This is a great starter recipe and a family favorite. Use it as a winning side dish, especially instead of French fries. This dish is universally well-received by ALL kinds of eaters. In fact, when I served these potatoes at a large family dinner, the potatoes created a stir of excitement amongst the guests before I could get them on the table. Everybody loved them, and even the picky eaters had second helpings.
Tag Archives | tips & tricks
What’s for dinner? That’s the million dollar question, right? You forgot to thaw out something, you’re working late and you come home starving with several other mouths to feed. Sound familiar? Don’t hit up the drive-thru or order in a pizza, let’s figure this out together! Check out my simple tricks and enjoy these four recipes to get a healthy meal on the table in 10 minutes.
Whereever I go, whenever I speak about ancient grains, inevitably someone will raise a hand and confess, with a sigh, “I’d love to eat better but I’m afraid whole grains take too much time to cook. I am too busy.” You know the feeling, don’t you?
Jory brought her daughter into the kitchen as a way to keep her cuddly baby close while she went about her day, but it morphed into a fun way to spend time with her and introduce her to real, healthy food. Here are five unprocessed recipes that they now love to cook together.
Cooking for one doesn’t have to suck, and with the plan I’m showing you today you’ll be able to have fun in the kitchen while making easy, unprocessed meals. (These tips will help when planning for more people, too!)
Get the Official Guide to October Unprocessed! It’s a free PDF download that answers many of the most common questions about the challenge. But more than that, it’s got lots of great information on how to help you get the most from the challenge, ways to avoid common “speed bumps,” advice for specific dietary restrictions, and tons of other unprocessed goodness.
I have a rule about unprocessed food: Whatever I buy gets eaten twice. The ripe figs dazzle me in my yogurt this morning, topped with toasted walnuts and honey. The rest will appear as tomorrow’s appetizer, broiled with goat cheese. My roasted chicken makes an elegant dinner, and then I shred the remains for salad the next day. It sounds rather gourmet, doesn’t it? But I haven’t planned it that way.
I don’t know about you guys, but for me, cutting back on my sugar consumption was a process. Here are my five favorite tips for curbing a wicked sweet tooth.