We’re slowly entering one of the busiest, happiest times of the year, and also one of the fastest-moving. This means that some of our regular routines can get thrown out the window like used wrapping paper if we’re not very intentional about them.

If you’ve been around here for a while, you know that it’s during times like this – busy seasons in our lives – that I try to make space and find room to take care of myself, my mind and body (and my family). , also). What I mean is working hard. Because you have to, really.

Because when life gets crazy, I firmly believe that more than ever we need to take the opportunity to slow down, even for 5 to 10 minutes, and enjoy a meal or do something that energizes and reorients us.

Or take a 5-minute walk to clear your head.

Or find 20 minutes to move your body.

Or stretch in the first few minutes of the day, or do gua sha or ice rolling, or journal before you get busy.

Or end the day by taking a bath with those “good” bath products you always save for another more special time.

It’s the little things that really do make a big difference…especially when the holidays roll around and we feel like we’re being pulled in 100 new directions at once.

It’s a magical time of year, but time and energy can also be drained if we’re not careful where we spend it.

So for me, the name of the game food wise this time of year is to prepare and plan ahead (just a little bit). Nothing crazy, my friends.

But when you Do Having some down time can change everything.

Today I want to share 3 of my favorite make-ahead recipes that you can batch or prepare once and enjoy multiple times throughout the week.

pee peeall of these recipes are from my first cookbook treasure, Simple Real Healthy Recipes – which is currently on sale on Amazon for 30% off. This is jAt just $24.50, it’s its lowest price ever—and it’s the only time it’s on sale all year! Don’t miss this opportunity to add a new healthy cookbook to your bookshelf or start your holiday shopping for your loved one who loves real food, it’s easy! Check out the book here.

We are also currently offering 30% off my digital products in SRH: The Shop, use code HOLIDAY2023 through 11/29— You can get many of my digital resources at significant discounts, such as There’s also the SRH Healthy Holiday Recipe Guide (healthy upgrades to each of your favorite holiday foods for just $14!), baby food documents, all of our seasonal meal plans and food guides, and more.

Here are all the items currently on sale in The Shop –

• Baby Food Archives (Normally $47, now only $33)
• Simply Real Health Cooking Club (we have a special sale next week so mark your calendars)
• Fall Meal Plan (normally $99, now $69)
• Simply Real Health Cookbook (originally $35, now $24.50)
• Simply Real Eating Cookbook (also on sale, normally $30, now only $26!)
• Green Smoothie Guide (Now Only $7)
• Your Guide to Healthy Breakfast (Now Only $7)
• Your Guide to Healthy Snacks (Now Only $7)
• Your Guide to Healthy Cocktails (Now Only $7)
• Summer Meal Plan (normally $99, now $69)
• Winter Meal Plan (normally $99, now $69)
• Spring Meal Plan (normally $99, now $69)
• Dinner Only Meal Plan (Normally $49, now only $35)

Check out everything in the store here!

Now, without further ado, here are 3 recipes to keep you and your family fueled during these busy weeks.

3 easy make-ahead recipes for busy weeks:

Rustic Healthy Banana Bread

Makes 1 loaf of bread

This recipe is great and adds chopped walnuts, pistachios, macadamia nuts or chocolate chips, depending on who you feed it. Thick-slice banana bread can also be baked with nut butter or cream and cinnamon.

• 1⅔ cup gluten-free flour or regular unbleached flour
• 4 ripe bananas mashed
• 2 eggs or 2 teaspoons chia seeds mixed with 5 teaspoons water
• ½ cup melted coconut oil
• 1 cup sugar or ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup chopped walnuts optional

1. Preheat oven to 350°F. Grease a loaf pan with coconut oil or cream. If you are using chia seeds instead of eggs, place them in a small bowl with water and let them soak while you prepare the rest of the ingredients. Combine all other ingredients in a large bowl and pour into greased pan. Bake until center is cooked through, 45 minutes to 1 hour. You can easily check this by inserting a toothpick knife into the center of the loaf.

Quinoa Stuffed Roasted Tomatoes

Makes 8 servings

This is a perfect pre-made dish that serves a crowd and can easily be adapted with your own additions. If you don’t like tomatoes, you can use chili peppers instead, as long as they cook longer. If you do use tomatoes, try to pick tomatoes at the store that are a little firmer.

• 8 large tomatoes
• 1 cup dry quinoa or brown rice
• ½ pound cooked, crumbled organic sausage, optional
• ½ cup feta or crumbled gorgonzola cheese
• ¼ cup chopped basil or 1 teaspoon dried oregano/Italian seasoning
• 2 cloves garlic, minced
• 2 – 4 cups fresh spinach or more
• 1 teaspoon pepper and ½ teaspoon sea salt

1. Preheat oven to 425°F. Mix ½ cup dry quinoa with 1 cup water and 2 drops of sea salt, cover and cook quinoa. Once the water boils, reduce the heat to as low as possible, or turn off the heat completely and cover. Let sit for 10 minutes until done.
2. Slice the top off each tomato and gently scoop out the seeds. Place in a glass or ceramic baking dish.If they don’t lay flat, cut a little off the bottom
3. In a skillet, sauté the ground sausage (if using), then add the garlic and spinach to the pan until the spinach is wilted. Place the warm ingredients in a large bowl, then add the herbs, quinoa, cheese of your choice, sea salt, and pepper and stir to combine.
4. Stuff each tomato with the quinoa filling, drizzle with a little olive oil, and top with a little crumbled cheese. Bake for 20-25 minutes until done. Bake for a final 2-3 minutes to get a nice crispy brown layer on top. Serve hot or at room temperature.

Rustic Veggies + Bean Chili

Makes 6 servings

This vegetarian chili goes great with avocado, cooked brown or wild rice, or meat if you prefer.

• 1 Is kidney beans okay? or any other type of bean
• 1 Can white beans be used? or any other type of bean
• 6-8 Yukon Baby Potatoes quarter
• 2 radish Chopped
• 4 celery stalks Chopped
• 1 red bell pepper Chopped
• 1 Green pepper Chopped
• 1 onion Chopped
• 1 carton or 4 cups organic chicken or vegetable stock
• 2 teaspoon Garam Masala
• 1 teaspoon paprika
• ½ teaspoon sea ​​salt
• 1 teaspoon black pepper