Jess Rice

So if you're trying to save money, of course, people are like buy in bulk, the price per ounce is better and all that.

But if you don't use the food and it goes to waste, then you've just thrown that money out.

So I think that batch cooking actually comes in handy because

you can kind of whip up what you need for a few days at a time and even freeze some of that for the following week.

And then you can just sort of play with those flavors depending on what you and your family members enjoy most.

Hannah, I know you have a 10-year-old and a 12-year-old boy, which might be the most opinionated food critics on the planet.

And if they don't like a shredded chicken with taco seasoning, they might like shredded chicken with a barbecue sauce.

So just kind of thinking in terms of like, what can I simplify?

Choose your protein or choose your grain and then kind of build from there.

So I have some questions for Hannah.

I'm curious if your family or your boys kind of go towards a certain flavor profile.

Like I know I've had clients who really love like Mediterranean flavors and some who really will kind of gravitate towards more kind of like a Mexican inspired flavor profile.

That's awesome.

And so for instance, say you decide you're going to go to the grocery store and you know you see the bulk chicken breasts or chicken thighs and you know it's cheaper to buy it that way.

You can come home, put some of those chicken breasts in a crock pot with sort of a neutral broth and

and seasoning.

And a few hours later, while you've been running errands or bringing the boys to sports practice and home or whatever, you'll come home to chicken that's ready to be shredded.

And then you can divide that up into bags throughout the week or even start adding sauces.

Like you can add some of that Mexican seasoning to one batch or

You can add the barbecue sauce that everybody enjoys to another container.