Breathe Magazine

To know me in real life, is to know that I cook A LOT.  I do not schedule events, meetings, or workouts after 5pm.  That is the time to be home cooking things up!   At last count, I had over 50 cookbooks that I truly have read/used/highlighted/re-used, etc… Most of my ideas for cooking, though, came from our five trips to Italy and the cooking lessons I received when I was there.  I love to cook Italian, love pasta, bread and all those other wonderful starches highlighted in most cookbooks, but, those are the times of the past.

Nowadays, it’s a treat if I serve pasta at dinner!  Our meals consists of a protein source, 2 vegetables and a fruit.  Crazy as it sounds, my guys will eat all sorts of fruits and vegetables- edamames, peppers, collard greens, broccoli, just about anything I put in front of them, they will try.  Seriously!

With all that said, I’m no longer a “purist”.  One who one cooks from vegetables straight from the farmer’s market or even straight out of the onion basket.  I’m quiet sure Giada would not stoop to the following shortcuts, but, hey, the recipe tastes just the same!

Check it out:

Dorot Frozen Herbs

Absolute MUST HAVE.  I use these cubes twice a day sometimes- in eggs, in stir-fry’s, soups, etc! These are the best!

Birds Eye Frozen Chopped Spinach

Again, easy, quick, and versatile.  Goes in everything from eggs to smoothies to frittatas..2 bags a week is a minimum for our family!

Sara Lee Frozen Fruit

I know this has been around forever, but, really, I’ve only JUST BEGUN to rely on frozen fruits a lot.  It’s so easy to open a bag, dump it into a container of yogurt, and it’s ready and delicious for my first meal of the day.

One Super Knife.  I have one that is scary sharp.  But, it sure makes my life easier when it comes to prepping those veggies!

And finally, with all the above said, I’d like to leave you with a perfectly protein and carbohydrate friendly meal.  My version of the protein pancake.  And, it’s VERY easily adapted for the kids- just add syrup – with no berries on top (at least for mine).

1 cup of slow-cooking oats

2 scoops of protein powder

4-6 egg whites

dash of cinnamon

Mix and form 4 pancakes in a skillet with one teaspoon of olive oil.  Cook 2-3 minutes on a side until they are light brown.  While the pancakes are cooking, throw a 1/2 frozen mixed berries in the microwave and defrost with a little water.  When they are soft, mash the berries, drain the water and add a bit of agave nectar.  Serve over the pancakes and add agave nectar as desired for sweetness.

Anybody have any other shortcuts they’d like to share?

This post was written by Rachel, owner and creator of Fit Mom’s Blog.  She has two children and is passionate about all things related to health, fitness and cooking!