Sunday, January 1
Happy New Year!
Today I’m combining the weekly menu with my annual New Years Resolution post because they are closely related. Let’s talk about the resolution first then get on to the weekly menus, shall we?
Every year I choose a resolution that helps our family to Eat Well and Heal the Planet. For 2017 my environmentally-friendly kitchen resolution is to, quite simply, cook more. And while the goal itself may seem simple, the reasoning behind it is more complex.
This will be my eighth year where my New Year’s resolution is focused on how my behavior in the kitchen impacts the environment. These past seven years have been awesome and the resolutions have truly helped me become more conscious than ever about how my food choices impact Mother Earth. It’s been a transformative process for me and I hope my journey has had a positive impact on others, too.
Last year our family’s food-environment resolution was to Waste Less Food. I started a compost bin, which is still going strong, and we’ve tried really hard to, well, waste less food! One of my biggest takeaways last year was that eating out was our family’s biggest source of food waste. Not only did more food get thrown away when eating out, but there was so much more garbage per person with takeout containers and the like. This is contributing factor #1 to this year’s resolution to cook more.
I don’t want to jump on the whole “2016 was the worst” bandwagon, but I will tell you that, for personal reasons, 2016 was at times quite challenging and I cooked less this year than I have in probably a decade. I was dealing with SI joint dysfunction for much of the year, and then I had a crazy car accident in November, just as the holidays got going. Plus, you know, life is busy. Work, kids, etc, etc, etc…we all know how it goes. As a result, this year found me in the kitchen far less than usual. Making dinner became a source of stress and something I thought I didn’t have time for. By the end of the year, my decreased levels of cooking have really had me down. The last two weeks I’ve been cooking a lot more. I visited our weekly farmer’s market for the first time. I’ve thought a lot about my relationship to food and what it means to me. This is contributing factor #2 to this year’s resolution…so let’s talk about the resolution itself!
I want to cook more! I want to feed my family better. I want to feed myself better. I want to care about my food again. I want to enjoy the cooking process. I want to be inspired by food rather than stressed by it. I want to go to my local farmer’s market and be inspired by the local, seasonal ingredients I find each week. And I want to help the environment – the best way I can do that in the kitchen is to simply COOK MORE.
So, that’s the goal! Less eating out. More cooking. More getting back to the love of food and savoring the time it takes to prepare it.
Are you with me? Are you already there? Share your tips if you are! And, in case you missed it, I wrote an article for Mom2.com in October where I shared my friends’ tips for cooking dinner every day, even when life gets crazy. There is some good stuff in there, I highly recommend you check it out!
And now my first menu of 2017! Note: we are still going to eat out, but I’m limiting it to once a week! I will continue to post menus every weekend and hope you all will continue to share yours in the comments! I am beyond grateful for the interaction we have here on the blog and your menus are a true inspiration week after week!
– Pesto Chicken Salad Sandwiches
– Green Salad Topped with Grilled Chicken
– Sweet Potato and Black Bean Burritos
– Eat out night
– Roasted Vegetable Egg Scrambles and Smoothies
Your turn! Please share your menu in the comments…simple, fancy, whatever! And if you have any thoughts about this year’s resolution, please share those as well! Happy New Year and Happy Cooking!
Tuesday, October 25
Hey, guys. I don’t get political here on the ol’ blog. I believe all sides of all issues have valid arguments and, well, this is a food blog and not really the place to hash out those issues and arguments. But you do know that I care deeply about the environment and write about environmental issues all the time. In addition to caring about the environment, I am a firm believer in the idea that every little bit helps and that all of our cumulative small actions lead to big change, hence a focus on my blog over the years on things like cutting paper towels, composting and eating less meat.
In case you weren’t aware, there is an election in two weeks. (Hahahahaha! I am so funny!) I am not publicly backing any candidates or telling you which way you should vote. But I am excited about voting and have gotten more involved on the local level this year than I ever have. I am really excited to turn in my ballot and have loved talking with my kids about the election. I was recently approached by the Clean Air Moms Action to see if I’d be willing to encourage the same excitement among my readers and I was like, YES! And, no matter where you fall on the political spectrum, I also want to encourage you to consider clean air, environmental factors and climate change when you vote.
I am not a one-issue voter, but if I was, the environment would be that issue for me. I feel like this election season (and society at large) is like Game of Thrones. In Game of Thrones you have all these warring and competing political factors, all vying for power, all doing anything and everything to get that power. But while that squabbling is happening, “winter is coming,” i.e. literal winter but also those scary glassy-eyed White Walkers that the politicians don’t even believe exist. For me climate change is that proverbial winter. We are concerned with all these other issues while the environment, the one thing that is absolutely crucial to our survival, gets largely ignored. Rising waters are eating away at our coastline (interesting NY Times report here and Wharton podcast here). Drought will not go away. CRAZY WEATHER (no links necessary!). All of it is happening, and yet the presidential debates barely touched the issue, with 82 seconds in the first debate, one question from the audience for the second debate (go Ken Bone!), and two seconds in the third debate, despite the fact that “How will you address climate change?” was the fourth most popular question submitted to the Open Debate Coalition. What the WHAT.
Okay, obviously I have a strong opinion about all of this, so I’m going to cut myself short and just ask you to think about the environment when you vote. I’m not asking you to make it your one issue (although I’d be cool with that! ;)), I just want you to give it some good consideration. The changing climate is impacting food production and so much more. Let’s get ahead of the problem and make some positive changes, starting with our elected representatives and ballot initiatives!
There are tons of great voter guides online, partisan and non-partisan alike, where you can find out where candidates stand on this issue. If you’re a fan of the Sierra Club, you can view their endorsements on this page. Seek out good resources and learn all you can. Vote as if your child’s health depends on it…because it does!
And if you are feeling as pumped up about this issue as I am, go to Clean Air Moms Action and pledge to vote!
We live in an imperfect yet great country and I am grateful for my opportunity to participate in our democracy. Happy Voting! Happy Earth!
This post was produced with support from Clean Air Moms Action.
Monday, April 18
Earth Day is just around the corner! As cheesy as this may sound, every day is Earth Day in our house. I know, I know. CHEESE. But it’s true. For the last 6 years, my new year’s resolutions have all been centered around helping Mother Earth by making changes in how our family eats and cooks. As I look back on those years, I can see how much better we’ve gotten about a lot of things and I can also see how those resolutions have really gotten me (and my kids!) to be constantly thinking about how our actions are impacting the environment. The best part is that it’s all been easier to do than I thought it would be!
When I say that I am constantly thinking about how our food system impacts the environment I am not exaggerating. I think about environmental food issues all the time. I regularly read articles and reports about the environmental impact of the food industry and I love getting the chance to talk with food companies of all kinds to find out how they produce food, what they are doing about their carbon footprint and more. This year I’ve already talked with at least 3 different food companies regarding sustainability and have gained so much insight into how food companies think about sustainability and what they are doing about it.
One of those companies I’ve met with is General Mills. I visited their headquarters this past January, where I participated in a small Q&A session with the president of the cereal group as well as a one-on-one conversation with Catherine Gunsbury, director of sustainability and transparency at General Mills. My talk with Catherine was awesome and I got all kinds of great intel out of her. We also discovered that she and I are kindred spirits – we are both obsessed with not throwing food into the trash (obsessed). I spoke with Catherine on the phone again this week, at which point she filled me in on General Mills’ latest annual Global Responsibility Report. We talked about General Mills’ goal to sustainably source 100% of their top 10 ingredients by 2020 (and what that means) as well as General Mills’ commitment to achieve zero waste going to landfill at 100% of their global production facilities by 2025 (they are at about 6% now and making good progress). If you want to read more detail about what General Mills is up to in terms of sustainability and social responsibility, click here.
As I’ve spoken with many food companies over the years, both big and small, and really mulled over all the issues surrounding food and the environment, I’ve been encouraged to see that a lot of these companies really do care and are working hard to turn the ship that is our food system around. One of the other big things I keep coming back to is how powerful consumers are. If we as consumers demand better food (and packaging and production and everything else!), food companies will continue to deliver better food (and packaging and production and everything else!). Like I said, the food industry is a large ship and it will take a lot of work and time to turn it around, but I have faith we can all contribute to that process. It can feel daunting, but if we all keep on keeping on, we can make the world a better place and ensure our food sources will be sustainable for generations to come.
So, what are some of the things we can actually do in our daily lives to help that process along? To celebrate Earth Day this week, I’d love to share ten things our family has done in the kitchen over the years to have a positive impact on the environment. Some of these tactics are more involved than others, but none of them are difficult and all of them make a difference! And, before you let yourself feel overwhelmed by the list, I promise these are things our family does every day. I’m about the laziest cook you’ll ever meet and I’ve still been able to follow these steps! For me the key to success is to keep it simple and realistic and focus on working on a step-by-step basis.
1. Eat Less Meat.
My first official what-we-eat-and-how-we-eat-it-affects-the-environment resolution was to eat less meat. Per capita meat consumption has increased significantly over the last several decades. In fact, if we all switched to natural, pasture-raised meat, there wouldn’t be enough land to support our demand. The natural resources that go into producing a pound of meat versus pretty much any other food is significantly more. Reducing meat consumption across society would have a huge positive impact on the environment! So, how do we do that?
For our family we did not go vegetarian, we simply cut back on the amount of meat we ate week to week. I experimented with vegetarian recipes that incorporated beans because our family likes beans. I chose recipes that made it easier to spread out the meat I was using so I could use less meat overall in that meal, like salads with just 1 or 2 chicken breasts for the whole family. I thought cutting back on meat would be so hard, but it wasn’t, and I think that’s because we took a moderate approach that was realistic for our family.
(Pictured above: Sweet Potato Bacon Pizza, where very little meat is used…and dinner is still filling and beyond delicious!)
2. Cut Back on Paper Towels and Napkins.
I honestly thought cutting out paper towels would be impossible, but it was EASY. I swear. The trick is to buy a big stack of towels and to have them in a very accessible place in the kitchen. The only time I use paper towels now is to soak up grease. Click here to read more about our family’s system that’s made living without paper towels no big deal. Our family also only uses cloth napkins. They go in with the normal laundry and it hasn’t been any extra work. Quick tip: my favorite cloth napkins are the cocktail sized napkins – they are perfect for everyday use!
3. Use Less Plastic.
This was a multi-year goal for me and one I am still working on. Reducing plastic use is hard because it is everywhere, especially when it comes to food products. The good news is that all that plastic gives you ample opportunity to tackle the problem! Maybe start by eliminating one-time plastic use items, like throwaway food containers and baggies. Then slowly replace plastic storage containers with glass, and so on. And, don’t forget the classic bring your own bags to the grocery store! One step at a time is the way to go with this goal!
4. Recycle Even More!
I know most of us recycle a lot already. But I also know a lot of us don’t realize just how much we can recycle. For example, I learned just 3 months ago that the cereal bags inside the boxes for General Mills cereals are recyclable! Upon closer inspection I discovered that the bottom of the boxes told me that very fact, I just never bothered to look. Now I check all food packages much more carefully to see what packaging is recyclable! I also took the time to visit my waste management company’s website and reviewed their recycling list. Did you know you can recycle aluminum foil? The list goes on and on!
5. Waste Less Food.
This is my 2016 resolution and it’s a big one. It’s amazing, though, how simply being mindful of food waste has automatically decreased the amount of food our family throws away. For example, I am so much better about using leftovers now. I’ve also discovered that a lot of our food waste happens when we eat out, so I try to adjust our takeout orders accordingly. There are just so many ways to decrease food waste and paying just a little bit of attention is a simple way to make a big difference!
Composting is related to my food waste goal and something I just started doing this year. I’ve always been scared of composting (actually, terrified), but now that we’re composting it’s seriously no big deal. I have a bowl on my counter where I toss compostable items, which I dump each night in our compost bin we have out in the yard. Total added time to my daily routine? 1 minute. Easy peasy! And, if you’re lucky enough to live in a community that picks up compost with regular trash pick up, then composting is even easier. Be sure to research what your town has to offer!
7. Don’t Throw Food in the Trash Whenever Possible.
This is also related to numbers five and six, but I think it’s worth a specific call out. Did you know that when food decomposes in the landfill, it puts off significant amounts of greenhouse gases that would not be emitted if the food was composted naturally? Keep food out of the landfills by putting it in the disposal or compost pile. There are some items that can’t go in compost or down the sink, but that list is small. This is an easy way we can all make a difference!
8. Buy Food in Bulk.
Buy food in bulk to cut down on packaging and encourage cooking! But keep those food waste goals in mind…don’t buy more than you will use. And don’t forget to utilize your freezer! I’ve found that my freezer has been a great friend both in reducing food waste and allowing me to buy more foods in bulk.
9. Reusable Containers for Food Storage and Packing Lunches.
When I started cutting out plastic, I bought a bunch of glass food containers. I recycled a few of the old plastic items, but kept the good quality ones, which I use when I run out of glass. I’ve forced myself to stop using plastic wrap for covering food in the fridge, too. I’ve also switched to reusable lunch food bags for my kids’ lunches. Washing them every day takes a bit of time, but nothing crazy and it’s definitely worth saving all those plastic bags from going into the trash!
10. Join a CSA.
There’s nothing like joining a CSA to help you eat more locally and seasonally! Plus being connected to local farmers can teach you a lot and really connect you to your community. If a farm share is too expensive or simply too much food for your family, consider splitting it with a friend!
I hope this list isn’t daunting but instead encouraging! If you have any questions about any of these tips, let me know! And, as always, if you have your own tips or tricks for implementing any of the steps above, please share!
Today’s post is sponsored by General Mills.
Wednesday, January 6
Each year when it’s time to make a New Year’s resolution, I choose one that supports my overarching goal to “Eat Well. Heal the Planet.” So much of what we eat and how we eat it impacts the environment, which means there are lots of little things we can each do to make positive change. This year our family’s resolution is to reduce food waste and to begin composting in our home.
I am super excited about this year’s goal. And I am excited to share today’s blog post with you. I tried my best to be as concise as possible…there’s just so much to share!
I’ve been wanting to compost for years. In Menlo Park, you could put anything compostable into the green bins for trash pick up, which made composting easy to do. But, alas, San Diego (like most places) does not have that option, so if you want to compost you have to do it on your own. Bottom line: I moved to San Diego and I didn’t know how to compost on my own and I didn’t take the time to figure it out. Until now!
“Just Eat It” Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. Credit: Peg Leg Films – Scene from Just Eat It: A Food Waste Story
In recent months I’ve been reading a lot about food waste and the numbers, quite frankly, are staggering. In the U.S., 40% of food raised and grown is wasted each year (one-third globally), and 95% of food waste in the U.S. ends up in landfills. The problem with food going to the landfill is that, unlike normal decomposition, the anaerobic conditions that breaks down food buried in the dump causes a release of methane gas, which contributes to greenhouse gases. So, we’re wasting energy up front producing food that isn’t used, we’re not turning that wasted food back into energy, and the wasted food is increasing CO2 emissions. In addition, the amount of water it takes to produce the food we throw away each year could meet the household water needs for 500 million people. (Information in this paragraph is taken from the documentary Just Eat It, which I will get to in a moment, as well as other sources, including the National Resources Defense Council and the UN Food and Agriculture Organization.)
Waste occurs at all stages of the food production and consumption process, so it will take a combination of individual, collective and regulatory efforts to turn the tide. While looking at the problem on the whole may feel overwhelming, food waste is actually something each and every one of us can work on and contribute to every day. We can make a change and we can make it right now!
My 11-year-old Cate and I watched the new documentary Just Eat It: A Food Waste Story. If you haven’t seen it, WATCH IT! (You can rent the movie on iTunes for just 99 cents, and you can stream it for free in Canada.) The movie follows the experience of Grant and Jen, a couple who committed to eating only discarded food for 6 months. It’s fun to watch how their 6 months go, but the film also provides ample information about food waste, from farming to labeling to consumption and more. Cate told me afterward that she is grateful they made the movie, which I thought was pretty darn cute. Also, the whole time she was watching the documentary she kept exclaiming, “I can’t believe this!” (I told you the levels of food waste are astonishing!)
My compost collector from Full Circle (link below)
Okay, so back to this year’s resolution! Here’s what we’re going to be doing in the Maynard household starting now!
- Get a compost bin and use it! Your compost can be as simple as a pile in the backyard, but I’m choosing to use a tumbler, both to help keep critters at bay and to speed the composting process. My friend Elise Bauer loves this compost tumbler. I bought the dual-batch tumbler, so I can have one batch “cooking” while we’re adding compost to the other batch. As for collecting the food in the kitchen to compost, I am using this compost collector from Full Circle, which is ventilated to help reduce odor and flies. Full Circle sells compostable baggies, but you can also get similar bags at stores like Costco. Elise uses this super cute compost collector from World Market and loves it, if you want something with a little more style.
- Be more thoughtful about using leftovers and food. For whatever reason, whenever it’s time to clean out the fridge, we always have tons of food that has gone bad. I’m going to work hard to be more conscious of using the food we have so it doesn’t end up in the trash or compost bin.
- Be less picky at the grocery store when selecting produce and meat. Just because something isn’t perfectly pretty doesn’t mean it’s not good! Getting into this mindset is key to changing how much food is wasted. If consumers stop demanding perfect food and start demanding less food waste, then food producers will be able to sell food good food even if it is not beautiful.
If you’re new to composting like me, here are some resources to get you started:
When my compost tumbler arrives and we get started composting, I will check back in and let you know how it’s going! Until then, here are some to-dos for you:
- Consider making food waste a priority in your home, too! Whether that means you’re going to start composting or are simply going to be more mindful of what you throw away, it’s all going to help.
- Watch Just Eat It.
- If you are a composting veteran, share your tips with us newbies in the comments!
Oh, and if you’re a fan of John Oliver’s smarts, wit and salty language, his piece on food waste is also worth a watch.
Happy New Year! And Happy Composting!
Friday, January 16
Happy Friday! I have just two quick things to share today!
First, I just heard about Food Forward on PBS. Has anyone seen it? I can’t wait to watch!
Second, my Babble post for the week! I shared a basic, easy recipe for Baked Yogurt Chicken and provided a roundup of 6 other savory yogurt recipes. Lots of yumminess to be had, my friends.
As usual, please share something! Whether it’s a link to your own blog, a link to something you’ve discovered or just a quick peek into your life, it’s all welcome!
Have a great weekend!
Thursday, September 11
This post is sponsored by McDonald’s. As always, all opinions are 100% my own.
In May, McDonald’s flew me to Chicago to visit their headquarters in Oak Brook, Illinois. I sat down for 60 minutes of discussion with some of their leadership team, including the senior directors of marketing and management. McDonald’s understands that they have a polarizing brand and they are making efforts to reach out to people who have neutral or negative opinions about the company (people like me!) to engage in a dialogue. When they first approached me about potentially doing a sponsored post on my blog involving an interview with members of the leadership team, in all honesty my initial reaction was “no way.” But I thought about it a lot and decided that this could be an excellent opportunity to talk with decision-makers at the company, ask them direct questions and hear what they had to say (as well as maybe get a chance to share my thoughts around their business).
I feel strongly that what we do in the kitchen has a strong impact on Mother Earth. My New Year’s resolutions always involve an environmental goal that’s directly related to how our family eats. I also try to cook at home as much as I can to feed my family a nutritious and balanced diet. But guess what? We also go to McDonald’s. Not all the time, but we go. Cate doesn’t like McDonald’s and normally doesn’t order anything (she’s well-versed in the concept of monoculture farming but also does not enjoy the food). Anna and Owen, however, love McDonald’s, and it’s a special treat for them when we go. That said, on the occasions that I visit McDonald’s, questions and concerns about sustainability and our food system are constantly swirling in my head.
When my girls found out that I was going to interview people at McDonald’s, I asked if they had any specific things they wanted me to talk about. They both said they wanted me to ask McDonald’s to please put baby carrots in the Happy Meals. I shared our family’s wish with Chef Jessica, so I’ve done my duty. Even though McDonald’s does not accept unsolicited advice – “Jane Maynard’s Requests” was not on the “How a Product Is Developed” infographic they shared with me – if baby carrots ever do appear in the Happy Meal, the girls and I are totally taking credit!
On to the interviews! Here are the folks that I had the chance to talk with, both in person and over the phone:
- Justin Ransom, PhD, Senior Director, Quality Systems, Supply Chain Management
- Erik Gonring, Manager, Global Government Relations & Public Affairs
- Chef Jessica Foust, RDN, Director of Culinary Innovation
- Cindy Goody, PhD, MBA, RDN, LDN, Senior Director of Nutrition
- Darci Forrest, Senior Director Marketing, Menu Innovation Team
In my discussion with Justin and Erik, we talked about food sustainability and supply issues, which have always been my biggest concerns with McDonald’s and other big food brands. I learned from talking with Justin and Erik that when McDonald’s looks at sourcing, there’s a triple bottom line that’s defined by three Es: ethics, environment and economics. Those three factors drive how the company sources their food. One interesting takeaway that I learned – and something that I honestly hadn’t thought about before – is that McDonald’s wants to get their food from sustainable sources, because they need those supplies to not disappear.
Erik gave the example of the Filet-O-Fish, an iconic McDonald’s item. At one point, the company learned that they were contributing to the depletion of the cod supply off the Atlantic coast. This problem had ethical, environmental and economic implications. McDonald’s knew they had to make a change, especially since they needed a long-term fish supply in order to continue serving the beloved sandwich. After years of work, McDonald’s USA has reached a point where all of the whitefish they use is sustainably harvested, and McDonald’s was the first national chain to serve whitefish sourced from a Marine Stewardship Council-certified sustainable fishery.
I also inquired about organic and local sourcing. Justin said that 14,000 restaurants using local and/or organic ingredients is a challenge. Taking into account their high standards for quality, safety and consistency, McDonald’s has to minimize risk in their supply chain, which makes organic and locally sourced foods difficult to implement. I understand this on a logical level, but it’s still a concern for me. I asked Justin if he was at all optimistic that, in the future, we could source foods in more sustainable ways at this scale. Justin said he is. Honestly, I don’t know that I am, but I’m glad someone is.
We also discussed waste. On the customer side, I asked about recycling and compost bins in restaurants. Erik said that when there is infrastructure to support recycling and composting, typically they get on board: restaurants in cities including San Francisco, Portland, Seattle and Austin have recycling bins, and many of those markets also compost organic waste behind the counter. But he also stressed that customer behavior is the biggest challenge when implementing these systems. On the supply side, I learned that the bulk of the waste at a restaurant happens behind the counter. McDonald’s recycles their corrugate and cooking oil in many restaurants, which makes up to 40% of that behind-the-scenes waste. The company is also taking actions like phasing out polystyrene coffee cups and joining the How2Recycle label program to make it easier for customers to recycle away from the restaurant.
The biggest takeaway from my discussion with Erik and Justin is that McDonald’s won’t compromise on their final product. The McDonald’s fry is a good example of this. Justin said that the taste of McDonald’s fries must remain consistent around the world. This means that McDonald’s only uses a handful of potato varieties from specific regions of the world. I was told that identifying new varieties is a long and arduous process and McDonald’s would never allow customers to notice a change in their fries. For me, this is a perfect example of how our demand for one specific product leads to problematic farming practices. If there were more room for variation, we wouldn’t need to farm such limited varieties of potatoes. When there is such a high demand for just a few crops, those plants are susceptible to pests, which in turn necessitates the use of either GMOs – which McDonald’s made clear that they do not use – or pesticides. Industrialized monoculture farming, where you grow un-diversified crops, doesn’t happen in a vacuum. Our demand – what we will or will not buy – directly impacts how food is grown.
In my discussion with chef Jessica, nutritionist Cindy and marketer Darci, we talked at length about the menu, how it’s developed and efforts around nutrition. Here are four key takeaways from that discussion:
- When a new product is rolled out, it takes anywhere from nine months to four years to develop, from conceptualization to finally being sold in restaurants.
- McDonald’s has reformulated a long list of their ingredients, from the Big Mac bun to nuggets, to contain less sodium.
- McDonald’s is working on a set of initiatives for their top nine and top 20 markets to be fulfilled by 2020 that include, among other things, increasing the amount of whole grains, fruits and vegetables that are served, as well as offering more salads and produce as options with meals.
- Taste is key. McDonald’s won’t sacrifice when it comes to taste and is completely focused on serving customers what they want and will buy.
The Arches, a full-service McDonald’s restaurant in the corporate office building.
A lot of the issues that I have with McDonald’s and our food system in general map back to the consumer. For instance, I asked Darci why McDonald’s peels the apples in their Happy Meals. (I really wish that the apples were not peeled so that my kids would at least have the option of eating better.) Darci explained that McDonald’s serves apples that way because it was the best balance they could find of serving a product that parents would feel good about giving their kids but also one that the kids would eat, based on testing prior to the product launch. Corporations as large as McDonald’s have a social responsibility and should take a leadership role, but purchasing power is also incredibly important when it comes to effecting change.
So did I learn anything new through this process? Yes. Did I get some answers that weren’t completely satisfactory? Yes. Did I get some positive answers I wasn’t expecting? Yes. Could I have asked questions all day long? You bet. And do I still believe that we, the consumers, are at the root of the food system and that we can make a difference? Yes!
Let me know in the comments section below: if you could ask the McDonald’s team one question, what would it be?
Thursday, September 12
When you have a lot of food blogger friends, you end up with a lot of friends writing and publishing really cool cookbooks! I have another one of those cookbooks to share with you this week from my friend Catherine McCord of Weelicious.
Catherine is every bit as cute and sweet as her recipes. She is gracious and kind and generous and I am so grateful to know her!
Her second book Weelicious Lunches just came out and it’s great! The photography is beautiful, there are SO many recipes to choose from, and my kids were excited to read through the book to get ideas for their lunches (something I always need help with). This book is great inspiration if you’re looking for wholesome and delicious lunch inspiration for your kids (or even yourself!).
I have been wanting to make my own granola bars for some time now. I’m on Year Two of trying to use less plastic and one of the specific goals I set for myself this year was to replace some or all of the store-bought snacks that we regularly include in packed lunches, including granola bars. I haven’t really found a recipe that caught my eye until my review copy of Catherine’s book arrived last week. She has a simple granola bar recipe in the book that looked like just what I needed!
The granola bars are wonderful (recipe below!). They are a little bit crispy, a little bit chewy, with just the right amount of sweetness and a hint of salt. I’ve already eaten a few and they’ve only been out of the oven for an hour! Cate and Owen are equally as addicted. The best part was the bars were so easy to prepare and the ingredients are accessible and inexpensive, making this a much more affordable option than buying granola bars. Plus, we’re using less packaging, contributing to our family’s environmental goals. Yay for homemade granola bars!
The giveaway is now closed. Thank you!
And, of course, we are giving away Catherine’s book! Two of you lucky commenters will each receive a copy of Weelicious Lunches. Please leave a comment on this post by Midnight PT on Wednesday, September 18.
Good luck to you all with the giveaway! And happy granola bar cooking!Homemade Chocolate Chip Granola BarsFrom Weelicious Lunches by Catherine McCordAuthor: Jane MaynardRecipe type: DessertIngredients
- 4 cups old-fashioned rolled oats
- ¼ cup whole-wheat flour
- ½ cup shredded unsweetened coconut
- ⅓ cup packed brown sugar
- 1 cup chocolate chips (or raisins or other dried fruit) Jane note: I used mini chocolate chips
- ½ teaspoon kosher salt
- ½ cup canola oil
- 1 teaspoon pure vanilla extract
- ½ cup honey
NotesJane’s adaptations: I had a box of brown crisped rice cereal and I love it when granola bars have crispies in them, so I modified things a bit. Since I was adding dry ingredients, I upped the amounts for some of the other ingredients. Here are my modifications:
- Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
- Combine the oats, flour, coconut, brown sugar, chocolate chips, and salt in a large bowl.
- In a separate bowl, whisk together the canola oil, vanilla and honey.
- Pour the wet ingredients over the oat mixture and stir to combine. (Jane note: stir and stir and stir!)
- Spread the granola mixture on the baking sheet and shape it into a large rectangle about 1 inch thick.
- Bake for 40 minutes, or until golden and dry to the touch. (Jane note: mine cooked for 35 minutes.)
- Cool on the baking sheet for 10 minutes, then cut into 3 x 1 inch bars using a serrated knife. These bars will remain fresh for several weeks if wrapped individually in parchment or wax paper. (Jane note: I am planning to store in an airtight container.)
- Add 1 cup brown crisped rice cereal to the dry ingredients
- Increase to ⅓ cup whole-wheat flour
- Make the ⅓ cup packed brown sugar heaping
- Used ⅝ cup of canola oil
- Used ⅝ cup honey3.2.2708
Posted by Jane Maynard at 3:17 pm 209 Comments
Categories: fab faves, featured recipes, Giveaways, Recipes, sweet things, the goods Tags: chocolate chip granola bars, eat well. heal the planet., homemade granola bars, weelicious lunches |