The past few weekends have been super busy for me. The business is growing, I hired a new chef and have interviewed two more plus two assistants. I’m writing the second cookbook. Plus, I’m working on more social media growth, a youtube channel and am developing relationships with some really incredible brands to do some fun things with.

Now, how’s a gal supposed to make nutritious food with all that happening? I’ll tell you how- get back to the classics! Simple dishes and ingredients that I can prepare with my eyes closed. And this is a perfect exercise for me because I feel that my clients often ask me, “how are we supposed to eat healthy and prep food when we are so busy?” It’s all about (1) preparation (2) don’t get crazy and plan fancy stuff, stick to the basics (3) make simple things that will last you all week and be multipurpose.

If you watch my instagram stories you know that I love sweet potatoes and typically roast a few off on the weekends, throw them in the oven go do whatever you need to around the house and and hour later they’re ready for the week!

Beans are another thing I love to have around the house. They’re an unbelievably inexpensive source of protein and iron. They love to be used in salads, to be sauteed, to be pureed, to be added to soups and stews and chili. You can eat them for breakfast, lunch and dinner (although I wouldn’t recommend all of your meals in one day having beans, just sayin’….).

Now, there are two ways to prep beans. You can do an overnight soak (I recommend) or you can do a quick soak which takes about an hour. The overnight soak I prefer because it makes the beans more digestible with less of the undesirable effects 😉 The beans also maintain a little bit better of a structure. But it does require some forethought. The quick soak method is still great! And will produce a better bean than the canned variety. So do whatever is best for your schedule but I definitely recommend making this a habit in your house over the weekend. Beans are so versatile so try them out!

happy, drizzling!

How to Cook Beans

• 2 c. dried beans
• yellow onion, peeled and halved
• 2 bay leaves
• 2 T. sea salt
• optional: parsley, whole cloves of peeled garlic, black peppercorns,

Quick Soak Method:

1. Place the beans in a large pot and fill with cold water. Bring to a boil then cover with a lid, turn off and soak for one hour.
2. Drain the water and cover beans with fresh water. Add the onion, bay leaves and salt. *If you want to add some parsley or garlic do so now. I would recommend placing the peppercorns in some cheesecloth so it’s easier to remove at the end!
3. Place back on the stove and bring to a simmer. Partially cover and allow to simmer for 1-2 hours, checking occasionally in case you need to add water,  until your beans are soft but still have a nice “bite” to them. Drain and cool. Store in the fridge about 1 week.

Overnight Method:

1. Place the beans in a large bowl and cover with about 5-6 inches of water. Cover and place in the refrigerator overnight.
2. Drain the water off and add the beans to a large pot. Fill with water and add the onion, bay leaves and salt. *If you want to add some parsley or garlic do so now. I would recommend placing the peppercorns in some cheesecloth so it’s easier to remove at the end!
3. Place back on the stove and bring to a simmer. Partially cover and allow to simmer for 1-2 hours, checking occasionally in case you need to add water,  until your beans are soft but still have a nice “bite” to them. Drain and cool. Store in the fridge about 1 week.