By Trent Hamm
One of the biggest challenges I’ve come across since changing my diet has been the struggle to always have ingredients on hand for meals I can eat. Regardless of how carefully I make a meal plan, I always felt like there were one or two meals a week that would throw a monkey wrench in my plans.
I want to make this dish that takes an hour, but I only have thirty minutes.
I’m ready to cook, but this pepper has an enormous soft spot in it.
This curry I’m making requires ginger, but Sarah just used the last of the ginger root in a smoothie.
The temptation in these situations is to just run to the grocery store, pick up the item in need, and rush back.
The problem with such impromptu runs, though, is that they’re expensive. I burn... More...
