Winter | Week 6
Single-tasking, Seasonal food, and Not Stacking Identities
Somewhere along the way, I forgot how to do just one thing at a time. I call it multitasking. My husband calls it dilly-dallying.
This morning I started with the dishes, noticed the recycling was full, watered the plants, and somehow ended up vacuuming. If something needs to be done and it’ll take less than five minutes, I do it immediately.
The truth is, I’m learning how to live one role at a time.
I’m not a wife + employee + creator + friend while eating dinner. I’m just a human, eating dinner.
I’m learning not to stack identities. Not to optimize rest. Not to document while living. I’m trying to stay in one lane at a time because, honestly, I have a lot going on right now.
The best part is that it’s all good things. I’ve never felt more set up for success. But that doesn’t make it any easier, or any less overwhelming.
My day job is in marketing. My side hustle is content creation for Buffalo’s culinary bookstore, Read It & Eat. My passion project is this brand, Niknack Snackattack.
This spring, I’m bringing them all together.
I’m designing a small, hands-on food prep workshop. I’m essentially hosting the Snacks Prep Method, live. And I’m so freaking excited.
This idea has lived rent-free in my head since I was getting my health coach certification. I saw it briefly come to life while working as a Wellbeing Manager, coordinating Healthy Happy Hours. But that was within a corporate role. This time, I get to do it as part of a local community.
I’m finalizing the marketing plan this week. If you’re willing to give quick input, I’d be so grateful if you took this short survey!
This Week’s Snackagories
🥣 Savory Dip / Spread
Baked Goat Cheese Dip
1 log goat cheese
¼ cup plain Greek yogurt
½ cup hot pepper jam
Why: Mix ingredients together and bake. That’s all. Tried and true. In the words of my husband “9.5 in taste, 2 in appearance”. I swear the best dips are the ugliest.
If you’re not feeling a dip, I often spread goat cheese and hot pepper jam on sourdough for a quick breakfast toast.
What: Enjoy with Ritz crackers as the best 3pm snack. Or as a pre-dinner snack. OR paired with fruit and veggies on a snack board.
🍞 Grab + Go Pantry Snack
Apple Sausage Muffins
Why: I went the savory route for breakfast this week and made apple sausage muffins with oat flour, buttermilk and Greek yogurt. Having these prepped ahead of time is essential for my busy weekday mornings when I have ~30 minutes between getting home from the gym and leaving for work.
What: Pre + Post workout snack. Grab and Go Breakfast.
🥕 Fresh Produce
Roasted Broccoli
Why: I simply love broccoli. When I first started cooking, I called this recipe ‘burnt broccoli’. I keep the florets large, season aggressively with salt, pepper and garlic powder, toss with olive oil and hot honey, then roast at 425° for 45 minutes.
What: Dinner with pork chops and applesauce. Or honestly, a side any time of the day.
🍫 Sweet Tooth Snack
Tahini Crunch Bars
Why: Tahini is wildly underrated. In case you don’t know what it is, Tahini is a sesame paste, kind of like a sesame peanut butter. I first tried Tahini when I made Kale Junkies ‘Life Changing Chocolate Chip Cookies’. This is a no-bake recipe I’ve made with peanut butter before, but I swapped in Tahini for a quick, crunchy snack.
What: Post dinner snack. Mid-day snowday snack. Late night snack.
🍗 Bulk Protein Source
White Chicken Chili
Why: We have a busy week, and this is a recipe I never get sick of. I’m a long-time NYT cooking subscriber and have adapted this one over the years. I could eat Mexican-inspired food every day of the week.
I’ve been leaning on what works.
When I first moved in with my partner, every dinner was a production. I was so excited to cook for someone, I tried to make a new recipe every single night. It wasn’t sustainable.
Now I rely on a recipe repository in an Asana board, full of quick, easy, tried-and-true weeknight dinners. I’ll experiment on weekends, usually on Sundays, in meal prep form.
Letting the energy of the season lead has made food feel supportive again instead of performative. If you know someone who’d enjoy seasonal snacks and slower living, feel free to forward this their way 🤍
Thanks for reading this weeks SubSnack <3
Until next time,
Niknack
