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“me”

Hey! I am Lisa.  Like all moms, I am in a constant state of trying to keep all the balls in the air without letting anything of importance come crashing down.  While in many ways women have it so much easier than our mothers, in other ways are lives are so much crazier, busier and more stressful. Our kids are in activities multiple days a week, and the activities are all over town, not just at their school. We have stressful jobs but still are carrying more than half of the load at home. We are taking care of aging parents while we are still raising our own children.   We put out the hottest fires first, which generally means we do not take care of ourselves, we skip the gym, we buy convenience foods, etc. 

I did not really start cooking until after college when I first moved out of the house.  Through my twenties I found a love of cooking not only for myself but for others. I loved having friends over for dinner parties.  I still love having people over for dinner but my meals have become so much more sophisticated than those early dinner parties. Through the years I have become quite the foodie and love playing with new flavors and food combinations. 

After the birth of my first child, I started my journey with “clean eating”.   However, my journey has been slow. Over the past ten years, I have been balancing my legal career, two kids, a husband who owns his own business, moving my family to a new state, and a host of other stressors. Early on I made small changes. But I never felt like I had the time to meal prep or the time to cook after a long day of work.  Most days my mantra was “Just keep swimming, just keep swimming.” 

  Today,  my family eats “cleanish,” which means we eat clean for most of our meals but we also incorporate some “worth it” foods into our lives.  That doesn’t mean I am always in the kitchen. I have learned to streamline my food shopping and cooking so that I am not constantly at the grocery store or in the kitchen. 

Welcome to my page where I will share with you my love of cooking with my pursuit to eat cleanish.

Lisa

"deconstructed meal prep"

"deconstructed meal prep"

When most people think of meal prep they think of this:

 
meal prep.jpg
 

Well that is fine if you don’t mind eating the same thing everyday and don’t have anyone else to feed.  But for the rest of us: we don’t have three hours to spend in the kitchen, we have kids and spouses to feed, and/or we don’t want to eat the same exact thing everyday. 

So what is “deconstructed” meal prep? I make or prep a number of items that can be easily used in any meal or snack. So I don’t necessarily make a full meal in my meal prep.

My general goal is to make 2 proteins, 2 veggies, 1 starch and 1 sauce or topping on Sunday. My cooking is generally done in batches when I am already in the kitchen cooking breakfast, lunch or dinner or if the kids are busy playing I will sneak in some chopping or prepping. 

The following are a list of some of my common meal prep items.

Proteins: Easy protein is critical to meal prep. I like to prep one protein that can be used for breakfast and another that can be used for lunches and at least one or two dinners.  Shredded chicken, shredded pork and meatballs are great proteins that can be meal prepped in a fairly "generic fashion" but served in very different flavorful ways.  For example, I may crisp up the pork to make pork tacos one night but the next night may be bbq pork sandwiches or bbq stuffed sweet potatoes. Protein meal prep staples: hard boiled eggs, shredded chicken, shredded pork, chicken tenderloins, meatballs and egg muffins.

Veggies: I prep vegetables in two ways: (1) wash and cut for quick and easy use and (2) roast or grill for the week. The key to prepping vegetables is selecting those that can hold up to being cut a few days in advance of their use or those that can hold up in the refrigerator after being cooked. My favorites: brussel sprouts, carrots, peppers and onions, broccoli and cauliflower. 

Starches: Rice and potatoes both can take a while to cook but both also hold up really well as meal prep staples.  A rotation of brown rice, potato wedges, baked sweet potatoes or cubed sweet potatoes, and quinoa in your weekly meal prep will help keep things interesting. Don't forget to change up the cooking method especially for your potatoes. 

Sauces or Toppings: Making a sauce or some sort of topping can really take a meal up a notch. Pickled onions can be added to any meal and can almost always be found in my fridge.  I then rotate through other sauces and toppings: pickled purple cabbage, homemade paleo mayo, pico de Gallo, pesto, caramelized onions and homemade caesar dressing. 

The rules of meal prep are there are no rules. 

Find what works for you.

“travel food”

“travel food”

"breakfast sausage"

"breakfast sausage"