You’re a conscious cook

Motivated, Reliable, Organized

 

so, what does a “conscious cook” mean?

You know that you can be reliable with meal prep using recipes and a plan! In the kitchen, you are willing to get the job done by being consistent and keeping things organized. When you hit the grocery store, you have a basic plan, tend to pick out the same items each week, and stick to the same few recipes. You feel focused in the kitchen and can execute a variety of different cuisines by following a recipe or getting some tips online. You value LOGIC in the kitchen.

 

Your Strengths:

  • Motivated

  • Reliable

  • Organized

Areas For Improvement:

  • Exploration

  • Confidence

While you are highly motivated to feed yourself consistently…

You still might be struggling to really hone in on your bodi’s unique needs. Perhaps you’re dealing with a chronic health condition or have been advised to follow a specific diet to help reduce inflammation.

Because you are so consistent and organized in how you shop and cook, you may feel a lack of creativity and ease in the kitchen making it difficult to try new, healthier ways of doing things.

You might also find yourself indulging in certain foods you know you should avoid simply because you are in the habit of buying them.

Balancing your need for consistency and organization with education around what your specific body needs could help you achieve the health goals you’ve set for yourself.

Learn to hone your freestyle foodie skills

Check out my signature program, The 4-week Kitchen Transition, to learn how you can become more organized in your menu planning and eat from a place of nutritional balance.

This program is part nutrition education and part kitchen-demo designed to help you hone your personal food style and feel 100% confident in using the kitchen to achieve optimal health.

Make It

As a Conscious Cook, you know you can rely on this simple method. But I urge you to embrace your brave side and get wild with veggies and seasonings that are not your norm. 

 FEATURED RECIPE: CLASSIC ROASTED VEG

You can add flavor using the “Pantry Essentials Guide” as a guideline. 

  • Choose 2-3 veggies each time you roast.

  • Place prepped veggies on cookie sheet and drizzle with olive oil, salt and pepper to start 

  • Season depending on your mood

Veggies That Roast for About 40 to 50 Minutes – stir 1-2x and aim for crisped and browned.

  • acorn squash (split, seeded, cut-side down)

  • potatoes (whole, skin-on, pierced)

  • sweet potatoes (peeled, cubed)

  • turnips (peeled, cubed)

  • butternut squash (peeled, seeded, and cubed)

  • spaghetti squash (split lengthwise, seeded, cut-side down)

  • asparagus

  • beets (peeled and quartered)

  • bell peppers (cubed)

  • broccoli (cut into florets)

  • Brussels sprouts (trimmed, halved if large)

  • carrots (peeled and cut into 1″ sections)

  • cauliflower (florets)

  • eggplant (cubed)

  • mushrooms (whole or halved)

  • onion (peeled and cubed)

  • parsnips (peeled and cubed)

  • tomatoes (whole, such as cherry) *try roasting at 250°F for two hours to get sweet dried tomatoes!

  • zucchini/summer squash (cubed)

 
 

 

READY FOR YOUR FREE MENU PLANNER?

Each week I cook 3 meals for anywhere from 2-12 people. That’s A LOT of food. And I easily manage the shopping using my weekly Menu Planner. Get organized with a FREE blank copy you can start practicing with. And check out the inside scoop on my weekly menus with 2 sample plans!