By Fredrica Syren:

Finally I’m over jetlag and feeling inspired to cook. Our homestead is in full harvest feast so all our meals are around what is ready to be harvested and what needs to be eaten right away. Most of our meals are served with a mixed salad of a side of raw veggies. We’re starting the week with the Greek dish moussaka because we have lots of eggplants that need to be eaten. Some of our meals will be eaten when out and about so I’ll make foods easy to be bring like the pesto potatoes that are mixed in a mixed salad and is a huge hit with my kids as well as pizza rolls. This week I’m excited to try a new recipe for vegan frittata from another site.










Moussaka served with tzatziki and flat bread








Russian Beet Soup








Pasta and lentil salad


Dinner and friends!









Pesto potatoes salad









Pizza rolls served with a large mixed salad









Vegan Spinach and potato frittata








Carrot Cup Cake


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)

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Posts

Press Kit
Book - Zero Waste for Families
Watch for Free in Oct
Zero Time To Waste Film Poster

Get weekly UPdateS

Let’s stay in touch so we can take this journey together!