We’ve all been there: I gotta get this done. . . then I have to drive over there by 11:00. . . then go to a meeting . . . then drop by to see my sick friend real quick . . . finish up something at work then pick up the dry cleaning and mail a package on the way home . . . .
A Very Dangerous Point
All of a sudden, the day is gone, you’re racing into the kitchen and you haven’t even thought about what to fix for dinner. This is a Very Dangerous Point because at this point, dinner will likely be whatever you can lay your hands on fast. It’s such a dangerous place because the foods you can lay your hands on quickly are usually the very foods you want to stop eating! The ramen noodle packages . . . the frozen pasta meals . . . the cheese and crackers . . . a bowl of cereal . . . .
Goal Fail . . . Again
Does it seem like you hit the same dangerous point, day after day–and default to the same old foods day after day? And so every time you check in with your healthy eating goals you must chalk up yet another fail?
The Interrupt
The think-ahead-and-plan-habit is just the “interrupt” you need to jolt you out of this depressing cycle. You can readily make a good meal if you have planned it and bought the right ingredients. The last newsletter talked about this saving habit–with a reminder that it has two parts: planning + thinking ahead. In other words, plan with enough “thinking ahead” time to give you some reasonable options and you’ll optimize the power of your planning efforts.
But we all know that sometimes life doesn’t work out so neatly, and you’re left without a meal plan. That’s when you need:
A Backup Plan for When You’re Back’s Against the Meal Making Wall
And the best option when your back’s against the wall:
Be Your Own (Healthy) Fast Food Restaurant!
And the key to being your own healthy fast food restaurant is:
The Pantry!
Making do in a pinch is where a pantry shines. With a few strategic staples, a quick meal is always within easy reach. For example:
- My refrigerator pantry always houses long-storage vegetables like cabbage, carrots, beets, celery and ginger as well as cooked brown rice and eggs (and it can also include tofu and cheese.)
- My cupboards always have potatoes, sweet potatoes, onions, and garlic as well as canned beans and tomatoes.
- My freezer always has frozen vegetables, pesto, dried fruits and meats.
- And I always have lots of long-lasting spice blends and seasonings like soy sauce, fish sauce, vinegars, lemons, limes, etc.
With just these few things, I can whip up dishes like
A cabbage, carrot and onion hamburger skillet with Cuban Island Spice Blend and canned tomatoes
A cabbage, carrot and onion stir fry with e.g., tofu (or egg crepes), ginger, garlic and soy sauce
A lime and cumin cabbage slaw with microwaved potatoes on the side and quick thawed ground meat from the freezer
Microwaved sweet potatoes, sautéed coconut frozen green beans with curried celery-tuna salad on the side
These dishes may not be fancy, but they are plenty good-tasting, healthy and satisfying. Which brings me to the key mindset shift needed to become a successful fast food restaurant:
Moderate Your Expectations
Meal making can be a wonderful time to experiment, try new recipes and have a great culinary adventure. But when your back’s against the wall, it’s not that kind of time. The point is to just get real, whole food meals on the table as best you can without the benefit of thinking ahead and planning.
So of course you shouldn’t expect gourmet creations from your fast food restaurant! You’ll just be putting together simple skillets, stir-fries and soups from just what you have on hand. Don’t beat yourself up or demand more of yourself. Remember: Simple is A-OK!
If it’s any comfort, 60 to 70% of my meals are “healthy fast food meals.” But don’t think that means you are stuck with bland, comfortless food. With just a little seasoning magic even super simple meals can be delightful and completely satisfying.
Bonus Option: Cook without Cooking
Feeling unsure about getting your fast food restaurant up and running? I have the perfect class for you: How to Cook Healthy Meals . . . Without Really Cooking. Over the course of five online classes, learn how to shop for healthy convenience foods and then assemble them into super quick meals, faster than going out for fast food! In fact, each follow-along class is just 35 minutes long. By the end, your dinner will be done–and you’ll have learned some valuable nutritional information and skills. How would you like to be making these kinds of delish dishes: *
- Veggie-Boost Soups–3 versions
- Panzanella for the Season
- Mediterranean Eggplant Wraps
- Quick Tortilla Soup with “The Works” on Top
- White Fish in Coconut-Tikka Simmer Sauce
*(All recipes vegetarian, paleo or option on request)
Find out more and register here
