In my years as a registered dietitian, I’ve talked to a lot of people about food, and sometimes I feel like I’ve heard everything. I’ve had clients who flavored their workout water with jalapenos and cilantro, made enchiladas in a dormitory popcorn popper and topped their vanilla yogurt with ketchup. That’s something that my clients have taught me — there is an endless list of ways to take what you have and what you love, and leverage them for the benefit of your body and soul.

Of course, another part of “the everything” I have heard is about the need to stretch the food budget without requiring hours of prep every day. Meat has always been expensive, waste has always been a concern, and time and energy have always been short. Lately, though, the number of people bringing this up, or admi

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