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The following post is from Shaina of Food for My Family and Olmanson Photography:
source: Shaina Olmanson | Food for My Family
I often end up with leftover steak. The thing is, we started buying a side of beef a few years ago. We split a whole cow with the neighbors, and we each take home an equal portion of the entire thing. It has saved us money on the price per pound of expensive cuts like steak, but it is also far cheaper than buying even conventional beef in the store. Cheaper grass-fed organic beef. Nothing to argue about.
The reason we end up with leftover steak, however, is that the cuts are packaged in brown paper when they arrive from the butcher. They are loaded into the freezer by type, and then when we pull them out of the freezer we often have these vexing issues: Do we need one package of steaks or two for six people?
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The following post is from Shaina of Food for My Family and Olmanson Photography:
source: Shaina Olmanson | Food for My Family
Do you ever feel stuck when it comes to eating fresh produce? Sometimes, when I stare into my well-stocked refrigerator in search of a quick bite, no matter the amount of produce that seems to overflow from the shelves, I feel as if they aren’t a practical option for a fast lunch, an impromptu dinner, or a simple snack.
This past weekend I spent some time at The Big Summer Potluck, enjoying the weather in Murrieta, California and a picturesque organic avocado grove. During our Whole Foods’ catered lunch, they introduced this concept of a beans, greens, and grains bowl. A rainbow of produce was set out, red bell peppers, all shades of green from the pale green hue of a diced cucumber to the deep emerald green of sautéed collard greens and chard. Golden beets, tri-color quinoa, jet black beans, and sauces in a variety of shades were all available for consumption.
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