FAQs

Q. What kind of content do you post?

Here you will find easy and delicious homemade bread recipes served up with fresh takes on healthier classics and comfort food favourites. I am all about the basics. With a few exceptions, I rarely cook or bake with pre-made ingredients or anything that contains additives or preservatives. Some of my favourite ingredients to cook with are high protein flours, lean proteins, honey and maple syrup, extra-virgin olive oil, garlic, fresh herbs, lemon and lots of plants. What you won’t find are lots of sponsored posts or overly complicated recipes.

Q. How do I print a recipe?

You can find options to print and/or save recipes at the bottom of each post or click on the green heart on the right to like, save or search for recipes.

Q. Can I subscribe to your blog?

Definitely! Sign up here or fill in one of the forms that come up as you’re reading a blog post. My email newsletters are free.

Q. Do you have a cookbook?

Not yet!

Q. Can we use your recipes/photos?

Please do not reprint/repost my recipes or photos without my permission. You can find my Privacy Policy & Terms of Use here.

Q. Do you accept guest posts?

No. It’s important to me that all content posted be created and presented by me so the blog has a consistent look and feel.

BLOGGER QUESTIONS

Q. How did you get into food blogging?

I have always loved cookbooks and food magazines and always wanted to start my own business. Eventually the idea of starting my own food blog came to me and I LOVE the community I’ve been able to build here.

Q. Do you plan your content? If so, how far in advance?

Yes… and no. I have a posting schedule for three months out by season that I use as a rough guide. I do have goals and things that I want to achieve, and sometimes my content is driven by reader requests. I also really love the creative process and will often go with what is most exciting to me on the day. It’s important to me to be flexible enough to adapt to the ingredients that are actually available at the time as well as our schedule – always (always!) keeping in mind what I think we’ll be able to consume. Ensuring there is no food waste is non-negotiable, which is why what you see is most likely what we are eating that week. It’s also why sometimes there can be a long break between new recipe posts. All of my recipes are tested and can go through several iterations. We can only eat so many loaves of bread at a time 😊

Q. Do you have any tips on how to become a successful blogger?

My best tips are to post consistently, practice, practice, practice and stay true to your own vision – there is room for all of us. Pay attention to which content is resonating with your community and work hard to give them more.

Q. Why don’t you post videos?

Harvest & Nourish has been designed using a simplified magazine-style format like websites produced by traditional food publishers. We work hard to keep our posts as concise as possible to keep your scrolling to a minimum and to provide helpful info and answers to your questions on substitutions, storage and more. That being said, I do post videos to my Instagram stories now and then and it’s important to change with the times, so you may see more videos over time.