Wow, what a surprise!  The first really chilly, blustery day of Fall for us!  As it is barely sixty-two degrees, I find myself wondering what I can prepare to warm myself up.  Upon realizing I don’t have time to cook, I remember this little soup I have tucked away in the freezer for times like this.  It can defrost while I take care of some important errands and just when I need something to eat, I can reheat this, throw in a little quinoa from last night’s dinner, plate it, toss on some arugula, grated parm and there I will have it-a wonderfully filling + warming lunch that will help me power effortlessly through the rest of the afternoon.   

I do this little practice all of the time because if I don’t have something healthy and ready to go when lunch-time rolls around, I will grab the first box of crackers or chips and munch away; even knowing that it will make me feel less than myself.  So, to avoid that not so fun feeling,  here’s my suggestion that will have you feeling more energetic, less stressed, more alert, and have zero guilt feelings.  I freeze individual-sized containers of leftovers from my favorite dinners as I clean up.  This is my emergency stash.  Mostly, what I find myself saving for future meals are all soups, bean dishes and any meals I have made where greens and other veggies are combined with grains or pasta.  What I am thinking as I pack away my portions is…… I need power foods that won’t weigh me down or make me tired; I need to be able to grab, defrost, heat and eat.   

When I am ready to defrost one of my mini-meals, I think about how I can dress it up with fresh veggies. I will do a quick prep and have those things ready to use.  Once defrosted, I heat everything up on the stove and guess what?  It tastes as fresh as the day it was originally prepared.  Heating anything in a microwave will change almost everything great about a meal that was initially prepared on a stove, grill or in an oven.   When it is all warmed through,  I toss sliced tomatoes, lettuce, or leftover grains on top if it is chili or tortilla soup.  For pasta dishes and veggie soups, they are usually good to go just as they are.  Bean soups and dishes, I toss a handful or two of fresh greens on top to lighten up the denseness of the beans and add a touch Cholula and any type of cheese I have on hand.  Whatever dish it is, I try to add as many fresh veggies that I have sitting around or in the fridge.  I have come up with some of my favorite creations simply by trying to pack in as many nutrients as I can and using what I have in the kitchen.  Lunch couldn’t be easier, healthier or faster.  This is one of the most super beneficial practices I have incorporated into my daily schedule and I am so excited to share it with you!  We have to all look out for one another and this is my way of looking out for you.  xxo!