What does “feel-good food” mean? It depends on who you ask. That’s why, each month, our Feel-Good Food Plan—with nourishing recipes and a few wild cards—is hosted by someone new. For November commerce writer Alaina Chou writes about easy-cleanup dinners, weightlifting, and more.
A few years ago I discovered a love for exercise. With the help of some excellent fitness coaches, I’ve actually started looking forward to my early-morning treks to the gym—or more accurately, to the endorphin-fueled glee that comes after each sweat sesh.
I like to keep my workouts varied. A combo strength and running class on some days, low-impact barre or pilates on others. But the biggest revelation of this exercise era has been my newfound affinity for weightlifting. As someone who had never picked up a barbell until recently (and was, frankly, afraid to do so), I never would have guessed how much joy I could derive from setting a new PR. I’m hooked. I love feeling strong, and I love having goals to work toward.
But I soon realized, in order to reach my goals, I’d need to start prioritizing protein in my meals. Any registered dietitian or nutritionist will tell you that protein is a key player in muscle repair, recovery, and growth—but increasing protein intake is easier said than done. While I’m no stranger to a post-workout protein shake, thinking up balanced, nutrient-dense weeknight dinners can be tough—especially if you, like me, often have 30 minutes or less to get a meal on the table.
This month’s Feel-Good Food Plan is all about filling, protein-rich recipes that fit into a busy schedule. Let’s get into it.
November’s Feel-Good Recipes
These recipes have been in my rotation for quite some time because they check all of my boxes when it comes to weeknight dinners. They’re fast, easy (both in terms of cooking and cleanup), and protein-forward, while still delivering big flavor. And they’ll keep you full and satisfied as the weather gets colder, whether you’re working out at the gym or stretching out on the couch.
Green-as-can-be cod
Poaching fish in a flavorful, vibrant sauce is one of my favorite nourishing and warming meals. This dish comes together in one pot (plus a blender), meaning I can spend less time cleaning up after dinner and more time unwinding with some mind-numbing reality TV (anyone else been on the Dancing with the Stars wave?). The key to complex flavors with minimal ingredients is the green curry paste, so make sure to grab a good one—I like the Maesri brand. You’ll blend it with coconut milk and a full clamshell of spinach.
Hearty chicken chili
On cold nights, sometimes all I crave for dinner is a big bowl of chili, mounded high with frills of cilantro and eaten with rice or tortilla chips. This chicken variation from test kitchen editor Kendra Vaculin relies on the clever trick of smashing a portion of the beans against the pot with the back of a spoon to achieve a creamy texture. Chili also freezes well, so I’ll set aside a few servings to eat throughout the week and freeze the rest in individual portions to defrost after a hectic day.
Lightning-fast shrimp tacos
I’ve been making these tacos from cookbook author Andy Baraghani for years, but each time I’m still amazed by how quickly they come together. Shrimp gets coated in a simple mixture of adobo sauce and honey, then cooked for a matter of minutes—two, to be exact. Andy has you serve the tacos with garlic mayo, shredded cabbage, cilantro, and some quick-pickled onions, but I’ll often swap around the toppings depending on what’s kicking around in my crisper drawer. Sometimes radishes join the party. Other times I’ll whisk chopped chipotle peppers into the mayo instead of the called-for garlic.
These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.
Endlessly-riffable tofu and kimchi stew
When I have no poultry, meat, or seafood and I can’t be bothered to run to the store, I can count on having a block of tofu (plus pretty much everything else I need) stashed at the back of my fridge to make some version of this kimchi stew from food director Chris Morocco. It’s such a straightforward recipe that I’ve practically memorized it—I love that it’s easy to take liberties with. I often add a spoonful of miso right before serving, or throw some cubes of kabocha squash into the mix. It’s great over rice, but if pulling out my rice cooker feels like too much, I’ll cook some rice noodles or soba directly into the broth.
More Feel-Good Finds for the Month
A fix for my achy lower back
I love a marathon cooking session. My lower back does not. I’ve been testing out these clogs from Snibbs to see if they provide the support my body needs to prevent the usual aches and pains, and I’ve been loving them thus far. I wear them around the house, but the true test came when I wore them for a full day of dinner party prep a few weekends ago. I was pleasantly surprised that my back was not in shambles by the time I sat down to eat—a feat to say the least.
My favorite non-alc bev
I go out for dinner quite a lot these days, and more often than not, said dinners out include a cheeky glass of wine. When I am at home for the night, I like to opt for a fun nonalcoholic beverage instead. Ghia’s line of aperitifs and spritzes have long been some of my favorite options on the (increasingly saturated) market. The canned “Le Spritzes” are my go-to. I keep a variety stocked so I can rotate between flavors depending on my mood.
A candle to mask kitchen smells
I live in a small apartment with a roommate, so I try to be mindful of keeping kitchen smells under control, especially when I’m cooking something like fish. I’m obsessed with this candle from Malin + Goetz. It smells like a ripe tomato patch, meaning I can hold onto the essence of summer even as we descend into the colder months. With notes of basil, green ivy, and cedarwood, it has a light and clean scent that makes our apartment smell like a sunny garden.
Next Month
For December, the Feel-Good Food Plan will be hosted by senior test kitchen editor Jesse Szewczyk, who bakes desserts for a living—and still has to eat dinner every night. We’ll see you back here then!