With quarantine and #momlife and working from home with many more bodies under your roof than normal, maybe you’ve been finding yourself less than inspired when it comes to cooking.
Oh mama, I hear you, and I know these days are long and full.
But it’s when life is a little wild that I firmly believe we need to stay tethered to small ways to take care of ourselves.
Little habits and routines to weave into the jam-packed days, that act as pockets of self-care.
I talk about this a WHOLE lot in Simply Real Life, which is officially open this week (!!) for enrollment!
The importance of unapologetically creating time/space/vibes/intention/practices around taking care of you.
Especially when we’re busy, and because we’re busy.
Or else– what’s left? We’re so drained from the busyness of picking up after littles and answering another 10 emails and getting a stack of laundry done and taking just 2 more client calls and, and, and….
And then your head hits the pillow at night and you feel empty.
You try to remember the last time you’ve moved your body for the sake of feeling good, and– *crickets*
You wonder when the last time was you had a meal that wasn’t straight from a box in the pantry or from the freezer to the oven to the plate, basking in the glow of your computer screen while you eat frozen pizza at your desk.
One thing that I’ve come to appreciate about cooking is that it doesn’t have to be a chore.
It CAN be, if you want to see it that way.
But it can also be healing.
Like you don’t need to spend 2 hours dicing and sauteing and mincing and steaming to get a meal that’s truly nourishing AND delicious. And that feels good to make.
In fact, that’s sort of my whole kitchen mantra: simple, efficient, delicious.
And it doesn’t have to be extreme or fancy.
When you can approach cooking like this, it takes on a whole new life.
It’s not “one more thing on your plate.”
It’s an act of love, for yourself and your family. And me-time, to truly ask yourself what your body needs and how to fuel it in this moment.
Anyway, there’s sooooo much more depth to go into on this topic, and I could talk for DAYS about it. If you’re feeling a tug of interest in learning more about this approach, then you should definitely check out Simply Real Life, because we go deep into all things food habits, patterns and behaviors.
For now, let’s chat what you can realistically make when life is cray-cray (ummm, right now anyone??).
Here are some of my fav recipes for when life is fast and full!
Best Recipes for The Busy Woman
1. The Photoshoot Salad
Makes 6 servings
2 cans garbanzo beans, rinsed and drained
1 English cucumber, peeled with the seeds scooped out with a spoon
½ pint baby tomatoes, halved, or 1 red bell pepper, cubed
10 leaves fresh basil, finely chopped
1 avocado, cubed
¼ cup parmesan cheese (optional)
1 lemon, juiced
drizzle of olive oil
sea salt and pepper to taste
Combine all ingredients in a large bowl, except the avocado and parmesan. Add dressing and gently stir. Add avocado and parmesan when ready to serve. Garnish with extra chopped basil. This recipe keeps well in the fridge for a few days, making it perfect for a grab and go lunch option, spring or summer picnics, or an easy dinner on a warm night.
2. Vanilla Chia Pudding
Makes approximately 3 servings
1 (5.5oz) can coconut milk
3 tsp chia seeds
1 tsp vanilla
2 tsp organic grade b maple syrup
Combine all ingredients in a glass mason jar. Stir well to combine. Cover with a lid and place in the fridge for a minimum of 4 hours. Tastes best after 24 hours! Feel free to adjust the sweetness in your next batch. I prefer even less than called for, but it’s up to you!
3. Organic Turkey Meatloaf
From the Simply Real Health Cookbook
Makes approximately 6 servings
1½ pounds organic ground turkey or ground grass fed beef
½ cup almond flour, garbanzo bean flour or brown rice flour
2 tablespoons assorted chopped herbs: parsley, mint, thyme and basil would all work great
¼ medium onion or ½ small onion, roughly chopped
1 clove garlic, chopped
½ cup tomato sauce
1 tablespoon chia seeds
1 tablespoon red-wine vinegar
2 teaspoons dijon mustard
½ teaspoon sea salt
½ teaspoon pepper
Preheat oven to 400°F. Spray a pie pan or loaf pan with olive oil or coconut oil. Add all ingredients in a mixing bowl and stir well to combine. Let sit for 5 minutes so the chia seeds can expand. Pour the mixture into the pan and distribute it evenly with the back of a spoon. Bake for 40-45 minutes until the meat is cooked through. Drain off any excess liquid before serving.