Cucumber- cut for school, divided between 2 kids Broccoli and cauliflower- dry pan to use over pasta later in the week Dinner- salad (one of many lettuces +1/2 of kale +1/2…
Asparagus is a very versatile veggie. You can grill it, put it into soups (cold or warm), use in frittata/omlets or eat it raw. The super fresh and crunchy bunches…
Seasonings that we buy at the store can contain MSG and other known and unknown additives, along with tons of salt. A quick way to prepare your own with…
Boil any grains/oats you have (steel cut oats; quinoa, farro shown above) Add milk, sorghum molasses (think of it as honey/syrup), raisins, fresh fruit, sunflower / pepita/ chia seeds, nuts,…
Sweet sorghum is any of the many varieties of the sorghum plant (grass) which has a high sugar content and came originally from Africa. The method of production of…
Boil the pasta; when almost done add any type of frozen veggies you have handy (corn ,green beans, peas in my case) When all is cooked, drain, add favorite sauce/cheese/spices…
Kale and Sprouts salad Kale,1 lemon,bag of sprouts,raisins,sunflower and pepita seeds,green onions; oil;salt Shred the kale,marinade in oil/lemon zest and salt for 15 min; add remaining ingredients;toss and serve Cornmeal mush…
I personally treat all squash/pumpkin the same. I boil it/bake it ,core it and then freeze or use within a week (refrigerated) in hot cereal /soups/muffins. It keeps frozen for…
We all know that fresh is best. Because of busy life, I have, however, developed the philosophy that made from scratch at home from freshly frozen ingredients in better than…
Cabbage is one of those “calorie negative foods”(meaning you waste more energy to eat it then you get from it) that is very versatile It can be slow cooked with…