Hello again, dear readers, and welcome to part deux of my series on getting back in the cooking groove. I’m not going to lie to you, folks. I don’t cook dinner every night. I marvel at those who do, but I’ve definitely stepped up my cooking/baking game — thanks in no small part to Kylie Sakaida, the author of So Easy, So Good. A registered dietician putting an emphasis on nutritional information literacy, her recipes and tips are evidence-based recommendations for quick, easy, nutritious and delicious meals. A lot of cookbook writers make those claims, but Sakaida actually delivers on those promises. I first came across her on YouTube shorts (the algorithm got it right for once). She has a clear-headed awareness of the reasons why so many of us struggle to cook every night, often citing her own experiences. Her YouTube channel and cookbook make things easier for us often hapless home cooks. I’ve been on a mission to cook several of her dishes, and I’ve made quite a few! I really enjoyed her mason jar soup method. It’s the kind of meal prep that doesn’t feel like meal prep because it’s so quick. You just choose whichever combination of ingredients you’re feeling that day (selecting from multiple recipes in the book), set up your containers (mason jars or glass containers if you don’t have enough), and follow her instructions for layering the components. When you’re ready to eat, you boil the kettle and fill them up. Just wait ten minutes, and then lunch is served. Sakaida suggests using vermicelli noodles, which cook in a flash. The ones I made with miso paste, edamame beans, mushrooms, tofu, carrot, ginger, soy sauce, and vegetable bouillon were yummy. Another extremely convenient method Sakaida suggests is the all-in-one rice cooker meal. It’s such a quick way to make a tasty meal, and the rice cooker does everything for you. The only thing I would suggest is not to overfill the rice cooker. If there’s too much in there, the sensor tends to malfunction, and it thinks it’s done before it actually is. I’ve made a great version with edamame, tofu, bok choy, soy sauce, rice, carrot, mirin, garlic, and sriracha, but there are so many versions of this you could do. The first time I saw her make crispy chickpeas, I knew I wanted to try them. She eats them with popcorn to make the movie snack more filling, fibre-packed, and protein-rich. These are so yummy. I have yet to actually try them with popcorn, but it’s on my to-do list. The cottage cheese dip in her book is delicious as well. It’s such a good alternative to mayo-based dips, and it has protein. I love it with pita chips, ritz crackers, and vegetable crudités. The ritz crackers aren’t so healthy, but it’s all about balance, right?