I am Kathleen Raskin, and I’d like to welcome you back to Kathey Jo’s Kitchen. If you’ve noticed your energy levels are low, or you’ve been snacking way too much in between meals, it’s probably because the fast and furious food culture that we have has dominated your wellness for many years. Take back your health.
Consider making a batch of meals that can be prepared all at once and freeze. Pop a Tupperware in the fridge the night before work. Then, grab it on your way out the door. It’ll be ready to eat in time for lunch that day. How do you get started? That’s easy, Kathey Jo’s Kitchen will give you some ideas.
How to Start
- Organize your pantry, refrigerator, and freezer to showcase the ingredients that you have. Pro tip: make a master list by hand or electronically of these items and update as you use them so that you always know what you have on hand.
- Make a list of items that you don’t have to make your meals for the week, and craft your grocery list to accommodate those options.
- Figure out the typical shelf life for items you buy, so you know what’s on the critical must-cook list, and what can wait until tomorrow.
- Make the meals! It’ll feel like an assembly line: five days’ worth of Tupperware don’t take up much space in your freezer, because you’ve already made the space for them. Supplement your meal plan with snacks like fresh fruit, peanut butter and crackers, and popcorn.
What Else Do I Need to Know?
Your fridge helps you store all your favorite condiments, meal fixings, and snacks in optimal conditions. Use it to its maximum potential. The compartments serve specific purposes, and have controllable temperature zones. The FDA has great recommendations for storing all kinds of foods. Always wash your hands before and after handling food, whether you’re cooking or putting it away. When you start to meal plan, you’ll find yourself saving money. If your kitchen is about to go under because you’re up to the ceiling in reusable food containers, it may be time to trim your stash to include the containers that you’ll be using often. Donate the ones you don’t use. This is Kathleen Raskin, hoping you’ll try my recipes and kitchen tips and let me know how it went in the comments.
