Pro inimicus sapientem an, ad cibo velit mollis mei, ne vim adhuc gubergren. Vis no intellegebat voluptatibus, vim an partem admodum copiosae.

620 Eighth Avenue, New York, 10018.


+(1) 212-556-3622

Meal Planning & Prep

HomeMeal Planning & Prep

Circadian rhythms are processes in our biology that move our 24-hour body clock around light and darkness. They guide our behaviors, including that time we all have at the end of the day where we are relaxing on the couch or unwinding in our own way. After dinner, depending on how late we stay up, there can hit a certain hour where, like moths to the flame, we find ourselves scouring the pantry shelves for chips, cookies, just anything to eat. What’s worse is when you find yourself in the “salty & sweet trap”: first, a salty snack, then you need a sweet snack, etc. Terrible stuff…just terrible. There can be any number of reasons we

In my Kitchen   We didn't make it to the grocery store yesterday because our day was busier than I thought it would be, so instead we're shopping tomorrow but I put together an easy meal plan for the week today. Keep in mind we are family of three, but our toddler doesn't eat much at meal time so we're more like a family of 2.5 when it comes to making food. I'll update this post with our spending on Thursday, once I know what we've spent! Meal Plan for June 11th-June 17th Wednesday, June 11th - Out with family Thursday, June 12th - Chicken and Asaparagus Lemon Stir Fry Friday, June 13th - Tex Mex Casserole Saturday, June 14th - Out for

About a month ago, my friend invited me over to her house to prep a ton of freezer meals. And by "a ton," I mean 20. She had signed up to be a Wildtree distributor and so we got together to try two of their kits, which together made 20 meals. The night before we got together, I went grocery shopping for the meat I needed for all 20 of these recipes. The recipes ranged from things like fajitas (two kinds), flank steak, pork chops (which I subbed out

Several weeks ago, I pinned something about re-growing scallions. The idea is very simple: instead of throwing away the white root ends of your green onions, submerge them in water and place them in a little sunshine. In no time, they will start to re-grow themselves and in a matter of days you'll have green onions again. A couple weeks ago, I did just that - I kept the ends of the scallions I had used for a recipe and submerged them in a clear, small jar that I no longer had the lid to. It took a couple days, but soon enough I started to see re-growth. Then, seemingly overnight, they shot up into this: I took my