Cooking can be joyful, but some of that joy could get lost when you’re cooking day in and day out. So how do you make cooking more fun, less stressful, and awesomely tasteful?
People have this idea of what meal prep is in their heads, but they got it all wrong. In fact, it can be as easy as doing a two-hour prep for the week or whatever that looks like for you in your own kitchen. At the end of the day, meal prep does not have to be overwhelming, and it can set you up for success throughout your entire week.
In today’s episode, Teri Turner of No Crumbs Left joins me to talk about our virtual book tour for Prep, Cook, Freeze – it’s my new cookbook that I’ve cooked up to help you embrace batch cooking, making quick and easy meals that you can enjoy with your family and friends!
The batch-cook-freeze-a-section was actually the backbone of this method, minus the element of those terrible freezer meals that your grandma used to pull out. So as you’re prepping once for two weeks of meals, you eat it once fresh, freeze a part of it, and then eat it again another time. And what’s fun about it is you’re still bringing in the fresh element, which means that while you’re thawing something from the freezer, you’re also bringing fresh ingredients into the mix.
Teri Turner is a Whole30 paleo gluten-free blogger and author of the bestselling No Crumbs Left Cookbook. Teri has the superpower of making Whole30 recipes marvelous, with her Marinated Red Onions MAGIC ELIXIRS (TM) and Heroine Chicken as just two of the most talked-about and most celebrated recipes.
In this episode, you will hear:
- Teri’s blogging and podcasting journey
- Making a nutritional choice for a developing child
- Why embrace batch cooking
- Great recipes for Prep, Cook, Freeze
- The easiest things to freeze
- More stress-free tips for prepping food
- Our book writing processes
- Strategies to make cooking joyful
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