This week I decided to cook recipes from the Inspiralized Cookbook  with one requirement: “I wouldn’t normally make this…” I wanted to branch out and use ingredients that I had never cooked with or typically shy away from. The ingredients that stand out for me this time are Chayote and Fish Sauce. I made two . . .


Confession: I judge books by their covers. Especially cookbooks*. Whenever I’m evaluating a new cookbook, I pull it out of the envelope, read the title, glance at the cover photos, and my mind is already made up. Yes, I like this one. No, I don’t like that one. It’s frighteningly similar (and just as irrational) . . .


Meal planning can be an overwhelming process. Now throw in trying to lose weight and feed a family of four and it can seem down right impossible. Pizza anyone? Ha! I know not the answer you wanted to hear. Don’t worry I have a solution. I have been preparing family-friendly meal plans for over 4 years. That’s . . .


I really love good food. I enjoy trying unique new restaurants, being inventive in the kitchen, and amping up old favorites. I also really love to find healthier alternatives to “normal” foods. (lettuce wraps, cauliflower rice, zucchini chips…YUM!)  Combine healthy and delicious and you have a winning meal.  That desire to find good food that . . .


Tags allow you to organize recipes into any categories and customize them to your lifestyle. Once a tag is applied to a recipe, all recipes that use that tag can be found by clicking on that particular blue tag icon on the recipe. Plan to Eat has always had tags, but now they are easier than . . .


We are really excited about a new feature that allows you to convert any recipe in your Plan to Eat account into Metric, regardless of where you imported it from. This is done simply by checking a box in Plan to Eat in one of two places: 1. When viewing a recipe you will see . . .


When one finds out that they are unable to eat a certain food, the mind automatically goes to extremes. “I guess I’ll never eat ice cream again… There goes my favorite Friday pizza night.” It really is understandable to be dizzied by the murky future when you’ve only known a certain way of eating and . . .


Like all of you, our weather here in the Rocky Mountains of late has been erratic and unpredictable. On a sunny, record-breakingly warm day in February I received a copy of Tabitha Alterman’s Whole Grain Baking Made Easy in my mailbox*. I hardly glanced at it. There was pre-season gardening to be done and walks with the . . .


  We’re still making our way through the 160 pounds of sweet potatoes I purchased last fall. We’re fairly sick of the roasted, buttered option and hash and mash are starting to sound less and less appealing. Inspired by a neighbor’s offering of curry powder and our love of the super nutrient-density found in curry, . . .


  Spring is so close and yet seems so far away, doesn’t it? We’re getting ready to direct-sow some crops and start others in our south-facing window. But we’re hankering for something beyond root vegetables and squash. Something that doesn’t have the word potato in it. Something green. This is the time of year I’m . . .