Everything I’m Restocking This Weekend
to make next week a breeze 💪
Like I said on Wednesday, eating well is easy when you find pockets of time to plan and prep what you can. You don’t need to cook all your meals for the week in one afternoon—but you can do a few things now to make next week’s meals easy and nourishing.
Now is a great time to refresh you all on my food philosophy: If you get your nourishment from mealtime, you can absolutely indulge in dessert every day. I know it’s the beginning of the year and resolutions are in full force, but once you learn how to cook delicious, nourishing meals packed with veggies and enjoy dessert, you’ll never go back. These recipes make it easy!
To make many of today’s recipes, you need a great blender. This one is a powerhouse in my kitchen; I use it at least once a day (and have for many years—it’s a great investment).
I always get so many comments about my vanilla paste!
If organizing is your plan for January, I love these OXO containers for my pantry.
I just made a big batch to restock. Use it to make dark chocolate bark or cookie dough bars. I’ve also been told it’s good in coffee.
Great for dressing salads, but I love dipping carrots in it more.
The best go-to salad dressing to keep on hand. It tastes good with everything. (Don’t miss the three salads I shared on Wednesday to use it up.)
Take advantage of a weekend at home and make a pot of homemade chicken stock (and enjoy chicken soup chicken salad). Freeze it and use it to make soup throughout the week.
Make a big batch of juice to keep colds away, then bake a cake with the pulp. You can also throw in a beet for color.
