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Food for Thought Friday: what if you NEVER had to decide "what to cook" ever again?
 

Hello friend!

^This is what my oven looks like at this very moment while I am writing this. Two trays of roasted honey nut squash, skins on (because I recently stopped peeling winter squashes). One tray is plain with just salt and oil, one tray is "spiced up" with coriander, cinnamon, cumin, and some chili flakes, plus I added some onion slices from two half onions lingering in the fridge. This is only my second squash-roast of the season and I'm SO EXCITED! My apartment smells AMAZING - like warm spices and fall.

I did not plan to make this (other than buying the squashes bc I love them and they looked good and last a while) until this afternoon when I walked past the squashes in my kitchen and felt the urge! I only decided to "spice" one tray at the last minute to add some variety, and luckily remembered the lingering onions that needed to get used.

Here's something big I realized today while teaching my free happy hour class (there's still one left on Monday that you can join if you missed out)...

I spend almost ZERO energy deciding what to cook. Seriously.

Here are the three easy questions that dictate how I decide what to make:

  • what's in the fridge (or pantry/freezer) that needs to get eaten up?
  • how much time do I have?
  • what am I craving?

The truth is, 80% of my cooking is the same 5-10 kinds of dishes - "formats" as I call them. Over the past couple years, I have really narrowed in on the types of dishes that allow me to cook my preferred  "veggie-centric" meals quickly and easily - and I stick to these most of the time! There's the perfect amount of structure to my methods - enough to keep me from having to "decide" very much, while still allowing flexibility for my schedule and cravings. The only thing I "decide" is the flavors I'm craving, and how to mix and match based on what I have. The other key here is that my repertoire of flavors, formats, and recipes are SO DELICIOUS - and extensive enough - that I quite enjoy rotating through my favorites again and again.

Where are YOU in terms of the mental energy you spend on cooking?!

  • If you spend a lot of energy deciding what to make...
  • If you're stuck in a rut cooking the same things over and over and aren't sure how to change it up with EASE instead of EFFORT...
  • If you're looking to have better habits and consistency in your cooking...

I'VE GOT THE SOLUTION FOR YOU!

It's my 5-week "cook-along" online cooking course: INTUITIVE COOKING 101! And it's on sale now. For a limited time only - the doors will close THIS TUESDAY 10/13 at 11:59pm PT!

In the course, you will learn how to apply the 3 keys to intuitive cooking to YOUR OWN LIFE. I can teach you how to make my system work for you. AND you'll not only GET but also PRACTICE 20 of my best, simplest, tastiest recipes, which you'll cook (alongside me!) during the 5 weeks. (These are recipes I have rarely shared outside the course.)

What are the three keys, you might be wondering?! Well guess what?! I've got a surprise for you - you can watch me explain them in detail - right here! I'm excited to share the replay of today's happy hour class :). It'll only be available to watch until Tuesday night, so make some time this weekend/before it's gone! Seriously, it's my BEST EVER EXPLANATION of the exact details on how I cook 80% of my meals in 20 minutes or less.

Attendees said:
"Wow so so amazing. I feel like I just learned your actual secrets."
"This was super informative"

and from someone who ALREADY TOOK my course last year and also attended happy hour:
"Love this as always! I literally look at my saved cooking ideas (from the course) every week. Absolute game-changer. What kind of weirdo takes the course and then comes back again?! Clearly I got a ton out of it!" (I ❤️  you, Natalie!)

Here are two of the dishes we'll be making/learning about in IC101:


But you'll learn SO MUCH MORE than just the recipes. You'll learn the very simple structures behind these dishes so you can make your own versions with complete confidence they will taste great AND be super easy because you're repeating the skills you're already sure you have.

So, to recap, may I suggest you take action and:

1) Watch the replay of my happy hour class (only available till Tuesday):
3 secrets to fast, easy, healthy cooking *without* recipes: the keys to my intuitive cooking lifestyle
(how I make 80% of my meals in 20 mins or less)

2) Read about and sign up for Intuitive Cooking 101! Don't forget you only have until this Tuesday, 10/13 at at 11:59pm PT to join us! After that the doors will close and I do not know yet if/when I'll be offering it again. (Also, if Oct 14 - Nov 18 is not a good time for you and can't cook along "live," you can still sign up and do the course at your own pace in the next 6 months.)

3) Reply here and email me if you have any questions, I'd LOVE to hear from you and help you decide if Intuitive Cooking 101 is a great fit for you!

Thanks so much for reading, and thanks to all of you who've attended my Happy Hour classes this week - it's been a blast! (And I'm still doing one more on Monday if you want to join live! Sign up here.)

Happy weekend!

Love,
Jess

PS. If you're one of my veteran students who already took the course  - thank you! (and thank you for not minding these emails about it.) Would you do me a big wonderful favor and send this email to 2 people you'd recommend Intuitive Cooking 101 to?! They can get a preview by watching the replay!

PPS. I just updated my privacy policy and terms of use. Super boring but necessary to let you know!

Like FREE STUFF?! Download my Craveable Salad Guide to print out and hang on your fridge for inspiration!

If you like this email, I would LOVE IT if you forward along to your favorite food-loving friends, or better yet, forward and then cook something together! Wannabe subscribers can sign up here. Thanks for reading!
In case you missed out, here are a few past issues to check out:

    Hi, I'm Jess! I help health-conscious, busy people transform their cooking from "chore" to "whippin it up!" through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers.

      I currently work + live on land that is the unceded territory of the Ramaytush Ohlone. And I can't wait to eat at Cafe Ohlone when they reopen someday! Check out this article about them.


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