Not every day in the kitchen needs to be a marathon. Some of the best meals come together in little pockets of time, with no pressure to do it all at once.
I didn’t always feel this way. For years, cooking felt like a race I was always behind on—too many moving parts, too many dishes, too much pressure to be efficient or perfect. I wanted to love it, but I was often overwhelmed before I even turned on the stove.
That changed when I started building a kitchen that worked with my brain, not against it.
🌿 Cooking on My Terms
As an AuDHD person, I’ve learned that consistency isn’t the same as routine—and that energy is a shifting resource. In my kitchen, I don’t rely on rigid meal plans or spotless prep. I rely on systems that are visible, gentle, and adaptable.
Some things that help me:
- Tray prep: Dry ingredients on a baking sheet, cold items on a tray—out of sight = out of mind, so I keep them visible.
- Cook when I can, not when I “should”: I prep components when I have energy. Sometimes the meal comes together hours (or days) later.
- Low-step, high-reward recipes: Soups, spice rubs, and roasted things are my best friends.
- Permission to cook imperfectly: Burnt toast still counts.
🌸 My Morning Planning Ritual
As a stay-at-home wife and homesteader, my days start early. By the time the sun is up, I usually have a mental list of what I’d like to make for dinner, something I might want to bake later, and a handful of household or garden tasks to tackle.
It all starts with my favorite energy drink in hand and a notebook. I jot down the meals I want to make, any baking projects, and tasks that need attention. The note lives on the kitchen counter—a visible reminder of my plan.
If dinner involves meat from the freezer, I pull it out in the morning or early afternoon depending on the cut. Here’s a fun trick: if you need to speed up thawing without running water, place the frozen food on a cast iron pan, then put another pan on top. The metal conducts heat from the air and defrosts food much quicker—no stress, no waste.
🌿 Natural Pause Points in My Day
On days when I do have energy but don’t want to chain myself to the stove, I use a rhythm I call natural pause points—breaking cooking into little, manageable stages that happen alongside the rest of my day.
The rule is simple: every time I go into the kitchen for something else, I don’t leave without doing one prep step.
Here’s what that might look like:
- Stage 1 (Early Morning): Gather all the pantry ingredients for the recipe.
- Stage 2 (Mid‑Morning): Pull out the bowls, measuring cups, or mixing containers.
- Stage 3 (Late Morning): Measure out dry ingredients or chop vegetables.
- Stage 4 (Cooking Time): When it’s time to cook or bake, most of the work is already done—just combine and finish.
🌻 Why This Works for Me
- Reduces fatigue from long kitchen sessions
- Keeps my space tidy and manageable
- Prevents last-minute stress before dinner
- Fits my neurodivergent brain—smaller pieces = better follow‑through
Cooking in stages feels like weaving my meals into the fabric of my day—a little here, a little there—until dinner arrives and I still have energy left for the things I love most.
🥣 What You’ll See Here
In this space, I’ll be sharing more:
- Recipes designed for low-spoon days
- Pantry setups that support executive function
- Reflections on the emotional side of feeding ourselves
- Tools, tips, and tricks that don’t assume one‑size‑fits‑all
This isn’t about hacks. It’s about honoring the pace your body and brain need—and still finding joy, flavor, and nourishment along the way.
If that resonates with you, you’re in the right place.
Here’s to cooking slow, soft, and rooted—together.
— Kim
Love!!
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