Инстаграм @baguette_and_butter amanda | 🍊intentional cooking
It’s been two weeks since I’ve shopped for groceries. ⠀ ⠀ Yes my life is busy with work and home, but by teaching myself simple preserving skills and growing some of my own food, not only do I get to connect to my food, but it frees up my time and my wallet to pursue other hobbies and that also make me whole. ⠀ ⠀ But it all takes that first pivot. The decision to trust yourself more than a food system that is unsustainable, unethical, and often unsafe. ⠀ ⠀ I curated this course to be your step one. A conversation in the preserving methods that have saved my health, sanity, and wallet. It may seem out of reach, but I promise you it’s not. ⠀ ⠀ When I began this journey I was living in a 300 sqft apartment. I grew food, I preserved, and I had more free time. ⠀ ⠀ I would love to see you at this event July 6 at @plantchicago to coach and encourage you toward a better relationship with the food grown around you. ⠀ ⠀ You can get tickets via my link in bio. Hope to see you there! ⠀ ⠀ xo,⠀ ⠀ A
My style of cooking is so simple. I feel more like a florist of fruits and vegetables than a chef. For when produce is this good, we really can’t take the credit for doing anything. ⠀ ⠀ I have been working thorough all of my lettuces that I have harvested over the past few weeks and this combination of home-grown produce and market goodies was my favorite. ⠀ ⠀ A Simple Mid-Spring Salad //⠀ ⠀ • arugula dressed in lemon and olive oil ⠀ • tomatoes and cucumbers dressed in lemon and olive oil ⠀ • garden herbs to garnish ⠀ • a swirl of honey ⠀ • blue cheese (if you’re into that sort of thing)⠀ ⠀ What’s your favorite salad combo? 👇🏽 🥗
How we’ve forgotten the connection we gain from putting up our own food for later. ⠀ ⠀ I have been preserving for sometime now and I have never regretted making my own. There is a sense of grounding, gratitude, and connection that one could never get from walking into a artificially lit store and picking up a preserved can of produce. ⠀ ⠀ Preserving has given me freedom, safety and transparency to my food system. It has also given me friends, money, and free time from walking the grocery store aisles and purchasing items that have traveled long and far to get to me. ⠀ ⠀ I will be sharing my first essential preserving recipes when I first began at @plantchicago on June 6. You can get more information on the course by hitting the button in my bio link. ⠀ ⠀ Tickets are limited. I’d love to see you there! ⠀ ⠀ Tell me have you tried preserving? 👇🏽
Does it scare you to try new things or are your daring?⠀ ⠀ Eating within a season challenges you to get creative, eat the same produce over and over again and sometimes you end up finding yourself eating something you’d never expected. ⠀ ⠀ When you see nettles at the market you could walk right pass them or you could ponder, ask the farmer about them or my favorite google them before the market. ⠀ ⠀ Whenever I try something new I like to use a recipe, it gives you the support to be wildly daring. ⠀ ⠀ Anywho, are you team daring or safe when it comes to new foods? 👇🏽
Workin’ on my rituals.⠀ ⠀ Since returning from my spring holiday I found myself taking more time to look in, even in my business. ⠀ ⠀ I enjoy waking up watching the chamomile outside my window, I light a candle, my palo santo and diffuse lavender oil. I journal. ⠀ ⠀ I allow myself to be exactly who I am in this moment and create my work around it. ⠀ ⠀ I am grateful to be able to create my own schedule and workspace and feel I am at my best for nourishing others by taking care of myself. ⠀ ⠀ One of our upcoming #cookingwithintention courses is all on slowing down and focusing on creating a sacred space at the dinner table. We will be releasing the menu for the course soon so be sure to join our city dweller gang to not miss out when we launch. ⠀ ⠀ Let me know below your favorite daily ritual. 👇🏽
Missing these ladies, the lighting, and the passion that all of us have for nurturing and encouraging one another. ⠀ ⠀ Being a virtual company has its highs and lows. Working alone gets you into some weird conversations with your dog, but I can say I’ve met the most caring, passionate, lovely people from working as a virtual company. ⠀ ⠀ I am coming close to launching my virtual series Cooking with Intention and I am kicking it off with a live pop-up at @plantchicago on Preserving at Home. You can get the deetz and your tickets via. the link in my bio. ⠀ ⠀ Tag a friend below you’ve met virtually. 👇🏽⠀ ⠀ ⠀ ⠀ ⠀
As I approached this space I noticed people walking around it and over it and my mind instantly saw how what I was watching is how many of us go about our lives, rushing to the end result. ⠀ ⠀ I am going to be the tough loving friend to tell you nothing has an end. Not our laundry, our rubbish that we cart out in black bins once a week or even our food. ⠀ ⠀ So how can we slow down and savor the moment more. What if we cooked without rushing, ate without being distracted, or allowed our leftover food to rot into the earth and gift it’s remaining nourishment to grow us more food.⠀ ⠀ I walked this path. I embodied the tortoise. ⠀ ⠀ Do you ever think about slowing down to appreciate the tasks we inevitably have to do? ⠀ ⠀ Let me know 👇🏽
If Chicago grew ferns like this again I wouldn’t mind at all. ⠀ ⠀ I had the pleasure to slow down this past week and spend time doing the things that made me most whole. Spending time with friends and family, surrounding myself with plants, and food duh. Lots of food. ⠀ ⠀ I slept in, meditated, and lived life as I did when I was young. We don’t often allow ourselves permission to do this, to let a vacation truly be. ⠀ ⠀ Now that I am back to emailing, writing, and working I want to speak more about how food centers us and how cooking is just as essential as yoga, meditation, and mindfulness. ⠀ ⠀ We are gearing up for our online cooking coaching and this concept is at the core of these courses. ⠀ ⠀ Our next course is HOW TO COOK WITHOUT A RECIPE and I have to say this is one you’re not going to want to miss. ⠀ ⠀ Head on over to our shop to snag your live online course tickets. Space is limited. ⠀ ⠀ Tell me, what centers you?
My vacation begins today and I still am glowing from this weekends dinner with a group for truly passionate and inspiring women. I live for moments to bring people together, nourish them, and if I am lucky make the night a little memorable. I am so thankful for the women in my life that release their bold dreams into the universe and let nothing stop them. I am grateful and full. 💕 PS. Much gratitude to the local farmers that grew the food for this meal. 📸 @mandylancia
This was me the day I realized I made an oat milk recipe that wasn’t terrible. ⠀ ⠀ Some think that making their own takes more time, effort, and skill. ⠀ ⠀ While the skill part may be true it’s more of the adjustment to incorporating the habit into our lives. (Instead of going to the market I now make my oat milk while I make my coffee on the weekends).⠀ ⠀ Here’s the deal, the next time you run out of a staple see if you can make it yourself while saving time and money. If you join our City Dweller Gang you can get 5 recipes that are foolproof to save you even more time. ⠀ ⠀ As for this oat milk recipe, yup you guessed it, it’s on the blog now. ⠀ ⠀ Tell me, what’s one recipe your burning to find? 👇🏽
My strawberries are finally flowering and I cannot wait for the season to begin. Patience young grasshopper we’re almost there. ⠀ ⠀ What’s your favorite way to eat strawberries? 👇🏽 P.S. My FREE workshop on how to shop more sustainably is in four days. Snag your spot now and join the party!
HOME ALONE? ⠀ ⠀ Cooking for one isn’t always fun. ⠀ ⠀ We tend to take care of ourselves last and this need to change. ⠀ ⠀ We are awesome, YOU are freaking awesome! And you deserve to eat delicious meals every chance you get. ⠀ ⠀ When cooking from my Midwest | Spring Field Guide, I often make recipes and freeze them for when a date with myself is a casual night in...or should I say out, of the kitchen.⠀ ⠀ Here are three ways I keep cooking for one simple and delicious: ⠀ ⠀ 1. Bulk up. Make recipes for 4 and freeze the extra ⠀ ⠀ 2. Cook with simplicity. You don’t need complicated recipes to wow yourself. ⠀ ⠀ 3. Think ahead. Don’t wait until your hungry to figure out what’s for dinner. You’re bound to cave and eat something less appealing. ⠀ ⠀ Tell me, what are your tips for making cooking for one fun? 👇🏽
“To learn to better understand what is going into your food, make it from plants.” ⠀ ⠀ I have been making many of my staples for my home for years now. I honestly wish I began sooner. ⠀ ⠀ There is a ritual of self-care and connection that you gain when you prepare your own pantry instead of outsourcing it to people you don’t know or trust to nourish your body. ⠀ ⠀ When I run out of jam instead of running to the store I simply use whichever fruit I have on hand or that is in season. This month we have peach honey preserves, last month we had strawberry. ⠀ ⠀ I have put together a collection of my essential 5 recipes I’ve been using in my home for years that I no longer purchase in packaging. With them you’ll save time and money and gain the joy of connecting with the food that nourishes you. ⠀ ⠀ To get your instant downloadable ebook. Head on over to our link in bio and join our City Dweller Gang.
When it comes to striving toward a more sustainable lifestyle we tend to be hard on ourselves of the progress or “failures” we encounter in our day-to-day lives. ⠀ ⠀ It’s not easy to change habits that have been taught to us, systemized by our cities, and engrained in core business models of companies. It’s not our fault that these are our daily rituals. ⠀ ⠀ We must be kind to ourselves as we learn, grow, and pivot toward versions of our lives that are more fulfilling and kind toward us and the world. ⠀ ⠀ In all of the courses and workshops I create, all of the work done at @baguette_and_butter , I design them to help us pivot toward a more sustainable choice instead of feeling like we have to dive all in. ⠀ ⠀ So I want to know, what’s one sustainable action you are taking today and how will you be kind toward yourself as you transition? 👇🏽
Did you forget your tote bag again? Does it feel like getting to the other side of sustainable habits just looks like a Instagram dream? Do you opt-out because you don’t want to look like a crazy person at the grocery store? We are going live May 11th for our first free online live workshop of the year. We will be discussing 5 pivots to help you start shopping more sustainably. Get all your sustainable questions answered live. (If you can’t make the live event still sign up and you’ll get access to the replay.) I can’t wait to hang out with you all and love to see you there. SAVE YOUR SPOT NOW VIA OUR LINK IN BIO. 👉🏽 @baguette_and_butter
Is this you in the kitchen? ⠀ ⠀ ⠀ Prepared with all the “essential” armor yet not really sure where to start. ⠀ ⠀ When I lived in my 300 square foot apartment the definition of essential to me was, well essential for me to figure out. ⠀ ⠀ My kitchen drawers wouldn’t open because they were stuffed with spoons, tongs, ladles, you name it. I was creating more stress in my kitchen without even realizing it. ⠀ ⠀ Now living in our home I still live by my definition of essential. I keep very few items of cookware and I cook more than I ever have before. ⠀ ⠀ Our @pinterest boards have been curated to help streamline the tools that are the most essential for cooking at home, whether or not you cook a little or a lot at home. ⠀ ⠀ Find our inspiration Kitchen Capsule board via. our link in bio.⠀ ⠀ Then let us know, what is your most essential kitchen tool. 👇🏽
What’s going bad in my fridge this week?⠀ ⠀ Kale, black bean spread, mushrooms, onions, and a lemon. ⠀ ⠀ Head on over to our IGTV channel and watch episode two of me taking my waste and making it into this simple mushroom toast and see what I’ve composted for the week. ⠀ ⠀ Then let us know what’s in your #cleanfridgefriday haul below 👇🏽