We have to eat, but getting dinner on the table for a family can be complicated. Everyone’s tired after work and school. Someone has to invest the time in coming up with menu plans and grocery shopping. Someone has to cook, which often means ending a work day slightly earlier than that person might otherwise do so. People get frustrated trying to deal with everyone’s food preferences.
So it’s no surprise that Sarah and I get tons of questions about meal planning and prepping. Our solution is pretty simple: we outsource it. But we understand that this won’t work for everyone. So we were delighted to welcome Cassy Joy Garcia to the podcast today.
Garcia is the founder of the Fed and Fit online empire, and is also the author of the cook book Cook Once, Eat all Week. Her method tries to solve some of the downsides of the usual meal prep methods (you spend your entire weekend cooking, and then you’re basically eating leftovers all week!) She has people cook a protein, veggie, and starch on a weekend, with a few assembled sauces. This takes 60-90 minutes max. Then during the week, you become your own sous chef, assembling these ingredients into various meals. So, for instance, cooked shredded chicken, sweet potatoes and broccoli can become a buffalo chicken dip, a teriyaki chicken meal, a Mexican-style chicken casserole, etc. The portions are designed to be big enough to take for lunches too if you’d like.
Garcia started her business before becoming a parent, but now that she has a toddler, she’s realized the importance of keeping things simple even more. We appreciated how positive and encouraging she is. Though the fact that she manages to feed her toddler liverwurst for breakfast is…well…welcome to growing up with a nutritionist as a parent!
In any case, it’s a fun episode, so please give it a listen. In the opener, Sarah and I talk about what we’re eating these days (and my 4-year-old’s limited vegetable consumption). In the Q&A we address the topic of financial independence, and what people should be saving.