This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. Tired of never having the answer to, “What’s for dinner?” Keep your kitchen stocked with these vegan pantry staples and weeknight cooking will be a breeze.So far on Back to School, we’ve covered basic kitchen tools, how to make perfectly fluffy grains, and how to sauté vegetables. To close out the series, I want to talk about one of the most important keys to healthy eating: a well-stocked whole-foods . . .
This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. This week, I’m showing you how to sauté literally any vegetable.Knowing how to saute vegetables is a basic and key skill we can all benefit from mastering, amiright? Whether you’re making stir-fry, a simple side dish, or a component of a more complicated recipe like a veggie lasagna, being able to quickly cook up any veg on the stovetop can open up a whole new world of yummy meals.Much like cooking . . .
This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. This week, I’m showing you how to make perfectly fluffy brown rice (or any grain, really) every time.We’ve all been there: you decide to make some rice and cook it the same way you always do. Then you go to scoop some onto your plate and realize it’s too mushy/undercooked/overcooked/stuck to the bottom of the pot, etc. What did I do wrong this time, you think.Listen, don’t feel bad. This problem . . .
This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. I’m kicking off the series by sharing my 13 must-have basic kitchen tools. (This post contains affiliate links.)As anyone who’s ever prepared a meal outside of their home will tell you, cooking without your favorite tools can be challenging. Dull knife? It’ll double the time you spend on vegetable prep. No non-stick skillet? You can say goodbye to cooking pancakes, eggs, or any other delicate . . .
I'm thrilled to once again partner with Lillet, one of my favorite French brands, to bring you this springtime brunch menu, featuring an Artichoke Frittata, Avocado Green Goddess Dip, and Lillet-Grapefruit Spritzer. Thank you for supporting the brands that support The New Baguette! Apart from our decade-old Friendsgiving tradition, having my girlfriends over for brunch is one of my favorite food rituals. I always prefer daytime entertaining to dinner because it’s low-key and people are generally more upbeat during the day than at night. Besides, who isn't in a good . . .
Have you noticed how the popularity of "bowls" has skyrocketed in the recent years? I'm not referring to the bowl as the round, high-sided vessel - I'm talking about the "bowl" as a type of food. We're consuming sooo many bowls these days. There's the grain bowl, the kale bowl, the burrito bowl, the poke bowl, the soba noodle bowl, the acai bowl, the chia pudding bowl, and don't even get me started on the smoothie bowl - a smoothie is a job for a glass! And despite the enormous number of meticulously plated smoothie bowls I've seen on the 'gram, I still can't fathom . . .
Happy 2018, you guys!!! Since the new year just started, I'm sure many of you are feeling inspired to eat and live healthier. If you've been following me for a while, you know I talk about "plant-based" or "vegan" a lot, but I haven't really gone into the why. Here's the story of how I got inspired to eat healthier and the benefits I personally get from a mostly plant based whole foods diet.https://www.youtube.com/watch?v=py_vSteLpM8I'd love to hear your thoughts on this topic! Tell me...What is your relationship with food? Does a plant-based diet . . .