Jess Rice

And then you sort of you build from there.

And just that one protein can turn into tacos or burritos, shredded on nachos, a barbecue sandwich on top of a salad for, you know, you if you're trying to eat more veggies, that kind of a thing.

So I really think as far as reducing that decision fatigue goes and trying to streamline your second shift after you're done for the day, just try to pick that anchor protein and an anchor grain and kind of have some fresh, interesting stuff on hand.

So it's easy to just throw something together.

You don't necessarily have to have a slow cooker, but it definitely helps.

It's one of the tools that I find a lot of visitors to our website really love, but there are ways to get around that.

Yeah, that might change your life.

If you find one, and you know they are really inexpensive too, but of course when everything is getting more and more expensive, it's like, here, now go buy a slow cooker.

But it is a helpful tool.

I love listening to Natalie talk as a former restaurant owner and line cook.

I'm still really big on labeling the same labeling that we would have used in a restaurant is something that I personally do at home, not just for the food.

safety side of things, but also so my husband knows what it is.

So in the United States, we have painter's tape, like a blue tape, you know, that you would line.

We use that a lot.

It just comes off really easy.

Yeah, I have one of those in my knife roll that I take to work, but I also have one in my home kitchen that I'm staring at right now.

And, you know, I try to keep it neat.

I write my end date.

I write what the food is.

I write my out date.