yes.
Here are some suggestions to help you get a handle on your kitchens going into the new year. Tedious? Maybe. But if you really want to make the changes, you will make the effort.
1. Issue: Don't know what food you have?
I hope some of these suggestions help fuel your new year thoughts and plans! Any questions please feel free to reach out!
Have a good day, friends!
Some of you may recall that last winter I was sicker than I've ever been since I picked up mono almost 20 years ago. Just in time for my birthday this year, not only did I catch the flu but also developed some sort of sinus infection and pink eye, all at the same time! It was almost a couple of months before I was up and running our household in my usual capable way.
This month the boys had their annual doctor appointments, and blood work was done to check on their overall health. My first son, who was anemic a year ago, is now in good shape, at least as far as his iron levels go. That doesn't surprise me at all, because he's a fantastic eater, and we eat a very balanced diet. My second son, however...you may recall him as "the picky one", isn't quite anemic, but on the way there. Because he will not take vitamins (nope, not even gummies) and has a limited love of iron rich foods, I've started cooking once a week with beef, which is the one consistent thing he enjoys eating. Naturally, I serve it with whole grains, which also contain iron, and the vitamin c helps that non-heme iron to absorb into his system. If I can increase his iron levels slowly and steadily, I'm sure at this time next year he'll be improved. I'm also hopeful he'll be less picky a year from now...we'll see, I guess. Hope springs eternal!
So I'm planning ahead, this year, for the inevitable fall or winter cold that knocks me back a few paces. I've started stocking my own freezer with meals that are basically ready to go, and so far all of them involve beef of some sort. Tonight's dinner was meatballs, started on the stove (to brown) and finished in our slow cooker while we were at swimming lessons. I was able to get 15 good-sized meatballs put away for a future need.
Let me tell you about these meatballs. I combined lean ground beef with extra lean ground turkey (about 1/2 kg of each), added a couple of eggs, a cup of large flake oats, some seasoning, and some garlic. They were browned on my stove, then put into the slow cooker, topped with some mushrooms and onions I'd stir fried after the meatballs were browned, and cooked on low for just 3 hours. They were moist and perfect when we got home- I wasn't sure how it would work out because I've never done that before, but I definitely will again. We served them with loads of fresh vegetables, and whole wheat whole grain pitas.
Meatballs are super freezable for a future need. You can pull them out and reheat when you need a meal- They can be added to sauces or soups, or like my kids, just eaten "as is".
They are one of the easiest things to double or triple!
Consider cooking ahead to help fight your future cold or flu. Nutrition has a huge role to play in how you approach your personal health care.
Enjoy your day, friends!
I got to spend the majority of my afternoon yesterday in a parking lot, waiting. Waiting for the police, waiting for the other guy's company to come take pictures, waiting for the tow truck. As you can probably tell, my bumper got torn off the car when the big white truck tried to turn left to exit the parking lot...but my car was in the way.
It could have been worse, so much worse. No one was hurt, the kids and I weren't even in the parking lot at the time, we had a witness who stayed until I got everyone's information, and the other driver called me out after it happened (good thing I have The Meals Maven advertising on my car!). It looks pretty cut and dried. I'm hoping I get my car back by the time yoga starts up in September.
That being said, it threw a loop into my dinner plans. Hooray for leftovers! I was way to sun-stunned to even contemplate cooking when I got home, and it was easy to heat up a bowl of soup for everyone. The leftover soup was destined to become a freezer meal for a future need, but it served a present need instead.
So let's talk about why it's important to cook ahead and keep freezer meals. I'm not exactly a pessimist, but I am a realist. As Robbie Burns said, "The best laid plans of mice and men often go awry" (paraphrased). I love planning, and am not a big fan of surprises, but for all the planning I do, life happens, as it happens for everyone.
Without further ado, here are a few good reasons why it's a great idea to cook ahead and use your leftovers.
Here are a few pointers about stocking your freezer. Sometimes it feels overwhelming, or perhaps hard to start, but if I lived for 12 years without a deep freezer and still managed, so can you.
I hope these ideas will inspire you to get started on making the most of your resources, and enable you to eat more at home, eat less fast food, save more of your food budget, and organize your freezer in a way that suits your needs.
I've got a post coming up pretty soon on healthy lunch box ideas. With the kids heading back to school shortly, and the restrictions placed on what we can pack for them, I think it's a timely post- keep watching for it!
Enjoy the last couple of weeks of summer!
Until next time,