Food Prep

Back to School Timesaver Tips and Tricks

The end of Summer brings bittersweet changes for some! Whether kids are going back to school, outdoor activities are coming to an end, work is picking up, etc you will want to have some strategies for keeping up with your fitness routine!

Book Your Sessions!

Let’s start today by booking your sessions for the entire week – or 2 or 3 weeks! Not 100% sure? Bookings can be cancelled up to 15 minutes before via the Ellipse App if need be, so set that intention of coming!

Food Prep!

Plan ahead! For those of you with school-age kids going back to early mornings rushing around to get things ready, start food prepping on the weekend! Go spend $10 on Tupperware if you don’t have enough and pre-package snacks and lunches for the kids – and/or yourself! – so you can quickly grab in the morning and be on your way.

Dress Prep!

What?! Do your kids still let you dress them? Take advantage of it! Step your clothing prep up to the level of your food prep! Lay out clothes for the whole week – maybe place them in a Ziplock bag in a particular dresser drawer with the day of the week labelled on it. Get creative!

Winter is coming! Install some hooks by the door you exit every morning, so coats and jackets are on hand! Think you are too old for this yourself? Give it a shot and see if your morning is a little less stressful with one less thing to do!

Schedule The Coffee!

One of the biggest reasons people skip workouts during schedule transitions? TIME. “If only I had more time!” Save yourself 5 minutes here, 5 minutes there and give yourself a chance for success. If you don’t have one already, there are very affordable coffee-makers that have the ability to schedule ahead! Prep the filter, coffee and water the night before, schedule your time and wake up to fresh brewed coffee. One less thing to do!

Gradually Adjust Your Sleep!

Get back to a regular sleep schedule and maybe even start going to sleep a little bit earlier starting this week so you can get the morning started right! If you really want to free your day up, get in here at 5 or 6 am for that morning work out!

Sync The Family!

Share a Google Calendar to put all the family events on. Stay organized! Especially kids old enough to have their own phone. This can really be a game changer. Get them to put their own stuff on there and help your family stay on track together!

6 Must-Haves to Deck Out Your Kitchen!

Have you ever wondered how those celebrity chefs always look overjoyed to be running around the kitchen cooking??

Look closer and you’ll notice they have all the proper tools, things are organized and measured out, and you probably haven’t ever seen them do the dishes!

You might have to enlist a friend, spouse or kids to take care of that last one, but this week we’re helping you deck out your kitchen to make sure you have what you need to enjoy cooking and food prep!

Start Simple: Get the Basics

1. Sharp Knives

Make sure you have sharp knives to work with! If you don’t have a good knife sharpener at home, go and get one. There’s nothing worse than trying to cut a tomato with a dull knife – you might as well use a hammer. Preparation time can be cut in half with the right knives!

2. Silicone Cookware

Do you have silicone cookware in your home? If not, it’s a must! Silicone utensils have become fairly commonplace, but now it comes in the form of muffin, loaf, and cake pans – even parchment! The non-stick capability is unbelievable AND it’s dishwasher safe!

Silicone bakeware can go straight from the freezer to the oven, and utensils won’t scrape your cooking surfaces!

*Not sure if it’s 100% silicone? Give it a pinch test. When you pinch the silicone material, if it changes color, stay away. If it looks the same, you are good to go

3. Quality Pots and Pans

Have you ever tried to cook with a wobbly pot on a cooktop? Not only is it annoying, but you’ll get uneven cooking. Still working with scratched up teflon pots and pans you’ve had for 10 years? It might be time for an upgrade!

There are some that swear by cast-iron skillets (*be careful of scratching a cooktop) and there is a “Cadillac” of pans, the carbon steel option is what most restaurants reach for – like cast iron for heat retention, but a fraction of the weight.

Have you ever used a “Chef’s Pan” AKA “Saucier Pan”? With their higher edges they can not only work for standard frying, and sautéing, but also take the place of a soup kettle for smaller batches and are excellent for “one-pan” type dishes.

4. Baking Sheet

Did you know a cookie sheet is defined as a sheet without sides, or just a small lip, and a baking sheet has a rimmed edge? The rimmed edge can be helpful to contain juices and oils for general cooking.

Look for a pan with a 10-18 gauge rating (the lower the gauge, the thicker/more durable the pan) to avoid warping and thus more uniform baking. A good quality sheet with uncoated aluminum can provide a, surprisingly, non-stick environment! You can use baking sheets to make full meals with one sheet a million different ways – just check out this Roast Chicken and Veggies Recipe!

5. Box Grater

With a high quality 4-sided box grater you can make food prep a breeze! The largest setting is perfect for the most common, cheeses of course but also vegetables like zucchini, apples, carrots, onions, cabbage, and more! Even tomatoes if you are using for sauce!

There is the side for smaller shreds. The prickly side for grating things like hard cheese and zesting citrus. The slicing side can take the place of a mandolin in a pinch.

TIP: Freeze cheese for a short time to making shredding easier.

TIP 2: Save your knuckles by purchasing Food Grade Cut Resistant Gloves!

6. Measuring Cups

Did you ever wonder why you need one of those glass type measuring cups for liquid? Why can’t you just use a regular measuring cup?

Standard measuring cups are meant for solids where you can just scrape along the top to get a precise measurement. Liquid measuring cups indicated 1C = 8 oz but it means one cup = 8 FLUID ounces.

Dry ingredients differ in weight, i.e 1C of flour = 4.5 ounces, not 8oz. If your recipe calls for ounces of dry ingredients, make sure to weigh it!

TIP: Yogurt should be measured in a liquids cup.