Tag: food

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Meal Prep for the Win!

The 2018-2019 school year is freshly underway, and although I’m not a parent, I know the chaos that a new school year brings. Growing up in rural Minnesota in a town, moreover village, with a population of 1,300 people, a lot falls on the eldest sibling  — which is me — when it comes to helping out with the younger siblings. Having two working career parents who often traveled for work didn’t help lessen the workload, either. From the age of 12 or 13, I was responsible for not only getting myself up and ready for school in the morning, but I was also responsible for getting my younger brother and sister up and ready, too. It wasn’t always easy either, as I liked to be to school by 8am so that I had time to socialize with my friends before class, but my brother and sister prefered sleep much more, so I rarely hit my 8am target. I was an alarm clock, wardrobe stylist, hair stylist, personal chef, and chaperone on the walk to school — which granted was no more than a block away from our home — so believe me when I tell you that even though I’m not a parent, I know the chaos that a fresh school year brings.

On duty before school, as well as after school, I was responsible for finding my brother and sister after school and getting them to their numerous evening programs and sport practices, usually with the addition of my younger cousins, too; only to be amplified once I got my drivers license. This may sound like a lot of work, especially for a young kid who was also juggling school work, but I would be lying if I said that I didn’t miss those days, as I really do miss them. Although I haven’t had these responsibilities in a number of years, this new school year is hitting me harder than most, as my youngest sibling just started her senior year, and being the sappy, sentimental, and overly emotional person that I am, I can’t help but feel sad when thinking back on the younger days. But alas, change is inevitable, and the excitement and awe of witnessing my sister blossom into a beautiful young woman far outweighs the sadness brought about by change.

While on duty as an older brother made live-in nanny, I learned the invaluable lesson of being organized and overly prepared. I’ve always enjoyed cooking, and being the overachiever and natural nurturer that I’ve always been, I found much joy in batch cooking and meal prep, which alleviated a lot of unnecessary stress when trying to feed my siblings before and after school, or when trying to pack them a lunch on days when they didn’t like the lunch option. If you’re struggling with a lack of time when trying to get your kids up, ready, and fed before school in the morning, meal and snack prep could really help you keep your mornings and days on track and running smoothly. Start with basics like vegetable packets — maybe carrots, celery, and blanched broccoli — and your favorite veggie dip, fresh fruit packets — including berries, melon, and grapes — and trail mix packets. If possible, please try to use reusable bags or BPA free tupperware containers. For breakfast, which was rarely eaten at home but rather while running out the door  — I would prepare large batches of baked breakfast sandwiches, which usually included eggs, cheese, and breakfast meats, sandwiched in between two english muffin halves — that is until I discovered how to create syrup infused pancake muffins — that I would wrap in parchment paper, label, then place in a sealable container and freeze. Because I’m a sugar junkie, I would also prepare large batches of pancakes, french toast, and waffles that I would freeze and then place in the toaster oven for quick reheating making for a simple yet delicious breakfast in a pinch. Having a few snack and breakfast options on hand really does make a world of difference.

My mom always kept our refrigerator and pantry stocked to the brim, so on days when my brother or sister requested a packed lunch, throwing together a simple and filling lunch was quite easy. If I were to pack them a lunch today, however, I think I would forgo the deli-meat sandwich with a side of chips and instead send them with a hummus and veggie wrap with the addition of roasted chicken and a side of fresh fruit, or something slightly more healthy and nutrient dense than a sandwich. You could also batch cook a few different types of burritos, wrap them in parchment and then again in foil, and freeze — that is if a microwave is provided at the school for reheating purposes. A simple veggie lasagna with whole wheat pasta noodles would be lovely as well, and requires very little time to prepare ahead of time and it also freezes nicely.

The favorite of my creations, hands down, had to be my homemade chocolate chip cookies. I would make triple batches of these cookies once per month — they were a favorite of everyone in my family and the most coveted snack, more like treat, to bring with you to school. The secret, which I’m sure I picked up while watching the Food Network, was a mixture of white chocolate chips, semi sweet chocolate chips, and milk chocolate chips, as well as a heaping scoop of peanut butter, and last, but most definitely not least, a packet of white chocolate pudding mix — I know, quite odd, but let me tell you, these cookies are magical! The white chocolate pudding was the star of the show, not only adding another level of chocolate flavor, but it also created the best chewy texture. I will write and share the recipe for these cookies on the Recipe Box page of our website in the coming days.

Conclusion. The school-year does not have to be chaotic, and can actually be quite fun and enjoyable if well prepared. Try planning a weekly or monthly menu with your family, and after you have a menu set, give batch cooking and meal prepping a go to give yourself more time during the week. Simple, make ahead meal and snack options will save you so much time in the long run. Cheers to reducing chaos this school year!

Happy Friday!

Payton

 

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All-you-can-eat… Resort Style

I am a firm believer that staying at an all-inclusive resort is one of the best ways to vacation… because everything is included. Food, drinks, hotel amenities, all included in one package price, which in return affords you the luxury of a more relaxing vacation. When I vacation, I really enjoy doing nothing but taking in the moment in a peace-induced manner. I don’t want to have an agenda, I don’t want to be on the go, I only want to allow my body the rest and rejuvenation that it deserves. So for me, all-inclusive translates to stress free and hassle free, and is the only way to go. 

This past winter, in an attempt to escape the cold New York winter and rid my body of its winter blues, I took a trip to Cabo. The resort, all-inclusive of course, was beautiful and loaded with amenities. With a dozen different restaurants and pool side bars, finding food and drinks throughout the day was quite easy… and easy always equals relaxing. The resort boasted cuisine from across the globe, so there was really something for everyone, served at all hours of the day and night, both indoors and outdoors. With no need to search for restaurants or plan meals, choosing an all-inclusive vacation really heightened my stress-free holiday. 

Outside of stress-free dining, choosing an all-inclusive package also takes the stress out of finding activities to do while on vacation… if you’re in to that sort of thing… but I however, as mentioned above, am not. Most resorts offer a plethora of activities to keep you occupied throughout the day and night. The resort that I stayed at had 10 pools, a bowing alley, two spas, a shopping center, a sports club, two night clubs, water aerobics, pool side entertainment with a fabulous entertainment staff, and nightly shows. For people like me, the resort also had beautiful beach cabanas for endless hours of lounging by the water. 

With airfare, hotel, and food all bundled together in one package, all-inclusive travel really does make for the most stress-free vacation. 

Happy travels!

Payton 

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Homecoming

Last week I brought you on a journey to Roanoke, Virginia, where the food culture is not so vegan friendly, and this week, we’re off to Spring Grove, Minnesota, a tiny Norwegian settlement in the Southeast corner of Minnesota boasting a population of 1,200 people… a modern-day village that I am proud to call my hometown. Not unlike Virginia, most restaurants in Minnesota are meat and dairy forward, and finding delicious vegan options, especially in my hometown, is nearly impossible. For the longest time, my grandparents couldn’t grasp the concept of veganism and had no idea what I ate to survive — they have since come around, and are now trying to adopt a more vegetable forward diet. Thankfully, Spring Grove is a farming community, so fresh produce is abundant in the summertime. 

In terms of food, the thing I look forward to most when visiting home is drinking a Black Cherry soda from Spring Grove Soda Pop Company — I never drink soda, but I allow myself to have one during my trips home. The company was founded in 1895 by pharmacist G.G Ristey, who served soda from a soda jerk counter that was a staple of his pharmacy. To meet customer requests of having soda that they could bring home, Ristey and his brother-in-law purchased bottling equipment and began producing soda that was sold at local venues. The company has changed owners throughout the years, but the original recipes have gone unchanged, and the company continues to produce nine, pure cane sugar, old-fashioned sodas, to an expanding market of consumers, a network spidering far outside of Spring Grove. The soda is rich, nearly syrupy in consistency, but so delicious. For me, it’s a taste of childhood. 

Outside of soda, when home, I cook many of my own meals, in part due to the lack of vegan food, but mostly because I love to create in the kitchen. Thankfully, my mom is a heath food junkie, and frequents a food coop near her office in La Crosse, Wisconsin, a beautiful 45 minute drive through the bluffs from my hometown, so she always stocks the pantry and refrigerator with beans, whole grains, and fresh fruits and vegetables before I arrive home. The sweetest and most thoughtful mom, she always requests that I send her a grocery list a few days before I fly home to insure that I have everything that I need to create in the kitchen. The food coop also has a plethora of vegan options at their cafe, so when in a bind, or when I don’t feel like cooking, my mom stocks up on cafe items as well, my favorite being a toasted almond and quinoa salad with supremed orange segments and spring peas. They also sell Dandies marshmallows, a vegan marshmallow, at the coop, so I’m able to enjoy a s’more at the fire, using Endangered Species vegan dark chocolate of course!

Happy travels! 

Payton 

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Traveling Vegan

Finding vegan food while traveling is not always easy, especially when traveling to areas of the country that rely heavily on meat and dairy products. I was in Roanoke, Virginia during the 4th of July week, and finding vegan food at restaurants and markets was really quite challenging. Aside from a beautiful array of fresh produce at roadside farm stands, fresh and delicious vegan food was nearly nonexistent. Thankfully I’m a chef, and I enjoy a challenge, so I was able to whip up quick and delicious meals on the go, to be enjoyed at the hotel, on the road, or before going out to dinner with my family. It’s a little awkward sitting food-less at a table of dining individuals, but when the majority of restaurants have no vegan options, there are only so many french fries one can consume in a weeks time, so it’s better to just pass. With a little planning and willpower, it’s really no effort at all to create beautiful and nutrient dense vegan meals with little to no kitchen equipment in a hotel room — you just need to be prepared. When shopping, remember balance, knowing that each of your meals should contain greens, carbohydrates, protein, and fat. Choose fruits and veggies that need no kitchen equipment to prep for consumption. If craving melon, opt for the pre-cut and packaged options — not something I would normally advocate for, but when you’re in a bind, it’s okay to use. If preparing a salad, like mentioned with the melon above, chose pre-cut and packaged produce that can simply be added to salad greens. A simple vinaigrette can be made with vinegar — like red wine vinegar or apple cider vinegar, olive oil, dijon mustard, salt and pepper, whisked with a fork in a plastic bowl. Fresh fruit is always a delicious add-in to a salad, so feel free to add whichever fruit you desire, and maybe add some roasted nuts and a protein rich canned bean like chickpeas, and boom, an easy and delicious lunch or dinner. For breakfast, I enjoyed either avocado toast with roasted red pepper hummus and a side of fresh fruit, toast with raw almond butter, a smear of coconut yogurt, and fresh berries, or a bottled organic protein shake. The moral of the story is, whether traveling near or far, finding vegan food at restaurants may be a challenge, but creating beautiful food doesn’t have to be. With a little imagination and preparation, you’ll have an amazing meal in minutes flat. 

Enjoy the journey! 

Payton