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Speaker 1: Hello, Hello, Welcome to Kitchen Prescription, the podcast you listen

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Speaker 1: to when you don't know what to make for dinner.

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Speaker 1: It feels somewhat surreal to welcome you to the first

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Speaker 1: official episode of this podcast that's been living in my

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Speaker 1: head for far too long, and well, it's just time

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Speaker 1: for it to become a reality, and I'm so excited

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Speaker 1: about it. Now, before we get into the meat of

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Speaker 1: this first episode, I wanted to take just a few

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Speaker 1: minutes to introduce myself and let you know why I

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Speaker 1: consider myself qualified to help you get dinner on the table.

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Speaker 1: Many of you listening no or familiar with who I

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Speaker 1: am to some extent, but for those of you who don't,

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Speaker 1: here is the let's call it the bite sized version

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Speaker 1: of my story. So. I grew up in Utah a

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Speaker 1: family that loved food, and I hit these great food roots.

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Speaker 1: My great grandparents owned and operated this diner where my

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Speaker 1: great grandmother made the pies every day. And just more

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Speaker 1: than that, all of my best memories from growing up

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Speaker 1: are attached to food in some way. And I had

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Speaker 1: a mom loved to cook, and cooking dinner wasn't something

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Speaker 1: she really dread. It was something it was almost like

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Speaker 1: stress relief to her, and I never really heard her

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Speaker 1: complain about it, and I can't say the same thing

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Speaker 1: for myself, but it really had an impact on me.

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Speaker 1: My mom loved food and my family loved food, and

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Speaker 1: it made a big difference. I ended up going to

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Speaker 1: college to pursue a degree in broadcast journalism right as

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Speaker 1: the Food Network was gaining massive popularity, and from the

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Speaker 1: time I stepped on campus, I knew that I didn't

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Speaker 1: necessarily want to work in news television, but I really

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Speaker 1: wanted to work in food television. I ended up getting

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Speaker 1: an internship at Martha Stewart living in New York, working

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Speaker 1: on a show called Everyday Food that aired on PBS,

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Speaker 1: was a cooking show, and that experience led to an

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Speaker 1: opportunity to be a production assistant on a Food Network

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Speaker 1: show called Semi Homemade Cooking with Sandra Lee. Some of

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Speaker 1: you may be familiar with it, but it was amazing,

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Speaker 1: And then I went back three summers in a row.

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Speaker 1: I ended up working on Martha Stewart's show she did

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Speaker 1: for NBC, her daytime show, and it just really I'm

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Speaker 1: so lucky in that what I thought I wanted to

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Speaker 1: do actually ended up being this massive passion for me,

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Speaker 1: and I continued to want to pursue it. So after

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Speaker 1: these internships, I went back to my university and I

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Speaker 1: pitched this crazy idea of having a college cooking show.

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Speaker 1: And I had one professor in particular who really believed

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Speaker 1: in me and thought, well, you can make it, and

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Speaker 1: if it's not terrible, we'll put it on the student

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Speaker 1: run network here. And so I did it. It was terrible,

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Speaker 1: but it was cute and kitschy, and I was able

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Speaker 1: to enlist students who took an elective course to work

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Speaker 1: on the show, and over the course of a couple

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Speaker 1: of years, we ended up filming one hundred episodes of

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Speaker 1: Kelsey's Kitchen, fast, fun, and affordable meals for college students,

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Speaker 1: and it was just an incredible experience. And if you

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Speaker 1: dig deep on YouTube, I'm sure you can find some

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Speaker 1: pretty funny clips from Kelsey's Kitchen. But I knew that

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Speaker 1: I wanted to be serious about this career, and I

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Speaker 1: knew that after getting my undergraduate degree, that I wanted

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Speaker 1: to go to culinary school. I moved to Los Angeles,

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Speaker 1: I did a court on Blue program. While I was

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Speaker 1: doing that, I was working as a private chef for

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Speaker 1: a family and also auditioned for a show called Next

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Speaker 1: Food Network Star, which was a show on Food Network

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Speaker 1: where you competed to win your own cooking show. And

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Speaker 1: I was just young enough and stupid enough to think

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Speaker 1: that I knew what I was doing. I did the show.

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Speaker 1: I did not win, but I did well enough that

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Speaker 1: the network kind of continued working with me. And the

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Speaker 1: most important thing that came from that experience was a

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Speaker 1: relationship with Bobby Flay. So Bobby was a judge on

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Speaker 1: the show. He has a production company, and he really

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Speaker 1: felt that he saw talent in me, and after the

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Speaker 1: show is done, he kind of extended an offer, Hey, like,

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Speaker 1: let's work together. I'm not sure he thought that I

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Speaker 1: would actually email him, but you better believe I did.

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Speaker 1: And it was right when Food Network was launching their

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Speaker 1: sister network, Cooking Channel. We pitched a show called Kelsey's Essentials,

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Speaker 1: which is one of the first pieces of their original programming.

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Speaker 1: It went on for multiple seasons. I got a Daytime

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Speaker 1: Emmy nomination for the show, which was incredible. I didn't

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Speaker 1: even know it's eligible to get that. The reason I

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Speaker 1: tell you that is that I got to go to

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Speaker 1: the Beverly Hilton and sit at a table next to

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Speaker 1: Einah Garden and Jeffrey talk about a pinch me moment.

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Speaker 1: I've had dinner with Einah Garden. So that's what you

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Speaker 1: are supposed to take from this. That's the most impressive

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Speaker 1: thing is that I figured out how to have dinner

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Speaker 1: with Ainah. I didn't win the award, but who cares.

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Speaker 1: I was having dinner with Ainah. The show was great successful.

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Speaker 1: I went on to write a cookbook called Kitchen Confidence

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Speaker 1: that's kind of a fresh approach to the basics in

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Speaker 1: the kitchen at another show called Kelsey's Homemade on Cooking

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Speaker 1: Channel that was more about family life in New York

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Speaker 1: City with me and my young family. From there, I

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Speaker 1: created a line of small kitchen tools and kitchen appliances

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Speaker 1: Small kitchen Appliances with the Home Shopping Network, and then

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Speaker 1: my career took a little bit of a pivot when

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Speaker 1: I hosted a game show called Dinner Takes All. That's

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Speaker 1: something I thought I'd never do, is be a game

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Speaker 1: show host. But hey, I've done it. The show is

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Speaker 1: so much fun. You can still watch it. Actually we'll

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Speaker 1: put a link in the show notes. But yeah, I

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Speaker 1: hosted Dinner Takes All, where two families face off with

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Speaker 1: their best dishes, and that was a blast. And then

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Speaker 1: most recently, I really wanted to invest in my community directly,

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Speaker 1: so I've created a monthly Recipe Club, which is five

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Speaker 1: new recipes that are voted on by club members and

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Speaker 1: then developed by me to be quick and easy and

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Speaker 1: loved by everyone at the table. And then also a

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Speaker 1: course for revamping your kitchen and kitchen systems called Family

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Speaker 1: Meal Makeover. So That's what I've been up to most recently.

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Speaker 1: But enough about me. Now that I wrote it off

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Speaker 1: all of my bullet points of my career, I kind

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Speaker 1: of want to tell you a little bit about my

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Speaker 1: family because my family is such a big reason for

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Speaker 1: doing what I do, and I will reference them often

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Speaker 1: on this podcast, so I figure I might as I'll

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Speaker 1: tell you a little bit about them. Under my roof

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Speaker 1: here in this cute little suburb of Pasadena lives my family,

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Speaker 1: my husband, Robbie, who's just an awesome partner in crime.

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Speaker 1: And then I've got three kids, Oliver who's nine, Nora

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Speaker 1: is five, and Penelope who we call Penny, is almost two.

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Speaker 1: And man, we worked really really hard to get our family.

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Speaker 1: It's a long story, and I've actually done a handful

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Speaker 1: of podcasts about how we built our family because it's

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Speaker 1: somewhat unique. I'll also include some of those in the

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Speaker 1: show notes as well. But we had do micropremis all

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Speaker 1: he was born twelve weeks early. I had another beautiful

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Speaker 1: baby boy named Leo that was born at twenty five

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Speaker 1: weeks and we unfortunately lost him and lost the ability

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Speaker 1: to safely have kids the good old fashioned way, and

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Speaker 1: so we ended up growing our family through gestational surrogacy

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Speaker 1: with our two daughters. And that's kind of how we

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Speaker 1: built this family that we dreamed of. So the reason

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Speaker 1: I share that with you is because I kind of

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Speaker 1: want to talk about the why why I care so

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Speaker 1: much about food, and specifically it's connection to my family.

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Speaker 1: And hang with me here as I take you back

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Speaker 1: to twenty fifteen, when we had just gone through this

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Speaker 1: terrible experience of having another micropremi, a baby who he

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Speaker 1: was just the teeniest thing you've ever seen. He only

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Speaker 1: made fifteen ounces and he lived in the thank you

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Speaker 1: for about a month and then passed away due to

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Speaker 1: complications from his prematurity. That was, no question, the most

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Speaker 1: difficult thing I've ever been through. And I noticed something.

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Speaker 1: I noticed that when I was in this place of

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Speaker 1: so much grief and a place that I'd never been

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Speaker 1: before mentally and emotionally, we kind of stopped doing some

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Speaker 1: of these family ritualistic things. And for me, I stopped cooking.

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Speaker 1: I stopped cooking. I didn't feel like it, and I

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Speaker 1: was just so broken in so many ways, and we

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Speaker 1: kind of stopped that ritual of coming to the table

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Speaker 1: together breaking bread. Is this family unit. After about six months,

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Speaker 1: when I was sick of feeling so awful every day,

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Speaker 1: I thought to myself, you know, I'm just going to

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Speaker 1: start cooking again. I think I've got to find that

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Speaker 1: person who who was not as broken as I am now,

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Speaker 1: and cooking is one of the first things like that.

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Speaker 1: I just, you know, I'm just gonna try a little bit.

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Speaker 1: I noticed how even if it was once a week,

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Speaker 1: the ritual of bringing my family to the table, it

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Speaker 1: didn't matter if it was breakfast, lunch, or dinner. But

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Speaker 1: that ritual is really sacred. And I don't use that

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Speaker 1: word lightly, but it really made a huge impact. And

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Speaker 1: what I found is that there's a lot of healing

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Speaker 1: that can happen at a silly family dinner table, and

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Speaker 1: I don't care if that's cold cereal or pizza that

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Speaker 1: you've picked up on the way home. It's not about

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Speaker 1: what's being eaten. It's about the act of eating together.

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Speaker 1: And through that really dark and difficult time, I really

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Speaker 1: made a commitment that as a family, I wanted to

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Speaker 1: do our very best to get to the dinner table

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Speaker 1: as often as possible and connect and really make that

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Speaker 1: family ritual a priority in our family. And like I said,

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Speaker 1: chicken nuggets or a made from ratch lasagna, whatever it is,

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Speaker 1: it doesn't matter. What's most important is that people sitting

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Speaker 1: at the table, and not necessarily the quality of the

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Speaker 1: recipe or the organic ingredients or whatever it may be.

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Speaker 1: And it was just a really pivotal lesson for me,

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Speaker 1: and I think that that's one reason I feel so

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Speaker 1: passionate about this idea of family and food kind of

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Speaker 1: coexisting together. I love food because of its connection to family,

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Speaker 1: and it's just been such a massive part of my life.

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Speaker 1: So I'm guessing that if you're listening to this podcast,

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Speaker 1: you also want to prioritize getting your family to the table.

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Speaker 1: So we're likely all in agreement there, but let's be honest.

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Speaker 1: Let's be honest for a second. Making weeknight dinner happen

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Speaker 1: multiple nights a week is no joke. It's hard, like

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Speaker 1: super hard now, even for someone who is considered a

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Speaker 1: family food expert. You guys have to know, I struggle

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Speaker 1: will just like you do. I'm really close to my sister,

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Speaker 1: and I talk to my sister about this often, and

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Speaker 1: then I really just want to help people solve problems,

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Speaker 1: really genuinely want to help people get to that table

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Speaker 1: more often. And she said something that I was like,

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Speaker 1: you're right. She said, it's a really hard problem to solve.

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Speaker 1: I agree, it's hard for a reason. But you know,

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Speaker 1: whether it's a picky eater. You know, my daughter Nora,

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Speaker 1: who's five is so adorable and so fun but so

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Speaker 1: picky right now, or my almost two year old Penny

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Speaker 1: that twenty five percent of her meal ends up thrown

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Speaker 1: on the floor, or my nine year old Ali, who

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Speaker 1: is a budding food critic and it's got an opinion

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Speaker 1: about everything. I share that with you because I want

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Speaker 1: you to know that I feel so many of the

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Speaker 1: pain points that you feel, and I certainly don't have

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Speaker 1: everything figured out but because this is my profession, I

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Speaker 1: have spent in the past fifteen years really trying to

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Speaker 1: figure out solutions for home cooks. I really feel like

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Speaker 1: I can help you. So let's talk a little bit

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Speaker 1: about the episode structure. So each episode, I'm going to

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Speaker 1: share three recipes to help you as you're planning meals

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Speaker 1: for the week. Is I have kind of reached out

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Speaker 1: to my audience, whether it's through an Instagram community or

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Speaker 1: my newsletter, my website. The number one complaint I hear

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Speaker 1: is that I just don't know what to make for dinner.

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Speaker 1: I hate deciding what to make for dinner. So in

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Speaker 1: an effort to help you solve that problem, We're going

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Speaker 1: to start at the top of the episode each week

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Speaker 1: with three really simple recipe ideas that might spark something

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Speaker 1: for you, so that if you are meal planning for

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Speaker 1: the week, this might be a great jumping off point

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Speaker 1: for you. So let's jump into my suggestions for this week. Now.

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Speaker 1: There are recipes that I in my mind kind of

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Speaker 1: label is recipe not required, meaning they're so simple that

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Speaker 1: you really don't even need to read a recipe. So

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Speaker 1: I'm gonna try and always give you guys one of

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Speaker 1: those and what I want to share with you this

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Speaker 1: week is my tie crunch salad. So I love the

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Speaker 1: recipe and if I'm being honest, this recipe was kind

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Speaker 1: of modeled after Oh my gosh, don't give up on me, guys,

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Speaker 1: a California Pizza Kitchen recipe. And if you've been to CPK,

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Speaker 1: you know what I'm talking about. Salad is on the

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Speaker 1: menu and it's delicious. Essentially, what it is is I

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Speaker 1: am taking two supermarket shortcut ingredients, a rotisserie chicken and

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Speaker 1: an Asian salad kit and those are the base of

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Speaker 1: the recipes. So when I'm talking no recipe required, you

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Speaker 1: toss those two things in your whether it's your online

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Speaker 1: grocery shopping car or if you're shopping in person, and

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Speaker 1: you can pull you can pull this together. So the

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Speaker 1: recipe is really great. The thing that kind of elevates it,

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Speaker 1: and I'm all about kind of jazzing up some of

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Speaker 1: these shortcut ingredients is I like adding ed a mammy

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Speaker 1: and Eda mammy has been one of those ingredients for

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Speaker 1: my young kids. They love it. It's this bright, beautiful

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Speaker 1: green color. I usually buy it frozen because if you

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Speaker 1: buy it fresh, it can get kind of slimy quickly,

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Speaker 1: but the frozen is fantastic. I use the edammee in there,

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Speaker 1: and then an avocado, which is that great good fat protein,

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Speaker 1: and then some peanuts chopped garnish over the top, and

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Speaker 1: then I usually make a peanut sauce, which is all

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Speaker 1: pantry ingredients, some peanut butter, some soy sauce, rice, wine, vinegar,

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Speaker 1: little chili, garlic or stracha, water and a little sugar.

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Speaker 1: Or you can buy a pre made peanut sauce. But

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Speaker 1: between the Asian salad kit plus the shredded rotisserie chicken,

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Speaker 1: the edammee, the avocado, it just makes a really nice,

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Speaker 1: hearty salad that qualifies as dinner. And I say that

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Speaker 1: because every now and then we have dinner and it'll

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Speaker 1: be a sad. My husband be like, wait, this is dinner,

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Speaker 1: and I'm like, yes, this is dinner. But when you've

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Speaker 1: got all of that good stuff in there, that doesn't

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Speaker 1: happen too often, it really is nice. It's great lunch

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Speaker 1: as well. And then for my kids, my picky ones

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Speaker 1: at East, they eat it deconstructed. You will never find

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Speaker 1: a bigger fan of deconstructing recipes than me. No, they're

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Speaker 1: not going to eat it. I'll toss together. Oliver might,

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Speaker 1: but Nora and Penny, you know, there's gonna be the

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Speaker 1: shredded chicken. There's gonna be the edamama, separate, the avocados, separate,

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Speaker 1: maybe even some peanuts as well, and maybe I'll do

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Speaker 1: a little bit of the peanut sauce for dipping the

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Speaker 1: chicken in. So you're gonna be able to find all

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Speaker 1: of these recipes on my website, Kelsey Nickson dot com.

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Speaker 1: But like I said, this one's so simple. There's merely

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Speaker 1: a recipe required. And the thing I love about this

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Speaker 1: next recipe is make it once, get two meals out

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Speaker 1: of it. It's one of those that's awesome for using

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Speaker 1: up the leftovers. So it's my chili lime tacos. Chili

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Speaker 1: lime turkey tacos is what they're called on my website.

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Speaker 1: I use ground turkey for the taco meat. Now, you

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Speaker 1: could totally use beef for chicken or whatever, but really

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Speaker 1: what makes it so delicious is I start with sautating

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Speaker 1: little onion. I had some garlic. I use a little

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Speaker 1: bit of chili lime seasoning. My chili lime seasoning comes

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Speaker 1: from Trader Joe's in. For any of you Trader Joe's

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Speaker 1: fans out there, you know what I'm talking about. It's

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Speaker 1: a customer favorite. But the tachin t a j I n.

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Speaker 1: You've likely seen that at most grocery stores, maybe on

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Speaker 1: an ethnic aisle or something like that, but it's really similar.

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Speaker 1: So if you don't have access to Trader Joe's, I

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Speaker 1: want you to take a look for the tachin seasoning.

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Speaker 1: That's also a really great replacement, and you can use

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Speaker 1: equal parts if you can't find either. A little chili

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Speaker 1: powder with some lime zest, maybe a little paprika and

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Speaker 1: some salt will also do the trick. What else is

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Speaker 1: in this taco meat? Some dice cream, chilies, tomatoes and

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Speaker 1: cilantro and it's just the perfect It's so so yummy.

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Speaker 1: And my kids, who won't eat a composed taco, they

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Speaker 1: just eat this meat up like crazy. They love it.

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Speaker 1: So then it's taco night, right. You've got some thinly

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Speaker 1: sliced cabbage, some avocado, some crumbled cheese. We like katiha,

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Speaker 1: but you could use I don't care you do cheese

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Speaker 1: however you want to do it on your tacos, But

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Speaker 1: little sour cream for garnish, and these are always a hit.

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Speaker 1: And I'm going to try not to exclusively refer to

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Speaker 1: Trader Joe's, but I am telling you that if you

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Speaker 1: are a Trader Joe's shopper, this is one of those

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Speaker 1: recipes where you can pick everything up. You don't have

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Speaker 1: to shop at Trader Joe's to make this recipe, but

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Speaker 1: Trader Joe's makes it really easy. This is one of

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Speaker 1: those recipes where you put me in a Trader Joe's

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Speaker 1: and you blindfolded me and you said, Kelsey, go get

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Speaker 1: everything to make the chili lime tacos. I could walk

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Speaker 1: through the store and pick everything up. That's how often

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Speaker 1: I make it. And then the leftover recipe, I almost

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Speaker 1: always take this extra tacome. So sometimes I will double this,

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Speaker 1: so instead of doing one pound of ground turkey, I'll

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Speaker 1: do two pounds. And the next day I always do

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Speaker 1: kind of like a hardy burrito bowl or taco salad.

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Speaker 1: So the only difference for a burrito bowl is I

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Speaker 1: would add maybe some rice and beans, and then I

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Speaker 1: would add the cooked turkey, ground turkey taco meat, and

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Speaker 1: then the same toppings, the you know, avocado and the

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Speaker 1: crumbled cheese and the pickled onions and things like that,

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Speaker 1: but it is so I almost look forward to the

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Speaker 1: bowl as much as I do the actual tacos. And

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Speaker 1: I don't want you guys to skip this tip either,

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Speaker 1: because the bolt House Farms Cilantro I think it's the

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Speaker 1: Cilantro lime yogurt dressing is so delicious, quite clean and healthy.

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Speaker 1: And that's what I served with it when I turn

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Speaker 1: it into a bowl slash taco salad, and it's so yummy.

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Speaker 1: It's so so good. And then the last recipe and

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Speaker 1: recommend for this week is the skillet creamy tomato tortolini

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Speaker 1: with sausage and spinach. And this is one of the

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Speaker 1: recipes in my recipe club for the month of January.

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Speaker 1: And this is such a hit with my family right now.

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Speaker 1: They love it. First of all, I like that you

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Speaker 1: can make the entire thing in one skillet. It uses

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Speaker 1: another favorite pantry staple. I'd probably call it a shortcut,

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Speaker 1: but it's the Rayo's Marinara sauce. And if you followed

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Speaker 1: me on Instagram in any capacity, you know that. I mean,

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Speaker 1: if they had a fan club, I should you know.

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Speaker 1: I'd run for president. That's how much I love the

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Speaker 1: Rayo's sauce. It is so delicious. It's a little more

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Speaker 1: expensive than some of the other jarred marinara sauces you're

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Speaker 1: going to find on the shelves, but it is worth

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Speaker 1: every single penny. So I highly recommend using the Rayos

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Speaker 1: in this recipe. But Tortalini is so great because it's

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Speaker 1: a nice, hearty, filled pasta. And while this recipe has

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Speaker 1: both the tortalini and some Italian sausage in it, if

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Speaker 1: you are a vegetarian or wanting to cook without meat,

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Speaker 1: you could absolutely leave the sausage out. And this is

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Speaker 1: still hardy enough. We're a weeknight dinner. The fact that

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Speaker 1: the spinach in there is a great good for you ingredient.

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Speaker 1: It cooks down so much that Allie, you know who's

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Speaker 1: getting better, never complains about the spinach being in there.

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Speaker 1: But this is another one of those recipes I can

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Speaker 1: deconstruct from my girls. I pull out the tortellini, I

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Speaker 1: pull out the crumbled sausage. We've got a little palm

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Speaker 1: on top of the tortellini, and they think it's fantastic.

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Speaker 1: So skillet, creamy tomato tortellini so yummy. I took it too.

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Speaker 1: I took leftovers to a neighbor recently and she's text

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Speaker 1: me three times raving about it, loving it. So it's

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Speaker 1: a good one, all right, you guys. So there's your

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Speaker 1: three simple recipes to kind of kick off some ideas

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Speaker 1: as you meal plan for the upcoming week. And after

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Speaker 1: we tackle that, we are going to get into the

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Speaker 1: kitchen prescription portion of the podcast. Now, this should not

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Speaker 1: be shocking since that's the name of the podcast, but

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Speaker 1: what does it even mean? What does kitchen prescription? It

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Speaker 1: comes from this idea, you know, it's we just kicked

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Speaker 1: off a new year, and I've just started offering customized

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Speaker 1: kitchen consulting for people who struggle to get dinner on

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Speaker 1: the table each night, both virtual and in home, mostly

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Speaker 1: virtual right now. But essentially what it is is clients

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Speaker 1: share their pain points of what isn't working for them

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Speaker 1: in their kitchens, and then I help them develop a

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Speaker 1: plan to get things back on track. So think of

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Speaker 1: it as kind of like a cooking meat organization service

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Speaker 1: where I help you organize, outfit and then optimize your

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Speaker 1: kitchen to make meal time feel more manageable. And it's

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Speaker 1: such a great service, and I've had such an amazing

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Speaker 1: time working with the clients that I have. But some

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Speaker 1: people may think, well, is that really necessary? And the

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Speaker 1: reason it's so necessary is we have heard this phrase

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Speaker 1: for years to the extent that it's overused. But you

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Speaker 1: hear people say that the kitchen is the heart of

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Speaker 1: the home, and it really is right. When you think

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Speaker 1: about the rooms that you spend the most time in

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Speaker 1: and the rooms that get the most wear and tear,

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Speaker 1: I think you're hard pressed to find another room in

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Speaker 1: your home that beats out the kitchen. So if there's

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Speaker 1: any space in our homes that we should invest in,

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Speaker 1: it's the kitchens, right. And when I say invest in,

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Speaker 1: I don't mean new marble countertops, although that would be wonderful.

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Speaker 1: I'm talking about systems really just giving it the attention

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Speaker 1: it deserves that can operate to make your life as

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Speaker 1: easy as possible, because whether we like it or not,

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Speaker 1: we all gotta eat. We all gotta eat, and chances

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Speaker 1: are you've got to feed more people than just yourself,

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Speaker 1: and so anything we can do to pump food out

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Speaker 1: of those kitchens a little more easily and do it,

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Speaker 1: dare I say more enjoyably, is worth that investment. If

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Speaker 1: you start thinking about it, no one person or family

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Speaker 1: is the right. Every person out there who cooks for

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Speaker 1: themselves or someone they love is doing it under different circumstances.

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Speaker 1: So some of you may be a two person family unit,

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Speaker 1: some of you may have four teenage boys. Some of

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Speaker 1: you may be cooking for yourselves. Some of you may

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Speaker 1: be recent empty nesters. Maybe even some of you are

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Speaker 1: trying to figure out how to cook after someone in

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Speaker 1: your family has recently been diagnosed with food allergies and

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Speaker 1: that's feeling overwhelming. So as a result, recommendations for recipes,

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Speaker 1: kitchen tools, or even systems in your kitchen will likely

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Speaker 1: be a bit different depending on who you are. That's

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Speaker 1: where this idea of kitchen prescription comes in. So my

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Speaker 1: goal is to walk you through kind of a three

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Speaker 1: step process to nailing down a kitchen prescription that will

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Speaker 1: work for you. So it's the same system I use

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Speaker 1: with my clients, but it can easily be applied to anyone.

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Speaker 1: It's also the same system I walk you through and

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Speaker 1: my family me'll makeover course that everyone should really invest

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Speaker 1: in this idea of organizing, outfitting, and then optimizing their

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Speaker 1: kitchens for easy cooking. All right, So today I'm going

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Speaker 1: to share my current kitchen prescription that's working for me

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Speaker 1: and my family. Now this will evolve as the needs

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Speaker 1: of my family change, but this is currently what's working,

428
00:24:20,320 --> 00:24:22,760
Speaker 1: and we're gonna go through those three categories. So organize.

429
00:24:23,040 --> 00:24:26,199
Speaker 1: There's been a lot of buzz about organizing kitchens, and

430
00:24:26,320 --> 00:24:29,440
Speaker 1: I am here for it. And I love a clear

431
00:24:29,480 --> 00:24:35,840
Speaker 1: bin with beautiful handwriting in a white sharpie pin. Once again,

432
00:24:35,920 --> 00:24:38,800
Speaker 1: here for it. Those exist in my pantry. But I

433
00:24:38,880 --> 00:24:41,640
Speaker 1: want you to know that those are only as good

434
00:24:41,680 --> 00:24:47,200
Speaker 1: as they function. So if a small clear bin with

435
00:24:47,600 --> 00:24:50,919
Speaker 1: the words granola bars written on it does not solve

436
00:24:50,920 --> 00:24:53,399
Speaker 1: a problem for you, I don't care how good it

437
00:24:53,400 --> 00:24:59,880
Speaker 1: looks rainbow order. Yes, looks fantastic. Is it practical to maintain?

438
00:25:00,200 --> 00:25:03,280
Speaker 1: Probably not. So we're going to talk about some really

439
00:25:03,359 --> 00:25:07,639
Speaker 1: practical organization solutions in kitchens that really help. If you

440
00:25:07,920 --> 00:25:10,600
Speaker 1: were to only buy one thing to organize your kitchen

441
00:25:10,880 --> 00:25:15,600
Speaker 1: this month, let it be a lazy Susan. I love

442
00:25:15,640 --> 00:25:17,880
Speaker 1: a lazy Susan, and I'm not talking about the ones

443
00:25:17,920 --> 00:25:20,639
Speaker 1: that are built into your cabinetry. I'm talking about the

444
00:25:20,640 --> 00:25:22,800
Speaker 1: ones that are like a turntable, and they have some

445
00:25:22,960 --> 00:25:25,720
Speaker 1: with tall sides, and some that are clear and some

446
00:25:25,800 --> 00:25:28,320
Speaker 1: that have rubber on the bottom so that if you

447
00:25:28,359 --> 00:25:30,840
Speaker 1: get spills you can easily wipe them up. But a

448
00:25:30,960 --> 00:25:34,560
Speaker 1: lazy Susan is such a great way to organize, especially

449
00:25:34,600 --> 00:25:37,840
Speaker 1: if you are working with a small kitchen. And look,

450
00:25:37,880 --> 00:25:39,920
Speaker 1: I lived in New York City for nearly a decade.

451
00:25:40,000 --> 00:25:43,439
Speaker 1: I have worked in small kitchens. I have also lived

452
00:25:43,560 --> 00:25:47,600
Speaker 1: in a three thousand square foot home in suburbia where

453
00:25:47,600 --> 00:25:50,439
Speaker 1: I had a huge kitchen, which was fantastic. I had

454
00:25:50,480 --> 00:25:52,399
Speaker 1: more space than I knew what to do with. And

455
00:25:52,480 --> 00:25:55,359
Speaker 1: now I live somewhere in between, but I don't have

456
00:25:55,400 --> 00:25:58,000
Speaker 1: a ton of kitchen space. So a lazy Susan is

457
00:25:58,080 --> 00:26:02,080
Speaker 1: awesome for spices, for condiments, medicine that you keep in

458
00:26:02,080 --> 00:26:05,200
Speaker 1: the kitchen. It's great for cleaning supplies under the sink,

459
00:26:05,640 --> 00:26:08,280
Speaker 1: just a great way so that stuff doesn't get stuck

460
00:26:08,480 --> 00:26:11,159
Speaker 1: all the way at the back of those cabinets, and

461
00:26:11,240 --> 00:26:14,000
Speaker 1: with a quick spin you can get to what you need.

462
00:26:15,280 --> 00:26:18,639
Speaker 1: I love them. I have seven in my kitchen and

463
00:26:18,680 --> 00:26:21,760
Speaker 1: that's not an exaggeration, and I'm open to more. I

464
00:26:21,800 --> 00:26:24,280
Speaker 1: truly am. So think about that. If you're looking for

465
00:26:24,280 --> 00:26:27,400
Speaker 1: a product that is working, really well in the small

466
00:26:27,480 --> 00:26:29,400
Speaker 1: kitchen I'm cooking out of right now. I also want

467
00:26:29,400 --> 00:26:31,520
Speaker 1: to talk about being a big fan of a well

468
00:26:31,680 --> 00:26:35,040
Speaker 1: organized fridge. I bring this up because it's the beginning

469
00:26:35,040 --> 00:26:38,560
Speaker 1: of the year and likely all of our refrigerators could

470
00:26:38,600 --> 00:26:41,480
Speaker 1: benefit from a good old fashioned clean out. And what

471
00:26:41,520 --> 00:26:43,680
Speaker 1: that means is you're going to take everything out, You're

472
00:26:43,680 --> 00:26:45,880
Speaker 1: gonna wipe it down, and then you're going to think

473
00:26:45,920 --> 00:26:50,840
Speaker 1: about a system associated with your refrigerator. Let me give

474
00:26:50,880 --> 00:26:53,560
Speaker 1: you an example of what that means. So for me

475
00:26:53,920 --> 00:26:56,560
Speaker 1: right now, I have a couple of different bins. Two

476
00:26:56,600 --> 00:26:59,760
Speaker 1: bins that I love that just really help to kind

477
00:26:59,800 --> 00:27:02,800
Speaker 1: of manage the chaos behind the doors of my refrigerator

478
00:27:02,840 --> 00:27:06,120
Speaker 1: are a kid's bin and a leftoverspin. The kid's bin

479
00:27:06,720 --> 00:27:08,679
Speaker 1: is all the things I want my kids to eat

480
00:27:08,760 --> 00:27:13,800
Speaker 1: the refrigerator. So we've got apples, grapes, strawberries. It's big.

481
00:27:13,840 --> 00:27:17,880
Speaker 1: It could be a kid's shelf, right, baby carrots, bell peppers,

482
00:27:17,960 --> 00:27:20,600
Speaker 1: string cheese. We have these pepperoni sticks that my kids

483
00:27:20,640 --> 00:27:24,000
Speaker 1: really like. Oftentimes, if my kids want a snack, I

484
00:27:24,040 --> 00:27:26,120
Speaker 1: want them to go to the fridge before I want

485
00:27:26,160 --> 00:27:28,600
Speaker 1: them to go to the pantry, because there's likely going

486
00:27:28,640 --> 00:27:31,359
Speaker 1: to be a more nutritious option in the fridge. So

487
00:27:31,400 --> 00:27:33,959
Speaker 1: if you're able to create a small space in your

488
00:27:34,000 --> 00:27:37,720
Speaker 1: fridge that is almost like a grab area for your

489
00:27:37,800 --> 00:27:39,919
Speaker 1: kids to grab a snack. Sometimes I'll say you can

490
00:27:39,960 --> 00:27:41,600
Speaker 1: have a fridge snack, and I think that that's a

491
00:27:41,640 --> 00:27:45,280
Speaker 1: great way to get kids eating healthier snacks. The other

492
00:27:45,359 --> 00:27:49,720
Speaker 1: time we use it is a dinner time. I'm going

493
00:27:49,760 --> 00:27:51,879
Speaker 1: to come back to that. And then a left orban

494
00:27:52,160 --> 00:27:54,439
Speaker 1: because I find that leftovers can get shoved to the

495
00:27:54,480 --> 00:27:57,000
Speaker 1: back of the fridge so easily and then you forget

496
00:27:57,000 --> 00:27:59,240
Speaker 1: about them and you never use them. So if you've

497
00:27:59,280 --> 00:28:02,120
Speaker 1: got a left first bin, it's a really easy way

498
00:28:02,320 --> 00:28:04,560
Speaker 1: at lunch the next day or when you're trying to

499
00:28:04,560 --> 00:28:07,280
Speaker 1: pull a meal together to look what look there first.

500
00:28:07,480 --> 00:28:11,520
Speaker 1: And that's been a great a great tool inside my refrigerator. Okay,

501
00:28:11,600 --> 00:28:14,760
Speaker 1: let's talk about outfitting, meaning the tools I'm loving in

502
00:28:14,760 --> 00:28:17,600
Speaker 1: my kitchen right now that I feel contribute to my

503
00:28:17,680 --> 00:28:20,760
Speaker 1: kitchen being more efficient and easier to work in. I

504
00:28:20,960 --> 00:28:24,840
Speaker 1: love a big cutting board. I think most people are

505
00:28:24,960 --> 00:28:28,840
Speaker 1: using a cutting board that is too small, and as

506
00:28:28,920 --> 00:28:31,680
Speaker 1: a result, you find using a knife to be more

507
00:28:31,720 --> 00:28:35,120
Speaker 1: difficult and it's more frustrating to cook. In general, if

508
00:28:35,160 --> 00:28:38,600
Speaker 1: you have a small cutting board, or if you have

509
00:28:38,640 --> 00:28:43,760
Speaker 1: a flimsy cutting board, nothing is worse than those, ikea

510
00:28:44,000 --> 00:28:49,720
Speaker 1: plastic they're they're not even cutting boards. If you have those,

511
00:28:50,040 --> 00:28:53,760
Speaker 1: throw them out. My favorite cutting board is a brand

512
00:28:53,760 --> 00:28:57,200
Speaker 1: called Epicurean. It's a composite board. It's thin so it's

513
00:28:57,240 --> 00:28:59,880
Speaker 1: not too heavy, but I really like how it feels

514
00:29:00,040 --> 00:29:03,360
Speaker 1: under my knife. And they come with these little rubberized

515
00:29:03,800 --> 00:29:07,640
Speaker 1: bottoms so that they don't slip slide around. Love them,

516
00:29:07,680 --> 00:29:09,840
Speaker 1: but I don't care. You want to use a like

517
00:29:09,880 --> 00:29:12,920
Speaker 1: a gelboard or like a plastic board or something, fine,

518
00:29:13,320 --> 00:29:15,240
Speaker 1: just make sure it's big and make sure it's not

519
00:29:15,480 --> 00:29:20,040
Speaker 1: sliding around. Also, love a sharp knife. I you know,

520
00:29:20,120 --> 00:29:23,680
Speaker 1: if you've got a knife that you invested in that's

521
00:29:24,000 --> 00:29:27,360
Speaker 1: a decent brand, but it's still you know, honestly, a

522
00:29:27,400 --> 00:29:32,200
Speaker 1: sharp knife is better than a quote good knife that

523
00:29:32,400 --> 00:29:35,280
Speaker 1: has that's completely dull. The most important thing about your

524
00:29:35,320 --> 00:29:37,560
Speaker 1: knife is that it's sharp. A sharp knife is a

525
00:29:37,640 --> 00:29:41,040
Speaker 1: safer knife, I promise you. And if you've ever cut

526
00:29:41,080 --> 00:29:43,440
Speaker 1: yourself with a dull knife, you know what I'm talking about.

527
00:29:44,040 --> 00:29:45,600
Speaker 1: So the best thing to do if you feel like

528
00:29:45,640 --> 00:29:49,440
Speaker 1: your knives are dull, And I say knives hesitantly, because

529
00:29:49,560 --> 00:29:53,880
Speaker 1: really you only need three knives. You need a chef's knife,

530
00:29:53,920 --> 00:29:56,160
Speaker 1: or basically like an all purpose knife. You need a

531
00:29:56,160 --> 00:29:59,240
Speaker 1: serrated knife to cut red and maybe a pairing knife,

532
00:29:59,400 --> 00:30:02,920
Speaker 1: but really just get a good all purpose knife. And

533
00:30:03,280 --> 00:30:06,440
Speaker 1: I hesitate to give too many specifications because the most

534
00:30:06,520 --> 00:30:09,120
Speaker 1: important thing is that it feels good in your hand.

535
00:30:09,520 --> 00:30:11,560
Speaker 1: So for me, I have really small hands, and so

536
00:30:11,680 --> 00:30:14,480
Speaker 1: I like a five inch blade, which is really short,

537
00:30:14,520 --> 00:30:16,920
Speaker 1: but I love I love my knife. I use a

538
00:30:16,920 --> 00:30:20,120
Speaker 1: boost off. It's five inches. It's a Santoku knife, so

539
00:30:20,160 --> 00:30:23,280
Speaker 1: it's kind of got these divots so that vegetables tend

540
00:30:23,360 --> 00:30:25,520
Speaker 1: to fall off it easier. Just make sure it's sharp.

541
00:30:26,080 --> 00:30:28,040
Speaker 1: If you need to sharpen knives, you can take them

542
00:30:28,080 --> 00:30:31,920
Speaker 1: to sirle Atop William Snowma, likely your local hardware store,

543
00:30:32,360 --> 00:30:35,680
Speaker 1: and typically it's a really affordable service. So that's something

544
00:30:35,720 --> 00:30:40,000
Speaker 1: I recommend. I'm obsessed with my Brebel toaster, oven and

545
00:30:40,160 --> 00:30:43,880
Speaker 1: air frier combo. I told you guys, I live in

546
00:30:44,280 --> 00:30:46,960
Speaker 1: a house with a pretty small kitchen right now, and

547
00:30:47,560 --> 00:30:51,800
Speaker 1: I have this great range. It's awesome, but when I

548
00:30:51,840 --> 00:30:55,320
Speaker 1: turn that thing on the entire house goes up seventeen degrees.

549
00:30:55,600 --> 00:30:58,680
Speaker 1: It gets so hot in there. So I love this

550
00:30:58,720 --> 00:31:02,320
Speaker 1: toaster oven because it so efficient. I love the fact

551
00:31:02,400 --> 00:31:05,360
Speaker 1: that it's got the air fire function where it makes

552
00:31:05,400 --> 00:31:08,800
Speaker 1: things extra crispy. And it's just been awesome and I've

553
00:31:08,840 --> 00:31:10,840
Speaker 1: got lots of friends who've invested in it. And if

554
00:31:10,880 --> 00:31:14,160
Speaker 1: you're looking for a toaster oven, or if you're looking

555
00:31:14,880 --> 00:31:18,920
Speaker 1: for something that's gonna heat up really quickly, reheat leftover

556
00:31:18,960 --> 00:31:22,160
Speaker 1: beats are really well. If you're looking for something that's

557
00:31:22,200 --> 00:31:24,920
Speaker 1: going to be great for those chicken nuggets you're heating

558
00:31:24,960 --> 00:31:27,840
Speaker 1: up for your kids, no hate, no shade, I trust me.

559
00:31:27,920 --> 00:31:30,640
Speaker 1: My kids eat chicken nuggets just like anybody's kids. That's

560
00:31:30,640 --> 00:31:33,640
Speaker 1: a great, great option for that. And then the last one,

561
00:31:33,760 --> 00:31:37,920
Speaker 1: it's one I haven't talked about much, which is this

562
00:31:37,960 --> 00:31:40,160
Speaker 1: is something my mom gave me a couple of months ago,

563
00:31:40,600 --> 00:31:43,560
Speaker 1: and I could not be more obsessed with it. It

564
00:31:43,640 --> 00:31:47,560
Speaker 1: is a staw that multi use brazer. So what is

565
00:31:47,560 --> 00:31:50,200
Speaker 1: that catsey? So essentially what it is, it's a big

566
00:31:50,280 --> 00:31:54,320
Speaker 1: skillet twelve inches. It's cast iron, but enamel cast iron,

567
00:31:54,360 --> 00:31:57,080
Speaker 1: so it's enamel on the bottom but cast iron. So

568
00:31:57,120 --> 00:32:00,520
Speaker 1: it's going to conduct heat really well. It's got two handles,

569
00:32:01,080 --> 00:32:05,320
Speaker 1: it's got a glass lid, which I'm obsessed with, and

570
00:32:05,360 --> 00:32:08,200
Speaker 1: it's deep. It's about three and a half quartz, so

571
00:32:08,240 --> 00:32:10,680
Speaker 1: it can fit nearly any recipe make in it, but

572
00:32:10,720 --> 00:32:12,480
Speaker 1: it's a little bit deep, so the sides come up

573
00:32:12,520 --> 00:32:15,120
Speaker 1: a bit. I love it. I love it so much.

574
00:32:15,280 --> 00:32:18,959
Speaker 1: It's so so great. I guess the only drawback maybe

575
00:32:19,200 --> 00:32:22,240
Speaker 1: is that it's pretty heavy. But because it's heavy, it

576
00:32:22,280 --> 00:32:25,960
Speaker 1: conducts heat really well and cooks things beautifully, so I

577
00:32:26,080 --> 00:32:28,000
Speaker 1: just can't get enough of it. I think it's so

578
00:32:28,080 --> 00:32:31,320
Speaker 1: awesome if you're looking for a new I don't even

579
00:32:31,320 --> 00:32:34,000
Speaker 1: want to call it a skillet because it's not technically

580
00:32:34,000 --> 00:32:36,240
Speaker 1: a skillet. It's deeper than a skillet. It doesn't have

581
00:32:36,320 --> 00:32:39,760
Speaker 1: the one handle, but man, I can cook anything in

582
00:32:39,800 --> 00:32:42,560
Speaker 1: that and I just really really love it. It's one

583
00:32:42,600 --> 00:32:45,680
Speaker 1: of those things that stays on top of my range

584
00:32:45,720 --> 00:32:48,640
Speaker 1: all the time, and it's just great. Love the glass lid.

585
00:32:49,040 --> 00:32:50,800
Speaker 1: And then I got one more thing here, and I

586
00:32:50,800 --> 00:32:52,880
Speaker 1: should mention them. I kind of feel like a broken

587
00:32:52,880 --> 00:32:54,720
Speaker 1: record because they talked about these all the time, but

588
00:32:55,160 --> 00:32:58,360
Speaker 1: non stick sheet pants couldn't love them anymore. And what's

589
00:32:58,400 --> 00:33:01,520
Speaker 1: great about a non stick sheet pan is that the

590
00:33:01,600 --> 00:33:07,040
Speaker 1: cleanup is just e z breezy. It's amazing. Nordic Wear's

591
00:33:07,080 --> 00:33:09,280
Speaker 1: my favorite brand, but I also have some Oxo ones

592
00:33:09,800 --> 00:33:12,680
Speaker 1: and they're fine. I do prefer the Nordic Wear ones.

593
00:33:13,240 --> 00:33:18,720
Speaker 1: And if you are a costco shopper, oftentimes within the

594
00:33:18,760 --> 00:33:22,040
Speaker 1: past eighteen months, probably they tend to be selling a

595
00:33:22,120 --> 00:33:25,760
Speaker 1: set there of the Nordic Wear non stick sheet trays.

596
00:33:25,800 --> 00:33:28,600
Speaker 1: They're kind of this gold color, but I'm telling you

597
00:33:28,720 --> 00:33:32,400
Speaker 1: like they clean up so beautifully. So if you're a

598
00:33:32,400 --> 00:33:35,840
Speaker 1: sheet pan recipe lover, invest in some sheet pants you'll

599
00:33:36,120 --> 00:33:38,440
Speaker 1: be glad you did. And then, last, not least, this

600
00:33:38,520 --> 00:33:41,520
Speaker 1: idea of optimizing for easy cooking, and what that means

601
00:33:41,600 --> 00:33:44,440
Speaker 1: is the systems, the systems that are working to make

602
00:33:44,760 --> 00:33:48,280
Speaker 1: cooking easier in my household. And this is what I

603
00:33:48,320 --> 00:33:51,600
Speaker 1: got breakfast for dinner in my back pocket right now,

604
00:33:51,680 --> 00:33:53,960
Speaker 1: when I don't know what to make for dinner, it's

605
00:33:53,960 --> 00:33:56,280
Speaker 1: breakfast for dinner. I've always got it. I've always got

606
00:33:56,280 --> 00:33:59,400
Speaker 1: the stuff on hand. Everybody always likes it, and I've

607
00:33:59,440 --> 00:34:01,200
Speaker 1: been being on it. I'm doing it about once a

608
00:34:01,200 --> 00:34:05,040
Speaker 1: week right now, and it's working out. Great other systems

609
00:34:05,040 --> 00:34:08,319
Speaker 1: that are working well online grocery ordering, and I know

610
00:34:08,400 --> 00:34:10,919
Speaker 1: that there are some people who just don't like to

611
00:34:11,040 --> 00:34:14,400
Speaker 1: do it, but I'm here to tell you that if

612
00:34:14,480 --> 00:34:18,400
Speaker 1: you tried ordering your groceries online, maybe at the beginning

613
00:34:18,440 --> 00:34:20,960
Speaker 1: of the pandemic or something, and you're so frustrated because

614
00:34:20,960 --> 00:34:23,600
Speaker 1: you asked for six bananas and they only gave you one,

615
00:34:24,280 --> 00:34:26,440
Speaker 1: they have gotten better at it, or at least that

616
00:34:26,480 --> 00:34:29,920
Speaker 1: has been my experience, is that if you use the

617
00:34:30,000 --> 00:34:32,640
Speaker 1: notes function, so that if it's important for you to

618
00:34:32,680 --> 00:34:36,080
Speaker 1: have ripe avocados, or important for you to have green bananas,

619
00:34:36,680 --> 00:34:42,120
Speaker 1: or important for you to have meet that doesn't expire soon.

620
00:34:42,280 --> 00:34:44,800
Speaker 1: As long as you include those notes, I have found

621
00:34:44,800 --> 00:34:47,560
Speaker 1: that the shoppers at the grocery stores have been doing

622
00:34:47,680 --> 00:34:50,480
Speaker 1: a much better job. I could not be more pleased

623
00:34:50,920 --> 00:34:54,239
Speaker 1: with online grocery ordering, and I'm convinced that I have

624
00:34:54,320 --> 00:34:57,879
Speaker 1: gained back days of my life each year by not

625
00:34:58,200 --> 00:35:00,919
Speaker 1: having to go to the grocery store and the aisles.

626
00:35:00,960 --> 00:35:04,960
Speaker 1: So I'm into it. It's a system that is so

627
00:35:05,040 --> 00:35:07,960
Speaker 1: great for my busy young family. Right now, if you're

628
00:35:07,960 --> 00:35:10,480
Speaker 1: about to make a meal plan, before you do it,

629
00:35:11,120 --> 00:35:14,560
Speaker 1: open up your fridge open up your pantry, see what

630
00:35:14,680 --> 00:35:18,320
Speaker 1: you have on hand. Let that be your guide. Treat

631
00:35:18,520 --> 00:35:22,960
Speaker 1: your kitchen or your pantry and your cupboards, your refrigerator,

632
00:35:23,000 --> 00:35:27,000
Speaker 1: you're freezer like a grocery store. What do you already

633
00:35:27,080 --> 00:35:29,920
Speaker 1: have on hand that help can help you determine what

634
00:35:30,080 --> 00:35:32,759
Speaker 1: to make. It's such a good skill to develop in

635
00:35:32,800 --> 00:35:36,320
Speaker 1: the kitchen. And then lastly, I reference this a little earlier,

636
00:35:36,360 --> 00:35:39,239
Speaker 1: but I mentioned the kid's been in the refrigerator. Let

637
00:35:39,280 --> 00:35:41,720
Speaker 1: me tell you another reason this is really important. I've

638
00:35:41,760 --> 00:35:43,680
Speaker 1: shared with you guys. I have a picky eater, and

639
00:35:43,760 --> 00:35:46,640
Speaker 1: some of you may have picky eaters. At the dinner table,

640
00:35:46,840 --> 00:35:49,680
Speaker 1: We've got one policy, and it's the no thank you bite.

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00:35:50,040 --> 00:35:53,200
Speaker 1: So even if my daughter nor who's picky, says I

642
00:35:53,239 --> 00:35:55,200
Speaker 1: don't like that, I don't want to I don't like that,

643
00:35:55,640 --> 00:35:57,879
Speaker 1: she's got to take one bite, and if she doesn't

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00:35:57,920 --> 00:36:00,200
Speaker 1: like it she says no thank you, and I's not

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00:36:00,280 --> 00:36:02,279
Speaker 1: going to eat anymore, then she's welcome to get something

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00:36:02,320 --> 00:36:05,880
Speaker 1: from the kid bin. And that you know, that's the apples,

647
00:36:05,960 --> 00:36:08,920
Speaker 1: the grapes, the string cheese, the pepperoni sticks. That is

648
00:36:08,920 --> 00:36:11,200
Speaker 1: working really well for us. So the no thank you

649
00:36:11,239 --> 00:36:14,640
Speaker 1: bye is another system that's really working well. So that's

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00:36:14,680 --> 00:36:17,719
Speaker 1: just a summary of the kitchen prescription that tends to

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00:36:17,760 --> 00:36:20,799
Speaker 1: be working for my family right now with these young

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00:36:21,040 --> 00:36:25,319
Speaker 1: kids who have got all sorts of opinions, but it's

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00:36:25,320 --> 00:36:28,239
Speaker 1: working well. It's working well. Many episodes will feature a

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00:36:28,280 --> 00:36:32,239
Speaker 1: guest who kind of walks us through their own kitchen prescription.

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00:36:32,719 --> 00:36:35,240
Speaker 1: But I want you to know that I also would

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00:36:35,280 --> 00:36:38,000
Speaker 1: love to hear from you, the listeners, who are in

657
00:36:38,040 --> 00:36:41,359
Speaker 1: need of this idea of a kitchen prescription. So I've

658
00:36:41,400 --> 00:36:43,960
Speaker 1: got a Google form that you can fill out, or

659
00:36:43,960 --> 00:36:47,200
Speaker 1: you can submit a voice memo or call in and

660
00:36:47,280 --> 00:36:49,640
Speaker 1: share kind of some of your specific pain points and

661
00:36:49,680 --> 00:36:52,319
Speaker 1: ask questions about the things that are making dinner feel

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00:36:52,360 --> 00:36:54,839
Speaker 1: so difficult, and then I'll address a few of those

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00:36:54,960 --> 00:36:57,560
Speaker 1: on the podcast. So it'd be fun to feature some

664
00:36:57,640 --> 00:37:01,200
Speaker 1: of you and really get into tackle some of those

665
00:37:01,560 --> 00:37:05,680
Speaker 1: questions that you may have. I'm genuinely excited to help

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00:37:05,719 --> 00:37:09,400
Speaker 1: you solve the roadblocks and really get dinner on the

667
00:37:09,440 --> 00:37:12,080
Speaker 1: table a bit easier for you. All Right, you guys,

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00:37:12,120 --> 00:37:15,360
Speaker 1: that's it for our first episode. We did it. Moving forward,

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00:37:15,440 --> 00:37:18,000
Speaker 1: episodes will be a bit tighter and shorter in length,

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00:37:18,120 --> 00:37:21,000
Speaker 1: but we had some Extra Housekeeping today, So thanks for

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00:37:21,080 --> 00:37:24,719
Speaker 1: your patients there. New episodes are going to drop every Thursday,

672
00:37:24,800 --> 00:37:27,080
Speaker 1: and in the meantime, you can follow me on Instagram,

673
00:37:27,200 --> 00:37:29,360
Speaker 1: or you can join my monthly Recipe Club, or you

674
00:37:29,360 --> 00:37:31,879
Speaker 1: can sign up for my Family Meal Makeover course, which

675
00:37:31,880 --> 00:37:34,040
Speaker 1: is kind of a step by step guide to getting

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00:37:34,239 --> 00:37:37,239
Speaker 1: your kitchen in tip top shape. It would mean the

677
00:37:37,360 --> 00:37:39,360
Speaker 1: world to me if you took a few minutes to

678
00:37:39,440 --> 00:37:41,799
Speaker 1: rate and review the podcast so that others who are

679
00:37:41,880 --> 00:37:44,120
Speaker 1: stuck trying to decide what to make for dinner can

680
00:37:44,160 --> 00:37:47,359
Speaker 1: find it and subscribe. If you liked it, I'd love

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00:37:47,400 --> 00:37:51,120
Speaker 1: to have you here every week. Thank you so much

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00:37:51,160 --> 00:37:54,879
Speaker 1: for joining me today on a kitchen prescription. I look

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00:37:54,920 --> 00:38:02,600
Speaker 1: forward to next week. Talk to you in everyone,