The trick to making dinner easy is to cook once and eat twice. Planning is everything. Yet I suck at meal planning!

If you are like me, here’s a few thoughts. Every day, I recommend taking inventory of what is in your fridge. Ask yourself, how can I use what’s here by combining, reusing or repurposing. Make the most of what you’ve got and keep it simple. This is super helpful even if you’ve planned out your week.

Recently, I’ve gotten into a new routine. Friday is my shopping day and Sunday is my cooking day. Interestingly, I am honoring that routine more than ever before in my life. Whatever we have at home in the pantry, fridge, or freezer, we get by with until Friday. It’s like a game that feels really good to win!

Meanwhile, Sunday has become a sacred space in my kitchen for experimenting, getting creative and planning for the week ahead. That way, during the week I don’t have to spend so much time answering that dreaded question, “What’s for dinner?”

Case and point this week. On Sunday I roasted an organic turkey breast andfor dinner we had sliced warm turkey with vegetables. Then on Monday, I made a caesar salad with sliced turkey. Then Tuesday I made turkey salad with the remaining turkey. This strategy was this week’s golden nugget:)

Turkey Salad

2 cups chopped cooked turkey
1 cup chopped celery
2 tablespoons hemp seeds
1/4 cup toasted sliced almonds
1/4 cup ceasar salad dressing

Place all ingredients in a bowl and toss until combined. Serve over a bed of lettuce or in a lettuce wrap.