• Whoever said home cooking has to take hours should take a look at these recipes for 52 meals you can make in 12 minutes or less. And then that person should just go shove it. [Greatist]
If you’re staring at the clock right now waiting for it to become a respectable lunch time, and considering hitting up the vending machine to tide you over, we need to have a talk: You’re doing something wrong. And I’m guessing that something has to do with the breakfast you ate (or, well, didn’t eat) this morning.
Our pal Jessica Procini, the Philly-based comedian-turned-health coach who brought us that hilariously educational poop video a few months ago, is back with the secret to how to stay full until lunch time. Hint: It ain’t buckets full of protein or fiber. Surprised?
Calling all West Philly local-food lovers: Grab your recyclable grocery bags because Greensgrow Farms is coming to your ‘hood. The well-known Kensington-based urban farm will be bringing their wonderful produce and community workshops to the folks of West Philly come April. Hooray! (Unfortunately, they won’t be bringing Milkshake the pig; you win some, you lose some.)
Confession: I never have time to make breakfast in the morning. At least not a truly satisfying breakfast. I usually just shove some fruit down my throat and call it a day. So the only time that I really sit down to eat breakfast is when I opt for a good ol’ breakfast-for-dinner evening. And honestly, I think it tastes better then. Now, before you call me crazy, try it out for yourself.
In case you haven’t noticed, everything is better in a mason jar: Light fixtures, flowers, cocktails…EVERYTHING. Mason jar salads have been trending on my Pinterest feed for a while now and, I’ll admit, I was a bit skeptical at first. But it turns out they aren’t just a cute idea — a Mason jar salad actually makes for a very practical and healthy, on-the-go lunch option. The cylindrical shape of the jar is perfect for layering (Because, no one likes soggy greens) and the tight seal keeps your veggies nice and fresh. Plus, you can use the same jar everyday until the end of time. Or until you accidentally drop it. Talk about a sustainable to-go container, huh?
To kick-start your love affair with this easy lunch option, we scoured Pinterest and found 14 simple, healthy, and totally delicious mason jar salad recipes. Get ready to whip up the most Instagram-able healthy meals ever!
If Whole Foods isn’t already at the top of your list when it comes to dinner spots, it’s definitely about to be: Whole Foods Market on South Street just launched a monthly four-course, sit-down supper club. (First the Meatless Monday deal, and now this?! I’m totally crying tears of happy food-joy right now.)
Honeygrow, the stir-fry, salads, smoothies and honey bar quick-serve spot that first opened on 16th Street back in June of 2012 is now looking towards location number three and four. Honeygrow founder Justin Rosenberg tells us he’s heading to Cherry Hill at the Ellisburg Circle. It’s all part of a large Whole Foods renovation.
Hold your honeybar horses though, the New Jersey location won’t be ready until Autumn of this year. At least the Radnor location is coming up sooner.
Calling all vegans: Do you really want to be able to eat a McDonald’s Big Mac? Best-selling vegan author Kathy Freston has created a petition on Change.org urging McDonald’s to add a plant-based sandwich option to their menu. And she’s not the only vegan celeb who wants to be able to hit the McDonald’s drive-thru: Folks like Alicia Silverstone, Russell Simmons and Ellen Degeneres have signed the petition, along with 91,000 other people.
The petition, titled “It’s Time For A Healthy, Meatless Option (Please!)”, argues that over one third of Americans already buy meat substitutes for both health and ethical reasons. So why wouldn’t McDonald’s listen to consumers and jump on the plant-based bandwagon? Just add a veggie burger to the menu and voila: There’s a little something for everyone.
You know those weeks when you just can’t seem to get yourself organized enough to do a full-blown grocery shopping trip? So dinner becomes one of those, “Hmmm, let me see what I can make out of the canned tuna and bread crumbs in the back of my pantry” sort of meals? Yeah. We’ve all been there.
Because we don’t always have time to shop, either, we thought we’d offer you five delicious, nutritious pantry dinners to try this week. We think you probably have most, if not all, of the ingredients needed at home right now. If not, you’re in for a five-minute grocery run—tops.
Here’s what we’ve got cooking in What to Eat This Week: Pantry-Staple Dinners Edition.
The other night I received a text from Be Well editor Emily Leaman, asking how she should go about freezing a big pot of hot soup she’d just made. After some back and forth, she expressed her general freezing confusion and suggested I do a post on my most used kitchen tool—and perhaps your most overlooked one—the freezer!
During my first year as a high school cooking teacher, I received a crash course on freezing from my 70-year-old coworker. Our budget was tight, and wasting food was a cardinal sin. I’ll never forget when she threw a gallon of skim milk in the freezer because of a snow delay—and it came out perfectly useable weeks later! I was immediately hooked on freezing.
Since a thorough lesson in all-things freezer would bore you, I’ll speak from personal experience. But first, a few general tips about freezing: