Welcome to this little corner of Loveleaf Co. where every last Thursday of the month, I post ten of my favorite finds, meals, memories, and everything in between from the past 30 days. ✌🏼
Fourth of July looked a little different this year, but I managed to tie the holiday into my summer breakfast obsession: chia pudding! Here’s my go-to chia pudding recipe.
No juicer, no problem! All you need to make nutrient-dense green juice at home are two simple kitchen tools: a blender and a nut milk bag. This hack saves money, counter space (👋🏼 NYC kitchen), and is an easy way to use up random produce in your fridge. Learn how here.
It’s Plastic Free July! Did you know that every MINUTE, the equivalent of one garbage truck full of plastic is dumped into the ocean? 😳 And single-use plastic in the kitchen (plastic wrap, food packaging, etc.) is a really big contributor.
Some good news: we have better options. Here are five easy plastic-free kitchen swaps I’ve made over the past year that have helped me use less plastic in the kitchen.
This month, I finally posted a recipe I make all.the.time. Easy, healthy, (almost) 3-ingredient homemade chocolate. Also known in my house as “emergency chocolate” because you can make this recipe with pantry staples that you probably already have … whenever the chocolate craving strikes.
Top with alllll the toppings – or keep them plain (I promise they’re good that way too) – and store in your freezer for an easy package-free treat. Get the recipe here.
I made it to the beach!
I made lentil sprouts! If you know me at all, you know I have a serious aversion to anything “difficult” in the kitchen; I’m not a big DIY’er (aside from cooking easy meals ;). For whatever reason, making sprouts at home seemed like a project, but I finally tried it and I’m here to report: it’s so simple.
All you do is add 1/4 cup dried lentils to the bottom of a quart mason jar and fill with water. Allow to soak overnight, then rinse, and drain. Cover with a sprouting lid or nut milk bag (that’s what I used) and allow to rest upside down on an angle in a bowl like this. Rinse and drain twice a day for 2-3 days until the lentils have 1/2-inch sprouts!
That’s it! Store in the fridge and add to salads, wraps, or bowls. I’ll write a post about it soon.
Two of my favorite meals of the month: these Korean-inspired brown rice bowls from Amber Waves Farm and dinner to celebrate my 34th birthday at Glasserie in our neighborhood in Brooklyn. It was our first dining experience in 4 months (!) and well worth the wait. And Josh and I were very impressed by their safety precautions (outside seating, masks on all servers, touchless menu, hand sanitizer at every table, etc.)!
The less you need, the more you have. So true, right? In life and also… kitchen tools. 😉 I was honored to be featured in The Kitchn this month, where I’m sharing a few kitchen items you don’t really need!
One of them: a knife block (👋🏼 counter-space-stealer). Because knives are kind of like clothes – you gravitate towards your favorite no matter how many you have (…just me?). Instead, I keep these four knives in a drawer:
- all-purpose chef’s knife (I use this one 99% of the time)
- serrated knife for bread
- cheese knife
- paring knife
Did you know that the average family of 4 throws out $2,275 worth of food every year? 😳 This month, my friend Shannon of Mama Eco invited me to share some tips for reducing food waste with her sustainability group! Here are a few (…in addition to the one I preach daily: plan before you buy 😉
- Create an “eat this first” section of your fridge – put leftovers and produce that needs to be used up in one clear place…and make a plan to eat them first.
- Make a sauce! (…my answer to everything ✌🏼). An easy way to elevate any clean-out-the-fridge meal. Stir-fry some vegetables, pair it with a pantry staple (brown rice, quinoa, lentils), and top with a sauce (tahini sauce and peanut sauce are my go-tos).
- Make herby oil! Blend herbs with olive oil and freeze in an ice cube tray for easily usable portions (learn how here!). They’re little weeknight meal savers you can throw into dressings, sauces, soups, and stews. 👊🏻
I’m finally biting the bullet on a project I’ve been putting off for YEARS: going through old food magazines, tearing out the recipes I actually want to try, and then recycling. It breaks my heart a little, but my collection is getting a bit out of hand for an NYC apartment. Food and Wine, Bon Appetit, and Eating Well are the three food magazines I subscribe to and love for endless inspiration.
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