Oct. 5, 2022
Cooking with Food Blogger Amy Nash [Ep. 11]
![Cooking with Food Blogger Amy Nash [Ep. 11] Cooking with Food Blogger Amy Nash [Ep. 11]](https://getpodpage.com/image_transform_gate_v3/Ls370NC1zrlqhxp_LR6PB2FXnleo5DXGva_-ToG8tNM=/?image_url=https%3A%2F%2Fstorage.buzzsprout.com%2F1c5feij6rk3uvmxmgfej0tvg3y04%3F.jpg&w=1200&h=630&fill=blur)
Do you want to cook more from home but wonder how to get it done faster and have it taste better? Amy has got some great tips for you! It's fun having guests that have completely different insights than what I do in my own kitchen!
Amy is the photographer and recipe developer behind the popular food blog House of Nash Eats. She is a former lawyer and adoptive mom who loves sharing family friendly dinner recipes, decadent desserts, and a modern, from-scratch approach to comfort food cooking to help more than 1 million people each month gain confidence in the kitchen! Many of her recipes are inspired by having lived in many parts of the country and her travels to other places.
Key takeaways:
- Amy's #1 tool for great tasting food (it's cheap and easy!!)
- Must have small kitchen appliances
- Amy's favorite go-to meals for lunch for busy moms
- Ideas for trying new foods
- How to enjoy all this good food and continue with your weight loss or health goals
- Find Amy at houseofnasheats.com
More from Well with Lisa:
- Schedule a free session: wellwithlisa.as.me
- Your Go-To Meal Guide: grab it HERE
- Instagram: @well_with_lisa
- Subscribe: podcast.wellwithlisa.com
More from Well with Lisa:
- Schedule a free session: wellwithlisa.as.me
- Your Go-To Meal Guide: grab it HERE
- Instagram: @well_with_lisa
Transcript
WEBVTT
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Welcome to Eat Well, Think Well, Live Well; the podcast for women who want to lose weight, but are tired of counting and calculating all the food.
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I'm your host, Lisa Salsbury.
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I'm a certified health and weight loss coach and life coach, and most importantly a recovered chronic dieter.
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I'll teach you to figure out why you are eating when you aren't hungry, instead of worrying so much about what you are eating.
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Hey, welcome back to the podcast.
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I am excited today because I've got an interview that I recorded a couple of weeks ago with Amy Nash.
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She's the food blogger behind house of Nash eats.
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And if you haven't ever been on.
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That food blog you will be in for a treat.
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She has some great series on her website, like American eats.
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So you can find recipes from each state across the nation.
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So that's really fun.
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We talk about some of her greatest tips for getting your food to taste like restaurant food and just getting dinner on the table.
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So we've got some great things in store for you.
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One thing I noticed as I was listening back to it is that I didn't jump in with my favorite tip.
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So I'm going to give you a bat right now ahead of time.
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my best tip for getting your food to taste a little bit better, these things that we make at home that we wonder why doesn't it taste like restaurant food?
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And that is to properly season And when chefs are talking about seasoning, they actually mean salt.
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And sometimes I'll add pepper, but primarily they're talking about salt.
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So when we are making things from scratch from And not using pre-packaged items.
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The sodium content is little to none.
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So there is no seasoning.
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In fresh vegetables and fresh meats.
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And you need to add that.
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There's no need to add as much salt as is in packaged foods.
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But properly seasoning your food by seasoning the water that things are cooking in.
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If you're steaming or boiling, like for grains or pastas.
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Vegetables that are being steamed.
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Definitely.
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Those needs salts.
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As well as your baked goods.
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And for sure, don't forget to salt your meats.
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Not only is this going to help with tenderizing, but no amount of salt added at the table.
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Well make up for a lack of seasoning while your food is cooking so that is my little tip but let's jump into this interview so you can hear from someone that cooks for a living Hey everyone.
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I'm so excited to have Amy Nash with us here.
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She's the food blogger behind House of Nash Eats, and we're just gonna have her do a little introduction of herself before we jump into our topic.
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Hi everybody, and Lisa, thank you so much for having me on your podcast.
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Um, yeah, I am a food blogger, a recipe developer, and a food photographer, and I've had my site for six years now and it's been really an amazing journey, sharing recipes and, and getting into that world and it's.
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Something that I'm really passionate about and I really, really love food.
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Awesome.
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I do too.
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And you're a mom also.
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Yeah, I'm a mom.
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I have two daughters.
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They are eight and 11 and they are great, and my husband and I live in the Bay Area in California.
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Nice.
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Not too far from me.
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Perfect.
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Well, I invited Amy on because I think cooking at home is one of those things that can make a really big difference in your health journey.
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And the reason is because, It is sometimes difficult to find the things that we definitely wanna eat at restaurants, right?
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Sometimes we can, but when we're eating at restaurants day in and day out, it can be difficult to stay on plan.
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So cooking at home is one of those things that I find most of my clients tend to shift.
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They want to cook more at home, but they don't really know how to do it, and they.
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One of my most common comments is it just doesn't taste as good.
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So I thought it would be fun to have someone who's basically a professional come on and help us find some of those things that can make a really big difference in how our at home food can taste.
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What would be some of your biggest tips on that?
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Okay, so I love this question and I have a whole bunch of ideas.
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Um, So the, just so you know, like I'm a, I'm a home cook.
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I'm not a professionally trained chef, but I've done a lot of research and obviously this is my job.
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So one of the biggest differences for me in getting food to taste just as good, if not better than at restaurants, is to use a meat thermometer anytime I'm cooking protein, I use a meat thermometer because it takes away the guesswork of when is this chicken done?
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And if you ever suffer dry chicken breasts, it's probably because it's being overcooked cuz you're not using a meat thermometer and a fairly inexpensive tool to just always have in your kitchen lets you know you just stick it in and once it reaches 165 degrees, that chicken rest is done and pull it off of the heat.
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Okay.
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That is amazing.
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I would not have thought of that.
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It's something I do, but I didn't really think of it as something I would do all the time because I only do it when I'm like grilling.
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So would you do it like when you are, I think the most common place I have dry chicken is when I'm stir frying and they're tiny pieces.
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Do you try and temp those pieces as well?
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So no, if there are tiny little cut up pieces of chicken, I don't use the meat thermometer on those, but if I'm doing like a pan sead or pan fried chicken, or if I'm roasting chicken in the oven.
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Or it's in like some other sort of dish like that, or like pork chops in a pan or a steak in a pan, or anything along those lines.
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I'll use the meat thermometer for those.
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that makes a a huge difference because that's what they use at restaurants to make sure that a steak is cooked exactly the way the customer wants it is they're just going off of temperature.
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So definitely use a meat thermometer.
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And then the other trick that a lot of home cooks don't realize is that when you take your meat off of a grill or a pan or anything, it's going to continue to rise in temperature by about three to five degrees.
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So if you're aiming for a temperature of say, 165 degrees, you probably wanna pull your meat around 162 degrees and it will finish rising on the plate to that 165 from the residual heat.
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Even like chicken breast.
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I always do that with steak, but I worry about chicken.
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Yeah, no, it, even with chicken, it's just a, it's just the, um, temperature of the pan and the outside of the chicken continues to cook it through.
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It's not like as soon as you remove it from the heat source, the inside stops cooking like that, that heat from the outside keeps going through to the center of the meat.
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So yeah, pork chops and chicken and pork chops, especially like I bring up, cuz those are the ones that I always struggled with.
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Really hard to cook.
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Most people cook them in a pan and they're super dry.
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Yeah.
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And so that's, that's something that really, really makes a big difference.
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Pork tender, loin, anything like that.
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Um, your meat thermometer, it'll totally change the taste.
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So on that note on pork, I feel like the cooking temperature on pork has actually, the advice has changed over the years.
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Is that true?
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Because I think my mom used to cook it to a much higher temperature than what we're kind of like allowed to at this point.
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That's right.
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So there are new guidelines from the, I believe it's the FDA that puts out those guidelines and they have, um, decreased the temperature of pork to where it's safe to.
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Cook your pork too, I believe.
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Don't quote me cuz I'm not looking it up, but I believe it's 140 degrees Fahrenheit.
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Um, so you can actually have a tiny bit of pink in the center of your pork chop or your pork tender loin.
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And that's totally okay with pork Now.
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And the reason for that change, from what I understand is the way that meat is processed these days compared to how it used to be, you used to have to cook it a.
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Farther along to make it safe and kill things, but it's so much safer the way it's produced and processed today that we can cook it to these lower temperatures.
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It's these much juicier and more moist, and it's totally safe to eat.
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So yes, check those new, new guidelines because I'm pretty sure it's 140 degrees for pork.
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That's good to know.
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Cuz I have to say, I don't make pork chops really ever, because I'm always worried they'll be dry.
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Yeah, it's one of my favorite things.
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Oh really?
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Okay.
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I'll look on your website and see which pork chop recipe gonna try next.
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What's your favorite one?
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um, my husband's grandma made these creamy apricot pork chops that have, um, apricots in them with like a creamy sauce, and they're amazing.
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They're probably my favorite pork chop or even just a, you know, pan-seared salt and pepper pork chop.
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But when you cook it the right way, it's fantastic.
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Okay, awesome.
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Um, any, any other tips on this one?
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Yeah, so the other tips that I would say to make your food taste just as good as restaurants is to use fresh herbs.
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They add so, so much flavor, and I know there's definitely a convenience factor of using dried herbs.
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But when you use fresh herbs, the food will just taste so much better and it's white.
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When you go to a restaurant and you're tasting the food and you're like, Oh, this tastes so good.
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How does this taste better than than home?
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It's because they're using fresh rosemary, fresh basal.
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Fresh cilantro, fresh regno, and it makes a big difference.
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It can get a little pricey.
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Some things that work really well for always having those fresh herbs on hand, which that's the, are key to it.
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Like I don't wanna go to the grocery store to get fresh herbs when I don't have them, but we planted the rosemary bush in our garden and I am not a gardener.
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But those things grow no matter what you do.
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And then I always have rosemary, um,
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Cuz Rosemary's like an evergreen, right?
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It grows all the time.
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Yeah.
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does.
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And so you just go outside and you snip off some Rose Mary and chop it up a little bit, add so much flavor.
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Um, if you do, like, if you are a garner, you can grow basil plants, which are pretty easy to grow.
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You can grow other herbs or regno time and use those in all of your food.
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Any, anything that calls for dried herbs.
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You can use fresh herbs and usually the, the rule of thumb is if it calls for a teaspoon of dried rosemary.
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You would use a tablespoon of fresh rosemary.
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That's how I always approach it, and it adds a ton of flavor to your.
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I, I have to say I love fresh herbs and if you follow me on Instagram, you can, You've probably seen me cut basil this summer cause I'm always like just a little bit and it's like enormous because my basil has gone crazy.
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So I've made several batches of pesto and I've got chives and parsley and I, I planted lavender also cuz my daughter loves lavender lemonade.
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It got shaded out, so it's really tiny.
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I have no lavender, but for the other herbs.
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Yeah, totally agree.
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So good.
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And then my last tip was going to be to eat seasonally focus on seasonal foods, because there's a reason that our, ancestors always did this, and it was because that was what was available.
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And these days you can get pretty much anything in any season.
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But it doesn't usually taste as good if you're eating out of season, and that's because those foods are being imported from somewhere else.
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They're not peak picked.
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At the peak of freshness.
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When you're eating seasonally, not only is the flavor better because it's the peak of flavor and freshness and the time of year, but it can also be cheaper because those foods are often like really?
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Widely available at Farmer's market to net grocery stores, and so the price is usually lower.
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Mm-hmm.
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Awesome.
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Uh, I do struggle with that in the winter because I much prefer a salad with cucumbers and tomatoes.
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But come January, there's just no good tomatoes in the store, so finding a good salad I like to have in the winter is a little bit harder for me.
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Yeah, so a great idea for that is to still focus on like seasonal options instead of like tomatoes and cucumbers.
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Look at things like perim and pomegranates and citrus because citrus, oranges and grapefruit all come into season during the winter.
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So chop up some grapefruit or some persimmon and throw those in your salad.
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They give kind of that juicy, um, bright flavor that a tomato would give.
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But it's seasonal and it changes things up and it keeps it fresh and it tastes so, so good.
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That is, that's such a good idea.
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I've never put a persimmon in salad.
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Okay, well, we'll, I'll try it this winter.
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I salad if you need recipe, Lisa.
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Perfect.
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We know where to go.
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So sometimes we want some help though from the grocery store, right?
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So if we're making food from home, but we're not quite all the way to from scratch cooking, what is worth it to like get a little help from the store, Maybe like shortcuts or what's worth, like, what's worth it to get the shortcut from as opposed to make it homem.
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So for sure there's lots of great options at the grocery store to make it easier and it's going to depend on the cook.
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For me personally, I.
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Don't often make homemade marinara sauce.
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I love the Raos brand marinara sauce, and so I always have that on hand so I can just easily throw it in and make, uh, like some sort of like casserole or spaghetti or things like that, Whereas other people have no problem making a quick marinara sauce from scratch.
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That's, and I do that sometimes too, but it's one of those things, I always have re's marinara in my pantry.
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Because I know that helps me get dinner on the table.
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I've, I think I've seen that one at Costco.
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Is that where you get it?
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Yeah, Costco sells it.
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Any grocery store sells it.
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It just happens to be the brand that I really like.
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that takes just like homemade to me.
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But other great options would be, to have some seasoning rubs or other that you can buy because you can just throw fish or.
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Beef or chicken in with a marinade or grab a rub and just rub your meat.
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And that's going to add a ton of flavor to a dish and really speed up the process because then you can just quickly pan fry it or throw it on the grill or put it in an air fryer.
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And all you have to do at that point is just add a veggie on your side or a salad or.
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Or some like crusty bread to go with it and you've got dinner ready.
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So those are kind of my favorite approaches or to really focus on like the rubs and the marinades and have those on hand.
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Hmm.
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That makes a lot of sense because sometimes having a well stock spice drawer is not for everyone.
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I love all the different spices, but I have a few like combination rubs, and they do make it so much easier, so you're not having to get out 16 different spices to make something like that.
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Yeah, and you can make your own rubs.
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If you find rubs that you really love, you can pull out your spice pantry and make your own versions of rubs and keep those on hand too.
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And that way you've got them ready to go for when you need them and you're busy, but you can prep them in a time when you've got some more time.
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Okay.
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Perfect.
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So rubs, marinara sauce.
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Any anything else you'd like to definitely keep on hand?
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So there are some great actually freezer options.
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I usually have a bag of, what are they called?
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Um, Chicken nuggets.
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Sorry.
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chicken nuggets in the freezer.
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Again, I have another particular brand.
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I'm kind of particular about things, and I don't like the kid's dinosaur ones, but there's a brand that Costco carries called Bear, b a r e, and I love those chicken nuggets.
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And I cook them in my air fryer, and it's really a different experience from cooking them in the oven because they crisp up and they're just, there's.
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They're really, really good.
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And that's an easy way for me to get something on the table that we can either just eat them straight as they are, we can throw them in a salad.
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They're just really versatile for me.
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Yeah, I ha I put'em on like, I call it a crispy chicken salad.
00:16:59.198 --> 00:17:01.389
And my daughter was like, This is a chicken nugget.
00:17:01.389 --> 00:17:02.889
I'm like, No, no, no.
00:17:02.979 --> 00:17:06.398
It's crispy chicken salad And she was like, This is amazing.
00:17:06.398 --> 00:17:09.278
She was amazed that I put chicken nuggets on salad.
00:17:09.864 --> 00:17:11.183
I mean, it's the best.
00:17:11.858 --> 00:17:13.989
Yeah, those, I really like those too.
00:17:14.048 --> 00:17:15.519
Those bare chicken nuggets from Costco.
00:17:15.519 --> 00:17:16.838
if you're Costco does not have those.
00:17:16.844 --> 00:17:19.838
You should definitely put in a request because they're really good.
00:17:20.259 --> 00:17:22.269
I don't know if any other stores, is that common?
00:17:22.269 --> 00:17:27.519
Like does, is there a good alternative at like Trader Joe's or Whole Foods, something like that?
00:17:28.689 --> 00:17:29.298
I don't know.
00:17:29.314 --> 00:17:30.953
I'm, I'm sure that there are.
00:17:30.953 --> 00:17:42.683
And so it's the, the point is if there are some freezer items that work really well for your family, those are great to have on hand because they can really speed up the process and they take away the like stress of.
00:17:43.233 --> 00:17:47.223
I don't have something like, I don't have raw chicken breasts ready to go.
00:17:47.223 --> 00:18:00.213
Like if you love fish sticks, if you have like a coconut shrimp that you love from Trader Joe's, or I'll buy like Trader Joe's gnocchi, and that's, it's like a frozen gnocchi at Trader Joe's and that's fantastic.
00:18:01.094 --> 00:18:09.554
so yeah, have some items in your freezer that by just adding a few additional things to it, you can make a, a semi-homemade.
00:18:10.641 --> 00:18:11.211
Perfect.
00:18:11.211 --> 00:18:11.901
Thank you.
00:18:12.020 --> 00:18:12.740
These are great.
00:18:13.223 --> 00:18:16.784
So, I find I'm gonna switch gears a little bit because.
00:18:17.624 --> 00:18:19.304
Making dinner for families.
00:18:19.304 --> 00:18:21.284
A lot of my audience are moms.
00:18:21.284 --> 00:18:25.693
They tend to be primarily in charge of cooking the dinner for the family.
00:18:25.963 --> 00:18:27.794
I know that's a little bit stereotypical.
00:18:28.124 --> 00:18:30.924
Some men love to cook and that's awesome.
00:18:31.183 --> 00:18:35.564
Maybe you share the responsibility, but we tend to eat as moms.
00:18:35.564 --> 00:18:39.134
Are breakfast and lunch a little bit separate from our dinner?
00:18:39.784 --> 00:18:43.023
This is where I find my clients really struggle is lunch.
00:18:43.023 --> 00:18:45.243
They're like, I just don't know what to eat for lunch.
00:18:45.544 --> 00:18:51.634
My most common suggestion, honestly, is leftovers because if you liked it for dinner, like just have it again.
00:18:51.993 --> 00:19:01.054
But aside from that, what do you, what are your kind of go to meals for lunch for yourself when the kids are at school or for moms that work away from home?
00:19:01.054 --> 00:19:02.193
Things that they can pack.
00:19:02.608 --> 00:19:04.558
So I love leftovers too.
00:19:04.588 --> 00:19:05.068
I really do.
00:19:05.074 --> 00:19:12.328
And the funny thing is, I'm kind of the only one in the family who does love leftovers, so I usually get to eat those.
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