Are you confused by the multiple messages out there about what to eat, where to buy, organic or not? How about eating local? Seasonal? Sustainable?
Do you find yourself wanting to eat and do all the right things, but you are too busy and rarely do you get the opportunity to research this stuff on your own?
When it comes to food, nothing is more important than getting it right because it’s our fuel and it keeps us thriving, burning, creating and manifesting. We want the best possible fuel and at the same time we don’t want to have to pay top dollar for it either!
When you’re busy with your family or running your business, the right system and support can be imperative and you can often feel that it’s near impossible to get a home cooked meal in so you find yourself opting for take out, frozen meals or fast food. You’ll hear more about this in the Love Yourself Naked video series being unveiled this week…
Then, even worse, you feel the guilt afterward knowing that the frozen meal probably wasn’t the best route for you or your family even though you did your best with what you had at the time.
Today, I’m showing you four simple tricks to help you get some yummy food in your belly, feed your soul, trim your waist and your pocket book.
Bonus tip: these strategies will be successful for you. I’ve used them for years and I do them now while running a business, coaching practice, household, and mostly managing a family and mommy to a busy little 2 year old.
Bonus recipe: My favorite seasonal and delectable recipe is listed below for you to experiment with. You won’t be disappointed!
Trick #1: Cost. It’s basic supply and demand. When you buy in season, you’ll get the best deal because there is more of it. For example, I recently purchased an abundance of apples. I’ve pureed, I’ve pureed and frozen, I’ve cooked with some and I’ve eaten some too! This past summer, it was really easy for me to get a lot of basil from my farmer’s market so I dried some and I’ve also frozen some. Now if you were to go to your grocery store and buy apples in February you would certainly pay more. If you were to purchase basil right now or later in the winter, you are going to pay a lot more. When you purchase in season (and from the farmer, you will save money).
Trick #2: Planning For Variety. The fall has a huge selection! Squash, mushrooms, apples, garlic, grapes, figs, endive, beets, brussels sprouts, pears, swish chard, pumpkin, sweet potato, kale and more. The biggest secret is to buy from the market (or look for ‘local’ signs at the grocery). Plan to buy in season and then plan all your meals around these items. Note there is a 1 year learning curve. Yes, you’ll need to learn to use figs (they are great with goat cheese and honey) or what to do with pumpkins (try my pumpkin pie smoothie that I posted recently). I guess it’s a sacrafice you’ll have to make this year… to learn something new and expand your horizons. Your taste buds will thank you and your waistline too.
Trick #3 Get creative. We all want to say we don’t have time or the money and that can be the truth on occasion. Let’s be honest though, shall we…? It’s all about making it a priority and if something is a big enough priority to you, you find a way to make it happen. Eat for pleasure, enjoy the food buying process more and pay attention to where it came from. This will make all the difference in your journey when preparing it. it makes the preparation fun versus a chore and this is coming from someone who despised cooking for most of her life.
Trick #4: Set up a system. Creating a system that works is at the heart of the Love Yourself Naked Program and my clients love this part. We can’t always get in-season food all year long from our farmers based on limited growing seasons, but you can look for in-season food at your grocery. Also, pick a day to shop and a day to prepare. This is huge. I like to take one day a week and cut up veggies so then when I need to prepare something fast 2 days later, I can do it without worry. I like to make enough oatmeal to last me for 2-3 days (you can freeze some too).
Michigan Apple and Butternut Squash Soup
(compliments of the Michigan Apple Committee)
3 cups Michigan Apple, cored and chopped (or your favorite, local variety)
3 cups butternut squash, peeled and cubed
1 cup sweet onion, peeled and roughly diced
2 tbsp butter (I used raw butter or you could sub in 1 tbsp of coconut oil)
1 tbsp grated ginger
1/8 tsp freshly grated nutmeg
1 1/2 cups Michigan Apple cider (or your local favorite)
3 to 4 cups of liquid (equal parts chicken stock and water or just water depending on thickness of soup desired)
salt and pepper to season and taste
In a large soup pot, add butter, squash, apples and onion and saute for 5 to 7 minutes to soften onion. Add 1 cup of water to help steam squash. Cover pot and simmer for 30 minutes, until squash is soft.
Blend mixture with a hand immersion blender or in a stand-alone blender or food processor (if using a food processor you may have to blend in separate batches)
Return mixture to the soup pot, add nutmeg, ginger, apple cider, and the remaining liquid for desired consistency.
Salt and pepper to season and taste.
In the comments below, I’d love to hear your tips and strategies to eating healthy (and tasty) when you are super busy and on a budget.
Share and teach us your tricks brilliant people; we love hearing you!
Thank you for allowing me into your home each week, it is an honor and I love bringing housewarming gifts.