When’s the last time you tried something new in the kitchen? I must admit, I do a lot of the same with small twists. As in switching the spices or the greens type. But, mostly we have the same type of meals.

Well. Even though I haven’t done a formal goals plan for 2019, I do know that I want to try some new to me/us meals.

Starting this week, I was super excited to try making Shepard’s Pie! It’s something I’ve never had that my hubby really likes.

Found a recipe that uses tots instead of mashed potatoes on top (I am not a fan of mashed potatoes) and I gave it a shot! Love. It. Already planning to make it again. And already planning on how to make it a little different.

In this episode, I talk about those tweaks and some other ideas for the year.

You can find the original recipe here:

http://www.thecookingguy.com/stcg-online-stcgo-episodes/2017/12/1/shepherds-pie-with-tots

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I love hearing from listeners! Send me an email at [email protected] or visit my website, risaauger.com. I look forward to hearing from you!

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Last week, I mentioned some awesome reasons to meal plan once a week. Then, of course, this week, since we were out of town from Saturday to Monday, and then Christmas happened… this momma totally missed her open opportunity to meal plan for the rest of the week!

So, in this episode, I talk about my true life example of why meal planning helps you stay calm and not get overwhelmed. Like I did last night. And, yes, if you’re wondering, I did go head and write down my thoughts for the next couple of days. I’ll write out all of next week tomorrow after a few chores are done.

Dinner ended up being: roasted acorn squash stuffed with shredded kale veggie mix and turkey pan seared in olive oil and bacon grease, seasoned with Italian seasonings, garlic and red pepper flakes. Topped with shredded cheese and a sprinkle of pine nuts.

Did you love this episode? Leave me a review and share it with a friend.

Got questions or want to know more? Send me an email at [email protected] or visit my website, risaauger.com. I look forward to hearing from you!

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When I was in elementary school, one of the signs of “growing up” was switching from to pens from pencils. I was ever so proud when I finally got to. Until I figured out that you can’t erase them!

Ok. Maybe it was just me. But this momma is so glad to have a fun collection of pencils because sometimes your meal plan gets all jumbled and you have to rearrange stuff. No one wants to re-write all that. So. Yay for pencils! Especially pretty sparkly ones!

Remember that just because you make a plan, doesn’t mean that it’s gonna go perfectly. Be ok with mixing it up and adjusting as life happens

I love meatless Mondays - they are a chance to try new stuff and really get creative in the kitchen.

Tonight I made a “Chimichuri” chickpea stuffed acorn squash. Yeah. I put that in quotes for a reason. Weeknights call for quick dinners. So instead of making the chickpeas and the Chimichuri, I just sorta mixed it all together and it came out great! I paired it with broccoli romesco (hubby was not impressed with said fancy broccoli) - kept that simple with just Italian seasoning and Parmesan cheese.

Gotta love playing with textures and finding that right mix for meatless Monday. It’s good for you. And it’s good for the environment. Plus. It’s a fun way to try new things and stretch your taste buds a little.

Got questions or want to know more? Send me an email at [email protected] or visit my website, risaauger.com to join my email list and get recipes and ideas sent to ya! I look forward to hearing from you!

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One of my absolute favorite ways to cook veggies is to roast them. For a bunch of reasons. One being it seems like this really brings out their true God-given flavor with minimal seasoning. Second, you can get other stuff done while they cook - and in momma life that’s like a huge win! One more reason, it’s super simple. Or, it can be if you let it be. It can also get super complicated. For me, simple is better. I try to focus there. While you can pick just about any combination veggies for this recipe, I used Brussels and carrots this past weekend. Here’s how you do it.

1 lbs Brussels sprouts, whole

1 lbs carrots, coined OR 1 bag baby carrots, whole

1 tbs balsamic vinegar

1 tbs olive oil

2 tbs all spice

1 tbs raw honey

1 c feta cheese, crumbled

Warm oven to 400F. Put into a bowl. Mix all ingredients except cheese together. Pour into an 8x8 glass dish. Bake for 20 minutes covered with foil. Take off foil, mix in feta, bake for 15-20 minutes.

Enjoy.

Got questions or want to know more? Send me an email at [email protected] or visit my website, risaauger.com. I look forward to hearing from you!

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Last week, here in the states, we celebrated Thanksgiving. So yummy. So much family time. So many leftovers! It’s almost a week later and I’m still working through them all. (I hate throwing away food) in this episode, I’ll give you a few ideas to use them up. And if you don’t, freeze them! Got questions or want to know more? Send me an email at [email protected] or visit my website, risaauger.com. I look forward to hearing from you!

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Welcome to this brand new podcast from Risa Auger! We chat about my thoughts on making your meals happy and healthy. And then, specifically an idea to make even pizza be healthy, still yummy and totally hubby approved! Got questions or want to know more? Send me an email at [email protected] or visit my website, risaauger.com. I look forward to hearing from you!

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