Tips and resources

Welcome to the A Meal in Mind “Resources” page. This page is under construction, as you can likely tell!!

Here are various and sundry kitchen, shopping and eating tips. Topics include (or will include):

  • organic or not? Is the Dirty Dozen all you need?
  • pastured meats and dairy – worth it? Where to buy?
  • If you do Paleo can you also do plant-based? What does plant- based mean?
  • How can I tell if I should go gluten-free?
  • Should I do an elimination diet, and if so, how? plant based diets


Collected kitchen tips, in alphabetical order, with links to the recipe they are shared in.


Carrots and other vegetables — cooking order. 


In her book Nourishing Traditions, author Sally Fallon suggests that we cook the carrots before the other vegetables. This allows the beta-carotenes to dissolve in the cooking oil, making the nutrients more available than they in raw carrots. Included in these recipes:


Cutting carrots at angles as you rotate the carrot on the cutting board. It’s easier to cut the pieces in uniform sizes, too, instead of having fatter pieces from the bottom of the carrot.


Before you add the eggs to a mixture like oats and coconut milk (link here) or almond bread (link here), beat them lightly in a separate bowl. This prevents you from accidentally getting eggshells in your other mixture. As used in Flourless Oatmeal Pancakes and the Almond Bread recipes.

Baking soda and baking powder.

these leavening agents sometimes form little lumps over time, even though they are still good for baking. If you stir them directly into other ingredients you might not break up all the little lumps. Some unsuspecting diner could get a little mouthful of the soapy or brackish taste of either one. To solve this problem, measure the spices (like cinnamon) and leavenings into a small bowl (I use a custard cup) togehter. I mix them together and I can easily see (and smoosh) the lumps of baking soda mixed among the brown cinnamon. As used in Flourless Oatmeal Pancakes here.