Ginger-Garlic Fried Rice with Chicken and Greens {gluten-free, dairy-free}

Ginger-Garlic Fried Rice

There’s something so gratifying about using an entire vegetable.

A few months back, my boyfriend and I tried out several meal delivery services. While they didn’t end up being the right fit for us (I like coming up with my own recipes way too much to have them pre-determined for me), I did pick up one or two tricks that I’m still using. One tip from a Plated recipe was to use the stems of leafy greens like Swiss chard in your cooking, instead of throwing them out. You remove the stems from the greens, then finely dice the stems. Throw them in pan with some oil and maybe some garlic or onions. They’ll soften beautifully and add a unique flavor. Then add your greens, let ’em wilt, and voila. You just used a whole plant! This tip is also awesome for using up those so-often-wasted beet greens.

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Banana, Coconut, & Lavender Granola {gluten-free, vegan}

Breakfast holds a special place in my heart. The act of slowing down to make it may have saved my brain. A few months ago, during a period of major depression, I could barely get out of bed in the morning. After much trial and error, I discovered that telling myself “if you get up, you can make a nice breakfast,” was the only way I could wake up at a reasonable hour. Right now, I’m working on a project around slow breakfasts that I’m hoping to roll out in August, so stay tuned for that if you’re looking for a way to reset and ground going into the end of the summer season. Until then, make lots of granola!

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