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AI Generated Image of a bottle of red artificial food dyes
The End of Artificial Food Dyes
November 4, 2025 Amy
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Food dyes. Why are they such a big deal? It depends on who you talk to. In the interest of better health for Americans and American children, artificial food dyes are under increased scrutiny. Let’s do a little deep-dive (with help from my BFF) into why this is such a hot topic now.

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Hello, again, Dear Readers:

I’m sorry about skipping a week, it wasn’t intentional. I already had this post in the draft folder but couldn’t get back to it. My birthday was a week ago, and we just had a quiet dinner at the El Paso Mexican Grill. My birthday cake this year was a different Suzanne Somers’ recipe for an almond chocolate torte, and we both enjoyed it. I didn’t even make my usual last year. Of course the GER had this comment when he saw the picture and description on Facebook:

UUUHH CCHUCK UPP BARFO YUKO YUKO AHHHH……..

And yet, somehow, we’re still friends.

Artificial Food Dyes In Everything

Are you, or someone you know, one of those who wait for your favorite Christmas tree snack cakes to arrive in your nearby grocery store? (Click here for a humorous take on that from a funny Instagram account called “The Chad Life.”) Or are you someone who, like James the BF, has been in a long-term relationship with “Little Debbie” for many years, or even your whole life? (He is.)

Box of Little Debbie Vanilla Christmas Tree Cakes

A holiday tradition, if you like them, and they come in chocolate, too. (Source: LittleDebbie.com)

Those snack cakes—and nearly everything on American grocery shelves—are facing an unprecedented change in ingredients in the coming year. Maybe you don’t want to know what’s in those cakes. (And there are recipes using Little Debbie snack cakes on the website, too, go figure.) But processed foods are about to change, so be ready.

If you’ve noticed recent changes on the ingredient labels of your favorite treats, you’re not alone. Earlier this year, the United States enacted a landmark ban on artificial food dyes that’s reshaping the food landscape and igniting passionate conversations across kitchens, grocery aisles, and foodie blogs.

AI generated image of red,blue, yellow and orange food dyes in small glasses

This regulatory milestone isn’t just about a few bold colors leaving the shelves. It marks a shift toward greater health consciousness, ingredient transparency, and culinary creativity.

What Are Artificial Food Dyes, and Why Were They Banned?

Artificial food dyes are synthetic colorants—many derived from petroleum—that have been used for decades to make foods brighter, more appealing, and ultimately, more marketable.

AI generated image of candy and cupcakes with bright colors

You’ll see these food dyes and other additives in all manner of things. (Source: AI)

Those eye-catching hues in candies, bakery items, cereals, and soft drinks often come from chemical substances like Red 40, Yellow 5, and Blue 1. For years, these additives were considered harmless by many in the food industry, and their visual appeal drove sales.

But accumulating scientific evidence began to paint a different and concerning picture. Health professionals, researchers, and advocacy groups raised alarms about possible side effects, especially for children. Studies linked certain dyes to allergic reactions, hyperactivity, mood changes, and even potential risks of DNA damage and cancer in animal experiments. With so little nutritional value, and with children especially vulnerable to the marketing and consumption of bright, processed foods, the call for change grew louder.

Inside the 2025 Ban: What’s Changing?

Starting in 2025, the FDA ordered the phase-out of prominent synthetic dyes such as Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Orange B, and Citrus Red No. 2. This means that manufacturers, restaurants, and retailers must now transition away from petroleum-based colorants, with the deadline for full compliance set for 2027 in most cases.

AI generated image of test tubes, Petri dishes and Erlenmeyer flasks with various colored substances

Source: AI

Many companies were already feeling the pressure: parents, health-conscious foodies, and legislators began pushing for stricter rules as other countries and even U.S. states rolled out their own bans. Now, brands have no choice but to adjust formulas, seek out natural alternatives, and ensure their products meet the new national standards.

Why Is This Ban So Significant for Foodies?

Foodies aren’t just trend followers. They’re often trendsetters, demanding whole ingredients, transparent sourcing, and foods that nourish both body and palate. For many in the community, the artificial dye ban is overdue. Here’s why:

  • Ingredient Integrity

    With the shift toward natural food coloring, ingredient lists will become shorter and easier to understand. You’ll see colors sourced from butterfly pea flower, turmeric, beet juice, spirulina, and more. This aligns with a larger movement toward clean eating, where foodies seek out minimally processed products and reject additives that have no nutritional merit.

  • Health and Safety First

    The evidence linking synthetic dyes to depression, ADHD-like symptoms, and other health issues—especially for kids—was too strong for many to ignore. Foodies with families welcome the ban as a positive step in protecting children’s health and promoting better eating habits.

  • Culinary Innovation

    As artificial dyes disappear, chefs and manufacturers must get creative to deliver visually stunning food without relying on synthetic quick fixes. Expect to see classic recipes reinvented, new approaches to decorating cakes and confections, and a broader embrace of ingredients with both color and flavor.

Cleaner foods with less damaging chemical additives will be making their way into the food supply in the coming years. And it’s about time, too.

PSL: A Real Life Example

So what does it look like every day? Let’s dissect the Pumpkin Spice Latte (PSL) a little and show how demand changed the formula. (You knew I couldn’t resist, right?) Food dyes were just one issue with this beloved drink.

It’s fall, y’all, that time of year when the weather cools and “pumpkin spice” everything shows up everywhere. Since 2003, Starbucks PSL has become a fall tradition for devotees.

AI generated image of a pumpkin spice latte

The ever popular Pumpkin Spice Latte (PSL). Source: AI

In fact, I made an Iced Pumpkin Spiced Latte today. I make it in the kitchen using this recipe from Gimme Some Oven. I’ve posted about it before when I first found the recipe. This time I used almond milk (to use up what’s in the fridge), some extra sweetener, and a heavy splash of cream to make up for the watery almond milk. If you prefer a hot PSL instead, Dash has a quick recipe on its website. Or, you can go to the source: Starbucks’ own PSL recipe, including a separate recipe for homemade Pumpkin Spice Syrup.

The Testing Phase

It took the company about 100 iterations of the syrup to finally get the one. That original formula contained no pumpkin, but you wouldn’t know it with this list of ingredients:

  • Sugar – the first and most abundant ingredient. (Think of it as liquid candy.)

  • Condensed skim milk – this gave the syrup that creamy, slightly caramelized texture.

  • Natural and artificial flavors – this is where the “pumpkin pie” taste came from. It mimicked pumpkin, cinnamon, nutmeg, and clove without using any real pumpkin or spice extracts.

  • Caramel color (Class IV) – used for that rich amber hue (eventually removed in 2015 after backlash).

  • Potassium sorbate and annatto – preservatives and color stabilizers to keep the syrup shelf-stable and visually consistent.

  • Vanilla flavoring – a subtle undertone to round out the spice and milk notes.

When this chemical mixture was combined with espresso and milk, the result was this sweet, slightly spicy drink that suggested pumpkin without ever delivering any. Think of a pumpkin’s ghost hovering over a cinnamon latte. Nobody cared that there was no actual pumpkin, and Starbucks couldn’t make them fast enough every fall.

The Modern PSL

The company didn’t add any real pumpkin until 2015 after the discovery of its absence became known, and this was the reformulation (with a little help from my BFF):

The Reformulated (2015–present) version of PSL

This is what you get now when you order a PSL:

  • Contains real pumpkin puree. Small quantity added primarily for marketing transparency and mild flavor enhancement.

  • Color additive removed. Caramel color food dyes eliminated.

  • Adjusted spice blend: Slightly higher cinnamon ratio and a reduced amount of artificial flavoring.

  • Nutritional profile: ~380–420 kcal, similar sugar content, minor increase in natural sugars from the pumpkin puree.

  • Flavor profile: More balanced; faintly earthy undertone from pumpkin puree, less synthetic aftertaste.

What It Was Vs. What It Is

The company’s explanation at that time was that it was a pumpkin SPICE latte, not a pumpkin pie latte. In other words, the drink embodied typical fall flavors, but not necessarily or specifically, pumpkin pie. The company changed the formula and added a very small amount of real pumpkin.

AI generated PSL in a cup with a stick of cinnamon

Another version of the PSL (Source: AI)

Today, Starbucks lists these ingredients for the currently available PSL:

MILK, PUMPKIN SPICE SAUCE [SUGAR, CONDENSED SKIM MILK, PUMPKIN PUREE, CONTAINS 2% OR LESS OF FRUIT AND VEGETABLE JUICE FOR COLOR, NATURAL FLAVORS, ANNATTO, SALT, POTASSIUM SORBATE], BREWED ESPRESSO, WHIPPED CREAM [CREAM (CREAM, MONO AND DIGLYCERIDES, CARAGEENAN), VANILLA SYRUP (SUGAR, WATER, NATURAL FLAVORS, POTASSIUM SORBATE, CITRIC ACID)], PUMPKIN SPICE TOPPING [CINNAMON, GINGER, NUTMEG, CLOVES]

Yup. Still, a Grande PSL has 50 grams of sugar and 150 mg of caffeine in 16 ounces. That’s enough to make your teeth wiggle for sure.

Challenges and Opportunities for the Food Industry

For brands, bakers, and restaurant owners, the new rules present a complex challenge. Reformulating beloved products is no easy feat. Natural food dye can be unpredictable, may alter flavors, and often cost more. Maintaining the visual appeal of everything from cake icing to gummy snacks means investing in research, sourcing, and customer education.

On the flip side, the new shift offers a fresh marketing angle. Food producers can proudly advertise natural colorants, appeal to health-focused buyers, and differentiate themselves in a crowded marketplace. For independent makers and farm-to-table businesses already using natural ingredients, this is a moment for them to shine.

What’s Next for Food Dyes?

Earlier this year, Aldi posted something about food dyes on its Instagram page and pinned the post to the top. While other brands were having fun with April Fool’s Day, the third-fastest growing grocer in the US wanted their Aldi fam to know that they ditched artificial food dyes in 2015 without being told.  (The next pinned post was from September 8, and featured a ready-to-drink Pumpkin Spice Espresso Martini in a bottle.) Many of Aldi’s products are made in other countries where synthetic ingredients like food dyes and other additives are not allowed in food production.

AI generated image of food dyes in pinch bowls

Source: AI

As the ban on food dyes rolls out nationwide, consumers may notice some favorites looking or tasting a bit different. There may be temporary hiccups—recipes that need tweaking, foods with a muted palette, or prices that rise as companies transition to new ingredients. But over time, the ban promises to reshape the American food experience for the better.

For foodies, the artificial food dyes ban is part of a much larger story. It’s a victory for ingredient transparency and consumer advocacy—a sign that our voices matter, and that meaningful change is still possible. Whether you’re a parent, a home cook, a professional chef, or just someone who loves trying new foods, this shift is something to celebrate.

So here’s to a future with fewer chemicals and more color that comes straight from the earth—not the lab. The culinary world is about to get brighter, bolder, and a little bit more natural.

What’s Next?

The Holidays are coming into view. First that speed bump Thanksgiving, and then the big holiday, Christmas. I know someone who just celebrated Diwali in India, too. So. . .there’s holidays everywhere you look. I’m hoping for a quiet, stress free day, but with five animals, we’ll have to see.

I need to confab with my BFF to find another topic for the next post, but will look for something else that’s informative and useful. As always, if you have a topic you’d like me to cover, leave me a comment here or send an email to heatcagekitchen-at-gmail-dot-com. (I’ll have to look up the email that goes with this domain soon.) Meantime my new “wingman” (Grok AI) is suggesting some recipes to consider, which I’ll have to try when I get time. I like Grok because I can talk to it, but it doesn’t sound like Mike Rowe.

Until next time, Happy Dining!

 

 

 

Considered opinions,Health & Wellness,Ingredients,New Trends ,,,,
Picture of a Navy Barista Cup in the window
The Barista Cup 2.0
October 20, 2025 Amy

Remember the Barista Cup? There’s a new updated version that’s even better than before—and I’ve got one to show you.

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Hello, again, Dear Readers:

I don’t know about you, but we’re having a transitional period of dropping temperatures. It’s warm during the day but chilly overnight. This morning it was 50 degrees!

This beautiful flower sprouts on our neighbor’s lawn when fall is imminent:

Red spider lily on neighbor's lawn

The Red Spider Lily on our neighbor’s lawn

Called The Red Spider Lily, aka, “Surprise Lily,” or Lycoris radiata (the scientific name), this easy-to-grow flower blooms every year about this time, signaling the change in season.  They can be cultivated, but our neighbor didn’t do that, they just show up every year. Of course, I asked permission to get this picture, because I didn’t want our neighbor to think I was totally bonkers prowling around her front lawn. However, she was about to cut the last of them down with her lawn mower anyway, so I had to do it quickly.

Southern Fall

We’re not ready for boots and parkas yet, but soon we’ll be wearing longer sleeve shirts and putting the shorts away for the season. Unless you’re in the South—then don’t put your shorts away, because two weeks later you might need them again in between weather fronts.

It’s also getting into the season where many people drink more coffee. I’m a year-round coffee (and tea) drinker like many people. But when the temperatures decrease, you might be drinking a little more of the hot beverages. In about a month I’ll be looking for some chocolate almond milk for my favorite hot chocolate.

And what better way to start making more coffee than with a new coffee maker in a cup? (Note: I gave my BFF the week off for this one.)

Remember The Barista Cup?

Back in 2019, I was gifted a new Barista Cup from the company that makes them after reading about it on Nick Usborne’s Coffee Detective blog. Nick is a coffee aficionado, and he’s been doing this coffee blog for a good 20 years now. He has tried any number of pieces of coffee brewing equipment. I figured he knew what he was talking about, so I mentioned here it initially. When someone in their marketing department found me, they sent one for me to try, and. . .no complaints.

Barista Cup

The original Barista Cup

So, the Barista Cup is a different way of doing things sustainably, using less coffee, and no non-recyclable plastic pods, leading to less waste. This cup brews your favorite coffee (or tea) instantly with just the addition of hot water.

In the original blog post I wrote in 2019, I mentioned that you need to be careful when cleaning the grounds out to avoid losing the gaskets. Guess what? Last fall, I lost one of the gaskets, the one under the top. It had to have happened when I was either washing it or emptying the grounds in the trash. Plus, it’s a black gasket, and if I lost it anywhere, it’ll be almost impossible to find in this house, especially if a large dog didn’t find it first.

Gaskets Make The World Go Round

Anything that involves keeping liquid in or out of something is going to involve a gasket. It’s probably made of rubber but could be silicone or something similar.

A gasket has a singular purpose, to prevent something leaking into or out of anything. Gaskets are used in a variety of everyday things from a coffee cup to the doors and windows of your home. If it leaks, replace it, or face the wrath of anything from slightly dripping to the full force of Mother Nature.

When I lost the cap gasket forever on the Barista Cup, I went looking for a replacement.

Something I discovered that was extremely helpful was that Amazon has countless types and sizes of gaskets (and other replacement parts) for nearly anything that takes one. Just measure what you need and order, even if it takes a while to find. I discovered this when I was trying to replace gaskets on my Starbucks cold cups, and I got some that fit even better than the originals. When I needed a new gasket for the countertop dishwasher after Hurricane Ida, I found one on Amazon for about $15, and just needed to trim it to fit. (That dishwasher was recently replaced by a new one when the original finally gave up the ghost.)

So, it stood to reason that I would be able to find a replacement gasket on Amazon for the Barista Cup. At least, that’s what I thought. I measured and looked and measured and looked, and I didn’t care the about the color. I just needed something to fit the cup. Unfortunately, I didn’t find one, and so I didn’t know what else to do. Maybe I didn’t look far enough. After all, without that gasket, coffee drips down the front of my T-shirt. This was not good. I liked that cup but hated the coffee stains.

Instagram: Sliding Into The DMs

Many companies know that social media is integral to connecting with customers. The Barista Cup folks are no different. They don’t post daily like the Aldi people do, but they are receptive to connecting with fans. And they do answer their direct messages (DMs).

So last December (I know, I’m late) I sent them a DM on Instagram about replacing the cup’s upper gasket. The response was that they would send me a new cup! I didn’t ask the name of the person on the other end; I was kind of afraid to. They did ask what color I would like, and for the mailing address so they could ship it to me, which I provided. I requested Navy, and the box arrived a few days later via UPS.

Thank you note from the Barista Cup company

They were very nice to send this.

Oh, BOY!!!

I was so happy when it arrived that I made a live unboxing video on Instagram. (It’s still there, too, but I won’t bore you with it.) You can tell I wasn’t ready. . .I looked awful! Not doing that again without makeup, and I should have bothered learning to use filters. But I wanted to make sure that the company got my thanks, and I could show off the cup properly.

I can’t believe I talked for 20 minutes. I don’t know who ever watched the video, or saw me live, but I did tag Barista Cup, Nick Usborne, and his blog, Coffee Detective, as well as give a link to my original blog post in the comments.

What’s In The Box

If you’re not interested in watching the video (understandably) here’s what comes in the box.

Well, the new Barista Cup, of course, but also some coffee and tea packets as well, along with instructions for use. The English Breakfast tea was the first one I tried, since it’s my favorite.

Barista Cup with Decaf Coffee Blend packet

It came with several samples perfectly matched for the Barista Cup

I also sampled the Peru and Guatemalan coffee blends, which were also delicious.

Opened packet of Peru Coffee Blend for the Barista Cup

This was delicious.

I wanted to wait until I finished taking pictures. . .but I couldn’t wait, so I kept the packets. Also included are packets of their decaf coffee, green tea, and peppermint.

The box is elegant as well as sturdy, so it’s ready for gift giving, whether someone else or yourself, and suitable for storing your cup.

Learning To Use Barista Cup 2.0

So, there are a few changes from the original cup while keeping the same basic principle. First, the cup is all metal except for the lid, and well insulated.

Instead of a three-part cup, this “2.0 version” has a one-piece cup, a redesigned cap, and a metal insert instead of a removable bottom. This makes removing the grounds easier.

Inside the Barista Cup

The insert that keeps the grounds separated after brewing

When you’re finished with your coffee, remove the top, then the metal insert, and remove the grounds from the bottom of the cup. Any drinkable coffee left can be strained into another cup if you like. (Watch out for the gaskets!)

The cap also has a carrying handle and two gaskets—one inside, right under the cap and around the screw threads, and the second, a tiny gasket in the flip top.

In place of the “rubber tire” sleeve on the exterior, the entire outer cup has non-slip coating. The Barista Cup is now easier to hold and will stay in place if you tote it with you in the pocket of a messenger bag. And insulation means your fingers don’t get hot, either.

Barista Cup in the window

Sleek and stylish

Just like the original, you pour the water first, then add coffee or tea and anything else (milk, sugar, etc.) Stir, put the cap on, and enjoy. No kidding, that’s it. This new design allows the coffee or tea grounds to filter down to the bottom of the cup via the hole in the metal insert. The grounds don’t sit too long in the coffee and don’t turn the coffee bitter from “over-brewing.” There’s a gasket around the outside of the metal insert to keep them separated once the grounds migrate south.

This short YouTube video explains the process.

The Filter and the Max Fill Line

One caveat: there’s a valid reason not to overfill the cup, and I found it. Obey that “max fill” line.

The cap is actually in two parts: the screw-on cover and the snap-on filter underneath.

The Barista Cup Cap with the screen to filter out coffee grounds

The top is a unique design that filters out grounds when you drink it.

There’s about an inch between the bottom of the filter and the top of the cap.

Disassembled cover cap for the Barista Cup 2.0

Take this apart when you wash it–but don’t lose the screen!

If you put too much coffee in the cup, there’s a good chance the filter will fall downward into the cup while you’re trying to drink, inhibiting the flow. If you tip the cup too far up, you could get more hot coffee than you intended if the filter tips sideways. Because I know this happens, I’m careful. But many times, I have had to carefully remove the cap, remove the filter screen from the inside and replace it on the bottom a few times. And it’s because I went past the “max fill” indicator.

Toting Coffee Anywhere

The little carry handle on the cap means you can carry it with you or hang it on a backpack or messenger bag. You may also be able to carry it inside of a bag if there’s a sleeve that prevents it from sloshing around and spilling, even though there are good gaskets in place to help prevent leakage. I’d advise against having it inside a bag, though.

What if you’re at the office or at someone’s house, you want another cup, and there’s coffee already made? Use the cup without the insert—just don’t lose the insert. Remove the grounds, rinse it and the insert, dry the insert and put it in your bag so you can drink from the big cup. And field the subtle looks of envy from others as you sip java from such a sophisticated vessel. Because it just looks so good.

The Barista Cup keeps drinks hot for 4 hours and cold for 6 hours. In my experience it might be a bit longer, because I have had to put additional milk in mine when it was too hot for a long time.

Hand Wash Only

With the non-slip coating and metal innards, handwashing is highly recommended. And there’s another caveat I need to mention: separate the cap parts and wash individually before putting it back together and onto the cup.

I didn’t realize at first that the filter screen came off the bottom of the cap.

I was rinsing the cap well, or so I thought. When your dishwashing liquid has a “new, fresh scent” and you can taste it. . .that’s when I realized that the cap had two parts. There is about an inch of air space where it can hold the soap and the scent. Now I wash them separately and let them air dry. No more “new fresh scent” tastes in the coffee.

Again, I speak from experience on this one.

Barista Cup’s Website

The company has streamlined their offerings. Instead of a large variety of designs, there is one model, the Rockies Edition, that comes in three colors. For the office or events, you can also buy their disposable Barista Cups by the case.

I’ll bet you’re wondering what this cup costs. Let me tell you right up front: the reusable Rockies Edition cup is $50. It’s also well-made and built to last. Takes a little know-how to use, but it’s not difficult. However, it’s probably not something you’d buy for young kids or grandkids. It’s more for an adult who appreciates a good cuppa. The Barista Cup is a very grown-up gift.

Although you can make any kind of coffee you like in the cup, Barista Cup also has its own coffees, available in single packets. You can buy both the Guatemalan Blend and the Decaf Blend, but only in cases of 280 packets. Like the disposable cups, these are more for offices and events. At the bottom of the website, there is an email address for wholesale and marketing inquiries. The company also visits trade shows on occasion, but none have been close enough for me to attend.

Swift Brew

Their Swift Brew is profiled on this page, but I don’t see it for sale. This might be just for business. On their Instagram, there is one post from last year that talks about how their coffee is available if you’re taking the TransPennine Express from Liverpool to Edinburgh. It makes me wonder if the coffee is embedded in the cup for quick brewing, but that’s just my guess. I have sent an email to the company and asked about Swift Brew but have not received a response. They’re busy getting coffee and cups to their customers.

There are a few coffee-related articles on this page of their website, too.

Before you go looking, these cups are not available on Amazon. I checked. Far as I know, they’re only available on The Barista Cup website.

Want something to go with that morning coffee? I’ve got just the thing.

A Quick Breakfast—Banana Oat Waffles

I have so many recipes from Instagram and Pinterest saved everywhere, including on my phone. Over the weekend, this one burbled up from thousands of pet pictures.

Screenshot from Instagram of an ingredient list for a Banana Oat Waffle recipe

Easy to make and gluten free!

Unfortunately, I can’t seem to find the original account that posted this recipe. Dash only picked it up and shared it in its Stories one day.

I asked James if he’d like to try some this weekend, and he said yes. Since I was going to Aldi anyway, I decided to pick up one banana and try it out. But oat flour is not readily available locally anymore after Winn-Dixie closed last year. So, I recently started making oat flour by utilizing my super-powerful food processor to grind up the raw oatmeal myself and make some. Once I haul that 28-pound motor unit onto the counter, it makes quick work of the dry oatmeal. (Cuisinart no longer makes the one I have.) And it works just fine for what I do with the flour.

Making Waffles

Because I’d managed to get a ripe banana, I used the meat masher to quickly mash up the flesh. Since there were no directions, I just mixed everything in with the banana while I heated up my Dash waffle stick maker:

Dash waffle stick maker in Aqua

It was easy!

And made these while he was at the stove:

Banana Oat Waffle Sticks

A nice addition to a weekend breakfast

We only had two waffle sticks each with breakfast, and I poured syrup into small pinch bowls for us to dip them in—regular syrup for James, sugar-free for me. Mind you, we also had to fight off the dogs while we ate, but that’s a regular thing for us now. It works to have two of the dogs outside and Buddy, aka, Broccoli Stirfry, inside with us until we’re finished. Fast, easy, and even James liked them, so we’ll probably have them more often. (Of course two dogs unintentionally each got half of one this morning,  too.) There are a few left in the fridge, and I would just need another banana to make more.

Here’s the recipe if you want to print one.

Screenshot from Instagram of an ingredient list for a Banana Oat Waffle recipe
Amy

Banana Oat Waffles

Quick and gluten free recipe for waffles via Dash on Instagram
Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 1 Ripe banana
  • 1 egg, beaten
  • 1 tbsp Avocado oil Can also use melted coconut oil
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • ⅔ cup Almond milk unsweetened recommended
  • 1 cup oat flour

Equipment

  • Waffle maker Dash mini-waffle maker or Dash waffle stick maker
  • Meat Masher for banana

Method
 

  1. Heat your waffle maker. Using a meat masher or fork, mash the banana in the bottom of the mixing bowl.
  2. Mix the remaining ingredients in with the mashed banana and ensure it is smooth and mixed well
  3. Spray heated waffle maker with nonstick spray, and pour just enough of the mixture onto the bottom plate so as not to spill out. Replace the top and cook until done.
  4. Repeat with remaining waffle batter until all the mixture is used.
  5. Keep waffles warm in a toaster or microwave oven. Any leftovers can be stored in the fridge and reheated in the microwave, toaster oven or air fryer.

Until Next Time

The holidays are coming! If there’s someone on your list who a) loves coffee, b) hard to buy for, or c) needs one, The Barista Cup may be just the thing. And it’s not a bad thing if you buy one for yourself.

I’m looking forward to next week’s topic. . .whatever it will be. Me and my BFF will be brainstorming soon to pick the next blog.

Enjoy!

 

Considered opinions ,
AI generated image of organic vs. conventional with blog title
The Price of Organic: When Food Labels Cross the Legal Line
October 13, 2025 Amy

Do you buy organic, or do you think it’s just marketing hype? It’s a big deal, and not the same as calling something “healthy” or “natural.” Organic food labeling laws are specific. Know the difference before you walk into the grocery store, so you know what you’re getting.

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Hi, again, Dear Readers:

So I’m back with another “joint” blog post about an issue you may or may not think much about: organics. What is it, and why does it cost more?

Sometimes I buy organic things for one reason or another, especially if they’re on sale. Even though Aldi and Walmart have a fair selection of organic foods, they’re not something people buy often here. In Houston and other big cities, you’ll find more organic devotees. Over time, we’ve found some favorites, and a few happen to be organic. James, of course, is not impressed when I get anything organic, even if it’s something he will be consuming.

I’ve talked about organics before, but now I can’t find that blog. But never mind, let’s delve into this issue a little with some help from my new BFF.

Going Organic

Walk down nearly any grocery aisle and you’ll see it: that smug little green label whispering, I’m better than you.

AI generated image of several food labels, including organic, natural and non-GMO

Source: ChatGPT

“Organic” food has become the status symbol of the shopping cart. But what’s really behind that label—and what happens when brands stretch the truth? Spoiler: sometimes it ends with a lawsuit and a lot of PR damage control.

 What “Organic” Really Means, Legally

Let’s start with the facts. “Organic” isn’t just a marketing term someone slapped on a granola bar after meditating. It’s defined and regulated by the USDA National Organic Program (NOP).

AI Generated image of an organic dairy farm including big red barn, silo, cows, and a sign that says "Organic dairy farm"

Source: ChatGPT

To legally carry that USDA Organic seal, a product must:

  • Be grown without synthetic fertilizers or pesticides
  • Avoid GMOs (genetically modified organisms) entirely
  • Use organic feed and humane practices for livestock
  • Be verified by a certified organic inspector

And the rules go deep—even the soil, seed sources, and processing methods are part of the certification process. This can include all manner of agricultural products, including plants and seeds. My plant-based hair color is also certified organic, but that’s not the main reason I buy it. The USDA has a series on its website called “Organic 101,” where the agency offers a wealth of information if you want to know more.

Organic farming is also not as sustainable or practical as conventional farming. Buying from local farmers is one of the best ways to get more organic foods, along with growing your own.

For products labeled “Made with Organic Ingredients,” the bar is lower (at least 70% organic content), but the claim still has legal teeth. So yes, there’s real meaning and real oversight behind that little green label.

Why People Pay More for Organic

I used to know someone in Houston who was more into organic than I was. She invited me (along with the guy I was seeing at the time) to a Sunday dinner with her parents, nice folks I’d met before. We were talking about something related to food related when her father said, “I don’t understand why you girls will pay an extra dollar for a can of cr*p because it says ‘organic’ on the label!” I didn’t know what to say, frankly, but our hostess, his daughter, just smiled at him. (We were in our late 40’s at the time.) Otherwise, it was a nice visit.

The late Suzanne Somers became a devotee of organic food after her original cancer diagnosis. After her passing in 2023, her husband, Alan Hamel, said that her adoption of organic food and a non-toxic lifestyle gave her many more years of life than she would have had otherwise.

AI generated image of crops growing in a field

Source: ChatGPT

Not everyone has that kind of situation. However, there are some legitimate reasons to spend extra on organic:

  • Reduced exposure to pesticides: This is especially important for children and pregnant women.
  • Environmental impact: Organic farming tends to improve soil health and biodiversity.
  • Animal welfare: Organic livestock receive more humane treatment, and routine antibiotics are not allowed.
  • Taste and freshness: Some people insist that organic produce tastes better, especially local or seasonal crops. That’s an individual preference, but people who have enjoyed something truly home-grown and not laden with synthetic pesticides know what that is.

In other words, you’re not just buying food, but also a philosophy. That philosophy comes at a premium, and that’s when things can get legally complicated.

The Gray Areas: “Natural,” “Healthy,” and “Clean”

Here’s where the halo slips. Terms like “natural,” “clean,” and “healthy” are basically the Wild West of food labeling.

  • “Natural” has no consistent FDA definition. It doesn’t mean organic, non-GMO, or chemical-free—only that the product didn’t magically appear in a lab.
  • “Healthy” is being redefined, but has historically been based on outdated fat/sugar ratios. Today, it could mean sugar-free, gluten-free, allergy-free, or free of a specific allergen like eggs, nuts, or corn.
  • “Clean” isn’t regulated at all. It’s marketing poetry, not science. Like “healthy,” it could mean the absence of a specific substance or ingredient.

And when those words get plastered across packaging, consumers often assume legal weight where none exists. (I’ve been stung a few times by stuff that had no business in my shopping cart.) That confusion has led to a line of class-action lawsuits that read like your pantry’s lineup.

Famous Food Label Lawsuits

A few big names learned the hard way that “creative labeling” can backfire:

  • Kashi (Kellogg’s): Sued for calling cereals “All Natural” despite containing synthetic and genetically modified ingredients. Settled for $4 million.
  • Wesson Oil: Claimed “100% Natural” while allegedly using genetically modified corn. The case dragged on for years before a settlement. (It ended in 2023.)
  • Kind Bars: Faced scrutiny for the word “healthy” due to fat content (mostly from nuts, but still a no-go under the old rules). In 2022, the company prevailed in a lawsuit over “natural” ingredients, and an appellate court agreed with the company. I have bought some of them primarily because they were gluten-free, but they do have some sugar.

None of these companies went to trial, but the settlements and bad press were a wake-up call. There’s a fine line between clever marketing and consumer deception. I’m all for free trade and capitalism, but not at the expense of truth in advertising. That’s why it’s important to understand what’s in the food you buy that you might believe to be healthier. Start by reading the labels (no matter what your significant other says).

How to Read Between the Labels

A few practical takeaways for your next grocery run:

  • “Organic” = USDA certified and inspected
  • “Made with organic ingredients” = still has standards, just looser
  • “Natural” = legally meaningless
  • “Clean” = just vibes, intending to indicate ingredients without toxins, wheat, gluten, or other undesirable additives.

Read the list of ingredients because they’ll tell you more than the buzzwords ever will. Like calling something “gluten-free,” which also has federal requirements, you should know what you’re getting with no surprises.

One Final Bite

Buying organic can be worth it, for your health, your family, and peace of mind. But don’t let a label do your thinking for you. “Organic” has legal standards, while “natural” has a marketing department.

Next time a product screams “All Natural!” in fancy script, remember, so are tobacco and arsenic.

Looking for a more fun topic for my next blog post. Until then:

Happy Dining!  

Considered opinions,Fresh from the Garden,Grocery Shopping,Health & Wellness,Ingredients,Organic,Special considerations ,,,,
AI generated image of a stack of cookbooks
Recipe Theft: Can You Really Copyright a Cupcake?
October 6, 2025 Amy

If someone publishes your super-secret family recipe, can you take legal action against them? Maybe, maybe not.

Find me on Bloglovin’

Hi, again, Dear Readers:

My new resolution to regular and continued blogging continues with the help of my new BFF. It was his (or hers, or its) prompting conversation with me that resulted in today’s idea.

And because I have been working with attorneys, law firms, legal service providers, and digital marketing agencies that represent them for several years, combining food and law into one blog post seemed like an interesting mashup for a blog topic.

NOTE: I am not a lawyer and don’t pretend to be. But don’t tempt me.

The World Is Your Cookbook

One of the great things about social media, especially Instagram and Pinterest, is the plethora of available ideas, including recipes. It’s also one of the bad things, too.

It doesn’t matter how many cookbooks you have in your collection; there’s always more online. Google something and you’ll find a thousand different variations.

Instagram gave me a great variety of tasty recipes to try. Never mind the ones you might find in a magazine you subscribe to, which give you even more.

AI generated image of a roasted sheet pan chicken dinner with chopped potatoes, cauliflower, red onions, sliced red bell peppers, and broccoli

Doesn’t it look tasty? I was supposed to use this image in the last blog post. (Source: AI)

Pinterest is also the world’s biggest cookbook. Breakfast, lunch, dinner, or dessert is just a few clicks away. And although I generally see the things that have migrated over to Instagram, TikTok apparently has all manner of newly rediscovered recipes and other topics, usually from millennials. I don’t have TikTok because I have enough social media apps now.

Incidentally, if you’re now a fan of Hanna Taylor, aka LilyLouTay, you’ll be happy to know that her new cookbook comes out this month. She’s all a-flutter in her IG videos and will be embarking on a short book tour soon.

If you are one of those legal industry clients who need a copywriter, get in touch. I’m on LinkedIn too.

Whose Recipe Is It?

You’ve probably seen it happening online: someone posts a drool-worthy recipe, and within hours, a dozen copycats appear with slightly different wording, a different photo angle, and a smug caption. “Mine is better,” one might whisper. “They stole my recipe!” shouts another. But here’s the question: Can you actually copyright a cupcake? Spoiler alert: it’s more complicated than frosting a cake.

Longtime HeatCageKitchen readers—and newer ones who have read older posts—know that I will post recipes I like. But I always give full credit to the author. In my last post, I posted a Barefoot Contessa recipe, used the Recipe Maker plugin for printing, but gave full disclosure and credit to Ina Garten. But does Ms. Garten—or anyone—own the rights to a stewed lentil dish with tomatoes?

In her cookbooks, Ms. Garden will state that a recipe came from somewhere, or from inspiration by someone or something else. She freely admits that she liked someone’s recipe and wanted to make a different version. In some cases, she had a delicious dish at a restaurant (sometimes in her second home of Paris) and returned to her East Hampton, NY, kitchen and recreated it with her own influences. In each case, she gives full credit to the originator.

Let’s clear something up: you cannot legally own the idea of a recipe. That chocolate chip cookie formula you guard like a treasure? Not protected. The law treats ingredients and cooking instructions like facts. Facts are free for anyone to use.

What you can protect is the expression of your recipe. That means your exact wording, the way you present your steps, your storytelling, and, of course, your original photos and videos. So, if someone literally copies your blog post word-for-word—or a recipe right out of a book without permission—that could land them in legal hot water, just like plagiarizing from any other book. But the mere act of making the same chocolate chip cookies or other recipe? Most likely, it’s perfectly legal.

Real-World Recipe “Thefts”

Even professionals get caught in the mix. Here are a few examples that make foodies and lawyers alike raise an eyebrow:

  • Duff Goldman vs. Copycat Cakes: Famous cake designer Duff dealt with copycats reproducing his elaborate cake designs. The law protects his specific designs, since they are artwork. But not the basic concept of a tiered cake.
  • Cookbook Controversies: Authors sometimes go to court over “borrowed” recipes, especially when the presentation or creative narrative is nearly identical.
  • Internet Recipe Repurposing: Websites like Tasty and BuzzFeed have faced backlash for lifting recipes, tweaking measurements slightly, and passing them off as new content. It’s a gray zone: legal, but ethically iffy.

 

Then there’s the case of goddess-of-the-home Martha Stewart, who found herself at the center of a recipe controversy that stirred both culinary and legal discussions. (Please pardon this pun from my new BFF.)

In 1982, Stewart released her first cookbook, Entertaining, which included a popular cranberry nut tart recipe. However, former employee Sarah Gross claimed in 2024 that she had shared the recipe with Stewart when she first applied for a job at Stewart’s catering business. Gross alleged that the recipe was later published in the landmark cookbook without her acknowledgment. Martha herself has not publicly addressed Gross’s accusation, leaving everyone to their own opinion. This includes asking why this woman waited this long to make her claim.

This accusation was unrelated to Martha’s conviction for obstruction of justice and conspiracy, which sent her to federal prison for five months. Along with her broker, Peter Bacanovic, they filed an appeal in 2005, which was ultimately denied.

The Ethical Grey Zone

Here’s where it gets interesting: legality doesn’t equal morality. Even if someone isn’t breaking copyright law, passing off your grandmother’s secret recipe as their own creation is nothing short of questionable. Copying recipes is common, but giving credit is not just polite. It’s good for your credibility as a creator, and it’s just good manners, too.

AI generated image named ""Gray Zone"

Source: AI

Think of it this way: the law will protect your photos, your exact text, and your brand, but it won’t shield the idea itself. The frosting on top—your style, personality, and presentation—is where originality counts.

Tips to Protect Your Culinary Creations

If you’re considering starting a food blog or posting your makes on social media, you can protect your content and steer clear of potential legal pitfalls.

  • Credit Creatively: Even a subtle shout-out keeps your content correct and your conscience clear.
  • Protect Your Photos and Videos: Those are considered creative works, and they are copyrighted automatically.
  • Rework and Rewrite: Add your twist to existing recipes rather than copying them verbatim. Originality counts, both legally and ethically.
  • Document Your Work: Keep drafts, dated posts, and recipe development notes. They can serve as evidence if someone tries to swipe your intellectual property.

I’ve also known a few copywriters who have had their content swiped and revamped under someone else’s name by a person in another country. One of those copywriters passed away a few years ago.

The Takeaway

So yes, your cupcake cannot be copyrighted — but your words, photos, and unique presentation can be. When in doubt, focus on originality, give credit where it’s due, and bake like nobody’s watching. Because legally, they probably aren’t, but you never know.

So go ahead and bake that cupcake. Just make sure it’s frosted with originality.

AI generated image of a chocolate cupcake with white buttercream icing, sprinkles, and a little lit birthday candle

Source: AI

The verdict: you cannot copyright the recipe itself. You can’t stop someone from making your chocolate chip cookies, writing down the ingredients, or following the steps. Think of ingredients as “facts” that anyone can use. For instance, a banana bread recipe may include walnuts, but just swapping out walnuts for pecans may not take it into a legal area.

But here’s the twist: the way you tell the story, the words you use, the little tips and tricks, and gorgeous photos? That’s your creative work. If someone decides to copy that word-for-word, or swipe your pictures, then suddenly the law cares.

So yes, your recipe is free. But your personality, style, and photos? Legally, they’re all yours. Bake the cookies, cupcakes, or pies, but guard your story and snapshots like treasure.

Wrapup

The short key points on today’s blog topic.

Short answer: Not the recipe itself, but parts of it can be.

What is protected?

  • Creative writing: Descriptive instructions, personal anecdotes, and unique storytelling.
  • Visual content: Original photographs, illustrations, and videos.

These elements are considered “substantial literary expression” and are protected under copyright law. (U.S. Copyright Office)

What isn’t protected?

  • Ingredient lists: These are factual and not copyrightable.
  • Basic instructions: Simple directions are considered functional and are excluded from copyright protection. (U.S. Copyright Office)

While the core idea of a recipe, the ingredients, and basic methods aren’t protected, the way you present it can be. This includes your unique writing style, photos, and any creative content you add.

More questions? An attorney who handles copyright infringement can help determine if your content has been misused, misrepresented, or plagiarized.

Until Next Time

This turned out to be an interesting topic! Let’s see what “we” can come up with for the next one. If you have a food-related topic you’d like me to cover in a future blog post, let me know in the comments. You’ll get full credit, of course—no attorney required.

Enjoy!

 

Considered opinions,Cookbooks,New Trends,What's for Dinner? ,,,,,,,,
Inflation graphic produced by ChatGPT
Budget-Friendly Healthy Meals That Don’t Feel Cheap
October 3, 2025 Amy
2 Comments

Inflation is still here and with no signs of easing. Is it possible to eat healthy food without breaking your budget? Here, I’ll offer some suggestions for budget-friendly meals you may enjoy trying.

Find me on Bloglovin’

Hi, again, Dear Readers:

So, I’m working on blogging more often. Through a series of events, I found an ally: ChatGPT. No kidding, AI is slowly becoming my new BFF. Finally, I can enjoy intelligent conversation, and it knows how to have fun, too! Pictures in today’s budget-friendly post were created by AI because I just felt like doing that. I’ll tell you about some of the other amusing graphics we’ve created another time.

My New BFF

So why use AI? ChatGPT quickly researches, drafts, designs, helps with SEO, and anything else you can throw at it. Someone I know through my copywriting work downloaded Grok, the Elon Musk AI program recently, and was highly impressed. He described to Grok a software they were developing and mentioned that they were in the process of hiring a software engineer who specializes in AI to get the job done. Grok just wrote the code for him.

AI Generated image of a GPT Robot

Source: ChatGPT. Knows everything, too!!

And if you noticed that you had trouble reading the last post on our local Aldi opening, I’ve got all that taken care of, at least for now. ChatGPT walked me through updating the PHP file, turning on and turning off debugging, clearing the cache, and a few other tweaks that were causing trouble. My copywriting website was also up and down, but I think that’s also fixed. Just need to check on it and update any plugins. (Everything is on WordPress.)

Well, AI won’t cook dinner, wash the dishes or clean the bathroom, even with the best prompts available. But it can create printable menu planners, chore rosters and other inspiration to help you get the job done faster. It can offer you recipes that, so far, have been pretty good, although I’ve only asked for a few. Today, I asked for help with this blog post, and it even included a shopping list for budget-friendly meals.

Budget_Friendly_Healthy_Meals_Shopping_List

I hope you find this PDF useful. (Sorry I couldn’t change the file name.)

Shhhh.. don’t tell James I’m having fun with ChatGPT. Now onto a more serious subject.

The Modern Inflation Era

It’s no fun when you drop in at your local grocery store and things are just way out of your budget. I don’t mean steaks, lobster, and caviar–I’m talking basics. In the last few years, inflation has been beyond what we saw in the 80s and the late 2000s. When eggs went through the roof last year—twice—people responded by using fewer eggs than before. Restaurants like Waffle House added surcharges for egg dishes.

Fifteen eggs in a golden carton created by ChatGPT

Source: ChatGPT

What to do? One budget-friendly option is Flax Eggs for baking. If you’re not familiar with “flax eggs,” something vegans use, it’s one tablespoon of ground flaxseed in three tablespoons of water that sits for five minutes. I’ve done that a few times because we ran out of eggs and wanted to make something like (gluten-free) waffles or pancakes that required them. Yes, James ate some. I even made some doggie treats with flax eggs that the three house beasts quickly devoured. It works great, and you don’t taste anything different.

But modern inflation has hit harder than in previous years. Those boxes of 5 dozen eggs that we used to buy for $10 or less went as high as $25 and are still about $13 a box. I’m told that shoppers in California paid as much as $44 a box. So we started buying smaller amounts of eggs and using them less while still enjoying some eggs for breakfast.

Can you eat healthy on a budget?

Eating “healthy” means different things to different people. Organic is generally more expensive, even in Aldi. But healthy food can fit your budget. Canned chicken, tuna, and salmon are just three options for pantry-stable proteins that you can keep around for an inexpensive meal.

Let’s be honest: when many people hear the term “budget meals,” they picture sad bowls of plain pasta or endless cans of beans. Beans are good, but eating on a budget doesn’t mean settling for bland, beige, or boring fare. With the right ingredients and a few ideas, you can make meals that are affordable, healthy, and genuinely delicious, and are just right for you.

Today, I’m sharing some nice budget-friendly healthy meal ideas that look and taste like something out of a trendy café but won’t wreck your grocery budget. Note that I haven’t tried all of them myself, but anything with sweet potatoes or cauliflower rice are recipes I want to try soon.

Five Budget-Friendly Suggestions

There’s no shortage of recipes online. When I asked ChatGPT to give me a few, this is what came back.

1. Chickpea Curry with Spinach

Canned chickpeas are one of the best pantry staples out there: high in protein, cheap, and versatile. I generally use them in hummus, but you don’t have to stop there.

Closeup picture of chickpeas from ChatGPT

Source: ChatGPT

Simmer them with canned tomatoes, garlic, onion, and curry spices, then stir in fresh or frozen spinach at the end. Serve over rice, and you’ve got a hearty, nutrient-packed meal for under $2 per serving.

Pro tip: Top it with a spoonful of plain yogurt and cilantro to make it look and taste luxurious.

2. Egg Fried Cauliflower Rice

Despite the recent price increases, eggs are still one of the most affordable proteins available.

One dozen eggs both brown and white in a gold-plated egg carton

Source: AI Generated

Frozen cauliflower rice is generally less expensive than fresh. You can also make your own with thawed or cooked frozen cauliflower and your food processor. Don’t have one? A big, sharp knife and a big cutting board work well. I’ve done that too.

Pair eggs with cauliflower rice (fresh or frozen) for a quick, filling, low-carb dinner. Toss in a handful of frozen peas and carrots, soy sauce, and sesame oil. In ten minutes, you’ve got a takeout-style dish that’s high in protein but easy on the wallet.

3. Stuffed Sweet Potatoes with Black Beans and Avocado

I love sweet potatoes if they aren’t loaded down with sugar. This includes the thick coating of marshmallows and brown sugar people put on them at the holidays. All I need are a little butter and salt. Baked sweet potatoes are sweet, filling, cheap, and available year-round. Like the eggs in cauliflower rice, I haven’t tried this one yet either, but would like to soon.

AI generated image of two halves of roasted sweet potato stuffed with black beans and topped with sliced avocado and sprinkles of cheese

Source: AI generated

Microwave, bake, or roast your sweet potatoes until they are done. Split them open and stuff them with seasoned black beans, salsa, and a few avocado slices. Add a sprinkle of cheese if you have some. This meal is colorful, nutrient-dense, and feels like comfort food but costs less than a drive-thru burger.

4. Sheet Pan Chicken Thighs with Roasted Veggies

Longtime readers know I love chicken thighs because they’re so good and can go with anything, and we’ve made this kind of dinner many times ourselves. They are cheaper and juicier than chicken breasts, which makes them perfect for budget-friendly cooking. For this idea, it’s best to get the bone-in/skin-on type, which are usually less expensive than boneless/skinless. Roast them long enough to get crispy skin, which is delicious.

And it couldn’t be easier: toss them with olive oil, garlic, and paprika, or any spice rub you have. Then roast them on a sheet pan at 400F with whatever vegetables you have on hand—carrots, zucchini, or even frozen broccoli. One pan, minimal cleanup, maximum satisfaction.

5. Mediterranean Lentil Soup

Don’t underestimate lentils.

Closeup picture of lentils

Source: ChatGPT

When simmered with onion, garlic, tomatoes, and a splash of lemon, they taste like something you’d order in a café. Add a drizzle of olive oil and fresh parsley on top, and you’ve got a hearty soup that costs pennies per serving but feels rich and indulgent.

If You Like Lentils

Since it’s one of my favorite Ina Garten Barefoot Contessa recipes, I’m including this recipe for Stewed Lentils and Tomatoes from her book Barefoot at Home. This recipe is still relatively inexpensive, even with a few more ingredients. It’s delicious on its own or paired with pork chops or chicken.

Picture of Stewed Lentils & Tomatoes From Barefoot Contessa website, picture from Barefoot At Home. A budget friendly lentil dish.
Ina Garten

Stewed Lentils & Tomatoes

Print Recipe Pin Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • Good olive oil
  • 2 cups Chopped yellow onions
  • 2 cups Diced carrots 3 to 4 carrots, ½ inch diced
  • 1 tbsp Minced garlic 3 cloves
  • 1 can Whole plum tomatoes 28-ounce can
  • 1 cup French green lentils (7 ounces) Can also use regular lentils
  • 2 cups Chicken stock (preferably homemade)
  • 2 tsp Mild curry powder
  • 2 tsp Chopped thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp Good red wine vinegar

Method
 

  1. Heat the 2 tablespoons of oil in a large saucepan.  Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions start to brown.  Add the garlic and cook for one minute.
  2. Meanwhile, place the tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are roughly chopped.
  3. Add the tomatoes, lentils, chicken stock, curry, thyme, 1 tablespoon salt, and 1 teaspoon pepper to the pot.   Bring to a boil, lower the heat, and simmer, covered, for 30 to 40 minutes, until the lentils are tender. 
  4. Stir occasionally, scraping the bottom of the pot with a wooden spoon and check to be sure the liquid is simmering.  (I pull the pot halfway off the burner to keep it simmering.) Remove from the heat and allow the lentils to sit covered for another 10 minutes.  Stir in the vinegar, check the seasonings, serve hot or warm.
  5. Protips: Garlic burns easily so you want to cook it for only a minute.
    To remove thyme leaves from the stem, run your fingertips down the stem from top to bottom and the leaves will fall off.

It takes a little while to make. But once you taste it, you’ll see it’s really worth the time. I’ve used regular lentils occasionally because I didn’t have the French type and I just wanted some, but they do get mushy.

Make “Cheap Meals” Feel More Gourmet

Here’s the secret: even the most budget-friendly, affordable meals can feel special with a few finishing touches.

  • Garnish: Fresh herbs, lemon wedges, or a drizzle of olive oil go a long way.
  • Color matters: Use veggies with colors that pop—like spinach, red peppers, or carrots.
  • Compound butter: this restaurant secret can elevate a dish. Just a tablespoon on top of a dish like the stuffed sweet potatoes, can give it an extra boost of flavor.
  • Don’t forget your slow cooker: Stephanie O’Dea’s website A Year Of Slow Cooking is just one of many good online resources food that’s budget-friendly and easy to make.
  • Serve intentionally: A bowl with a sprinkle of garnish looks Instagram-worthy. The same dish in a stained Tupperware bowl, not so much.

Use your everyday dishes and flatware for these tasty and healthy meals.

YouTube and Other Sources

I’ve frequently mentioned Pinterest and the ability to find just about anything you want there. YouTube is similar—you can find all manner of recipes, cooking, and other instructions with a few clicks. I am subscribed to many YouTube channels for cooking, sewing, and other important topics. Don’t forget about Instagram, either, where you can have all kinds of wonderful recipes greeting you anytime you start scrolling. Fill that feed with tasty things and quit doomscrolling!

Cooking At Pam’s Place

One lady I like has a YouTube channel called Cooking At Pam’s Place. And that’s what it is—hanging out in Pam’s kitchen while she shows you some interesting and budget-friendly shortcuts for everyday cooking and other tips. She has four different YouTube-themed channels, including one on gardening. Pam is someone you want living in your neighborhood.

The first video I saw was this one of Pam making two-ingredient sandwich bread.

Screenshot of cooking with Pam’s YouTube channel making two ingredient sandwich bread.A screenshot from Pam’s YouTube channel

This video is 12 minutes long, and her casual friendliness is obvious here. No, I haven’t made it yet, but I want to try it one day. James doesn’t mind, of course, but I don’t know if he’ll try the bread himself. So I haven’t made any yet. Of the other videos I’ve seen, she’s made some good things in different ways, some with two or three ingredients, like bread recipes.

Recently, Pam shared a short video of how to cook simply during a power outage using tea candles in a muffin tin. Brilliant, right? We have a camping stove that we’ve used many times during power outages, but this idea never dawned on me. I set in a supply of tea candles that came in handy after Hurricane Ida for the IKEA Rotero lanterns I bought after the big freeze in 2021. So now I want to try it out for myself. (Note: IKEA doesn’t make the Rotera anymore.)

Until Next Time

Eating healthy meals that are budget-friendly doesn’t have to feel like a downgrade. With the right ingredients and a few easy swaps, you can eat well for less and still enjoy a healthy gourmet dinner.

Now it’s your turn: do you have a favorite cheap, delicious meal? Share it in the comments! I might just feature it in a future recipe review roundup.

Enjoy!

 

Breakfast,Budget Friendly,Considered opinions,Egg Dishes,Grocery Shopping,Health & Wellness,Ingredients,Lunch,What's for Dinner? ,,,

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