Happy New Year y’all! I hope everyone had an enjoyable holiday season, and is committed to the first day of their NYE resolutions. January first marks the start of my busiest six weeks in the kitchen as we start our home cooking challenge giving up restaurants, takeout, and alcohol (hubby also gives up carbs) until Valentine’s Day! It’s crazy to realize that this is our fifth year of self-imposed sobriety, and third year of giving up dining out (work functions excluded) for an extended period. I have learned a lot over these past few years about giving up restaurants and take-out and want to share my top 5 takeout takeout tips:
1. Have a plan- Plan out your meals, snacks and grocery lists at least a week in advance. I personally plan our meals and shopping lists before the start of each month, and try to grocery shop every Sunday.
2. Buy in bulk- If you have the space, take your monthly shopping list to Costco or Sam’s Club to stock up on spices, meat, nuts, canned vegetables etc.
3. Slow cook- Invest in a sous vide machine or slow cooker so you can start dinner in the morning and come home from work to a prepared meal
4. Leftovers- Leftovers will become your best friend. Get creative in how you repurpose them, and make sure you have the right containers to pack and heat your food at work
5. Celebrate- Plan something extra special for Valentine’s Day to celebrate your six weeks of hard work and discipline!
For anyone who has been successful with their whole 30, Cook 90, or takeout takeout challenge, what other tips and tricks do you have?
As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!
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| Sticky Baked Chicken Wings |
RECIPES
Sticky Baked Chicken Wings, Source: Food and Wine Magazine, January 2017, page 128
Black Cod With Swiss Chard, Olives, And Lemon, Source: Bon Appétit Magazine, January 2013, page 40
Weeknight Porchetta, Source: Bon Appétit Magazine, January 2015, page 30
Grass-Fed Strip Steak With Spicy Hoisin Sauce And Cucumber Relish, Source: Bon Appétit Magazine, January 2010, page 99
Chunky Lamb Ragu with Celeriac Noodles, Source: Inspiralized
Paleo Baked Turkey Breast, Source: Living Well Mom
GROCERY LIST
Produce
2 large bunches Swiss chard
2 English hothouse cucumbers
1 celery rib
1 medium celeriac (celery root)
1 bunch scallions
1 bunch cilantro
1 bunch rosemary
1 bunch thyme
1 bunch mint
1 lime
1 lemon
1 ginger root
2 heads of garlic
1 small yellow onion
2 Maui or Visalia onions
4 medium shallots
Dairy and Frozen
Eggs
Meat and Seafood
5 pounds chicken wings
2-2.5 pounds boneless skinless turkey breast
2 1-pound 1" thick grass-fed New York strip steaks
.75-1 pound lean ground lamb
1.5 pounds pork tenderloin
Bacon
4 4-ounce pieces skin-on black cod fillet
Interior Aisles
Olive oil
Canola oil
Coconut oil
Unseasoned rice vinegar
Kosher salt
Iodized salt
Pepper
Crushed red pepper flakes
Coriander seeds
Cumin seeds
Ground cumin
Fennel seeds
Onion powder
Garlic salt
Nutmeg
Toasted sesame seeds
Soy sauce
Hoisin sauce
Honey
Ketchup
Tomato paste
14.5 ounce can crushed tomatoes
1 can low sodium chicken broth
Oil-cured black olives
Hard to Find Ingredients
Tapioca flour
Almond flour
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