For those of you coming to Plan to Eat from other recipe software, we have a new feature that will make your transition to Plan

I know that blog title builds up your expectations quite a bit. It should. Because this really is the most amazing Paleo gingerbread ever. I

Summer has finally arrived in Northern Colorado. We spent most of the month of May with cloudy skies, rain, and flooding. June has brought with

  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

  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

  Besides soup and plain meats and vegetables, what exactly does one eat on a restricted diet? I’ve been exploring this with our son as

Black beans are one of the worlds healthiest foods.  We keep a large stock of them in our pantry, and soak a big batch of

Aunt Jessie did not spend a lot of time in the kitchen. Her answer to every culinary question was a pot roast and a coconut

   It’s the end of February, we’re just about to start our seedlings. Other than ferment jars, roots, and some pretty tough cilantro that keeps

Valentine’s Day is the first holiday that happens after New Years–At least the first one that is primarily celebrated with food- fancy dinners, chocolates, candies,

I love the idea of a Mexican haystack. Essentially it is all of your favorite Mexican meal fixings – meat, beans, veggies, rice, toppings –

A couple of weeks ago I mentioned vegetable fermentation as one of the five practices of traditional food preparation. For me, vegetable fermentation has been

Sweet & spicy, tangy and flavorful.  I enjoy simple baked chicken – with a sauce that doesn’t require too many ingredients – but packs in

My six-year-old’s favorite meal is chili. It doesn’t matter how I make it – different every time – or what I put into it –

I’ve been on an oat flour kick recently and I thought the nutty, dense flour would lend itself well to a shortbread recipe. Shortbread is,

  A smooth breakfast ritual has eluded me for the longest time. It was always a tough transition from sleeping to eating to beyond with

We love cabbage. This year, we planted over 30 heads in the garden – hoping to harvest them throughout summer and store some for winter

We really like chia seeds in our house. They’re versatile and full of good things and pretty tasty to boot. Actually, chia seeds don’t taste

We have truly embraced the taste of fall. More than any other season, everyone gets on board with warm spices, root veggies, soups, stews, and

Pumpkins and Fall…a magical combination. After the warm days of summer yielded these giant french baking pumpkins (Rouge Vif D’etampes) – the start of the

Am I the only one who cannot seem to pull it together for breakfast? Sometimes I think I am when I hear about the exciting

I know it’s time to change things up at breakfast when pancakes and eggs are sniffed at. I’m not sure why but breakfast is often

When my oldest son, now eight, was a baby I distinctly remember trying to get him to eat my pureed cauliflower from a little colorful

With summer vegetable season in full swing, my garden is pumping out the produce. Something I’d planned for all winter and spring – this season

This past week I strolled through our gardens, surprised at those vegetables still giving despite our recent triple digit temperatures. I snapped off okra pods,

Getting ice cream is one of the great joys of summer, and as we wind down the season it seems a great time to fit

Sometimes less is more, even when it comes to tasty food. I am generally a lover of bold flavors, especially this time of year. Spicy

I was shelling our black-eyed peas while sipping on a quart jar of tea the other day and the irony of that whole scene was

There are only so many ways to eat ground beef before you get bored, right? There’s hamburgers, spaghetti, tacos, stir-fry, soup, and stew. And then

We planted two large rows of beets this year.   I am excited to be picking them already… roasting beets, sauteeing them, boiling, pickling… and

I’ve been thinking a lot lately about the different “diet” types, how our family has dabbled in a bit of them all, and where we

When we have grocery stores lined with everything imaginable and the ability to buy many of these things, it’s hard to imagine a culture who

  It’s just about the hottest part of the year for all of us, isn’t it? And I don’t know about you, but I am

I headed out to the garden before the hot summer sun could fully take its toll. I found our Swiss chard standing high, begging to

A few weeks ago we posted a question on Facebook asking where you get your recipe inspiration. It was fun digging through the blogs that

A few weeks ago we posted a question on Facebook asking where you get your recipe inspiration. It was fun digging through the blogs that

Last week we posted a question on Facebook asking where you get your recipe inspiration. It was fun digging through the blogs that are new

Have you heard of one-pot pasta? If you eat pasta, then it could be a game-changer for you. You throw your pasta, ingredients or sauce,

I alluded to our love of lentils in last week’s introduction to Feeding the Growing Family. We’re also big fans of the big salad. Packed

“What are your favorite food blogs? Where do you get your best recipes?” We asked those questions on Facebook and the response was fantastic. We

It’s been COLD this week. Yesterday was a high of 4 degrees. Without my garden bounty to inspire me I turn to the winter storage vegetables

Our discovery of the benefits of fermented food began with our daughter contracting a serious case of MRSA (You can read the whole story HERE).

It’s amazing how easily we can view ‘unknown’ vegetables as strange and therefore undesirable. I believe that exploration and fearless courage are keys to eating healthfully

Spaghetti & meatballs, burgers with all the fixins, Mama’s meatloaf with bacon… my family really loves these meals. But sometimes I don’t have time –

We spent all day yesterday looking for some ‘lost’ library books. Fines were accumulating, so we literally cleaned every room. Still, no books. Turns out

We love discovering staple foods from other cultures. The humble chickpea (garbanzo bean) can be quickly transformed into the smooth, luscious dip that is a mainstay

Reading the book ‘Animal, Vegetable, Miracle‘ gave me a deeper appreciation for seasonal food. Barbara Kingsolver’s book shares recipes from each season, and beautifully describes

Have you gotten to the end of your nerves pushing through holiday crowds just to get bananas? Is your patience dry from enduring the endless

I love to grow swiss chard.  My favorite variety is called ‘bright lights’ or ‘tri-color chard’. As you can see – it is visually stunning

I might be slightly obsessed with oatmeal. Okay, so maybe “slightly” isn’t the right word. TOTALLY obsessed with oatmeal is more like it. I have

I always cook too much rice.   On purpose. Here’s why… Cooked rice (brown or white) is wonderful leftover in a quick cold or room-temperature

I keep frozen berries in the freezer (duh) all the time. Why? Well, because one never knows when a berry craving might attack. It could

One thing I love about fall is the return of comfort foods. A recipe my Mom used to make that was particularly comforting was what

We are lucky to have a great local store in town which sources wonderful, grass-fed meats from local farms. The awareness seems to be growing

I just can’t help but love pasta. It’s in my blood. Being that my hubby needs to avoid carbs – this has been a bit

We eat a LOT of oatmeal around here…mainly because we like it and it’s a good, whole-grain source for fuel in the morning. And it’s

By this time of the summer (or is it fall?), all of your hard work of weeding, watering, and tending that vegetable garden is hopefully

The Sweet Pea had a birthday recently. 10 years old! Double digits! It called for a special celebration.  She requested an ice cream cake.  “What

I know, I know. Every cookbook on your shelf has a banana bread recipe in it. You’ve tried them all, they’re all pretty much the

Summer is nearing it’s end and the gardens are bursting with veg. I am like many of you other gardeners out there — checking out

As I’ve worked my way through the top 100(ish) recipes that have been imported by Plan to Eat users, I’ve noticed that many of the

My husband judges most Mexican restaurants by the quality of their Pork Carnitas. In my household, it’s a meal that we eat somewhat regularly.  

I have this thing for parfaits. I don’t think I had a thing for parfaits before I saw the movie Shrek – but after that,

Our garden is bursting right now with goodness. It’s days like this that my February self longs for… yet even in the midst of this

With a four-star review at Food.com, over 190 of Plan to Eat users have added this recipe to their recipe books. At #28 in the

I often feed my kiddos leftovers for lunch… but when I plan ahead, we actually have a great sandwich! Sandwiches seem to be the typical

My friends, I think it’s time for a new food movement. Perhaps you’ve heard something of the snout-to-tail cooking philosophy, a food trend that seeks

At 40.7 degrees longitude, and 5.200 feet, it is nearing garlic harvest. Leaf tips are browning, the plants’ scapes are coiled, and the heart-shaped pod

Okay, so the actual name of this recipe was “Fruit, Nut, or Berry (or Whatever You Want Them to be) Whole-Wheat Muffins”. But that seemed

If there is a single way to make any questionable vegetable tasty, I’d say roast it or grill it. Some good fat, salt, and a

Really? Broccoli? In the Plan to Eat top 100(ish)? Hey, I don’t pick them. I just cook them.  At #99 with 130 imports, I bring you:

Lettuce can start to be in short supply during the heat of the summer. We’re already to that point, except for the places that we

Dark leafy greens are the best nature has to offer. According to this source:  “…green leafy vegetables are among the most nutrient dense foods available