Podcasts about easy cooking

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef, cookbook author and dinner-party aficionado Jake Cohen. The author of “Jew-ish” and “I Could Nosh,” Cohen believes cooking should be easy, fun, and shared with others. That message comes out loud and clear in his new show, “Jake Makes It Easy” on the FYI channel.   “Going to the gym is difficult, but the hardest part is showing up, and I think it's the same thing when it comes to cooking,” Cohen explains. “The hardest part is deciding you're going to cook, and then from there, the rest is pretty easy.”     In each half hour episode of “Jake Makes it Easy,” Cohen provides a step-by-step process for creating a main course and dessert that go together. He also gives tips on the order of preparation, rounding out the meal with a salad or a side and how to turn it into a dinner party.    The show really exemplifies Cohen's relationship with cooking, the importance of cooking with love, and the blessing of cooking for others.   “It's why I love baking bread or desserts or cakes, because these are things that feel like alchemy,” he explains. “You're taking something - and you're truly just making it from the wildest things that should not turn into the final product - and all of a sudden people are eating something that you made with love.”   Jake Cohen talks about what led to his love of cooking, the backstory behind “Jake Makes It Easy,” and how Fran Drescher inspires his contribution to the Jewish conversation. He also shares tips for making cooking easy and adding love to your meals, as well as his recipe for date brownies, which you can find at JewishJournal.com/podcasts.   “Jake Makes It Easy,” premiering on the FYI channel on October 28, is a part of A+E Networks partnership with Rachael Ray's Free Food Studios. Follow @JakeCohen on Instagram and TikTok and find Jake Makes It Easy on the FYI channel, the FYI app and FYI.tv. #JakeMakesItEasy   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

This episode of the Female Athlete Nutrition podcast is with sports dietitian Angie Asche. Angie specializes in helping baseball and softball athletes fuel, and this is the theme of our conversation. We talk about caffeine consumption in athletes, and the effect of energy drinks and other stimulants on performance and sleep. Angie and I give listeners advice for fueling late night training and competition, and the importance of sleep. When sleep is disrupted, meal timings can be too, and breakfast is often sacrificed. We highlight why athletes need to consume a “wake up” snack to help optimize their performance and recovery, not to mention body composition and mood. For baseball and softball athletes playing multiple times a week for many months, their daily diet is their competition diet, and we chat about how athletes can fuel back-to-back competition, as well as how different players can understand their individual energy requirements. Snacking throughout the day is necessary for athletes, and Angie gives recommendations that focus on whole foods, antioxidants, and polyphenols.  Whether it's for your sport, health, RED-S and hormonal recovery, or any number of reasons, weight gain is a goal for many athletes. Angie and I discuss “healthy weight gain” and muscle gain, with strategies for athletes needing to increase their energy intake. Angie introduces her cookbook “Fuel Your Body”, which is targeted at busy athletes with limited cooking knowledge and resources. Many of her meals can be made without cooking in an athlete's room, and lots are plant-based. TOPIC TIMESTAMPS: 2:15 Angie's athletics and nutrition background 7:35 Nutrition for baseball and softball athletes  10:55 Meal timing and frequency: breakfast, around training/ competitions  13:05 Caffeine and energy drinks 16:05 Stimulant, sleep, and appetite use in athletes for energy 18:35 Nutrition during long competition seasons; when your game day diet is your daily diet 20:30 Variable energy needs based on training; using technology to estimate needs  23:00 Recovery nutrition: antioxidants, fruits and vegetables, nuts (almonds) 26:15 Healthy weight and muscle gain tips: “mass = gas”  36:00 Angie's cookbook “Fuel Your Body” helping busy student athletes cook with minimal resources Check out Angie's business “Eleat Sports Nutrition” and her cookbook “Fuel Your Body” Follow Angie on Instagram @eleatnutrition and your host, Lindsey Cortes, @female.athlete.nutrition  Natural Cycles: Check out Natural Cycles here and 20% off subscription plus free thermometer! Our NEW Website is NOW LIVE! Check it out here: https://www.femaleathletenutritionpodcast.com/  Support the podcast with a financial contribution: https://www.patreon.com/femaleathletenutrition   THANK YOU TO OUR SPONSORS: Practice Better Click the link below to view plans and get a 14-day free trial. Then use the code RISEUP20 for 20% off your first 4 months: https://practicebetter.grsm.io/runp  Previnex: https://www.previnex.com/ use code RISEUP for 15% off at checkout InsideTracker: www.insidetracker.com use code LINDSEYCPRO25 for 25% off the entire store  THIS PODCAST IS ALSO SUPPORTED BY: Orgain, head to www.orgain.com and use the code RISEUP30 for 30% off your first order. Repeat customers can use the code OA2203 for 25% off future orders. Practice Better Click the link below to view plans and get a 14-day free trial. Then use the code RISEUP20 for 20% off your first 4 months: https://practicebetter.grsm.io/runp  Jen & Keri: https://jenandkeri.com/ use code RISEUP10 for $10 off your order

What foods or ingredients are just better left to someone else to make? While there are some things like jam which I'll always prefer to make myself... there are others like rice, I'll just buy it premade. The extra expense is worth it.  What else is on the list? Listen to find out and let me know what's on your's!  ❖ Let's Connect ❖ 

Are you wanting to move away from foods like meat and dairy in your meals, but don't know how? Maybe you're wondering, “How DOES one cook without using any animal-based products like butter or chicken broth?” and “Won't that make the dish bland and tasteless?” Or perhaps you're clueless and unsure about how to cook without oil.   Well, if you're feeling lost or stuck behind this transition roadblock, I want to help. Let me share with you a simple and easy plant-based kitchen hack you can use right away to help you cook. It's a MUCH healthier alternative - and one that doesn't need to use butter, chicken broth or even oil. I can't wait to share this 4th and final Smart Starter Tip with you. So, pull up a chair, grab your favorite hot cup of tea or coffee, and let's begin!   **LAST CHANCE to Grab the PPLT Course Bundle – Offer Ends Friday at 11:59pm EST (January 26, 2024)**   Final Call - There are only a few hours left to grab this exclusive limited-time PPLT Course Bundle (a total value worth $1299) for just $297! Get this PPLT Course Bundle and you'll enjoy: The online Plant-Powered Life Transformation Course - a 6-Module Online Course that'll help you move faster and more easily to plant-based eating so you can quickly reap its health benefits A Month-Long Plant-Powered Meal Plan - so you can enjoy 4 weeks of easy plant-based meals and thrive in your new lifestyle A Plant-Based Meal Prep Recipe Guidebook - so you'll get top meal planning tips, strategies, and meal prep friendly recipes to save precious time and energy in the kitchen!   But Hurry - this PPLT Course Bundle offer expires at 11:59pm EST Friday January 26. Grab this exclusive trio of support resources to guide you as you transform your health in 2024! Get More Details Here => www.plantnourished.com/ppltcourse       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        

Feel you need a complete kitchen overhaul and expensive gadgets in order to properly eat plant-based? Here's the good news…you don't! If you want to avoid wasting precious time and energy cooking, here's what's actually MORE important. It's more crucial to ensure you have good plant-based staples, ingredients and seasonings on hand, as well as the RIGHT key utensils and tools. But these kitchen tools and utensils don't need to cost a lot of money to get. In this episode, I'll tell you about one super important kitchen tool you should have and how – if chosen well – this tool can help you save lots of time and energy in the kitchen. It'll also definitely make plant-based cooking that much more fun and enjoyable. Don't miss this second Smart Starter Tip of the Plant-Based Diet Starter Series! **Get the PPLT Course Bundle – Offer Ends on January 26, 2024!** Go to: www.plantnourished.com/ppltcourse Enroll in the online Plant-Powered Life Transformation Course by 11:59pm EST January 26 and enjoy these exclusive value-packed resources as part of your enrollment Bundle…as Bonus Gift Resources! These are: A Month-Long Plant-Powered Meal Plan (with 4 weeks of easy plant-based meals to enjoy) A Plant-Based Meal Prep Recipe Guidebook (includes more top meal planning tips, a plant-based ingredient substitutions list + easy bulk meal prep and freezer-friendly whole food plant-based recipes) For a limited-time, this exclusive PPLT Course Bundle (Valued at $1299) can be yours for just $297. Don't miss this chance to get the support, practical strategies and clear guidance you need to transform your health in 2024! Get More Details Here => www.plantnourished.com/ppltcourse 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

Let's be real, cooking can be a punish sometimes. Rachael and Karlie are sharing 3 recipes for long-life meals you can have on standby for those days that you want to be in and out of kitchen as soon as possible. LINKS   http://www.geniuskitchen.com/recipe/easy-chinese-corn-soup-168745 https://www.taste.com.au/recipes/1-minute-microwave-chocolate-brownie-mug/4608b96a-a7a5-45a5-83b7-e723785c3f3e  Follow Mums Who on Facebook.   Join the Mums Who Organise Facebook group. Follow Nova Podcasts on Instagram @novapodcastsofficial.   Got a question for Rachael and Karlie? You can email them at homehacks@novapodcasts.com.au.    CREDITS   Hosts: Rachael Hallett and Karlie Suttie.   Managing Producer: Elle Beattie.   Producer and editor: Amy Kimball.   Listen to more great podcasts at novapodcasts.com.au.  Nova Entertainment acknowledges the traditional custodians of the land on which we recorded this podcast, the Gadigal people of the Eora Nation, and the Wurundjeri people of the Kulin Nation. We pay our respect to Elders past and present.   See omnystudio.com/listener for privacy information.

In this Episode Lindsay talks to James Wythe who has created hundreds of quick, easy and tasty, allergy-friendly recipes with few ingredients and shares them with the world through his popular blog, instagram and book “ Healthy Living James”. James has struggled with ME/CFS for 12 years and is now at about 90% recovered thanks to the many of the factors discussed in the episode. Lindsay and James discuss James' health journey and how cooking became a meditative process for him, that got him out of his stressful thoughts and in touch with his life's purpose. You can find James' incredible recipes on his blog or instagram @healthylivingjames and https://healthylivingjames.co.uk/ or buy his book on Amazon. If you want help navigating the right path to recovery for you, visit Lindsayvine.com to book a free discovery call with Lindsay today.

Do you want to cook, but any time you find recipes on the New York Times you are easily overwhelmed? Well we've got all your easy cooking tips and meals with the creator of Gourmette Girl, Samantha Stier aka GG. We chat everything from how she took her mother and grandmas note card recipes from the 80s, to making them easily accessible on IG reels. On her IG she teaches beginner cooking techniques, form how to turn on boiling water to how to make her signature baked buffalo chicken. And why frozen meat and all purpose seasoning should always be in a beginner's kitchen. Go check out her page for more recipes and tips: @gourmettegirl If you liked this episode please  Leave a 5 Star Review on iTunes  @Gotitfrommymamapodcast Leave a 5 Star Review on iTunes Follow us on @ToriPiskin @lulupiskin

Let Me Tell You .... about my favorite thing, food! New York Times food columnist Melissa Clark, who has written over 40 cookbooks, joins me to discuss what she's cooking up in her kitchen. A simple ingredient, like tomatoes, can transform a dish. Plus Melissa and I reminisce about our alma mater, easy recipes, and more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Let Me Tell You .... about my favorite thing, food! New York Times food columnist Melissa Clark, who has written over 40 cookbooks, joins me to discuss what she's cooking up in her kitchen. A simple ingredient, like tomatoes, can transform a dish. Plus Melissa and I reminisce about our alma mater, easy recipes, and more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Are you an empty nester, and wonder what to cook for yourself? It doesn't make sense to roast a turkey or make a pan of lasagne anymore, so do you settle for toast, a yogurt, with a spoon of nutella thrown in? Chef Littley is a classically trained chef who has worked at white tablecloth restaurants, executive dining and finally at the end of his career at an all-girls Catholic high school, where he took school food to an entirely new level. Check out his website which is chock full of great recipes: askchefdennis.com. Check out this FREE Virtual Masterclass series WILD AND WISE with super zestful ager, Kip Clarke: https://masterclass.wildandwise50.com/Nicole_Christina She's put together a group of women who talk about all things aging well. I'm one of her guests speaking on how to age zestfully. Hope you will check it out. Find out more about the Zestful Aging Podcast at ZestfulAging.com

In this week's episode, Kelsey kicks off the second busiest month of the year with a weekend away with dear friends and the restorative power of surrounding yourself with chosen family. You'll learn 3 simple meals for the week, including Kelsey's favorite take out dish turned sheet pan dinner. Speaking of sheet pans, get ready for the best tips and recommendations for elevating your next oven meal.Get the recipes at the show notes:  https://kelseynixon.com/podcast017/

Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your ownIf you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 410 large eggs1/4 small red onion3 tablespoons red wine vinegar, divided1 1/2 tablespoons dried oreganokosher saltfreshly ground black pepper4 to 8 pickled peppers (peperoncini, peppadews), plus brine4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces1/4 cup extra-virgin olive oil1 teaspoon Dijon mustardBring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Brigitte Gemme of VeganFamilyKitchen.com shares 6 easy vegan cooking hacks to increase the nutritional value of your food.  Original post: https://veganfamilykitchen.com/natural-vegan-nutrition-boosters/   Brigitte offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com. Visit the merchandise shop: https://www.plantbasedbriefing.com/shop  Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #veganfamilykitchen #vegancooking #wfpb #wholefoodplantbased #veganfamily #ironabsorption #vitaminc #redlentils #turmeric #powergreens #chard #spinach #kale #veganhacks #vegancooking  

What is your relationship with organization?  Are you friends, enemies or acquaintances?  We were challenged by a listener to talk about our organizational habits, how we stay organized and to give advice to each other (and you!).  We feel like organization may actually be an objective term.  What feels productive and organized to one person, may be absolute chaos to someone else.  What's the difference between physical and mental organization?  Once again we've come to the conversation of balance: finding the habits and tactics that work best for you!  Also included in this episode are our fave quick & easy meal/snack ideas that are great for on the go and those with busy lifestyles (so like…ALL OF US!).  Brittany's Burrito Bowl- 2 cups cooked brown rice- 1 can black beans- 1 small can of corn- 1/2 cup tex mex cheese- 1 tbs lime juice- 1/4 cup medium salsa - handful of chopped cilantro- 1 or 2 whole avocados (depending on the size) cut into bite size pieces Kelly's Add ins- Halved cherry tomatoes- Roasted chickpeas- Chopped red pepper (or whatever colour is your fave)- HOT SAUCEmix all ingredients together & enjoy!Sweet Bake Shop by Tessa Sam Recipe Book* CAN - https://amzn.to/3fTTqbcUS - https://amzn.to/3vu0TVbListen in for more fun recipe ideas and tag us in your fave easy meals on instagram!*affiliate linkHave a story, want to be featured in one of our episodes, or just want to say Hi?  E-mail us at notyourtherapists@gmail.com.——Follow us on Instagram: https://www.instagram.com/notyourtherapists/, where we have fun giveaways for our listeners.Enjoying our episodes? Rate us and tell your friends! Your Podcasters:KELLY: https://www.instagram.com/kellrab/BRITTANY: https://www.instagram.com/brittmarieyt/**For sponsorships and endorsements e-mail Rene Girard: rene@beaufreshmedia.com

Mel discovered Indian food while living in India as a teen, and began mixing her own spices years ago to recreate the cuisine she fell in love with. After sharing her mixes with friends and family, Mel launched Spice Pots in 2014, while raising three young kids. But as she built her business externally, Mel knew that something was holding her back internally, and it wasn't until she rebooted and reignited her mindset, that she and Spice Pots really took off. Join me and Mel as we go on a deep inner tour of what it means to create success from within and reimagine what we are capable of through doing the tough inner work we too often ignore.Check out Spice Pots at https://www.spicepots.com/And for more great content, follow @RupalYPatel on Instagram or come visit at www.rupalypatel.com.Think Bigger. Lead Better. Be Bolder. 

Listen to how an accidental purchase turned into a eye-opening recipe that turned the polenta recipe upside down.  Cooking polenta takes a little bit of time. But hear how you can make polenta in less than 5 minutes with a GLUTEN FREE, and Kosher, Halal, approved recipe for your kitchen using this product.Contact Me: ROSANAMODPOD@GMAIL.COMBuy Me:http://www.amazon.com/handmade/rosana-mod-shopBuy Me:https://www.ebay.com/usr/rosanamodRead Me:https://hubpages.com/@rosanamodugnoFollow Me: https://www.instagram.com/rosanamod/  If you love my shows, please click the PayPal link below to support it so I can bring you more interesting content!  Thank you!Support the Show:https://paypal.me/RosanaMod?locale.x=en_USWant to be a Podcaster too? Click below:Buzzsprout - Let's get your podcast launched! Start for FREEDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.           

Hey guys! Welcome! Today is a quick and super easy meal anyone can make in less than 30 mins. Great prep for work or school. Easy recipe you will absolutely love!  Click below to see full recipe with photos!Episode Link:https://hubpages.com/food/Pork-Chops-and-Apple-Cinnamon Guest appearances will vary on the show. If you would like to be considered for a guest appearance,  email below:ROSANAMODPOD@GMAIL.COMRead me:https://hubpages.com/@rosanamodugnoFollow me: https://www.instagram.com/rosanamod/  If you love my shows, please click the PayPal link below to support it so I can bring you more interesting content!  Thank you!Support the show (https://paypal.me/RosanaMod?locale.x=en_US) Buzzsprout - Let's get your podcast launched! Start for FREEDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.  

You KNOW that meal planning and meal prep would help you immense you, but you're just super overwhelmed about where to start. Well this episode is for you my friends. Find out the simplest ways to start that will give you the biggest bang for your buck. Sign up to get the 4 pillars of successful family meals guide: https://www.callmebetty.com/4-secrets-subscribe/Sign up for the master mealtime course waitlist:https://www.callmebetty.com/waitlist/Link to the shownotes: https://www.callmebetty.com/family-mealtime-strategies-for-when-you-dont-know-where-to-start/

If you’re like me, a recent empty-nester, or perhaps newly married or cooking for just yourself and a partner, you may be frustrated with the task of cooking for two. If you’ve been accustomed to cooking for several people, you might be horrified at the food waste when it’s just the two of you. Today’s guest has all the bases covered with helpful tips and kitchen inspiration for cooking for two.  Jenna Braddock is a registered dietitian and certified Sports Dietetics specialist who lives in Florida with her husband and two kids. She hosts the blog, Make Healthy Easy, and her new cookbook is Easy Cooking for Two: 75 Perfectly Portioned Recipes. In today’s show, you’ll hear Jenna’s advice for stocking a pantry for cooking for two and not a crowd. Do you wonder how to keep herbs fresh when you buy a big bunch but only need a handful? Jenna has the answer! We will discuss the benefits of cooking for two regarding less food waste and delicious recipes from Jenna’s book, like Adobo Turkey Tacos, Warm Quinoa Salad, and Mango Salsa Pork Chops.    Show Highlights:   Get to know Jenna and her life in St. Augustine with her football coach husband and two young sons; it’s a football-filled life! Tips for group gatherings for teenagers (think about salads and fresh fruit) What dinner looks like at Jenna’s house Why Jenna started her blog, Make Healthy Easy, which is food-focused with do-able and delicious recipes How Jenna’s cookbook provides the perfect solution for those who don’t want to cook large meals How cooking for two helps eliminate food waste The benefits of cooking for two include experimenting with different ingredients and recipes and avoiding the “condiment graveyard” in your refrigerator and pantry How Jenna’s cookbook is structured with vegetarian/vegan recipes, lighter fare, seafood, poultry, pork, and beef Tips on how to make fresh herbs last longer so they don’t end up in the trash One of Jenna’s kids’ favorite recipes: Taco Bowl with refried beans, beef, cheese, tortillas, and toppings How we can rethink grocery shopping to accommodate cooking for two Jenna’s Adobo Turkey Nachos, which are made with diced onions, broccoli slaw, ground turkey, and adobo seasoning How using key spice blends keep you from needing a ton of in Jenna’s recipe for Warm Quinoa Salad, which is made with quinoa, wilted and chopped spinach, frozen edamame, red wine vinegar, and dried cherries How Jenna’s Sheet Pan Shrimp Bowls use frozen rice as an ingredient Why freezer section fruits, veggies, and grains are perfect for easy and nutritious recipes for two Jenna’s recipe for Mango Salsa Pork Chops uses boneless pork loin chops and a salsa made with chopped mango, jalapeno, red onion, and lime juice Jenna’s husband’s favorite recipe is Chile Lime Pork Chops, which are seasoned with chipotle chile powder, lime juice, and salt Jenna’s favorite family go-to recipe is Apricot Chicken with Spinach Rice; she uses two boneless, skinless thighs from a frozen bag of chicken thighs and makes a pan sauce of apricot preserves and balsamic vinegar     Resources:   Giveaway:  We are giving away a copy of Easy Cooking for Two: 75 Perfectly Portioned Recipes to one lucky U.S. winner. For a chance to enter to win, post a comment in the Comments section at the end of this post and tell me about why you want to win the book or your favorite recipe for two. I'll pick the winner on April 7th.   Find Jenna on the web: https://jennabraddock.com/ Instagram: https://www.instagram.com/make.healthy.easy/ Facebook: https://www.facebook.com/MakeHealthyEasy/   Easy Cooking for Two on Amazon    

If you’re like me, a recent empty-nester, or perhaps newly married or cooking for just yourself and a partner, you may be frustrated with the task of cooking for two. If you’ve been accustomed to cooking for several people, you might be horrified at the food waste when it’s just the two of you. Today’s guest has all the bases covered with helpful tips and kitchen inspiration for cooking for two.  Jenna Braddock is a registered dietitian and certified Sports Dietetics specialist who lives in Florida with her husband and two kids. She hosts the blog, Make Healthy Easy, and her new cookbook is Easy Cooking for Two: 75 Perfectly Portioned Recipes. In today’s show, you’ll hear Jenna’s advice for stocking a pantry for cooking for two and not a crowd. Do you wonder how to keep herbs fresh when you buy a big bunch but only need a handful? Jenna has the answer! We will discuss the benefits of cooking for two regarding less food waste and delicious recipes from Jenna’s book, like Adobo Turkey Tacos, Warm Quinoa Salad, and Mango Salsa Pork Chops.    Show Highlights:   Get to know Jenna and her life in St. Augustine with her football coach husband and two young sons; it’s a football-filled life! Tips for group gatherings for teenagers (think about salads and fresh fruit) What dinner looks like at Jenna’s house Why Jenna started her blog, Make Healthy Easy, which is food-focused with do-able and delicious recipes How Jenna’s cookbook provides the perfect solution for those who don’t want to cook large meals How cooking for two helps eliminate food waste The benefits of cooking for two include experimenting with different ingredients and recipes and avoiding the “condiment graveyard” in your refrigerator and pantry How Jenna’s cookbook is structured with vegetarian/vegan recipes, lighter fare, seafood, poultry, pork, and beef Tips on how to make fresh herbs last longer so they don’t end up in the trash One of Jenna’s kids’ favorite recipes: Taco Bowl with refried beans, beef, cheese, tortillas, and toppings How we can rethink grocery shopping to accommodate cooking for two Jenna’s Adobo Turkey Nachos, which are made with diced onions, broccoli slaw, ground turkey, and adobo seasoning How using key spice blends keep you from needing a ton of in Jenna’s recipe for Warm Quinoa Salad, which is made with quinoa, wilted and chopped spinach, frozen edamame, red wine vinegar, and dried cherries How Jenna’s Sheet Pan Shrimp Bowls use frozen rice as an ingredient Why freezer section fruits, veggies, and grains are perfect for easy and nutritious recipes for two Jenna’s recipe for Mango Salsa Pork Chops uses boneless pork loin chops and a salsa made with chopped mango, jalapeno, red onion, and lime juice Jenna’s husband’s favorite recipe is Chile Lime Pork Chops, which are seasoned with chipotle chile powder, lime juice, and salt Jenna’s favorite family go-to recipe is Apricot Chicken with Spinach Rice; she uses two boneless, skinless thighs from a frozen bag of chicken thighs and makes a pan sauce of apricot preserves and balsamic vinegar     Resources:   Giveaway:  We are giving away a copy of Easy Cooking for Two: 75 Perfectly Portioned Recipes to one lucky U.S. winner. For a chance to enter to win, post a comment in the Comments section at the end of this post and tell me about why you want to win the book or your favorite recipe for two. I'll pick the winner on April 7th.   Find Jenna on the web: https://jennabraddock.com/ Instagram: https://www.instagram.com/make.healthy.easy/ Facebook: https://www.facebook.com/MakeHealthyEasy/   Easy Cooking for Two on Amazon    

Unit 7-2 Home Appliances for Easy Cooking 隨著科技進步、人類的巧思越來越多，我們的廚房中也出現了各種各樣的好用電器！舉凡臺灣人煮飯必備的電鍋、快速加熱好方便的微波爐，到解決「誰要洗碗」的亙古難題的洗碗機……要知道這些帶給我們便利生活的電器英文怎麼說，就趕快收聽本期的 A+ 雜誌找答案囉！

Unit 7-1 Home Appliances for Easy Cooking 隨著科技進步、人類的巧思越來越多，我們的廚房中也出現了各種各樣的好用電器！舉凡臺灣人煮飯必備的電鍋、快速加熱好方便的微波爐，到解決「誰要洗碗」的亙古難題的洗碗機……要知道這些帶給我們便利生活的電器英文怎麼說，就趕快收聽本期的 A+ 雜誌找答案囉！

This episode is proudly sponsored by briCandles, 100% natural soy candles hand-poured in Brooklyn. Bri Books listeners get 20% off their briCandles.com order with the code BRIBOOKS. Valid until 11/21/2020. Get out of that takeout rut with these 5 essential cookbooks, just in time for the holidays. These cookbooks are filled with mouthwatering recipes and invaluable culinary tips that'll help you build confidence in the kitchen this holiday season. 5 Mouthwatering Cookbooks to Inspire Your Holiday Meals 1. Cooking for one (for yourself on a regular basis): “The Living Kitchen: Healing Recipes to Support Your Body During Cancer Treatment and Recovery” by Sarah Grossman and Tamara Green 2. Cooking for a crowd (two or more): “Cravings: Recipes for all the Food You Want to Eat” by Chrissy Teigen 3. Guest flex (for when it’s your turn to host): “Everyday Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week” by Sarah Copeland 4. Technique (how you present your food): “That Photo Makes Me Hungry: Photographic Food for Fun and Profit” by Andrew Scravini 5. What’s up next (new release) "Jubilee: Recipes From Two Centuries Of African American Cooking:” by Toni Tipton-Martin  Pssst, check out my “How to Shop the Farmers Market” IGTV for more info about seasonal eating.   If you’re new to the show, leave a review of Bri Books on Apple Podcasts, and listen to Bri Books on Apple Podcasts, Spotify and SoundCloud! Please ask me your houseplant and garden questions and show me what you're growing by using #bribooks on Instagram, and subscribe to the Bri Books newsletter at bribookspod.com/newsletter. Follow @BriBooksPod on Instagram for more cooking tips and culinary secrets.

The holidays are quickly approaching! This is our favorite time of the year to get in the kitchen, and it doesn’t hurt to have a few tricks up your sleeve! So today, we are moving on to Part 2 of our cooking hacks and tips! If you were interested in getting started in the kitchen, give this episode a listen! (And last week’s episode too!) We’ll help get you on the path to becoming a culinary health food wiz!Don’t forget! Get 40% your first order of Life Boost Coffee by using promo code “artofeating” at lifeboostcoffee.com at checkout! Use this link to streamline the process: https://lifeboostcoffee.com/pages/healthy-coffee-ot2e-jhopkins?oid=1&affid=49With Culiraw, guilt-free desserts are possible! They are made of natural organic ingredients that provide your body with fiber, minerals, vitamins and enzymes, sweetened with dates and agave only. Use code is “aoepodcast” for 10% discount at checkout!Subscribe to Dr. Esposito’s YouTube Channel: https://www.youtube.com/channel/UCHRpZFrFsbJIk5fbNIkj4pQ?sub_confirmation=1 Sign up for our newsletter at evokhealth.com and get our 14 Kick-start Recipes & Kitchen Secrets! Feel free to reach out to us at artofeatingpodcast@gmail.com. You can also follow us on Instagram @artofeatingpodcast. To reach your hosts, you can find Dr. Esposito at:Email: drvincentesposito@gmail.comIG: @vinespositomsdcTwitter: @VinEspositoMSDC Web: insideouthealthwellness.com You can find Dr. Kali at:Web: drkali.com IG: @dr.kali

The holidays are quickly approaching! This is our favorite time of the year to get in the kitchen, and it doesn’t hurt to have a few tricks up your sleeve! So today, we are starting a series highlighting some of our favorite cooking tips and tricks for beginners and pro home cooks alike! If you were interested in getting started in the kitchen, give this episode a listen! We’ll help get you on the path to becoming a culinary health food sorcerer.Don’t forget! Get 40% your first order of Life Boost Coffee by using promo code “artofeating” at lifeboostcoffee.com at checkout! Use this link to streamline the process: https://lifeboostcoffee.com/pages/healthy-coffee-ot2e-jhopkins?oid=1&affid=49With Culiraw, guilt-free desserts are possible! They are made of natural organic ingredients that provide your body with fiber, minerals, vitamins and enzymes, sweetened with dates and agave only. Use code is “aoepodcast” for 10% discount at checkout!Subscribe to Dr. Esposito’s YouTube Channel: https://www.youtube.com/channel/UCHRpZFrFsbJIk5fbNIkj4pQ?sub_confirmation=1 Sign up for our newsletter at evokhealth.com and get our 14 Kick-start Recipes & Kitchen Secrets! Feel free to reach out to us at artofeatingpodcast@gmail.com. You can also follow us on Instagram @artofeatingpodcast. To reach your hosts, you can find Dr. Esposito at:Email: drvincentesposito@gmail.comIG: @vinespositomsdcTwitter: @VinEspositoMSDC Web: insideouthealthwellness.com You can find Dr. Kali at:Web: drkali.com IG: @dr.kali

Grab a snack for this episode! Lizzy, Melody, and Alyssa are talking about cookbooks, recipes, and food! Cookbooks We Discussed: Cybele Pascal’s "Allergy Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame" Katie Parker’s "The High-Protein Vegetarian Cookbook: Hearty Dishes That Even Carnivores Will Love" Audrey Roberts’ "The Everything Gluten-Free & Dairy-Free Cookbook: 300 Simple and Satisfying Recipes Without Gluten Or Dairy" Mark Bitman’s "How to Cook Everything Fast: A Better Way to Cook Great Food" Stephanie Middleberg’s "The Big Book of Organic Baby Food: Baby Purées, Finger Foods, and Toddler Meals For Every Stage" Nisha Vora’s "The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes Made in the Instant Pot" Ina Garten’s "Cooking for Jeffrey: A Barefoot Contessa Cookbook" Jenny Rosenstrach’s "Dinner: A Love Story" Our Favorite Cooking Websites: VeganRicha.com ChocolateCoveredKatie.com Recipes Available Online: General Tso’s Soy Curls: https://www.veganricha.com/vegan-general-tsos-soy-curls/ Peanut Butter Popcorn: https://www.thekitchn.com/fall-snacking-recipe-peanut-butter-popcorn-recipes-from-the-kitchn-14558 Contact Us Phone: 414-351-3461 Email: NorthShore.Library@mcfls.org Website: mcfls.org/northshorelibrary/ Digital Resources Databases: mcfls.org/northshorelibrary/database.html Overdrive/Libby: wplc.overdrive.com/wplc-mcfls/content Hoopla Digital: hoopladigital.com RBdigital: rbdigital.com/milwaukeecountyfederatedwi

My friend Nikki, who works as a script supervisor in the film industry, joins me this episode to discuss her severe allergies to dairy and gluten, as well as the other allergies she's had. We discuss:how and when she realized she had these allergieswhat it's like to live with food restrictionswhat lifestyle modifications she's had to maketravelling with allergiesand much more!The bread Nikki mentions that is gluten-free, dairy-free, egg-free and soy-free is:The cookbooks she talks about are:Allergy Free and Easy Cooking by Cybele Pascal (on Amazon)The Allergy Free Pantry by Collette Martin (on Amazon)Guest Info:Follow Nikki on Instagram @zombienikkiCheck out her IMDB page to find out all the great movies and shows she's worked while she's making the most of it.https://www.imdb.com/name/nm5542115/?ref_=nv_sr_srsg_0

This episode is a little different than the other episodes. On this episode, chef Chris Spear of Perfect Little Bites gives some easy cooking tips to a group of moms from a local MOPS (mothers of preschoolers) group. They had scheduled a Zoom session to learn some easy ways to make dinner a little more interesting, without having to invest a lot of extra time or money.I hope you all enjoy this episode. If there are any recipes you’d like, or want some personal tips, you can email Chris at PerfectLittleBites@gmail.com. You can also find him on Facebook, Instagram, Twitter and YouTube If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, JugBridge BreweryFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTubeThanks to this week’s sponsors: Tyler Wright, Danny Spletter, Little Fig Bake Shop in Baltimore, Maryland, Café Bueno in Frederick, Maryland, Ron Creger, Maryland Bakes in Frederick, Maryland and The Savory Spoon Catering Company in Frederick, Maryland Intro and outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Leah Goldglanz rose to food blogger fame through her platform Leah's Plate where she shares healthy, easy, and fresh recipes that both adults and kids love! In this conversation I ask for her top tips for easy and healthy home cooking, how she's managing the new normal with working full-time and now homeschooling her two young girls, and keys ways we can stay happy, healthy and sane through the power of good food!    Huge thank you to our sponsors Best Fiends and Motherhood Unstressed CBD-- Stress Release Delivered Straight to your Door! Use code Unstressed to save 15% with Beekeeper's Naturals Use code Unstressed to save 15% with Four Sigmatic Use code Unstressed to save 15% with Ancient Nutrition Use code Unstressed to save 15% with Bark  Even more more brand partnerships at https://www.motherhoodunstressed.com 

In this episode we talk with Beth Lipton, a New York City-based recipe developer and food/wellness writer. Her recipes and writing regularly appear in Clean Eating and Paleo magazines, and on Epicurious, Clean Plates, Furthermore, FoodNetwork.com, and more. She is the former food director at Health magazine, and the author of two cookbooks, Peaches (a Short Stacks book) and You Made That Dessert? Beth is the resident chef at Middleberg Nutrition, where she teaches one-on-one and group cooking classes. She is a graduate of the chef training program at Natural Gourmet Institute and the pastry arts program at Walnut Hill College, and she has a BA in journalism from the University of Southern California. Find out more at bethlipton.com. Beth tells us all about easy, healthy cooking with "One Pan" meals and she even shares some of her favorite spices shes likes to use while cooking. Beth has also created two online courses:  "Easy, No Mess One Pan Meals"  "High-Protein Meals for Energy and Fat Loss"  As a special for our listeners, she is giving 30% off her online courses using code "Bethsaves". Additionally, Beth shares a ton of free recipes on her Instagram and Facebook pages. IG: cookiepie0404 FB: https://www.facebook.com/BethLiptonSNP/ Beth is so inspiring. Be sure to listen and check her out for creative, healthy, easy and fun recipes! Don't forget to subscribe to our podcast so that you can uncover strategies, tips and resources from a variety of experts and our own banks of knowledge as you progress on your journey to living well.  Please share this podcast with a friend or anyone who you think could benefit from this information. Upcoming Programs: Nourish to Flourish in the New Decade Shop our Favorite Products:   https://www.theartoflivingwell.us/products Instagram: @theartofliving_well FB: theartoflivingwell Marnie Dachis Marmet's Website (Zenful Life Coaching) Stephanie May Potter's Website 

Here Are The 10 Reasons Why Cooking From Scratch Is Totally Worth It. It tastes better! Okay, so this one is kind of a gimmie, but seriously. While I do have a few favorite restaurants, I have found that 99.623% of the time I prefer the food I make at home to food I would eat in a restaurant. Sure, it’s nice to be catered to and served at a restaurant, but most of the time the food isn’t worth the cost and calories! It’s Cheaper. This is probably the biggest reason to get off your rear and put your apron on rather than heading out to a restaurant, or even the freezer aisle at your grocery store. The cost of convenience foods adds up QUICK and, as aforementioned, it usually doesn’t taste good enough to warrant the additional cost. I will often “splurge” on grocery store items like fancy seafood and specialty ingredients as a reward for cooking from scratch and skipping the convenience foods. It’s a great motivator and can helps me bring 5-star restaurant quality dishes to the table. It’s Fun. This was just the tiniest bit more true when I didn’t have a daughter who screamed as if she was being tortured when I put the baby gate up to keep her out of the kitchen, but it’s still a great motivator to get me in the kitchen. I love the creativity involved in cooking from scratch and I love trying new things. It’s a good thing my husband and daughter are both adventurous eaters and humor me as I play in my adult playground. I will also mention that cooking is a CHEAP hobby. You have to eat anyway, right? Might as well have as much fun and be as creative as possible when you put meals on the table. It gives you greater control of what you put into your body. This is one of the most important reasons to cook from scratch. While I studied nutrition in school, I absolutely hate label reading and I find that trying to eat a balanced and healthy diet can be really disheartening and sometimes downright depressing. I really don’t like thinking too much about what I eat, and I prefer to just trust my taste buds and my body. When I am cooking from scratch, I know every single thing that I am eating. Those things aren’t always the best for me, BUT I am aware that I am eating them. I can’t tell you how many times I have eaten something only to look at the label and be disgusted at the amount of sugar, trans fat, or sodium that I have ingested. When I make my own meals, and even my own desserts, there is a mindfulness of eating that comes from having seen the ingredients come together into a finished product and that knowledge changes the way that I eat.5. It connects you to the planet. So I recognize that this reason makes me sound a little like a hippie, but it’s totally true, and a totally awesome benefit of cooking from scratch. Since I’m already being a little philosophical here I might as well keep going. I believe that one of the BIGGEST problems with our generation is that we have been handed EVERYTHING. Food is always in the refrigerator. Water is always in the tap. Anywhere you might want to go is a car or a plane ride away. This creates a disconnect and a lack of gratitude for all of the amazing things we have been given. When you cook from scratch you are one step closer to where food came from. Bonus points if you buy your food from a local farmer at a farmer’s market who can tell you the story behind the food you are eating. DOUBLE bonus points if you grow the food yourself and can truly see it come full circle, from seed, to plant, to table, and most importantly TO BELLY!

Bri Books Top 5 Cookbooks of 2019  1. Cooking for one (for yourself on a regular basis): “The Living Kitchen: Healing Recipes to Support Your Body During Cancer Treatment and Recovery” by Sarah Grossman and Tamara Green 2. Cooking for a crowd (two or more): “Cravings: Recipes for all the Food You Want to Eat” by Chrissy Teigen 3. Guest flex (for when it’s your turn to host it’s delicious and looks good): “Everyday Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week” by Sarah Copeland 4. Technique (how you present your food): “That Photo Makes Me Hungry: Photographic Food for Fun and Profit” by Andrew Scravini 5. What’s up next (new release) "Jubilee: Recipes From Two Centuries Of African American Cooking:” by Toni Tipton-Martin  Pssst, check out my “How to Shop the Farmers Market” IGTV for more info about seasonal eating. Follow @bribookspod on Instagram, Twitter, and bribookspod.com/newsletter

Have you spent loads of time planning menus that never get put on the table? Maybe you think you don't have time to meal plan so you use a meal planning app or download a free meal plan from your favorite blogger to save time. You want to succeed at menu planning and make homemade meals a bigger part of your life, but every time you try you end up with a garbage can full of takeout wrappers and a fridge full of rotting produce. You guys. I have totally been there. Today I want to share just one tiny mistake that most people make when they get started with meal planning. You plan your menu before you plan your life. Why a weekly planning session is key to your meal plan successI get it, taking the time to plan your weeks in detail takes time, and after all, you are already taking the time to plan your menu so you don't feel like you have time to plan your week in detail too. I promise though, this little nugget of information will skyrocket the likelihood of the meals you plan actually making it to the table. Your menu should be planned about your life, instead of your life planned around your menu. The way I make this happen is by scheduling a weekly planning session. Yes you read that right. I plan to plan. Every Sunday I take anywhere from 1-2 hours planning my life and then planning my menu after I KNOW that Wednesday I'm only going to be home for 45 seconds. When I can see on paper that I have 8 million things to do on Wednesday, I'm not going to be dumb enough to plan that 12-layer lasagna that takes 2 hours in the oven. Nope. Nevagonnahappen. Instead, that'll be my grilled cheese night. Or crockpot night. Or night I pop something homemade in the oven from my freezer from another time that I planned well and was super prepared. What exactly should I plan in my weekly planning session? Your weekly planning session should include everything predictable in your life. This means taking note of every doctor's appointment, play date, work meeting, you name it. Your planning session should also include all of the unscheduled things that absolutely must get done (laundry, grocery shopping, lawn mowing etc...)After you have all of these things out on paper, you'll have a much more realistic idea of how much time you have to dedicate to cooking and meal prep. I've created a meal plan planner template that outlines everything you should be thinking about during your weekly planning session. DOWNLOAD THE FREE PLANNER TEMPLATE FOR MEAL PLANNINGWhat about the days that "life happens"Guys. I'm a mom of 3 littles. I know that days get unexpectedly crazy. In fact, today (my only dedicated workday this week) I have an unexpected 4-hour commitment to head to in 20 minutes. We have also had the 7 plagues run through our house in the past month. Oh, and my daughter's going through a potty-training regression (I have dealt with more bodily fluids in the last 4 months from sickness, diapers, and potty training than any human wants to deal with for a lifetime. Also, there's usually at least one of my 3 children in my bed by 5 am ever morning. By 6:30 everyone's awake and ready to start the day.

Today on the podcast I'm talking all about mindset. Specifically I'm talking about all of those nasty little thoughts in your head that are getting in the way of your meal planning success (and likely your success in other areas as well). 5 mindset shifts that will make your meal plan more successfulLike you, I have totally put myself through a mindset workout wondering if family meals and cooking are really all that important, and if I am really capable of both making dinner and living a balanced and stress-free life. Negative thoughts are toxic and if you are constantly telling yourself that you don't have time, you hate to cook, your family doesn't like anything you make, or that you aren't good at it...you will likely fail at the whole family meal, meal plan, meal prepping thing. We all have those negative thoughts and I want to show you how you can overcome some of those negative thoughts. This episode comes with a little assignment, if you've already listened to the podcast and are ready to begin your assignment you can get your free Mindset Shift Worksheet here!Get your FREE Mindset Shift Worksheet here!Don't believe everything you thinkUp until recently, I never stopped to consider that what my brain is telling me is not always true. In fact, it's hardly ever true! If we allow ourselves to believe the negative thoughts about ourselves and about the world we are setting ourselves up for failure. Here's just a few ways to shift that negative mindset to a growth mindset when it comes to cooking and meal prep. 5 Mindset Shifts for Meal PlanningFailure is good, every failed attempt is taking you one step closer to success. Failure is not fun, but failure teaches you so much more than success! Learn from those failures and as you add up all of the things you learn, eventually you will reach success.Your path to success doesn't have to look like anybody else'sInstagram compare-ers I'm talking to you. Just because your best friend gives up her entire Sunday to meal prep adorable little packaged healthy meals doesn't mean you have to. Learn from your own personality, experience, and mistakes and forge your own path. Meal prepping and planning does not have to be all or nothing, small steps are still progressIf you're eating cold cereal every night (no judgment) you are probably not ready to start making every meal from scratch. Start with a Sunday dinner, or maybe some partially from scratch cooking. As you learn you'll be ready to add more, don't get overwhelmed because you try to do too much all at once. You're not supposed to be good at it at firstI have some pretty embarrassing cooking stories. Cooking is a skill and an art that takes time to develop. Meal planning is also a skill that takes practice, so if you are a good cook but you are terrible at meal planning, you just have another skill to work on. Don't stress. You'll get there!You ALWAYS have the ability to change directionSo that meal planning app that you paid for isn't working like you thought it would? Let it go! You made a bunch of freezer meals but you don't like them at all? Give them away and get them out of your freezer and life. If something isn't working for you, change it. Simple as that. You aren't a failure, you just learned something that didn't work. Move on. Don't stay stuck because you've invested time, money, or energy into something that isn't working. Mindset shifts for meal planning worksheetNow that we've talked about some of the ways you should be shifting your thinking to be able to grow and progress, let's get to

Hi Everyone, this week's episode on the podcast is all about the different types of meal prep, and how you can use them to strategize your meal plan saving you the most amount of time possible in the kitchen (can I get a woot-woot!)I spent the first two episodes trying to get you jazzed about trying this, and helping you to convince yourself that homemade meals are something you are absolutely capable of...in fact, with a little time you might even find cooking fun!Let's jump right into the types of meal prep (in order of types I use least to types I use most and why!)As always, please listen to the podcast to get the most out of your time as I go into much more detail there!Types of Meal PrepThe Dump Recipe MethodThe dump recipe method involves putting all of the raw ingredients for a recipe into a gallon ziploc bag and freezing it. When it's time to cook, you dump the whole bag into a slow cooker for dinner. This method is one of the easiest methods, but it's not my very favorite because I prefer traditional cooking methods and I feel like veggies tend to get mushy when cooked for the same amount of time as meat.The Cook Now, Eat Later MethodThis method is essentially glorified leftovers. You make a meal start to finish it and portion it out to eat throughout the week. I like this method a little better than the dump recipe method, but I get bored eating the same thing every day and I feel like the quality of the meals starts to diminish throughout the week. The Box Meal MethodThis method uses the same technique as the meal prep box companies that have become so successful in recent meals. To make cooking go super quick, you gather your ingredients in advance and even do your chopping so that on the night you want to cook all of the prep is done and it goes super fast! I love this method for meal prep and use it most often in combination with my other favorite method (below!)The Create your own convenience food methodThis method involves making your own version of all of those things at the grocery store designed to save you time. Think frozen meatballs, rotisserie chicken, frozen fried rice, etc...This is a great way to have fast and easy meals with wholesome ingredients that you get to control. When you combine this method with the box meal method you can have truly delicious meals made entirely from scratch in 15-20 minutes every time!Helpful links about the types of meal prepEasiest-Ever Dump DinnersTop 20 Freezable RecipesUse Mis En Place to Make Meal Prep EasierNext week we're going over a very specific problem that I have run into while cooking more times than I can count, tune in to see if you've had the same problem and see my strategies for overcoming it. Can't wait to talk next week!Happy cooking!

I have been working tirelessly behind the scenes here at Call Me Betty blog, and putting in lots of early mornings and naptimes to make this day happen. I am absolutely thrilled to announce my new podcastNew podcast: Planned, Prepped, and productive: homemade meals for busy peopleIt's all about helping you guys to put from-scratch meals on the table for your family every night WITHOUT stress and without overwhelm.The topic of conversation here in my little corner of the internet has always been about the importance of from-scratch cooking, but, truth moment. My consistency has been lacking. I have struggled to put out consistent content for you all, and after putting my heart and soul into this project I think I finally know why. Why I started a productive cooking podcastFor the past several years I've shared tried and tested from scratch recipes with you and why from scratch cooking is so important to me...but what was missing was connection. In all honesty I feel that maybe I have been a little preachy, a little too focused on the recipes and the "why" of cooking from scratch and a little less focused on you the readers, your goals, your dreams, your problems. I haven't taken the time to convince you that from-scratch cooking is not only possible with a busy lifestyle, but that creating this routine and habit can actually open doors, save you time, and clear up valuable head-space by answering the constant nagging question of "what's for dinner.It's challenging to figure out how to be vulnerable on the internet, to say I have been where you've been and I know that it's hard. To say that yes, I absolutely 100% believe in from-scratch cooking, homemade meals, and family dinner time, but that I also am very familiar with the Wendy's drive-thru. That I am absolutely not perfect, but I am working toward a goal and I want to bring you with me on this journey and share everything I learn along the way. How meal planning and prepping has changed my lifeThis first week's episode of the podcast is all about how introducing meal planning (something that I have done consistently for my entire 8-year marriage)... and prepping has completely transformed my life. It can totally transform yours too! Meal time does not have to be stressful and overwhelming, especially not every day!In the podcast sharing all the benefits and changes that I have seen in my life (that I think you would like to see too!)Benefits of meal planning and meal prepping: More family time in the eveningsThe ability to use time more effectively and cook in hours that my kids aren't all overtired and crankyThe kitchen gets used less often so the house stays cleanerMeal time and your schedule is simplifiedThe quality of meals (both taste and health) improvedLife feels organized and controlled instead of chaoticAlways knowing the answer of "what's for dinner" Rarely feeling hangry because there's always something easily prepared available to eatGrocery purchases are more controlled and you save moneyMeal planning and prepping can totally change your life. If you find yourself feeling constantly overwhelmed with all things food (the planning, the shopping, the cooking, the clean-up, the constant and never-ending cycle of work), I hope you take a chance and follow along on this journey. This week's episode focused mostly on the "why" behind meal planning and prepping, but that's really only one piece of the puzzle. In coming week's we'll really dig into all the ins and outs and tips and tricks that i've learned and how I've made family meal time and homemade meals a reality for my family (and if you don't know me, a quick intro: I'm a dentist's wife who stays home with 3 tiny o

This week, we’re excited to welcome SARAH COPELAND to Salt + Spine, the podcast on stories on cookbooks.Sarah is the author of Every Day is Saturday, Recipes + Strategies for Easy Cooking, Every Day of the Week She also wrote The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.The former Food Director of Real Simple magazine, Sarah has also worked for Oprah Magazine and helped launch Food Network Magazine. Today, her recipes appear in outlets including The New York Times and Saveur.In today’s episode, we talk with Sarah about how she develops recipes, how a Diana Henry cookbook impacted her, and how she tackles weekend-style cooking on weeknights.Bonus Salt + Spine Features:Recipe: Johnny Cakes with Rhubarb and Sour CherriesRecipe: A Chocolate Chip Cookie for Modern TimesBuy the Book: Omnivore Books | Amazon See acast.com/privacy for privacy and opt-out information.

What's up everyone!Today I interviewed my good friend, Kendall Dickieson. You can find more of her and her awesome recipes on her Instagram!If you enjoyed the episode, go ahead and leave a 5-star rating and review! Also, it would mean a ton if you took a screenshot of this episode and shared it on your Instagram/Facebook story. Tag Karon and I, and let us know what your biggest takeaway from the episode was! Thanks for listening!Grab your FREE copy of my 75+ page ebook, "The Athlete's Guide to Nutritional Periodization" by clicking HERE!Find more FREE content here:InstagramFacebookBlog ArticlesGet started on your own journey today:Apply for coaching!

Who wants to spend their whole day in the kitchen while fasting? Not me. In this podcast I will share what I do to have delicious homemade treats for eachbiftar while not sacrificing my me time for Ibadah. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/mindfulmuslimah/message Support this podcast: https://anchor.fm/mindfulmuslimah/support

Molly Kumar shares light and healthy versions of Indian and family-favorite recipes from all over the world on her food blog, Easy Cooking with Molly. Molly has been at home in the kitchen since she was three years old, toddling after her mother to touch all the utensils and taste all the spices she could get her hands on. She baked her first cake at five, which was when she fell in love with cooking and baking. Molly says, "Even on the days when I’m most stressed, making a simple dish puts me in a zen state of mind." Raised in New Delhi, Molly and her husband now live in California, where they moved after getting married. Today, Molly blogs about recipes inspired by her travels around the world. She strives to make delicious, everyday meals that are easy to prepare, a feast for the eyes, and easy on the budget.

Maybe it’s the end of summer, maybe it’s the start of school, but the Dinner Sisters still don’t feel like starting up the oven just yet. Plus the sweet corn is still so good and there’s still enough light to eat outside at the end of the day. Blend together some Green Pea Hummus, cook some Orecchiette with Corn, Greens, and Ricotta or make a Vietnamese Shrimp Bowl with us and keep summer’s good times going.

Food allergies are serious business, especially in small children. Alison shares the highs and lows of managing her daughter’s allergies and what has worked for her family. Links Mentioned in the Episode: Drink Recipe: Moscow Mule, Mocktail Series Top 8 Allergens: milk eggs peanuts soy wheat tree nuts (such as walnuts and cashews) fish shellfish (such as shrimp) Resources for Parents: FARE: Food Allergy Research and Education Allergic Living Magazine Diagnosing Food Allergies Great recipe books for cooking without allergens Fearless Food: Allergy-Free Recipes for Kids Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame Interview with our daycare director discussion accommodating allergies in a shared care environment Food allergy tag for school bags Episode 1 of the Crunchy Cocktail Hour: No One Will Eat With Us – all about how we deal with eating out with serious restrictions. FREE Printable Allergy Cards

Unless you're a professional chef, you could probably use a tip or two in the kitchen.  Listen in and see if you can pick up any tips and tricks to make your meal prep faster and/or easier.  Leave with some yummy ethnic recipes as well. We know you are super busy, but if you can please take a minute to leave us a rating and review, we will be so grateful.  It helps us grow and helps us know how to help more mothers out there.  Not to mention, the good reviews are really encouraging :) Please visit us at our blog at http://www.everythingsahm.net/.  You can connect with us on social media through there.

Betsy Thurston MPH RD talks about the art form of weight loss, with a step by step example of how to apply intuitive eating practices practically.  In the last section of the podcast specific ideas are covered regarding cooking and easy, last minute meal ideas.

The post Winter Squash – Easy Cooking Idea appeared first on Bare Naked Health Podcast.

ISI Cooking Noi non ci invitiamo l'un l'altro per mangiare e bere, ma per mangiare e bere INSIEME

At the top of the show host Cyrus Webb welcomes photojournalist Joseph Rogers to Conversations LIVE to discuss how he uses photos to tell a story. At 25 min. past the hour Conversations' resident chef Bruce Tretters delivers this week's Quick and Easy Cooking tips. Finally at 30 min, past the hour author Garry Jones talks with Webb about how he has been using his life story to help others.

Host Cyrus Webb welcomes author and blogger Lena Sledge to Conversations  LIVE to discuss her love affair with words, what motivates her and led her to write IF I HAD MY WAY. Then at 25 min. past the hour Conversations' Resident Chef Bruce Tretter delivers the "Quick and Easy Cooking" tip of the day.

At the top of the hour host Cyrus Webb welcomes author Traey Syphax to Conversations LIVE, discussing his book FROM THE BLOCK TO THE BOARDROOM. At 25 min. past the hour, Conversations' resident chef Bruce Tretter provides the Quick and Easy Cooking of the day. Finally at 30 min. past the hour, Webb talks with recording artist and pastor Doug Briney about his music journey and introduces new music. 

At the top of the show host Cyrus Webb welcomes author Mikki Zimmerman back to Conversations LIVE to discuss the discussions her book CAN I GET A WITNESS has caused and what she hopes new readers will take from it. At 25 min. past the hour, Conversations' resident chef Bruce Tretter delivers the Quick and Easy Cooking tip of the day. 

At the top of the show host Cyrus Webb welcomes author Gary Goldstein to Conversations LIVE to discuss his journey in life and his book JEW IN JAIL. Then at 20 min. past the hour, resident chef Bruce Tretter hosts this week's edition of QUICK AND EASY COOKING.

At the top of the show host Cyrus Webb welcomes author Robin Perini to Conversations LIVE. Then at 15 min. past the hour, Webb talks with Tracey Lewis about her journey in life and how she is now helping others. Resident chef Bruce Tretter rounds off the show at 45 min. past the hour with his "Quick and Easy Cooking" tips.

At the top of the hour host Cyrus Webb welcomes author Joe Petterle to Conversations LIVE. Then at 15 min. past the hour, Webb talks with author Angela Hart. Finally at 30 min. past the hour host Cyrus Webb talks with Allison Volk. At the end of the show resident chef Bruce Tretter presents "Quick and Easy Cooking".

At the top of the hour, Cyrus Webb talks with author Dorothy Morris about her book FATAL REBOUNDS. Then at 30min. past the hour, Webb welcomes back author Jonathan Spikes to discuss what led to the writing of the book I KNOW WHAT I AM AND I AM NOT WHAT YOU CALL ME. Then at 45 min. past the hour, Webb introduces "Quick and Easy Cooking" with Bruce Tretter.

Cyrus Webb presents "Quick and Easy Cooking with Bruce Tretter" followed at 45 min. past the hour by "Prescription For Life" with Michele Howe on Conversations LIVE.

Cyrus Webb welcomes authors George Kirkham and Leonard Territo to Conversations LIVE! RAdio. The pair talks about how they used true events in their novel IVORY TOWER COP. At 30 minutes past the hour, Webb will introduce this week's edition of "Quick and Easy Cooking" with Chef Bruce Tretter and afterwards Bruce will share some special tips to make this year's Thanksgiving special while answering YOUR QUESTIONS during a special 1/2 segment!

Cyrus Webb of Conversations LIVE! Radio welcomes Candace Edwards who was able to use the networking of her book club to pass on information about a new business opportunity. After the show Candace Edwards can be reached at (310) 579-5437 or candaceedwards@pacbell.net It's also NEW MUSIC MONDAY! Look for new songs that you should be adding to your playlist. Also join us for "Quick and Easy Cooking" with Bruce Tretter at 20 minutes past the hour.

What made author Christopher Herz decide to publish and promote his book primarily alone? He discusses this and more with Cyrus Webb of Conversations LIVE! Radio in his first interview on the program. At 7:45p.m. CST (8:45p.m. EST/5:45p.m. PT) join Webb for "Quick and Easy Cooking with Bruce Tretter."

Cyrus Webb of Conversations LIVE! Radio welcomes author Collin Earl of the House of Grey to talk about writing and the power of podcasting. At 7:45p.m. CST (8:45p.m. EST/5:45p.m. PT) join Webb for "Quick and Easy Cooking with Bruce Tretter.

Author Patricia Thomas makes her first appearance on Conversations LIVE! Radio to talk with Cyrus Webb about her life, her book GOD REVEALS A MYSTERY and what she hopes others get from it. At 7:45p.m. CST (8:45p.m. EST) we will have our weekly segment "Quick and Easy Cooking with Bruce Tretter."

Cyrus Webb of Conversations LIVE! Radio welcomes author Anthony Pedriana whose book 'Leaving Johnny Behind: Overcoming Barriers to Literacy and Reclaiming At-Risk Readers' tackles the importance of reading. At 7:45p.m. CST (8:45p.m. EST) we will debut our new segment "Quick and Easy Cooking with Bruce Tretter. After tonight this segment will air every Monday @ 45 minutes after the hour during the evening broadcast.