Three Ways to Stay Out of the Kitchen (and Spend More Time Outside)

I've been thinking a lot about summer lately.

Not the kind of summer measured by how many places we go, projects we finish, or boxes we check.

The kind measured by porch conversations.

Long walks after dinner.

Fresh air.

Grandkids in the backyard.

Staying in a good book.

Golf with friends, not leagues.

An evening dip in the water. 

Being up so early at first sunrise that the bats are flying around.

After spending the last few weeks traveling through Europe with my family, one thing became incredibly clear.

The moments I'll remember most weren't spent inside.

They happened OUT DOORS, walking through little towns, patio dinners, garden benches with cappucino, hiking for miles on glorious mountains, talking, listening.... 

You get the point. Health was not the destination.  Health just allowed me to be there.  You cannot get more holistic than that.

And when I came home, I realized that's exactly what I want the rest of my summer to look like.

More outside. Less inside.

Especially less time standing in the kitchen wondering,

"What's for dinner?"

Don't get me wrong—I love cooking.

But I don't want my best summer hours spent chopping, cooking, cleaning, and starting over again every single night.

So for what's left of summer, I'm making it simpler.

I'm sharing with you because I know you want the same.  So let's test out these 3 simple strategies below together, so we can get busy living, breathing and thriving outdoors with less time in the kitchen.

1. Assemble instead of cook.

Not every meal needs a recipe.

Think like you're building a Queen Bee plate.

A rotisserie chicken.

Grilled shrimp.

Leftover steak.

Hard-boiled eggs.

Hummus.

Then add colorful vegetables, fresh fruit, whole grain crackers, cooked quinoa, or a piece of sourdough.

Dinner doesn't have to be hot to be nourishing.

Sometimes the healthiest meal is simply the one that gets you back outside faster.

2. Prep one vegetable—use it all week.

You don't need fifteen containers in the refrigerator.

Pick one seasonal vegetable and let it do the work.

This week, my favorite is sugar snap peas.

They're crisp, naturally sweet, full of fiber, vitamin C, and antioxidants, and they don't require cooking.

Wash them once.

Leave them on the counter while you're making lunch.

Throw them into salads.

Dip them in hummus.

Snack on them after a walk.

Add them to a wrap or grain bowl.

Simple food is often the food we actually eat.

3. Cook once. Eat twice.

If you're already turning on the grill, make extra.

Grill chicken for tomorrow's salad.

Roast extra vegetables for lunch bowls.

Make enough quinoa for two meals.

Future-you will be incredibly grateful when dinner takes five minutes instead of forty-five.

Summer doesn't have to mean spending hours planning meals.

It can mean creating just enough structure that your evenings stay open for what really matters.

Because that's what this season has reminded me.

Strength gives us the ability to hike the trail.

Mobility lets us keep moving.

Good nutrition gives us energy.

But none of those habits are the goal.

They're simply the foundation for the life we want to live.

So this week, I hope you close the refrigerator a little sooner.

Step outside a little longer. Take the walk.

Sit on the porch. Play with a friend, your adult kids or your pup.

Garden. Or if you are learning to garden, pull some weeds.  It's so therapeutic.  

Call a friend. Watch a sunrise.  Like, really watch it.  Watch the sun set. 

Collect the moments.

The dishes can wait.

Prep • Build • Stack,

Jenny