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the most coveted holiday recipes from my organic grab & go shop

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the most coveted holiday recipes from my organic grab & go shop

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family meals

Weeknight Dinner Inspiration

September 6, 2023

Here is some weeknight meal inspiration for my little family and our toddler- we all get stuck in a cooking rut sometimes!

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I eat what I want👏🏻 Staying fueled all day with pl I eat what I want👏🏻 Staying fueled all day with plenty of energy. You can have your cake and eat it too, just after protein & veggies to help with blood sugar spikes 😜
Motherhood, but make it Easter magic🌸🐣🌼 Motherhood, but make it Easter magic🌸🐣🌼
Quit adding dairy to your scrambled eggs if you wa Quit adding dairy to your scrambled eggs if you want them airy. A splash of water creates steam for fluffier eggs, dairy tastes great but weighs them down. Cooking white rice with a 2:1 ratio creates wet rice- use 1.5:1 ratio instead. Baked goods *always need salt*. It brings out the flavors in things. If you cook chicken to 165 degrees, you will have dry chicken. Pull it at 150ish degrees and it will continue to cook as it rests. (Breasts/cutlets) If you are garnishing a dish with an herb, make sure that herb is in the dish too. Don’t overcrowd your pan. Crowding = steaming, not searing. Give food space to brown. Yellow onions > white onions for cooking. Each type of onion shines with different usages. Let your steak come to room temp before cooking. Cold meat seizes up in the pan and cooks unevenly. The seasoning will also permeate better too. If you are a baker and not rotating your pan midway through cooking, your baked goods won’t likely cook uniformly. Stop using out of season produce- in season tastes so much better and costs less🤩 Who’s loving these chef tips????🥣
Quit adding dairy to your scrambled eggs if you wa Quit adding dairy to your scrambled eggs if you want them airy. A splash of water creates steam for fluffier eggs, dairy tastes great but weighs them down. Cooking white rice with a 2:1 ratio creates wet rice- use 1.5:1 ratio instead. Baked goods *always need salt*. It brings out the flavors in things. If you cook chicken to 165 degrees, you will have dry chicken. Pull it at 150ish degrees and it will continue to cook as it rests. (Breasts/cutlets) If you are garnishing a dish with an herb, make sure that herb is in the dish too. Don’t overcrowd your pan. Crowding = steaming, not searing. Give food space to brown. Yellow onions > white onions for cooking. Each type of onion shines with different usages. Let your steak come to room temp before cooking. Cold meat seizes up in the pan and cooks unevenly. The seasoning will also permeate better too. If you are a baker and not rotating your pan midway through cooking, your baked goods won’t likely cook uniformly. Stop using out of season produce- in season tastes so much better and costs less🤩 Who’s loving these chef tips????🥣
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I love telling a story through my food and representing other cultures, layering color and texture as well as nourishing my body in the process.

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