We are excited to have Beth join us in the SideChef kitchen to make so many budget-friendly dishes. She shares with us her simple mantras for cooking, prepping and of course, keeping wallets and bellies full!
I usually batch cook 2-3 recipes and eat leftovers throughout the week, and use some of the leftovers to stock my freezer. Breakfast is simple things like scrambled eggs with vegetables, or toast with eggs or peanut butter, or some sort of oats (hot or cold/overnight oats).
I prefer to plan my cooking for my “off” days, so I know I can take my time and I’ll be full of energy. Cooking after a full day of work can be tiring.
I prefer to only plan about one week out. I pick out two recipes or so that I’ve been craving, so I know that I’ll be in the mood for it. If I were to plan any further out than that, I might not be in the mood for the recipes I selected previously.
Pasta, rice, eggs, cheese, and frozen vegetables!
This has changed a lot over the years based on what is closest to where I’m living, but recently I do 90% of my shopping at ALDI™ and get the last few things that ALDI™ doesn’t carry at Kroger™, which happens to be across the street.
I definitely am more of an intuitive eater. Being that I work from home, I have the freedom to eat whenever I want, so I only eat when I’m truly hungry.
Breakfast is important to me because that’s when I’m the most hungry. I think this will vary from person to person. Being that I’m not a licensed health professional, I can’t speak to the importance of breakfast to health.
SIMPLE and colorful. :)
That’s the same as question 8 above? My cooking style is “simple and colorful”. :)