I love love love opening my refrigerator, and having healthy options ready for snacks and quick meals.
This week a girlfriend got me motivated to make some plans for a shared prep prior to the kids and I leaving for New York. Less than 24 hours after returning home from the east coast, our fridge had the above goodness, plus more! Generally we make a plan for what we will prep, and then divide the list between two to three households. There are usually a few last minute changes, like this week I over roasted the cauliflower, so it became a delicious Thai Curry Cauliflower Soup.
Bone broth is like the SUPERHERO of winter foods. “What makes bone broth so special?” you ask. “Isn’t stock, broth, bone broth all the same?” NO! Let me tell you why… A TRUE bone broth can be simmered up to 48 hours. During this time the bones and marrow are cooked down, releasing collagens (gelatin rich in amino acids), minerals (calcium and phosphorus), electrolytes (magnesium, sodium and potassium), and proteins.
Top reasons our household is addicted: Continue reading
Summer is only complete when I’ve had sufficient quantities of corn on the cob, watermelon, berry crumble, and peaches. (This is only my edible list…and really, it has a few more items than listed, like endless amounts of blackberries freshly picked and directly consumed.) Last summer went by and I realized I had missed farm-stand peaches. Sure I could still purchase peaches at the local co-op, but the peaches you buy direct from the farmer at the side of the road, those are true summer peaches. They include more than just peachy-flavor, they include experience and connection. Continue reading
I’ve never felt such a motherly frustration as I have the past two weeks. Our daughter has had a mysterious sickness and has had no appetite. My normal amazing eater wanting nothing but grapes and berries….and I wanting nothing more than for her to eat. Anything.
I’ll spare you of my motherly woos, and tell you of a saving grace…Get Well Popsicles!! A blend of plain Greek yogurt, berries, coconut water, chia seeds, garden kale, and veggie powder.
Anyone who knows me, knows my love for cooking. I have so many memories from childhood of cooking with my grandparents and friends. I actually started taking cooking classes when I was in first grade. A women down the street from us would charge all the neighborhood kids 50 cents each to learn a special recipe. We would all gather together, a children’s parade, and walk to her house together. No adult supervision, just a mob of kids each with two quarters in her (and his) pocket to learn such things as cupcakes in ice cream cones and quesadillas. They were simple, fun recipes, but enough to ignite an interest that would last into my adulthood. Continue reading