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The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
  • Newsletter
    • Newsletter 2023
    • Newsletter 2024
    • Newsletter 2025
    • Newsletter 2026
  • Contact
The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
  • Newsletter
    • Newsletter 2023
    • Newsletter 2024
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HomeBlog (Page 19)

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Main DishSide Dish

How to Make Boudin

Updated on April 6, 2025April 4, 2024 Leave a Comment on How to Make Boudin

If you’ve ever been to Cajun Country “down da bayou” in Louisiana, you’ve most likely seen boudin at grocery stores, …

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DessertHoliday

Gluten-Free Carrot Cake

Updated on April 11, 2025March 27, 2024 Leave a Comment on Gluten-Free Carrot Cake

No Gluten, No Problem Carrot cake has always held a special place in my heart. Its moist crumb, warm spices, …

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1 hr 5 mins
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AppetizerSnack

Healthy Kale Chips

Updated on April 6, 2025March 23, 2024 Leave a Comment on Healthy Kale Chips

I was never that kid who hated eating vegetables. I grew up surrounded by a family that grew a lot …

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25 mins
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DessertHoliday

Nectar Cream King Cake

Updated on April 6, 2025January 5, 2024 Leave a Comment on Nectar Cream King Cake

What’s the first thing you think of when someone says “Mardi Gras”? Is it beads? Parties? Bourbon Street? Parades? If …

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45 mins
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Main DishSoup

Sous Vide Pork Ramen

Updated on April 6, 2025January 1, 2024 Leave a Comment on Sous Vide Pork Ramen

I think it’s safe to say, ramen is addicting. Who doesn’t love slurping the delicious and comforting umami flavor and …

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Main Dish

Easy Red Beans and Rice

Updated on April 6, 2025December 19, 2023 Leave a Comment on Easy Red Beans and Rice

If you are not eating authentic Red Beans and Rice on Mondays, are you even a real New Orleanian? Yes, …

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DessertHoliday

Sweet Potato and Toasted Honey Marshmallow Pie

Updated on April 6, 2025December 3, 2023 Leave a Comment on Sweet Potato and Toasted Honey Marshmallow Pie

Ask anyone what comes to mind when they think about Thanksgiving, most often, pies come to mind. While Thanksgiving side …

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DessertHolidaySweet Treat

Eggnog Molasses Cookies

Updated on April 6, 2025November 28, 2023 Leave a Comment on Eggnog Molasses Cookies

I don’t know about you, but I love receiving homemade gifts for Christmas, especially baked goods. I find it just …

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DessertHolidaySweet Treat

Easy Southern Pecan Pralines

Updated on April 6, 2025November 25, 2023 Leave a Comment on Easy Southern Pecan Pralines

Can you think of anything more decadent than biting into an Authentic Southern praline? The rich, sweetness of the brown …

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S soup
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HolidaySoup

Leftover Turkey and Rice Soup

Updated on November 16, 2025November 24, 2023 Leave a Comment on Leftover Turkey and Rice Soup

I think everyone can agree the best part about Thanksgiving is the leftovers, but what to do with the picked-over …

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Sticky toffee pudding for breakfast? I’m not seein Sticky toffee pudding for breakfast? I’m not seeing the problem.

These Sticky Toffee Overnight Oats are made with steel-cut oats, Medjool dates, cinnamon, brown sugar, and vanilla, then finished with a buttery maple-date sauce and a little drizzle of cream.

The slow cooker does the work here, and the oats cook gently in jars almost like a water bath. It gives them the best texture—tender, chewy, and not mushy, which is exactly why this is not your usual overnight oats situation.

And yes, it still counts as breakfast. I checked with myself and approved it.

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🌱A Greener Bite of Sustainability 
Using pantry staples like oats, dates, and maple syrup makes this a good make-ahead breakfast that keeps well in the fridge and helps cut down on rushed mornings and food waste.

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Would you eat this for breakfast or save it for dessert?

#overnightoats #oatsforbreakfast #dessertforbreakfast #stickytoffee #thesustainablekitchen
Strawberry season showed up, so obviously I had to Strawberry season showed up, so obviously I had to make it everyone’s problem.

I was recently sent sprouted Kamut flour from @allsprouts , and this Strawberry Honey Focaccia felt like the right way to use it. Kamut has this naturally nutty, slightly buttery flavor that makes the dough taste more interesting without making it feel heavy or overly “health food.” It still gives you that chewy, golden focaccia texture, but with a little more depth.

This one is sweet, savory, and honestly hard to stop picking at. Jammy strawberries baked into the dough,  a drizzle of honey, and a strawberry balsamic jam on the side because I needed more strawberries.

If you’ve never baked with sprouted flour before, this is a good place to start. It brings flavor without making the recipe feel complicated, which is exactly what I want from a specialty flour.

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🌱A Greener Bite of Sustainability 
Using strawberries while they’re in season means better flavor with less fuss, and working sprouted whole grains into baking is a simple way to bring more variety and intention into everyday ingredients.

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Hace you ever baked with Kamut flour before?

#strawberryseason #focaccia #thesustainablekitchen #strawberry #springbaking
Mango Sago Ninja Creami Ice Cream Mango season is Mango Sago Ninja Creami Ice Cream

Mango season is here, which means I immediately started thinking about mango sago. Last year’s recipe was one of my favorites I posted, so turning it into a Ninja Creami ice cream felt inevitable.

The base is a toasted coconut custard ice cream with condensed milk, then topped with fresh mango, nata de coco, and glossy coconut sago spooned right over the top. Cold, creamy, chewy, refreshing… honestly everything you want when it feels like the surface of the sun outside.

Keeping the sago lightly coated in coconut milk and condensed milk also helps keep the texture soft and glossy instead of thick and clumped together once chilled.

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🌱 A Greener Bite of Sustainability
Using ripe seasonal mangoes at peak season means better flavor naturally, which also means less need for excessive sugar or artificial flavoring.

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Would you add extra mango on top or go heavier on the sago?

#thesustainablekitchen #ninjacreami #icecreamrecipe #summerdessert #mangoseason
I was recently sent the Original Garlic Spread and I was recently sent the Original Garlic Spread and Chipotle Garlic Spread from @bralasbest and knew plain garlic bread wasn’t going to cut it.

So I turned it into this pull-apart garlic bread bloom with just enough cheese, crispy edges, and a chipotle hot honey drizzle over the top. The chipotle spread especially has a really good smoky heat to it without overpowering the garlic flavor itself.

And honestly, not having to mince an entire pile of sticky garlic cloves was reason enough for me.

Would you go straight for the crispy edge pieces or the cheesy center first?

🌱 A Greener Bite of Sustainability
Using a bakery boule keeps this recipe approachable while still turning a simple loaf of bread into something worth putting in the center of the table.
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#thesustainablekitchen #garlicbread #cheesepull #bread #garlicspread
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