Beans are protein-packed, cheap, and filling. A little smoked paprika and roasted garlic go a long way in building depth of flavor.  And….it’s gut-healthy and freezer-friendly. INGREDIENTS: 2 cups cooked white beans (like cannellini or great northern) 4 cups veggie stock 1 head garlic, roasted 1 teaspoon smoked paprika 2 tablespoons extra virgin olive oil...Read More

Cabbage is affordable, long-lasting, and packed with fiber. Charring brings out sweetness and umami. The miso butter makes it rich and savory, while sesame seeds add crunch. INGREDIENTS: 1 head green or purple cabbage, cut into 1-inch slices 2 tablespoons olive oil Salt and pepper 2 tablespoons unsalted butter (or plant-based butter) 1 tablespoon white...Read More

As grocery prices climb — especially with recent tariffs hitting imported foods — more families are rethinking how they shop, cook, and eat. But shifting toward a plant-forward diet doesn’t mean going full vegetarian or vegan. It’s not about labels or restrictions — it’s about eating more mindfully, more sustainably, and yes, even more deliciously....Read More