Need help with something?
Here’s the place to get your questions answered.
Just leave a comment below.
Jx
Ask Jules!
Here’s the place to get your questions answered.
Just leave a comment below.
Jx
Of Course Elizabeth!
My assistant Caroline will take care of it for you 🙂
Of course Olannah!
My assistant Caroline will take care of it for you.
Thanks so much for being a part of simple meal plans!
Wishing you all the very best 🙂
Jx
I’m glad you’ve enjoyed the recipes Chris!
My assistant Caroline will contact you via email to cancel for you.
All the very best!
Jx
I’ll get my assistant Caroline to contact you via email Jennifer.
So glad you enjoyed the recipes!
Jx
I received a frozen two pond bottom round roast in my monthly grass fed beef delivery ( we don’t get to choose) so I went looking for recipes – I found the Spanish stew but I don’t think there’s one for a roast, is there? I’m quite willing to cut it up …
Hi Claudia
The only roast beef recipe I have is this Pepper Crusted Eye Fillet. You could do something similar with your round roast – I’d chop it into 2 x 1lb pieces so it cooks more evenly. And follow the recipe.
It will be more chewy than fillet but will have more flavour! If you carve it finely the chewiness will be fine.
Do you have a thermometer for testing the temperature of meat? It will make it much easier.
Hello Rachel!
My assistant Caroline will look after this when she’s back from holidays on the 12th Oct.
Your next payment is scheduled for 23rd Oct you will have access to everything until then. And you won’t be billed again.
Thanks so much for trying out the meal plans.
All the very best
Jules x
PS. Thanks for trying it out!
Of course Ana – will get my assistant Caroline to look after it for you 🙂
Hi Joie
Sorry for the confusion.
There are some bonuses available to you right now including all the skills trainings, all the programs, all the recipes, all the meal plans, 3-Tasty Things, the live QnAs and the challenges.
The rest of the bonuses you will automatically get access to after you’ve been a member for 6 months.
Because you joined this week you also get a copy of The Sunday Baking Sessions eCookbook now.
You should have received an email to download it directly – will double check it went out to you.
Does that clarify for you?
I have just been told by my doctor to try a low fodmaps diet. Is there a way to search recipes looking for low fodmaps? I know you have it as an option in most of the recipes, but just looking for an easy way to ease into this.
Sorry Gillian! There isn’t any way to search for low FODMAPS. It’s a very tricky diet but not impossible – if you focus on meat / fish and salad that’s the best place.
Here are 2 articles I wrote about my Irishman’s experience
https://thestonesoup.com/blog/2018/10/29/low-fodmap/
https://thestonesoup.com/blog/2019/01/28/cook-without-garlic/
Good luck with it – It’s worth the short term inconvenience for the longer term gain.
Jx
Thank-you for your webinar this morning. It was excellent despite your occasional freezing. I just wanted to say I followed your advice and used my limes (well two of out of about a hundred) to make the Kale with tahini and lime dressing for lunch. My husband was suspicious but it went down well and we can have it again which is good as I loved it and I also have lots of curly Kale. I will make some salted limes at your suggestion. I also freeze ice blocks of lime juice and give lots of limes away. We have loads of lemons too. Pity I don’t live near Canberra!
You’re so lucky to have an abundance of citrus Pippa – I have big plans for a citrus corner in my veggie garden.
So glad you found the webinar helpful.
Another excellent use of lemon or lime is this salsa using the chopped flesh. So good!
Hi Jules,
I am hoping to commit to learning to cook more with your site this fall. Been a member for years and love it! I am specifically looking to learn to cook with the vegetable I grow. I have done the curry classes years ago and love it. It is a bit overwhelming on where to start. What long courses (or short if more appropriate) would you recommend starting for a person who grows lots of veggies and herbs and is an beginner intermediate home cook? Thanks for any suggestions ! Tracey
Hi Tracey!
Start with the 30-day Simple Kitchen Reboot program. You can signup for daily emails or just review the lessons online.
And then I’d recommend just searching for recipes for specific vegetables or herbs and using the recipes to guide you on preparing each type of veg.
How does that sound?
That’s wonderful you’ve evolved your own style Patti!
Caroline will be in touch re cancelling.
Wishing you all the very best
Jx
Hi Barbara
After people cancel we normally wait until they time they have paid for expires before stopping their access to the site as it only seems fair.
But if you want it deleted now happy to do that today.
All the best!
Jules
I hope that it is OK to publish the following website. It is not intended as a sly way of promoting this business, but simply to allow you or anyone else to give me feedback about the claim by AGA, that controlled radiant heat is a superior method of cooking because it retains more nutrients than other cooking methods.
https://agaaustralia.com.au/
Of course it’s fine to share the link John.
In terms of the AGA claims – I think the nurtrients claim is a bit dubious – any heat sensitive vitamins will still be destroyed by raidaint heat (the same as any cooking). I wonder what they’re comparing it too?
The taste claim is possible, however there are so many variables with cooking – just that one change wouldn;t necessarily guarantee something would taste better.
The AGA multiple oven cooker claims to be a superior method of cooking meat, vegetables, baking bread and desserts, through claiming that radiant heat surrounding whatever you are cooking or simmering will retain more nutrients, and taste better.
Have you heard about this claim that controlled radiant heat is the best way of cooking food, and what do you make of it? Thanks.
Hi, Jules. I liked that in old format shopping list, I could scan the list and the ingredient would be keyed to the number of the recipe. Now the shopping list doesn’t have the ingredient matched to the recipe. I only make three recipes per week, so I appreciated the key. Am I missing something?
Yes Paul!
I’m so glad you asked!
Wtih the new format it actually updates the shopping list automatically for you. So you need to save the meal plan collection then after it is saved to your collections, just delete the recipes you don’t want and then generate a new shopping list – it will have the items you don’t need removed.
There’s a training video over here which explains better if you need more details.
Does that make sense?
Hi Jules.
Wondering if you had any advice on how to store lemons as my tree has given a small crop and I love lemons but don’t use lots of them.
I’ve heard that the fridge is better so wondered about wrapping in brown paper (recycled of course) and putting in the crisper. If I leave on the bench, they eventually grow mould.
PS. I already have preserved lemons and have frozen some juice.
Lucky you Kate!
I leave mind on the tree until I’m ready to use them. Same with limes. But if you want to pick storing in the crisper in a plastic bag will prevent them drying out and give the longest life. Waxed paper would work as well. And you can just store uncovered in the crisper but they won’t last quite as long.
Jx
Thanks Jules. I’ve found they dry out / lose juiciness if I leave on the tree (although they do look so pretty)
ooh maybe I need to pick mine! Thanks Kate 🙂
Hi Jules
Enjoying the challenge – discovering some great new tastes and always very easy – which I really like.
I made the Euro burgers on Sunday but there doesn’t seem to be a comment box at the bottom of the recipe? Or maybe I couldn’t see it?
Thanks again
Jennifer
Glad you’re enjoying the challenge Jennifer! Unfortunately some of the older recipes don’t have comments enabled. So glad you posted here 🙂
Hi! The plan you sent me! is it just one meal per day? Sorry to sound ignorant..
Hi Karen
I’m glad you asked!
Yes it’s just for dinners. So one meal a day.
Most people have their go-tos for lunch so I didn’t want to complicate things.
I know a lot of people double it so they can use the leftovers for lunch.
Or if you need more lunch ideas, my go-to is an abundance bowl.
Does that help?
Jx
So sorry Debra!
Thank you for letting me know.
The meal plan emails get sent friday mornings (Sydney time) so you must have just missed out.
I’ve checked and everything seems to be setup fine for you so you’ll definitely get the email this week.
For now you can access the plans and recipe online here: https://stonesoupvirtualcookeryschool.com/soupstones-dashboard/
And if you want to join in for the 10-day challenge, it starts 13 July and the recipes for it are available over here.
Does that help?
Hi Jules
When does the next dinner list and shopping list come out?
Hi Michelle!
I send the email Friday mornings (Sydney time) and usually release the new plan on the website on Thursdays.
Jx
Hi, Jules. I have a small kitchen. I just bought a wall mounted spice rack and want to ask you how many feet (or meters) should I hang it away from my oven. I know ideally, “a cool dry place” is the standard answer.
As long as it’s not right above the oven (heat rising) and not in direct sunlight I think you’ll be good Paul. Maybe think about where the coolest part of the kitchen would be.
“Cook of the Week”? Wow! I didn’t realize there is such a thing!
Thank you!
How did I get this honor??
((smiling))
It was well deserved Cynthia!
You’re doing so well 🙂
Hi Jules,
I am on a low sodium diet, and I cook most of my meals without using processed food. I am interested in the art of seasoning and I’m wondering how to adapt it for a low sodium diet. Do you have any ideas? Are there items that can replace salt in your process (lemon zest or juice? sour salt?) or just follow the rest of the how to season process? Thank you.
Looking forward to the 7 Day Kickstarter. I am a little bit confused. We only pick 1 or 2 recipes for the first week? I suppose all will be explained as the new week begins and the emails arrive.
And my reason to decide to try your simple meal plan is: I have a lot going on in my household, and not a lot of help. My helpful daughter is now married and lives far away in another state. Between my husband and three sons, there is a variety of foods coming in the door, from frozen items that are really only marginally different than fast-food, to lots of beef and a little couscous beside it. My middle son has disabilities and I am his primary caregiver. He doesn’t walk independently but also our house is not fully accessible for his wheelchair. He has developmental delay and needs a lot of help with most things. I have Diabetes type 2. I’m hoping that I can find better simpler, healthier ways to handle meals in my chaotic house. I’m hoping I will eventually find myself feeling less overwhelmed in adopting this new habit.
Hi Cynthia!
So sorry to confuse you. You are welcome to pick more recipes for the first week if you like, I just recommend starting with 1-2 at a minimum to make it easier to get going.
For a lot of people going straight to 5 is overwhelming.
But if you feel comfortable choosing more then go for it!
If you have Type 2 then Simple Meal Plans is perfect for that. It’s one less thing to worry about.
The thing to be mindful of in the early days of building this new habit is that it’s going to be a bit tricky at first because you’re building the habit AND adjusting to change, figuring out how to make it work for you.
SO it will take a bit of effort in the beginning.
Be patient!
Over the coming weeks as you build the habit and start collecting new simple healthier meals into your repertoire, it will get less and less chaotic.
And things will flow more smoothly.
I’m here to help you Cynthia – you can get there!
Jx
Hi Jules,
Thank you very much for your wonderful blog and programs. I just love them! I have a request/suggestion. Since you have small kids, maybe you could create a program/write a book/make a long post on how to introduce healthy balanced eating. My son is 2,7 years old, and he does not like any fish/ meat, no brassicas either. Thank you!
So glad you love Stonesoup Yulia!
My boys aren’t so big on brassicas either. Am definitely planning to write a book on this in the future. For now I just focus on modelling good eating – if they see me loving broccoli am sure they will come around eventually 🙂
Jx
Thank you so much for the low carb love series. You pack in an amazing amount of detail! Today I was reading about intuitive eating, and have heard about this before, and tried it on occasion. Definitely going to follow your instructions so that it becomes more of a habit. Finding your recipes was one of my best decisions! I find your website so easy to use, and my favourite recipes section is chock a block full!
So glad you enjoyed it Gillian!
Funny I also decided I want to refocus on intuitive eating this week. Let me know how you find it.
I’m so glad your favourites are full!
If you think of anything I should include in the new website to make it even better, please let me know ?
Jx
I am definitely a hybrid meal planner. I choose three or four meals, and make a list of what I need, and what else I am out of. When I get into the market there is always something extra I want to try. The last couple of weeks we have have had a bunch of young guys growing awesome organic vegetables. I have bought beets both times. Once I baked them, and then sauteed the greens and put them on top with coconut milk, and baked a bit longer. That was very yummy, and on the last day I blitzed it to make a puree. That recipe came from Celia Brooks Superveg book. I am enjoying having my favourites on your blog where I can easily find what I am looking for, but also searching for new recipes. I loved your grated carrots and beets recipe too! Joining your meal plans has renewed my interest in cooking healthy meals.
ooh I love the idea of a hybrid planned Gillian!
And those beets sound gorgeous 🙂
Hi Jules
Love your meal plans. I have tried a few recipes and my favourite so far was the chilli con tuna though I substituted beef mince for the tuna. Had it for lunch 3 days running. Yum!
My query is – can I use almond flour instead of almond meal? My local supermarket only has the flour. Also, I have coconut, tapioca and banana flours (from trying paleo) and wonder how to use them in your recipes.
Thank you for helping me to save money and use what I have before buying anything else.
Regards
Anna
Glad you liked the chilli Anna!
Yes almond meal and almond flour can be used interchangeably.
I have quite a few coconut flour recipes. My favourites are the Chocolate Coconut Brownies, Coconut Pancakes– just do a search and more will come up!
I haven’t ever used banana flour – but seems like you can use it as a 1:1 substitute for wheat flour.
For tapioca flour again I haven’t used it. But I inagine it would behave verty differently to regular flour so best to do a google search for specific recipes for it.
Love that you’re looking at using what you have!
Jx
Hi Jules! I hope all your family and friends are well (late May 2020). In this time of COVID19 here in the US, we only have canned veggies in our house and won’t have fresh for awhile. We have some fresh meat, but also canned chicken, tuna, and lots of canned soups. 1. How can I make the canned soups more savory and tasty? 2. How can I make canned veggies and frozen spinach more tasty? 3. How can I use the canned foods to make yummy, flavorful dinners? Thanks, Julie
Thanks for reaching out Julie!
That must be tough. We’ve been really lucky here – restrictions are easing up. And there have been no new cases in my closest city for the last 18 days. Hang in there – you’ll get through it!
Let me think about your questions and get back to you 🙂
Hey Julie!
I’ve been thinking about your situation and here’s what I’ve come up with.
Canned Soups
I was initially thinking that you’d need to season more. But they’re already quite salty. The biggest problem here is they lack texture. So think about how you can add a crunchy or interesting topping to the soup.
My go-to is roast nuts – it doesn’t take much to radically transform them.
If you don’t mind the carbs toasted bread crumbs (just fry them in a pan with some butter or oil until golden) will also add texture. You can do the same with sliced pita or tortillas.
Chopped olives are another favourite soup topper (or better yet olives AND nuts)!.
With seasoning soups, if they are still a bit bland a splash of vinegar or a squeeze of lemon or lime would be my go-to. Other options to add acidity are cheese, yoghurt or even a drizzle of peppery extra virgin olive oil.
Need to catch the school bus so will write more soon 🙂
Back again!
Canned veg and frozen spinach
Making these more tasty is really the same as making anything tasty. So forget about them being canned / frozen and just treat them like any other ingredient.
Seasoning is the key skill for making things taste good. So your homework is to take the Seasoning Skills Training.
The other game changers for making things taste amazing are sauces.
So only after you feel like you’ve mastered Seasoning, have a look at the Sauces Skills Training.
How does that sound?
Jx
ps. And a mindset thing – if you think you can make delicous meals with the ingredients you have, you’ll find a way. You can do it!
Hi Jules,
I think I bought your meal plans, cookbooks and the whole package deal a while back, just before you went monthly. I cannot find info on it – not sure if bought it through Paypal or where. Could you please check? Sorry for the inconvenience but I really thought I bought it and it was a crazy busy time. It is time for meal plans now so I can stop overbuying, overeating and so forth. 😉
I have two or three of your cookbooks and love them. Thanks for all you do.
<3 Kate (my other email is kate@heartofreleasing.org and one more kfree77@msn.com) Primary email is the Gmail one – katefree77@gmail.com
Lovely to hear from you Kate!
I’ll get my assistant Caroline to help you out with this.
So excited you’re ready to get into meal planning 🙂
Hi, Jules, would ground beef work for Katie’s chile verde?
Absolutely!
Hej Jules!
I desperately need some (kid friendly) ideas for lunch on the go. Kindergarten will start next week and it would make my live so much easier if I had better options than sandwiches…
It’s a tricky one Irina!
I do have a program on lunches that aren’t sandwiches (but my kids wouldn’t eat many of them – too many vegetables!)
For Fergal I alternate between sandwiches and sausages with home made pita chips (just cut up pita into squares. Toss in a little olive oil and roast 200C for about 8 minutes until crunchy). They taste like potato chips but aren’t as oily.
Then I add some chopped up veg like carrot, celery, snow peas etc. One type at a time.
And add a home made cake or cookie. (These I have a stash in the freezer).
I’ve also got him a thermos like lunch box that keeps food warm so I can start sending leftover dinners. Will be experimenting with this when school goes back next week for us too.
Does that help?
Jx
Thanks for the ideas! I found a few recipes which might work… Unfortunately the program contains a LOT of things I really really don’t like, let alone the kids… They mostly like pasta… Some things I can prepare ahead, pick the kids up and then reheat. For really on the go (aka I pick them up and we eat on the trip) I still don’t have a real alternative…
Do I find the cake or cookie recipe here on the website?
Sorry Irina.. I haven’t really done a lot of children-friendly stuff here. But will definitely add to my list!
Just do a search for cake and cookie recipes. There are heaps here both with and without sugar.
Jx
Hi Jules
Thank you for the beautiful package that I found in the mail – your ‘5 Ingredients, 10 Minutes – Delicious, healthy recipes for tired and hungry cooks’ which you sent me in recognition of having provided some feedback here.
I have to tell any of you out there, who like me have perhaps seen Stonesoup eBooks but never had the opportunity to experience one in hard copy, that this is a very professional production and a joy to browse through. I found several recipes that I wanted to try straight off and others that were inspiring me to incorporate them as a dish in a bigger meal or to mess with a little to fit our tastes. I certainly feel that it would make a great gift – particularly for someone wanting to extend their cooking skills, change the way in which they eat or just refresh their menu selection. I fall in the last category and this is a perfect ‘Covid’ isolation tool for me!
Thank you!
So glad it arrived safely Jane!
Hi Jules, I’m just putting together my shopping list and am a bit confused by the Massaman curry. The recipe starts with cooking onions but there are none in the ingredient list. And 2xsteaks are in the ingredient list but no note on what to do with them. Am I misreading?
Best,
Rach
Sorry Rachel!
Thats so weird. I just checked the recipe online and in the the meal plan pdf and there is no mention of onions in the massaman and the first step is to stir fry the steaks.
The recipe before the massaman starts with frying onions. I wonder if that’s the mixup?
Anyway, the correct massaman recipe is over here
Does that help?
Jx
Hi Jules!
Even though I am still working, since I can’t socialize on weekends, the lockdown has given me time to educate myself some more about food and nutrition.
I tried going vegan for environmental reasons, but I realized it doesn’t feel right for my body. So I’ve made the decision to eat low-carb instead.
Since I love yoga and meditation, ayurveda also caught my attention. Have you ever read a book about it or about ayurvedic cuisine? If yes, which one(s) would you recommend?
Thank you so much for your simple, fun, guilt-free and no-nonsense approach! While I did enjoy educating myself about food, I for sure got confused with so much info about paleo, keto, bulletproof diet, etc. I’m so glad to have Stonesoup as a warm and welcoming home to come back to 🙂
It’s wonderful to have you back Eloise!
Interesting to hear that you didn’t feel good on a vegan diet – I’m the same.
I haven’t explored ayurvedic cuisine – so can’t help there sorry.
Really with nutrition – as long as you are eating lots of veggies and keeping processed food to a minimum then you’re doign better than 95% of the world!
It’s not meant to be so confusing.
I always come back to Michael Pollan.
Eat Food. (not processed crap – including anything sugar or flour based)
Mostly Plants (note the mostly – I think for most people some animal products are beneficial).
Not too much.
If you’re interested in reading more Pollans books are excellent!
If you have any more questions happy to try and help.
Thanks Jules! I’ll basically keep eating home made meals, just like the ones my mum and grandmas cooked when I was a kid – except with less carbs. Cheese without bread won’t be easy for me. I do love my baguette, lol. Lucky you have low-carb bread recipes 🙂
I love this plan Eloise!
And when I have cheese I Have nuts instead of bread. Especially love walnuts!
Hi Jules!
For some reason I didn’t get last Tuesday’s email from you or Friday’s meal plan- ? I was actually worried that you or one of your boys was ill! I thought this morning to check the comments section and, yay, you are well!
I’ve checked my spam and you’re not there either.
What to do??
I miss you!
Leesa
Oh not Leesa!
So glad you checked in. Yes we are all well and you should have received both emails.
I just check in my system and for some reason it had marked you as unsubscribed. Weird.
So I’ve added you back in and you’ll get the emails as normal on Friday.
So glad you checked!
Jx
Hi Jules,
Just read your article on Cooking Sake, and wanted to let you know that the difference, at least between drinking and cooking wines, is that they add salt to the cooking wine (so people won’t get drunk on it). I would not be surprised if they did the same thing to the cooking version of sake.
Hi, Jules. Tech tip: I put the url link for the recipe of the day in my google calendar. Click the link in the calendar, there’s the recipe.
ooh LOVE it Paul!
Thanks for sharing 🙂
Hi Jules,
Hope this finds you and your family well Down Under! I’m looking for a barley and beet recipe without raw onions. Any substitute suggestions?
Thanks!
Hi Quill
I don’t cook with barley these days (too carby) but I did used to love it so much. That beautiful texture!
The only barley recipe I have is this salad with Spinach and Ricotta https://stonesoupvirtualcookeryschool.com/2013/11/spinach-pearl-barley-ricotta-salad/
You could add some roast beets to it.
Or there’s a beet & lentil salad I love https://stonesoupvirtualcookeryschool.com/2013/11/warm-lentil-salad-with-beets-ricotta/
With raw onions -just leave them out. Mostly you won’t ever miss them. Or substitute chopped chives or other chopped herbs to add freshness.
Does that help?
Jx
Hi Jules. I cook for one and the recipes are for two. Can I just halve the ingredients?
Yes Paul for pretty much all of my recipes you can do that. The only ones that will be tricky are things where it’s hard to halve an ingredient (like 1/2 an egg).
Just keep in mind that things may cook quicker than the recipe if you’re only using half the ingredients. So be prepared and check earlier 🙂
Hi, just made the spinach and feta “burger”. Very good. They stuck to my aluminum foil even though I sprayed with cooking spray . My solution will be to buy a Silpat silicone baking mat. What do think?
Sorry they stuck Paul! Yes a silicone baking mat will work. Or you can use baking paper (parchment) as I do. Glad they still tasted good 🙂
Hi Jules,
I love your pantry meals, and this low carb program is a big boost. I have been baking a ton since my son has a sweet tooth. I have more a salt-tooth. I love chips, pretzels and popcorn. Sometimes I can work around with some cheese for salt and nuts for crunch, but not always. Is there research behind these cravings, too? I’m glad to hear your family is still safe, too.
Sunny Easter greetings,
Murphy
Glad you’re finding the pantry meals and low carb program helpful Murphy!
Good question around cravings for salt and crunch – I haven’t seen any research on this. But that doesn’t mean it doesn’t exist.
A question for you – Do you still want to be someone who loves chips, pretzels and popcorn, knowing how harmful they can be for your health?
Just something to think about.
If you do want to still be that person it’s OK.
I just want you to know that it’s a choice you can make.
You can also choose to be someone who doesn’t crave these things. If you want.
I’ve been working on these questions myself around alcohol and the more I learn about the harmful effects of boozing the less I desire alcohol.
Jx
Hi Jules
I can’t find your Big Book of Breakfasts anywhere. I had it on an old device but seem to have not saved a copy 🙁 Is it still available?
Thanks,
Fiona
Yes it is Fiona!
It’s on the eCookbooks page (under bonuses)
Or here’s the direct download link:
https://s3.amazonaws.com/stonesoupebooks/The+Big+Book+of+Breakfast.pdf
Enjoy!
Jx
More home work. I’m not comfortable bringing a friend in yet. Maybe later when I’ve done this for awhile. Also, shopping lists. I can’t do weekly right now. I use a delivery service. I won’t go out during the pandemic. My delivery service is overbooked so I can only get a delivery every 2 weeks, so I’m glad you have a lot of substitutions. I’m working on the pantry and adding items I see recurring frequently like greens and nuts and trying to always have them in stock.
The offer to share with a friend is there when you’d like Paul – no rush.
And great work building up your pantry – have you had a look at the pantry eCookbook? https://s3.amazonaws.com/soupstones/Pantry+bonus.pdf
Choosing some of those meals for your second week might help. Or see the ‘pantry-friendly’ variation at the bottom of each recipe.
Happy Easter!
Catching up on homework. I am using Evernote. I copied and pasted the April 13 2020 meal plan with links and shopping list into a note called “April 13 2020”, within a notebook entitled “Stonesoup Meal Plans”. The links connect me to the recipe. I use a food delivery service so I put my grocery list item by item into the food delivery app.
I love evernote too Paul.
Hi Jules.
I just made your Chicken and Cashew Stirfry. So simple and delicious…although I did serve with a bit of white rice!
Oh yay Kate!
So glad you enjoyed 🙂
Btw your recipes and planning approach is helping a lot at the moment.
I live alone and am working at home but with less work than usual. I don’t usually feel like dinner but know that I’m healthier physically and mentally if I do. So I get up from the couch or my desk and cook the recipe or dish I’ve chosen at 6.45 or 7pm regardless.
I’m so glad to hear that Kate! Thank you for sharing your story. It’s times like these that we need good food more than ever. Keep up the excellent work Kate 🙂
Jules, thank you for all your help to stock pantries and get good on the table as we are feeling the effects of Stay at Home Orders in the United States. I moved two months ago to become the pastor of a new church and have boxes stacked everywhere as we wait for real estate to be able to be sold again (no in person showings) before we can buy a new house. Most of my kitchen gear is packed up and will stay that way until we move again. There is so much to do to get used to a new place and do what needs doing in this time. Eating is simply necessary. I deeply appreciate being able to get food prepared for us that is yummy, quick, and doesn’t require a lot of extra ingredients or equipment. Thank you and blessings to you!
Lovely to hear from you Cheryl!
That must be hard to be living with everything in boxes.
So glad Stonesoup is helping you in this tricky time.
Jx
I subscribed at the end of December, feeling low and depressed about my ongoing thyroid issues and never-ending battle against excess weight.
I thought you’d like to know that inspired by your recipes (and their variations) and going very low-carb (*almost* keto), I have lost 10kg (22 lbs) and I can actually *see* the difference in the mirror and I feel it too!
I restrict *what* I eat more than *how much* I eat, and I know I need to lose more weight until I can allow myself to ease off a little. But I am so relieved to have found a way that actually works for me and does not make me feel totally deprived, though I really miss bread 🙁
I try to find ways to adapt veggies to suit the recipes. For example, I cooked a chicken & veg curry tonight: steamed rice for hubby, and steamed cabbage for me (*red* cabbage, as I had some left over!) I chopped it finely in my food processor and steamed it in some coconut oil and a spoonful of water. And I surprised myself, as it was really tasty!
I live in France where current restrictions allow only essential outings, mainly for food or urgent medical reasons. I went shopping for the first time in 3 weeks last Friday and I found everything I needed, including toilet paper! Thankfully, low-carbing means no need for bread, sugar, flour, rice or pasta!
Keep safe everyone 🙂
Oh Gone2Seed!
Good for you! I’m so happy to hear you’re seeing positive results.
And also glad you were able to get toilet paper!
With the bread thing, have you tried my Little Almond Breads? They’re great as a treat when you feel like something bready: Little Almond Breads.
The other thing with missing bread or (anything carby) is that it’s just a sign that you haven’t really come to terms with how damaging it is to your body. I’d recommend reading this article on why carbs are harmful Day 16 of 30: Why Low Carb?
And if you want to go really deep on the damage bread does to your brain, I recommend reading ‘Grain Brain’ by Dr David Perlmutter.
Keep up the excellent work!
Jx
Hi Jules,
Thanks for all the extra effort you put in to keep this world a nice place in this time of crisis. It really wonderful the things a lot of people from the ‘social media’ scene (bloggers, Youtubers, etc.) do to keep us all healthy, happy and entertained.
Your meal plans and programs (especially the pantry related ones, and ingredient substitutions for now) and recipes have helped me a lot over the years. I am able to improvise and adjust way better than before.
Like you I am amazed at the shortage in pantry items and abundance of fresh produce. However in the Netherlands we are supposed to keep trips to the supermarket to a limited amount.
Your website is of great help to store items correctly for longer shelf life. And with my new found ability to change recipes according to taste and availability I can still have delicious and healthy meals.
Again thanks for all your efforts. I wish you and your family good health.
Now if I only Ould find some toilet rolls, lol
Hi Jeroen!
Isn’t the global toilet roll shortage hilarious!
So glad it sounds like you’re doing really well on the cooking front. Keep up the great work!
Wishing you good health as well