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How to Menu Plan and Still Shop at the Farmer’s Market

Farmer’s markets pose a bit of a dilemma in the menu planning/meal prepping world. We all know fresh, regionally-sourced ingredients are the way to go. The produce is healthier, the meat is cleaner, the honey is local-er.

But when you create your menu ahead of time, it can be frustrating to plan around the changing offerings of a farmer’s market or CSA basket. You planned a beautiful main course salad around the perfect eggplants they had last week. You get there and – nada. Not an eggplant in sight.

It’s enough to make some preppers give up on the whole institution. But I’ve got a couple tips to make farmer’s marketing a pleasure again:

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Method

Tips for Doubling or Tripling a Recipe

Making large quantities of several meals on your Cooking Day just makes good sense. You’re maximizing the time spent in the kitchen, plus you can stock the freezer for future use. (Economies of Scale! Thanks, Econ. 101!)

Standard recipes are typically crafted to make 4 servings. To get the most bang for your Cooking Day buck, double or even triple a recipe to crank out the amount of food you need for the whole week.

But sometimes recipes act a bit … shall we say … funny when they’re doubled or tripled. It’s not always as easy as dumping more ingredients in the pot. Here are some hints to make doubling go smoother:

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Method

Make Ahead Salad Dressing Technique

The Make Ahead Modern Method is all about prepping elements of meals ahead of time. This gets food on the table quick. Some of the best elements to make ahead are dressings. Dressings add the flavor to your fresh stuff. They make the difference between naked lettuce and awesome salad. Plus, they don’t mind sitting in the fridge, waiting until you’re ready for them.

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Method

Why I Go Gluten-Free

When I decided to overhaul my make-ahead game and start eating healthier, I cut out gluten. I am not a celiac. I don’t claim to have an allergy, and I don’t know if I even have an intolerance.

The reason I decided to go gluten-free was simply because I can’t control myself around it. I turn into a lion on a pasta-gazelle. Give me some pizza, bread or noodles, and I’ll mindlessly eat until it’s gone. That was a problem when wheat products were the cornerstone of my diet.

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Method

How to Cut Down on Food Waste

American households throw away a lot of food. And I have a sneaking suspicion the amount we throw away goes way up when we’re trying to make a change to eat healthier. We have all these good intentions of eating that beautiful box of greens. But then work runs over or pizza cravings hit. And the box just sits there until it ain’t so pretty anymore.

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