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Feb 23

Just 19 Inches of Snow in 24 Hours

A few weeks ago we experienced Super Bowl 2015, but in Chicago, we had Super Bowl on-top of  a hefty snow storm. Record breaking actually, and somehow my insane (awesome) friends still made it to our party. However, being the hostess of the mostest wasn’t my priority (honestly I didn’t think people would show), but rather I crafted a list of foods I could prep and have in the house for a week plus to handle the snowy, cold and inability to pull out of our alley.

To relate, this situation can be applied to many circumstances such as:

  • when we return home from a vacation and need something to eat; and more likely than not, something really healthy.
  • power outages,
  • any weather pending event,
  • and/or weeks when there is not time to make it to the store or batch cook, etc.

In creating an action plan I think these questions:

  • Do I have freezer space?
  • What non-perishable goods can I get and like?
  • How many days do I need to consider and what meals do I need to prep for myself and the family?
  • What do I already have, what food groups do I really need?

With any health journey, a crazy weather circumstance or not, we need a soft plan. No doubt, “when we fail to plan, we plan to fail.” I capture such in my smart phone, using the notepad app. Too many times I have made a grocery list and left it at home. Rarely do I forget my phone.

  • First, I choose a store – and while I love Costco and often shop there weekly, I went with a standard grocery store this time to easily get all I needed.
  • I thought of the meals I needed and what I had on hand. Fortunately in my freezer I already had frozen grass-fed, organic beef, wild salmon burgers and some cod. I also had frozen berries, organic Normandy vegetable blend and scallions. Other staples I already had – canned wild skipjack tuna, onions and garlic.
  • Proteins I needed – a whole chicken (I planned to roast one and extend it over 3-4 meals as a main dish then the following days I plan to top the meat on salads or make into lettuce wraps), eggs (I go through them like oxygen) and I can also use the proteins I had stocked at home. Canned seafood is cheap, delicious and nutritious. Best of all, it can be made into a meal with little prep and can be quite handy for road trips, camping or when we don’t have electricity.
  • Produce – bananas (I use them in so many ways, from smoothies to banana pancakes), mustard greens or romaine lettuce for my “wraps,” green apples and oranges (my current favorite fruits and they both last numerous days), acorn squash (a family favorite), raw veggies such as cucumbers, carrots and lastly some arugula. For my veggies I had plenty of good olive oil at home.
  • Dairy – I need to make sure I have plenty of Kerrygold butter on hand. I use it in my eggs, on my banana pancakes and roast vegetables with it.

The above are some basic ideas to get me through the week and when in need I can resort to my perishable goods already stocked in my kitchen.

What meals and foods to you plan to have on hand when you have a situation like this or a busy week ahead?