This banana bread recipe comes from a cookbook my mom used in the 1980s my childhood, but I’ve adapted it beyond recognition over about 25 years. The original recipe does not use eggs or dairy so it’s technically vegan, but I do use butter and chocolate chips in my adaptation. Since there are no eggs, it’s also a safe dough for kids to eat – and mine have always loved licking the bowl!
I LOVE finding clever ways to repurpose leftovers – it satisfies my down-deep urge to be resourceful, save money, and reduce food waste. Here’s how I cook one of my favorite go-to staples – pulled pork – and some of the ways I repurpose it.
Before I got married, I don’t remember putting much thought into cooking. I spent my early 20s with roommates, and
As a married couple with VERY different spending habits, my spouse and I have had to learn over the years how to walk that metaphorical fine line between “It’s vacation! Let’s splurge!” and “We can’t spend a fortune on this one trip!” While there are a variety of ways to save money on family vacations, we’ve found that changes to the way we eat and feed our family while traveling can be a major money saver.
If you feel like your grocery bill has been creeping up, you’re not crazy. Food prices have been rising for a while, and unlike other areas of your budget, groceries definitely fall solidly into the “need, not want” category. So how DO you spend less money on food when you’re feeding a family? In today’s episode, Meagan and Sarah get honest about the areas where our food spending starts to spiral out of control, as well as how we approach leftovers, generic products, pantry inventory, and family-favorite cheap-o dinners. We also share some smart tips from an actual budget expert (ahem, not us). Make sure you listen ’til the end to hear Meagan’s best tip!
Meal planning is one thing, but how do you build your recipe collection in the first place? And where do you go when you’re looking to make a change, such as trying a new technique, or cooking an unfamiliar food for the first time? In this special episode of The Mom Hour, Meagan and Sarah talk about both the challenges of feeding a family healthfully, as well as the sources of inspiration we look to when we find ourselves in a rut. From tearing recipes out of magazines (do people still do that?) to our favorite cookbooks and foodie websites, we’re sharing where, exactly, we get our best meal ideas. We also speak with Megan Lott, the Deputy Director of Healthy Eating Research, who is sharing their latest recommendations on how families can work on healthy mealtime habits.