Food Prep Strategy: 7 Steps to Sustenance & Sanity

Let’s talk about eating logistics. If you like to eat fresh/whole/minimally-processed/REAL food, you have to plan, shop, and cook. It takes some time and effort, but it is an essential form of self-care.

Luckily, since we have to eat every day, we get a lot of practice at this task. With experience, we optimize. We can get better at working smarter, not harder.

Done properly, getting systematic about your Food Plan can improve your quality of life. It can save you time, money and stress. It can help you align your goals with your reality. It can streamline your efforts, freeing up your creative energy for bigger and better things, while keeping yourself well-fed and SANE.

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[Instant Pot] Chicken Mushroom & Wild Rice Soup

“#1. Make a Lot of Soup”

This was the first directive scribbled to myself on a note titled “Foodprep Strategy,” a deliberate attempt at eating well and staying sane in this time of post-movingnew-life-upheaval. New year, new city, new kitchen, new climate, new grocery stores, new work-from-home transition, all around brand new routine.

In my disoriented state, emerging from a maze of cardboard boxes to hit the ground running as Dinner Captain once again, I turned to soup. Nourishing, crowd-pleasing, inexpensive, efficient to cook in large batches, quick to reheat, and warming for cold bellies… soup has been serving me well.

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Life in the Northwest

Lo and behold, HERE WE ARE. Moving is never easy, but we made it happen, and it is so exciting to finally find ourselves exploring this new world. And really, compared to what we’ve been used to in San Diego, Seattle is like a whole new universe. Even now, in the dead of winter, everything is ALIVE! We see flocks of birds take flight every morning, seas of trees in every direction, and practically every surface is covered with a fuzzy, friendly diversity of lichens, fungi and mosses. Life is beautiful, and this biological abundance is something I take a lot of comfort in.

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Mary’s Famous Vegan Banana Pudding

As I scramble through my last month living in San Diego, I was lucky enough to take part in one last Healthy Dining Office Potluck. When you work with a team of Culinary Dietitians and other foodie health professionals, potluck celebrations are serious business. Looking back on the 2.5 years that I’ve worked with this team, I’m pleasantly surprised that I had a chance to document several of my contributions online here: there have been polenta-crusted quiches, gluten-free peach cobbler scones, worksgiving goat cheese mashed potatoes, and platters of avocado toast slathered with chimichurri sauce. But to date, my crowning achievement was at a banana-themed bash we held last October, so this week I had go out with a bang and recreate my biggest hit.

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Making a Move… Hello, Seattle!

Oh, hello.

Apparently 3 months have blasted by since I last made time to write here. Things have been a little chaotic, but I think the dust has settled enough that I can finally go public with an official announcement: this household is closing up shop in San Diego, and moving north. We are relocating to Seattle, Washington!

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[Instant Pot] Ropa Vieja: Cuban Shredded Beef Stew

Ropa vieja. Be still, my heart.

While I was studying to become a dietitian, I lived in Miami for three years. Moving to Miami can cause some serious culture shock, even for a Florida native, but I have to admit that crazy town has some perks.

Some of the best perks were getting to know Cuban friends and their Cuban FOOD. In Miami, I met some of the world’s nicest people who got me very well acquainted with Cuba’s rich culinary traditions. Cafecitos. Maduros. Picadillo. Pastelitos. And one of my personal favorites, ropa vieja, a classic comfort food that makes you feel at home whether you grew up eating it or not. It’s a flavorful stew made with peppers, tomatoes, and flank steak cooked low-and-slow until the meat is tender enough to effortlessly pull apart into long shreds that resemble the fibers of threadbare cloth, hence the name (ropa vieja = old clothes).

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Avocado Fudge Brigadeiros {Brazilian-style dark chocolate truffles, for your Olympic viewing pleasure}

This may be the most festive snack you can enjoy while watching the 2016 summer Olympics in Rio. Not only is the brigadeiro the hosting country’s most beloved dessert… there’s also something delightfully ironic about admiring world-class athletic prowess, while eating bonbons on the couch.

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[Instant Pot] Greek Yogurt Cheesecake

This was a big week for my favorite pressure-cooking kitchen companion: can you believe that among all the super-sales on Prime Day, Instant Pot was the #1 top-selling non-Amazon-device item in the US? That means the cult following surrounding this multi-talented multi-cooker just grew by 215,000, and there are flocks of new fans that are just getting to know its time-saving/energy-efficient/flavor-boosting abilities. Welcome aboard, amigos! Let’s share recipes and celebrate with cheesecake.

In Instant Pot’s dessert repertoire, cheesecake is the unexpected star. What makes the pressure cooker such a good tool for this job? The high-pressure steam in the sealed vessel cooks the dense filling evenly, while the moist environment helps prevent the surface from drying and cracking. It’s the perfect storm for cheesecake perfection!

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Sweet Corn, Peach & Basil Salad

Today, let’s practice a summertime exercise in keeping it simple. It’s what the universe beckons us to do in this season of plenty, when the sun’s peak puts nature on overdrive, and the plants we cultivate positively vibrate with vital energy. It’s a magical time to love fruits and vegetables.

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[Sourdough] Sticky Honey Buns (No-Knead + Overnight)

I baked up these buns as a special treat for Grant’s birthday brunch, and seriously, they were epic. Pillowy, tender, studded with crunchy toasted almonds, and perfumed with the essence of our heavenly freshly-harvested honey. They have just the right amount of richness without overdoing the butter, and like any sensible breakfast bun recipe, they’re designed to hang out in the fridge for a slow overnight rise after being shaped the day before, so they’re ready to sleepily toss into the oven while you start brewing a pot of your best coffee – special weekend treat-yo-self baking at its best.

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