There’s a famous saying - you’re only as good as the plan you follow - or something along those lines. I wholeheartedly agree. Do you have a plan going into each week for what you’ll eat? Do you include any meal prep? Don’t think you have the time? Guess what? You probably do and it takes less time then you think. Before I dive into a couple tips on how to meal plan/prep, let’s talk about why you should even bother.
Read MoreOn Monday (which consequently was also National Pumpkin Day) I posted some of my favorite pumpkin recipes to social media and asked which you’d most like me to share the recipe for. And here it is! These pumpkin muffins have been a go-to recipe for me so far this fall and make a great pre-workout snack or addition to my breakfast. To me they taste like fall. I hope you enjoy!
Read MoreWe’ve made it to the final post in my series on stocking your kitchen during the quarantine. Today’s post is all about the dairy and meat departments and includes a link to download my master grocery list. Last, but certainly not least, is recipe idea #4 - a sweet treat because couldn’t we all use more cookies in our life right now? Let’s dive in!
Read MoreI don’t know about you, but I’m coming up on two weeks of being stuck at home and starting to run out of ideas for meals. And like me, you might also be running out of fresh options and starting to tap into your frozen foods. So for today’s blog post, I thought I’d share some of my favorite tips for making the most out of both your fresh and frozen finds. Last but certainly not least, I’ve included a recipe inspired by one of my favorite cookbooks, Run Fast, Eat Slow. I used both fresh, frozen and pantry staples in this recipe and it kept for at least 3-4 servings as a main dish salad or 5-6 servings as a side dish. Check it out and let me know what you think!
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