Alright, I have a bunch of little odds and ends things to tell you guys that didn’t really feel worthy of their own post, so I’m lumping them all together in a bit of a digest! I’ve actually been trying to figure out a good, non-annoying way to do this for a few months now, so this might turn into a monthly kinda thing. Think of this as my housekeeping post! Let’s get started.
Say “helllloooo!” to ZipList!
After receiving tons of requests to make the switch to a new recipe display service, I finally took the plunge last month, and I’m proud to announce that I’m now a Ziplist Partner. Woohoo! I know tons of you already use ZipList, so I’m happy that the recipes on Wholefully can now integrate in your recipe-stashing process. For those of you that don’t use ZipList, it’s an awesome service that allows you to save recipes from all over the web to your own personalized recipe box and from that recipe box you can generate shopping lists, print coupons, and view all your recipes on a free mobile app. And just like before, all my recipes are still pinnable and printable, if you prefer saving recipes that way.
To create an account and access your personalized recipe box (and all the awesome tools that come along with a free ZipList account) all you have to do is click the “Recipe Box” link in my main navigation.
And then when you see a recipe on Wholefully that you want to save into your recipe box, all you have to do is click the “Save” button in the recipe section, and it’s automagically stashed in your digital recipe box. Easy peasy.
As cool and automagical as ZipList is for you guys, it unfortunately isn’t so magic for me—I still have to manually import all 300+ of my recipes into the system (one-by-one). I’m slowly getting there, but please bear with me while I make the transition. For now, any newer and popular recipes are housed in ZipList, and all my older recipes are still housed in the previous system—meaning you can still print and share those recipes, just not access them via ZipList yet. I’m also working on a new fandangled visual recipe index (to replace this page) that I hope is 1000% more user-friendly! That’s to come soon, too.
My “maternity leave” plan
We’re closing in on my due date, and I figured it was time for me to talk with you guys a bit about my plans during the first few weeks of Baby J’s life. I feel a little silly calling this a “maternity leave” because I know how ridiculously blessed I am to work from home, make my own hours and be my own boss, but the truth is I’ve worked really, really hard over the past few weeks to stockpile projects (and, honestly, money) so I can take some time off from work when Baby J shows up. So even though it isn’t a traditional “maternity leave” from a job, I don’t really know what else to call it!
Anywho, I’ve been working like crazy over the past few months to get prepared to take some time off. I’ve written and photographed an entire cookbook (with 125 recipes). I designed two other cookbooks. I designed four book covers. I designed a handful of logos and other projects for clients. I wrote over 35 freelance articles (more about those below). And most poignant you guys—I’m working right now to stockpile 30+ posts for the pages of Wholefully.
I went back and forth about pre-writing posts. I don’t always love having content stored in the hopper, because, after all, what is nice about blogging is that live conversation I get to have with you guys over timely topics. But, I hated the idea of Wholefully going completely dark. So I decided to stockpile some posts to fill the time when I’m busy bonding with my new family. I think I was able to come up with an awesome list of recipes, projects, and topics that are relevant and interesting—even if they maybe aren’t so timely. I’m actually really proud of all the stuff I have to share with you over the next few months, so I hope you guys get some enjoyment out of it!
My plan is to take off from “work” from Baby J’s birth (Mama’s workin’ right up until then, though) until about six weeks afterward. And then after that, go back to working part-time for the near future. One of the many, many benefits of being my own boss is that I get to structure my leave the way I feel will work best for our family. And, quite honestly, I have no dang clue what that is going to be! So that’s why the future past six weeks is so murky—we’re going to assess as we go. Maybe we’ll be super parents and have the easiest baby ever, and I’ll have no problem fitting in 40 hours of work with a baby strapped to my chest while I sit in my perfectly decorated office wearing beautiful organic clothing and perfectly coiffed hair (yeah, right). Or, maybe we’ll really struggle and Baby J will have colic, and I’ll be lucky if I can put pants on everyday, let alone get any work done. I’m guessing what will happen is somewhere in the middle—we’ll struggle, but eventually get the hang of it, and get to the point where I can fit in 20 or so hours a week of work (with childcare help from my parents, who live 1/4 mile away) and maybe eventually step it up to more.
So, I hope you’ll hang with me as I figure out how to fit in being a Mom with being a blogger/graphic designer/food writer/photographer. And maybe cut me some slack if I sound a little sleep-deprived and make more typos than normal. And I really hope you enjoy all the content I’ve worked on to show you guys over the next few months. I’ve worked really hard to make quality stuff for you guys, and I hope that shows!
One request I’ve gotten from a few different folks is to showcase when my work is out in the world, but not on Wholefully. If you don’t know, I have a few gigs writing and doing recipe development for awesome brands and companies (and doing freelance graphic design), and I figured this monthly odds and ends style post might be a good way to tell you guys about where else you can spot my work.
Anytime Fitness Blog
I’ve been writing for my friends at Anytime Fitness for years now, and I love working with them! Here are some of my recent posts you’ll find on their blog:
Organic, Local, Sustainable: Farmer’s Market Jargon Decoded—If you’ve ever hit up your local farmer’s market and been overwhelmed by the lingo that’s tossed around, this post is for you! This glossary of common farmer’s market terms helps shed some light on the difference between cage-free and free-range (yup, there is a difference!) and will help you be a more informed consumer the next time you hit up your local market
Recipe: Three Bean Cowboy Caviar—We call this dish “Mexican Bean Salad” in our house (and I’m sure you’ve heard me talk about it on WIAW posts a lot), and it’s absolutely one of our favorites. It’s packed with color, flavor and nutrition. It’s my go-to summer potluck recipe! You won’t find this recipe anywhere on the pages of Wholefully, so I highly recommend popping over to AF and checking it out.
Fall In Love With Jalapeños—You knew jalapeños were spicy little green peppers, but did you also know that they’re a powerful anti-inflammatory and have been shown to be a promising natural cancer treatment? Learn all about why you should eat more jalapeños in this post!
Live Better America
One of my newest writing gigs is for an awesome website called Live Better America. LBA is a wing of General Mills, and the entire goal of the site is to bring healthy eating tips, recipes and tricks to the larger American audience through accessible products and foods. It’s a goal I can really get behind! I personally do a lot of local and organic shopping, but I realize that isn’t feasible for a lot of folks, so I think it’s really admirable to see a big food company trying their best to bring healthier options to the public. In my opinion, anytime we can take steps to make the food industry a healthier place, we’re moving in the right direction.
One of my first assignments for LBA was to write all about salsa! We are huge salsa eaters in our house—in fact, it’s pretty much guaranteed that dinner consists of chips and salsa (and only chips and salsa) at least once a week. And while the standard store-bought salsa-in-a-jar is fine, I really wanted to explore some fun, interesting and unique combinations for salsa. In 9 Must-Try DIY Salsas, you’ll find recipes that cover everything from traditional pico de gallo to strawberry-mango dessert salsa (served with cinnamon tortilla chips!) to even a cranberry-orange salsa that would be a perfect substitute for cranberry sauce on your Thanksgiving table.
I also included a few of my favorite tips and tricks for making sure you get a perfect-for-you customized salsa each and every time you whip up the batch (like, make sure to remove the seeds and membranes from a jalapeño before you use it if you’re heat-adverse—that’s where the spice is!). Check it out!
One of the coolest graphic design gigs I get to do is design cookbooks for other people! Right now, if you want to get your hands on some cookbook designs I’ve done, you can preorder Cooking with Gochujang, Cooking with Avocados, and The Ultimate Protein Pow(d)er Cookbook. You can also get your hands now on copies of Cooking with Coconut Oil, and, of course, my first cookbook Cooking with Greek Yogurt.
Alright, I think that covers all the housekeeping things I had to tell you! Back to regularly scheduled posts tomorrow!