Many people have asked more about my freezing brown rice technique. It’s actually quite simple, but I thought I’d share the details because, of course, anything frozen can quickly become frost-bitten and gross if you don’t do it just so. Here’s the deets on freezing brown rice (or any type of grain, for that matter): [...]
Prepping Series
Eat your greens! I always KNEW I should eat stuff like collard greens, kale, Swiss chard, and mustard greens because they’re packed with nutrients and fiber, but I could never figure out how to prep the so they didn’t taste… well, absolutely disgusting. Hah! But really, greens are so delicious naturally that you don’t really [...]
Quinoa is my favorite ‘grain’ ever. I say ‘grain’ because it’s not actually a grain at all – it’s a seed! Other fun facts about quinoa: it’s rich in amino acids, it’s a relative of spinach and Swiss chard, and 1/4 cup of uncooked quinoa contains loads of manganese, magnesium, and iron. Quinoa is [...]
I cannot believe how many people are involved in buying a house! I guess it’s one of those things that you just don’t fully understand until you go through it. There are realtors, lawyers, paralegals, inspectors, brokers… Whew. But I’m learning a lot from all these professionals, which is fun! I want to know everything [...]
This post is part of a new series called “Prepping…†I plan to do some more simple how-to posts featuring fun ingredients and cooking techniques. Next up: Prepping Baked Tofu and Prepping Quinoa. If you have any requests, feel free to holler. This is how I prep millet. Millet is technically a seed (thus, [...]