I am starting a new category on my blog…In the Kitchen! For quick meals, if I’ve lost track of time, or I was too busy to prepare something during the day sometimes supper ends up being non nutritional and I make bad food choices. Which always makes me feel unsatisfied. To remedy this I have come up with a few fool proof ways to make sure each meal is healthy. I plan for a full week of meals! I organize what I am going to eat, figure out what I already have and what needs to be bought. I make a grocery list, go shopping and make one recipe that day. The next day I make a couple of recipes so that I have quick meals I can grab for a couple of days then I do it all over again.
I like to have a loaf of bread, apple sauce, broth and one main dish always made and ready to eat or heat and eat. This way I have something to fill my stomach to feel satisfied along with other food items I have on hand like honey, sunbutter, goat cheese, fruit, meat or vegetable; raw or roasted. The main cookbooks I use are Against All Grain & Whole30. I find it easy to prepare, freeze and plan a week and even a month ahead with these recipes.
Danielle Walker from Against All Grain has a load of recipes on her blog. I think I have eaten almost everything on this page for breakfast and sometimes snacks. Easy make ahead, freeze or pantry foods. Melissa Hartwig is Queen of Whole30 Breakfasts….Check it out. Have you ever had soup for breakfast….MY FAVOURITE!
I love Frittata’s and make them each week. It makes enough for four or more meals and can be warmed up and plated with something else like bacon, salad, fruit or any vegetable side. Here is a link from Whole30
Crock Pot Meals
I am a sucker for one pot meals! Seriously, I try to do this as much as possible. It’s easy! Throw everything into one pot or crock pot, set and forget until ready. What could be better than to work all day and come home to the smell of a meal waiting for you! Check AAG Crock Pot Meals
I always have a spaghetti squash, a jar of tomato sauce and a package of frozen sausage which can easily be pulled together into a meal, sometimes I plate with another vegetable. The trick to baking the spaghetti squash is to coat the outside with olive oil as well. Coat the inside with olive oil and sprinkle salt and pepper on inside before turning hollowed part face down on parchment paper on a cookie sheet. Bake for 40 min at 350 degrees. Scrap out and top with tomato sauce, meat and goats milk cheese.
Against All Grain has a great page full of her Whole30 meals.