eat simple
WELCOME TO MY GROCERY GROUP!
I am so glad to have you on board with the grocery list + meal guide! I hope you find it helpful :)
My goal is to help you save time, and maybe eat a little healthier (or keep eating healthy) in the process.
My meal ideas are based a lot on how I eat. I tend to eat more single dish meals instead of a plate with 3 different components.
I like to bake/roast a lot of things because I like the flavor, and I can pop it on the oven and continue on with my day.
If this helps you out – awesome! If you have a question or see something that needs improving, I am all ears.
I've worked really hard to put this together in tan easy-to-use and helpful way, so your feedback is appreciated!
Right now, I'm giving all of this away for FREE!
I am so glad to have you on board with the grocery list + meal guide! I hope you find it helpful :)
My goal is to help you save time, and maybe eat a little healthier (or keep eating healthy) in the process.
My meal ideas are based a lot on how I eat. I tend to eat more single dish meals instead of a plate with 3 different components.
I like to bake/roast a lot of things because I like the flavor, and I can pop it on the oven and continue on with my day.
If this helps you out – awesome! If you have a question or see something that needs improving, I am all ears.
I've worked really hard to put this together in tan easy-to-use and helpful way, so your feedback is appreciated!
Right now, I'm giving all of this away for FREE!
NOTES ON HOW TO USE THESE FORMS
I suggest you take a look through the meal suggestions and pick out what you know you want. Make sure you grab what you need off the shopping lists at the store. If there's something you don't want, don't get it!
There are no quantities listed because I think most people can guess how much they need of fruits, vegetables, and meat to get through 4-7 days. After serving people for years, I've learned that everyone eats very different amounts of food at meals. I suggest grabbing what you know you can use up before it goes bad, cause you can always grab more.
I often don't include measurements in "recipes". Measuring takes extra time, and isn't really necessary for quick meals at home. If I recommend to make a spicy crema with yogurt, salsa, diced jalapeno, and cilantro, almost anything you make from those is gonna taste good, the ratios don't matter so much. Taste and adjust how YOU like it, that's part of the fun and creativity about making food!
I'm also giving you a list of common flavor profiles for popular cuisines, which should give you a helping hand when trying to throw things together. It has easy to find herbs, spices, etc., that you can pair together if you want something Mexican, or Italian, but you're stumped on what flavors to use.
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ON SALT
Professionally you are taught to always season everything.
If you are avoiding salt, feel free to refrain, but salt will greatly enhance the natural flavors of all foods.
Salt should not make things taste salty, just more enhanced.
The best way to understand the difference salt makes is to taste something (soups and sauces are great examples) without salt, and then with salt. That is the best way to learn to season food - don't be afraid to taste it.
You can always add more, so start with a little and learn what level of salt that YOU enjoy.
----
I suggest you take a look through the meal suggestions and pick out what you know you want. Make sure you grab what you need off the shopping lists at the store. If there's something you don't want, don't get it!
There are no quantities listed because I think most people can guess how much they need of fruits, vegetables, and meat to get through 4-7 days. After serving people for years, I've learned that everyone eats very different amounts of food at meals. I suggest grabbing what you know you can use up before it goes bad, cause you can always grab more.
I often don't include measurements in "recipes". Measuring takes extra time, and isn't really necessary for quick meals at home. If I recommend to make a spicy crema with yogurt, salsa, diced jalapeno, and cilantro, almost anything you make from those is gonna taste good, the ratios don't matter so much. Taste and adjust how YOU like it, that's part of the fun and creativity about making food!
I'm also giving you a list of common flavor profiles for popular cuisines, which should give you a helping hand when trying to throw things together. It has easy to find herbs, spices, etc., that you can pair together if you want something Mexican, or Italian, but you're stumped on what flavors to use.
---
ON SALT
Professionally you are taught to always season everything.
If you are avoiding salt, feel free to refrain, but salt will greatly enhance the natural flavors of all foods.
Salt should not make things taste salty, just more enhanced.
The best way to understand the difference salt makes is to taste something (soups and sauces are great examples) without salt, and then with salt. That is the best way to learn to season food - don't be afraid to taste it.
You can always add more, so start with a little and learn what level of salt that YOU enjoy.
----
forms to download or print
GROCERY LIST + MEAL IDEAS 1
GROCERY LIST + MEAL IDEAS 2
HOW TO MAKE A VINAIGRETTE OUT OF ANYTHING
| how_to_make_a_vin.docx |
HOW TO MAKE ETHNIC FLAVORS + MY PANTRY BASICS LIST
| flavors_and_pantry_basics_list.pdf |
COOK TIMES FOR COMMON PANTRY ITEMS + COOKING METHOD TERMS
| cook_times.pdf |
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