We all tend to have our preference and what works for me may not work for you. In fact, what works for me definitively does not work for coach Kate. Neither of us is going to tell you there is one way to do things. It is not about exactly what and how we eat so much as it is about finding a way that is both sustainable and enjoyable for you. What we both have in common is a flexible job is being self-employed and working from home for the most part, affording us a luxury that we know not everyone has. We also are the primary cook for our household and have a family to feed. But this is where it ends. This is the beauty of this, we are not here to control all the details for you, there are many ways to make it, we are just here to provide support and help you find your own way. Enjoy this new blog entry from Kate.
Let’s let Kate take it away in her own words.
There is no right way or wrong way to do this eating thing. Annie and I are very different in our approach to feeding ourselves and our families. Both of us want delicious food with enough variety that we don’t feel like we’re going to go crazy eating the same thing over and over again. But that’s pretty much where the similarities end. Annie is constantly trying out new recipes and plans her entire week ahead each Sunday. I’m a much more fly by the seat of my pants kinda girl. Don’t get me wrong I’ve tried the planning thing. I ever tried to include my family on the decision making process. I have a chalkboard wall in the kitchen that seemed like the perfect place to plan and write out each days dinner menus. There for all to see and know what to expect on any given day. The problem is I’m fickle. I change my mind because I either don’t “feel” like eating that or I’m too tired to put the required effort in by the time dinner rolls around. Instead I tend to lean towards less “fancy” cooking.
I have a massive collection of herbs and spices. In the summer I’m blessed with a really large herb garden. I’ve tried growing my own veggies but have failed repeatedly and have decided that it’s just so much easier to just go to the grocery store.
I keep a stocked collection of various oils and vinegars and these combined with my herb and spice collection I can create a variety of flavours without adding a huge amount of macros to our meals. We also have a stable of “macro friendly” recipes that I can pull from which I know how to make without really having to think if I’m feeling like creating something a little more involved. So really most of our meals are decided by which protein source we would like on that day followed by what fresh veggies are around and looking good. Depending on activity level a starchy carb of some sort is selected to round out the meal.
My meals tend to start with what kind of flavour profile are we in the mood for today?
Looking for an Asian feel? Sesame oil, soy sauce, ginger, five-spice bland, mirin will all envoke the taste your looking for
How about Italian? Olive oil, fresh basil, oregano, garlic, juicy tomatoes, cucumbers, white wine vinegar, balsamic vingar.
Greek? Oregano, garlic, olive oil, greek yogurt, feta cheese.
Indian? Curry powder, coriander, cumin.
Mexican? Chili, chipotle peppers (canned), lime, cilantro.
It’s not that I never try new recipes because there definitely comes a time when I’m looking for something new but on a day to day basis I generally pull something from the list below.
Solid Webster Recipes that get used again and again.
Ground Turkey-Turkey chili – either verde or regular, Turkey burgers that can also be meatballs or meatloaf depending on your mood, Turkey taco salad, Turkey pasta sauce.
Chicken-Coq au VinButter, ChickenPizza, ChickenGreek chicken wraps/salad, Cauliflower Mac n Cheese with Chicken.
Pork Tenderloin-Pork medallions and peppers in balsamic reduction, Pork medallions with tomato sauce, Asian pork tenderloin (ginger, garlic & soy sauce), Instand Pot pull porkPork with onions and apples.
Beef-Instant pot beef stew, Asian flank steak,Cast iron pan sirloin steak with thyme.
Eggs-Frittatas – loaded with veggies and using egg whites to boost the protein levels.
Veggies (non starchy)-When in doubt spray with olive oil add a little salt and roast in the oven (winter) toss on the BBQ (summer). Big ass salads in the summertime – I’ll buy a bagged salad and add in extra fruits, herbs, veggies, cheeses.
Starchy Carbs get added in on an as needed basis. My favourites tend to be yams, potatoes and rice. I love pastas and breads but sadly they don’t love me back so I will eat them but it’s pretty sparingly to avoid gluten.
So I realize this pretty much just covers dinners so here’s the info for breakfast and lunch. Lunch is either leftover of what we had for dinner the night before, pan fried fish with veggies or if I’m luck Trader Joe’s chicken sausages.
Breakfasts are almost always Greek yogurt (high protein) with a little granola, chia seeds and fresh fruit. It might seem boring to many but it brings me such joy in the morning and goes down soooo easy. If it’s not broken don’t fix it!
Feel free to comment or drop us a note if you would like support finding your own way. Planning in general and meal prepping we have found to be the keystone habit to people being successful with their nutrition. Also I am sure if you ask nicely Kate would share here tried and tested recipes.