Thank you for all of the feedback I’ve been getting through social media to add more recipes and tutorials to my site. It’s so wonderful to hear this, I love creating recipes and giving instruction.
I recognize that cooking is not a favorite activity for many people and the thought of “prepping” out a bunch of meals for the week seems almost too much to make it worth while. What I want people to know is that it really doesn’t have to be difficult or elaborate. By learning the cornerstones in cooking techniques; braising, roasting, grilling and sauteing, the sky is the limit as far as what you can accomplish.
Personally, I’m not a big fan of following a recipe verbatim, rather, I prefer to take a look at the recipe, the method (listed above) and add my own tweaks here and there, using what I have. The only time I really follow a recipe to the letter is when I’m baking and measurements need to be precise.
I’m in the process of creating learning tutorials either through blog posts or short videos to talk about the cornerstones in cooking methods. Truly, through all of this, I just hope to bring people around the dinner table again. I said that often in my personal chef and meal delivery business, if I can help you change your mindset around dinner time to a positive experience, then I have done my job.
A tool I use, live by and I have talked about this before is Plan to Eat. I’ve tried a few meal planning services and this one is my favorite. Another one that is recommended by Whole 30 is Real Plans, also a really great service that will plan your meals for you if you’d like and they have a lot of (and are adding more) Whole 30 recipes. If you decide to use one of these services, you will find that they help take the guess work out of planning and shopping, it’s all done for you with a few clicks of the button.
Hope that helps some, please comment to this post if you have something specific you’d like to learn or have me discuss. Thank you for your support!
Breakfast: Sausage, Potato and Kale Egg Cups.
Lunch: Mixed Greens with Strawberries, Diced Grilled Chicken (leftover), Avocado, Roasted Almonds and Primal Kitchen – Greek Vinaigrette.
Dinner: No photo – Dinner out for Book Club. I was at an Italian Restaurant and while it was tough, I was able to put together a great meal: Fresh Crab Salad over Arugula, dressed with lemon and Grilled Octopus with Steamed Potatoes in Bibb Lettuce. It was light and delicious and actually hit the spot. I also drank club soda with lime and water for my beverage choices.