Spring Clean Your Cooking Routine

Anyone else have spring cleaning on their mind when March rolls around?

Just like it’s important to periodically deep clean and purge unnecessary clutter around the house, it’s helpful to reevaluate your meal planning, shopping and food prepping routine too. Here are a few simple steps for spring cleaning your cooking routine as we head into this new season.

Step 1: Take inventory of your pantry

It might sound scary, but now’s the time to venture into the depths of the pantry to see exactly what  you have, then strategize how to use it (or if needed, toss it!).

Save money as you work through shelf-stable items before purchasing duplicates and remember to re-stock those healthy staples that make fast weeknight meals, like the sheet pan dinner below. Some of my favorites are canned tomatoes, coconut milk, vegetable broth and nutrient-rich whole grains like quinoa.  

Step 2: Embrace seasonal produce

One simple way to get out of a cooking rut is to switch up your go-to fruits and vegetables based on the season. Bonus: this also means fresher and less expensive finds!

Try the simple grilled vegetables like the recipe below for a simple spring side dish that will get rave reviews. Also salads with seasonal vegetables like the Snap Pea and Radish salad below both which come into season in the spring.

Step 3: Find a meal planning method that actually works.

Remember that meal planning is key to staying on track with healthy living goals so if your current setup isn’t working, it might be time to switch gears. Make it a goal to find an approach that feels doable -- and more importantly, sustainable -- in the long term.

If this is something you struggle with, you might consider looking for support. Meal plans are part of my Joyful Menopause Program. It will help you to save time so you can more easily enjoy home-cooked meals.

Dedicating time to freshen up your cooking routine can produce results that last. A simple, well-planned menu and well-stocked pantry will reduce your stress in the kitchen and limit the need for takeout. Set yourself up for success -  which step will you tackle first?

Sheet Pan Dijon Salmon

Makes 4 servings, From LivingPlate RX

Ingredients

1  1/2 lb. salmon,, cut into filets

2 TB Dijon mustard

2 cloves garlic, crushed

1  1/2 TB olive oil 

1/2 lemon, juiced

1 TB maple syrup

1/4 cup scallions, chopped

6 cup watercress (or spinach)

1 lemon, juiced

2 TB olive oil

Stir together mustard, garlic, oil, lemon juice, and maple syrup. Stir in scallions. Spoon mixture over filets and bake for about 12-15 minutes until cooked through [cooking time will depend on thickness of filets.]

Toss watercress or spinach with lemon juice, olive oil and salt. Place on plate. Serve salmon over watercress or spinach.

Easy Roasted Vegetables

Makes 4 servings

Ingredients

2 zucchini, diced into chunks

2 sweet peppers (red, yellow or orange) diced into chunks

1 red onion, diced into chunks

1 sweet potato, diced into chunks

4 garlic cloves, minced

1/4 cup extra virgin olive oil

1 tsp. salt

Preheat the oven to 450°F. Line a baking sheet with aluminum foil. In a large bowl, toss together all ingredients. Spread evenly on a prepared sheet. Bake for 25 minutes, stirring halfway through.

Tip: Make all vegetables about the same size for even cooking. Cook until fork tender

Snap Pea and Radish Salad