August 25th, 2015
It’s back to school and everyone is talking about school lunch. I get it: packing a lunchbox day after day can feel like a seriously thankless chore. For me, though, figuring out quick, healthy breakfasts for busy school day mornings is the big challenge. After an enthusiastic start, I inevitably find it hard to sustain a morning routine of anything more than smoothies and a bowl of cereal. Not very inspired, which is why, this school year, I want to help you—and myself!—by collecting quick, healthy breakfast recipes that we can rely on all year long in one place.
Look no further.
August 18th, 2015
Back to school season means back to school lunch packing. (Our favorite!) I’ve found that the best way to get good and FAST at something—anything, really—is to figure out the best approach and practice it over and over again. Packing a school lunch is no different, which is why I’ve put together these 5 easy steps to pack school lunch like a pro.
Think of these steps as best practices for packing a healthy, balanced school lunch without too much extra thought or effort on your part. Follow them, over and over, and before you know it you’ll be moving through the task at lightening speed. And, even better, you’ll get so good that you’ll be able to start riffing and coming up with your own best practices.
When that happens, come back here and tell me what they are. Don’t forget the little people.
August 11th, 2015
It seems like nearly everyone has to pack lunch for nut-free classrooms these days. Whether yours is a family contenting with nut allergies or just looking for a nutritious swap for your staple peanut butter and jelly sandwiches, sunflower seed butter is a life saver. Sunbutter, the most popular brand, comes in creamy or crunchy and is pretty tasty, too. (My kids think it tastes a whole lot like peanut butter.) The only problem is that it can be pricy. So, instead of buying it—since I also stock peanut butter for non-school days—I make small batches using this DIY Sunbutter recipe to cover school lunch.
August 4th, 2015
Hard boiled eggs are one of my favorite things to always have on hand. They make a great healthy snack with nothing more than salt and pepper (okay, and maybe a smear of mayo) and can be used to throw together a brainy breakfast like these 5 easy breakfast recipes. I don’t know how I could pack school lunch without hard boiled eggs: It’s one of my 4 pantry ingredients essential for great school lunches. Hard boiled eggs can even be used to make a super simple, lightening fast dinner like these Quick Curried Eggs (a favorite in my house). And, of course, no party appetizer is complete without deviled eggs.
July 28th, 2015
It’s hard to believe that back-to-school season is about to kick off. And, around these parts, back-to-school means school lunch. We still have a little time, but we’re going to warm up by looking back. These are my top 5 school lunch recipes and ideas. My all-stars.
There is a ton of inspiration in these videos from gluten-free to make-ahead school lunches and ideas for how to use leftovers and think beyond the sandwich. It’s a lot—but the year is also long.
July 22nd, 2015
Fresh pineapple is a favorite treat in my house. The hungry boys love that it’s so naturally sweet—eating it plain is one of their favorites—and I love that its natural sweetness makes it a great addition to everything from smoothies to juices to muffins. Often, once you add pineapple, you can cut down on the other sweeteners. And, as much a I love eating local fruit, I live in NYC where having a few, delicious all-year-around fruits is a lifesaver. (Thank you, pineapple.)
The only bummer is having to cut them. At least, it used to be—but not anymore thanks to this quick tutorial on how to cut pineapple like a pro in 5 easy steps.
July 16th, 2015
Do you guys remember a little while back when I was freaking out about a smoothie recipe app that I can’t live without? Well, The Blender Girl Smoothies is now a book. And, yes, even though it’s a new release, my copy has found a permanent spot on the kitchen counter, already dogeared and splattered.
We drink smoothies on a nearly daily basis in my house and the author of The Blender Girl Smoothies, Tess Masters of The Blender Girl blog, has become our smoothie guru. Now we have a smoothie bible with 100 deliciously unique recipes. And if you’re worried that this book is going to tell you to blend a strawberry with a banana and some orange juice, think again. The blends that Tess has come up with go wayyyy beyond that.
July 15th, 2015
We love hummus in my house. We love it SO much that I decided to make an alternative recipe with same ease and appeal, but a change in flavor to keep things interesting. Instead of adding spices or other mix-in’s to traditional hummus, I decided to swap out chick peas all together for hearts of palm. And the result—this mouthwatering Hearts of Palm Dip—is sublime.
July 7th, 2015
As you can tell from the title of this post, I believe that Yogurt Chia Pudding has many virtues. This healthy snack recipe is a favorite in my house and I think with good reason.
First of all, it’s dead easy to make. You whisk a few ingredients together (sometimes I don’t even measure) and then let the mixture sit in the fridge for a few hours. That’s it. Then there’s the fact that it’s refreshing (perfect for summer), high in protein (to fuel long, hot afternoons), and can be flavored any which way. Oh yea, and it tastes good. Real good.
June 23rd, 2015
One of the best—and absolutely easiest—ways to add a burst of flavor to your cooking is to add citrus zest from lemons, limes, or oranges. But do it wrong and things get bitter. Literally. So, if you ask me, knowing how to zest citrus properly is a critical kitchen skill. It’s easy to do, but also easy to get wrong. And when it goes wrong, zest can ruin a dish. Here’s how zest citrus like a pro in 5 easy steps.
June 3rd, 2015
Fruit season is finally picking up here in the northeast! We no longer have to live on apples alone (for a few months, at least!). Raspberries and blueberries have been amazing. Strawberries are getting better and better. Soon, we’ll be gorging on juicy stone fruit. When fruit is in season locally like this, you can feast on it without fuss, straight from the basket. And we do! But there’s also an abundance and it’s fun to cook, bake, and play with all the goodness, too.
That’s the beauty of this time of year: produce is good, there’s plenty, and you can do what you want with it. One of the things I have been loving is serving fresh fruit with citrus sugar. My kids are pretty keen on eating fruit with citrus sugar, too. In fact, it’s been the most successful way of getting them to ask for more.
May 19th, 2015
Ever had quinoa gone wrong? Bitter? Hard? Dry? No more. As part of my new video series, How-To Like A Pro, I’m going to show you how to cook quinoa like a pro in 5 easy steps.
These new videos are short by design. They give a quick overview of how to cook or prep something like a pro in just a few easy steps. But, of course, you know me: I’ll always elaborate a little bit to make sure that you get it just right. Here are a few notes on each quinoa-making step.
May 12th, 2015
So, here’s the thing: This marshmallow creme is not organic. It is not made with particularly wholesome ingredients. In fact, it isn’t even made with unrefined sugar. On the contrary, it’s made with the one of the most refined sugars available to home cooks. But it’s a tasty special treat that contains no chemicals or artificial additives. The store bought kinds can’t say that so, if you’re going to make anything from scratch, it’s this.
You buying my argument? I hope so, because this is so fun to make and even more fun to eat.