There are tons of vitamins and minerals you'll get in plant-based foods that are not soluble if you don't eat fat.
I love Seattle. I lived out in Seattle for a while, and the food there is so phenomenal. It's so fresh and gorgeous, and just beautiful and simple. I really love that place.
Most people think to make green bean casserole around Thanksgiving and Christmas, but honestly, I make this dish more during the summer, when green beans can be found fresh at the market. I think it is the perfect meal when served with crusty bread, a bountiful salad, and a cup or two of wine.
I don't think it exists anymore where you have to be a vegetarian or meat-eater. There's this beautiful gray area that we're all living in now; it just takes some exposure to the different ways to do it.
Finding exciting ways to use leftovers is what we all struggle with. There's one simple thing that you can do to transform them: Stock your pantry.
Instead of focusing on what my body looks like, I try and focus on how my body works - how strong my body is.
When I think of summertime as a kid, I think of my Grampy's gardens full of tomatoes, buckets heaping with blackberries, and countertops lined with an assortment of Ball jars, ready to can the flavor of summer.
Some companies out there make a great burger; Beyond Beef does a great job. But making a burger at home that feels soul-satisfying and fatty and protein-based while still being plant-based was a challenge.
I'm all about creating fun, new ways to enjoy the delicious dishes left in my refrigerator.
My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'
For a food lover with a big imagination, there's nothing worse than eating the exact same meal several days in a row.
I did a brief stint with set design and stage design. And I tried playwriting, too.
I loved the minute I realized I was good at cooking. Like, I had a moment - I made a roasted chicken, and I remember watching people's faces as they ate it, and I thought at that time, 'Oh, I am good at this.'
I was going to be a writer, and that turned into journalist. And then that turned into a career in children's literature, which turned into early childhood education, which turned into psychology, which turned into premed, which turned into nursing school, which turned into communication, which turned into marketing and advertising.
Meatloaf was a pretty big part of our family, and the meatloaf sandwiches were even more.
With so many delicious varieties and flavors ranging from subtle to bold, Keebler and Carr's crackers are an unexpectedly genius way to celebrate leftovers and serve up one-of-a-kind recipes.
The tradition of canning is still very close to my heart; that's why I'm so excited to team up with the Ball Home Canning experts at Newell Brands to share how truly rewarding the process can be.
For me, meal prep is about doing the work when you have the time, which is usually on the weekend.
FoodSaver containers extend the life of my food so I can have fresh food ready all week long.
When anybody is just starting the process of cooking, I always say it takes practice, and nobody got to be a great cook on their first try.
