Well, the weather here is officially the worst. I haven’t been outside in three days now… but on the plus side, my stir-craziness has me baking up a storm. Yesterday it was banana muffins and potato-crusted quiche. Today I’ve made another quiche and these pumpkin oatmeal bars–so I thought I’d take the opportunity to share the recipe with you!… Read More »
One Bowl Applesauce Spice Bars (Gluten & Dairy Free)
We’ve had a bit of a thing for these applesauce spice bars in our household going back several years. I actually made them for the first time it as a junior in college, as I sandwiched recipe-creating sessions between organic chemistry homework and my work-study jobs. (Goodness, I am so glad to be done with college!)… Read More »
Super Simple Sautéed Kale
Last year, if you’d approached me with a plate of kale–or a smoothie or quiche or pretty much any food containing kale–I would have smiled politely and said firmly, “Thanks, but no thanks.” I hated that stuff. I’m generally not picky when it comes to vegetables (except for beets and cauliflower, and the veggies I can’t eat due to IBS) but kale is something I genuinely couldn’t stand.… Read More »
10 Easy & Delicious Meat-Free Weeknight Dinner Recipes
Hello and happy Friday! I’m excited for this Labor Day weekend–E has Monday off of work and we have a whole lot of nothing planned. Eep. Anyways, while I’m working on my first environmental research-y post for next week, I thought I’d pop in to share some recipes we’ve been loving lately!
I plan to write extensively on the topic of eating meat and its environmental impact in the future, but it’s common knowledge by now that the meat industry has a huge carbon footprint and is extremely water- and land-intensive. The way that most animals are currently raised, and the quantities in which meat is currently consumed, are not sustainable for our planet.… Read More »
10 Food Staples that are Easy & Cheap to Make from Scratch
I’m passionate about food! I love to garden, cook, bake, and read everything I can get my hands on about the food industry. I also love to be as close to my food as possible. I love to see it go from its component parts–that I grow or produce, if possible–all the way to its final jarred or plated version. There is something incredibly empowering about knowing exactly how what you’re putting in your mouth was grown, harvested, and made edible.
But even if you’re not especially passionate about gardening or cooking, another great reason to make more staples from scratch is money. Simply making yogurt from scratch, we save $5 to $10 per week. We’re definitely not through with our transition from prepared foods to foods made from scratch, but today I thought I’d share the changes we have made, including recipes and how-to’s! … Read More »
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