Making date balls feels like one of my few secret tricks in life. When I have a stash of date balls in the freezer, I feel ready for anything - school lunches, a hike, a rushed breakfast. They’re also a great way to get kids to eat nuts if they’re adverse to the texture (my oldest, for example, doesn’t love almonds). They’re a bit time consuming to make, but just go for it. Once you get started it’s really not that bad (can you tell I often need to give myself a pep talk, too?). And you’ll be so comforted to know they’re in the freezer.

Here are three of my go-to recipes. I’m starting with simplest, and then the second and third recipes are just a tad more complicated. But not much. Don’t be scared.

Coconut Apricot Balls

3 cups dried apricots (if they’re not very moist, soak in hot water first)
2 cups raw cashews or blanched almonds
1/2 cup unsweetened finely shredded coconut (desiccated coconut)
2T maple syrup or honey
1t vanilla extract
1/8t salt

one / Add all the ingredients to a food processor. Pulse until well combined. Add water if the mixture seems dry.

two / Roll into balls, place on a cookie sheet or plate, and freeze until solid. Store in the freezer in an airtight container. Leave out at room temperature for at least 20 minutes before eating.

Apricot, Date, and Cashew Balls

1 cup cashews
pinch of salt
16 dates
1/4c dried apricots
1T almond butter
1/4c sesame seeds
1/2t cinnamon

one / Process the nuts and salt in a food processor until the nuts are coarsely ground.

two / Add the dates, apricots, almond butter, sesame seeds, and cinnamon. Keep processing the mixture until it starts to stick together a bit. When you can make a ball and it stays together, you’re good.

three / Roll into balls, place on a cookie sheet or plate, and freeze until solid. Store in the freezer in an airtight container. Leave out at room temperature for at least 20 minutes before eating.

Date, Cranberry, and Cashew Energy Bites

2 cups raw, unsalted cashews
1 1/3 cups lightly packed pitted dates
1 cup dried cranberries (or dried cherries, if you're feeling spendy!)
1-2t cocoa powder
1/2 cup raw pecans
1 or 2 pinches fine sea salt, to taste

one / Process the cashews in a food processor until they are finely chopped. Leave a few bigger pieces, but take care not to process the nuts so much that it becomes flour.

two / Remove 2/3 cup of the processed cashews and set aside for the final step.

three / Add the dates and cranberries to the food processor and process until finely chopped. The dough will start to become sticky.

four / Add the cocoa powder, salt, pecans, and the reserved 2/3 cup cashews. Pulse as needed to incorporate.

five / At this point, the dough should be sticky enough to roll into balls. If it is too dry/crumbly, add a teaspoon of water at a time until it reaches the desired consistency.

six / Roll the dough into small balls and place on a plate or cookie sheet. I use a 1T cookie scoop. (Unlike cookies, though, it doesn't matter if the balls are uniform in size since you won't be baking them.)

seven / Freeze balls on the cookie sheet or plate. Once frozen, store in a jar in the freezer. Leave out at room temperature for at least 20 minutes before eating.

//

What’s your favorite recipes for energy bites or no-bake cookies?

After completing our kitchen renovation and having the space to cook again, I’ve really been enjoying trying new recipes (for months it was a steady rotation of pasta and rice with veggies!). Here are five vegan dinners I’ve made recently that I highly recommend!

one. // Pineapple Rice {101 Cookbooks} - This was a huge hit with the whole family. The dressing is made with pineapples, but I also set some aside to go in the rice itself (the recipe doesn’t do this but I think it improves the dish!). Be sure to make your rice ahead, as cold rice is best for fried rice!

two. // Orecchiette with Creamy Carrot Sauce {Feasting at Home} - My kids kindly call this “mom’s mac and cheese” but there’s absolutely no cheese in it. The creamy carrot miso sauce is the orangish color of mac and cheese, but much healthier. The sauce freezes well, so double it for multiple meals. The carrot top gremolata is delicious if you have time to make it. I often add sautéed mushrooms as a side, or fresh greens.

three. // Roast Squash Salad with Crispy Chickpeas {Bon Appétit} - Not a kid-pleaser, but the adults in our family (all two of us!) adored this dish. The recipe makes a good amount of dressing, so there might be enough leftover for a salad lunch the next day!

four. // Kung Pao White Beans Skillet {Full of Plants} - This is one of my favorite recipes I’ve discovered in the past few years. I cook a lot of Asian food, particularly Chinese, and this bean dish replicates delicious flavors of “traditional” dishes with the health benefits of legumes. I’ve made it with black-eyed peas, too, and it was equally delicious! Serve with rice or noodles.

five. // Kitchari {Goop} - Awhile back, I shared this recipe on my Instagram, and my best friend gently mocked me for the source. But I have made this mung bean and rice dish too many times to count and I adore the simultaneous simplicity and complexity of it. Add whatever veggies you have on hand (carrots and potatoes are always good) and eat it for any meal of the day.

What’s the best dinner you’ve made lately? Will you try one of these recipes soon? If you do, let me know what you think!

I am all about super practical tips that help us all make concrete changes that simplify our lives and reduce our environmental impact. I believe that individual actions keep us connected to the broader issues of the climate crisis. It also feels good to “do something” where you can.

I was thrilled when Redfin asked me share my best tip for a more sustainable kitchen.

I had trouble narrowing down my tips to just one, but thankfully they compiled tips from sustainability experts all across the country, so there is plenty of detailed advice. Read more:

Experts Dish Their Secrets for Keeping a Sustainable Kitchen

Which of these practices have you already implemented in your kitchen?

Are there any tips you’d add to the list?

What new habits would you like to adopt this year?

What changes do you think have the most environmental impact?

one // Buy an ethically-raised turkey. Or skip it all together. Don’t support large-scale factory farms; order at least an organic turkey but perhaps go a step further to get one that was humanely raised, like a “pasture-raised.” These practices improve the health of the turkey and the health of the farm. However, don’t be hesitant to skip meat if possible. The environmental impact of raising animals is very significant, so eliminating meat from the meal would go a long way towards reducing your impact.

two // Use reusables not disposables. Food always tastes better off a real plate with a real fork. It’s a great time to bust out the china, if you have it. Your ancestors definitely weren’t eating with petroleum-based silverware!

three // Don’t buy any new decorations or clothing. Use what you have! Be grateful for what you have! Holiday decorations are the single-use plastic of home decor. If you already have some, great, but no need to go out and buy more. Especially during a pandemic!

four // Minimize food waste, and try to compost whatever you can. I’m always the person who takes compost home from a family party. Even though we’re having small gatherings this year, perhaps there’s someone who can collect the food scraps in a paper bag if you don’t have a way to compost yourself. Alternatively, there’s likely a compost drop-off point near you.

And nip food waste in the bud at the outset by making sure you don’t cook too much food, fill your plate too high, or forget to properly store what’s leftover. Also, make turkey broth from the carcass or send it home with someone who will.

five // Enjoy mashed potatoes! Did you know potatoes have one of the lowest carbon footprints of any food we eat? It only takes 3 gallons of water to produce one potato. They’re super sustainable, so be proud of your second helping.

six // Get outside. A walk or a “trot” before or after the Thanksgiving meal is always a good idea. The more we connect with nature, the more we think about the ways can help be good stewards for the earth.

Happy Thanksgiving!

I grew up camping. From summer camp canoe trips to family hiking trips to the times we didn’t want to rent a hotel on a road trip, I camped a lot. I’ve always considered myself a “camper.” However, when we moved to Colorado eight years ago and got invited to go camping with friends, I realized family car camping was a whole different beast than the camping I grew up doing. There was no filling your sleeping bag stuff sack with dirty clothes to make a pillow. People brought pillows! And mattresses. And bikes!

In the past several years, we’ve embraced this type of camping. I love sleeping with my pillow. I recently bought a sleeping pad and it’s divine. And yet, I still seek some degree of simplicity when we’re out in nature. Less is more. And this is particularly true when it comes to waste. I have no interest in creating a bunch of trash while I’m communing with the great outdoors. There are few things that hurt my heart more than an overflowing dumpster at the edge of a campground.

Figuring out how to minimize waste while camping can be a bit daunting. Drawing on my childhood memories of minimalist camping and my more newly-developed “zero-waste” habits, I’ve come up with some tips for making your outdoor adventures more waste-free!

one // Compost. Whether camping or in your house, composting is the number one way individuals can reduce the amount of waste they send to the landfill. By some estimates, up to 50% of household trash is organic matter. So much of our camping “trash” is compost: produce scraps, coffee grounds, uneaten sandwich crusts that fell on the ground… Put all this in a compost bin and take it home with you. If you don’t have your own compost service, most cities have a free drop-off locations. Line your bin with brown paper to reduce smell and make sure to tie your bin up high in a tree or put it in your car overnight!

two // Bring your own plates, cups, and utensils. When we camp, we bring three large plastic bins. One contains dry foods, one contains cooking utensils, and the third holds miscellaneous camping items like matches, flashlights, a first aid kit, bug spray, etc.

I pack plates, cups, bowls, and silverware for everyone in our family. I also bring a lightweight placemat to use as a cutting board, a sharp knife, a peeler, a large bowl for prepping foods, a cast iron pan for cooking, a sauce pan for boiling water, a moka pot (small stovetop espresso maker)…and any other cooking tools I’ll need for the meals I have planned.

I beg you, do not use disposables when you camp. It just goes against the entire idea of enjoying nature. You’re going to eat off a plate that was made by cutting down trees while you’re enjoying the view of the trees?

three // Take your “rag system” with you. I always encourage people to adopt a “rag system” in their home to minimize the use of paper products like tissues, napkins, and paper towels. And it’s not that hard to take some cloth towels on the road!

Here’s what I do: I take a bag of clean cloths (mostly dish towels, but also smaller clothes to use for spills and noses) and a wet bag for dirties. When a dish towel is dirty beyond reuse, I throw it in the dirty bag. Any super dirty clothes might go in there too. Wash it all once you’re back at home.

four // Bring tap water in reusable containers. Years ago, we had a large plastic “bladder” for taking water camping. These are great, and I support anything reusable that limits single-use water bottles! But, we made the mistake of letting our kids play with it at home, and it inevitably sprung a leak. Instead of buying a new one, the next time we went camping I brought a six pack of old wine bottles filled with water. I put them in one of those reusable wine carrying bags to keep them organized. This worked well, so now we bring them every time we camp. I also have a few gallon-sized bottles we bring. If the campground has a water pump, bring a funnel and you can easily refill these bottles. When we go somewhere without a water source, we bring a large 5-gallon glass bottle I bought at a vintage store as a decorative item. (I was searching Amazon for a non-plastic water container and saw a bunch of large glass bottles and realized I already had one sitting in my dining room full of fake flowers!) #usewhatyouhave

five // Minimize individually wrapped foods. It can be tempting to rely on “convenience foods” when you go camping. Granola bars, juice boxes, applesauce pouches, chip bags… Marketers convince us our life will be easier if our food is “grab and go.” But, really, when you’re camping there’s plenty of time to cut up some fruit or bread for a snack. There are many delicious snacks that don’t come with a lot of packaging. Make a big jar of trail mix to dole out to the kids. Give them bananas or apples. For more ideas, check out my post on low-waste snack ideas.

six // Recycle. Properly. It ceases to amaze me how many people put their recyclables in a plastic trash bag. If you do this, they WILL NOT be recycled. Put recyclables in a recyclable bag, like a paper grocery bag.

Another “no-no:” can crushing. Do not crush your cans; this also reduces the chances they’ll be recycled because recycling machines have electronic readers that scan for the shape of cans.

Something else to consider: rural areas typically don’t have as robust of recycling facilities as urban areas. If you’re someone who lives in a city and is going camping in a more rural setting, bring your recyclables back home to ensure they get recycled.

seven // Meal plan. Just like at home, you’re likely to waste less food and maximize your ingredients if you have a plan. Some of my go-to meals for camping are:

• pasta with pesto and veggies/legumes

• tacos with sweet potato or mushrooms, avocado, salsa etc.

• lentil soup with rice (make both ahead and just reheat!)

• peanut butter + jelly sandwiches

• vegetable and hummus wraps

• scrambled eggs and potato hash

• oatmeal (oats, chia seeds, flaxmeal, coconut flakes, raisins…)

• pancakes (try my make-ahead mix!)

eight // Consider non-tangible waste. Reducing waste is a simple step we can all take to help the environment. I’m a big believer that the benefits stretch far beyond the trash bin by simplifying your life. But it’s also important to remember that our trash might not be the biggest way we pollute the earth. The fossil fuels burned by driving to a campsite are not insignificant, and neither are those powering a RV generator. Often, when we camp somewhere with a body of water or a hike, I’ll see people driving from their campsite to the lake or trailhead. If this is absolutely necessary, then by all means. But you already drove to the campground, so maybe spare the earth the extra pollutants while you’re there?

nine // Keep learning and researching. Every year I have new ideas about how to do something that I hadn’t considered before. I discover new ways to reduce my waste or accomplish a task in a way that has a smaller environmental impact. My next goal: cook while camping with fewer gas canisters. They’re not recyclable and they’re also a hazardous waste, so they need to be dropped off at drop off locations and should not be put directly in your trash bin. (But, if you’re like me, they just accumulate in you house because you can’t confront the waste you’ve created!)

ten // Teach others. We need to remind each other how to take care of the earth so it will always be enjoyable for camping trips. Talk with your family and friends about the importance of reducing our environmental impact. Pick up any litter near your campsite. Exploring and respecting nature is a key to becoming more eco-conscious citizens!

Conscious consumption is a goal of many, especially when it comes to food. As recently as a few months ago, my grocery shopping was guided by a commitment to minimizing my environmental impact. This meant buying food with no packaging, eating mostly vegan, and not wasting food. I rode my cargo bike to the nearest grocery chain store and filled my jars and cloth bags with the bulk goods and produce my family of five would need for a week.  I prided myself on being almost “zero waste” and making many things from scratch: bread, yogurt, nut milks and butters.

I did not shop at Costco. Other than a few jars of lentils, I didn’t stock much dried food in our pantry. But then, in early March, the bulk bins suddenly “closed.” They were replaced with items in pre-portioned plastic bags. The store asked customers to stop using their own containers. My world was turned upside down. And, worse, my flour jar was empty.

I was genuinely flummoxed: where did one buy raisins if not from the bulk section? Pepitas? What about flaxmeal; does that come in a plastic bag somewhere? All the staples my family was used to consuming seemed elusive. I couldn’t find them in bulk, or even in packaging for that matter. 

My main concern was, of course, the unsettling news about COVID-19. But, practically, I needed to feed my family. Amidst these worrying reports and “stay at home” orders, a glimmer of hope: I saw on social media that several Community Supported Agriculture options were providing local delivery. I immediately signed up for two, and felt the tension in my chest ease slightly with the possibility that I’d found a way to support the local food economy and nourish my family.

Now, once a week, the ultimate gift appears on my doorstep: minimally-packaged local produce. I peer into the boxes and then strategically plan our meals. I cook the most perishable vegetables first. I am careful not to waste anything edible. We’ve enjoyed wild mushrooms cooked in farm-fresh butter, sautéed carrot tops, muffins baked from bruised apples, and sour-milk pancakes. We are surviving without the bananas to which we were accustomed. I am pleased I’ve always known how to deliciously prepare those lentils I had in my pantry.

As for my flour jar, a generous Costco-loving friend gifted me a 25-pound bag. One of the CSAs offers bags of hard red wheat flour, too. It turns out flaxmeal and raisins aren’t too hard to find in packaging. The carbon footprint of that plastic waste is counteracted by the sustainable local agriculture I am supporting. I’m not sure when I’ll be able to return to the bulk bins. But I do know I’ll be keeping these CSA subscriptions indefinitely.

A few weeks ago, some friends and I were talking about what we feed our kids for breakfast. One mentioned waffles, and I thought to myself, “geesh, I cannot get it together enough to make waffles on a school day.” It honestly didn’t occur to me right away that she meant frozen waffles you buy from the store!

I don’t say that to be holier-than-thou, it’s just representative of how much my thinking has shifted on food preparation. I certainly don’t make waffles every day, but when we do have waffles, they’re homemade.

A big part of reducing waste from the grocery store is making your own food. And a big part of making your own food is having easy, reliable, recipes at your fingertips. Waffles aren’t something you can just wing. If the ingredient ratios are off, they’ll stick to the waffle maker (the key is plenty of fat!).

Finally, after many misfires, I’ve found a simple recipe that works for us. Maybe it’ll work for you, too? The recipe makes just enough for our family of 5. Double if you want leftovers!

Whole Wheat Waffles

1 cup (125g) all-purpose flour
1 cup (120g) whole wheat flour
1/4 cup cornstarch or arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups milk, any type (or use yogurt whey!)
1 cup oil (olive, grapeseed, coconut…)
2 eggs
1 teaspoon vanilla extract

one / Combine the dry ingredients in a bowl.

two / Add milk, oil, eggs, and vanilla to a bowl or blender. Whisk or blend until well combined.

three / Add dry ingredients and continue to whisk or blend until batter is uniform.

four / Cook on a waffle iron to desired crispiness.

In the past year or two, cashew cream sauce has become one of my go-to condiments. I put it on pasta at least one night a week, and also love using it in place of cheese in dishes like enchiladas or lasagna. It’s great as a vegetable dip or salad dressing, too. The recipe below includes nutritional yeast, which gives it a cheesy flavor, but you could omit that and add fresh herbs instead. Or any other flavorings you desire! Smoked paprika might be good…

Cashew Cream Sauce

2 cups of cashews (raw or roasted both work fine)
1/4 cup olive oil
2 cloves garlic
1 teaspoon salt
1 tablespoon nutritional yeast

one / Soak cashews in water. It’s best to soak them for a couple hours, but 20 minutes in boiling water will do in a pinch.

two / Drain about half of the water out, and place the cashews with water in an immersion blender, upright blender, or food processor.

three / Add olive oil, garlic, salt and nutritional yeast to the blender.

four / Process until smooth. At this point, add more water to make the sauce whatever texture you’d like. It will thicken up over time too, so no worries if it’s a bit liquid-y.

five / Enjoy immediately, store in the fridge up to a week, or freeze for later use!

Happy 2020! I have been thinking about a few goals for the year recently. I realize that one can make goals anytime, and every moment is a chance for a change in one’s actions or behavior. I can see the argument against resolutions; against trying so hard at something you could have been doing all along just because it’s a new year. But there’s no denying that change from one year to a new one prompts people into a state of personal reflection. For me, this has felt especially true this year. I’ve been craving some changes; some goals. It feels like the right time to set some intentions for the months ahead.

I just reading a New York Times piece about eco-resolutions. The piece noted: “Climate change is not a problem that can be solved or mitigated enough by individual behavior, though it is good, important and a place to start.”

Well, shoot. I guess I should nix my resolutions then.

NO! Duh. The NYT goes on to say:

“We can’t fix this alone. We can’t all do everything. But, we can all do one thing. So just pick one thing — whether it’s eating less red meat, or composting, or riding your bike to work, or cleaning up plastic litter in your community, or buying secondhand clothing — and actually do it.”

This year, I’m picking five things. Four of them have something to do with my environmental impact. One of them might be slightly bad for the earth, but good for preserving and cultivating relationships. One or two of them are actions that I’d consider significant individual efforts to combat the climate crisis.

one // Don’t buy any clothes.
I like to shop. I like new clothes. I like feeling pretty. For years now, I’ve mastered the “art” of consignment shopping. I can find pretty good pre-owned clothes. And because I’m buying $2.99 shirts at Goodwill, I tell myself it’s okay. But, really, I have way too many clothes. I have many things I like, but a lot of items I don’t really like. And too many things that don’t fit quite right. It seems, for a long time now, I’ve prioritized quantity over quality.

Having a small wardrobe of high-quality items is the ideal for which many of us are striving. However, I don’t really know how to get there without (irresponsibly) ditching most of my clothes and buying new items (that have used a lot of resources to create).

I don’t really have the answers right now, but I think a first step is to stop bringing more in to my closet. To wear what I have. Hopefully I’ll wear out a few things. After a year, I’ll reassess. Any and all suggestions and comments welcome!

two // Send a card by mail to someone once per month.
There was a time, long ago, that I was really good at sending letters. As a kid, I was all about pen pals. But in recent years I’ve totally sucked at sending mail to those important to me. I could blame it on technology or kids or both, but really all that matters is that I’d like to change. Each month I’ll send a card to someone. A “thank you” or a “happy birthday” or just a “hi.”

three // Walk or bike for any trip less than 2 miles (one way).
This is more of a “keep” than a “start.” I’ve been aiming to do this for most of 2019, but I’m going to keep prioritizing carbon-neutral transportation for short trips. I’m hoping to expand my range a bit too. If all of us made this change, it would have a huge impact on the amount of fossil fuels we’re putting into the atmosphere.

four // Make homemade pasta at least once.
We have a pasta maker. I never use it. I really like pasta. I want to make it. Hopefully more than once. But at least once this year!

five // Learn some basic sewing skills.
I’m not planning to make my own clothes or anything crazy, but I’d like to be able to fix things and maybe make some simple items like produce bags. I found an old sewing machine for free on Facebook. I’m going to pick it up tomorrow, and hopefully get started soon after that!

//

What are your goals for the year? I’d love to hear! Particularly your “eco-resolutions!”

Lentil soups are the one of my top choices when I need to make something that’s fast, healthy, hands-off, and cheap. I always keep lentils in my pantry (hey-o, zero waste!) and they can be made into a delectable soup with only a few other ingredients. And often you can throw everything in the slow cooker.

Last fall, I made so many lentil soups that they all started to blend together in my brain. When a friend asked me to send her the recipe for a soup I’d mentioned making, and I hadn’t the foggiest idea which of the myriad of lentil soups that might be.

So, to keep everything straight, for me and for you, here’s a compilation of my favorites. A few are a tad fancier and a couple are quite simple. But they’re all remarkably delicious. And easy. And healthful.

These are listed in order of easiest (or perhaps, simplest) to fanciest. But none are much work relative to many other dishes. I recommend doubling them all; they freeze remarkable well.

Moroccan Red Lentil Stew {Parents Need to Eat Too}
This comes from a cookbook and I can’t seem to find it online. It’s super simple, like most of the recipes in the book, but remarkably good for minimal effort. You put everything in the slow cooker and walk away. I highly recommend this cookbook if you are short on time but want to make healthful dishes to please a variety of palettes.

Red Lentil Soup {the kitchn}
This is one of my go-to recipes. It’s super simple as written, but you can jazz it up by adding other ingredients. I’m always amazed at how delicious it is for such little work.

Freezer Meal Detox Lentil Soup {Pinch of Yum}
Make this. And all of the freezer meals on this blog. So good. I rarely freeze the ingredients together; I usually just make the soup. It’s a good one to take to a friend who needs dinner. Healthy and yummy.

Wild Rice Bowl with Lentil Curry {The Kitchn}
This is easy and tastes great with wild rice or red rice. I add fresh tomatoes and greens at the end.

Glowing Spiced Lentil Soup {Oh She Glows}
Can’t go wrong with this one. A touch fancier than the above recipes, but still quite easy.

Healing Thai Butternut Lentil Soup {ambitious kitchen}
This recipe is a bit different than the others because of the Thai flavors, the coconut milk, and the nut butter. It’s richer but not in a bad way. In a way that is comforting after a long day. I’ve used potatoes (sweet or regular) in place of the squash on occasion and it’s worked out very well.

Spicy Red Lentil Soup with Coconut Milk and Spinach {Milk Street}
Milk Street recipes are amazing. This one is no exception. Definitely double it.