While the paleo diet works best for Laura’s family, our new Diabetes-Friendly meal plan is another great option. Look for recipes labeled “diabetes-friendly” for meals that are nutrient-rich and high in fiber without sacrificing flavor. 

The post Managing Diabetes One Meal at a Time appeared first on Sunbasket.

Take Amelia, a teenage Sun Basket customer who finds cooking to be a creative outlet and a way to learn more about food and healthy eating. She also made a deal with her parents: Amelia cooks, and they do the dishes. 

The post Teen Cooks, Parents Wash Dishes appeared first on Sunbasket.

You get A LOT of exercise. Tell us about your fitness routine. 

I work out every day; sometimes that looks like a seven-mile hike followed by a sweaty yoga class, and sometimes it’s just a quick swim at lunch. My workouts work around my life, not the other way around. I’m on a kick right now of trying things totally new to me, like indoor rock climbing and tumbling. My weekends are full of hiking, trail running, ocean swimming, and surfing. My lunch-break swims serve as a nice cushion in case life comes up after work (as it often does). That way, if my friends are grabbing dinner, I don’t think twice about canceling my evening workout. 

Ocean swimming sounds intense. What’s that like? 

I swim at the Dolphin Club in Aquatic Park, a cove in San Francisco Bay. No, I don’t wear a wetsuit (and yes, it is cold), but I believe that cold-water swimming is the most invigorating thing you can do. There is absolutely nothing like the feeling of getting out of 50°F water after a long swim. When I can’t make it to the Dolphin Club, I swim on my lunch break at a pool near the Sun Basket office. 

What’s your morning routine? 

I am not exactly a morning person (I’m working on it!), so I focus on efficiency and minimizing the time spent between getting out of bed and walking out the door. That means about 20 minutes to chug a Mason jar of water, brush my teeth, and wash my face, and sometimes plugging in a curling iron and brushing on some mascara—all to the sound of The Daily podcast. 

I live a ferry ride and a short walk from the office, and my day really begins as soon as I’m settled on the boat with my coffee. I commute with one of my best friends, so after catching up on the past 24 hours and laughing a lot (the most important thing I do to start my day), I open my notebook, write the date at the top of a fresh page, and make a list of at least 10 things I’m grateful for. Sometimes they’re small things like “so many cute seals out on the water this morning!” and sometimes they’re bigger things—whatever’s on my mind at the moment. Then I write out my day: meetings, appointments, deadlines, exercise, dinner with friends, and a to-do list. If there’s time, I’ll try to do some personal writing—sometimes a poem or a journal entry, sometimes hashing out an idea I have. By the time I get to work, I feel like I’ve had sufficient time to prepare for my day and reflect on what I need to do, which is important to me.

How has your morning routine changed over the years? 

I’ve gone through phases where the only time I could work out was early in the morning. That has probably been my biggest shift in the last couple of years, realizing that sleeping later and starting off a little slower some days just feels better. Even if I don’t end up getting a long run in, there is always a way to work in a short swim or quick walk during the day.

My breakfast routine has changed a lot, too. I’m not a huge breakfast person by nature, but the importance of breakfast is stressed in the health world, so I feel like it’s something I need to do. I’ve tried overnight oats, smoothies, and protein shakes, but now I just wait until I’m hungry to eat. Sometimes that’s right when I get to work, but if that isn’t until 11:30 a.m., so be it. I’m learning to listen to my body. 

All the exercise means you burn a lot of calories. Do you follow any particular diet? 

I aim for a plant-focused diet, but I’m not above adding half-and-half to my coffee most mornings, opting for a burger at family BBQs, or ordering octopus tacos just because they look interesting. I also incorporate many tenets of Ayurvedic nutrition in my diet, which involves a lot of specific choices based on my constitution, and guides me in eating mostly simple, nourishing dishes that promote healthy digestion.

What about sleep? 

Sometimes I’m exhausted and I crawl into bed at 10 p.m. Other times I like catching up on projects, going to a late yoga class, messing around on the guitar, or just getting a late dinner to catch up with friends, and I won’t get to sleep until one or two in the morning. Sleep is an area I could improve, but my minimal mornings help keep things more balanced.

Do you do anything before going to bed to make mornings easier? 

I have a couple of rules to make sure mornings go smoothly. First, I’m particular about keeping my space neat and tidy. I am so prone to misplacing things that the only way to stay sane is to be very methodical about where everything lives. Tidying up before bed helps me get out of the house faster in the morning.

The post Live Like a Yogi appeared first on Sunbasket.

But you’re not the only fans of the dishes our test kitchen creates every week, all across the company, Sun Basket meals have changed the way our employees cook and eat. In the spirit of Valentine’s Day, we asked our co-workers to tell us why they love cooking Sun Basket meals. 

“They bring me back to my roots. My mom is Filipina and my dad is Syrian and Portuguese. Food is such a big part of all three cultures, so it plays a huge role in our life. When we think of food, we think of family. I love seeing recipes on the Sun Basket’s menu like chicken adobo, and seasonings like allspice, za’atar, and sumac. They remind me of the time I spend with my family cooking and enjoying meals together.” Nicole Farray, Marketing Partnerships Coordinator

“Having a baby a few years ago made it hard for me to plan, shop, and prepare dinner. When I went back to work, there was even less time. Sun Basket has made my weekly menu planning seamless and fun. I believe in the product, I love the recipes, and I look forward to cooking the meals every week.” Amy Offen-Reeves, Test Kitchen Coordinator

“I love to cook, but often find myself making the same meals for dinner week after week. Sun Basket introduced me to so many foods and recipes that I wouldn’t normally cook because I don’t have experience making them. Cooking a couple of Sun Basket meals every week gives me so much more variety, but also allows me to try new ingredients without having to commit to buying large quantities at the grocery store or going out to a restaurant.” Ashley Goldsmith, Deputy Editorial Director, Content

“It’s changed the way I eat in so many different ways. No more decision fatigue. Sun Basket offers endless variety, signature sauces and spice blends without hidden preservatives, and there’s always enough leftover for lunch the next day. I also love that I can explore new ingredients, techniques, and cuisines. But most importantly, it gives me more time for myself because I don’t spend part of my week searching for recipes, inventorying my pantry, grocery shopping, and meal prepping. Oh, and the delivery means no more hassle of carrying groceries from the store to my apartment.” Lindsey Kane, Director of Nutrition 

“When I started working at Sun Basket in late 2016, I cooked the first meal I’d ever prepared for my wife. We’ve been married for 27 years and I’d only ever made packaged food for her. But I remember showing Chef Justine the picture I took of that first meal, I was so proud. I still cook Sun Basket meals for dinner when it’s just the two of us.” Matson Wade, Head of Platform Engineering

“I’ve always loved to cook, but buying groceries for one person is difficult and can result in a lot of wasted food. Sun Basket has not only upped my cooking game, but significantly reduced waste, too.” Marcos Henrich, Print Production Manager

The post We Heart Sun Basket appeared first on Sunbasket.

“My goal is to talk less, listen more, and try to gain empathy and perspective to facilitate more meaningful connections.” Amy Endemann, Head of Marketing

“I’m not going to be so hard on myself, particularly in regards to parenting this year. I’m doing a great job!” Amy Offen-Reeves, Test Kitchen Coordinator

 “To find a new hobby. I think ceramics would be a good place to start. If that doesn’t work, I’ll stick to finger painting and coloring books.” Ashley Goldsmith, Food Content Writer

 “For my mind: Meditate one to two additional times per week, my body: Double my water intake, and my spirit: Hike in a different East Bay Regional park each month.” Christina Stork, Content Project Manager & Strategist

“A buddy and I joked that we should build a raft, so now I’m going to attempt to build a small fishing skiff.” Elton Fong, Business Analyst

 “To drink more water and read more fiction and non-fiction.” George Nachtrieb, Cofounder and Head of Content

“I’m want to bring my lunch to work at least 3 days a week. This should be easy, but for some reason, it’s not.” Jan Newberry, Editorial Director, Content

“I want to take singing and dance lessons this year. Music and dance was such a huge part of my life when I was younger and it’s time for me to pick them up again!” Nicole Farray, Marketing Partnerships Coordinator

 “I’m committing to being conscious of my mental health. 2020 will be the year I recognize my need for boundaries and maintain them without shame.”  Samantha Corso, Office Manager

The post The Sun Basket Team Offers Their Resolutions for 2020 appeared first on Sunbasket.

Tune in on Wednesday, October 11th, at 4 pm when we’re live with Sun Basket’s Senior Content Marketing Manager Sean Timberlake and Content Project Manager Christina Stork as they flex their preserving skills and show you how to make your own sauerkraut and curtido. Data Analyst Koji Hamada pairs his home-brewed beers with the fermented cabbage. 

The post Chef Justine Cooks Salmon in Parchment with Shiitakes and Mango-Cucumber Salad appeared first on Sunbasket.

Watch while Sun Basket’s Senior Content Marketing Manager, Sean Timberlake, and Content Project Manager, Christina Stork, show Front End Developer Andy Van Wart how to get funky, putting him to work cutting and massaging cabbage and chicories. Data Scientist Koji Hamada brings his fermentation knowledge to the fore in the form of beer (he’s studying to be a cicerone, aka certified beer expert). Fermenting vegetables at home is so easy and it’s a great way to get more probiotics into your diet. All you need are vegetables, salt, and a few common kitchen items (bowl, jar, knife, ziploc bag) and you can make your own. Once you’re hooked, you can get cool gizmos like those shown in the video. #krautgoals

And tune in on Friday, October 27th at 4 pm when we’re live with the Amber Stott, Chief Food Genius of Food Literacy Center showing you our tips and tricks for cooking with beets. 

The post Ferment at Home—Making Sauerkraut and more appeared first on Sunbasket.