This oatmeal, in particular, is the one I make time and time again. The recipe starts with a basic stovetop or microwave oatmeal. Then, you add some nuts and seeds to make it nutritious, maple syrup to boost the flavor, and milk to give it the perfect creamy texture. This oatmeal is great for a quick breakfast or even an easy and cozy lunch or dinner!
Read MoreFinding ethical and environmentally friendly coffee can seem impossible, but I'm here to help. In this post, I explain my favorite sustainability certification for coffee: Smithsonian's Bird Friendly coffee label.
Read MoreLast year on the blog, I featured Jerrelle Guy's kombucha muffin recipe (from her cookbook Black Girl Baking). It is one of my favorite recipes from her book, and you all seem to love it just as much as I do. In this recipe, I've transformed those muffins into pancakes! I referenced Jerrelle's recipe and my Blueberry Buckwheat Pancake recipe to get the best of both worlds.
Read MoreI prefer ginger tea made with just water and ginger, but I know many people prefer sweeter, more flavorful or creamier teas. So in this recipe, I'm giving you three delicious ways to take your ginger root tea.
Read MoreWay back in 2018, I wrote my Cooking Oils Sustainability Profile. This article is still one of my most popular, but it could use some updating. Some oils have jumped in popularity, and researchers have published new research about old favorites. In this article, I walk you through the sustainability issues associated with eight different cooking oils.
Read MoreIn this recipe, I've created a much creamier, parm and leek version of the classic twice-baked potato. To create a super creamy texture, I mashed the potatoes with a parmesan sauce. And to add some contrast, I added a crispy bread crumb topping.
Read MoreAs a food stylist and a hungry person, I have considerable experience buying cutlery. Whether you're looking for food photography props or a flatware set that will last for generations, I have all the tips you need for finding second-hand silverware.
Read MoreA lot of people swear by adding cheddar cheese to apple pie, apple crisp and other apple desserts. To this day, I've never added cheese to my apple desserts. But with this sandwich, I'm inching closer to that *interesting* combo.
Read MoreIt's no secret that large-scale governmental change is the most efficient path to sustainability. With the 2020 election coming up fast in the United States, we have the chance to make serious changes. In this post, I outline how sustainability pops up in every part of your 2020 ballot.
Read MoreThese muffin top cookies are not a replica of Panera's Pumpkin Muffies, but they are delicious in their own right and a nostalgic nod to the concept. Not quite a cookie, not quite a muffin, but very tasty indeed.
Read MoreIf I had a dollar for every time my mother asked me the difference between butternut squash and acorn squash, I'd be a rich woman. In this post, I give you the DL on every squash you'll find at the market this fall!
Read MoreEvery company wants to be sustainable, so marketers go to great lengths to convince consumers that their products are green. This misleading advertising tactic is called "greenwashing." Unfortunately, greenwashing makes it challenging for consumers to tell which products are actually sustainable. In this post, I outline five questions you should ask yourself to determine if a product is greenwashed or sustainable!
Read MoreThis recipe is my ode to Butter Braid, featuring much more filling and a more satisfying, breadier dough than the original. The bread’s dough is adapted from my Cinnamon Sugar Tea Ring recipe. It's a simple, soft and versatile dough that lets the cinnamon-apple filling shine. This apple bread tastes great straight out of the oven, eaten cold out of the fridge, or reheated the next day.
Read MoreMigrant farmworkers work long days in hazardous conditions to help keep food on our tables. In this post, I’ll explain what migrant farmworkers do, who they are and how climate change is harming them.
Read MoreTo showcase rhubarb's long season, I combined my beloved rhuby with ginger, a very autumnal flavor. The result is a punchy, warming and lightly sweet jam that pairs perfectly with cornbread, sourdough, scones, whole grain loaves and more.
Read MoreThis recipe couldn't be easier. All you have to do is cut the squash, coat the slices in oil and maple syrup, roast them, and toss them in cinnamon-sugar. The result is an indulgent, churro-like dessert that's perfect for early fall.
Read MoreWhether you're back in school or on-the-go from meeting to meeting, we all need to pack a lunch at some point. In this post, I outline my top 5 tips for packing a sustainable lunch.
Read MoreSweet corn is my favorite vegetable and crispy is my favorite texture. In this recipe, I combine my loves for corn and crisp, tieing them together with some greens and fresh tomato salsa. It's easy, delicious summer on a platter!
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