Podcasts about cooking for one

This week I spoke to chef, recipe developer, writer and food stylist Chloe Walsh, also known as Chloe Cooks. A Brit based out of Los Angeles, she hosts pop-ups, writes her incredible Substack (Anchovies & Soup), swims, and is known for her potato recipe and so much more. In addition to loving her food, I love her. I'm lucky enough to get to call her a friend and neighbor. She had me over a couple weeks ago, made us lunch, and we talked for hours about everything from her favorite places to go in LA, to meals to cook when alone, food culture as it relates to bodies, chronic illness, writing, design, growing her audience, managing her energy, and following her intuition in the kitchen. I loved every second of this one and I hope you do too! Show notes:- Get Magic Mind at 50% off with the Black Friday offer, available only through my link until December 6th: https://magicmind.com/liobf- Find Chloe on  IG | Substack- Find me on IG: @letitouttt + @katiedalebout | Substack- PIVOT zine: sign up for my paid Substack & we'll mail you a copy- Kate's Substack, Bite Sized If you liked this episode, try out from the archive:Episode 328: effortless takes effort, connection & cooking, embracing our humanness + more with Julia Turshen

Does the idea of making plant-based meals seem daunting and overwhelming, even though you want to start plant-based eating to improve your health? If you're living by yourself and just cooking for one, this transition can seem like something even harder to do. So how do you begin and make this all work?   If this is holding you back from making a shift in your diet and lifestyle, let's talk about it. In this episode, I'll show you that eating for one on a plant-based diet is doable, and give you 4 simple ways you can use to start making positive changes to your diet. This way, you can begin transforming your health AND life…for the better. Ready? Meet me on the inside!   Join -> www.plantnourished.com/ppltcourse Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Connect in the Facebook Community -> www.bit.ly/pbdietsuccess Apply -> Free Rapid Health Transformation Call: https://bit.ly/plantnourished Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished

In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Crackers and polony for dinner? Or perhaps a full spread? East Coast Breakfast investigates meals for one in KZN... We have seen the wave of lazy girl dinners and meal deliveries as solutions to eating for one take over the net. However, this is not a sustainable solution for cost-effective and healthy meals. We have turned to our fellow East Coasters to chime in with their thoughts. Single Pringle? Here's how you cook for one in KZN · Webpage

Sometimes cooking for yourself can be pretty uninspiring. But Jenna Hunter is finding the fun in cooking for one. After discovering joy in the kitchen her gourmet dinners have gone gangbusters right around the globe racking up over 100 million views. For more, content creator, Jenna Hunter joins us from West Virginia. See omnystudio.com/listener for privacy information.

Just because you live alone, it doesn't mean you can't eat healthy meals. UPMC Dietitian Emily Stasko, MPH, RD, LDN, shares some easy options.

Just because you live alone, doesn't mean you can't eat healthy. UPMC Dietitian, Emily Stasko, MPH, RD, LDN Outpatient shares some quick and easy options plus some go-to foods everyone should have on hand.

This week I'm talking with Jenn von Ebers (Jenn-Cooks.com) and Biz Velatini (MyBizzyKitchen.com, Skinny Pizza Dough, Cooking For One), identical twin sisters, food bloggers (each with their own blog!) and culinary influencers. We talk about how they got into doing what they do, what differentiates their content, and how they have successfully grown their social media following. Links:Jenn's Website: Jenn-Cooks.comIG: @JennCooksFB: @JennvonEbersBiz's Website: MyBizzyKitchen.comIG: @MyBizzyKitchenFB: @MyBizzyKitchenTT: @MyBizzyKitchen_Cookbooks: Skinny Pizza Dough, Cooking For OneBacon Gravy - Video on FB: @COOKtheSTORYSausage GravyFlanken-Style Short RibsShrimp MarinadeFried FarroZoup Good, Really Good - 20% off first purchase through Oct. 8 on Amazon with coupon code: 20RECIPEOF 

Navigating recipes can be a challenge when you are cooking for one. Common recipes are created for 4-6+ people. It is important to include a variety of foods to help you get all of the nutrients that you need, but how do you do this? Tune in to find out more about how a VA dietitian can help assist you in creating anindividualized meal plan for yourself! If you are worried about being able to cook the meals due to lack of experience in the kitchen, we can work with you to modify your plan and increase your confidence while cooking!   Check out the MOVE!program here at the VA for meal planning tips and what to put on your plate to make meal time a success!     Host Bio: Fresh Focus is a team of Registered Dietitian Nutritionists at the Marion VA collaborating with Dietitians nationwide.

On this episode, Melissa speaks with health coach and widow, Marie Scott, about her journey of healing after losing her late husband and finding love again. Key topics in this episode:How changing her approach to food and lifestyle helped her achieve a dramatic health transformationHer transformation from facing severe health issues to becoming a health coach How she eventually found love again after changing her mindset and taking care of herselfJoin us as we explore Marie's path to wellness, uncover the power of food as medicine, and learn valuable insights for embracing life after loss.Get the full transcript and more here: https://widowsquad.com/cooking-for-one/

This week I talk with blogger and cookbook author (and "Guy's Grocery Games" winner!) Heather Johnson about her new cookbook, The "I Love My Air Fryer" Cooking for One Recipe Book. She shares how she first fell in love with her Air Fryer and what she loves the most about it. We also discuss the many things (both likely and unlikely) that can be cooked in the Air Fryer. Have a great weekend,Christine xoLinks:I Love My Air Fryer: Cooking for One by Heather JohnsonBlog: thefoodhussy.comIG: @foodhussyFB: @thefoodhussyTwitter: @foodhussyThe Food Hussy's Favorite Air FryerChristine's Air FryerInstant Pot Pork Loin RoastInstant Pot Chicken Breast from Frozen with RiceThe Best Way to Dry Brine SteakTaco Stuffed ShellsHow To Stuff Pork LoinChinese Garlic ChickenRecipe of the Day PodcastRecipe of the Day Facebook Group

With the holidays this week, we are re-airing this timely conversation. Yewande Komolafe is a journalist for New York Times Cooking with a keen eye for FLAVOR. As an immigrant from Nigeria, she loves incorporating the flavors of her culture combined with the techniques of traditional french cooking. Today on the pod, I talk with Yewande about her unique take on Thanksgiving and how her immigration to the United States during her college years shaped the way she celebrates the holiday.     In This Episode We'll Cover: How Yewande's incredible food scientist mom inspired her to work the food industry  Megan Thee Stallion's Hottie Sauce Chicken Sandwich from Popeyes How Yewande incorporates the flavors of her native country of Nigeria to influence her recipes Yewande's advice for anyone who is spending the holiday alone or with just a couple guests Recipe Recs & MORE!   3 Ways You Can Support This Podcast: Rate Review Support our sponsors using our unique ‘HOOKUP' codes below   HOOKUP CODES:  https://foodheavenmadeeasy.com/hookup/   For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. ________   Resources:  Yewande's Website Yewande's Instagram  Yewande's NTY Article  Yewande's Recipes: Citrus Glazed Sweet Potatoes, Jollof Rice, Braised Goat Leg in Obe Ata, Roasted Carrots With Yaji Spice Relish, Fish Pepper Soup   Produced By Dear Media

In a world designed for families, cooking for one is tricky. Matilyn and Rebecca Clyde from the Nourish Nutrition Blog chatted this week about how single women can rethink cooking and adjust the practice to better fit their life. Find Rebecca online: https://www.nourishnutritionblog.com/about-rebecca/ Rebecca's links: Meal Planning for One How to Build a Pantry for One Free Cooking for One eCookbook Email ask me anything questions to Matilyn: matilynkay@gmail.com Follow Matilyn on Twitter: @matilynkay Follow this podcast on Instagram: @not.a.backup.plan Patreon Link: https://www.patreon.com/MatilynKay Full episode transcript: https://docs.google.com/document/d/1wO5hz0ZfQ4-Gh8ULUq9gix4ZGIGgBZc4/edit?usp=sharing&ouid=114504343488985285975&rtpof=true&sd=true Episode music: "At The Count" and "Something Elated" by Broke for Free --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The guys are joined by special guest Nick. They talk about Jamie's adjustment to cooking for one, Nicks impromptu taco burger, and Matt gets a new pizza oven where he explores cooking anything but pizza on it.

March 06, 2022 at Concord Presbyterian. Worship based on John 10:1-18. How do we learn to live a more honest and authentic life by seeing ourselves the way God sees us? concordpreschurch.com Music and lyrics used by permission from CCLI License # CSPL086812 One License # A-735433

Being recently separated, I find myself in the awful predicament of cooking for one person. Cooking for one presents a number of challenges, and in this podcast, I provide some practical tips on cooking just for yourself.

It's that yummy time of the year again, and what better way to celebrate than with the traditional flavors of your upbringing. Yewande Komolafe is a journalist for New York Times Cooking with a keen eye for FLAVOR. As an immigrant from Nigeria, she loves incorporating the flavors of her culture combined with the techniques of traditional french cooking. Today on the pod, I talk with Yewande about her unique take on Thanksgiving and how her immigration to the United States during her college years shaped the way she celebrates the holiday.   In This Episode We'll Cover: How Yewande's incredible food scientist mom inspired her to work the food industry  Megan Thee Stallion's Hottie Sauce Chicken Sandwich from Popeyes How Yewande incorporates the flavors of her native country of Nigeria to influence her recipes  Yewande's advice for anyone who is spending the holiday alone or with just a couple guests  Recipe Recs & MORE! 3 Ways You Can Support This Podcast: Rate Review Support our sponsors using our unique ‘HOOKUP' codes below HOOKUP CODES:  Visit MadeInCookware.com/foodheaven and use promo code foodheaven for 15% off your first order from For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. ________   Resources:  Yewande's Website Yewande's Instagram  Yewande's NTY Article  Yewande's Recipes: Citrus Glazed Sweet Potatoes, Jollof Rice, Braised Goat Leg in Obe Ata, Roasted Carrots With Yaji Spice Relish, Fish Pepper Soup Produced By Dear Media

We like to cook up a delicious serving of thought and insight and this week, you get a triple helping! Oh, and the reference to the title of the show this week will become obvious but if you can't wait, one guest talks about baking cakes and another guest talks about CJ Dennis who wrote a fun poem for kids called, The Baker. Now, to our aural menu this week: Firstly, in the SA Drink Of The Week, we taste Varci tonics. Some delicious aromatic drinks that go well with gin and/or soda. Secondly, Caroline Rowe introduces us to her philosophy and tips for cooking for one and for finding our kitchen mojo. Thirdly, in the Musical Pilgrimage, Lisa Harper Campbell and Steven Oppes take us into the poetry zone, as they join us to talk about CJ Dennis ahead of their premier of the play, Of Auburn, at the Auburn French Festival this weekend. You can navigate episodes using chapter markers in your podcast app. Not a fan of wine? You can click next to jump to the next chapter in the show. We're here to serve! And please consider becoming part of our podcast by joining our Inner Circle. It's an email list. Join it and you might get an email on a Sunday or Monday seeking question ideas, guest ideas and requests for other bits of feedback about YOUR podcast, The Adelaide Show. Email us directly and we'll add you to the list: podcast@theadelaideshow.com.au If you enjoy the show, please leave us a 5-star review in iTunes or other podcast sites, or buy some great merch from our Red Bubble store - The Adelaide Show Shop. We'd greatly appreciate it. And please talk about us and share our episodes on social media, it really helps build our community. Oh, and here's our index of all episode in one concise page   Running Sheet: I wouldn't be a baker if I couldn't eat the cakes00:00:00 Intro Introduction to the show. 00:03:09 SA Drink Of The Week The SA Drink Of The Week is the range of tonics aka boutique handcrafted beverages by Varci. 00:14:13 Caroline Rowe Caroline Rowe is an author, researcher, presenter, and cook, who champions the notion of cooking just 4 me. This is because, as she rightly points out, nearly 25% of Australian households are single person households and yet most recipes cater for a minimum of two people but mostly 4+. She joins us to continue spreading her message about finding out your natural cooking preferances so you can cook for yourself with confidence and ease. Caroline's book: The Power Of Baking With Mindful Intent Caroline's TV Show: Cooking Just4Me: My taste, no waste Caroline's recipes: Recipes online Caroline's workshops: Workshops for discovering your cooking personality 01:00:37 Musical Pilgrimage In the musical pilgrimage, we go a little different as we prepare for a play, Of Auburn, which premieres this weekend at the Auburn Frenchfest, September 11 and 12, 2021. We speak with the director, Lisa Harper Campbell, and writer, Steven Oppes about this play which mines the life and poetry of CJ Dennis, who was born in Auburn, and interweaves that with the life of a lesser-known local, Madge Yeatman (volunteer nurse in the Great War). We also hear a short excerpt of audio from the play, featuring some original music by the band, Minnie Little, some words written by CJ Dennis, and some aural landscape from the production. Oh, and here's the full poem, The Baker, by CJ Dennis, to wrap things up: I'd like to be a baker, and come when morning breaks, Calling out, “Beeay-ko!” (that's the sound he makes) — Riding in a rattle-cart that jogs and jolts and shakes, Selling all the sweetest things a baker ever bakes, Currant-buns and brandy-snaps, pastry all in flakes; But I wouldn't be a baker if . . . . I couldn't eat the cakes. Would you? Support the show: https://theadelaideshow.com.au/listen-or-download-the-podcast/adelaide-in-crowd/ See omnystudio.com/listener for privacy information.

Pull up a seat with me (and V) as we share our thoughts and experiences on Cooking For One, and some thoughts on (seasonally) transitional meals. The post Cooking for One appeared first on WebTalkRadio.net.

Pull up a seat with me (and V) as we share our thoughts and experiences on Cooking For One, and some thoughts on (seasonally) transitional meals. The post Cooking for One appeared first on WebTalkRadio.net.

Can YOU cook? Do you depend on your significant other to prepare meals? Find out what happens, when you fire your cook, and have NO cooking skills WHATSOEVER. Please TUNE-IN to this MEDIUM-RARE episode of QUINNSPIRACY.

Episode 16: We are having a conversation with Leyla Topal, a Turkish chef, about cooking for one and ancient grains to use in cooking. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Holly Dalton, Chef

This week is part 2 of my conversation with chef and author Julia Turshen. She has coauthored numerous cookbooks and is one of the great cooks and writers of our time. Julia not only loves cooking and writing about food, she also loves talking about it and hosts her own podcast which we spoke about in this week's episode. I could have spoken to her for two more hours and hope I get to in the future. We discussed her creative process, the process of coauthoring books, body image, diet culture and the food industry, the quiet power of cookbooks, how to avoid "co-dep cooking," cooking for others vs. cooking for one, and romantic relationships. Show notes:- Creative Underdogs starts March 1st!- Connect with Julia on The Web | Instagram | Twitter- Sign up for our LET IT OUT letter to get show notes straight to your inbox - Katie's book- LET IT OUT kits- full show notes here Sponsors: Join me live for the after show at stereo.com/katiedalebout.Visit athleticgreens.com/katie to get your FREE year supply of Vitamin D and 5 free travel packs today.  Receive $15 off your first Public Goods order with NO MINIMUM purchase with code KATIE at checkout.

Vanessa Cantave, private chef and caterer, talks with Laurie March about how a career switch from Advertising to the Culinary world has fueled both her passion and her art, and how everything she makes comes from a place of love. While Vanessa now runs a catering business, that doesn’t mean she runs one at home. Vanessa gives Laurie some tips and techniques on how to use the same ingredients to make a meal that satisfies both adult and kid tastes with some slight re-engineering and a few "Mommy ingredients."

Just in time for valentines day weekend! See if this will work for you and yours or just you! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

“At the very least, make sure you are getting all of the micronutrients and macronutrients and everything that your body needs from food”

Roses are red, violets are blue, I don't know how, to write a haiku. Do you? In this episode of Punch Out with Katie and Kerry, we talk with Chloë Forbes-Kindlen about how she expresses herself, her short but glorious stint as a DJ, and how she takes care of herself from the inside out. Chloë is an online business strategist and Squarespace website designer.  In this episode we learned: Her poetic style (and how she was heavily influenced by Dr. Seuss) The time she committed breaking and entering as a kid How changing her diet restored her health Why she really doesn’t want you to search for her on YouTube Want to know more about Chloë? You can find her at: Website: https://chloeforbesk.com/ Twitter: @chloeforbesk This episode is sponsored by online business strategist and web designer Chloë Forbes-Kindlen. Chloë can help you build, launch and monetize your dream website using Squarespace. She designs custom Squarespace websites and offers online coaching to build and enhance your online brand. If you're more DIY, Chloë shares everything she knows on YouTube, her website and in her email newsletter, so sign up at chloeforbesk.com/newsletter and learn how to publish, teach, and sell online! Punch Out with Katie and Kerry is the show that dives deeper into topics you care about. We don't ask the questions everyone else does. We get to the real insights (and the weird hobbies, the guilty pleasures, the secret side hustles...the good stuff)! We find out what really makes your favorite folks tick. Punch out with Katie and Kerry! Have a cool hobby or side interest you want to talk about on Punch Out with Katie and Kerry Let us know:  Website: www.punchoutwithus.com Email: punchoutwithus@gmail.com Hosts: Kerry O’Shea Gorgone (@KerryGorgone)  & Katie Robbert (@katierobbert)

Cooking for one during quarantine? We got you. Today we’ll be going over practical tips and tricks for making solo cooking more efficient and enjoyable. We’ll also be talking with Klancy Miller, who authored Cooking Solo: The Fun of Cooking for Yourself. In This Episode We’ll Cover:• How to minimize food waste when cooking for one • Ways to make solo cooking more enjoyable • Pro food storage tips to make the most out of your fridge • Ideal recipes for solo cooks • Ways to socially connect over cooking while social distancing & MORE! 3 Ways You Can Support This Podcast:• Rate• Review• Support our sponsors using our unique ‘HOOKUP’ codes below HOOKUP CODES: • OSEA: Go to oseamalibu.com/foodheaven for $10 off your first purchase of $50 or more• Buffy: For $20 off Buffy comforter, visit Buffy.co and enter code FOODHEAVEN For our resources and shownotes, visit foodheavenmadeeasy.com/podcast.

Drew talks The Flintstones, Office Max, Mel's birthday and his feelings.

Rebecca interviews Jenna on the I Eat Alone Series. about her experiences with food growing up. She works as a pediatric physical therapist in Spokane, WA, and works about 40 hours/week. We talked about how cooking for yourself is fun because there’s a sense of pride and excitement when you make something. We talked about explore new foods, asking yourself ‘how do I cook this or what do I do with certain ingredients’. We also talked about cooking with roommates and getting creative in the kitchen.

Rebecca interviews Lindsay on the I Eat Alone Series. Lindsay works in Nonprofit Advancement for the Clinton Foundation, and Body Image Education/Activism for Beauty Redefined. She works about 45 hours/week at her 9-5 job and for Beauty Redefined the rest of the time. Listen to our conversation about taking the stress out of eating, body image, & body image resilience.

For those of you who like the episodes that make you feel like you're eavesdropping on two artists in a cafe - pour yourself a cup, close your eyes, and pretend you're out at your favorite coffee shop listening to me and Martha.

Rebecca interviews Andie on the I Eat Alone Series. We talked eating vegetarian, and how she tried vegetarianism as an experiment, and left the door open to changing, but realized she really likes eating plants. We talked about plant based protein sources, finding restaurants with plant based options, how to save time and effort when cooking for herself, dealing with leftovers, and being aware of her mindset about cooking. We close up the interview by talking a bit about changing behaviors.

I interviewed my friend, Louise about cooking for one, and living in/cooking in London. We talked about her experiences with cooking and food cultures in the different countries she’s lived in. We also talked about learning from friends &/or roommates, whether it’s ways to incorporate into your life or the other side and know that’s not what works for you. Our conversation really came down to finding the joy in cooking and eating. And also bringing mindfulness and slow down when cooking.

I talked with Jackie, who is a software/web developer in San Francisco, she shares her tips to cook for one: -Prep ahead of time: stick to a veggie & protein for the week. especially veggies. -Prep veggies all at once, do protein then too. -Air fryer! great to not overcook and also if you don’t like handling raw meat -If you’re really busy, prep on a weekend or a time you can -Plan days you can cook things & do it! -Add extra spicy mustard + apple cider vinegar to brussels sprouts.

As a Registered Dietitian with a master’s degree in health coaching and exercise science, who follows a non-diet approach, Rebecca Clyde is uniquely qualified to walk us through this third part in our body positive series.  This episode we discuss Discovering the joy of home cooking Health at Every Size Cooking hacks for busy people Developing easy throw-together meals

Step out of the whirlwind of life. Understanding the purpose of cooking is the key to busting the myth that cooking for one is hard! The post Busting the Myth That Cooking For One is Hard appeared first on Life At The Table.

Madelaine dives into how to reduce food waste when you are cooking for one. You may feel that all foods are packaged to feed large families or that all recipes you choose make a large number of servings.  I (Madelaine) know for myself, being an individual who, for a long time cooked just for myself, and now for two, one challenge in managing food waste is purchasing or preparing dishes that create too many servings that will not be touched in a timely manner. This episode we go over 3 ways that you can reduce food waste!    Get your free Recipe Makeover guide  http://bit.ly/2zPx5tc ✖ Thanks so much for listening ✖   

This week, we're listening back to some of our favorite tips to make you a better cook, including Chris Prosperi's trick for preparing your whole dinner in a rice cooker. It's possible! Plus the gang shares tips for using a mandolin to prep ingredients for salads and slaws; as well as a fast, easy recipe for garlic-lemon shrimp and grits. Instant grits are the "cheater" ingredient that make this a quick weeknight meal. Finally, we call out, "Table for one," loud and proud. Cookbook author Klancy Miller joins us to talk about her book, Cooking Solo. It's all about the joy of cooking for yourself. Klancy shares recipes for a salmon pasta dish (it uses up leftovers!), and Polenta with Shiitake Mushrooms. She shares her Orange Blossom and Almond Cake, too, because, well. . .you have to have friends over! Support the show.

Today's episode is all about the joys of Cooking for One.We all know the story. You get home from work late, you're alone and you have zero desire to pull out pots and pans to make dinner for yourself. Maybe you reach for a bowl of cereal or perhaps you grab your phone to order takeout. But it doesn't have to be this way. Sure, there are night's when both of those options are just what the doctor ordered, but they aren't a solution every night! And cooking for one doesn't have to be exhausting and time consuming. In today's episode I chat to Rebecca, host of the podcast Table for One, who shares all her tips for making cooking for one easier and more enjoyable. Rebecca is a Salt Lake City based registered dietitian who creates quick and delicious recipes for people who are cooking for one. She is a recipe developer, food photographer & videographer, and runs the food blog, Nourish Nutrition Blog that's full of recipes and tips for people cooking for one. She loves cooking, gardening, and hiking. You'll love Rebecca's laid back and doable approach to tackling solo cooking!Get all the show notes for today's episode at cookitrealgood.com/7.

Today, on the Table for One podcast, Rebecca explores the expectations we place on ourselves to cook and how to manage those in our busy single lives. We address why these expectations and barriers are important to address and how to do so. Rebecca also talks about how failure is a part of the process of life and making new habits. And finally she shares a couple tips to keep in mind when addressing expectations, messages from social media, giving yourself a break, turning cooking into self care.

Rebecca hosts Meredith in this week’s Cooking for One interview series. We chat about how our eating patterns and cooking habits have changed over our lives and especially when navigating stomach issues, we discuss ways to make cooking easy meals work within our busy lives. Meredith shares her favorite recipe resources, hacks, and what she's found that works for her.

Rebecca is a dietician joining us from Salt Lake, Utah. She is a podcast host, and also curates a blog all about Cooking for One!   She shares about the chance conversation she had with a convenience store clerk that put her on to the field of dietetics, and a bit about the journey she’s taken to get to where she is now.   Her thesis was on body image, and I loved her thoughts on how our preoccupation with body image and appearance can take over our head space and zap our energy and confidence. Even when you get to a point of personally loving your body, there are so many messages from society that bombard you with other messaging - sadly, our modern lives are not always that conducive to maintaining self-love and body confidence!   Sometimes even the medical system creates insecurities and doubts about your own body. Our perceptions of ourselves, our weight, and our health can be so difficult to sort through, and one-size-fits-all answers (which Western medicine tends to prefer) don’t always fit us very well. As someone with PCOS, I definitely resonate with this!   Also: ideal body weight? That’s based off a terrible measurement system that doesn’t really take your actually body into account either. The problem seems to be systemic, and the system needs to change!   (The book I recommended was Physical Disobedience, and you can find it here: https://amzn.to/31m1E2Z.The dietician Rebecca mentioned is Julie Duffy Dillon - you can find a really neat interview she recently did with my friend Caitlin here.)   Rebecca’s podcast is called Cooking for One, and she shares that cooking for yourself is something small, but profound, that you can provide self-care and nurturing for yourself. My favorite tip? Make it fun!   She talks about how you can make cooking for yourself an experience - play your favorite music, find a new podcast, enjoy some wine, experiment with new flavors or textures, light candles - make it something you look forward to. I realized that one of my favorite years in my “food life” was the year I lived alone in my own apartment. I was able to eat so intuitively - everything from what I ate, when I ate, and how often I ate was based on my own needs and desires. It was kind of amazing! You can find Rebecca blogging at the Nourish Nutrition Blog , or on IG @nnc_tableforone. --- Send in a voice message: https://anchor.fm/expansive-creativity/message Support this podcast: https://anchor.fm/expansive-creativity/support

Explicit. Read more by Seanbaby at: Seanbaby.com “Microwave Cooking for One” from “4 Uniquely Insane Books That Were Written More Than Once” Seanbaby

Rebecca hosts Nicole in this week's episode in the Cooking for One interview series. We chat about Nicole's philosophy about cooking, how food is art, and how making recipes that don't turn out well is 100% ok and part of the process and is actually good. Nicole shares her favorite recipe resources, hacks, and what she's found that works for her.

Today, on the Table for One podcast, Rebecca explores the question of how to save money the you’re cooking for one. Let’s be real, all of us are on a budget or would like to save money on groceries. Today I share my best tips to save money when you’re cooking for one such as: when to buy bulk and when to buy individual serving ingredients, reduce food waste, shop the bulk section, shop sale items, freeze leftovers, and when to make ingredients and when to buy them.

Rebecca hosts Christina, an Illinois based physician in the second episode of the Cooking for One interview series. We chat about how our eating patterns and cooking habits have changed over our lives, we discuss ways to make cooking easy meals work within our busy lives. Christina shares her favorite cooking hacks, and what she's found that works for her.

Rebecca hosts Abigail in the first Cooking for One interview series. We chat about how our eating patterns and cooking habits have changed over our lives, we discuss ways to make cooking easy meals work within our busy lives. Abigail shares her favorite recipe resources, hacks, and what she's found that works for her.

"I can't believe you can't cut bread." Brad and Doug hash out their love of modern movie theatres, their favorite fast-food, and their go-to easy or impressive meals.

Cooking for one can be difficult to navigate for many reasons. It's easy to get into the mindset that it's not worth it to cook for one. All the diet rules swimming around in your brain can make cooking more difficult than it needs to be. It's also easy to struggle with taking on the entire task of planning, shopping, preparing, eating and cleaning up alone. Although there are significant struggles and barriers to cooking for one, it's possible! On the podcast, I interviewed Rebecca Clyde, MS, RDN who is passionate about helping people find a groove with cooking for one. We discuss ways to develop an approach to cooking for one that's sustainable, realistic and feels fun and positive in your life.   In this episode we discuss: Why cooking for one can be hard How decision fatigue can play a role in struggling to cook for yourself Practical steps you can take to find your groove with self-care with food How to avoid burnout   Links mentioned: Nourish Nutrition Blog Table for One Facebook Community Follow Rebecca on Instagram Pantry Essentials Checklist Message Rebecca to get interviewed for my "I Eat Alone" series May's Positive Nutrition webinar is for registered dietitians: ACT Mindfully: Acceptance and Commitment Therapy in Dietetics Practice and will be worth 1.5 CEUs - May 21, 2019 at 10am MST Subscribe to keep in touch Positive Nutrition for Life: Heal Your Relationship with Food online course Positive Nutrition 101: The Science of Nutrition without the Gimmicks online course Mindful Eating Workshop online course Donate to the podcast Positive Nutrition Blog Follow Paige on Instagram  

Poet Daniel Cockrill invites, poet, spoken word artist, broadcaster Laurie Bolger round his house for a chat. During this chat they explore the visceral space between fact and fiction to reveal certain truths that can’t necessarily be explained by these other fields. They also attempt to answer the Poet Waffle Big Question: What is the best thing that ever happened to you? Topics covered include: Bang Said The Gun, Introductions, Golden Gun Award, Dave Martin, Homemade Fudge, The Roebuck Pub, Hosting, Jack White, Martin Galton, Rob Auton, Touring, Loneliness On The Road, Rural Touring, The In Crowd, Reality Of Touring, Why Do We Do This?, Office Work, Hospitality Industry, Pressure, Shop Work, Luxuary Bubble Bath, Mother’s Day, Getting Out Your Comfort Zone, Getting Out Of Town, University Of Brighton, Photographic Technician, Debt, London, Poetry Community, Poetry In Education, Workshopping, Making a Living, Hosting, Stress, Jacob sam La Rose, Nick Makoha, Charlie Dark, Malika Booker, Roger Robinson, Asking for Help, Lightning Bolt Moments, Disney Land Parade, Jon Bon Jovi, Gibraltar, Elton John, Slash, Guns N Roses, Cooking For One, Learning To say No, Burnout, Leyton Orient v Wrexham, Earning Money, St. Paul’s Cathedral, Commissions, International Women’s Day, Being Serious, Making Things Look Easy, Talking To Strangers, Elephant, Craft, Making Something Every Day.

This week the gang are bringing a meme back around - that is, The Saddest Cookbook of All Time, Marie T. Smith's Microwave Cooking for One. This one's for the fans of microwaved Jell-O, dead memes, pickles, and buying books in plastic comb format. Warning: Contains strong language, adult humour, and disappointment (how do you make a milkshake in the microwave, Marie?).

Jodi has a list of American Landmarks to visit on vacation.Sam's got some tips for cooking for one at home.Solo came out this weekend and we also have news for Star Wars Land in Disney World.

Traditional foods, like bone broth, kefir, and ferments, are typically made in large batches for families. But what if it's just you (or you and your partner)? Watch, listen, or read for my 5 tips for traditional cooking for one (or two!) so you can eat Real Food with less work and less waste! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw115

Louise Harper is the author of three books about cooking for one. Single Serve covers how to plan meals and make delicious recipes for one in about 20 minutes. No more takeout. It's more sustainable, healthy and fun to cook for yourself. Harry and Louise discuss some tips and tricks for buying food in small portions and cooking when you live alone. Feast Yr Ears is powered by Simplecast

On this week's episode of Eat Your Words, Cathy is joined in the studio by Lukas Volger, author of Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals. He is also the editorial director and co-founder of Jarry, a print magazine that explores where food and gay culture intersect, and the owner of Made by Lukas, a Brooklyn-based company that makes veggie burgers. Tune in to hear Lukas and Cathy discuss how changes in eating habits are being reflected in the very vessels from which we eat.

If you liked the show please let us know @ninashamloo or @krisshamloo.

Whether you're the only vegetarian or vegan in your household or, you're living single, it can be tough to resist the temptation of processed foods, fast foods, or cereal for dinner! Vegetarian cooking for one can definitely be a challenge. … Vegetarian Cooking for One (VZ 125) Read More » The post Vegetarian Cooking for One (VZ 125) appeared first on Vegetarian Zen.

Whether you’re the only vegetarian or vegan in your household or, you’re living single, it can be tough to resist the temptation of processed foods, fast foods, or cereal for dinner! Vegetarian cooking for one can definitely be a challenge. You can listen to us talk about tips for cooking for one here or read … The post Vegetarian Cooking for One (VZ 125) appeared first on Vegetarian Zen.

  In this episode of the Vegetarian Zen podcast, we tackle vegetarian cooking for one (and vegan cooking, too!). Just because it's just you doesn't mean you should cave in to fast food, or maintain a steady diet of breakfast cereal!  We share some simple tips to keep you eating healthy meals.   Thanks for […] The post VZ 125: Vegetarian Cooking for One appeared first on Vegetarian Zen.

Acts 16:14-15, 40

Cooking for one can be extremely difficult and a little intimidating if you’ve never done it before. Living alone means you have to do all the work yourself and it’s too easy to rely on fast food. Join Jenny this week and she shares simple tips for you to lower your food bill to $100 a less or month. If … Read more about this episode...