Joining a CSA was one of the best decisions we have ever made. Not only has it improved our health and saved us money, but it introduced us to vegetables and fruits we never knew existed!
It even helped us in the kitchen, and now we are able to cook a variety of dishes with crazy looking produce (hello Kohlrabi and Romanesco Broccoli)!
If you’re curious about CSA’s or considering joining one, I suggest you take a minute and reading this post. This information will help you make a good decision and hopefully answer any questions you may have!
Whether you’re getting seasonal produce from the farmers market, grocery store, or even CSA box, it can be overwhelming at times figuring out how to use it all.
There are many benefits to eating seasonally: it’s more nutrient dense, it tastes better, it’s more affordable, and you’re supporting local farmers. But sometimes we get carried away, buying WAY more vegetables than we can handle, and they end up going bad in the fridge.
We’ve all been there, it happens to everyone who’s trying to eat less sugar.
You go to add some stevia to your recipe, and before you know it the result is inedible. Such a bummer, even with the best intentions.
That’s what we’re covering today, how to add stevia to your recipes so that you get a perfect substitute for cane sugar. One that blends so well that you’re taste buds can barely tell the difference, if at all.
Almost a year ago I wrote this post on why we only eat 2 meals a day, and it’s one of the most popular posts on our site. However, today I thought it was time for an update as our routine has changed.
If you’re not familiar with intermittent fasting, it’s basically fasting for 16-24 hours and only eating 2 meals a day, so you’re spreading your meal times apart, with a large gap between dinner and lunch the next day. I’m not going into the benefits of that in this post, but if you’re curious I do suggest you read this.