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newsletter May 27, 2019

I have a super time-saving tip for you today – a tip that will make your life easier, save you money, AND help you stay on track with your nutrition.


Here it goes: In a nutshell, most of us fall into two camps when it comes to meal prep. We either overthink it, or we don’t think about it all. 


Overthinking is an easy trap to fall into…  there’s just SO much “stuff” on the internet, in magazines, and on social media with conflicting information. It’s nearly impossible to filter out all of the noise and to make an actual decision. 


So you think about it, you think some more, and then before you know it, it’s time to eat and you still don’t have a plan.


Way too many people (I used to be one of them!) think that meal prep is all about identical-looking bland Tupperware meals (like chicken, sweet potato, and broccoli) and think, “Ugh... that’s not for me”! 


That’s when a lot of us join the second camp: “put it off for next week” / or not thinking about prepping or planning meals at all. 


There’s actually a happy middle ground! What if you took a few minutes to map out your meals and snacks for the next several days, and when you’re making diner, you cooked simply made 2-3x the amount you usually do?


That’s actually a golden tip from the good ol’ days of home ec class, our grandmothers and beyond!


When I was a kid, my grandmother always used to make an “extra” when she baked a casserole or other time-consuming dish.Instead of just one, she would cook up two and put one in the freezer for later. 


You can double up by making extra turkey burgers, chili, stir fry, or … well, almost anything! It doesn’t just apply to “special” meals.


Taking this approach means you don’t have to set aside several hours of valuable weekend time to cook for the upcoming week. Instead, you spend your normal amount of time cooking … plus 5 to 10 minutes each week PLANNING your meals.


This seems like a no-brainer, but the PLANNING part of it makes all the difference, especially if you’re used to trying to figure out every night what you’re going to make for dinner. 


And to help you tackle meal planning at another level, I’m going to share an AMAZING resource that I created just for you! It’s a “Complete Guide to Meal Planning” where I’ll break down step-by-step how to plan your meals and set yourself up for success.  It’s also loaded with game-changing recipes, tips, and strategies!  


Best of all, it’s free!  

It’s my gift to you for being such a loyal reader and part of the JAMIE FEIT NUTRITION Community. Make sure to keep an eye out for it over the next few days in your email!


Not part of my community yet?

Click here to join!


Have an amazing day!



Recipe: Slow cooker chicken thighs

Makes 4-6 servings

This one is couldn't be simpler: set it and forget it. To make the chicken skin crispier before serving, you can stick them on the grill or brown in a cast-iron skillet.

To mix it up, you can substitute broccoli for the green beans.


1 lb. trimmed green beans

1 15 oz. can diced tomatoes

1 yellow onion, diced

1 cup chicken broth

2 cloves garlic, minced

2 tbsp fresh lemon juice

¼ cup fresh chopped dill (if unavailable, use 1 tbsp dried)

1½ lb. skin-on chicken thighs

Salt and pepper to taste

Place all ingredients except chicken and oil in a slow cooker. Place the chicken in the slow cooker with the other ingredients and cook on low for 8 hours or high for 4 hours.



P.S. Are you ready to take that next step towards reaching your goals?!  Just click here and we can set up a few minutes to chat about your goals and see if there’s anything I can do to help. 



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Every week I share tips, recipes and weekly news for kosher and gluten free families on the go.