As mothers, we do everything we can to give our kids the brightest future imaginable, but when it comes to climate change, it can be daunting, if not downright impossible, to know where to start. This week I sat down with Amy Hill and Sarah Smiley from my local branch of Mother’s Out Front to discuss how to: 

If you’re curious or ready to dive deep, connect with Amy and Sarah and other Mothers Out Front via the links below. Find out where your talents can be used in the climate revolution. 

Email

Website

Instagram

Facebook

Twitter

Meal Planning Reimagined with Casey Barber

I am not the type to sit down and plan my meals out for the week, but that doesn’t mean I don’t meal plan. This week I sat down with food writer, founder of goodfoodstories.com, and self-proclaimed cat lady Casey Barber to talk about expanding our definition of what meal planning can look like. We discuss: 

You can find Casey at https://www.caseybarber.com/ and access her Meal Planning system at makeyourownmealplan.com. 

Have you ever pulled a container out of the fridge only to find it looks like a science experiment gone wrong? Food that goes bad wastes our money, harms the planet, and frankly, doesn’t make anybody feel good about themselves. This week I sat down with Jacquelyn Ottman, the nation’s foremost expert on green marketing and eco-innovation, to discuss:

To find out more about Jacquie, visit her website.

Learn more about Jacquie's award-winning book, the New Rules of Green Marketing.

Learn more about Jacquie's new e-book, "How to Make Credible Green Marketing Claims".

Follow Jacquie on Twitter: Twitter.com/jacquelynottman.

Add Jacquie to your network at Linked In.

Subscribe to Jacquie Ottman's Green Marketing Blog.

Learn more about the growing global community of waste haters at WeHateToWaste.com.

Cooking can be intimidating. And approaching a new style of cooking or reducingCooking can be intimidating. And approaching a new style of cooking or reducing a staple in your diet can add to the stress. This week we sat down with intuitive cooking guru, Leanne Brown, author of the viral cookbook Good and Cheap which was downloaded 15 million times, to talk about her philosophy of embodied cooking. We discuss:

Visit her Embodied Cooking website here

Check out her cookbooks here

30-40% of US food is wasted, some of which is beyond our control. But we have control over more than you might think. We sat down with food stylist and recipe developer Christine Tizzard of Zero Waste Kitchen to to discuss:

The Zero Waste Kitchen Website

Christine on Instagram

Whether you’re an omnivore or herbivore, bland food is boring. But it’s especially true that plant-based food is way more fun when infused with flavor. This week we talked with writer and foodie, Broderick Smylie, about how he gave his Veganuary a flavor boost. We discuss:

Tune in to get inspired!

Follow Broderick on Instagram and subscribe to his Substack here.

Everyone’s kitchen is a little different. What’s useless to some is essential to others. We firmly believe you don’t need anything special to make great plant-based food. This week

Maggy, Pam, and Laura share their favorite equipment. We discuss:

Click here for a free copy of our Kitchen Essentials Printable 

When temperatures drop, seasonal produce can be less than inspiring. What are the most delicious ways to eat winter’s skimpy harvest? What’s worth buying out of season? In this episode, we talk about our struggles and triumphs cooking and eating during the winter months. We discuss:

Recipes Mentioned:

Blitzed Salad

Sundried Tomato Pesto

Basil Pesto

Lemon Pesto

One Pot Pasta

Cauliflower Bolognese

Cauliflower Alfredo

Roasted Cauliflower Steaks

Quick, Creamy Vegetable Soup

Crispy Potato Rosti

Pot of White Beans

Vat of Tomato Sauce

Lentil Stew

Black Bean Tostadas

Dinner Quesadillas

Tamale pie

Months ago we tackled the difficult subject of beans with our good friend Dr. Kristen Bentson. You all loved her episode so much we knew it was time to bring her back. This week, we skip the fart jokes and dive deep into grains. We discuss:

Recipes Mentioned:

Overnight Oats

How to Build a Green and Grain Bowl

Quick Quinoa 

Quinoa Skillet Supper

Typically, we don’t believe in dramatic changes or black and white thinking, but we do believe short-term resolutions can lead to lasting results. This week, we talk about a life-changing Planetarian challenge in 2023. We discuss: