A how-to on freezing plant-based meals. I cover what ingredients do and don’t freeze well, what kinds of containers work best, and then I provide links to recipes that freeze well. For those seeking a quick primer on plant-based or vegan meal-prep, this post is for you.
Read MoreThis comprehensive guide covers most vegetables and works with most ovens. The tahini-based no-oil coating saves several hundred calories over oil and tastes great. With this approach of high heat and convection, excellent caramelization is achieved as well. While almost all recipes for roasted vegetables are plant-based, this whole-food approach combines ultimate health and flavor.
Read MoreThis is a question asked by some cooks new to plant-based recipes. Is having a blender enough? I offer my view and evidence in this blog (2-minute read).
Read MoreUsing a steam approach in the Instant Pot means less nutrient loss than boiling vegetables in water on the stove. It’s also very easy, and you don’t have to watch the stove for under- or over-heating. Using my method, you can prep and steam enough vegetables for at least 3-4 days.
Read MoreIn this post I apply the “Atomic Habits” approach for choosing an appropriate plant-based eating habit to focus on. I discuss the most crucial characteristics of good atomic habits and provide a list of ideas for consideration for those trying to eat healthier, one habit at a time.
Read MoreReframing “how I eat” as a network of small habits can be an important step to overhauling your diet. If we use our energy to make small new habits stick instead of trying to tackle a major goal or aspiration all at once, we have a better chance of ultimate success.
Read MoreGive delicious, healthy plant-based food gifts for the holiday to prevent that wave of guilt when friends or relatives open the box. Giving homemade plant-based foods not only makes the gift exchange more personal and intimate, but it’s also better for everyone’s health, your pocketbook, and the environment. Check out ideas for nuts, cookies, fruitcake, granola, and more in this blog, with wrapping and container ideas.
Read MoreDo as much ahead of the day as you can. Take the pressure off so you can enjoy Thanksgiving and relax as much was possible. I cover what you can freeze, what you can prep a day or two early, and what non-food preparation you can do to spread the work out for your magnificent feast.
Read MoreA basic explanation and guide (with video) to sautéing vegetables with water (or broth) instead of oil.
Read MoreA brief summary of the drawbacks of eating and cooking with oil, including olive oil and coconut oil.
Read MoreWhat’s the real deal on refrigerating bananas? Does chilling them mean permanent damage? We put it to the test.
Read MoreHere’s a one-page chart of how chocolate goes from large green pods on a tree to brown cocoa powder or glossy chocolate bars.
Read MoreNo meal prep strategy is complete without packets of cooked-then-frozen pasta. This technique works well for all kinds of pasta, including whole grain and legume-based.
Read MoreOnce and for all, which is which? Well, a strange thing happened in grocery stores over the past 50 years…
Read MoreIt’s an inevitable question when someone finds out you’re not eating animal products. They ask, “Where do you get your protein?” Is there a danger of not getting enough protein when you eat plant-based?
Read MoreSoybeans have gotten a bad rap since the 1980s and 90s. Hundreds of studies later, the news is good. Soybeans and soy-based products provide safe nutrients and can be an excellent part of a healthy vegan diet.
Read MoreHere’s a post to help you plan ahead for healthy plant-based breakfasts. Most of these ideas are quick and easy. Others might require some meal prep but will last several days. It’s so important to have a good breakfast so you can feel full and satisfied all morning.
Read MoreCan avocados really be frozen and come out like they are fresh off the tree? I tried it myself, and here are the results.
Read MoreKala namak is a type of salt that has a high sulfur content. This means it’s perfect for plant-based dishes that benefit from an “eggy” taste and smell.
Read MoreI provide here a summary of the book “How Not to Diet,” with an option to save and print out as a .pdf. I don’t consider this summary a substitute for reading the book, but it explains the important themes and points.
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