It’s been a long time since I stood in front of a classroom of eager learners every day, deciding how to package information to be engaging, interesting, and easy to understand.
Wiggling my toes in my “teacher shoes” once again feels good, like riding a bike for the first time on a sunny springtime day after a long, cold winter.
In Better Than a Box, my goal is to tap into that gift of teaching that is such a part of my being.
My subject area?
The students, my dears, are all of you, and the curriculum? It’s fantastic:
Students of Better Than a Box will learn to:
- Target processed foods that sneak into homemade recipes
- Reverse engineer the fake foods, using only real food ingredients
- Use basic cooking skills and good homemade habits to remake those processed recipes
- Build a foundation of good meal planning
- Strategize food purchasing and preserving habits so that dinner prep is a snap
- Create their own recipes using food that’s available
- Adapt others’ recipes for the whole foods kitchen
- Make any casserole into a simple, one-pot meal
- Identify what herbs and spices complement which foods
- Healthify baking recipes, slashing the sweetener and more
- Adapt recipes for soaking grains
- Use fewer dishes and make more food
Along with the book, I’m offering printable recipe cards, access to a private group on Plan to Eat with the Better Than a Box recipes available, and printable charts and lists, such as the one I’m sharing for FREE for one week only.
You can download, print, and keep this free gift forever, whether you plan to buy the book or not, but in 7 days, it will be tied to the eBook and no longer available without purchase.
(Did I really just write that? I sound like late night television infomercials! It’s accurate the way I wrote it, but it sounds mighty corny…)
Corny or not – and you’ll love the C.O.R.N. references in the book, too – I hope this substitution chart helps you get a first step to remaking old recipes anew.
If you haven’t tried the sample recipe download from Better Than a Box, it’s the reverse engineering job of that casserole with chicken, cream of whatever soup and stuffing mix on top – made with real food, no boxes or cans allowed! Click HERE to download that printable. (Thanks in advance for any pins on Pinterest that you’re inspired to make!)
A Giveaway & Some Winners
Tiffany of Don’t Waste the Crumbs, my partner in crime for the Back to Basics series this month, has an awesome related giveaway at her blog: she’s got a copy of Mystie Winkler’s “Simplified Dinners” right HERE for you!
Here are the winners for last week’s Santa Barbara Chocolate Company giveaway and their answer for the question, “What would you make with a SB Chocolate product?”:
- Grand prize: Christine P. “Right now I think I just want to take some of their dark chocolate bars and eat them just like that!”
- 1st prize: Holly “I would use the Belgian White Chocolate to make delicious chocolate covered cherries!”
- 2nd prize: Jennifer N.B. “I would take the chocolate hazelnut spread, make a giant ball on a spoon, and insert it into my mouth!”
- 3rd prize: Kathleen T. “Rainforest Red Gourmet Drinking Chocolate.. mmm just drink it!”
Don’t forget you can use the code SWEET5 for 5% off any order all month long.
If you see your name, email me at kitchenstew at gmail.com with your name, address, and phone number so I can get some chocolate into your hands! Congrats and enjoy!