By Fredrica Syren:

We’re back home after 5 weeks of traveling and cooking in all kinds of kitchens so wow it feels so good to cook in my own familiar kitchen. However, traveling has inspired me to come home and try cooking lots of new dishes. My vegetable garden is in full swing so I have lots of yummy vegetables and herbs to cook with.  Lots of carrots will end up in a carrot soup, roasted vegetable never gets old and especially if you take them to the next level with chili and balsamic. I have loads of swiss chard so one day we’ll have my swiss chard and mushroom quiche which is great hot or cold and is a perfect picnic food.








Carrot soup with lemon cream top served with apple bread







Chili & Balsamic Roasted Vegetables










Tex-Mex Bean Burger








Swiss chard and mushroom quiche







One pan Meixcan Quinoa










Raw Zoodles with Avocado Pesto Sauce










Mango Seitan Casserole








Chocolate and Hazelnut Cookies

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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