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
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 –
Early February. It’s been approximately three months since the last leaves fell off the trees. I am really ready to see green again. Fortunately, this
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
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 salad.
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
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
A freshly plucked, sun-ripened strawberry has no rival. Eating fresh fruit in season assures you the best taste, nutrition and environmental stewardship. Now is the
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
Pictured below: the non-GMO corn tortillas that led me into so much more! (here is part 1 and part 2 that started this story). Before
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