Prep This Don’t Prep That!

Today it’s time to chat meal prep. Especially because of the New Year, every time hop on Instagram, I see post after post of containers filled with healthy food for the week – cue instant overwhelm! I  And while I don’t technically meal prep all of my meals in advance (I rarely have 2-3 hours free on a Sunday to spend in the kitchen nor do I want to put all of my meals in plastic containers to reheat) I do like to prep elements of my meals to speed up the process on those busy weeknights! I call it lazy meal prep. I avoid the overwhelm of doing it all at once but when it is time to get dinner on the table my cooking becomes a whole lot simpler!
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Setting Up Your A Healthy Passion Meal Planning Account

If you want to get on track with your health cooking from scratch and planning ahead is KEY ! That’s why I created A Healthy Passion, to simplify the process of BOTH planning and cooking so you can reach your goals + have more time to spend on the things you love.

A Healthy Passion software can do SO much but here’s a little tutorial to walk you through some of my favorite features. And if you want more info on setting up My Fitness Pal and tracking macros I did a whole post on that topic. 

So let’s dive right in!

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How to Track Macros with A Healthy Passion

Creating a new habit can be overwhelming if it’s not done in the right way so my goal here is to feed you baby steps so you’ll fully implement each step and create the foundation for a long-term healthy lifestyle! 

So first, let’s dive into Macros and why A Healthy Passion provides macronutrient info for each recipe and integrates the recipes with My Fitness Pal to make life a little simpler for those of you counting macros (or those of you who want to get started).  Continue reading “How to Track Macros with A Healthy Passion”

Cooking Technique: Thinly Sliced Garlic

Tools Required:
Sharp Knife – Global is my favorite brand.

Wood Cutting Board – I buy these bamboo boards at IKEA!

My Thought Process:

The initial reason I started thinly slicing rather than mincing my garlic was simply because it was less work. However, aside from any culinary corners I was cutting, I soon discovered that it added WAY more garlic flavor to nearly every dish!

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Cooking Technique: Vinaigrettes

Tools Required:

Glass Bowl – I love a good set of nesting bowls for meal prep. I also own over 20 of these glass bowls from IKEA which work perfectly for prep and serving!

Whisk – I own quite a lot of whisks and most of them are pretty inexpensive but I do recommend one good stainless steel whisk for making vinaigrettes, whipped cream or sauces!

My Thought Process:

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Cooking Technique – Making Your Greens Taste Amazing

Tools Required: 

Chef’s Knife – A good knife is an essential tool for success in the kitchen. Contrary to what many believe, you really only need one or two good knives to get the job done. I am a strong believer in finding a knife that feels good to you so I suggest hitting up your local Williams Sonoma and asking to hold a few until you find your perfect fit. I use Global knives. They’re Japanese-made, sleek, sharp and lightweight. In other words, perfect for my dainty hands! But remember that knives like these must be hand washed!

Wooden Cutting Board – I buy these bamboo boards at IKEA! They give me a lot of prep space and the wood is much better for my knife than a plastic board. Hand wash with dish soap and hot water and dry really well.

Skillet – Heavy-bottomed, nonstick, oven-safe skillets are crucial in my kitchen. I won’t deny that All-Clad are incredible pans but for everyday affordable cookware, Calphalon makes some amazing products. I own a couple of the 10-inch and 12-inch pans and they’re just perfect! Just be sure when you’re buying skillets to look for ones without a plastic handle so that they can go into the oven. And, like your knives, keep these babies out of the dishwasher and hand wash only!

My Thought Process: 

So, here’s the deal. I haven’t always been a leafy greens lover. In fact, I still remember the first time I cooked kale. I had picked up a bunch at the farmers’ market and got home and Googled kale recipes. I had no idea what to do with it but after some research, I headed to the kitchen with the “perfect recipe.” And even though I followed the recipe to the letter, the result was mushy and bitter and tasted, well, gross. And I know I am not the only one who’s had this experience.

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