I am very excited that so many of you are taking part in our You Can Do This! The First Five Steps To a Real Food Kitchen eCourse!

As an added bonus – for those of you who are participating in the course and for those who aren’t – each Monday for the next few weeks, I plan to share a Bonus Tip to encourage you along in your Real Food Journey. Remember though, these are just bonus tips. If you take the eCourse, you’ll get loads more information, guidance, downloads, recipes, and worksheets – all for just $5! (Click here to purchase if you are interested.)

Today, I wanted to share a little bit about how my Real Food Kitchen works and how I manage to make healthy, whole foods in a timely way.

Last week, I found that I was out of two items that we eat often:  Ranch Dressing and Peanut Butter. Now, of course, we don’t eat the two together, nor would I recommend it to you. But I did make them at the same time, just as a way of being efficient. (I’ve talked about this a little bit already, and this new post is an example of how I put this method into practice.)

Side Note:  I had to be careful not to pour minced onions or parsley flakes for the dressing mix into the food processor with the peanuts. Wouldn’t that have been…icky. ;)

I first poured peanuts into my food processor, told everyone around me to plug their ears, and turned on the machine so that it could start to make peanut butter.

While it was turning peanuts into peanut butter, I looked up my Ranch Dressing Mix recipe and began getting out the ingredients I needed. I then proceeded to go back and forth between the food processor and the ranch dressing mix until I had four jars of peanut butter and a triple batch of ranch dressing mix all ready to go.

Beyond encouraging you to be efficient with your time in the kitchen, here is actually the main tip I wanted to share:

When working to develop your Real Food Kitchen, try to plan ahead and work ahead just a little bit as you have time. This will save you time in the long run.

I wasn’t actually planning to serve ranch dressing or peanut butter the day I made them. But I often do need them both, and since I had neither of them on hand, taking a few minutes to make them one afternoon will be very convenient for me later, when all I’ll have to do is reach for them at a moment’s notice!

What is one thing you can make this week that will help you to get ahead in your Real Food Kitchen?

Interested in learning more about our
You Can Do This! The First Five Steps To a Real Food Kitchen eCourse?
We’d love to have you join us!