helping you cook better, smarter, faster
I often do parts of my meal prep and cooking in the morning to get a head start for later. But when I ran out of time to finish my granola before joining the morning traffic, Lazy Granola was born. A cooking mistake became my new method of choice for making this tasty treat.
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Pumpkin spice lattes, muffins, candles and even body products. I like pumpkin and it’s accompanying spices, but what if your favorite fall flavor is apple?
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I know it’s hard to find time to cook, but what if when you DID cook, you cooked double? Leftovers are great for lunches (so much cheaper and healthier than eating out daily) and great when you’re short on time in the evenings. Let’s face it, leftovers save cooking time!
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Ever made a meal, and while it was decent it just wasn’t as tasty as you imagined? And then you had leftovers that weren’t exciting. You’d feel bad if you wasted them, but who wants to eat again something you didn’t find tasty the first time around? What if you could make blah leftovers better?
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Just as I would never throw away sauce (see why here), I don’t throw away the liquids that come off cooking meats (particularly chicken) either. Let’s take a look at two BIG reasons you should save that broth (and some money, too)!
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With grocery prices continuing to be high, being frugal has become a key strategy to affording good healthy food. There’s some confusion about the meaning of the word frugal, but the key definition for me is “not wasteful” (this is one of a set on dictionary.com here). So, let’s talk about how to take your leftover sauces from sauce to salad dressing.
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Failure is usually considered a bad thing. Most folks wouldn’t want to fail at something; they’d rather succeed. But if you can laugh at yourself, and you’ll need to do that, you can stretch your wings and even learn from failures in your kitchen.
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Long ago, I went to a dinner whose salad had a sweet tart dressing I loved. You guessed it…it was Strawberry Vinaigrette. But since my foray into Whole30, I don’t just go out and buy salad dressing as most include sugars. Recently a friend shared that she makes her own with only 3 ingredients. So now I’m making Strawberry Vinaigrette myself…and you can, too!
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Are you a meat and eggs for breakfast person? Like really flavorful, kind of exotic meats? Then making Chorizo and Eggs at home will tickle your tastebuds, tummy, and wallet, too!
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I always assumed crackers were only to be bought, not made. But when I saw these Norwegian crispbreads in a friend’s pic on InstaGram, I had to at least try ‘em. And with some GF advice from a friend, these incredible crackers you make at home turned out Whole30 compliant as well!
Continue reading “Incredible crackers you make at home: a recipe renovation”