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Habit stack with Sam

No matter where you are when summer ends, there's a familiar pull toward reset. This fall, FreshDirect joins Samantha Russo as she lives out her own jam-packed routine in real time—managing two kids, full-time recipe development, and everything in between. FreshDirect handles the food, so Sam can focus on the rest in a new series called Habit Stacking with FreshDirect.

Follow Sam's adventures in healthy eating samdoesherbest.com.

Protein pancake bowls

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Breakfast is truly the most important meal of the day, but it's often the one that gets forgotten first. These pancake bowls are an easy, delicious way to prep your morning meal. To make them, preheat the oven to 350 F and lightly grease a 22-oz oven-safe dish. In the dish, whisk together 1 large egg, ¼ c Greek or non-dairy yogurt (or ½ c cottage cheese), ¼ c of your favorite milk, ½ c oat or all-purpose flour, 1 or 2 scoops vanilla protein powder, and ½ tsp baking powder until completely smooth and combined. Add whatever toppings you like, such as sliced banana, strawberries, blueberries, or chocolate chips. Bake for 20-25 minutes, or until completely baked through. Remove from the oven and enjoy right away, or store in the fridge for up to a week.
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Asian chicken salad

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By using FreshDirect's pre-prepped and pre-cut ingredients, like rotisserie chicken and chopped veggies, you'll see just how easy meal prep can be. Make the dressing by whisking together ¼ c olive oil, ¼ c rice vinegar, 2 tbsp sesame oil, 1 tbsp soy sauce, and 1 tbsp honey in a small bowl until well mixed. Assemble the salads by tossing together an 8-oz container of shredded mixed cabbage, 2 c cooked and shredded rotisserie chicken, ½ c sliced green onion, ½ c slivered almonds, an optional ⅓ c mandarin oranges, and 2 tbsp sesame seeds in a large bowl. Store the dressing separately and add it to the salad right before eating.
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Egg roll bowls with rice

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This deconstructed take on egg rolls that comes together in one skillet and packs neatly into containers for the week ahead. Heat about 1 tsp oil in a large skillet over medium heat, then add 2 lb ground pork, turkey, or chicken, breaking it up with a spoon as it cooks until it's no longer pink. Add in 8 oz shredded cabbage, 2 thinly sliced green onions, ¼ c soy sauce or coconut aminos, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp garlic powder and 1 tsp ground ginger, then toss everything together and continue cooking for about 5 minutes, until the cabbage softens. Divide 2 c cooked rice evenly among four meal prep containers, top each with the egg roll mixture, let cool, then cover and store in the fridge for up to 4 days.
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Make-ahead breakfast sandwiches

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You may not have time to cook eggs every morning, but you can make a big batch ahead of time and enjoy them throughout the week. Try it with these sandwiches: To start, preheat the oven to 350 F and grease a 9x13-inch baking pan with butter or oil. Whisk together 8 eggs, ¼ c milk, and 1 tsp salt in a large bowl, then pour the mixture into the greased pan and bake for 20-22 minutes, or until the eggs are just set in the center (be careful not to overcook). Remove the eggs from the oven and cut them into 6 equal squares. Fill each of 6 English muffins with an egg square, a cooked sausage patty, and a slice of cheese, then wrap each sandwich tightly in parchment paper and store in the fridge for up to one week or the freezer for up to two months. When you're ready to eat one, take it from the fridge (or thaw overnight from frozen) and microwave for 1 minute, or heat in the oven or toaster oven at 350 F for 10 minutes.
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4-Ingredient mini banana muffins

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A simple, kid-friendly snack that comes together with just a handful of pantry staples: Preheat the oven to 350 F and grease a 24-cup mini muffin tin or line it with liners. Mash 3 ripe bananas in a large bowl until completely smooth, then stir in 3 eggs, 1 c almond butter (or any nut or seed butter), and ¼ c maple syrup or honey until a smooth batter forms. Scoop the batter into the prepared tin, filling each cup about ¾ full, then bake for 12-15 minutes, or until set on top and a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack; they'll keep at room temperature for 2 days or in the fridge for up to a week.
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Pumpkin protein balls

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A no-bake, seasonal snack built for parents who need something quick to grab too. Add ½ c cashew butter (or any nut or seed butter), ¼ c pumpkin puree, 3 tbsp maple syrup, 1½ c almond or oat flour, 2 scoops unflavored collagen or protein powder (or an extra ¼ c almond flour if skipping), and 1 tsp pumpkin pie spice to a bowl and mix until fully combined. Scoop the mixture with a medium cookie scoop onto a plate and transfer it to the freezer for at least 20 minutes, or until it firms up. Roll the scoops into balls by hand, then drizzle with melted white chocolate if desired. Enjoy right away, or store in the fridge for up to a week or the freezer for up to three months.
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The secret to better snacking

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A snack tray is a stealthy way to get kids to eat more of the foods that you want them to. To make one, fill the cups of a muffin tray with bite-sized fruits, veggies, cheese, and crunchy things. It works because when kids are given the authority to choose, they go for the things they usually wouldn't.
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