It’s officially back to school for kids across America and for many, that means parents and kids are back at it packing food. While there’s nothing wrong with a good old PBJ, pretzels and banana, those options get old fast and variety is crucial to a healthful diet. So, I’m sharing some of my top balanced school lunches for active kids, packed with energy and nutrients to fuel your child’s busy lifestyle. Plus, they can all be made nut and peanut free as well as gluten-free! And no shame if you pack yourself the same lunch for work, too. Continue reading
Thank you to Republic Services for sponsoring this post, and helping me provide content about supporting the earth. As always, all content and opinions are my own.
A major factor in our family’s plant-forward lifestyle is the sustainability factor. In addition to choosing more plant-based foods and locally sourced products to reduce our footprint, we make many decisions on a daily basis related to keeping our environmental impact low. Still, this busy life raising a toddler involves plenty of convenience items – and we don’t have any guilt about it, and still consider ourselves to have a sustainable kitchen. There’s no use trying to be perfect or thinking that perfection is necessary to make a difference!
Often, ingredient prep is my go-to so that I feel ready for the week ahead. Lately though, we’ve been so busy with travel and work that either we haven’t been home or I just don’t feel like spending time on Sundays prepping since there’s been a lot to catch up on. So, something that’s worked for us a few times this year is collaborative meal planning. Continue reading
I’ve always been a big snacker, but since the little man arrived into our lives, more of my snacks have been coming out of packages than I’d like. While I’m still choosing nourishing foods that keep me satiated and energized, I’ve been missing that connection to food that is built through preparation. One of the easiest snacks to make that’s also filling and nourishing is roasted and flavored nuts. I first made these candied ginger pistachios in the fall and I’m excited to have them back in our snack rotation.
As I shared recently, I’m a big ingredient prepper over the weekends. If I just prepped full meals ahead, I’d be disappointed at some point during the week that the flavors just weren’t what I was craving, and as a result wouldn’t be satisfied. Plus, I think it’s more fun to enjoy the same ingredients with different flavors most of the time. This post is to show you how some simple ingredient prep translates into meals during the week.
It’s okay if you indulged this weekend – and it’s also OK if you didn’t do any food prep for the week! Many people feel guilty, on top of feeling overwhelmed, when it comes to making food decisions during the week, but feeling guilt for not thinking ahead will never help your current situation. While I recommend prepping in whatever ways you can over the weekend, there’s a variety of reasons that sometimes it just might not be feasible. So, today I’m sharing a quick white bean chili that you can make with items you likely already have at home.
With the extreme chill covering a lot of the country right now, I thought everyone could benefit from some new soup recipes to prep this weekend and enjoy all week long! Last night both myself and Tim were craving soup, but after a long day and with a high maintenance baby, making it just wasn’t happening. We spent an embarrassing amount of money on some delicious soup from a local restaurant, and while it was delicious, it made me vow to get my soup and stew stock back up!
Often times people shy away from food prep because they assume that it means you’ll need to cook every component for every meal for the week and that it’ll eat up an entire day of your life. I’m here to tell you that’s NOT the case, and if it has been for you, then I encourage you to erase it from your memory and try again. As I’ve seen with past clients and people who’ve joined seminars or classes I’ve run, if you felt stressed, there’s a good chance you threw in the towel and said “I’m not cut out for this” and went back to no prep at all.
While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers), I only cooked with miso for the first time this past fall. And I’ve done the same thing with it each time… made a sauce for this sheet pan tempeh! So, since I wanted to share this miso ginger tempeh recipe with you regardless, this month’s Recipe Redux theme of cooking with a new ingredient was a perfect opportunity to get it on the blog.