By Fredrica Syren:

This week we’re in Sweden, trying to stay cool in a heatwave by going to the beach as much as possible. Dinners will be lighter at times and fast to make because who wants to slave at in a hot kitchen? Not me!

My family loves tacos and this week I will make mushroom tacos and serve them with guacamole, lots of salad, fruits and maybe a homemade salsa. They are easy and fast to make. The lentil salad and bruschetta are perfect for those warm days when you just want to bring food outside and eat by the water or in park. I have a special place in my heart for foods served in a jar and my cheese cake in a jar is fun and easy to bring as a picnic food.







Facon Bacon Pasta sauce







French lentil salad







Black bean burgers







Chickpea Tagine







Mushroom Tacos







Creamy Tomato soup















Cheese cake in a jar


Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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