Posts in Resources
Three ways to use up old, dry or stale bread.
Sidewalk citizen bakery bread calgary

One of my all time favorite treats is good sourdough bread. Maybe it feels comforting to me because of the time I spent in San Francisco (which is the capital of sourdough.. at least to me) or maybe it’s because I have an easier time digesting sourdough than any other bread. Whatever the cause, ask anyone who knows me closely and they will tell you without a doubt that I am more of a savory kind of gal, no so much into sweets.. very much into sourdough bread.

So, when I made my very first order with The Organic Box, I went looking for sourdough. Sidebar: Grab your 20$ discount code in the footer of this post. I got myself a loaf of Red Fife Sourdough from Sidewalk Citizen Bakery. They day I received the box, it was the item I was looking the most forward to. It smelled like heaven.

Now, you and I both know that fresh bread doesn’t last forever, and for some reason, I only got through about half of the loaf before it started to get a little too dry, so I have some tips for you on how to use up that dry bread. Whatever you do, don’t throw it away!


I don’t care how hard that bread gets, if there is no mold on it, it’s perfectly fine to eat!


In case you're not sure of exactly what you can do with old, dry bread, I've put together three ways to use up that bread.

easy french toast with old sourdough bread
simple french toast with old sourdough bread

Early on, make french toast

It’s a classic way to use up bread that is beginning to go stale. Just slice it thick and dunk each side of the slices in a mixture of raw, beaten egg & almond milk. To flavor the mix, add maple syrup, vanilla & cinnamon.

Then, in a hot pan, cook with a little butter or coconut oil until each side is nice and golden. Serve up with your favorite jams, molasses, nut butter or more maple syrup.

Not fully dry, have it in broth

That same day, I cut a nice thick slice of the old sourdough bread and had it with a steaming mug of chicken stock. Now, this could be veggie stock, beef stock or your favorite soup. The idea here is that when you dunk it in the hot liquid the bread soaks up all the goodness and becomes soft again.

Word to the wise, don’t just pop the bread right up in there unless you’re okay with the super soggy texture that ensues. Just dunk and eat!

simple croutons and arugula salad
simple sourdough croutons

Fully dry, hello croutons

Even after those two meals, there was about two large slices left. So I cut it into large cubes and lay them on a cookie sheet. I waited about 24 hours (you can wait as long as you need for your croutons to be completely dry). Once they are completely dry you can put them away in a mason jar with a cupcake liner + a ring for the lid. Or you can do like I do and make a big ol' salad with lots of croutons.


This post is brought to you by The Organic Box, here in edmonton. 

I buy from them because I believe in what they do, and like me, they believe in minimizing waste. In the spirit of full disclosure, if you use the discount code, I will also get a little something in return. No, it won't make your bill more expensive. Yes, we will share in our kitchen goodness together.

Use THE code OrganicBunch20 you will get 20$ off your first order.

What does eating "plant-based" mean?
eating plant based

It’s quite simple really. Prioritizing veg, fruit, nuts & grains over everything else.

This isn’t a “remove everything you ever ate” type of lifestyle, it’s a “focus on the plants” one. 

One of the questions I often get is, “Why is there meat in the cookbooks?While I always prioritize plant-based ingredients, I don’t necessarily exclude meat, eggs or dairy. Why? Because it works for me, and allows me to thrive. This may not be the case for you, so I’ve included — in most recipes — a way to replace the animal protein or dairy.

That being said, if you’re vegetarian, use your common sense and substitute with your favorite dairy- and meat-free products at will. I am in full support — and can’t possibly get offended — if you’re making mindful decisions to nourish yourself better.

Focusing on adding more whole foods to your plate, especially veggies, gives rise to a domino effect: eating more veg leaves less room for junk. Before you know it, you'll be flexing your plant-based-cooking muscles like a champ!

Here are some of my favorite substitutions.

They come from years of trial and error mixed in with a dash of favoritism. You may love some of these, but substitution really is a matter of personal taste, so a little experimentation may be in order.



For fish:
Tempeh + Kelp + Old Bay 

For chicken or pork: 
Extra firm tofu
Larger legumes like chickpeas

For beef:
Mushrooms like mini-bellas & portobello

For cow milk (see Dairy Free Mini Me): 
Nut milks like almond & coconut
Hemp milk

For wheat flour:
Corn flour
Buckwheat flour
Cloud 9 flour

For pasta:
Corn or four-grain gf pasta
Spaghetti squash
Zucchini ribbons

For butter:
Olive oil
Coconut oil


Get started with these easy recipes:

Why I became a seasonal eater, and why you should consider it.
eating seasonally

I really believe that your body is best served by produce that grows here and now.

Simple enough right?

Nutritionally speaking, food is at it’s best when it's picked fresh off the field; there's no arguing that. With that in mind, eating local & seasonal is hard to argue with. Some will say that buying local is more expensive, but in most cases, it just simply isn't (and I have grocery bills a-plenty to prove it). This is especially true if you're buying just what you need & keeping your waste to a minimum.

Mindfully speaking, buying local leads to perks that you can't possibly get in any other way. I've met wonderful people through farmer's markets & developed friendships I wouldn’t have if it weren't for eating seasonal produce.

As a general rule, farmers really love to chat about what they sell. Heck, they’ve dedicated their lives to bringing to market the best possible version of insert-product-here. That should tell you something. 

Now, I know that what is available here in Edmonton right now may not necessarily be available where you are at the same moment. That's perfectly fine. Just use local-to-you produce whenever you can. If that means swapping an ingredient, do it. If you notice something is super abundant right now ― and thus more cost-effective & of better quality ― please use it. Just do you, mama.

Even though these recipes (in my cookbooks & on the blog) are tested with specific ingredients it doesn’t mean that they’re set in stone, so take advantage of every deal you get.

So, If your ready to give your body the most nutrient dense food you can. This is for you. if you're ready to become a part of a thriving community. Jump on board the seasonal train mama, I saved you a seat.


Ready to give seasonal eating a try?