With this recipe, I wanted to put a spin on Taste of Home’s classic candied orange recipe by removing all refined sugar from the equation. Maple syrup is the perfect sub for cane sugar and it adds an amazing depth of flavor. The dark chocolate dip and flaky sea salt add the perfect finishing touch to these beauts.
Read MoreEco-labeling can get confusing. In this post, I’ll tell you the pros and cons of environmentally friendly labels.
Read MoreGrocery stores are hard. They're filled with big-name brands, suspiciously marketed chicken and shady, out-of-season produce. But don't worry: co-ops are here to save the day. In this post, I'll tell you all about the hippie-dippiest (read: coolest) alternative to shopping at chain grocery stores.
Read MoreIf you live in a chilly climate, it's easy to assume you can only get local produce during warmer months, BUT a lot of hearty fall vegetables can actually last all winter long in local storage.
Read MoreGot food scraps? Me too. In this post, I'll tell you where to put em!
Read MoreIn the U.S. we're kind of banana crazy. We turn them into smoothies and desserts, slather them with PB, put 'em on sammies, transform them into bread and so much more. In this post, I'll explain the major sustainability issues associated with bananas.
Read MoreNothing is better than waking up to a ready-to-bake breakfast that is oh so luxurious. This lemon french toast bake, inspired by Molly Baz (hey name twin) of Bon Appetit's French Toast Casserole, fits that bill perfectly.
Read MoreWhether you’ve set a sustainable food resolution or are just looking to make your life a little greener, there are loads of ways to be more sustainable in the kitchen. In this post, I’ll walk you through some unsustainable food and kitchen habits to break in 2019 and beyond.
Read MoreImagine you’re enjoying New Years Eve mingling, talking with friends and reaching for another bite of that tasty shrimp when the thought hits you: are shrimp even sustainable? You then spend the rest of the night in seclusion Googling shrimp facts, reading confusing scientific journals and digging through the trash trying to find the shrimp’s packaging.
Read MoreThe perfect granola is elusive.
It needs to be clumpy, crunchy, not too sweet and definitely not brimming with dried fruit (sorry, not sorry). Also, it should almost certainly not include chia seeds. Hot take, I know. The chia flavor just doesn’t get along with yogurt, my favorite partner to granola.
Read MoreCookies take over the world during the holidays. They’re in your Instagram feed, on your countertop, at your door, in your stocking, in your mouth and everywhere in between. In this post, I’ll tell you how to make your cookie baking, giving and storing more sustainable.
Read MoreHomemade eggnog is super easy if you have an electric mixer. And if you don't have an electric mixer, it's a realllly good arm workout. I tried going mixer-less my first time making eggnog, not knowing how hard it would be. It took me and a friend about 20 minutes of hard beating to get the right texture. We were dying, but the mems and the flavor were worth it.
Read MoreA lot of people praise shopping locally as the gold standard of sustainability. In this post, I'll give you my perspective on the pros and cons of a locavore diet.
Read MoreThis cookbook is so great because all its recipes are focused on putting food scraps to use in creative and delicious ways. The author, Joel Gamoran, is known for his A&E show Scraps, but even if your friend has never heard of him or the show they can still enjoy his super inventive cookbook.
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