Podcasts about from freezer

Real food meets reality. In this episode, Rachel Tiemeyer shares how her journey from a desperate mom navigating nutritional changes for her son's diagnosis with Crohn's Disease morphed into authoring two cookbooks, From Freezer to Table (2017), and From Freezer to Home (2020), and creating the wildly popular site, Thriving Home, along with her friend and colleague, Polly Conner. We discuss her healthy fast and fresh meal ideas for busy families, along with her latest project, 1 Hour Freezer Prep, where she equips moms to make 6 family meals in just 1 hour. We also dive into women in business, the scarcity mindset, and Rachel's own journey through binge eating and body image issues.

Need some summer meal inspiration? Is your favorite summer meal delivered by DoorDash? No matter what your situation is, ya gotta eat. This particular episode is like an audio version of a Pinterest scroll but with friends and lots of laughter. The Strugg community shares so many creative ways to feed your people this summer you're going to want to listen to this before your next grocery trip. WHAT WE CHAT ABOUT: Suggested follow for simple food ideas @kids.eat.in.color Cook books: From Freezer to Table, Sandra Lee Semi-Homemade, Jamie Oliver 5 Ingredients Solving Dinnertime Drama with Polly Conner Family style meal ideas Buffet style meal ideas One pot/one pan meal ideas Pre-made meal ideas Santa Fe Chicken + Change Your Life Chicken NoseFreida & the Windi Gas Reliever Propagation Decor New plan! Look for the Big Sister Question of the Week in the FB Group KS: Construction in the home, traveling eye fungus (psoriasis), nurturing sick kids GL: The blessing that other adults can be for your kids, blessings at Kate & Rebecca's homes *Disclaimer: As an Amazon Associate I earn from qualifying purchases.  CONNECT WITH REBECCA: website | instagram | patreon CONNECT WITH KATE: instagram | website | patreon CONNECT WITH EMILY: website | instagram | facebook | patreon EPISODE SPONSORS: Prose: Use this link for a free in-dept hair consultation + 15% off your first order Olive and June: Code MSW for 20% off your first mani system KiwiCo: Code MSW gets your first month FREE on select crates Puridy Debt Solutions: Use this link to take back your financial freedom SHARE THE STRUGGLE! If you've been encouraged, share this episode with a friend.  The struggle is real.  We might as well do this together! Do you love Mom Struggling Well? Please leave a review here! LINKS MENTIONED ON THE SHOW: Patreon | Amazon *Disclaimer: As an Amazon Associate I earn from qualifying purchases. 

Another week and more Monday good news in regard to Vaccines. This will be a topic of great interest and will feature in all media for the good and possible not so positive reasons. Now it looks as if there will be a number of Vaccine options available and to meet various challenges - general handling capabilities will be influenced by the vaccine requirements. This means that the eyes of the world will be upon our coordinated efforts and collaboration. This really is the time to show our united strength. Media focus will be immense, and we cannot afford to allow any failings. From Freezer to Arm we need to be at our best. Zero spoilage. Security will be a focus as will detecting fake equipment and even vaccines. Pfizer files for emergency FDA approval and once given could be distributed to every US state 24 hours later - tough target set as with UK and all inoculations done by April for all adults. The light is most definitely starting to shine brighter in what has been a very dark tunnel. • Press / media event in Brussels - Swissport at its Brussels Pharma Centre along with Brussels Airport and Air Cargo Belgium as well as specialist handler Hazgo showing how vaccines will be handled and protected within the cool-chain. • Menzies handling of Russian Vaccine in BUD. • TK Cargo carrying Chinese Vaccine to Brazil Alaska Air Cargo in partnership with HAECO cabin solutions have got FAA approval to load special containers on pax seats for essential goods like mail, medical equipment, e-com. Who knows, maybe there will be joint - people and containers on the same flights in the future to optimise revenues until confidence returns. IAG benefits from more realistic pricing of Air Europa United covid-safe trial is great news - NY Newark to London Heathrow - free rapid results testing SkylightcAIR - update Boeing 737 MAX cleared to fly again New digital event on pharma has started and will be released in early December. A little banter about media and the current series of the Crown.

We just had an early cold snap in Kansas and it got me in the mood to organize. (This is a very rare occurrence and I try to capitalize on the moment.) As we transition from summer to fall it is a good time to tidy a few things in our meal plans and kitchen.   Take a look at your pantry and freezer. Are there items you purchased and then found out you don’t like them? Donate, share or toss those items. Every time you see them, they nag you and occupy brain space. Now is the time to get them out of your home. You can donate them or share with a friend. It is even okay to toss them.   Is there food you need to eat up before the weather changes for good? As we transition to fall, it is a good idea to think about “summer” foods and “fall” foods. Our family moves from grilling to meals in the oven or slow cooker. I have been known to grill in December but if you have summer foods, now is the time to eat them.   Pull out you Master Meal Planning Sheet. If you don’t have one, get your free copy here. Add any new recipes that worked well this summer and look at the recipes you haven’t made in a while. You may even want to break out a cookbook or two and talk with your family about things they want to try this fall. My sister in law did this last year with my cookbook. She went recipe by recipe and asked her kids which ones they were willing to try. Winner! Winner! Chicken Dinner and From Freezer to Cooker both have lots of great ideas for family meals too. Join me for a free live Fall Meal Plan training. It will be on Friday, September 18 at 10:00 AM Central in the Feed Your Family Tonight Facebook group. You can get the free printable worksheet packet here. You can also upgrade to a VIP pass. VIP participants will be live with me on the call and then will have additional time for Q&A. We will share ideas and get started on our Fall Meal Plan. You can find full show notes here.

Today I'm talking with Polly Conner, who is half of the team of wizards over at Thriving Home. Polly and Rachel have a new cookbook out, From Freezer to Cooker, and today Polly is on the show to help us feed our people and the people our people bring home. Polly kicks us off with a hilarious recipe fail, then she gives us a ton of ideas to help us lighten up about hospitality. We chat about her go-to things for feeding big groups of teens and tweens, what she buys in bulk, how freezing meals has revolutionized how she preps for dinner, and how she uses her Instant Pot for hands-free meals. After talking with Polly, I have so many new ideas for meal planning and prepping, and I'll have links to everything she shares in the show notes, so grab a snack, kick back, listen in, and lighten up. Links from the show: Polly made us a Lighten Up page with all the recipes and ideas from the show! From Freezer to Table From Freezer to Cooker Polly's website, Thriving Home Find Polly on Instagram

Sure, we might say that we want to find satisfaction in Christ, but what does that really look like? In this episode, Polly Conner shares some really practical insights into how WE CAN TAKE THE NEXT SMALL STEP towards finding true joy in Jesus. Here are some of the things we discuss:>>> The difference between our "thinking brain" and our "feeling brain". >>> The importance of talking to ourselves versus listening to ourselves.>>> Her own tendency to believe lies about what will make her happy.>>> How following Jesus looks different in our different seasons of life. >>> Our need to pursue the things that stir our affections for Jesus.>>> Possible "next steps" to growing closer to God.Hope you're encouraged by our conversation. It was a great encouragement to me!MORE ABOUT POLLY:Polly Conner is the Co-founder of Thriving Home, a company committed to helping women thrive at home. Check out this link for a special Thriving Home page just for Dwell listeners. You'll find fun recommendations, cooking freebies and a link to their newly released cookbook, From Freezer to Cooker. Support the show (https://dwelldifferently.com/products/new-dwell-monthly-membership)

In this episode we continue our conversation with Polly Conner, a mom, a writer, Co-founder of Thriving Home, and a pastor's wife. It is just such a good episode! I learned so much that I just can't help but say... "PREACH ON, Preacher's Wife!"She really dives into this this idea of satisfaction, talking about what it means and how it should look (not just like warm fuzzies). She talks about the deeper peace that comes from finding our contentment in Jesus instead of in our circumstances, and how we're all tempted to try to find our happiness in people or things that can never truly satisfy us. We talk about how we tend to think, "If I could just get this next thing, or make it through this hard season, then I will be happy." But, the truth is, we can be content right now if we are seeking it in the right place. I hope you give it a listen. It's such a practical and insightful conversation.FIND OUT MORE ABOUT POLLY by going to the Thriving Home Website. Or follow @thrivinghome & @pollyconner on FB and Insta. She and Co-founder, Rachel Tiemeyer, have recently published another fantastic cookbook called From Freezer to Cooker. Support the show (https://dwelldifferently.com/products/new-dwell-monthly-membership)

Hey Mamas and welcome to this very special episode of the Mama Needs Podcast! I am interviewing Rachel Tiemeyer who is one of the creators and editors of ThrivingHome.org, a down-to-earth lifestyle blog that she and her friend, Polly Conner, began in 2012 as a way to encourage and equip moms in the day-to-day challenges that come with raising a family. Thriving Home has risen to the top as a leader 
in the online freezer cooking space, and these time-strapped moms of three (each!) jokingly refer to themselves as “freezer meal evangelists.” They are the authors 
of two cookbooks, From Freezer to Table (2017) and From Freezer to Cooker (January 2020), and live with their families in Columbia, Missouri. I've been following their blog for years and actually was a part of a recipe testing team they created to test the recipes in their cookbook that just released this week called From Freezer to Cooker! I can't recommend their cookbooks enough! I loved chatting with Rachel about meal plan tips, her motherhood story, self-care and so much more! Enjoy my conversation with Rachel. Find Rachel and Polly: Website: https://thrivinghomeblog.com/ Facebook: https://www.facebook.com/thrivinghomeblog/ Instagram: https://www.instagram.com/thrivinghome/ Pinterest: https://www.pinterest.com/polly827401/ YouTube: https://www.youtube.com/channel/UC5oVQyW5dhinhStpTsFMy6A

It was joy to talk with Rachel Tiemeyer of Thriving Home. Rachel and her friend and business partner, Polly, have a new cookbook. From Freezer to Cooker is a very unique cookbook full of recipes that can be made in the slow cooker or the instant pot with freezing directions for each recipe. We take a deep dive into instant pots, slow cooker safety and how to make delicious food. Freezer cooking can be a great way to have backup meals or quick dinners for your busy family. Using a few of their techniques can really improve the quality of your finished product. Rachel has a free download for our listeners including her Instant Pot Cooking Times Chart. It is a great resource for beginner and experienced Instant Pot users so be sure to get your free copy here. For other links in this episode click here. 

We are celebrating the frigid month of January with a show about freezer cooking. Today’s show just might inspire you to get going with that new Instant Pot you received for Christmas. We are covering the process of preparing those time-saving freezer meals and using the latest kitchen appliances to put nutritious meals on the table for your busy family. Rachel Tiemeyer is the author of the new cookbook, From Freezer to Cooker: Delicious Whole Food Meals for the Slow Cooker, Pressure Cooker, and Instant Pot. The recipes are easy, delicious, family-pleasing, and nourishing. We’ll dig into Rachel’s new recipe for the humble home cook’s Beef Bourguignon, which can be made in a slow cooker or instant pot. We’ll talk about another recipe that I contributed to Rachel’s cookbook for Barley and Chickpea Soup, which is a vegetarian soup made in the slow cooker or Instant Pot. It’s chock-full of good nutrition and fiber. Rachel is co-founder with Polly Conner of Thriving Home, a down-to-earth lifestyle blog that they began in 2012 as a way to encourage and equip moms at home. Check out their blog for lots of great recipes. Their website is one of the top sites for freezer cooking in the online space. You might remember Rachel from Episode 11 when she visited with us to talk about one of her favorite topics, freezer meals. Let’s jump into more deliciousness with Rachel!   Show Highlights:   Getting to know Rachel, a busy mom of three who lives in Columbia, MO, and is known as a “Freezer Cooking Evangelist” Why freezing prepared meals does not deplete nutrients Rachel’s first book, From Freezer to Table, published in 2017; it covers how to prep, package, store, and thaw freezer meals How her new book came from the needs of busy families to get healthy meals on the table by using a slow cooker and Instant Pot How every recipe in Rachel’s new book can be prepared in either the slow cooker or Instant Pot---and can be used as a freezer meal! Why you don’t want to fully cook a freezer meal before freezing Rachel’s Beef Bourguignon: A flavorful concoction of stew meat or chuck roast, bacon, aromatics, flour, red wine, chicken broth, tomato paste, soy sauce, thyme, bay leaf, carrots, mushrooms, and potatoes Rachel’s specifics in using a pressure cooker or Instant Pot for freezer meals Safe ways to thaw freezer meals: in the refrigerator, in a cold water bath, or in the microwave Why the Instant Pot keeps food juicier than a slow cooker Why chicken is usually overcooked in the slow cooker Rachel’s rules for knowing your slow cooker Some favorites from the cookbook at the Tiemeyer house: Jack’s Chicken and Dumpling Stew and French Dip Grilled Cheese Sandwiches Breakfasts and desserts, like steel cut oats, egg casseroles, and french toast casseroles How to use “Pot in pot” cooking Liz’s Barley and Chickpea Soup A favorite vegetarian recipe in the book: Pumpkin Chili A random question from the Mason jar about Rachel’s favorite food   Resources:   Giveaway: One lucky U.S. listener or reader can enter for a chance to win a copy of From Freezer to Cooker: Delicious Whole-Foods Meals for the Slow Cooker, Pressure cooker, and Instant Pot by Polly Conner & Rachel Tiemeyer. Post a comment in the comments section at the end of this post and tell me about your favorite slow cooker or Instant Pot recipe. Or if you're a freezer diva, tell me what you like to cook from your freezer! Giveaway ends on January 29th.   Special FREEBIE page for LHT listeners: ThrivingHome.org/lizshealthytable  Top 10 EASY Freezer Meals – This collection of favorites will get you started right away on stocking your freezer. Instant Pot Cooking Times Chart – We spent years testing these cooking times (for fresh and frozen meals)! Weekly Menu Planner – A simple printable to help you plan each week. Freezer Smoothie Pack Bundle – Stock your freezer with delicious and healthy smoothies.     Check out my "Reduce Your Kitchen Carbon Footprint" blog series. In January, we're tackling COMPOSTING:  https://www.lizshealthytable.com/2020/01/06/reduce-your-kitchen-carbon-footprint-compost-food-scraps-and-kitchen-waste/   Episode 11 featured Rachel's first cookbook, From Freezer to Table: https://www.lizshealthytable.com/2017/09/19/freezer-cooking-with-rachel-tiemeyer/   Website: ThrivingHome.org    Facebook: https://www.facebook.com/thrivinghomeblog/   Instagram: https://www.instagram.com/thrivinghome/

Do you feel like your constantly trying to keep all the plates spinning??? And, just getting dinner on those plates feels like a really tall order?Well, in this episode you're going to hear from Polly Conner. She and her friend, Rachel Tiemeyer, founded Thriving Home, a company dedicated to encouraging and equipping women to thrive. In this episode, she shares about all the different plates she has spinning, from mom, to pastor's wife to business owner, to blogger... This girl has a lot going on. But, you'll discover from this conversation and the ones that follow, that she is dedicated to finding her ultimate grounding and satisfaction in Jesus. In this episode, we just dip our toes in the water of this month's Dwell verse: Satisfy us in the morning with your unfailing love, that we may sing for joy and be glad all our days (Ps. 90:14). But, you will want to keep listening in the coming two episodes as we really dive in to the satisfaction only God can give us and practical ways to go deep. Check out this link for a special Thriving Home page just for Dwell listeners. You'll find fun recommendations, cooking freebies and a link to their newly released cookbook, From Freezer to Cooker. Support the show (https://dwelldifferently.com/products/new-dwell-monthly-membership)

We are celebrating the frigid month of January with a show about freezer cooking. Today’s show just might inspire you to get going with that new Instant Pot you received for Christmas. We are covering the process of preparing those time-saving freezer meals and using the latest kitchen appliances to put nutritious meals on the table for your busy family. Rachel Tiemeyer is the author of the new cookbook, From Freezer to Cooker: Delicious Whole Food Meals for the Slow Cooker, Pressure Cooker, and Instant Pot. The recipes are easy, delicious, family-pleasing, and nourishing. We’ll dig into Rachel’s new recipe for the humble home cook’s Beef Bourguignon, which can be made in a slow cooker or instant pot. We’ll talk about another recipe that I contributed to Rachel’s cookbook for Barley and Chickpea Soup, which is a vegetarian soup made in the slow cooker or Instant Pot. It’s chock-full of good nutrition and fiber. Rachel is co-founder with Polly Conner of Thriving Home, a down-to-earth lifestyle blog that they began in 2012 as a way to encourage and equip moms at home. Check out their blog for lots of great recipes. Their website is one of the top sites for freezer cooking in the online space. You might remember Rachel from Episode 11 when she visited with us to talk about one of her favorite topics, freezer meals. Let’s jump into more deliciousness with Rachel!   Show Highlights:   Getting to know Rachel, a busy mom of three who lives in Columbia, MO, and is known as a “Freezer Cooking Evangelist” Why freezing prepared meals does not deplete nutrients Rachel’s first book, From Freezer to Table, published in 2017; it covers how to prep, package, store, and thaw freezer meals How her new book came from the needs of busy families to get healthy meals on the table by using a slow cooker and Instant Pot How every recipe in Rachel’s new book can be prepared in either the slow cooker or Instant Pot---and can be used as a freezer meal! Why you don’t want to fully cook a freezer meal before freezing Rachel’s Beef Bourguignon: A flavorful concoction of stew meat or chuck roast, bacon, aromatics, flour, red wine, chicken broth, tomato paste, soy sauce, thyme, bay leaf, carrots, mushrooms, and potatoes Rachel’s specifics in using a pressure cooker or Instant Pot for freezer meals Safe ways to thaw freezer meals: in the refrigerator, in a cold water bath, or in the microwave Why the Instant Pot keeps food juicier than a slow cooker Why chicken is usually overcooked in the slow cooker Rachel’s rules for knowing your slow cooker Some favorites from the cookbook at the Tiemeyer house: Jack’s Chicken and Dumpling Stew and French Dip Grilled Cheese Sandwiches Breakfasts and desserts, like steel cut oats, egg casseroles, and french toast casseroles How to use “Pot in pot” cooking Liz’s Barley and Chickpea Soup A favorite vegetarian recipe in the book: Pumpkin Chili A random question from the Mason jar about Rachel’s favorite food   Resources:   Giveaway: One lucky U.S. listener or reader can enter for a chance to win a copy of From Freezer to Cooker: Delicious Whole-Foods Meals for the Slow Cooker, Pressure cooker, and Instant Pot by Polly Conner & Rachel Tiemeyer. Post a comment in the comments section at the end of this post and tell me about your favorite slow cooker or Instant Pot recipe. Or if you're a freezer diva, tell me what you like to cook from your freezer! Giveaway ends on January 29th.   Special FREEBIE page for LHT listeners: ThrivingHome.org/lizshealthytable  Top 10 EASY Freezer Meals – This collection of favorites will get you started right away on stocking your freezer. Instant Pot Cooking Times Chart – We spent years testing these cooking times (for fresh and frozen meals)! Weekly Menu Planner – A simple printable to help you plan each week. Freezer Smoothie Pack Bundle – Stock your freezer with delicious and healthy smoothies.     Check out my "Reduce Your Kitchen Carbon Footprint" blog series. In January, we're tackling COMPOSTING:  https://www.lizshealthytable.com/2020/01/06/reduce-your-kitchen-carbon-footprint-compost-food-scraps-and-kitchen-waste/   Episode 11 featured Rachel's first cookbook, From Freezer to Table: https://www.lizshealthytable.com/2017/09/19/freezer-cooking-with-rachel-tiemeyer/   Website: ThrivingHome.org    Facebook: https://www.facebook.com/thrivinghomeblog/   Instagram: https://www.instagram.com/thrivinghome/

IT’S TIME TO READ!! Today is the second episode in our Time To Read series!  Do you struggle finding time to cook and make delicious meals that your family will actually eat and enjoy. What about those nights when you know you have NOTHING prepped and you find yourself in the Chick-Fil-A drive through….again...No shame sister we have all been there! I mean to be totally honest I was just there on Saturday! BUT Polly and Rachel are here to save the day, and our budgets! So today grab a cup and sit down with Polly Conner and I as we discuss how being strategic with our time in the kitchen can actually minimize our time as we cook meals and maximize our time with our families! Polly and Rachel’s new cookbook From Freezer to cooker will teach us how to prep and freeze meals that can be prepared in our slow cookers or my very favorite appliance/ tool my Instant Pot. This new cookbook is going to be a LIFE SAVER this year! Be sure to click the link below and get it now! You better believe mine will be here tomorrow! Order From Freezer To Cooker   Connect with Polly & Rachel   Connect with your friend Jeanette Instagram // Website// Podcast

Happy New Year! It’s 2020, which I find hard to believe. It freaks me out in a way that time flies by so fast. As this year holds a big milestone birthday for me, and I mean a really BIG one, my defining word for 2020 in my personal and professional life is----celebrate. I want to celebrate so many things this year, so that’s what we are talking about in today’s show. Let’s talk about resolutions, goals, and intentions for 2020, along with a brand-new delicious recipe.   Show Highlights:   Five themes to celebrate this year: My birthday in August-- I have cool trips planned in my quest to travel more, like Prague, Budapest, Croatia, Greece, and a cruise with my husband. A healthy planet--We need to reduce food waste and make changes to the way we shop, cook, and repurpose. My action for January is composting. (Look for a new action each month!) Simple, fast, healthy dinners--This is the #1 request I receive, and I have some great shows planned. Today’s recipe is for Easy Red Lentil and Vegetable Soup, which uses split red lentils, extra virgin olive oil, diced onion, mushrooms, minced garlic, celery seed, vegetable broth, shredded carrots, bite-sized cauliflower florets, and fresh thyme. The benefits of eating for health--Everyone is on a different diet for some reason or another. We’ll talk about these diets along with prebiotics, which feed your good gut bacteria. The power of advocacy--We want kids and families to eat healthy foods and be part of a food system that nourishes and feeds us. We’ll cover tips to becoming an advocate, along with how to read the new food labels this year.   Resources:   Black Earth Compost: https://blackearthcompost.com/ Biggest Little Farm: https://www.biggestlittlefarmmovie.com/ From Freezer to Cooker: https://thrivinghomeblog.com/from-freezer-to-cooker The Best Rotisserie Chicken Cookbook: https://www.amazon.com/Best-Rotisserie-Chicken-Cookbook-Store-Bought/dp/0778806588 Regenerative Agriculture: http://www.regenerativeagriculturedefinition.com/ Kid Food by Bettina Elias Siegel: https://www.amazon.com/Kid-Food-Challenge-Children-Processed/dp/0190862122

Happy New Year! It’s 2020, which I find hard to believe. It freaks me out in a way that time flies by so fast. As this year holds a big milestone birthday for me, and I mean a really BIG one, my defining word for 2020 in my personal and professional life is----celebrate. I want to celebrate so many things this year, so that’s what we are talking about in today’s show. Let’s talk about resolutions, goals, and intentions for 2020, along with a brand-new delicious recipe.   Show Highlights:   Five themes to celebrate this year: My birthday in August-- I have cool trips planned in my quest to travel more, like Prague, Budapest, Croatia, Greece, and a cruise with my husband. A healthy planet--We need to reduce food waste and make changes to the way we shop, cook, and repurpose. My action for January is composting. (Look for a new action each month!) Simple, fast, healthy dinners--This is the #1 request I receive, and I have some great shows planned. Today’s recipe is for Easy Red Lentil and Vegetable Soup, which uses split red lentils, extra virgin olive oil, diced onion, mushrooms, minced garlic, celery seed, vegetable broth, shredded carrots, bite-sized cauliflower florets, and fresh thyme. The benefits of eating for health--Everyone is on a different diet for some reason or another. We’ll talk about these diets along with prebiotics, which feed your good gut bacteria. The power of advocacy--We want kids and families to eat healthy foods and be part of a food system that nourishes and feeds us. We’ll cover tips to becoming an advocate, along with how to read the new food labels this year.   Resources:   Black Earth Compost: https://blackearthcompost.com/ Biggest Little Farm: https://www.biggestlittlefarmmovie.com/ From Freezer to Cooker: https://thrivinghomeblog.com/from-freezer-to-cooker The Best Rotisserie Chicken Cookbook: https://www.amazon.com/Best-Rotisserie-Chicken-Cookbook-Store-Bought/dp/0778806588 Regenerative Agriculture: http://www.regenerativeagriculturedefinition.com/ Kid Food by Bettina Elias Siegel: https://www.amazon.com/Kid-Food-Challenge-Children-Processed/dp/0190862122

S1E4 Maybe you got it as a gift, maybe you bought it on a whim, but if you have an Instant Pot electric pressure cooker that is still in the box, this is the episode of Smidgen for you! (If you are an Instant Pot enthusiast, we bet you will doubly appreciate our guest and the cooking segment.)  Bruce Weinstein is the author of The Instant Pot Bible, The Great Big Pressure Cooker Book and the forthcoming (and potentially game changing) From Freezer to Instant Pot. We talk specifically about the Instant Pot brand of pressure cookers and get Bruce’s latest and greatest in what he has been preparing in his pressure cooker.  Host Anne Milneck walks Bruce through an Instant Pot disaster (now only referred to in whispers as The Barley Incident) in order to learn more about how we all can set up Instant Pot meals for success, save them (if necessary), and avoid the dreaded “Burn” message. Cooking Segment: After talking with Bruce, Anne heads to the Red Stick Spice test kitchen with store staffer Cameron where they make a big pot of Smoky Instant Pot Red Beans & Rice.     Here’s a list of the links we mentioned in the podcast: RECIPE: Anne and Cameron cook up Smoky (and vegan!) Instant Pot Red Beans & Rice. Big takeaway: read YOUR electric pressure cookers’ owners manual. Tossed yours out? Never fear, the internet is here. There are many electric pressure cookers on the market; we use the 6 and 8 quart Instant Pot brand pressure cookers. Among Bruce’s many books, he covers pressure cooking in The Instant Pot Bible, The Great Big Pressure Cooker Book and From Freezer to Instant Pot. We turn to them all regularly. We’re also in love with Bruce’s book Sheet Cakes & Slab Pies. Yum! Bruce and his partner Mark host a lively cooking podcast called Cooking with Bruce & Mark. Their blog is equally as informative. Try the Red Stick Spice Company Smoked Extra Virign Olive Oil. Get your flavor on with Red Bean Seasoning and Smoked Sweet Paprika. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. If this episode got you to pull out your own electric pressure cooker, please let us know on on Facebook, Instagram, or Twitter! We have a feeling this episode will inspire a lot of Instant Pot owners to get pressure cooking.  Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co. 

It’s not called the “witching hour” for no reason. Dinnertime comes to the Thomas house daily and with it comes crying and drama (and sometimes my kids are upset too…). I got a lot out of this chat and I hope you do as well! Polly is a wife, mother, blogger, foodie, money-saver, animal-lover, and freezer cooking evangelist. She has a heart for equipping and encouraging young moms and women to thrive in their homes. Her blogging journey began when she and Rachel Tiemeyer founded Thrivinghomeblog.com and found that blogging and writing has not only kept her mind sharp during these foggy-sleep-deprived years but has also served as a much-needed creative outlet. Polly is a go-getter, project manager, sometimes a bit too honest, hard-working mom who enjoys a challenge... and a strong mocha with extra whip on the hard days. What we chat about: the story behind Polly and Rachel’s freezer cookbook, From Freezer to Table building community while meal prepping letting go of the expectations you had for your kids and embracing who they are how nurturing her child’s ADHD has affected their relationship Links mentioned: Thriving Home From Freezer to TableLoving the Little YearsShoe DogHellbound on His TrailLibby Thriving Home recipe tester team Connect with Polly: website | instagram | facebook | pinterest Connect with Emily: website | instagram | facebook | patreon Episode Sponsors: Daily Harvest: use promo code SWP and get 3 free cups in your first box Noom: visit noom.com/SWP to start your trial today Care Of: get 20% off your first month with code SWP Blinkist: visit blinkist.com/SWP to start you free 7-day trial Support the show: Patreon | Amazon Share the Struggle! If you've been encouraged, share this episode with a friend.  The struggle is real.  We might as well do this together! Do you love the Struggle Well Project? Please leave a review here!

Binge eating and exercise became a habit for Rachel in college. Interestingly, her past never dictated an unhealthy preoccupation with food. Her upbringing didn’t point to reasons to overeat. But a slippery slope of typical college life found Rachel in a position of choosing food as a comfort. Eating enormous amounts of food in one sitting all alone, Rachel recounted that time would just stop in those moments. To counteract the eating, she exercised. The shame and secrets would become a catalyst for beating herself up. Negative self-talk became a regular part of the cycle: food restriction, exercise, calorie counting, ending a day of self-deprivation with binge eating and then shame and repentance. All these momentary efforts to control or numb negative feelings mounted on top of each other. The cycle went on for years, Rachel promised each time to make a better effort, to promise herself that she would have better control. But when it came to conquering this eating disorder, the battle could not be fought alone.  My guest today is Rachel Tiemeyer. She’s the author of a cookbook, From Freezer to Table. We talk a bit about the joys and benefits of freezer meal cooking and it was through Rachel’s various experiences that brought her to the place where she loves to share freezer recipes and encourage a family-centered meal.  Rachel was gracious to share a personal story about a struggle from her past. It was in her early 20’s that she found herself binge eating. Typical college life found Rachel in a position of choosing food as a comfort and exercising as a counterbalance to that comfort.  Ultimately Rachel was freed from the binge eating cycle through a miracle that turned her self focus into focus on others. I love her perspective on enduring struggle and was so thankful for her willingness to share a piece of her story with us!    

Figuring out what to make for dinner each week can be so stressful, especially with work, and kids, and life. That time of day can be MISERABLE, and takes everything out of you just to get food on the table. A few years ago, my friends and I actually started a monthly Freezer Meal Party, where we gather and we cook freezer meals, and then we swap them. So, we have easy meals ready to go throughout the week or month. This has been such a lifesaver for me and my friends, and honestly it’s become such a joy to just gather with them each month. Getting to talk about freezer meals, and community, and the importance of the dinner table on the podcast, well this was an episode I couldn’t wait to do!   ON THIS WEEK'S BUSINESS WITH PURPOSE PODCAST EPISODE My guest on the Business with Purpose podcast this week is Polly Conner, the co-author of The Thriving Home blog, and From Freezer to Table, the freezer meal cookbook. I have been following Polly for quite some time, and I was so excited to do this interview. We have the BEST time chatting, and clearly could be best friends in real life, and I really just loved hearing her heart behind the blog, and the cookbook, and we even talking about internet trolls. Also, be sure to head on over to my Instagram, as we’ll be giving away a copy of From Freezer to Table. We laughed, we cried, we talked about all the things, so we hope you enjoy this episode as much as we did! BALANCE Balancing motherhood, working, and taking care of the family can be exhausting at times. In this episode, Polly and I discuss what real balance looks like and how to most women, this can be an unspoken battle. Balancing the kids and cooking dinner can make 4pm-7pm the real STRUGGLE. Polly’s Freezer Meals approach allows mothers to, “free your time, be more present, and be more hands on. Be available for your people.”   FRIENDSHIPS AND THE NEED FOR COMMUNITY The need for real, honest friendships is so necessary throughout many stages of life. Being new to motherhood, and coming out of working a full-time job can leave women feeling lonely. When life gets demanding, it’s important to be intentional in creating space for community. Gathering around the table is not just important in our own families, but with friends and other loved ones who can be each other’s support system in times of need.   VULNERABILITY   Being a blogger, author, or even just person on the internet often exposes us to much criticism (we’ve all dealt with the trolls,) but also allows us to really make an impact with our words. Polly and I discuss what writing, blogging, and the community we’ve built online means to us, and how privileged we feel to have a platform to be vulnerable and real with our audience. About Polly Conner, Co-Author of From Freezer to Table: Polly is a wife and mother of three little ones. She refers to herself as a “high-tech grandma,”  because she enjoys the typical hobbies of a grandma - crafting, sewing, knitting, baking, and slipper-wearing - but have the skills of techie. As a woman constantly in a state of nesting, Polly has grown to love being at home and finding ways to be resourceful. A few years ago, Polly and her friend Rachel, came together to start a blog with the mission of helping families to thrive. Together, they recently authored From Freeze to Table as a resource for busy mothers to be efficient in their homes, community, and lives, while still valuing the importance of time at the dinner table. CONNECT WITH POLLY: Thriving Home Website Use code MollyPolly1982 for 50% off Table Talk Cards from their store From Freeze to Table Freezer Meal Cookbook https://www.facebook.com/thrivinghomeblog/ https://www.instagram.com/thrivinghome/ https://www.pinterest.com/polly827401/ Special thanks to CAUSEBOX for sponsoring this week’s Business with Purpose podcast. Use coupon code MOLLY for $15 off! Join my Purchase with Purpose Facebook group and let’s continue the conversation! https://www.facebook.com/groups/purchasewithpurpose/ Subscribe to the Business with Purpose podcast (and I’d love it if you left a review** on iTunes!) Subscribe on iTunes** Subscribe on Google Play Subscribe on Radio Public Subscribe via Podcast RSS Feed **Want to know how to leave a review of the Business with Purpose Podcast on iTunes from your iPhone or iPad? Launch Apple’s Podcast app. Tap the Search tab. Enter “Business with Purpose“ Tap the blue Search key at the bottom right. Tap the Blue album art for the podcast. Tap the Reviews tab. Tap Write a Review at the bottom. Enter your iTunes password to login. Tap the Stars to leave a rating. Enter title text and content to leave a review. Tap Send.  

This week we talk with the guru of freezer to table meals - Polly Conner. Polly will be walking us through how to easily make freezer meals ahead of time and serve them up to your table like a pro. She’ll also tell us about how to start your own “freezer clubs” where you and your neighbors can cook together to provide a week of meals for you and your families while creating community in the kitchen. Polly and her business partner Rachel have written about this great way to plan meals in their book "From Freezer to Table."  They also head up the Thriving Home Blog which has incredible resources for busy moms. This episode will revolutionize the way you look at meal prep and give you time to actually enjoy dinners with your family. ---------------------------------------------- Show Sponsor: Shipt: Grocery Delivery Today's Guests & Featured Product:Polly Conner & Rachel Tiemeyer’s ThrivingHomeBlog.com Freezer to Table: 75+ Simple, Whole Foods Recipies for Gathering, Cooking, and Sharing Cookbook  

This week I am venturing off of our Nashville series to bring you an interview with Polly Conner to discuss partnerships and how to simplify your business.     Polly has co-written a cookbook called From Freezer to Table, it’s 75 simple recipes you can make and freeze. I absolutely love this book and couldn't wait to share it with you all.    In this episode, Polly and I chat about what we can and cannot freeze, her "state of the union" meetings and why they decided not to do a book tour with this book release.    Her website Thriving home blog encourages moms to thrive in every area of home life.   Connect with Corine   Facebook // Twitter // Instagram // Pinterest    Show Notes  Facebook Group   Music is by Ben Sound Sponsor: Audible Get your free 30-day trial and download from Audible Here.