Holiday hacks for speeding things up in the kitchen a bit without sacrificing flavor or nutrition

Holiday Hacks: 3 Time-Saving Kitchen Tips

The holidays look a lot different for most of us this year: holiday parties, school concerts, family gatherings, shopping, and vacations may not be happening quite the same way - yet somehow we will all still be VERY busy. Give yourself the gift of taking some shortcuts and holiday hacks to take some of the pressure off so you can relax and be merry [because nobody wants a scrooge in the kitchen].

Go Semi-Homemade

Clearly, we are very pro-cooking around here, but sometimes taking shortcuts can turn a potential take-out night into a total kitchen win. For example:

● Grab a rotisserie chicken and incorporate it into soups or chilis so you can reap the benefits of high-quality protein without spending extra time cooking it. Shred the chicken and stuff lettuce leaves with a squeeze of lime for lunch.

● Start with your favorite frozen pizza dough, then add your favorite jarred sauce and vegetable toppings plus a sprinkle of flavorful cheese to make it a meal!

● Buy pre-chopped produce, especially those hard-to-manage vegetables (ahem, squash) that are more time-intensive to prepare. Toss with a tablespoon of olive oil and roast for a side dish or added to salads during the week.

Cook Once, Eat Twice

Batch cooking is an efficient way to keep up with your healthy eating goals no matter what time of year. It essentially means cooking more than what you need in the moment so you can take advantage of having all of your cooking tools and gadgets out (read: it’s way more efficient!).

Not to be confused with leftovers, batch cooking usually refers to one component so you can repurpose it later. For instance:

● Need rice or quinoa for your Monday night meal? Make a large batch so you can easily incorporate it in salads and grain bowls all week long.

● Making hard-boiled eggs? It takes the same amount of time to make six as it does to make two. Enjoy as a snack, crumble into salads, or mash with some avocado.

● Baking sweet potatoes? Make a few more than you need and you’ll have the base for an easy, customizable lunch ready to go. You can also purée or mash the flesh for baked goods and use in place of pumpkin in a recipe.

Sheet Pan and One Pot Meals

Raise your hand if your least favorite part of cooking is the clean up. We feel you! Make it easier on yourself by searching for one-dish meals to seriously cut down on time spent doing the dishes. Here are a few to get you started:

● Create baking pockets by lining foil with parchment then crimping for perfectly roasted fish that stays juicy, never dry.

● Roasting your favorite protein with seasonal produce is a tasty no-fuss way to incorporate a few servings of vegetables into a meal

● Still haven’t learned how to use your Instant Pot? Now would be a good time! You can get frozen proteins to the table fast with this safe and simple pressure cooker. A

simple 12-minute recipe: frozen protein [like chicken thighs] + favorite jarred tomato sauce + a jar of olives = yummy cacciatore that will have everyone running to the table for dinner. If you use plant-based protein, like dried chickpeas, just soak the dried beans overnight and be sure they are covered with fluid [jarred sauce + some broth] before cooking in Instant Pot.

Follow these easy instructions for dinner ideas with minimal clean up and maximum flavor!

Freezer to Slow Cooker Beef Fajitas


2 lb Beef, chuck, blade, lean

2 medium pepper(s) Red bell pepper (sliced)

1 smallYellow onion (sliced)

3 clove(s) Garlic (minced)

1 tbspHoney

1 whole lime(s)Lime juice (fresh)

2 tbsp Cumin

1 dash Red pepper flakes


1. Freeze ingredients in a bag. When ready to eat, thaw in the fridge overnight. 2. Place ingredients in a slow cooker and cook on low for 8 hours or 30 min on high pressure in the Instant Pot. 3. Shred beef with two forks. 4. Serve on lettuce leaves, tortillas or on top of rice

Chicken & Veggie Sheet Pan Dinner

This protein and vegetable heavy meal comes together quick, especially if you purchase pre-chopped produce. I line my pans with unbleached parchement paper for a super quick clean up after dinner.

Ingredients 1 bunch, trimmed Asparagus

1/2 lb Brussels sprouts

6 medium Carrots (sliced)

1 medium Red onion (sliced)

5 small potato(s)Red potato

1 medium potato Sweet potato

4 clove(s) Garlic (crushed)

1 lb Chicken breast, skinless

3 tbsp Extra virgin olive oil

1/2 tsp Sea salt (to taste)

1/2 tsp Black pepper (to taste)

1 dash Cayenne pepper (for spice mix, to taste)

1 tsp Cumin (for spice mix)

1 tsp Granulated garlic (for spice mix)

1 tsp Onion powder (for spice mix)

1 1/2 tsp Paprika (for spice mix)

4 tsp Thyme, fresh (for spice mix)

4 sprig Thyme, fresh


  1. Preheat oven to 400°F.

  2. In a bowl, combine all chopped vegetables and garlic.

  3. Add in whole or halved chicken breasts.

  4. Coat with oil, salt, and pepper.

  5. In a small bowl, mix together all spices.

  6. Pour the spice mix over the vegetable and chicken mixture. Coat evenly.

  7. Add thyme sprigs to the mixture.

  8. Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through.

Serve and enjoy!