Category: Meal Planning & Kitchen Organzing

My Morning Line-Up, In the Kitchen!

I have been adding new healthy components to my morning routine, and I want to share my process with you!  Then you can see how to re-work your routines when you consider new challenges and solutions.  lemon water

Here are a few truths I have discovered, perhaps you can learn from them:

  1. Stressing out about healthy habits defeats the purpose of healthy habits. I’m adding these habits for wellness.  How about you?  Stressed out about being less stressed?
  2. To feel good all day and defeat temptation, I need to start strong so that I can stay strong.  Do you agree, for yourself?  For example… last weekend, I had a slice of cold deep dish pizza for breakfast.  And it was GOOD!  However…. blowing off my routine made it easier to blow off good habits for the rest of the day.  Maybe it was because it was Saturday and routines are meant to be blown off once in a while, but I think the pizza was a delicious but unwise choice.
  3. Decision making slows me down in the morning. Maybe this is just me.  But now is the time to think things through, put the healthy habits in the right order, and make them routine.  So I can think about other things.

 Here are my challenges, and what I am doing about it:

  • I’m avoiding a few food ingredients that happen to be in most breakfast foods. So I need a healthy, substantial and easy solution that I don’t have to think about.
  • I’ve gotten very consistent about taking my vitamins daily, now I need to be consistent about taking them in the morning.

I work with a “morning line-up” when I get ready in the morning (go to the original blog article here). I line up what I need – face lotion, contacts, toothbrush and paste, etc. – on the bathroom counter, and put each item away after I use it.  The goal is a Ready Me and a clean counter.  Knowing the line-up works, I decided to try the same idea with my morning nutrition – lining up all the items I need to consume in the morning and throughout the day on the counter and putting the items away when I am done.  Here’s how:

  • Attach the new habits to a habit that already works.  I will never forget my coffee.  So, my kitchen line-up starts when I make my first cup of coffee, even if I don’t drink it right away!
  • Choose the location for the routine: The counter with the coffee maker is where the kitchen line-up will live.
  • Choose a few specific steps and put them in a efficient, time-saving order. I can start my first cup of coffee brewing; then standing at the same counter, pour the lemon water, mix up my vitamin shake, start my oatmeal, and fill my reusable water bottle and set it by the door and my briefcase.
  • Have a back-up plan.  I programmed my phone to remind me to take everything before 8:15 when we leave the house for school and work.
  • Some tasks can remain flexible.  I’ve been aiming for a banana-orange smoothie (3 servings of fruit) every day, but it makes a great afternoon snack, and doesn’t need to happen in the morning.
  • The goal is a Ready-and Fortified Me and a clean counter.

So, what’s it going to be?  Do you have health and wellness goals you need to cultivate?  Try the steps above and add healthy habits to your morning routine!

Let’s Do Lunch This Week!

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I’ve been tackling a project or habit every week this year so far – for example, last week I tweaked my website.  This week I am re-committing to eating a better lunch.  And for me, that means rebooting my Lunch Packing habit.

I’ve fallen into a bad habit of not packing my lunch when I am out of my office all day.  When I am out, I have three options:

  1. buy fast food wherever I happen to be;
  2. skip lunch until I get home, which usually leaves me feeling crummy; or
  3. settling for a Clif bar or granola bar, which are better than nothing but still not a solid lunch.

Not packing a lunch costs me money, can make me late for client appointments, and is unhealthy in lots of way.

Why is a Packed Lunch better?

  • It’s cheaper:  home-cooked food is almost always cheaper per meal than food we buy out at a restaurant.  In addition, packing a lunch allows us to use our leftovers well.
  • It’s more convenient:  Packing a lunch when I am out and about saves me the time of running in or waiting in line somewhere to buy something.
  • It’s healthier: Planning ahead lets us make healthier meals, with less fat and sodium, and better nutritional content. When I work from home, planning a healthy lunch keeps me from making unhealthy choices in my own kitchen!
  • It tastes better.  I’m a good cook, so my lunches are tastier than what I might buy while I’m out.

How To Make Packing Lunch Work:  Plan ahead, of course!

  • Start small, packing a lunch just one or two days a week at first, if that helps.
  • Invest a little money in a lunch bag and re-usable containers.  You may already have such items in your home.
  • Dedicate a lunch-zone in your kitchen for lunch packing,  Stock it with plastic utensils, napkins, lunch and sandwich bags or re-usable containers, fruit bowl, etc., to make your assembly easy.
  • When you’re at the grocery this week, make sure to pick up healthy lunch items.
  • Make extra for dinner tonight.  I warmed up a delicious leftover cheeseburger last week, and soup and chili are always great the next day.
  • Busy mornings?  Pack lunches at night, after dinner.  We easily forget in the morning, so having the bags packed and in the fridge make success likely!

What’s for lunch?

  • Be creative!  You know what you like, there is no reason that all the things you love can’t be packed in a lunch!
  • A variety of small items is great for me, as I drive between clients or meetings during the day. String cheese, fresh fruit, granola or clif bars, hardboiled eggs (already peeled, of course), pretzels, carrots and other veggie sticks all satisfy my need to snack but are also easily stored and consumed in bits and pieces.
  • If I know I will be seated somewhere as I eat my lunch, I’ll pack the tuna salad, sandwich or leftovers (I just made a batch of this today, for lunches all week).

So join me in a packed lunch this week, and save time and money while eating better!

How To Get a Holiday Meal to the Table On Time!

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During a recent kitchen organizing and menu planning appointment, a client asked “How do you get Christmas Dinner on the table all at once?”  So we came up with some Time and Project Management strategies to help with this challenge!  Here they are, maybe they’ll help you, too!

Keep some parts of the menu simple.  When planning your holiday meal menu, choose a complicated dish or two, if you want.  But not every dish!  Keep at least some parts of the meal simple, to make up for the time-consuming and complicated ones!  For example, pair a simple salad or veggie side dish with a more complicated dessert or entrée.  Better yet, accept guests’ offers to bring a menu item to share.

Prep as much as you can in advance. Hours and even days before your big meal, you can

  • Grate cheese
  • Dice vegetables
  • Make dessert
  • Assemble salads
  • Clean your serving dishes
  • Pre-make entire side dishes, per recipes (like these potatoes.)

Lay out your serving and cooking dishes in advance.  If you plan to serve your dinner buffet-style, lay out the serving 016dishes on your serving table, to ensure there are enough dishes and room for everything.  Use a post-it note or index cards (a friend uses her old business cards) to denote what goes in each dish, so it will be easy to direct your helpers to set up the buffet at mealtime.

Remember that your guests are gathered together for festivities and fellowship.  A complicated menu can be fun and delicious, but folks are together to be together first, and for a great meal second.

Mix your heat sources, and have a plan to keep food warm.  For example, plan to make some of your menu items in the oven, some on the stove top and some in a crock put.  Spreading things out means more space on the stove top or in the oven to get menu items ready to eat on time.  Also, with many menu items cooking at once, some may be ready ahead of your meal time.  Have a plan for keeping food warm until it’s served.

Leave a little wiggle room in your schedule.  Choose your meal time, then aim to have everything ready 20 minutes before that (because something is likely to get delayed!).

Use Project Management Ideas To Make Dinner Happen On-Time!  Let’s use a traditional Thanksgiving Dinner as an example.

  • Pick your Dinner Time, say, 4 pm.
  • Starting with your longest cooking item, like the turkey, determine when you need to start your prep and cooking to get everything on the table at the same time.
  • The turkey takes 5 hours, so start it 6 hours ahead of meal time.  This allows the turkey time to “rest”, and with the turkey out of the oven for that last hour before meal time, you’ll have more oven space for rolls or casseroles (and you can start on the gravy!).
  • Using your meal time of 4 (3:45) pm, work back from your deadline to determine when you need to start a certain task. Mashed potatoes are my example, but you can do this with any menu item:
    • Mashing the potatoes takes 10 minutes or less; boiling the potatoes takes 10-15 minutes; and peeling and dicing potatoes and boiling the water takes 15 minutes.  Plan for at least 30 minutes, start to finish, but 35-40 minutes may be more realistic.
    • If you have more than one dish to get in the oven at the same time, obviously you need to start your prep a little earlier!

Keep some of these ideas in mind the next time you host a big meal, to minimize stress and get the food to the table on time!

Great and Easy Kitchen Updates Inspired By My Trip To The Container Store!

Recently, I had the pleasure of attending a grand opening event at the new Container Store location in Chicago, at Clark and Roosevelt.  I am over-the-moon happy about having a location close to me, and the event was great – Live band, fabulous food and beverages AND the Container Store!  A few of my favorite things, to be sure!

As I wandered the aisles with my savory appetizers in hand (how could I NOT enjoy that?!), I shared delight with other party-goers over cool gadgets and creative ideas. Perusing the Kitchen aisles, I realized I already utilize many of the great ideas and gadgets they were selling.

Since the holidays are upon us, and all the baking and cooking that come with them, here are some great gadgets I use in my own kitchen, maybe it’s time for you to try one, too!  Every one of these ideas costs less than $20 and has easy installation.

Magnetic knife strip:004

For 19 years, our knives sat in a wooden knife block on the counter.  This summer, in an effort to reclaim kitchen counter space for another computer work space, I installed a magnetic knife strip and got rid of the block.  I like the location, it’s right over my biggest work space, and using the vertical wall space cleared up work space.  It was inexpensive and so easy to install.  Score!

005Hung paper towel rack:

We’ve always had a hanging paper towel rack instead of a standing paper towel rack, to save counter space and eliminate the toppling that sometimes occurs with standing racks.  It’s installed over my biggest work space and next to the sinks, for quick clean-ups.

In-sink dish drain:008

I have double sinks in my kitchen.  Someday, I will spend lots of money, update my kitchen and get a really big and deep single sink that finally fits my baking sheets, but for now, we work with what we have.  And so, in one side of the sinks, I keep our dish drain.  This eliminates the need for a tray to go under it, plus it frees up counter space for work space.

DSCN2111Spice drawer:

Years ago, I dedicated a drawer to spices instead of a cabinet or counter space.  It may seem a surprising use for a drawer, but being able to see all the labels is invaluable, and makes cooking and prep that much simpler.  We make sure to keep our dish towels, cloths and pot holders to a minimum, so we have the drawer space to dedicate to spices.


Hanging Fruit Basket:DSCN2118

We have a three-tiered hanging fruit basket hanging in the window over the kitchen sink.  It keeps our fruit at eye level, as a reminder to eat more fruit!  In addition, it saves valuable counter space for food prep or work space by eliminating the need for a fruit bowl.  Think about it this way – look for any opportunity to use your vertical space for kitchen storage, to free up flat work space.

So, look around your kitchen this week and consider a few quick and easy updates to make this most-used room in the house work better for you!

Our Food Was All “Some Assembly Required”… Or “How I Spent My Sunday Afternoon”.

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We are all back to school and routines now.  The calendar is full and busy, but manageable. I have to admit, though, the 013extra-long holiday weekend last week messed me up in one area – Dinner.

Don’t misunderstand me – an extra-long weekend is always a good thing!  I just felt unprepared for the week.  We had plenty of food, but as I discussed with my teenager, everything was “Some Assembly Required” food.  We often survive busy school nights on weekend left overs, so we got into trouble when there were NO weekend leftovers!

So I tried a new strategy yesterday, menu planning on a larger scale than ever before.  Considering this week’s menu plan and the contents of my kitchen, I wrote down 11 food items to make in one Sunday afternoon.  Here is the list:

  • Oatmeal-butterscotch-dried cherry cookies, for lunches and for care packages for two beloved college students004
  • Banana bread, also to eat and send away, and to use up the overripe bananas in the freezer
  • Peach and plum crisp, for Sunday dessert005
  • Hard boiled eggs, to peel and have on hand for snacks and quick breakfasts
  • Tuna salad – all protein for me for lunches this week
  • Egg casserole, for the high-schoolers to heat up in the morning before school
  • Bread crumbs, for the meatballs and to have on hand
  • Meatballs, for a new recipe later in the week
  • Pork Roast and broiled potatoes for Sunday dinner
  • New recipe, Cheddar and Bacon bread, because let’s face it – you can’t go wrong with cheese or bacon!
  • Browned ground beef, for taco casserole Tuesday.006

What I learned from this process:

  1. I enjoy cooking, and I’m so glad I dedicated some time to making delicious, convenient and nutritious food for all of us this week. However….
  2. Five hours in the kitchen was a VERY long afternoon, and then there were still dishes to do after dinner. Next time I will cut back on my expectations and the allotted time.
  3. Start with clean counters and an empty dishwasher. The clean counters are obvious, but the empty dishwasher would have saved me clean-up time.
  4. Line up everything needed on the counter, with recipes, pans and ingredients, to make sure you have everything you need.
  5. Make double batches. A double batch of anything is no more trouble than a single batch.
  6. In addition, double up your prep. I used my Cuisinart and chopped onions for 3 recipes all at once. Not one tear shed!  I used my food processor to shred 2 pounds of cheese and to pulverize the bread into crumbs, too.
  7. I will ask for more help, either with cutting / chopping, or with clean-up. 
  8. I am already thinking about what to make the next time I do this, probably in a couple of weeks.

007If your weeknights are busy, considering cooking meals on the weekend to eat during the week.  Make your plan, lay out your supplies, crank up your favorite Pandora channel and get cooking!

Take the Misery and Mystery Out of Packing School Lunches!

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lunch

 

Way back in June, a number of people mentioned how glad they were that summer was here because they wouldn’t have to pack school lunches anymore!  I decided then to write a Back-To-School blog to help! 

 

Here are 5 ways to make School Lunches easier, cheaper and more appealing:

  • Communicate with your Kids.
    • Have an honest conversation about what they will actually eat, and how much time is provided for lunch at school. 
    • For example, my teens have early start times, so breakfast has to be nutritious, portable and easy.  And the freshman has only half a lunch period, due to a biology lab class, so lunch will also need to be nutritious, portable and easy!
    • In the interest of time, my youngest asked for half-sandwiches and soft fruits like grapes, dried cherries or raisins, etc., because carrots and apples are yummy but require a lot of chewing.  I willingly agreed, since less food is wasted and he actually wants to eat his fruit.
    • Packing lunches together offers an opportunity to discuss good nutrition like serving sizes, food groups and pyramids, pros and cons of fresh foods and convenience or pre-packaged foods, etc.
  • Choose the right space and time to pack lunches. 
    • Establish a lunch packing zone with lunch bags, sandwich bags, fresh fruit, napkins, plastic spoons, etc. 
    • Our family is much better at packing lunches after dinner than we are at packing in the morning before school.  So as we clean up from dinner, we pack for the next day. When helps us to ….
  • Strategically plan and package leftovers.
    • Taco night?  Put together some tortillas with refried and cheese, they freeze great and stay cold!
    • My youngest loves cold pasta (I can’t explain it, but he loves it!)  So if I make homemade mac and cheese, spaghetti or other pastas, we portion the left overs into 2 or 3 containers for lunches.  Ham for dinner tonight means ham sandwiches tomorrow, etc.
  • Do as much prep as possible at home.
    • When my kids were younger, I learned the lunch room monitors spend a lot of time helping really little kids open hard-to-open packaging.  Make sure your kids can navigate their own sandwich bags, prepackaged chips or snacks, and water bottle.  And peel the oranges at home!
  • Assemble the lunches for the week all at once, if that helps.
    • Use reusable containers and lunch boxes, if possible.  We use lots of little Gladware bowls for prepacking our lunches!
    • I spent half an hour last night chopping fresh veggies into snack-able sizes. 001
    • Pre-package your own foods, to save time and money.  On Sunday, we fill Gladware bowls with servings of pretzels, chex mx, cookies and dried fruit, then use them throughout the week for speedy lunch assembly!
    • For example: I traveled to New Mexico in June, and in preparation,  my 10 year old and I packed as much of his lunch for sports camp as possible for the days I was going to be gone.   We lined up 5 paper lunch bags, and put his name on them.  Then we dropped in apples, bags of chips and bagged up cookies.  We also made 5 ham and cheese sandwiches, cut them into wedges, bagged them up and froze them.  So every morning, he just grabbed a bag from the counter, tossed in his frozen sandwich and cold juice pouch and was ready for camp.   (He loved it so much, we did the same thing the next week, even though I was home!).

Meet the school lunch challenge head on with a few of these tips.  Happy munching!  

And here are a few more resources on the topic:

 

Five (Really!) Simple Steps To Start Menu Planning!

Many of my clients have “Start Menu Planning” on their list of projects. And many never get around to it.  Meal planning is such an invaluable practice, for home management and peace of mind, nutrition and wellness.  People know Menu Planning is a good idea, but getting started proves too daunting.

Why Bother with Menu Planning?  Spending 30 minutes once a week to menu plan will:

  • Save money (shopping the sales, using coupons, using your food better)
  • Save time (plan ahead, cook once and eat twice)
  • Decrease stress. (Avoid the 4 pm emergency grocery run FOREVER!)
  • Allow more flexibility in your schedule.  (Be in command of Dinner Time, instead of a slave to it!
  • Provide better nutrition for you and your family.   (Home cooking is almost always the most nutritious, and family dinners are the foundation of family communications!)

But you probably know all that, just like my clients do.  So the hurdles are still “How do I start?  Where do I start?  What is the small first step that I need to take to start making this good idea a reality?”

Start Where You Are, with What You Have.  And Start Right Now. 

It takes little time and no tools. 

Just start.

  1. Start In Your Kitchen, not at the grocery.  Take an inventory, and base your Menu on what you have.  I was recently in a client’s kitchen, and she had made a list of what was in the freezer.  Brilliant!  Most kitchens I am in have too much food, which means most of us more challenged by “How to use what I have?” than by “Help, the cupboards are bare!”  So, now that you know what you have…..
  2. Make a list of your Family Favorites, and start with those (and not intimidating new recipes).  Start with meals you know your family will eat.  Have everyone list their favorites, and work those into your plan.
  3. Start with just today.  This morning, look in the kitchen and decide what is for dinner.  Decide on your dinner time, thenIMG_1520 check your recipes, if you use them, to determine when you need to get started.  Now pull out 2 baking dishes.  Load one on the counter with the non-perishables to make dinner tonight.  Put the other in the fridge with the perishables.  If you are feeling really ambitious, plan breakfast and lunch while you’re at it.
  4. Do this every day for a few days, until you get the feel for how it works.  Now go the next step, and plan a few days ahead.  Look at that!  You’re Menu Planning!
  5. Be open to changing your kitchen and your habits:
    1. A client suggested buying an extra set of measuring scoops to leave in your canisters.  The largest scoop can go in the flour, second largest in the sugar, third largest in the brown sugar, etc.  Or go to the dollar store, grab all 1 Cup scoops, and leave those in every canister. (thanks LG!)
    2. I am working on a chart for my kitchen cabinets.  The list contains all the items that I tend to use, and how many of IMG_1285each I need in a typical 2 week period (that’s how often I do my major grocery shopping).  For example, if I tend to use 4 cans of tomatoes every 2 weeks, I need 4 on hand, or I need to add some to my grocery list.  Your grocery stores have re-order points, consider this inventory control.
    3. I may not have mentioned it lately, but I love my crock pot.  At least once a week, I spend 20 minutes and assemble dinner at 8 am.  I love coming home those days to the smell of dinner cooking!
    4. A friend shared this link on Facebook, just as I was editing this article!  http://blog.myfitnesspal.com/2014/03/plan-prep-party-3-steps-to-a-cooking-at-home-habit/
    5. Also, go to www.cookingwithchefkate.wordpress.com, and sign up to receive Kate’s blogs.  She has a handy “search option”, and so many of my new favorite recipes come from Kate! (and she is a friend and just delightful!)  Check it out!
    6. Use your prep time for twice the impact.  Soup is on today’s menu, which is great because I can spend 10 extra minutes, clean and cut all the carrots and celery I bought the other day, and have carrot sticks for snacks and diced veggies for a meal later in the week.

So, I hope I have taken some of the “overwhelm” out of getting started with Menu Planning.  It really is a great practice, and saves so much time and money.   Start In Your Own Kitchen, Start Small – Just START!

More SnowDay Organizing Projects – Kids can Help, and Have Fun, too!

Oh, for goodness sake, another snow day.  Well actually, a Cold Day.  Bitter wind chills, blizzard force winds and new snow overnight. I understand the caution, truly I do.  So, despite having an 18- day Christmas break, and a three-day weekend last weekend, here we are with more days all together in the house.

If you, like me, are wondering how to get a few things done and still have fun with your kids, can I suggest a few organizing projects? The following projects are useful, quick, kid-friendly and should require no new items to be purchased, since it’s too cold to leave the house.

Clean out your pantry / cabinets: 

Little kids can help pull everything out, and sort like items with like (for example, even a 3-year-old can sort cans of different types of veggies by the picture on the front).  Have school-age kids who can read help you determine expiration dates, and toss all the expired or stale stuff.   Talk about service and charity with your kids, and set aside a bag of items to donate to your local food pantry.

Bake some cookies with the random bits of whatever you may find (in my cabinets, 3 bags of pretzels, a partial bag of white chocolate chips and some left over candy canes are inspiring creativity in me!).  Make a large pot of soup with what you find, and leave it simmering on the stove all day to humidify the air and make the house smell good.  You could really get creative, and have your kids plan this week’s menu with you, based on the current contents of your kitchen.

Clean out under your sinks. 

Bathroom?  Kitchen?  Laundry room?  The process is the same, regardless of what room you are working in!

Pull everything out, wipe everything down.  Combine partial bottles of similar items (I often find 4 or more partial bottles of dish soap, body wash or shampoo under client sinks!).  Use containers you have on hand (kitchen storage containers or plastic baskets) to corral small items and keep them from getting lost.

Consider how many of certain items you really need.  Kitchen sink – how many plastic shopping bags?  Bathroom – how many partial / sample / hotel bottles of anything?  Yep, combine and then recycle.

Clean out the Freezer:  Here’s a link to the project:  June, 2011 Kid Convenience And Nutrition in My Clean Freezer!

     The kids can help, though you may want to be the one pulling everything out so little hands don’t freeze!  Everyone can help sort, you can purge or plan the next meal based on what you find.  I want to make my own bread crumbs, and I know there are some neglected ends of bread loaves I can start with!

Review and Purge the bookshelves:

We just did this a few days ago and it’s a great project to do with your kids.

Put all the books together (meaning, collect them from around the room / house if necessary), and sort what you have.  Consider your child’s reading levels, and purge the books that are too young for them (keep some treasured keepsakes, of course, but not too many).  We have some more shelves to review, but we already have a bag of books set aside for our young cousins, and one bag to donate to the local library.

Put Things AWAY.

Have you been waiting for the right time to finally put xxxx, yyyyy or zzzz way?  Well, guess what?  Today is that day.  Per my friends on Facebook, many of you may have the following things to put away:

  • Recycling
  • Business cards and Christmas greeting card envelopes, to update your contact list
  • Socks to finally get matched up
  • Home / personal paper filing, recipes and paperwork
  • The last few Christmas decorations that you took down last weekend
  • DVDs / Wii games to put back in cases
  • Photos!  Every seems to have photos to print / use / put away / scrapbook / file
  • Shoe clutter by the back door, as well as weeks worth of hats / gloves / sweatshirts / etc.
  • Business receipts to file
  • Cords and connectors
  • Kitchen counter clutter
  • craft items of every description!

Today is that day!  Set a timer, and spend half an hour just putting stuff AWAY!  OR longer – again, with another snow day, you all have the time!

So, stay warm, relax and hang out in your jammies, if you’d like.  And spend a little time creating order in your home with your family members.  Today is the day!

Little Pieces: Paper Management to Fix My Dinner Dilemma

To sum up the article you are about to read:Image

  1. Create paper management systems that work for you, and look at them critically once in a while to make sure they are still working;
  2. Regular maintenance is key to the success of any system;
  3. Binders are a great way to store papers that you plan to use again;
  4. Look critically at your practices regularly, and be open and willing to change; and
  5. Imagine different ways that new technology can make your life easier or solve a problem

Some of you may stop there, and that’s fine.  But read on for the rest of the story….

It’s almost 2014.  And my personal resolutions revolve around healthier eating for my family, and getting fit.  So I admit to you, instead of writing my blog, I really want to clean up / clear out my recipe binder. My recipe binder project is a study in good paper management

There are a few motivators working here:

  • I just placed a 3 month order for my awesome nutritional supplements (Reliv, ask me about them!)
  • I also just signed up for a “Figure Friendly Freezer Meal Party” in January
  • I need to menu plan for the next two weeks now that we’re done traveling and hosting parties
    I plowed through my reading pile over the weekend while traveling, and have a pile of new recipes
  • I have a backlog of recipes to try

I read a couple of magazines regularly, pulling out the recipes to use later.  There seems to be so much promise, so much hope and happiness in those shiny pictures in a magazine.  Years ago, I created a binder to keep my favorite recipes close at hand.  My binder is separated into categories that work for me and my family – favorites, appetizers, main dishes, baking, sides and salads.  When I collect recipes from my magazines, I tuck them in the front pocket of the binder.  When I feel like trying something new, I pick one out and we try it.  If my family likes it, I’ll file it in the right category area.  If they don’t, I’ll toss it.  I have purged the occasional cook book, too, when I go back to it for only one recipe repeatedly.  I’ll tear the page out or make a copy in my printer, and purge the cookbook.

So here are the problems I am facing:

  • The front pocket has gotten very full, and I have more to add.
  • There are recipes that have been in the pocket for months and even years, and I have yet to try them.  Which means they no longer appeal to me, and probably never will.
  • I am turning over a new, healthier leaf and many of the backlog recipes don’t fit that vision.
  • I sometimes collect recipes on-line now.

So, this evening or tomorrow, I will spend an hour and

  1. Re-file all the favorites that we’ve pulled out over the holidays (recipes for our favorite holiday cookie recipes, sugared walnuts, and a lovely sauce for our Christmas roast
  2. Grab a sheet protector, put two new soup recipes we’ve tried and loved into it, and add it to the binder.
  3. Look very critically at this weekend’s new pile and the handful of recipes in the front pocket, and ask myself some questions.  Such as:  Is it just too complicated?  Does it contain ingredients I can not pronounce or easily find at my regular grocery stores?  Will my family turn up their collective noses?  Is it healthy?  Do I already have a recipe that is very similar?  Can I find the recipe again on-line?
  4. Start “collecting” more recipes on-line, bookmarking the pages and adding a link to my menu plan spreadsheet so I can find the recipe again when I need it.  An article I read suggested using Evernote (which I love!!) to catalog and organize recipes, too.

What can you spend an hour on this week, a small project, that will reap big rewards?  Imagine, and get to it!  Happy New Year!

Healthy Time Management: 10 tips in 5 Minutes or Less

breakfast2The Holidays are a wonderful time of year!  Unless you come down with a cold or flu, and then you’re miserable, regardless of the decorations and parties.  Your best time management would be to not get sick or rundown this time of year, right?!

I worked with a very wise client today – one of the first goals she mentioned is “making time for self care around the holidays”.  Awesome!!!

Make room in your schedule for these healthy habits.  Use your time better, be organized and less stressed, feel and live better.

  1. Drink a large glass of ice-cold water every morning when you wake up, to stay hydrated and boost your metabolism.
  2. Make a habit (maybe buy a pill sorter?) to regularly take your medications and supplements – with breakfast?  Dinner?  At bedtime?  Just make the habit.
  3. Clean out your briefcase, stand straighter and travel lighter.  Clean out the backpack, handbag, etc.  Pare down to what you really need.
  4. Strapped for time in the morning?  Grab a healthy and portable breakfast, like an apple and granola bar, on your way out the door.
  5. Pack your lunch – saves money, saves time, is much healthier!
  6. Every week, grab an antibacterial wipe and wipe down your computer area, keyboard, desk phone and cell phone.  And if you or people around you are sick, do it every day!
  7. Grab your calendar, and make your medical appointments for your annual physical and screenings, and twice annual dental visit.
  8. Take the stairs / park farther from the door
  9. Floss.
  10. Go to bed.  Early.  You know you want to, so just go to bed!  You’ll feel better, be more productive and more positive tomorrow!

Use your time better, feel better, live better – Enjoy!