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,
Back when I first started blogging and developing a meal planning business, it was a desperate last-ditch effort to get my kid(s) to eat properly, so naturally I shared my successes and struggles. It's so funny how so much can change in just a matter of years. Now I meal plan to manage our lives - it helps keep us healthy and full of energy to take on whatever we happen to be doing. Somedays I feel like the Energizer Bunny- do you know what I mean?
My greatest passion has evolved from helping picky kids eat to helping busy women eat. They might be mothers, and/or wives, or they might not. But all of them default to take care of everyone and everything else before themselves and I know this is true because it's my natural default too, and I've talked to hundreds of women who admit the same. It's somehow hardwired, or perhaps society encourages this "super woman" mindset? Regardless, most of us are really good at it and not likely to stop any time soon.
I'm a meal planning coach. It's helped define who I am, what I stand for, where I'm going, and who I want to serve. I'll always have a heart for those picky kids- because I'm still living it. But for the caretakers of others, your nutritional backbone matters too. You need real food, not the quick gulp down of energy bars or fast food, or the food leftover on your kids plate. That's why I do what I do. I've found time, energy, and money- I want you to find the same.
If you're in Canada, celebrate our amazing country this weekend, but celebrate yourself too and eat something that makes you feel good. Take some time to yourself to savour real food, because nutrition is what keeps us "going and going". Start weaning yourself off of the quick-fix food lifestyle, and discover how planning can help you find time, energy, money, and happiness.
In our fast-paced lifestyle, eating a traditional meal of "real food" seems to have been left behind. We're simply too busy, too tired, too overwhelmed, too overextended to get it done. We are shown ads constantly (just watch for it the next time you're watching live TV- you'll be amazed) about how wonderful it is to be eating out instead of cooking at home. There are ads for junk food, diet food, weight loss programs that include the food, and fast food. The themes continue in sitcoms and books. Cooking at home is a dying art.
Our recent Canada Food Guide, unveiled in January, places a high importance on eating with others, enjoying whole foods, limiting processed foods, and so on. But there's not a lot of awareness put into the "how" of home cooking. In fact, it's laughable, and it's exactly the kind of information I found when I was a new mom and trying to sort out meal planning for my life with a squalling infant, no sleep, no energy, and healing a post-partum body. It didn't translate then, and it doesn't translate now.
How do you implement it when you are literally away from home more hours than you sleep? When you've got a household to run and a million things on your "to do" list?
The thing is, it's complicated and different for everyone. No two people share the exact same meal planning complications. But here are a few ideas to start you thinking, and I'm just a phone call away if you want to get serious about cooking at home.
For more information on meal planning that suits your life, let's talk.
All the best, friends! Stay warm!
Fall in central Alberta means crunchy leaves and crisp evenings. It's not quite winter but you can feel it in the air. The geese rise up suddenly from the river, honking their way overhead as they travel to warmer climates, and you realize suddenly that as quickly as it came, it's on its way out.
Fall in Alberta means apples and cinnamon, pumpkin spice, roasting turkey, and cheerful cups of steaming hot chocolate while warming up from an evening stroll. It's heart-to-heart quiet conversations with friends and shared meals. It's getting ready to settle down for the cold embrace of winter.
Last weekend I spent some time walking as the sun was setting. It was beautiful, and I was grateful to see it before the snowfall over Sunday night. While the eastern half of Canada still sits in summer weather, we're back to winter already. This morning, for example, windchill makes it feel like -12!
Over Thanksgiving weekend I cooked a chunky applesauce in my slow cooker alongside the turkey dinner, and now I get to enjoy applesauce for a few days. It smelled delicious cooking and cooked down beautifully. If someone gave you apples from a backyard tree, this is the perfect way to use them up. If not, use whatever apples you've got and see how it goes!
Enjoy your week, friends.
For most of my life I've been constrained by food rules. Do you know what I mean? Some foods are good, some are bad, don't eat after dinner, skip breakfast, avoid the carbs, eat the carbs, low fat, no fat, full fat, sugar alternatives, calorie restricted, etc. This is why our food-obsessed culture still struggles with body image, weight related, lifestyle diseases. We put so much emphasis on rules but not enough on individual needs. The majority of our healthcare system treats symptoms but not the root causes, so we end up in this spiral of temporary fixes. I love nothing more than hearing about doctors and naturopaths who work with their clients to treat the causes of these physical symptoms. My hope is that more and more medical professionals will incorporate this sort of holistic treatment going forward.
Over the last few years, and especially in the last few months, I've been taking back control. It's my body- and my needs. No one else can really tell you what you should and should not do with your relationship with food. This intuitive self-awareness is a skill that takes practice. I'm asking myself what I actually want to eat rather than eating just because it's time to eat- does that make sense? The beauty in this is that our bodies are always changing- our needs shift from day to day, and forcing ourselves to follow rules that don't serve our needs may end up doing more harm than good. Here's a wonderful article that communicates exactly what I mean.
Right now it's practiced daily with my lunch salads- what do I want to eat, and how do I want to top it? I'm giving myself free reign to eat what I feel like I need, and it's a refreshing place to be. By stocking my fridge with nutritious choices I know that no matter what I choose my body will be served, nourished, and satisfied. There are no "right" and "wrong" choices here, and that is so freeing and amazing.
Some of my clients are working with their doctors and naturopaths to help sort out and find what food needs they have, with the training to set you on the path you need to go, and I am a partner with them to help you along that journey.
No matter where you are in your journey with food and nutrition, you need to know that you can have that freedom too. If you're ready to eat for yourself, for your health, and to learn to trust yourself one baby step at a time, I'm here to have that conversation with you. With a variety of packages and services to choose from, we can talk about what foods to buy and how to use them, how to build meals based on nutrition and time/budget constraints, and how to make yourself feel amazing. We can cook together, develop recipes specifically for you, or clean out your pantry by doing a kitchen audit. There is no overnight quick fix in the world that actually works, but steady and consistent nutrition will change your life.
Enjoy your day, friends! I look forward to meeting you,
I love summer!
I love the blue skies, the sunshine, the warm breezes, and the bird song. I love the lazy days, the play outside, the lack of routines. I don't love heating up the house with cooking, however, so now is the time I start cooking ahead to make summer easier for us at meal times.
I realized today that we're well into summer weather already, and I'm fortunate to have had a jump start in freezer stocking, but it's never too late to start planning and executing some of these tips and tricks for yourself. Here's a short list on ways to get started planning for your own hot-weather meal ideas.
1. Make a list, brainstorming all the foods you like to eat in the summer
2. Separate that list into its cooking needs- grill, slow cooker, stovetop, oven, no cooking, etc.
3. Note what requires cooking, and research if (and how) it can be done ahead of time.
As a family we like to eat a lot of fresh fruit, vegetables, and sandwiches in the summer, but we also enjoy "bowl foods", such as chili and meat sauce and pasta.
Having lean proteins cooked and sliced in our freezer means sandwiches are easy to pull together, and by consciously doubling our chili, meat sauce, casseroles, and meatballs now means there's a supply of meals ready to pull out and reheat. I plan on roasting chicken this week as well as cooking a pork loin in the next week or so in order to put away extra cooked meat for summer. It also makes sense to batch cook rice and quinoa to keep in your freezer so your side dish is ready to serve or turn into something else, such as fried rice, filler for meatloaf, or a salad ingredient.
Recognizing that sometimes summer isn't hot in Alberta, there are also frozen portions of cooked soup ready to reheat on those dreary days or for quick lunches or dinners to serve with salad and sandwiches.
Did this jump start your ideas? I hope you have found some inspiration to keep summer happy and carefree. Cooking doesn't have to stress you out, and I'm happy to offer you custom-built solutions for your situation. Email me here to learn more about my pre-summer cooking mini session.
All the best today, friends!
You may also like:
Fish Taco Recipe
Cool Summer Meals
Planning Meals in the Heat
Having a stocked fridge is more complicated, because it has a lot more to do with knowing what you have and using it before it rots then the pantry or freezer.
Our fridge has a lot of condiments- different types of hot sauce, bottled salad dressings for when I'm running low on ingredients or time to make my own, and flavourful sauces for stir fry's and meals such as soy sauce, rice vinegar, maple syrup (the real stuff!), and dijon mustard. I think condiments could take over the world if we let them, and they are one of the groupings in a fridge that can definitely get out of control. If you haven't looked at your condiments lately, spend a few minutes getting rid of expired, old, or moldy items. I've seen jarred garlic, ginger, and jam go moldy, so never assume it's ok if it's been a while since you've opened it.
We have grapefruit accessible as my husband eats that every day for breakfast and they are too big to fit in my fruit crisper. I have the baby carrots my son loves ready to go and easy to see in a container on the lower shelf. I've grouped all my dairy together in 3 places- cheese strings in the pull out drawer on the bottom for the kids to grab for their lunches, coffee cream and milk in the middle, and cheeses, yogurt, and sour cream on the lower shelf next to the carrots.
All our leftovers are hanging out together by date- yesterday's leftovers on the top, and previous ones in the middle. Today I'm assembling the leftover moussaka ingredients to make one for the freezer, and that will clear out the middle space to leave room for any other leftovers we make.
My crispers are full of vegetables and fruit. We generally plan our meals around what's living in these drawers, because if something is going to go rotten and get thrown out, it's vegetables and fruit. We have lettuce, beets, carrots, parsley, and celery in the one...apples, oranges, clementines, and kiwi in the other. Before I buy more vegetables and fruit these need to be substantially emptied. I have a butternut squash living up on the top of my fridge with leftovers, and that is going to be roasted tonight for dinner, and we'll eat steamed beets as well.
I'll share a couple of ideas to make the most out of your fridge space. Please don't hesitate to connect with me if you need some more personalized help :)
A stocked fridge is more personal, depending on what you like to eat. A wide variety of fruits and vegetables, dairy, and condiments are my main go-to's when planning meals and snacks. The point of shopping for fresh food each week is to eat what you buy, so plan your meals and stick to your list. It's so easy to go overboard with good intentions when shopping, especially when you've got people with you or you're hungry to begin with, but that's how food waste happens.
Your fridge and freezer are the perfect places to put together flavourful, healthy meals that make your tastebuds sing. You can make your food budget go so much further when you cook for yourself, and I encourage you to find a way to incorporate more of this in your own life. Not only will your wallet thank you, but your body will as well. I offer a meal-planning service that can be personalized to you, your time, your tastes, and your fridge/freezer/pantry. I'd love to chat to see how I can help you use what you have!
Enjoy your day friends! If you enjoyed this post, please share it. I'd love to see you hop over to my Facebook page, where I post almost daily tips, tricks, recipes, meal plans, and interesting news from the world of food and nutrition. Come "like" me so you don't miss anything!
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!
I love soup so much, you will seldom see a meal plan of mine that doesn't include at least one dinner made up of a soup of some sort.
And the leftovers...soup leftovers make me happy too. For one thing, they seem to taste better the second or third day. And you can always pair them up with a sandwich or salad and have another dinner or hot, quick, and satisfying lunch. It freezes beautifully, too, which makes me happy because then it means I've got some meal starters in my freezer.
I love soup because it can be as fancy or simple as you'd like. Soup doesn't require a recipe, most of the time, and it's a fantastic way to use up bits and pieces of ingredients that need a meal to be useful, which also means it's an economical thing to cook at the end of the food in your fridge and pantry.
However, my family doesn't love soup. It used to be the only way I could get my second son to eat a balanced meal- if it was in soup, he'd eat it. Now, however, he's older and wiser and realizes he doesn't like soup very much. Putting soup on the meal plan twice this week is a big gamble, but I'm hopeful that because one of the soups is from my freezer and new to them it will be tolerated, the best outcome I can hope for with this family.
I've been making adjustments to my love for soup against the preferences of my family, and I have come to the realization that if I turn my favourite soup flavours into a one-pot skillet meal they will eat it. It seems to be the broth they object to. Last week I made minestrone minus all the lovely broth and both boys gobbled it up without a word of complaint. I can add as much broth as I like to make my own brothy bowl, the way I like it best. This week I aim to take the leftovers from my curry soup and turn it into a potato casserole of some kind. I will keep you posted.
How can you marry the food you love with the disdain of your family in a way that makes everyone happy? Feel free to let me know!
I'm just a message away if you're looking to make happier changes in your meal times!
Enjoy your week, friends!
A few weeks ago I posted about why I like to use romaine lettuce in a different way than just a salad- and this is true of swiss chard, too. I really enjoy my weekly test kitchen because it challenges me to think about food in a different way than I usually do.
This summer I’ve used swiss chard as a topping for my burgers, in a salad, sliced up and cooked into a Vietnamese Noodle Soup, and now as a rolled appetizer, stuffed with strawberries and fresh cheese, and served with a balsamic reduction for dipping.
I know it may sound complicated to try new things. It can be scary, and maybe (like I used to be) you’re a little bit worried it won’t turn out and you’ll be wasting food by throwing it away.
While that IS a possibility, I would like to pose another perspective: trying something new is never a waste, even if you have to throw it away (and that’s a rare occasion!)
Most of the time the finished outcome will not be so bad it has to be tossed, and consider the alternate outcome- you may discover something new you love!
When testing my swiss chard appetizers, I started small, making just 2- one for my husband to try, and one for me. Both of us enjoyed them, so I plated a few and brought them to a family event so I could test them on other people too.
The overwhelming consensus was “these are really good”. And if they weren’t good? I would have known before I made a bunch and brought them to the party because I started with just 2. A few ingredients and a little time means it's not a big deal if it doesn't work out.
Here are a couple of ways to introduce something new to your cooking repertoire:
Hopefully you’ve got some interesting ideas cooking up in your head now! Enjoy your day, friends.