Healthy Eating
Gluten-free used to mean settling for dense, gummy baked goods that no one would choose to eat unless they had major, life-altering issues with wheat.
Jessie Oleson Moore
Navigating the oatmeal aisle can raise a lot of questions. Is "rolled" the same as "quick"? Steel superior to Scottish?
Ashley McLaughlin
It’s 5 o’clock somewhere! And that means someone is scrambling to figure out what to make for dinner. Don't worry, you can totally whip up one of these 30-minute meals before the hangry starts to hit.
Bluprint
Eating the seasons is never more fun than when picking your produce! In this lesson, Amanda shares her pro tips on what's in season when, why in-season produce is better and more affordable, and when it it makes sense to go with frozen. She also sheds light on choosing organic vs. conventionally grown produce. Back in the kitchen, you'll learn how to get a head start on your weekly food prep, including foolproof ways to store fresh herbs and other finicky produce.
Amanda shares how buying in bulk makes so much sense. Ingredients are often fresher, you cut down on packaging and have the luxury of buying only what you need, eliminating food waste. She shows you how to throw together a delicious and dead-simple overnight oatmeal that makes a wholesome and fresh breakfast on the go.
Navigating your way through a well-stocked meat department can be a confusing. Fear not, your butcher is your friend! There is so much the meat department can do for you, from custom grinding meat, to deboning or tying up roasts, to trimming down a large roast into a smaller portion if you need less than what is packaged. Amanda will also share her insider tips for finding the best deals and values. Wrapping up, she'll demonstrate how to quickly pull together a batch of hearty meatballs to make and freeze ahead for the nights when you need to punt.
Ever wonder what's the difference between free-range and pasture-raised eggs, or which yogurt is the "healthiest"? Let Amanda guide you through the vast array of ingredients in the dairy department. She'll decode the differences among all those new nut milks popping up on shelves, and chat with the cheese expert to help you learn how to build a better cheese platter. She'll finish the lesson by baking easy muffin-tin frittatas that make a terrific (and portable) option for breakfast or lunch.
In this lesson, Amanda breaks down the most helpful information to know when it comes to choosing your seafood, such as the difference between farm-raised and wild-caught, and how to determine what's sustainably sourced. She shares tips on how to determine freshness, and demystifies all those different sizes of shrimp. Finally, you'll learn a ridiculously clever way to prep ahead your favorite fish and veggies.
Weekly meal planning doesn’t have to be a drag (or a drain on your wallet)! With some smart tips and as little as 30 minutes, you can set yourself up for healthy, satisfying meals all week long. Cookbook author Amanda Haas shares her secrets for pain-free meal planning, budgeting and shopping so you can feel good about your choices and get ahead of your week.
Amanda  Haas
Amanda Haas
See ya later, overpriced, over-packaged, store-bought granola or energy bars. Once you learn how to make your own, you'll never go back.
Kris Galicia Brown
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