

Mise En Place
Stories & research on healthy food and stress-free living.
Mediterranean Tofu & Kale Salad

We took one of our favorite dark leafy greens—kale—and made it into a hearty salad bowl, infused with Mediterranean flavors. The best part of a salad like this one is that it has enough staying power to enjoy it as a winter meal, yet calls for ingredients that are abundant and vibrant in late summer and early fall. In other words, there isn’t a time of year when you can’t enjoy this recipe. We love kale so much that we used a combination of two varieties—one served raw and lightly dressed in a lemony vinaigrette, the other roasted until almost...
How to Start a Plant-Based Diet

More and more people are embracing the power of plants — from individuals to name brand corporations, plant-based foods are cropping up everywhere in homes, restaurants, and grocery stores. From oat milk to vegan cheese to veggie burgers, plant-based options are rising in popularity — and for good reason. Not only does eating plant-based benefit the environment, but the health benefits are overwhelming too: numerous studies have shown that it can lower the risk of heart disease and high cholesterol, help fight certain types of cancers, and is highly effective for combating obesity. Nutritionally, plant-based diets are also known to...
Vegetarian Thai Yellow Curry Soup

Fragrant, comforting, and yet very fresh, this soup is likely to become one of your year-round go-tos. Our all-vegetarian take on Thai Yellow Curry soup calls for the addition of mushrooms, for a hearty umami boost. We use canned coconut milk for a rich, silky texture. If you prefer a lighter soup, feel free to use lite canned coconut milk instead. We recommend serving this vegetarian soup for lunch, or as a light dinner entrée. Don’t be intimidated by Thai flavors. Whether you’ve cooked a traditional Thai or Thai-inspired dish before, this soup recipe is do-able for all cooking levels...
7 Great Meals to Freeze for Later

Tired of the daily cook, eat, repeat cycle? Same here. That’s why we’ve compiled a few of our favorite freezer-friendly meals — future you will be thankful for the break from the kitchen. We chose these meals based on ingredients that have a good freezer ‘shelf’ life, so they’ll taste just as great as the day you made them. They’re perfect meals to have on hand for those nights (or afternoons) when you just can’t. 1. Chili Chili is a great freeze-for-later dish because you can whip up a giant batch and divvy into portions for later. Instead of beef,...
Savory Oatmeal with Pecorino and Swiss Chard

Oatmeal is comforting and homey. It’s one of those meals that fills our bellies and fuels our souls from the inside out. It’s become such a popular go-to breakfast that grocery store shelves are lined with what feels like ubiquitous varieties—pre-portioned warm versions (just add hot water!); cold, “overnight,” varieties that are ready-to-eat; or multiple types of plain, uncooked oats ready for your culinary creativity. Heck, you can even order oatmeal in the drive-through. But most often what you find are sweet, nut- or fruit-packed combinations. While those are delicious and still deserve a place in our rotation, here, we...
Why Eating More Plants Is Good for the Environment

Today is Earth Day! And now — more than ever — it’s clear that humans have a powerful impact on the planet. While most of us are spending our time indoors, the planet is changing in remarkable ways. There’s been uplifting news of smog clearing out over once-crowded highways and greenhouse gas emissions falling as factories slow production; wildlife has grown more active and is repopulating areas it had been pushed out of for years. Of course, this particular positive environmental change comes at a huge cost, and we're all hoping for a quick return to normalcy. But we at Mosaic are...
Are Preservatives Bad for You? Major Food Additives to Avoid.

Sorbic acid, sodium benzoate, butylated hydroxyanisole - sounds like the ingredients for a mysterious potion, doesn’t it? But the truth is, these are actually ingredients found in a lot of the processed foods you eat. Just trying to pronounce them is enough to give you a headache… so can you imagine what ingesting them might do to you? In our quest for convenient and healthy meals, we had the same questions. So, we created a list of the most common food preservatives broken down by what they are, how they’re made, what foods you’ll find them in, and any known...
How Long is Frozen Food Good for?

Over the past few months, our freezers have become one of the most important appliances in our homes. You know we at Mosaic love frozen food for its waste-reducing and nutrient-locking power, not to mention its convenience. But the question remains: how long is frozen food actually good for? Well, if we’re talking technically, the answer is: forever. Freezing food stops bacterial growth in its tracks, so in theory, frozen food should keep indefinitely. Ah, but there’s a catch (isn’t there always?). While you won’t get sick from eating foods that have been frozen for a while - as long as they...
How to Make Vegetable Stock at Home

What's Cookin'?
Meet Christine, Mosaic's
Head Chef.

The Ultimate Guide to Freezing Vegetables At Home

Mosaic's Response to COVID-19

What is 'Processed Food'? Why This Ambiguous Term Leaves Consumers in the Dark

Better Than Fresh: Why Frozen Food is the Future

Here at Mosaic, we love frozen food. At first, that may sound crazy. So much of the frozen food that’s on the market today is unhealthy, unsatisfying, or filled with preservatives. And as a result, the entire frozen industry in the U.S. is stigmatized. Think about it: when was the last time you genuinely enjoyed — and felt good about — eating a frozen meal? But when we at Mosaic started researching the details, we realized things don’t have to be that way.
Meet Mosaic: Making Healthy, Satisfying Food Accessible to Everyone

Mosaic started back in 2018, when we (co-founders Matt and Sam) were searching for a better way to eat. As busy New York professionals, we were painfully aware of the trade-offs between health, convenience, price, and taste when it came to our food. No matter where we looked, we couldn’t seem to find all four of these elusive virtues in one package. The healthiest of our meals were the most time-consuming — and the most expensive. The tastiest were the worst for our health. And the most convenient were bland and repetitive. We knew there was a better way, and we decided to find it.