A small habit…hm. that’s a tough one (but good!).

I think for us we generally double our recipes so we have enough for 3-4 days. Then we can eat leftovers or we can freeze half for a lazy day.

Also for some of our favorite recipes like jambalaya we prep a bunch of ingredients and pre-portion them out, then freeze them. So when its time to make then it’s just gathering the ingredients and dumping them in at the right time.

Both of these let us eat healthier during the work week since it reduces the amount of time we need to prep/ cook after work. It’s just taking advantage of the time savings when we make extra or prep ahead.

Our tofu press really upped our tofu game. Not only made it loads easier to do, can do it better, and quicker too.

Also, where did my spinach go?

I kinda like it. Its never occurred to me to adjust the color settings. I may have to try that with some of my photos before sharing recipes with friends, particularly since lighting in our place isn’t always the best.