no fast food fridays

Last week a lone tweet went out, and it filled me with excitement. Girl-school giddiness in fact. Rob Smart, an amazing Pro Food advocate wondered aloud if people would embrace a No Fast Food Friday pledge the same way millions have thrown support, one meal at a time, behind the Meatless Monday movement. The idea being small changes by many people can have a big impact on the planet and how our food is produced.

steel cut oats—two ways

Oatmeal seems simple enough, but it’s a divisive breakfast in our house. I love the nutty, toothsome texture of steel cut oats, as does my youngest daughter. The Mr. and my 7-year-old prefer old fashioned oats. Luckily, steel cut oats are forgiving, provided you don’t overcook them, so I can make a pot on Mondays and heat portions as the week goes on.

homemade vanilla bean yogurt

Homemade yogurt is a pretty hot trend right now—and for good reason. I’d never met a plain yogurt I liked until making my own a few months ago. The tangy, creaminess is a rewarding treat after a patient waiting period.

caramelized onion dip

Parenthood is a perennial reminder of how fast time flies. Blogging and recipe developing are a very close second. While perusing my own archives, I came across this recipe I created for Cuisinart almost a year to the day.

easy homemade butter

Homemade butter is a real treat, and while not very cost-effective for high-volume baking considering the cost of cream these days, it’s something I always make for a special occasion, which can be as simple as good friends coming over for dinner.

homemade muesli

I must confess, until two weeks ago, I really never knew the difference between muesli and oatmeal. Crazy, yes, but I’m also new to the oatmeal game. When I was a little girl, I’d beg my nana for oatmeal each morning because my older sister loved it. Then I’d find myself staring at a bowl of mush, and suddenly realized I preferred food that required teeth. Something with texture that I could actually enjoy.

how to make almond milk

Years ago—who am I kidding, it was more than a decade, I had my first sip of freshmade almond milk. It was while I was touring the Natural Gourmet Cookery school, now known as the Natural Gourmet Institute. While tuition costs superceded my dreams of attending, that almond milk has haunted me to this day.

homemade oat flour

This is so easy to make at home, it almost sounds silly to call it a recipe. Let’s call it a tip, okay? There are no exact measurements. Basically, you make as much as you need. One cup, or 3.5 ounces of old-fashioned oats yield 3.5 ounces of oat flour. The process is simple, requiring nothing more than a food processor.