Spring Clean Your Cooking Routine

A 3-minute read

I usually have spring cleaning on my mind when Passover and Easter roll in. This is also a great time to reevaluate your meal planning, grocery shopping and food prepping routine. Here are a few simple steps for spring cleaning your cooking routine as we head into this new season.

Step 1: Take inventory of your pantry

See what you have, then strategize how to use it (or if needed, toss it!). I gently suggest you get rid of overly processed foods (usually anything wrapped in cellophane with a lengthy ingredient list of mystery chemicals).  Save money as you work through shelf-stable items before purchasing duplicates and remember to re-stock those healthy staples that make quick weeknight meals, like my sheet pan frittata dinner recipe below. Some of my favorite pantry staples are canned tomatoes, coconut milk, stock/broth and nutrient-rich whole grains like quinoa, safe canned tuna, nut, or seed butters. Don’t forget vinegar, good quality olive oil and refresh your spices.  I also take time to put some herbs in the ground or a handy garden pot (chives, oregano, basil, thyme etc.) for use all summer long.

Sheet pan frittata dinner

Ingredients:

• 2 cup sweet potato, peeled and cubed

• 4 scallions, chopped

• 4 spears asparagus, chopped

• 2 roasted peppers, jarred, sliced (drain and rinse)

• 1 cup kale, spines removed and shredded

• 1/2 cup goat cheese, crumbled

• 4 eggs

• 2 egg whites

• 1 tsp salt (optional)

• 1/2 tsp black pepper

Prep

1. Preheat oven to 400°F.

2. Toss sweet potato cubes with 2 teaspoons olive oil and roast until soft. Season with salt to taste. [You can do this step up to 4 days before.]

3. Chop scallions and asparagus, drain and slice peppers. Shred kale.

4. Preheat oven to 350° F. Line sheet pan with parchment paper and spray with olive oil.

Make

1. Evenly space out roasted sweet potato, peppers, scallions, kale, and goat cheese on the pan.

2. Add 4 eggs and 2 egg whites to bowl with salt and pepper and whisk.

3. Pour eggs over vegetables and push around the pan to coat.

4. Bake until eggs are set, about 20 minutes.

5. Remove from oven and cut into eight squares. One serving = 2 squares.

Step 2: Embrace seasonal produce

 

One way to get out of a cooking rut is to switch up your go-to fruits and vegetables based on the season. Eating seasonal also means that you consume a wider variety of fresh foods which ensures a broad more beneficial range of vitamins, minerals and bioactives.   Supporting local farmers at your farmers’ market makes eating with the seasons very easy and enjoyable as you are more likely to purchase foods not found at the grocery store.  Last week I was delighted to find arugula, radishes, and trumpet mushrooms at the market (I sauteed those trumpet mushrooms in olive oil and tossed them into a salad made with the arugula and radishes).

 Step 3: Find a meal planning method that works.

Remember that meal planning is key to staying on track with healthy living goals, so if your current setup isn’t working, it might be time to switch gears. Make it a goal to find an approach that feels doable -- and more importantly, sustainable -- in the long term.

If meal planning and deciding what to eat is something you struggle with, consider giving me a call here.  All clients have access to my digital, customizable meal planning program, recipes, and grocery list.  This allows them to save time and stress so they can focus on improving culinary skills and enjoying home-cooked meals without endless recipe searching and having to wonder if it is the right recipe for them.   My meal plans are tailored to each client’s preferences and the diet we have collaborated on and determined is their best plan.

Dedicating time to freshen up your cooking routine can produce results that last. A simple, well-planned menu and well-stocked pantry will reduce your stress in the kitchen and limit the need for takeout and overly processed foods. Set yourself up for success - which step will you tackle first?