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Mountain KitchenBlog
October 18, 2026
The Breads I Like Using
Rye, sprouted whole grain and sourdough: the three breads I keep coming back to, and what each one is good for.
October 15, 2026
A Diabetic-Friendly Halloween
Six Halloween treats that keep the fun and skip most of the sugar, from graveyard pudding cups to deviled eyeball eggs.
October 1, 2026
Sneaking More Fiber Into the Food You Already Make
Small, no-fuss additions like ground flax in burger patties that add fiber and nutrients without changing what's for dinner.
October 1, 2026
Making Injera at Home: A Fast Version and the Real Thing
Two ways to make Ethiopian flatbread in a home kitchen: a same-day version for weeknights, and a slow three-day fermented injera made only from teff and water.
October 1, 2026
Lentils in Everything: Cheap Protein, Fiber, and a Fuller Plate
How I've learned to stir lentils into everyday meals for extra protein and fiber, and why they're one of the cheapest ways to stretch a dinner.
September 21, 2026
One Year In: What I Got Wrong About Eating Well With Diabetes
Cutting carbs almost to zero kept my blood sugar in check. It also quietly cut out most of what I was supposed to be eating.
September 6, 2026
The New Staples in My Pantry
Lentils, alternative flours, monk fruit, and a handful of seeds that have quietly taken over my shelves.
September 6, 2026
Diabetes: My struggle with eating well
The unglamorous reality of grocery shopping and eating well with diabetes, and the shortcuts that actually help.
August 14, 2026
Starting a Kitchen in the Mountain Valley
Why we started cooking seriously once we moved somewhere with real seasons.
August 4, 2026
Stocking a Small Pantry for Real Weeknights
The handful of staples that make weeknight cooking possible when the nearest store is 40 minutes away.