As a single person cooking for one, my goals are straightforward: eat healthy, maintain weight, take minimal time, and create little waste. Also, enjoy my food as I do love to eat! I travel frequently for work so planning is important. Each weekend I look at my calendar and determine which days I will be home for meals. Then I make a quick trip to the grocery store for fresh food items and any staples I need to replace in the pantry. I keep the menu simple with a rotation of fish, poultry, beef, pork, and soups. Seasonings are used instead of sauces; baking and roasting instead of frying; simple preparation instead of complex recipes. I always prepare enough for two meals – one to eat immediately and one for the fridge or freezer. I grew up knowing you never waste food so I keep an eye on the refrigerator contents to easily see what needs used up before it goes bad. Or, if I’m going to be gone for several days I spend five minutes transferring items to freezer containers or making a mishmash meal. A small bowl of fruit sprinkled with cinnamon or a vegetable omelet are easy solutions. Lastly, I set the table even if it is just for myself.

Donna is the Field Operations Specialist for Human Sciences Extension and Outreach. As a single woman who travels for work, organization and efficiency is key for shopping and food preparation. Donna combines a love of travel and reading as she enjoys eating in restaurants found in her travels and reads cookbooks like novels.