Breakfast/ Snacks/ Travel

Oatmeal Breakfast Cookies

Yep, cookies for breakfast. Don’t worry, I haven’t given up on life. These cookies are healthy, hearty, vegan and gluten-free. They essentially have two ingredients – ripe bananas and oats. When these two things come together and bake, they firm up to create a simple breakfast treat. The add-ins (raisins, cinnamon, seeds, nuts, etc.) give these little cookies their character.

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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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Dinner/ Lunch

Slow-Cooker Marinara Recipe

I am a lover of red sauce from way back. I wasn’t a macaroni and cheese kid – it was p’skhetti and sauce all the way. My college years were filled with jarred marinara and white pasta, and it sadly carried over to my adult years.

This love did not disappear when I started to eat healthier. Most of the time, there’s nothing I want more than a big bowl of red sauce and noodles. And I can still have it with this recipe. It’s low in sugar and sodium, with all the big, bold flavors of long-simmered marinara. Just throw in the ingredients, give a quick stir, and four hours later, you’ve got bubbly heaven. Paired with some quinoa pasta or zoodles, it’s the perfect comfort food for this girl.

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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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Dinner/ Lunch/ Travel

Stem to Peel Homemade Stock

Making homemade stock from cooking leftovers is one of my favorite bits of kitchen alchemy. On my cooking day, I just set up a container to throw my veggie scraps into. Then I freeze the container. Every few weeks, the still-frozen veggie scraps go into the slow cooker with some water. Four hours later, delicious, tawny stock comes out.

It’s economical and cuts down on food waste. But most importantly, your stock will taste way better than any packaged stock ever could.

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Method

Top 5 Make Ahead Modern Tools

It’s so hard to say what tools are essential in a kitchen, I think it’s a personal choice. That egg ring may seem superfluous to me, but hey, someone else may LOVE it.

With this in mind, I’ve tried to narrow down what’s truly essential in the Make Ahead Modern kitchen. These are the tools necessary to make and store food that keeps all week and comes together in a snap.

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