The 5 P’s In Action

In a previous blog post, I describe the concept of the 5 P’s – an old adage that is still highly relevant. What does it stand for? Proper Planning Prevents Poor Performance. While this may sound either bossy, boring, or both… it’s a fact! If you want fewer meals that are driven by habit and convenience and more driven by exploration, variety and optimal health, this little tip is golden. Let me explain more about the HOW.

Here are my tips for planning and preparing in a way that’s supportive, easy and fulfilling. (Has to be all three or it ain’t worth it.) 

1. Stock your pantry. You should always have a bunch of stuff on hand that shortens your shopping list and allows for healthier choices when you’re under pressure. I get a lot of this stuff at Costco in bulk, which obviously saves beaucoup dollars. Canned beans, tomatoes, tuna, pasta and pasta sauce, lemon or garlic-flavored olive oil, a big range of spices, nut butters, olives, capers. Do you know how many things you can make with just these???
2. Stock your fridge. Condiments are the key to making something simple more exciting. Soy sauce, tahini, hot sauces, mustards, fish sauce, pesto, mayonnaise, salsa, salad dressing, dips. Any one of these can either enhance or be inspiration for a recipe.
3. Stock your freezer. Proteins like frozen fish, sausage, chicken thighs, duck breast, shrimp, pork tenderloin and grass-fed steak freeze beautifully. Buy one extra protein on every shopping trip and freeze it.  Nuts also freeze well.  Pine nuts, sliced almonds, candied pecans, marcona almonds. All of these can serve as snacks, toppings for yogurt, garnish for salads.
4. Next, choose 3 recipes. Use your favorite app, website or cookbook, or my recipe blog for inspiration. Use one source for all three recipes each week. Find things that truly sound good to you, are different from each other and different from the things you typically make. A variety of nutrients is what you’re seeking. Three different proteins and as many different veggies as possible. I usually do this on Saturday morning, because I like to start my happy day thinking about food! But you can do this anytime. Maybe it’s easier to make a list of 10 recipes some day at lunch when you’re feeling inspired. The point is to think ahead, pick a time to plan, and choose your recipes.
5. Make a shopping list and go get the stuff. I like to do this on Saturday too, because then you have Sunday to make something for the upcoming week. (Plus, grocery shopping with the masses on Sunday is a nightmare, IMHO).  When you get home, and this is SO important, don’t just shove things in the fridge. Go one step further and store them properly to save time later. Trim the stems of your fresh herbs, run them under cold water, shake them out and put them in a small glass with cold water – like you would put flowers in a vase. Then let them dry on the counter. Store in the fridge with a plastic bag over the top and they’ll keep for a week. Take your kale or chard off the stems, tear it up a little and put it in a salad spinner. Wash it then store in the fridge, in the salad spinner. It stays crisp and fresh for several days. Wash your produce before you put it in the fridge, so you can just grab it later. And for extra credit, pick one protein for tonight or tomorrow’s dinner and marinade it in something – just a little oil, lemon, herbs, whatever.
6. Before you start cooking, measure out ALL of your ingredients in advance. Yep. You’re a French chef now, and you’re gonna practice MISE EN PLACE, which means “everything in its place”. The protein, the veggies, the spices, the liquids – all of it. Put them in individual bowls so you can just mix, dump or pour at cooking time. The benefits of this process are amazing. You won’t accidentally forget an ingredient. The cooking itself becomes fast and fun, because all of the work has been done. You will feel like a Food Network star! And the clean-up is simple. The knives, cutting board, food scraps, condiment bottles and spice jars have already been put away. Just put your stack of empty ingredient bowls into the dishwasher and call it a day.