Do you have clients say that they have been eating out a bit too often? Or maybe they buy groceries then let them go to waste because they’re too uninspired to cook? Sometimes we need to spark a bit of joy back into the kitchen, and a good way to coach your clients into getting out of their processed, takeout or packaged food habits is to keep it simple and show them how cooking healthy, nourishing foods doesn’t have to be complicated.

They don’t need fancy ingredients.

They don’t need complicated routines.

All they need are some simple tips and strategies that will get them into the habit of using fresh, whole-food ingredients that will keep the waste at bay and plenty of nutrition on their plates.

(in the most stress-free way as possible)

We want to help your clients find joy in the kitchen, find sustainable food practices in their life, and for them to feel happy, healthy, nourished and connected to the food that they choose.

If you like the sound of this, don’t forget to check out our Back to the Basics: Low Waste, Whole-food Cooking Program for your clients here.

4 Ways You Can Teach Your Clients to Enjoy Low-waste Cooking (no matter where they are in their journey)

Think about the meals you most enjoy. Are they complicated? Do they require a lot of ingredients? Can you reuse leftovers for other meals down the road?

Sometimes just a simple roasted chicken with some root vegetables hits the spot, and bonus, you can use and utilize leftovers for the next meal.

1. Cook Once, Eat Thrice

Have you heard the term, cook once, eat thrice?

This idea of cooking a large batch and utilizing leftovers for other meals is one of the best strategies for creating stronger client compliance. Clients can create habits around cooking large amounts upfront and not having to spend as much time in the kitchen throughout the remainder of the week, which also helps them become more motivated to learn and experiment more in the kitchen down the road.

Show them this formula

When planning meals for the week, start with a standard formula you can use over and over. A balanced meal should include protein, a vegetable, healthy fat, and whole grains.

First, you can have them start by selecting their protein, and choose 2-3 different options to focus on. Include easy to prepare plant-based proteins like beans or lentils and animal-based protein that require cooking.

Then, have them think about the produce and whole grains to add.

And finally, have them pick 3-4 vegetables to eat during the week. Wash and prep them early in the week if needed and then they can also use them for salads, soups, stews, sides later on.

For example, if your weekly vegetable is carrots, use them raw for snacks, diced in a stir fry, or shredded into a salad. The same vegetable can taste completely different if it is prepared in a different way. Keep some frozen or canned veggies on hand in case you run out.

If it is feasible, cook a large batch of grains early in the week and pair them with multiple meals. A grain like brown rice can be used for bowls, stir-fries, casseroles, or soups.

Mix up seasonings and preparation methods to add even more variety to your meals. You can check out this amazing Easy Salad Sides recipe collection that goes well with all meals and are incredibly easy to put together.

2. Use Your Pantry and Freezer

To reduce some of the pressure clients feel of always having fresh food on hand, there is nothing wrong with having them dip into their freezer or pantry. Sometimes we assume we have nothing to eat, but when we dig a little, we find lots of frozen options.

Protein, fruits, and veggies freeze well and can be quickly defrosted for a quick meal. Grab frozen cooked chicken, some frozen veggies of choice, and add to chicken broth for a quick soup. Or make a nourishing smoothie bowl with frozen fruits and veggies they have on hand.

The one amazing thing about Meal Garden that you can pass on to your clients is the portal capabilities. Do a weekly check-in and ask them what ingredients they have on hand and send them resources that can help them find more joy in the foods that are available to them.

Have them try to keep a few meal staples on hand in their freezer and pantry that can be quickly pulled out on a busy weeknight. Or make a large batch of a favorite meal and freeze it for when life gets busy. Here are some low-waste, make-ahead, freezer-friendly recipes they are going to love!

3. Get the Right Equipment

While you don’t need to have any special equipment in the kitchen, certain types of tools help. A crockpot or Instant Pot can be a lifesaver for making a quick and nutritious dinner. Just throw it in the pot and let it cook. It's completely hands-free cooking.

Sheet pans are a must-have for healthy and quick dinners. Have them dice up some sausage, add a variety of veggies, and some seasoning, and roast. In 30 minutes or so, a healthy and nutritious meal emerges that takes your clients little to no time to prep.

If your clients are going to be cooking ahead and meal prepping, quality food storage containers are a must. Glass is ideal, since it can easily be put into the microwave and helps to reduce plastic waste.

Finally, a well-stocked kitchen has a variety of pots and pans, quality knives, cutting boards, and other small kitchen utensils like a peeler or cheese grater. Investing in some good equipment you will use often can make it more enjoyable to cook regularly.

Aside from these amazing kitchen essentials, you can also assist with teaching your clients the fundamentals of:

• Storing fruits and veggies so they last

• Reusing leftovers to make stews or mineral broths
• Creating mini herb gardens so they don’t need to continually buy herbs
• Composting for less waste and more garden nutrition

4. Learn New Recipes

Even though your clients might be “getting back to basics” in the kitchen, they might have never actually mastered the basics. This may mean learning a few simple recipes to begin with.

Knowing how to poach an egg, roast a whole chicken, or cook pasta perfectly al dente, are all simple methods that can be a starting place for healthy meals. Having these types of very simple, but nutritious recipes under your belt will make meal planning and prep much more enjoyable.

Our collection of recipes in the “Bringing Joy Back to the Kitchen” program was designed to help you learn these basics and maybe a few new skills as well. To keep things simple, it also includes a collection of cook once, eat three times meals and a simple 7-day meal plan.

With a little bit of effort and some new skills, your clients too can bring joy back into the kitchen!

You’re going to love this program. Make sure you grab it here.

And if you are new to Meal Garden, sign up for your free extended trial here.

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