Shiitake Tofu Lettuce Cups + The Clever Carrot Cookbook

February 25, 2016

Shiitake Tofu Lettuce Cups + The Clever Carrot Cookbook // by Faring Well #vegan #recipe

Have you ever shown up to a party you didn’t think you should have been invited to? Where everyone else seemed to be on another level, a higher level, and you were just grasping at your date’s arm for dear life. Hoping to at the least not make a fool of yourself. You keep quiet – I can’t be mistaken for someone who shouldn’t be here if I keep my pie-hole shut, right? You try your best to soak in the “aw” of the moment, without looking too much like a deer in the headlights as you walk around the room. This was me last June, at the Saveur Blog Awards. Except I didn’t have my date with me. I was alone, starry-eyed, and was about one conversation away from losing my “cool” in a room full of bloggers I admired.

Why am I here – I kept asking myself. Having never met another blogger in person, and only being at it myself for such a short time. I felt like I had “newbie” and “in shock” stamped on my forehead as I stumbled upon words to form into loosely meaningful sentences. And the silliest part? Everyone was so incredibly kind. I had no need to be fearful or shy. But I couldn’t help it, my heart was pounding non stop from the second my foot stepped off of the plane in New York – and it didn’t let up until it stepped back on at the end of the whirlwind two day event. I tried my best to be a fly on the wall, listening in on the other’s conversations, trying to get the courage to join in. It was our first lunch together as a group, people served themselves and sat at one of the long tables in our event hall. I somehow landed myself a seat next to Emilie (from The Clever Carrot) and two Whole Foods reps. Barely able to swallow my forkfuls of salad with my throat closing up from nervousness, yet refusing to have my mouth be anything but full in order to avoid being able to chime in on the conversation, I sat and listened. Here was Emilie, exuding sweetness and total charm. She made you want to be around her and hear every word she was saying. Humble and confident, those were the first two words that came to mind while I listened to her speak. She shot the wind with the reps from Whole Foods like it was no darn thing. I loved hearing about her work, her family, her history. It was amazing. She was amazing. I remember thinking I hope to be as strong, confident, and charming as her one day. Now almost a year later, I can call Emilie a friend, and am honored to be sharing about her cookbook with you today. Life is a thinker. It always keeps me on my toes. Especially when it weaves little patterns between people that can’t always be seen in the moment. But it’s work shines down the road when you look back – a piece of art, much like this book.

Shiitake Tofu Lettuce Cups + The Clever Carrot Cookbook // by Faring Well #vegan #recipe


 
THE CLEVER COOKBOOK
Emilie and her husband live in New York with their two little boys. Her blog, The Clever Carrot, is based around stress-free cooking for people with busy lifestyles such as her own. She finds shortcuts using whole foods that will make you smack yourself, saying things like why didn’t I think of that and thats brilliant! She is not vegan or vegetarian, but creates several recipes on her blog and in her book that are created as such. One of my favorites from her blog is her breakfast cookies, easily made vegan by subbing in a flax egg, and highly addicting – you’ve been warned. Her book is filled with several veg-friendly options too. I love her food prepping tips, and the handful of recipes she included to go along with each. Its incredible. A few I am just itching to make are her easy chunky vegetable soup, speedy smashed Mediterranean chickpeas, cauliflower bolognese, and chocolate peanut butter quinoa truffles. Drooling over here. But the first that caught my eye was her master stir fry sauce. Read below for more details on the recipe, and don’t forget to pop down to the end of the post to enter the giveaway!


 
Shiitake Tofu Lettuce Cups + The Clever Carrot Cookbook // by Faring Well #vegan #recipe


 
ABOUT THE RECIPE
Emilie’s master stir fry sauce is the perfect base for a number of asian dishes. She keeps it simple, letting you choose the unique flavors to add to each meal to jazz it up. Here I use scallions and ginger to emulate my favorite appetizer at the super hip and tasty restaurant, True Foods Kitchen. These shiitake tofu lettuce cups are oozing with asian flavor. Its a savory sweet, with umami up the ying-yang, and a little crunch from the carrots and sesame seeds. The lettuce keeps it super fresh and easy to serve. My recipe’s portion here makes enough for two as a meal, or four as a appetizer. And the best part? It all comes together in about ten minutes tops. And you will have leftover sauce to use for all sorts of yummy meals – fried rice anyone? Or how about a little soba noodle and vegetable stir fry? Emilie has you covered.


 
Shiitake Tofu Lettuce Cups + The Clever Carrot Cookbook // by Faring Well #vegan #recipeShiitake Tofu Lettuce Cups + The Clever Carrot Cookbook // by Faring Well #vegan #recipeShiitake Tofu Lettuce Cups + The Clever Carrot Cookbook // by Faring Well #vegan #recipe

This is a pure and honest review of The Clever Cookbook. I adore Emilie and think her work is truly something special. The master stir fry sauce recipe listed here is from her book, and is being republished with Emilie’s permission. Pop over to check out her blog for more tasty recipes and tips too!

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!


 
SHIITAKE TOFU LETTUCE CUPS
Served 2 as a main course, or 4 as an appetizer.

4 fresh lettuce leaves
1 block of organic, firm tofu (7 oz.)
2 cups shiitake mushrooms, stems removed + small chop
1 tablespoon coconut oil
1/4 teaspoon sea salt
few pinches of black pepper
1 teaspoon freshly grated ginger
1 scallion, thinly sliced
1 cup shredded carrot
1/3 cup master stir fry sauce (recipe follows)
sesame seeds

master stir fry sauce, from The Clever Cookbook
1/3 cup tamari (I use organic + low sodium)
1 cup vegetable broth
2 tablespoons honey (or brown rice syrup)
3 teaspoons organic corn starch (I used arrowroot)

Combine the master stir fry sauce ingredients in a glass jar, screw the lid on tight, and give it a vigorous shake for a minute. Use right away or store in the fridge until ready. It will keep in the fridge for up to 2 weeks, and just needs a good shake before using – as the starch will separate once it sits for a bit.

Prep all of your ingredients first. Shred the carrots, slice the scallions, remove the stems from the mushrooms and give them a good chop too (about 1 inch pieces). Remove the block of tofu from its container and drain well. Place it between a few sheets of paper towels and give it a light press to extract some of the water. Slice the block in 1/2 inch to 1 inch chunks and place on a paper towel to dry out further while you assemble the rest of the ingredients.

Heat a large skillet on the stove to medium heat and add the tablespoon of coconut oil. Add the tofu and mushrooms and let sit, without stirring, for 5 to 6 minutes. Sprinkle the salt, pepper, and grated ginger on top of the tofu and mushrooms and give them a good toss – using the flat end of a spatula to get up any bits sticking to the pan. Let cook for another 2 minutes, then turn down the heat to low and pour in the master stir fry sauce. Give it a good toss, then add the carrots and scallions to the pan. Toss once more and let cook for another 30 seconds before turning off the heat and removing the pan from the stove. Divide the mixture between the lettuce cups, and top with a good sprinkle of sesame seeds to serve.


 
GIVEAWAY >>
Enter to win a copy of The Clever Cookbook by leaving a comment below with your best meal prep tip! The contest runs through Next Wednesday, March 2nd – XO

Shiitake Tofu Lettuce Cups + The Clever Carrot Cookbook // by Faring Well #vegan #recipe

  • Ashley Chew February 25, 2016 at 4:47 am

    I actually have 2 meal prep tips that I do!
    1st: I use my pressure cooker to cook up a big batch of beans that I then use for several recipes throughout the week. Saves time on having to cook beans every day.
    2nd: if I am going to be using a grain like barley, farro, or wheat berries I will soak it in water for a few hours to cut down the cook time.

  • Karlie February 25, 2016 at 5:23 am

    This looks delicious- I have been wanting to try a vegan “lettuce wrap” recipe because my boyfriend loves them. My best meal prep tip is to buy a head of kale from the Saturday market and massage it up on Sunday.. throw it into everything throughout the week and somehow it’s always finished!

    • Faring Well March 10, 2016 at 5:08 pm

      That is brilliant! SO trying that more often. Thank you Karlie!

  • Sue Ellen February 25, 2016 at 5:41 am

    Not a new tip but certainly a time saver: I prep veggies etc right after I return from the grocery. Then, there is no excuse!

    • Faring Well March 10, 2016 at 5:09 pm

      This is probably one of my favorites too Sue!

  • Shelley | Sevengrams February 25, 2016 at 5:55 am

    Your description of being at the Saveur awards and that feeling of “why am I here” is totally something I can relate to. There are often so many ‘industry’ events that I attend because I have to, but look around the room and wonder “why am I here?!” Your honest review of Emilie’s new book is just so lovely! Meal prep tip >> sundays are your friend! I cook all our lunches for the week, meaning that I’ll have healthy lunches throughout the week with zero effort post sunday! x

  • Jodi February 25, 2016 at 6:14 am

    Finding confidence is something I often struggle with, it always seems so silly – so ridiculous but I can definitely relate to not really believing you belong. BUT YA DID! And you do! And your kinds words about Emilie are so sweet, I’m sure she was happy to be sitting at the table with you too :) Love + food shared – always. Love the simplicity of Emilies blog and recipes, this one is all that and more! Have a good one, Jessie! xx

    • Faring Well March 10, 2016 at 5:10 pm

      You are too crazy sweet. I adore you Jodi. Thank you for your sweet words friend!

  • Catherine February 25, 2016 at 7:16 am

    my meal prep tip is do it with someone you love and turn on some music! it makes the experience so fun!

    • Faring Well March 10, 2016 at 5:09 pm

      This is so sweet! Love it Catherine!

  • Sarah | Well and Full February 25, 2016 at 7:34 am

    That “showing up to a party you shouldn’t have been invited to” feeling, like everyone else is on a higher level than you – that’s how I felt when I first emailed you! I couldn’t believe you had actually responded! I’m pretty sure my thought process at the time was like, “OMGOMGOMG my favorite blogger actually emailed me back!!” ;) Still a little starstruck, even now. :)

  • Rachel Joy February 25, 2016 at 8:30 am

    I wish I had a good meal prep tip to share! Evidence that I don’t can be found in the fact that I regularly get dinner on the table for my husband and myself after 9pm! The one tip I can share for mamas that is the only thing that helps me get dinner ready any earlier is to prep as much as you can during your baby/toddler’s naptime! I’d love to get this book, in pretty sure it’s something my disorganized life needs! Haha! Looking forward to sifting through her blog, and these lettuce cups look delicious! Thanks!

    • Joan February 25, 2016 at 7:04 pm

      Prep during nap time..great tip! With two little ones here, I would be a mess at dinner time if I didn’t take advantage of that time.

  • Heidi February 25, 2016 at 8:33 am

    The master stir fry sauce is so simple and great!! I always try to over complicate sauces, so this recipe will be a keeper! 💟

    One tip I’ve recently stared is toasting my brown rice in a dry pan before cooking. I toast the grains on high and shake the pan to keep from burning. The grains kind of pop and smell all yummy. Then I cook by adding the necessary water. The cooking time is cut in half as the grains are more “open” and ready to go.

  • Emilie@ The Clever Carrot February 25, 2016 at 8:43 am

    If I could reach through my computer and give you the biggest a hug right now, I totally would. You are exceptionally talented my friend! Your words flow in such a way, I’m on the edge of my seat waiting to get to the next sentence. And I’m not just saying that because this post happens to be about my book. You are a gem. And I often think back to that day we sat together at lunch- quite serendipitous don’t you think? Like you said, “…it weaves little patterns between people that can’t always be seen in the moment.” I love that. And, I’m truly honored to call *you* a friend. I can’t thank you enough for this gorgeous post and recipe! Your photos- swoon! I just love what you’ve done here, and I’m excited to try this myself (I have some pretty lettuce that I just bought!). Jessie, you’re the best. xoxo

    • Faring Well March 10, 2016 at 5:13 pm

      Oh my goodness Emilie thank you! That just made me smile so big. I’m so glad you loved the post and I am so thankful for your friendship <3 you are a bright shining light in this blogging world - and I am so glad I sat at your table last year ;) it is quite serendipitous, as you said (love that word btw). You are the most welcome ever and I hope you are just basking in love from everyone regarding your book and its stellar release!!

  • Jen February 25, 2016 at 9:33 am

    I pre-portion my veggies and freeze for easy smoothies! Thanks!

  • Charlene February 25, 2016 at 9:52 am

    I’m not the greatest at meal prep, and thinking of what to cook takes me forever! I usually just cook up a huge batch of something, usually soup, and eat that for the rest of the week, but all these tips are inspiring me to try harder! One piece of advice I’ve always taken to heart is to clean as I cook. It makes the final cleanup so much less overwhelming!

  • Lisa Bryan | Downshiftology February 25, 2016 at 10:47 am

    Your description of your feelings during the awards, wow, it felt like you were describing me at so many different events throughout life. That fear and self-doubt and self-consiousness…holy smokes – been there! But how amazing that you WERE there – because you 100% deserved to be! And I’m a big believer in synchronicity…so it seems meeting Emilie was simply meant to be. I mean, look at this amazing recipe! :) x

  • Kiki February 25, 2016 at 11:32 am

    My meal prep tip: wash and cut vegetables in large batches on weekends, so you have them on hand for stir-frying or soups or salads during the weekdays.

  • Mary Beth February 25, 2016 at 11:41 am

    I take extra sauce (homemade or canned) and place dollop s of it in silicone ice trays, the into a labeled plastic bag in the freezer. Then when I need a tablespoon of tomato paste or want some extra seasoning, I just grab a cube from the freezer.

  • Amanda | Pickles & Honey February 25, 2016 at 12:50 pm

    You are so very lovely, Jessie, as is this post. Now I’m off to go check out The Clever Carrot… XO

  • Sophie | The Green Life February 25, 2016 at 4:14 pm

    Oh gosh how many times have I felt this. Being alone in a room full of strangers is basically my worst nightmare haha. I love following Emilie online and from what you’ve just described here, she seems equally amazing in real life. This is such a lovely tribute, Jessie! My meal prep tip is to cook a big batch of a whole grain (quinoa, spelt, rice) or lentils and use them in different meals throughout the week. It saves my life! This sauce + these wraps + these photos = totally swooning over here! <3

  • Clara February 25, 2016 at 4:58 pm

    Lovely recipe!
    I usually cook quinoa and brown rice and keep it always in my fridge so that I can add it to stir frys or whatever!

    Thanks for your sweet post!
    xx

  • Brooke @ Chocolate and Marrow February 25, 2016 at 5:40 pm

    This is just the sweetest post ever, Jessie! And I know exactly why because I agree, Emilie is a fantastic person/blogger/AUTHOR. I remember meeting her too at the welcome reception thing and her warmth and confidence totally shined through…much like yourself, I might add. (For the record, those jitters didn’t come through at all on your part…I wish I could say the same for myself LOL, I was shaking in my boots/sandals around all of those talented people most of the time!)

    Love the idea of having a “master sauce” for all kinds of asian dishes. I’ll just file this recipe away for more awesome v-friendly dinners. Keep ’em coming, lady!! xx

  • Sabine - Sweet Lemons and Lilikoi February 25, 2016 at 5:41 pm

    Your post is so inspiring and up-lifting. And I am in the moon for Emily and her beautiful book. Fav Prep tip? I like to kick off the day with a nutritious breakfast (yet has to be quick). My go to are steal-cut oats. So I cook a large badge for the week on Sundays. And I give it a seasonal twist while it cooks adding apples/ pears & cinnamon, or I add fresh berries in the morning. Everyone loves it. Cero bad ingredients + no prep time + a cup of coffee = happy home ;)

  • Lindsay February 25, 2016 at 5:44 pm

    Double everything! It takes the same amount of time to make the same amount of beans. Also, use the freezer as much as possible.

  • Chelsea's Healthy Kitchen February 25, 2016 at 7:07 pm

    Haha I am so awkward at parties, so I know how you must’ve felt! But it always helps to be able to connect to just one other person to not feel so out of place.

    I’d love to win a copy of this book! My best meal prep tip is keeping fast easy options on hand (like eggs, frozen edamame, chopped vegetables, etc) so that I can always make a nutritious meal no matter how time crunched I am.

  • Sara February 25, 2016 at 10:01 pm

    Looking forward to trying this recipe! My best prep tip is to involve the entire family. My daughters are 5 and 7 and eager to help with meal prep and cooking…it’s amazing what kids can do in the kitchen!

  • Breana February 25, 2016 at 10:50 pm

    Thank you for constantly introducing your readers to fabulous people! I love your blog for that. I like to prep by chopping garlic and onions for the week because it allows me to be lazy while still having flavorful meals! I also subscribe to a food box which delivers random produce each week, so when I get the box I spend some time meal planning and chopping the rest of my veggies so I don’t miss a beat throughout the week!

  • Gena February 26, 2016 at 4:55 am

    I totally know the feeling you mention, Jessie — I think it’s the blogging equivalent of “imposter syndrome!” I love writing a blog, but it does invite a lot of self-comparison or feelings of relative unworthiness — at least it does for me. I’m continually fighting the feeling that I’ve no clue what I’m doing and fighting back the urge to compare my work unfavorably to others’. But I also feel that confidence is important, that owning one’s own creations is important, and I try to fight those feelings — even if I don’t always succeed.

    In other news, I love Emilie’s work, and I’d love to get a copy of her book!

  • Rosanne Morison February 26, 2016 at 8:39 am

    This looks amazing! Definitely saving this one to use once the CSA greens start coming in the spring. Similar to other comments, my best prep tip is to wash/dry veggies prior to putting them in the fridge.

  • Joy February 26, 2016 at 9:27 am

    I don’t know if it’s a tip per se, but when I do my meal prep I make not only full meals I can take for lunch at work (such as a soup, stew, or chili), but I also make sides that I can use throughout the week for dinner. It saves me a whole lot of time during the week.

    Thanks for the chance to win! That book looks wonderful.

  • Aysegul February 26, 2016 at 11:34 am

    What a nicely written note Jessie. I, too, made one of her dishes with the same note. Isn’t it amazing how easy and delicious it is.
    These shiitake tofu lettuce cups are simply delicious looking. So beautifully photographed. <3

  • Heather February 26, 2016 at 12:15 pm

    Oh this looks so tasty. Emilie’s blog is lovely and that glowing personality you describe exudes from it (just like in yours!). My tip is: the freezer is your friend! I make pretty big batches of things like beans, sauces, falafel, potstickers, etc and freeze them in small proportions. Saves time, money and sanity for the nights you are just not feeling like chopping, cooking, prepping, waiting.

  • Ashley Mauceri February 26, 2016 at 1:27 pm

    Thanks so much for the chance to win! My favorite meal prep tip is to get my boyfriend to cook for me! Haha. :)

  • Wen February 26, 2016 at 3:24 pm

    Love this recipe!!!

  • Allison February 27, 2016 at 11:44 am

    This looks so good! I love lettuce wraps. I’m not sure if it’s a tip, exactly, but my favorite time-saving strategy is to prep and assemble my lunch for work the next day the night before. That way, I can just grab and go in the morning.

  • Lisa February 29, 2016 at 7:33 am

    Can’t wait to try this recipe!
    A couple cooking strategies I use —
    Like many others, when I cook grains I double the amount and save the extra in my fridge for use later in the week or if needed for a quick meal.
    Also, after I estimate the amount of time I need to cook a recipe/meal I add in 10 or 15 extra minutes. It seems that something always comes up (the phone rings, an ingredient goes missing in the back of the fridge or cupboard, etc) and I’m often glad to have had the cushion of the extra time.

  • Liora @ Allthingsloveli March 1, 2016 at 6:51 am

    This cookbook looks so wonderful, i love the font she used for the title! For time saving, I like to make big batches of soup that can be used for many meals- either fresh or frozen!

  • Shilpa March 2, 2016 at 7:35 am

    Meal prep tip: Make extra of dressings/sauces. Makes meals come together so much more quickly!

  • Rachel Dahlberg March 2, 2016 at 7:39 am

    So excited about this cookbook (fingers crossed)! I LOVE meal prep and am always looking for wholesome shortcuts! My favorite meal prep item is a hearty quinoa salad that can function as lunch throughout the week, or a side dish to dinner. Sometimes I make a southwest version (black beans, corn, cilantro, tomato, red bell pepper, lime, cumin, etc.) and other times I make a Greek version (red onion, kalamata olives, sundried tomatoes, artichokes, green bell pepper, feta, etc). It’s light, filling, and pretty effortless to make- just chop everything up and toss it in!
    Happy feasting to all of you :)

  • Sus // roughmeasures.com March 2, 2016 at 7:43 am

    I totally know what you mean, I still feel 12 years old so when I go to ‘grown up’ events I feel like an alien! You totally deserved to be there!
    This sounds like such a fab book. My go to meal prep tip is to pre prep veg at the weekend, my man and I spend an hour or so peeling and chopping veg, portioning it up into pots and pop it in the fridge. Then it’s all there ready when you come in from work in the week!

  • Jessica Kirby March 2, 2016 at 8:29 am

    I can kind of see how you are feeling. I have been wanting to jump into the blogging world but I find so many excuses not to. I get too nervous and think I am in over my head. I’m by no means an expert at writing or blogging so I wouldn’t know where to begin or if i’d be welcome into the community. I’ll admit I have been quietly following your blog for awhile and I even get to nervous to comment or engage myself into any conversation. I love your writing and photography, so keep up the good work.

    As for a food prep tip, I keep fruits and trail mix out on the counter so that it can easily be grabbed heading out the door. I also make extra dinner so that I can pre-pack lunch.

  • Mario March 2, 2016 at 8:35 am

    Meal Prep Tip: Always clean as you go, it saves you time and will allow you to not have to worry about the big clean up after a meal! It also allows your to work on your timing which in some cases is crucial.

  • KJ | Om Nom Herbivore March 2, 2016 at 9:52 am

    This recipe reminds me a lot of an appetizer my husband gets at a local sushi restaurant. Yum!! For food prep… pre-wash and salad spin all greens so they are ready to go when you want a quick salad! :)

  • Steph March 2, 2016 at 9:55 am

    Hi! One of my tricks for meal prepping for my juicing in the morning is to blend all my greens, pour the juice in cupcake pan and then freeze. Once frozen I take them out and put in a container so I can just grab one or two out in the morning and blend away for a great green juice. It seems I kept running out of greens and this helps with having a back up plan and staying prepared and healthy!

  • Madison March 2, 2016 at 9:58 am

    Oh my, I love this post and I am an avid admirer of the work you do, Jessie. I have a suggestion for a snack rather than a food prep tip! When mustard greens are in season, for a fast and satisfying snack I scoop them in hummus. It takes no work at all and is oh-so-perfect. The spiciness of the greens and the mellow creaminess of the hummus pair perfectly.

  • Hannah March 2, 2016 at 10:41 am

    I discovered your blog last year through instagram and it has quickly become one of my favourites. Your sweet spirit and genuine joy shine through in every post! I’ve been cooking since I was a little girl thanks to two parents who love to cook and are really good at it too. I even thought about going to culinary school before college. Since coming to school I try to cook every chance I get, though it’s pretty difficult in a college dorm with a pretty sad kitchen. Next year I will finally have a good kitchen and I’m looking for great ways to save time in my crazy schedule. My mom taught me to make vegan pesto a couple years ago and it’s so good! My meal prep tip is to make a big batch of pesto and put it in an ice tray and freeze it. That way when you need a sauce for anything, from pasta to sandwiches, you simply pop it out of the freezer. It works great with other sauces too, not just pesto. I’ve done tomato sauce, chicken broth, and coffee!

  • Denise March 2, 2016 at 2:44 pm

    Plan ahead and look for grocery store sales!

  • Lantana March 2, 2016 at 3:24 pm

    So very sweet to see the fruit of such genuine friendship gained & exchanged via the food blog world! Two kind, authentic souls, kindred spirits brought together by the love of honest food- and we ravenous readers get to profit from it:) thank you Emilie & Jessie for warmly & simply sharing what you love.
    So excited about the opportunity to win The Clever Cookbook! So many fantastic ideas already as far as meal prep goes! Mine is quite simple- a habit I’ve developed that makes cooking a thousand times easier, no matter what I’m making: put away the things you won’t need anymore as you go (okay, unless you need it particularly for photo aesthetic;) That way, you have a nice, lovely clear space for each part of the process & by the time you have finished!

  • Emily Andrew March 2, 2016 at 3:52 pm

    Love this recipe! The Clever Cookbook sounds fantastic! I’d love to test all the recipes! I love your honestly in speaking about Emilie and the Blog Awards. A year or so ago I decided I definitely wanted to start a food blog. I was testing and making all sorts of things and friends were asking where to get the recipes. I started a site and in researching other sites, became overwhelmed and incredibly intimidated. My recipes & photography simply can not live up to the sites I was following (including your own), I said to myself. Your honesty in this post has turned this completely around. I have decided to “just do it”. My dream can not become a reality if I don’t start somewhere. My goal for the month of March is to get my first post up. I can’t thank you enough for your inspiring words which have given me the swift kick I need to get on track. :)
    Here are some my prepping tips!
    -Last fall when all of my basil was overwhelmingly large and going to be bolting/out of season soon, I made a huge batch of pesto and portioned out individual servings. I froze them and now just a quick defrost makes for a pesto that tastes like it’s fresh out of the garden mid winter.
    -I also have an ongoing bag in the freezer that I add chopped veggie discards to eventually make a veggie stock with. Some examples are carrot and radish tops, veggie peels, broccoli & cauliflower stocks, mushroom stems- you name it! Don’t throw those away! Save them for a stock!
    -Once a week I throw together a bunch of herbs, olive oil, vinegar, lemon juice and honey in a jar to make a dressing that will last us through the week. I vary the herbs to whatever taste suits me at the time :)

  • Becca March 2, 2016 at 4:11 pm

    As a single momma to a crazy fun little man our meal prep tip is make enough to use as leftovers!! Great for last minute thrown together lunches in the morning… Also, wash/peel/chop all your fruits, veggies and greens so you don’t have to waste time doing it last minute AND so you don’t lose it to the dark corners of your fridge LOL ;)

  • Ingrid - Let's talk evergreen March 7, 2016 at 6:50 am

    Looking at all of these comments I hope you now realize that you belong here, you belong in that room full of award winning bloggers like yourself. I admire your down to earthness and I think that makes you a wonderful person. <3

    • Faring Well March 10, 2016 at 5:14 pm

      Oh Ingrid! Stop! You are too sweet and I adore you. Thank you friend. I just love how we have connected and cannot wait to hang in person with you one day – you’re sweet heart is too much <3

  • Alexandra April 9, 2016 at 3:10 pm

    Thank you for sharing your story of awkwardness with such honesty and openness. That sure is a situation all of us have been in, but not many are willing to admit how weird it really feels. Keep up the great work :)