7 ways to reduce food waste

Is it just me or do you ever learn a new word or idea and then end up hearing it more and more often in conversation or in passing on the street? For the longest time, I brushed off these instances as mere coincidences. However, there is legitimate scientific backing behind it all. Known as Baader-Meinhof, this phenomenon explains our cognitive bias to “inflate the importance of recent stimuli or observations.”

Whether it’s the work of destiny or simply our brains’ prejudice towards patterns, I have no idea. However, the Baader-Meinhof Phenomenon does explain a whole lot when it comes to my understanding of food waste.

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Lately on Instagram: meal prep

Monday’s are my least favorite day, for obvious reasons. Every time the weekend come to a close, I I feel like this:

Effie, aka my spirit animal

But, in anticipation of the Monday blues, I try and spend some time on Sunday nights planning out my meals for the following day (and, if I’m feeling daring, the entire week). And alas, I present to you (drum roll please)….. a culinary day in the life of onetasteatatime.

Breakfast recently has normally been plain greek yogurt with some fruit and nuts/seeds (my favorites are almonds, sunflower seeds, or chia seeds). Nothing too exciting here.Screen Shot 2015-07-29 at 9.30.14 PM

However, on the very rare occasion that I get up early enough to eat breakfast at home, I like throwing together a jam-packed smoothie bowl. I made this one in particular with blended coconut water, chia seeds, banana, blueberries, and mango. Then, I topped it with more blueberries, almonds, sunflower seeds, pumpkin seeds, almond butter, apricots, and shredded coconut.

Talk about a breakfast of champions, people.

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For more beautiful smoothie bowl recipes and snapshots that are far superior to mine, check out @leefromamerica on Instagram and bow down to the smoothie bowl queen/my foodie inspiration.

For lunch, I layer it up to make mason jar meals that are easy and convenient when it comes to commuting from home to the office. I always start with a layer of a grain, such as brown rice or quinoa (which I make a big batch of on Sunday night), and then load the colorful veggies on top. I like to top it all off with beans or nuts.

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When dinner rolls along, I am tired and, not to mention, STARVING. I have found that the easiest and fastest cure to my hangry state of mind is zoodles, aka zucchini noodles, aka zucchini spaghetti, aka healthy-and-delicious-dinner-that-doesn’t-take-long-to-make-but-will-fill-you-up. Best part? You don’t even have to cook the zucchini because the heat from the tomato sauce softens them to perfection.

Screen Shot 2015-07-29 at 9.32.58 PMScreen Shot 2015-07-29 at 9.32.42 PM  For more pictures, head over to one taste at a time’s Instagram!