This week’s episode is brought to you by Breyers® CarbSmart
You asked for it, you got it! Another What We’re Eating Now episode — and an extra special one, too, if you ask us. Not only has spring sprung, bringing us some of the best ingredients of the year, but we’re also still in quarantine. How do these two things interact? What are we finding at the markets? How are we finding joy in cooking when we’ve been cooking non-stop for weeks and weeks? We answer all of these burning questions, and hopefully reinvigorate your cooking as we do.
This post contains affiliate links, we may make a small percentage on products we recommend.
What We’re Cooking Now
These are normally our favorite episodes to record; we love sharing what we are cooking with you. But still in quarantine, we’re tired of cooking too. Did we really have anything new to offer?
As we dove into recording, we realized that we do. We’re actually cooking a lot of new stuff and approaching some of our cooking differently too. More than that, we realized that talking it through with each other helps bring the inspiration. We hope that listening to this week’s episode reinvigorates your cooking as well.
Here are the links mentioned in this week’s conversation:
Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook it Up! cookbook
Catherine McCord’s Smoothie Project cookbook
Stacie’s Get-Up-and-Go Smoothie recipe
Stacie’s favorite mail-order mole sauce paste
Stacie’s French Butter Keeper (on back order)
Another butter keeper that you can get via Amazon Prime
Harissa collection from NY Shuk
Preserved Lemon Spread from NY Shuk
Brightland Olive Oil (for a fun high-quality treat)
Stacie’s Stuffed Sweet Potatoes with Sausage, Kale/Swiss Chard & Chickpeas
The best pizza dough recipes compared
Sourdough Crumpets (made with discard!)
Sourdough Coffee Crumb Cake (also made with discard!)
Stacie’s Creamy Kale Risotto
Lesser Evil popcorn (OBSESSED)
Commiserate With Us!
Be sure to join our private Listener’s Group on Facebook (our favorite cocktail is WHISKEY — you’ll understand when you try to join). This week, we’ll be talking about cooking fatigue and also – maybe controversial – intuitive eating, low carb diets, and talking about food and weight while in quarantine.
It’s going to be a juicy one.
Also, don’t forget to sign up for our newsletter to make sure you don’t miss a thing.
You can also find us at @didntijustfeed you on Instagram, Facebook at large and Pinterest. And if you happen to love us as much as we love you (because y’all are very real), you can find Meghan as @meghan_splawn and Stacie as @staciebillis on Instagram.
A Special Thanks to Breyers® CarbSmart
Y’ALL! This is a major tip: If you watch carbs for whatever reason, you’ll be obsessed with Breyers CarbSmart, a line of sweet treats with 3 to 5 grams net carbs per serving (and hey, 3 grams of fiber too!).
Stacie is obsessed! And, honestly, so are her kids and Meghan, too, and none of them watch carbs or care about much of anything when it comes to frozen treats except TATSE! And these TASTE DELICIOUS.
Breyers CarbSmart comes in tons of flavors in both tubs (vanilla, chocolate and peanut butter) and bars (almond, vanilla, fudge, mint fudge and caramel swirl). It’s PERFECT for your next sweets craving.
Look for Breyers CarbSmart at your favorite major retailer, from Walmart to Target, Kroger to AmazonFresh. And listen to this week’s episode for an exclusive discount.
Other DIJFY Episodes You’ll Love
If you loved this episode, we think you’ll also love these past episode. Binge listen, activate!
Spice Up Your Family’s Foods with Chief Spice Mama Kanchan Koya
How to Cook Chicken So That It’s as Delicious as It Is Convenient
Mark Your Calendar: Watch Stacie Live on IG!
On Friday May 15th, Stacie will be cooking LIVE on Instagram with next week’s guest, cooking instructor and cookbook author, Pamela Salzman. Follow along as Stacie cooks from Pamela’s new book, Quicker Than Quick, and Pamela cooks from Stacie’s new book, Winner! Winner! Chicken Dinner.
Get in on the fun for free! Just hop onto Pamela’s Instagram — @pamelasalzman — at 12pm PT / 3pm ET Friday, May 15.