So this seems to be the question on everyone's mind - mainly busy mothers! It's all too easy to give in and pick up fast food or pop a preservative‐laden dish into the microwave. But really things don't need to be so difficult with a little planning and imagination.
First, you need a plan. Get all your staple recipes together and see what you've got. Get rid of any that you know aren't healthy and don't make you feel fantastic after you eat them! Or better yet - "health it up". Use whole grains, add more veggies (my favorite), cut out the dairy, use a leaner piece of meat or go meatless! You'll most likely see that you have many different options and if not - ask a friend or family member for one of their favorites. Start slow and eventually you'll build up quite an array of great meals.
Second, it's important to make a weekly menu. I am a huge believer in leftovers and like to plan on making one meal last for at least two days. Talk about easy - you really end up only having to prepare 3–4 meals a week! Only 3 if you like to go out to dinner once on the weekends like we do. :) Then keep your staple recipe list compiled in one place and mix‐and‐match with what's in season, fresh and always think organic!
Thirdly, you need to have your pantry and freezer packed with the essentials. This will make shopping that much easier and helps if you find yourself in a pinch. Here are some off the top of my head that you shouldn't be without:
Olive Oil Oatmeal
Extra Virgin Olive Oil Assorted Nuts (can be kept in freezer)
Canola Oil Dried Whole Wheat Pasta or Alt. Pasta
Sesame Oil Brown Rice
Peanut Oil Quinoa
Red Wine Vinegar Millet
White Wine Vinegar Barley
Balsamic Vinegar Assorted Dry Beans
Apple Cider Vinegar Couscous
White Vinegar Assorted Canned Beans
Whole Wheat Flour Canned Tuna, Salmon and Sardines
Corn Starch Canned Coconut Milk
Baking Powder Assorted Canned Tomatoes
Baking Soda Canned Chicken or Vegetable Broth
Dried Yeast
Organic Raw Sugar Basic Spices:
Unsweetened Cocoa Powder
Raw Honey Ground Cinnamon
Maple Syrup Chile powder
Soy Sauce Dried Oregano, Rosemary & Thyme
Whole Grain Mustard Ground Cumin
Dijon Mustard Ground Coriander
Natural Ketchup Curry Powder
Worcestershire Sauce Smoked Paprika
Tahini Dried Parsley
Lemon Juice Ground Ginger
Ground Cloves
Frozen:
Peas
Sweet Corn
Green Beans
Mixed Vegetables
Chopped Spinach
Fruits
Shrimp
Always try to use low‐sodium, unrefined and organic products to make the best dishes possible.
Hopefully this list along with pre‐planning will help take out the stress of that age old question! And let me start you out with one of my family's favorite dinners:
Chicken and Zucchini with Fettuccine Alfredo
Ingredients:
2 1/2 lbs. chicken thighs or your favorite chicken part - preferably with bone in
1 28 oz. can whole tomatoes
1 large onion, diced large
3–4 medium zucchinis, slice and half‐mooned
2–3 cloves garlic, minced
1 Tbsp. olive oil
Italian seasoning to taste
salt and pepper to taste
Directions:
Heat pan on medium and add olive oil. Add chicken and brown well on both sides. Add garlic, onion and zucchini at one time to cover chicken. Stir often to avoid burning onion, zuc. and garlic. After zucchini begin cooking down, add whole tomatoes by crushing with your hands into the pan with juices. Careful - this gets messy if you're not paying attention! Let simmer while preparing fettuccine.
Ingredients for Fettuccine Alfredo:
1 12 oz. whole wheat fettuccine noodles
1 Tbsp. butter
1/2 c. to 1 c. heavy cream or whole milk (or skim if you prefer)
1/2 c. grated parmesan cheese
2 Tbsp. dried parsley or fresh parsley chopped
Directions:
Cook noodles according to package. Drain and return to pot. Add butter first to melt, then add remaining ingredients and stir. Serve immediately with Chicken and Zucchini. Enjoy!
First, you need a plan. Get all your staple recipes together and see what you've got. Get rid of any that you know aren't healthy and don't make you feel fantastic after you eat them! Or better yet - "health it up". Use whole grains, add more veggies (my favorite), cut out the dairy, use a leaner piece of meat or go meatless! You'll most likely see that you have many different options and if not - ask a friend or family member for one of their favorites. Start slow and eventually you'll build up quite an array of great meals.
Second, it's important to make a weekly menu. I am a huge believer in leftovers and like to plan on making one meal last for at least two days. Talk about easy - you really end up only having to prepare 3–4 meals a week! Only 3 if you like to go out to dinner once on the weekends like we do. :) Then keep your staple recipe list compiled in one place and mix‐and‐match with what's in season, fresh and always think organic!
Thirdly, you need to have your pantry and freezer packed with the essentials. This will make shopping that much easier and helps if you find yourself in a pinch. Here are some off the top of my head that you shouldn't be without:
Olive Oil Oatmeal
Extra Virgin Olive Oil Assorted Nuts (can be kept in freezer)
Canola Oil Dried Whole Wheat Pasta or Alt. Pasta
Sesame Oil Brown Rice
Peanut Oil Quinoa
Red Wine Vinegar Millet
White Wine Vinegar Barley
Balsamic Vinegar Assorted Dry Beans
Apple Cider Vinegar Couscous
White Vinegar Assorted Canned Beans
Whole Wheat Flour Canned Tuna, Salmon and Sardines
Corn Starch Canned Coconut Milk
Baking Powder Assorted Canned Tomatoes
Baking Soda Canned Chicken or Vegetable Broth
Dried Yeast
Organic Raw Sugar Basic Spices:
Unsweetened Cocoa Powder
Raw Honey Ground Cinnamon
Maple Syrup Chile powder
Soy Sauce Dried Oregano, Rosemary & Thyme
Whole Grain Mustard Ground Cumin
Dijon Mustard Ground Coriander
Natural Ketchup Curry Powder
Worcestershire Sauce Smoked Paprika
Tahini Dried Parsley
Lemon Juice Ground Ginger
Ground Cloves
Frozen:
Peas
Sweet Corn
Green Beans
Mixed Vegetables
Chopped Spinach
Fruits
Shrimp
Always try to use low‐sodium, unrefined and organic products to make the best dishes possible.
Hopefully this list along with pre‐planning will help take out the stress of that age old question! And let me start you out with one of my family's favorite dinners:
Chicken and Zucchini with Fettuccine Alfredo
Ingredients:
2 1/2 lbs. chicken thighs or your favorite chicken part - preferably with bone in
1 28 oz. can whole tomatoes
1 large onion, diced large
3–4 medium zucchinis, slice and half‐mooned
2–3 cloves garlic, minced
1 Tbsp. olive oil
Italian seasoning to taste
salt and pepper to taste
Directions:
Heat pan on medium and add olive oil. Add chicken and brown well on both sides. Add garlic, onion and zucchini at one time to cover chicken. Stir often to avoid burning onion, zuc. and garlic. After zucchini begin cooking down, add whole tomatoes by crushing with your hands into the pan with juices. Careful - this gets messy if you're not paying attention! Let simmer while preparing fettuccine.
Ingredients for Fettuccine Alfredo:
1 12 oz. whole wheat fettuccine noodles
1 Tbsp. butter
1/2 c. to 1 c. heavy cream or whole milk (or skim if you prefer)
1/2 c. grated parmesan cheese
2 Tbsp. dried parsley or fresh parsley chopped
Directions:
Cook noodles according to package. Drain and return to pot. Add butter first to melt, then add remaining ingredients and stir. Serve immediately with Chicken and Zucchini. Enjoy!
The finished product!
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