Happy Friday! This is my third day in a row of posting, so forgive me. I’m just catching up from my little pause from the internet while I galavanted around Portland – from family to friends to good eats (I’ll have to head back again soon considering I didn’t have Salt & Straw or any new trendy restaurants, just a few favorites).
I’m back today with another Recommended Reading – this time focused on some Back To Basics January topics! Whether you need a reminder about how cost-effective home cooking is, a picture slideshow of how many veggies we should be eating, or some more simple meal ideas (don’t forget – there’s lots on my post from yesterday!), you’re in the right place.
I started off my 2015 with a green smoothie, fun fitness class, long walk talking to a friend, healthy grocery shop, and roasting up tons of veggies for meal prep. Check in with me and use the #backtobasicsjanuary hashtag for accountability if you need it!
Is Junk Food Really Cheaper? from NY Times: This article not only talks about the economics of food, but discusses the underlying problem – that cooking is defined as work. How do we change culture to make cooking fun and part of daily life, when convenience foods are far easier and quicker?
Here Are 10 Pictures of Your Daily Recommended Servings of Fruits & Vegetables from The Kitchn: This not only provides a great visual, but gives some good information – I didn’t realize that 2 cups of leafy greens is only one serving. That being said, a big lunch salad knocks out the recommendation and then you can only exceed it with dinner!
Health and Nutrition
What 2,000 Calories Looks Like from NY Times: It’s incredible when you can compare caloric portions when eating out to the portions you can have when eating at home. This is why home cooking and weight management are so closely linked. I love the photos at the bottom of this post – great ideas for a day of homemade eats!
Pollan Cooks! from NY Times: You might know Michael Pollan’s slogan (“Eat food. Not too much. Mostly plants.”). How about adding “And cook them”? He reminds us that there are things in the nature of home cooking that keep us from ‘getting in trouble’ – like the fact that we can’t make french fries two meals a day (but we can buy them so easily) – as part of his push that we need to rebuild the culture of cooking and all go back to the kitchen.
3 Ingredient Banana Pancakes from Fit Foodie Finds: I just made these for the first time (using spelt flour and added spices), and it was the simplest breakfast for dinner- just a banana, 2 eggs, and some flour of your choice!
Almond Roasted Cauliflower from Eating Bird Food: Have you ever tried nutritional yeast? It’s a cheesy-tasting, nutrition-packed yeast sold in flake form that is a great vegan option for cheese flavor. I love the combo of nutritional yeast and almond meal on this cauliflower for an easy side.
Honey Mandarin Salmon with Almond Crust from Aggie’s Kitchen: Such a simple recipe, but a lovely idea to pack salmon with sweet citrus flavor and plenty of crunch. Salmon only takes ~10 minutes to bake so it’s a quick meal!
Top 10 Foods for Sunday Food Prep from Lean Green Bean: Lindsay is the food prep queen, and this comprehensive list will give you a few ideas of where to start with food prep as well as some of her most popular recipes.
Instant Oatmeal Packets from The Yummy Life: For those of you on the go in the morning, how awesome would it be to make your own customized oatmeal pack to heat up at the office? I love her flavor recommendations – most are sweetened with fruit!
Resources for Food Prep
Pyrex Storage (1o piece): These food storage containers are used in my kitchen on a daily basis for food prep and leftovers, since glass is safe to reheat in the microwave. I bring the large round dish or smaller rectangular dish to work for lunches.
Stainless Steel Measuring Cups: You’ll want measuring cups out the entire time you’re food prepping to measure for recipes and portion into baggies for the fridge and freezer.
9-Cup Food Processor: I recommend using a 9-cup food processor for food prep – you’ll have enough space to make larger batches of shredded vegetables, hummus, or nut butters.
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Share the goods you’ve been reading in the comments! What’s your weekend plan?