Meals that are interesting and inviting, lively with vegetables, rich in whole grains and clean proteins, and high on color and flavor that come from real ingredients not test tubes.<\/p>\n
Meals that taste really good, that you can feel good about eating, and that synch with the good of the planet.<\/p>\n
Put in terms like this, good eating is pretty simple, right?\u00a0 But then we head to the kitchen at 5:30 or 6:00 or later.\u00a0 Suddenly, that simple goal seems completely illusive, as we cast about for something to fix for dinner and end up rushing some not-that-good thing to the table.<\/p>\n
Then comes the reckoning point.\u00a0 We’ve sweated and stressed to produce a meal, but it’s not that satisfying or rewarding.\u00a0 So now we are ready to lay some blame.\u00a0 “Cooking” is a ready, obvious and reasonable culprit:\u00a0 “I just can’t Cook,” “This is why I hate to Cook,” “Cooking takes too much time,” “Cooking is too expensive anyway . . . ”<\/p>\n
It’s understandable that we want something to blame for the disappointing way meals often unfold, but is Cooking really the problem?<\/p>\n
Here’s a surprise:\u00a0 It’s not.\u00a0 Hooray!\u00a0 You’re not doomed to dismal meals because of a belief that you can’t or hate to cook.<\/p>\n
Experiment yourself.\u00a0 Over the next week, cultivate this awareness if you’re struggling at dinnertime:\u00a0 Do I really not know how to cut up fruit for this month’s Fresh Fruit and Herb Salad Dressing?\u00a0\u00a0 Is it really a mystery to wash a head of lettuce for the Green Salad with Chicken?\u00a0 How about opening a can of chicken for some quick protein?<\/p>\n
If these “cooking” steps are entirely doable, the plot thickens, because if cooking isn’t the problem, “what is?” you’re left to wonder.\u00a0 Here are some potential candidates:<\/p>\n
After 20 years in the healthy meal making business, can I tell you that\u00a0 seven times out of ten, these “non-cooking barriers” are what keep clients, class members, friends and family from Everyday Good Eating.\u00a0 Too bad, because we need good, nurturing, nourishing meals made from sustainably grown foods that will save our health and the health of the planet–and that also comfort us with delightfully good taste.<\/p>\n
This is why I’ve developed The Whole Kitchen Way to Wholesome Meals<\/a>, a 6-week series of cooking classes + a whole lot more.\u00a0 I share helpful, building block cooking\u00a0 skills, but as importantly, we address the non-cooking barriers to Everyday Good Eating.\u00a0 Based on my book, Take Control of Your Kitchen<\/a>, we develop skills, tips, tools and habits that beat boredom, keep kitchen chaos at bay, promote confidence and comfort in the kitchen and make the meals of your dreams an everyday reality.<\/p>\n