finding love in yourself
We all know February is the month of looove, and at FARE we are declaring it the month of loving YOURSELF, and in the best way we know how - with food.
Everyday there seems to be a new post, podcast, must-read article, with the words “wellness” “self-love” “self-care”… and while we couldn’t be more into this new-ish movement, it can be overwhelming. So, “where do I start?”, you say. Well, it should come as no surprise that we believe the best place to begin practicing love on yourself is in the kitchen.
Weekly planning and prepping of simple, healthy meals gives you the solid foundation and peace of mind that you are nourishing your body at it’s most basic level. Prioritizing a diet of nutrient dense, mostly plant-based foods will give you the energy you need to practice all the other forms of loving yourself you want to incorporate into your day or week.
Now, we know that planning meals and prepping foods days in advance of when you will actually be eating them can sound overwhelming, but we really encourage you to give meal prep a try this month and notice the ways in which it changes your day and ultimately simplifies your routine. As our way to love on you this month and beyond, we have created a handy guide to make meal planning a little less daunting and a lot more doable. Let’s get lovin’.
The very first step is identifying your best sources for produce and protein that fit your budget. Prioritize organic for fruits and vegetables with thin skins; apples, berries, potatoes, zucchini, greens and conventional for those with thicker skin; winter squash, melons, bananas, avocados. Responsibly source animal proteins, eggs and dairy - The farmers market is the best place to do this. There are many online resources now too. Look for grass fed meats, sustainably raised or wild caught seafood, free range organic eggs and dairy from grass-fed cows, sheeps and goats.
Prepare the veggies you choose for the week they way you prefer. This can be roasted, steamed, sautéed or grilled. There is no right or wrong method here.
Cook them all in one day and store in the fridge or pre-cut veggies, store in the fridge raw and roast, steam, sautéed or grill the night you're eating them. If you choose the latter, make enough to have leftovers for lunch the next day.
Make big batch sauces and dressings that will keep in the fridge for 7-10 days. This is a game changer and will make meals come together even quicker than you imagined.
DO add extras like fresh herbs, nuts and seeds, sauerkraut (hello, good digestion), pickled onions, cheese, hummus… these will keep things interesting and only enhance your delicious produce.
DO let yourself be inspired by others recipes, photos, cook books etc.
DON’T get hung up on “rules” or making it picture perfect.
DO have fun and try new things.
