Hey there Reader,
It's time for a little cooking inspo!
If you're new here, hi! I send a newsletter packed with helpful content on a weekly-ish basis (or whenever I get my act together π).
Here's what's on the menu:
- SIZZLE: Cooking hacks, shortcuts, and tools/products I love.
- CRUNCH: Easy meal & snack ideas + practical tips to keep you inspired.
- SCOOP: Real talk on nutrition trends, mindset shifts, and building a healthier relationship with food.
Let's dive in!
SIZZLE π³
Your Expensive Knife Might Be the WORST Knife in Your Kitchen.
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I recently attended a workshop with Chef Louis Robinson, and let's just say I came home with a few knife skills reminders (and one very specific habit to work on πββοΈ).
Here are three things worth knowing:
πͺ A sharp knife is a safer knife. Even an old, mediocre knife that's properly sharpened is better than an expensive new one that's dull. A dull knife requires more force and is more likely to slip.
πͺ΅ Wooden cutting boards deserve more love. They're a great option for everyday chopping and are generally gentler on your knife's edge. Just make sure you're cleaning and maintaining yours properly.
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π€¦ββοΈ Stop scraping your knife across the cutting board! Guilty as charged. That satisfying little scrape to gather up chopped veggies? It can dull your blade over time. Instead, flip your knife over and use the spine to scoop everything up, or better yet, get yourself a metal or plastic bench scraper.
Better knife habits = faster prep, a more enjoyable time in the kitchen, and fingers that stay where they belong.
You're welcome. π
CRUNCH πΏ
How to Make Veggies Less of a Chore
I recently hosted a cooking demo with the Ottawa Public Library all about eating more seasonal veggies, and we talked about one of my favourite things: making vegetables something you actually want to eat.
As a former picky eater married to a fruit-and-veggie skeptic, I've learned a thing or two about making produce more appealing.
Here are four strategies I swear by:
π Make them FUN. Play with shapes, colours and textures. Spiralized zucchini, carrot ribbons, or crinkle-cut apples can make fruits and veggies feel a little more exciting.
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β±οΈ Make them CONVENIENT. Sheet-pan veggies for the win. Toss your favourites with oil and seasonings, pop them in the oven, and let the oven do the heavy lifting while you tackle literally anything else.
π§ Make them FAMILIAR. Pair veggies with flavours you already love. Butternut squash blended into mac and cheese? Yes, please. Tomato sauce with your leftover sheet pan veggies? Absolutely.
π₯ Make them LAST. Quick-pickle veggies like cauliflower, cucumber and cabbage to keep something tangy and crunchy ready to go in the fridge. As someone with IBS, I especially love quick-pickled red cabbage as an alternative to pickled onions.
The goal isn't to force yourself to love every vegetable. It's to find more ways to make the ones you enjoy work for you.
SCOOP π¦
Why is Nobody Talking About HOW to Meal Prep?
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Here's something I see all the time with clients: they KNOW meal prep can make their lives easier.
They have the recipes saved. They have the best intentions. They might even have a fridge full of ingredients.
And yet... it's Sunday evening, and they're still wondering what the heck is for dinner tomorrow.
Because knowing you should meal prep and knowing HOW to make it happen are two very different things.
Inspiration is great, but it doesn't automatically give you a plan, a workflow, or the confidence to get multiple meals ready in minimal time.
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That's exactly why I shared Friday's post about making meal prep more efficient β including how recipes that add up to 190 minutes of cooking time can take less than 90 minutes when you work smarter.
As always, if you have any questions or need any additional support, feel free to hit reply, I'd love to chat.
Until next time,
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