Try loin or round cuts for lean options of pork or beef. Salmon and Trout are great to throw in a tinfoil package with some potatoes, onions and lemon wedges. Tofu skewers or bean burgers add good variety if you're looking to go meatless. Make veggie skewers with tomatoes, peppers, zucchini and onions or use a grill basket to make a warm vegetable salad.
Something that takes meal planning to the next level is portioning out the recipes into Tupperware as soon as it's cooked. This may require a slight Tupperware investment, but actually kills two birds with one stone. You will save time in the morning as your lunches are ready to go, and even better, you will be far less likely to put too much food on your plate as you've already portioned out your meals.
Kosher standards and modern science-based food safety are concerned with preventing the adulteration of food but for fundamentally different reasons. Both involve products, ingredients, and processes. Yet, there are vast differences in intent and focus. Despite the fact that most kosher standards are based on religious beliefs, many have a practical basis in science.
Even the busiest of the multiple ball balancers find a way to move. Ride your bike to work, walk during your lunch hour or sit on a stability ball at your desk. Anything is better than nothing. You are designed to move. It will increase mental clarity, stimulate your immune system and make you a friendlier person.
The inspiration for my first dish is eggplant Parmigiana, normally a casserole dish that is slowly cooked in the oven. Instead of using large eggplant, which can be a bit bitter and usually hides many seeds, I thought the quick stir-fry method would be perfect for the sweeter, virtually seedless, Japanese eggplants.
Mealtime is even more hectic than usual because, for the first time, I'm solely responsible for planning and prepping meals for the entire family. Whereas my wife and I teamed up on past cooking challenges, I was alone in the kitchen this time. Unfortunately, my skills are not even on par with an Iron Microwave Chef. Fortunately, the challenge was to create a healthy meal using "slow cooking" methods, which is ideal for my "minimalist" cooking style.
It seems that the more convenience and technology we have, the more frenzied the holidays get. So having meals and snacks under control is my way of taking charge. And based on all the families who participated in this month's main ingredient challenge, you all found some innovative ways to incorporate these nutritious offerings into your holiday table.
There is one upside to the cold blistery weather during the holiday season and that's all the gently simmering food you can braise, boil, simmer and roast. There is something wonderfully comforting about taking a few seasonal ingredients, putting them into a pot in a particular order and -- shazam -- you've got a stew going!
I prefer hot weather, so I'm always a bit sad when winter gets closer. I do, however, have one consolation prize: soup. It probably wouldn't be an exaggeration to say that soup is my favourite thing to eat. As a result, I've gotten pretty good at making it, and I can throw together a basic vegetable soup without much thought or trouble; so that's what we're doing this week!