We all wonder what’s considered a healthy cooking oil. Reading labels in the store aisles will leave anyone in a confused daze. Considering the smoke points of certain oils we can determine which ones will be better at high temperatures, and which ones are best left unheated. No one wants free radicals floating around! TheClick to Continue »
Archives for February 2013
Sweet and Sticky Chicken with Vegetables
Earlier this year a family in our church welcomed their second child. When the coordinator sent out the email last week for the women of the church to sign up for dinners, there was a note included that threw me for a loop: their 18 month-old daughter was gluten-free. Now, I’m not completely oblivious toClick to Continue »
Meal Planning Feb 24 – Mar 9: Coordinating Healthy Meals with Sales
This post is sponsored by Plan to Eat. As each Meal Planning Monday approaches, my goal is for the menus to incorporate more than just what’s for dinner. I want them to be helpful, something you look forward to reading because they’re an insight into how another real-food kitchen operates on a daily basis andClick to Continue »
{Counting Crumbs} Produce in Bulk and Revisiting Flour
My grocery budget is $330 each month, including food, household items and toiletries. Each week I crunch the numbers to see where I stand. Today marks the end of the month. You can read the halfway point here.I am shocked that we didn’t have any “I have a craving for this” type of trips thisClick to Continue »
Crumbs News: More Fat and More HFCS, plus Giveaway Winners!
Based on all the comments, the Truth About Fat series is definitely making us rethink saturated fats and their affects on the body. It’s also making us alter what we’ve been led to believe on the “healthiness” of monounsaturated and polyunsaturated fats. GOOD! We need to challenge what we’ve been told! We should be outClick to Continue »
How to Choose Good Fats for Cooking
Earlier this week I made chocolate cake with 1/2 cup coconut oil (instead of vegetable oil like the recipe called for) AND a full stick of organic butter. I accidentally left out half the sugar, subbed white whole wheat flour for some of the all-purpose and even used some homemade yogurt instead of buttermilk. YouClick to Continue »
Vegetable Fried Rice: Yummy Recipe
Learning the science behind food and how it benefits our bodies does us no good unless we actually DO some of the good things that we’ve discussed, right? Tuesdays are “recipe days” on Crumbs, where I share a recipe that’s been tried and true in my own kitchen. Some recipes are the (delicious) result ofClick to Continue »
Truth About Fats: What are Monounsaturated Fats?
For many of us, a good portion of our days revolve around food. We meal plan for three meals a day. Moms with tiny people clinging to their ankles often find themselves IN the kitchen more than OUT, feeding those bottomless (and growing) tummies that are never quite full. Those working outside the home mustClick to Continue »