Working with Guiding Stars has had some definite impacts on the way I eat and cook. It’s impossible to spend several hours a week reading and writing about nutrition and healthier cooking without picking up some better habits. But all intentions of healthy meal planning aside, life happens, and more weeks than not, I find myself hitting the end of the week with weird bits of odds and ends in the fridge and no carefully considered meals at hand. My first instinct used to be to order out or make ramen, ignoring the weird odds and ends until I had no option but to toss them out. In the past few years, however, I’ve developed a routine for making a cheaper, healthier meal out of whatever is not yet crawling around in the back of my fridge.
