Foodbuzz

Tuesday, May 15th, 2012

veggie quesadilla recipe

Planning ahead is the key to healthy eating.  I know I say this over and over again, but that’s because it couldn’t be more true.

You don’t need an elaborate meal plan or specific ingredients for specific meals, but grocery shopping and preparing produce ahead of time makes healthy meals easy to throw together even when you’re short on time.

Here’s an example.  Last week I didn’t have time to “cook,” but I had bought, washed, and steamed broccoli, asparagus, and carrots and had them read-to-eat in the fridge.  I also cooked some white beans (though you could buy canned) and a pot of quinoa.  Each night, dinner was a breeze.

One night we had these veggies tossed with almonds, oranges, and pre-packaged baked tofu, topped with peanut dressing.  Another night we made this quinoa and white bean hash with fried eggs.  And on two nights – because they were so tasty – we had these veggie quesadillas, served with avocado, salsa, and Greek yogurt.

veggie quesadilla recipe

In between meals, Lucy and I snacked on veggies dipped in Cilantro Chive Yogurt Dip from Trader Joe’s.

Moral of the store here is that even just a tiny bit of planning ahead – buying, washing, and cutting veggies – can lead to a week’s worth of healthy eating!

Monday, May 14th, 2012

kids food safety

Kids these days are exposed to huge numbers of environmental toxins everyday.  If you’re a concerned parent, relative, or caretaker who wants to take steps to reduce risk, it can be very overwhelming and hard to know where to start.

Below are five ways you can help to create a safer, healthier food environment for our children.  Even putting just one of these into practice can make a big difference.

1.  Buy organic.  Yes, it can be more expensive, but the “cost” of eating pesticide-laden produce is much higher when you consider all the long-term ramifications for you, your family, and the earth.  If you’re new to organic buying, start with The Dirty Dozen and remember that choosing what’s in season helps to keep costs low.

2.  Clean your kitchen with soap and water.  Many commercial cleaners do not actually clean your kitchen – they just coat your kitchen in toxic chemicals which then spread to your food.  Reduce the risk of adding pesticides, formaldehyde, and other harmful toxins to your family’s food by switching to eco-friendly cleaning supplies or simple soap + warm water (which if you scrub, is all you need!).

3.  Reduce your use of plastics.  Many plastics are toxic to produce, toxic to use, and toxic to dispose of, so it’s a good idea to swap plastics for other materials whenever possible.  Making more food from scratch will help (reduced packaging), as will switching to stainless steel (water bottles, snack containers), glass or ceramic (food containers, cookware, etc), bamboo (cutting boards, portable flatware/ plates), and cloth (grocery & produce bags, portable food storage bags).

4.  Serve wholesome snacks.  Processed, packaged “kid snacks” are often full of synthetic and less-than-healthy additives (even the organic and natural snacks are not exactly “healthy”).  Save these items for special occasions or times when you don’t have much choice.  The rest of the time, offer fruits and vegetables.  If you choose ripe seasonal produce, involve your kids in the selection or preparation, and cut it in a way that’s easy for them to eat, you’ll have an easier time getting them to eat what you serve.  Here are some great ways to get kids involved in food prep.

5.  Wash your hands, and theirs.  Hand-washing is the single best way to stop the spread of viruses and bacterial contamination.  Have them wash their hands with soap and water before meals, and make sure to keep your own hands – and cutting boards, utensils, etc – clean while you’re preparing food.  This simple practice can greatly reduce food borne illness in children.

Friday, May 4th, 2012

healthy granola bars

One look at the huge wall of granola bar packages in the grocery store aisle is enough to make even the most savvy shopper feel stumped.  Phrases like “Whole grains inside!” or “Now, with fiber!” or “Less sugar than leading brands!” seem to appear on every box.  So how do you know which bars are really wholesome, healthy, and worthy of your hard-earned money?

It’s pretty simple, if you take a moment to scan the Nutrition Facts Label and

Look for the following criteria:

  • At least 3g fiber per bar (but not a ton more, which is a sign of added ‘synthetic’ fiber which can upset your stomach)
  • Less than 10g sugar per bar
  • Whole grains (any kind, but likely to be oats) is the first thing in Ingredients list
  • No “partially hydrogenated oil” in Ingredients list (this means there’s trans fat, even if the label says “Zero grams trans fat per serving”)

Some great choices that meet this criteria:

  • Kashi TLC Chewy bars – all flavors
  • Kashi TLC Crunchy bars – all flavors
  • Health Valley Organic Chewy bars – Blueberry or Double Chocolate Chip
  • Cascadian Farm Fiber Right – some flavors

Or, make your own:

image above courtesy of Smitten Kitchen

Saturday, April 14th, 2012

Research shows that people who eat about the same on weekends as they do on weekdays are more easily able to maintain a healthy weight.  In the spirit of this, I like to create weekend breakfasts that are healthy and moderately-portioned, but dressed up a bit to feel more special.

Recently I’ve been making “Smoothie Bowls,” which are just smoothies served in a bowl instead of a cup, with granola on top.  My smoothies are always packed with frozen berries and ice, plus some frozen banana, plain yogurt, and vanilla soymilk – so they’re high in fiber and protein, but low in sugar – just what you need for taste and energy on a busy (or leisurely) morning.

The other day I had a little bit left of a few different types of granola — my homemade granola, Nature’s Path Pumpkin Spice Flax granola, and Nature’s Path new Love Crunch (which is insanely good) — so I sprinkled a granola trio on top of my smoothie.

Just this simple switch-up made me feel like I was eating a real treat for breakfast instead of the usual go-to.

smoothie bowl

Do you have any weekend breakfast traditions that don’t ruin your healthy eating routine?

Monday, April 9th, 2012

The other day I told you that I now “assemble” meals instead of “cook” meals, and that salads are my go-to dish.  I make salads with whatever fresh veggies and fruits I have on-hand, but always follow my 5 step formula for a delicious salad.  Below are a few examples of what I’ve been making lately.  Mostly they’re meatless, but you could add a little chicken, fish, boiled egg, or tofu if you’d like.

1.  Arugula salad with quinoa and dried cherries.

winter salad recipe

You can substitute any cooked grain (rice, couscous, even small pasta) for the quinoa, and can use dried cranberries, raisins, or chopped dried apricots in place of the cherries.

2.  Strawberry Salad with Goat Cheese & Almonds.

strawberry salad

Add some steamed fresh asparagus spears or sliced snap peas to make this salad even more Springy.

3.  Beet Salad with Feta and Fresh Dill.

arugula salad

For more color and visual appeal, use a combination of golden and red beets; and if you like more crunch – candied walnuts or pecans are a great addition to this salad.

Enjoy!

Note: If you don’t “feel full” after eating salad for a meal, eat more!  Vegetables are low in calories so you have to eat a lot in order to feel satisfied.  When we eat salad as a whole meal I make an enormous salad bowl for just my husband and I – you would think we were having company for dinner – but it ends up being just the right amount.  Salad is one of those things you can’t overindulge on (if your salad is made from primarily greens and veggies, that is), and if you don’t eat enough you’re likely to snack on less healthy things later.

Wednesday, March 7th, 2012

best snack bars

Snacking on whole unprocessed foods is always best, but much of the time we need snacks that are quick and portable.  Thankfully there are a zillion snack bars on the market…and as long as you pick one that satisfies a few criteria, you can feel good about eating these when you’re on-the-go. 

Here’s what to look for:

  • 150-200 calories for a snack, and about double that for a meal replacement
  • 3-6 grams of fiber (more than that may be a sign of added synthetic fiber, which doesn’t offer much health benefit and can give you a belly ache).
  • 6-12 grams protein
  • Less than 12 grams sugar

Here are some tasty bars that fit the criteria:

  • Corazonas Oatmeal Squares – tastes like an oatmeal cookie! (5g fiber and 6g protein)
  • 
Luna Bar — only some flavors fit the bill, like Nutz Over Chocolate (3g fiber and 11g protein)
  • Kashi GoLean Crunchy Bar — Chocolate Peanut or Chocolate Almond (6g fiber and 9g protein)
  • Larabar – the large amount of sugar in these comes from dates, not added sugar (5g fiber and 5g protein)
  • CORE meal bars – these are a meal, not a snack. CORE is earth-minded and non-profit! (5g fiber and 19g protein)

There are a handful of other good bars out there; these are just my favorites.  As long as you read the Nutrition Facts label and ingredients list to make sure the bar isn’t loaded with sugar (here are all the code words for sugar) or ingredients you can’t pronounce, you can consider a wide range of bars.

Eating snacks at home most of the time?

Here are some non-bar snack ideas:

Hearty Snacks

Kid-friendly Snacks

Wednesday, February 29th, 2012

Last night I made two different kinds of veggie burgers.  Both versions turned out like starchy, flavorless hockey pucks.

I attempted this cooking project after searching stores for something I could feed Lucy that was a combo of veggies, grains, and protein.  While there were some tasty-looking veggie burger options, they were all loaded with sodium (40% of Daily Value – and that’s for an adult!).  So I thought I’d just make my own, but instead of whipping up something yummy and healthy, I ended up with a huge mess in the kitchen, wasted food in the garbage can, and a feeling of discouragement.

Recipe failures (or in my case, lack-of-using-a-recipe failures) happen to the best of us from time to time.  Here is how I go about recovering from them:

1.  Try again – and soon.  If I do some research and find a good recipe, I’ll make these again this week.  The longer I wait, the less motivated I am to try again.  Making your failed recipe again soon is a good way to restore faith in yourself and get some practice under your belt.

2.  Read through a recipe before you start cooking.  If you’ve ever gotten to step 5 only to see that you have to “refrigerate for 2 days” and you have company coming in an hour, you know what I’m talking about.  Read through an entire recipe before beginning to shop or cook.  This will prevent a large percentage of recipe failures!

3.  Attempt only highly-rated recipes.  Most recipe sites allow people to review and comment on recipes.  Look through a handful of the reviews before you choose a recipe.  If there’s something inherently wrong with the recipe (not enough salt, tastes bland, too thick, etc) you will see that in many of the reviews; you will also see peoples’ suggestions for how they overcame a recipe flaw so you can learn from their mistakes.  And if many people didn’t like a recipe, you can choose something else that people loved.

Sunday, February 26th, 2012

healthy eating

Here’s an issue people frequently present me with: I have “no time” to cook, but I want to eat healthy and stop spending so much money on eating out. What can I make at home?

The reality is that eating healthy at home will take some time.  But it doesn’t require hours each day and you don’t have to be a gourmet cook to make and eat delicious meals.  To help prove this, I asked two busy young entrepreneurs – Kara and Liz – to tell me how they make healthy eating a priority despite their crazy schedules.  Here they kindly share with you some of their quick go-to recipes.  You can whip these up in literally a few minutes and be out the door.

I’m Liz, founder of Runway Passport.  I’ve noticed that eating healthy, even when I have no time, keeps me awake and energized for the crazy schedule and other demands that come with starting my own company.

Hi I’m Kara, founder of Signalfy and a recent entrepreneur-gone-healthy. While time and budget are important when it comes to food, eating well is my #1 priority for sustaining health and happiness.

Check out more of Liz and Kara’s favorite tips on food, beauty and more at Livewellpreneur.

Liz and Kara’s Go-To Meals

1. Juice “Meal” on the Go.  When you’re running around, juices are quick, portable, and offer salad-in-a-cup nutritional value.  Either invest in a juicer or grab an organic fresh squeezed juice from a local store or shop.  If you need ideas to start you out – here are our favorite sweet and savory juice combinations.

Sweet: 1 apple, 1 carrot, 1 beet and 1 small piece ginger.

Slightly savory: 1 apple or pear, 1 stalk celery, 1 handful kale, 1 handful cabbage, 1 handful parsley.  If you want it a little sweeter add a carrot or beet.

2. Broccoli and Protein Energizer.  Steamed broccoli and meat of choice (or tofu) with olive oil and apple cider vinegar.  You can put in an actual bamboo steamer, or a regular steamer using a pot filled with water.  Steam until the broccoli is soft and meat is cooked through.  Just drizzle generously with olive oil and apple cider vinegar plus a little salt and pepper.

3. Protein and Veggies Power Meal.  You can use any meat, veggies, or oil/butter you have on hand, and change up seasonings or sauce depending on your mood.

Heat 1 spoonful coconut oil (or any organic butter/oil you like) in a skillet over medium heat.  Add organic ground meat and let cook 3-4 minutes or until browning.  Then add shredded carrots and chopped leafy greens and stir until meat is cooked through and veggies are semi-soft.  Sprinkle with sea salt or add your favorite store-bought sauce, dressing, or vinaigrette.

4. Clean Green Kale Salad.  A crunchy, flavorful, low-cal salad that gets better as it sits in the dressing — so make a batch now and save some for later!

De-stem a bunch of kale then chop it into bite-size pieces (use black or green/curly kale).  Squeeze 1 lemon into a large bowl and whisk in olive oil, salt and pepper.  Toss kale in the dressing.  Top with crunchy bean sprouts, or if you want more heft, some chopped nuts and crumbled cheese.

5. Super Food Ceviche.  Takes a little time to set but almost no time to prepare.  Serves two people.

Squeeze 10 limes into a large bowl (may want to use a juicer!).  Chop 15 pieces of raw, de-veined shelled shrimp (buy it fresh from a high quality fish department so you know you’re getting good product) and add to the lime juice.  Finely dice 2 celery stalks, 1 scallion, 1 garlic clove and 1 jalapeno or other spicy pepper.  Gently mix everything together in a bowl and add salt, pepper, and fresh cilantro. Cover and let sit in the fridge for at least half an hour (3 hours is optimal cooking time).

6. Wicked Healthy Smoothie.  Smoothies are always a great on-the-go meal but this one offers unique nutritional value and great flavor.  Add ice if you like it really thick.

In a blender, combine 1 Tbsp spirulina, 1 Tbsp hemp seeds, 1 banana, 1 cup blueberries (frozen or fresh) and 1 cup milk or soy milk.  Blend until smooth then enjoy.

Thank you, Kara and Liz, for sharing your tips!

Wednesday, February 22nd, 2012

easy dinner party

When my friends were over for dinner the other night, they asked me how I was able to make our meal yet still have time to relax and enjoy their company during their visit.  After thinking about it, I realized that over time (with a lot of practice) I’ve learned some strategies to be a hostess who actually enjoys myself when I have company.  This did not happen by accident –  believe me, I learned the hard way.  But now, I find it easy, and you can too.  Here are my tips for stress-free casual entertaining.

1.  Plan a meal you’ve made before with ingredients you know.  It’s tempting to try fun, new, or exotic recipes when you have company, but this can be stressful and time-consuming.  Instead, make a recipe you’ve had success with before, or a family dish you love and have made a million times.  The guests will never know either way.

2.  Keep the food simple and hands-off.  My favorite entertaining meals are soup with salad and stews or braised meat dishes served with fresh bread.  You can easily make soup, stews, and braised meats ahead of time and then keep them over low heat on the stove.  Make a simple salad ahead of time (leave untossed in the fridge) and buy a loaf of artisan bread.  Though serving traditional meat + starch + veggie meals may sound like a good idea, it’s very hands-on and getting the timing right (where everything’s hot and ready at the same time) is difficult even for an old pro.

3.  Prepare ahead of time.  Wash and cut veggies, make salad dressing, chop fresh herbs, slice bread, set the table, pull out wine glasses, and refrigerate beverages well before your guests arrive.  If you have every ingredient chopped and ready-to-go, you can assemble the meal in just a few minutes and won’t miss out on time with your company.

4.  Decide what time you’ll need to start prepping – then start an hour before that.  On the day I’m hosting people for dinner, I always think about what time I should start getting ready, and then give myself an extra hour in case I underestimate.  This prevents last-minute freak outs, and gives you the best chance of feeling ready and relaxed.  Worst case scenario: you have an hour to kill before guests arrive (and I’m guessing you can find a way to fill that hour!).

5.  Entertain near the kitchen.  If you have a big house, serve the meal at your kitchen table or your more casual table instead of in the dining room.  This may feel kind of informal, but for a low key get-together, it’s plenty appropriate and will allow you more interaction with your guests.  It makes everyone feel more comfortable if you get to participate in their visit.

6.  Accept guest offers to help.  If you get overwhelmed when you entertain, allow people to bring something.  Wine, dessert, or appetizers are great places to solicit help, because you don’t have to worry about guest offerings not “going” with your meal, and you can remove your worry about those whole courses.

Follow these tips and you really will find entertaining easy!

Monday, February 20th, 2012

lunch ideas for work

Buying lunch everyday can really add up, both in dollars and calories.  But bringing food from home often means boring, redundant meals that you just don’t look forward to in the middle of the work day.  I asked my friend Christa – a nurse who works twelve hour shifts and thus has to bring multiple meals to work – to share some of her food staples as well as her tips for for staying interested and planning ahead.  Here they are.

1.  “Kitchen Sink” soup – Trader Joe’s (or any boxed) roasted tomato and red pepper soup with lots of things thrown in.  I add rotisserie chicken bits, roasted chicken, or frozen chicken breast strips; quinoa – either that i prepared or a frozen mix at TJ’s; plus any roasted vegetable that i have in my fridge – broccoli, cauliflower, Brussels sprouts.  Then frozen corn and black beans or chickpeas.

2.  Whole wheat quesadilla with cheese – melted in toaster oven.  Eat it either with soup or by itself.

3.  Roasted vegetables with chicken – great when you have leftovers – and you can eat this hot or cold or on top of a bed of greens as a salad.

4.  Sweet potatoes with more of the same above ingredients on top.  Any roasted vegetable; my favorite has been Brussels sprouts and roasted tomatoes.  Add a dollop of TJ’s chive and yogurt dip (healthy and delish).  I also bring a sweet potato with sauteed greens (southern greens mix from TJs) and cooked sliced chicken sausage.  it’s really good and very filling.  lots of fiber from the sweet potato and protein from the sausage.

5.  BIG salads with spinach or arugula.  again, i throw in all sorts of things.  Shredded raw beets and carrots, chicken, goat cheese, walnuts, dried cranberries, sometimes roasted vegetables, beans, plus quinoa.  And I always use a store-bought salad dressing – but of course, nothing too high cal (under 100 calories per serving).  TJ’s has a really good creamy cilantro dressing.

6.  Sometimes, I am VERY basic.  I’ll just eat raw vegetables (lots of them – carrots, snap peas, broccoli) with lots of hummus (edamamme humus from TJ’s is my favorite) and tzaziki or chive yogurt dip.  This sounds boring, but it’s surprisingly tasty and refreshing.  Then I eat a grapefruit, which is the perfect end to this “meal.”  Nuts can add some protein and fat as an extra snack before or after lunch, which helps keep me full.

7.  I always keep string cheese or Babybel Light cheese with me.

8.  I always bring lots of snacks with me to work because I figure that if I get hungry, whatever i bring with me is a healthier option that what I would find in the break room at work.  I have 100-calorie packs of popcorn and almonds, mini kind bars (less than 120 calories), and dark chocolate Nature Valley bars (which are not that healthy but feel like a fantastic treat).  And sometimes I love a carton of chocolate milk — it fills me up and serves as a really nice treat.

I never take more than 5-10 minutes preparing my meals in the morning.  And sometimes, when I work for a stretch of days, i prepare several things at once.  I place servings of cereal in individual Tupperware containers, and can just grab one from the cupboard on my way out the door.  I buy large containers of yogurt (cheaper and less wasteful) and scoop it into individual Tupperware so it’s also ready to go.  With nuts, crackers, and anything that’s easy to go “overboard” on, I pack small servings in individual containers and keep them in my purse.

Grocery shopping once a week, having lots of small Tupperware on hand, and planning ahead really helps!  Once things are prepped, I can get out the door in a hurry without worrying about wasting extra time or money on food.

Thank you, Christa for sharing!

Thank you, Emily Weaver Brown Photography for the above photo.  Check out all her cute packed lunch ideas!

Thursday, February 9th, 2012

feeding baby solid food

Life as a mom & business owner is downright busy.  On most days, I feel like I’m running after myself until the moment I plop into bed for a few hours…then I wake up and do it all again.  I think this is reality for a lot of moms.

One of the ways I keep my life just a little bit simpler is to feed Lucy the food I eat myself.  Unless I’m eating a salad containing only crunchy ingredients, there’s always some component of my meal that’s appropriate for a hungry baby who doesn’t really chew much.  And it’s much easier to share this with Lucy than to buy or make separate baby food.  Plus, I know it’s both healthy and tastes good.

Take yesterday for example.  My friend Christa was over at lunchtime and we needed to eat pretty quick before Lucy’s nap.  We found a zucchini, yellow squash, fresh cilantro, some leftover black beans, and a few tortillas.  I almost always have eggs and cheese in the fridge, so we combined all this to make a veggie + egg quesadilla.

This meal took less than 10 minutes to make.  We simply sauteed the squashes with a little salt until they softened, then added the beans to the pan to warm.

We added beaten eggs and stirred into a scramble.

Melted cheese onto tortillas using the same pan after the eggs were cooked.

Then filled these with the egg mixture and folded up into a quesadilla/burrito.

Since you can’t exactly give a baby her own quesadilla and expect things to go well, I gave her some of the veggie-egg-bean filling to eat as finger food.

feeding baby solid food

She loved it!

So, even though my life is crazy and often complicated, feeding my baby is not!

Sunday, February 5th, 2012

super bowl dip

We’re only one month into the new year and have already had a “holiday” featuring a large spread of less-than healthy foods.  Yes, I’m talking about Super Bowl.

Whether you dove into a plate of nachos at a bar, ate one too many burgers at a party, or spent the day repeatedly reaching into a bag of chips in your recliner, odds are you’re ready to eat a little “cleaner” this next week.  Rather than opting for something extreme like a diet or cleanse, I recommend following some basic tips that will get you back on track and help you stay there.    Here’s how:

  1. Cut back on sweets, processed snacks, and meat.  These items are for the occasional indulgence, not everyday.  If you wanted to get serious, you could give these foods up for a week or so, to allow your body to readjust to a new healthy routine, and to reduce cravings.
  2. Eliminate alcohol for awhile, or reduce to 1-2 drinks per weekend, and no alcohol during the week.
  3. Drink enough water.  It’s easy to mistake thirst for hunger, so when you find yourself hungry or craving a snack, have a glass of water first.  If you’re really hungry, you’ll still be hungry after the water, but at least you’ll know for sure.  Water before a meal might also help you eat less at the meal (some research has shown this).
  4. Eat more fruits and vegetables. This does not mean add lettuce to your cheeseburger, but rather replace some of what you’re eating now with vegetables.  If you normally have meat, mashed potatoes, and a vegetable for dinner, replace the potatoes with another lower calorie vegetable and choose a leaner meat.
  5. Don’t drink your calories. Stick to water and other calorie-free beverages like sparkling water, herbal tea, iced tea, and the occasional diet soda if you’re craving a treat.
  6. Avoid doing anything extreme. Like I mentioned above, avoid cleanses, “detoxes,” or any diet that requires  you give up foods you love.  These types of plans don’t last, so whatever bad habits you eliminate will soon reappear.  Instead, make a commitment to reduce your consumption of unhealthy foods.
  7. Look for pleasure.  Vegetable-based dishes can be just as delicious as more high-calorie food, if you venture outside the traditional steamed veggies and boring salads.  Get creative (and use the ideas on Eating Made Easy!) so that you look forward to healthy meals instead of dreading them.

Have a great, healthy, nacho-free week!

By the way, how cool are these dips??  My friend Jen makes them every year for Super Bowl — I love the creativity and who doesn’t love seven-layer dip?!

Thanks, Jen, for the inspiration!

super bowl dip

Don’t forget to vote for my Peanut Butter Pancakes with Chocolate Yogurt Cream!  Vote here and be entered to win a $100 prize pack from Stonyfield and Peanut Butter & Co. – plus receive a $1 off coupon from both companies!

Friday, January 27th, 2012

couscous salad

We always hear that we should eat more leafy greens, but preparing them in the same old ways can get boring fast.  Here are some incredibly tasty ways to work more greens into your diet.  My guess is you’ll love these dishes so much, you won’t even realize you’re doing your health a favor!

1. Turn greens into pesto.  In a food processor or blender, whirl together a few big handfuls of any leafy green (really – any green you like) with some lemon juice, garlic, salt, olive oil, and nuts.  You’ve got pesto!  Spread this on sandwiches or wraps; mix it with vinegar or yogurt/mayonnaise for a salad dressing or dip; or add broth or water and use for a pasta sauce or salad dressing.

2.  Add greens to soup.  Most soups taste even better when you had a few cups of chopped greens at the end.  Spinach, kale, chard, arugula, even baby lettuces wilt nicely in just a few minutes and add great texture and flavor, as well as a nutritional boost.

3.  Add greens to pasta or grain salads.  Pasta and rice salads often have too many noodles and not enough flavor.  Next time you make one, chop a few different kinds of greens (again, any kind – but make one a flavorful herb like mint, basil, or arugula) and toss them in.  You’ll get just the added crunch and taste you need to wow your crowd.

4.  Make lasagna or enchiladas with greens.  Saute a huge amount of chopped greens with some chopped onions and garlic until they’re very cooked down.  Let cool and mix with cottage or ricotta cheese and a couple eggs and use this as lasagna filling.  The more greens you add, the healthier your lasagna will be – but you’ll still be enjoying gooey, cheesy pasta!

leafy greens

Don’t forget to vote for my Peanut Butter Pancakes with Chocolate Yogurt Cream!  Vote here and be entered to win a $100 prize pack from Stonyfield and Peanut Butter & Co. – plus receive a $1 off coupon from both companies!

Monday, January 16th, 2012

roasted brussels sprouts

Roasting vegetables is really magic.  Just a light toss in oil and salt is all you need to turn any veggie into something you can’t get enough of.

Take Brussels sprouts, for instance.  Hardly the world’s most popular vegetable, these little cabbage-like balls go from bitter to  a delightfully crispy, flavorful side dish when you roast them.  Eat them simply roasted, add them to a salad, or toss them with lemon juice, dried cranberries, and shelled pistachios after cooking for a slightly more interesting dish.

roasted brussels sprouts

What exactly is roasting?  Simply baking at a high temperature, maybe 400 degrees or above.  I like to roast veggies at 425 or 450, on a foil-lined baking sheet, until they are slightly browned and crispy-looking (like these Brussels sprouts).  They only thing to remember is not to overcrowd your baking sheet, because if the veggies aren’t somewhat spread out, they’ll steam each other and you won’t get the crispy roasted veggie flavor and texture.

Here are a few more roasting tips.

Thank you to my dear friend Christa for taking these lovely sprouts pictures!  I highly suggest checking out her Pinterest page – she has the most wonderful taste and you’ll never see so many beautiful photos!

Thursday, January 12th, 2012

baby finger food

Baby finger foods have long included Cheerios, bits of soft fruit, cooked peas, or any other soft or small regular household food.  But in the last few years, all sorts of packaged finger foods for babies have come onto the market — puffs, rice wafers, fruit snacks, and “yogurt melts” — to name a few.

So are these products better for your baby?  Not really.  Here’s why:

  • They are highly processed, which just means they’re compilations of tons of different ingredients, as opposed to real, wholesome foods.
  • All of them contain sugar.  And there’s just no need to give your baby sweetened foods, since right now they’re just as happy with unsweetened. (God knows this won’t last!)
  • Baby finger foods are much more expensive than regular foods that are suitable for babies.

Giving your baby these foods isn’t bad, it’s just not necessary when there are so many other options.  [Note: I do give these to Lucy, but I save them for "emergencies" a.k.a. when we're in the car and she'd rather not be, when we're on an airplane and only novel things will keep her entertained, etc.]

So what are some healthier baby finger food options?

  • Puffed rice or puffed kamut cereals.  These serve the same purpose as “puffs” but only have one ingredient each (whatever grain you choose is the one ingredient).
  • Freeze-dried veggies and fruits.  Crunchies, Just Tomatoes, Little Duck Organics are brands that can be found nationwide.  Varieties good for babies include peas, corn, blueberries, tomato bits, as well as mangoes, raspberries, and strawberries (broken into smaller bits for babies under 1 year).
  • Unsweetened Cheerio-type cereals.  I look for organic ones, (so they are pesticide and GMO-free) that have no or very low sugar and low sodium.
  • Frozen diced carrots and/or peas (thawed and cooked), unsalted canned beans (rinsed and drained, if large then cut in half), soft fruit cut into small chunks (banana, kiwi, mango, strawberries, halved blueberries).

Lucy’s been enjoying all of the above-listed foods, now that she recently developed her “pincher grasp” and can pick foods up and stuff them into her mouth…as seen here…

baby finger foods

baby finger food

baby finger foods

Not very lady-like in her manners yet, but we’re giving her a break just this once ;)

Friday, January 6th, 2012

fridge staples

You need a well-stocked pantry in order to quickly whip up a healthy meal on a busy weeknight.  But having some staple items on-hand in the fridge and freezer is just as important.  Exactly what you choose to stock up on will of course vary depending on your food tastes and favorite meals, but here are the items I almost always have around.

In the fridge:

  • 1 kind of fresh herb (basil, parsley, cilantro)
  • 1-2 fresh veggies (1 is usually salad greens – salads are the quickest meal!)
  • 1-2 fresh fruits
  • eggs
  • butter
  • a soft cheese (for salads) and a hard cheese (for melting or boosting flavor in cooked dishes)
  • light mayonnaise (for dips, creamy dressings, and salmon/tuna/egg salad)
  • Dijon mustard
  • low-fat milk (not just for cereal & coffee, but also baking, sauces, soups, dressings)
  • plain yogurt (topping for chili/soup/Mexican dishes, add to dips/dressings, use in sweet dishes & baked goods)
  • 1 kind of salad dressing (if you don’t like to make your own)
  • hummus or other store-bought dip/spread (for sandwiches, wraps, veggie-dipping, salad topping)

In the freezer:

  • whole wheat bread, pita, or tortillas
  • 1 kind of meat (ground beef or turkey, chicken breasts or thighs, chicken sausages)
  • pesto (in small plastic containers)
  • veggie burgers (Gardenburgers or Dr. Praeger’s are my favorites)
  • frozen spinach (mix into pasta, sauces, omelets, lasagna, meat dishes, put on pizza)
  • frozen corn (for salad toppings, tostadas, tacos, pasta
  • frozen peas (add to sauces, pastas, blend into a spread or soup)
  • 1-2 kinds of frozen fruit (smoothies, sauces, thaw & blend into salad dressing or oatmeal)
  • 1 frozen pizza for “emergencies” (add thawed & drained spinach and corn)

These, combined with some pantry staples, will give you the tools you need to be a quick & able chef!

Wednesday, January 4th, 2012

organics

When the term “organic” was established in 1990, it implied produce that was not only pesticide and chemical-free, but also grown locally on small farms in a way that protects the environment, workers, and consumers.  But because the demand for organic has grown tremendously since then, big companies both domestically and abroad are now selling “organic” produce that hardly adheres to these standards.  Mass produced organic food may be free of pesticides and chemicals, but the environmental benefits essentially stop there.  Read more about this phenomenon here.

Wait…isn’t it a good thing that more people are buying organic food?  In general, yes!  Awareness about the dangers of conventional food production is rapidly increasing, and consumers are paying more attention to what they buy which is great.  But in the end, the best thing we can do is eat what’s in season in our area.  It’s just not realistic to eat tomatoes in January, cantaloupe in March, and pears in July, even if they’re organic.

Luckily, there are delicious foods — grown organically on small U.S. farms — in season at all points of the year.  And when fresh produce is scarce, we have tons of frozen and canned options that can be turned into inexpensive, healthy, and tasty meals.

So what’s in season now?

Click on the links to for easy recipes featuring these foods.

See even more winter veggies and fruits here.

mexico organics

Tuesday, January 3rd, 2012

pantry staples

You can’t put together a meal without ingredients, and you can’t put together a quick meal unless you already have ingredients on-hand.  Keeping plenty of simple foods in my pantry and freezer is the primary way I ensure we eat healthy meals at home on most nights.  Here are my pantry staples:

  • quick-cooking grain like quinoa or whole wheat couscous (these cook in just 5-10 min!)
  • canned beans (black for Mexican dinners, garbanzos for salads, white beans for making dips or adding to pasta)
  • extra virgin olive oil and canola oil (olive for dressings & Italian, canola for baking & Asian/Mexican cooking)
  • rice, balsamic, and one other vinegar (for dressings, adding to soups/cooked dishes that need a flavor boost)
  • peanut and/or almond butter (mixed with rice vinegar & soy sauce, these make a great stir-fry sauce)
  • dried spices — oregano, thyme, cumin, chili powder, cinnamon, nutmeg (these are really all I use)
  • kosher or sea salt & black pepper
  • chicken or vegetable broth (for soups, flavoring cooked grains, adding to dressings & sauces)
  • onions — these last for a long time and can be added to nearly anything
  • canned diced tomatoes (for soups, stews, salsa, meat dishes, or when we don’t have fresh tomatoes)
  • marinara sauce (not just for pasta! for meats, grains, and to top polenta or spaghetti squash)
  • jarred pesto, sundried tomatoes, artichoke hearts, and/or olives (you need 1 or 2 of these at a time for salads, appetizers, or to spread on sandwiches)
  • Dijon mustard (for salad dressings, sandwiches, flavoring sauces, and smothering on salmon)
  • honey and maple syrup (for dressings, sauces, adding to tea or baked goods)
  • nuts – walnuts, sliced almonds, and/or pecans (for adding to salads, oatmeal, yogurt)
  • dried fruit – golden raisins, prunes, and dried apricots or apples (for stews, meats, salads, yogurt, or granola)
  • baking soda and baking powder
  • flour of some sort – all-purpose, whole wheat, pastry flour, cornmeal (for quick breads, muffins, and pancakes)
  • oat bran or rolled oats (for hot cereal, adding to muffins, pancakes, and breads)

Tomorrow I’ll post my freezer and fridge staples, because you need some items in each place if you want to whip up quick, easy, and healthy meals!

Sunday, January 1st, 2012

new years resolution

Not many of us make New Years Resolutions that last beyond January.  This year, let’s change that!  Here are some tips for setting realistic goals and staying motivated so you can actually reach them.

1. Set reasonable goals.  Giving up foods you love, eliminating entire food groups from your diet, or wanting to lose 10 lbs in a month are not reasonable goals.  If you know where your weak areas are, start whittling away one of them at a time.  For example, if you’re used to having a glass of wine every night, a realistic goal may be to have a glass of wine 3 nights/week instead.  Over time, this will lead to weight loss that you can actually sustain.

2.  Make a commitment.  Nothing happens without effort.  If you’re making a goal you actually want to reach, you’ll need to commit to putting in some energy.

3. Ask yourself why.  Why do you want to lose weight?  Why haven’t you been able to in the past?  Why is this time different?  The answers to these questions may help you overcome obstacles before they even arise.

4.  Change your surroundings / routine.  If you want to lose weight, you’ll need to change some aspects of your lifestyle.  Maybe you’ll clean out your pantry at home, avoid restaurants that tempt you to overeat, and start meeting your friends for walks instead of meals.  Set yourself up for success by building in buffers that support what you’re doing.

5.  Gather Support.  Get a few friends or family members on board with your goals.  If they’re willing to work alongside you, you’ll have more success – and more fun – getting to where you want to be.

6. Find non-food ways to relax.  It’s easy to turn to food or cocktails to blow off steam when we’re stressed, but this doesn’t usually lead us to better health and we often feel worse before we ever feel better.  Find your own calorie-free outlets for stress and enjoyment, so you always have something to look forward to besides food.

7.  Be flexible.  Make sure flexibility is worked into your goals.  Travel, stress, lack of planning, unexpected changes to our routine, etc can mean the end of a healthy habit — but not if you plan ahead.  Anticipate this ahead of time, so you can make the best decision within different contexts, even if they’re not what you expected.

Remember, change is slow.  Weight loss (and all other resolutions) take time and energy, but getting to your goal should not make you miserable.  Give yourself time to get there — you’ll be happier in the short-run and healthier in the long-run!

Happy New Year!

Saturday, December 31st, 2011

breakfast ideas

We all want to start the new year with a few fresh, healthy routines that make us feel our best.  Eating a healthy breakfast is one easy way you can make sure your day – and year – starts off on the right foot.  It doesn’t have to be complex or time-consuming to be healthy and good.  Here are 13 ideas from Shape magazine to get you started.  Want more options?  Here are tons!

Happy New Year!

Wednesday, December 28th, 2011

feeding baby solid foods

A lot of people ask me if I make all my own baby food.  I’m never sure how to answer, because I don’t usually feed Lucy “baby food” except when we’re away from home and I don’t have any healthy soft food options.  Homemade “baby food” is too time-consuming, and most jarred baby foods taste bland and gross if you ask me.  (Thank goodness for Ella’s Kitchen and NurturMe prepared baby foods — our favorite on-the-go options).

So what does Lucy eat?  Mashed up versions what we’re eating, sometimes altered a bit to be less spicy or salty.  This is what I call homemade baby food made easy!  She’s still in the phase where she’ll try and like almost anything, so I’m taking advantage.  It makes my life so much easier, and we all enjoy mealtime more.  Plus, she gets to see the food in it’s real form, which I’m hoping makes her more knowledgeable about food than if she were just eating packets and jars of varying colors of unidentifiable mush.

So how exactly does this work?  Here’s an example.  Last night, I made salads with ground chicken and lentils for Tyler and I.  For Lucy, I tossed some of the lentils and chicken into the food processor with leftover sweet potatoes.

lentil salad

She was ready to dive in before it was even blended…

feeding baby solid foods

lentil salad

Because the lentils and chicken were seasoned with herbs, salt, and pepper, the resulting mixture was flavorful and delicious (I know it doesn’t look that appetizing but I’m telling the truth).

feeding baby solid foods

Lucy loved it, and there were plenty of leftovers, which I froze in an ice cube tray so I can defrost and reheat a small amount when I need a quick baby meal.

feeding baby solid food

Between the salad and the pureed version of the salad, I had two very happy customers.

lentil salad

And I didn’t have to break my back to come up with 2 separate meals at the end of a long day.  Even with a baby around, eating can be easy!

Friday, December 16th, 2011

salad

This time of year, I make salad for dinner whenever we are not at a holiday meal or party.  It helps to balance out the heavy food, baked goods, candy, etc. that we inevitably eat when we’re not at home in our routine.  And also, winter salads taste really good!

A few tricks for delicious salads during winter:

  • Use heartier greens like spinach, kale, cabbage, or lettuces in your market that look good
  • Add roasted vegetables – since not many traditional salad veggies are in season, roasted veggies add flavor and excitement.  Try roasted cauliflower, broccoli, baby tomatoes, green beans, sweet potatoes, or halved Brussels sprouts.
  • Add winter fruits like apples, pears, orange or tangerine segments, and grapes.
  • Choose a creamy cheese like feta or goat – when tossed with everything these almost become part of the dressing and make the salad more flavorful
  • Sprinkle on some grains – wild rice, quinoa, couscous, or any other interesting grain will add texture and flavor plus make the salad a little heartier.  Canned beans also work well, as these never go out of “season.”

Last night, I made the salad pictured above.  Baby spinach, turkey, olives, goat cheese, roasted grape tomatoes, green onions, and sliced white mushrooms.  To Tyler’s salad, I added homemade croutons…

salad recipe

(Note: It’s not that I didn’t want croutons…I just ate all my croutons before they ever made it onto my salad…good example of why cooking when you’re starving is not ideal! )

Normally, I make one of these easy homemade dressings, but last night I was too lazy so I just drizzled on some olive oil and champagne vinegar.  I thought this would be boring but it was actually really good.

Another salad I’ve been really into lately is this one:

salad recipe

Arugula, apples, walnuts, green onions, dried cranberries, and roasted cauliflower.  I never thought cooked cauliflower would go with fruit or any sweet taste, but it goes quite nicely.

Moral of the story: don’t be afraid to make salad in the winter.  It just takes a few ingredients that are outside the lettuce-tomato-cucumber box to make it great!

Tuesday, December 6th, 2011

holiday weight gain

There was a stellar article in the Huffington Post a few days ago about willpower’s ineffectiveness when it comes to healthy eating.  We all technically have willpower, but it’s a limited amount and when it runs out, we usually end up overeating or indulging more than we would have if we’d never restricted ourselves in the first place.  This phenomenon is especially true during the holiday season, when temptation is everywhere we turn.  Instead of relying on willpower to prevent holiday weight gain this year, try these straightforward strategies by Manuel Villacorta, founder of Eating Free:

1) Let me say it again: Willpower. Will. Not. Work. We need to start by just facing reality. There is a lot of tempting but unhealthy food in the world, and in our culture it’s made very freely available. If your plan is to simply hang around in the midst of all that food but resist it through willpower — or maybe superpowers — you are going to crack. If you crack, and then try to make up for it by more willpower — i.e., starving yourself — you are going to overeat even more. Deciding to eat like a bird for the entire holiday season — or in general — is going to lead to overeating, or even binges.

2) Don’t depend on the gym. So often people think that if willpower fails (and it always does), they will just make it up at the gym the next day. But unfortunately it doesn’t always work that way. The one hour you spend at the gym killing yourself on some machine can amount to a drop in the bucket if you’re overeating. Of course, it’s good to exercise. But I believe that relying on sweating to make up for overeating both doesn’t work and perpetuates the willpower myth. Better, again, to look forward to the next day’s nutrition, and be honest with yourself about the fact that healthy eating will require more than willpower. In fact, it will involve a good housecleaning…

3) Clean house. Whether at the holidays or any other time of year, if there is temptation in your environment you are sooner or later going to give in to it. There is a lot of unhealthy food out there in the world — so why have it in your house? Avoid bringing home leftovers from dinners and parties, but also eliminate sweets, treats, processed foods and packaged foods — none of these belong in your home, even if you believe you can resist them. It only takes a moment of temptation to find yourself nosing through a box of treats, half-unaware of what you’re doing. Put up some barriers between you and unplanned calories. For example — make a rule that if you want to eat it, you have to cook it first. And “cooking” doesn’t mean microwaving a frozen pizza. Throw out all of the processed snacks and quick calories and instead go shopping for real food. And that brings us to…

4) Go shopping. Once you’ve cleaned up your environment and tossed out the temptations, you do not just hunker down to starve. Instead, you go shopping. Again, you should not be trying to live in a world of willpower where you struggle to avoid ever eating anything, and only take on calories when your willpower collapses (so many people eat this way). Rather, you want to be thinking about what would be foods you would want to eat through the week, and that ideally can be easily cooked up in batches, so that you can do a lot of cooking at once. If you have not already, go shopping and lay down provisions of lean meats, legumes, vegetables, rice: staples you can use through the week to keep yourself fueled.

5) See the silver lining. Not relying on willpower means that you can forget about your low-carb, low-fat, no-whatever diet — which is what most of us do over the holidays anyway. But that’s a good thing, and not just at this time of year, but in general. Food-group denial diets are a bad idea to begin with. Like willpower, the magical metabolism diet is a myth. What you need is just food — real, healthy food. If you don’t rely on willpower, you are less likely to binge — and thus won’t need the kind of restrictive diets that you may have been using.

Sunday, December 4th, 2011

The holiday season is full of opportunities to give food, clothing, toys, and time to people in need.  And thank goodness, because when unemployment runs high and resources run low – like is happening now – there is certainly a lot of need to be met.

When it comes to food donations, it’s important to give healthy, high quality non-perishables, rather than cheap processed foods that don’t meet the nutritional needs of most families.  Here’s a list of some of the best foods you can give during your local holiday food drive.

1.  Canned fish and lean meats.  Canned salmon, tuna, and chicken are high in protein and provide a great base for healthy meals.

2.  Peanut butter / other nut butters.  These – or packaged low-sodium nuts – are great sources of protein, fiber, and heart-healthy fat.  They’re an especially helpful donation because they’re usually too expensive for food banks to purchase in sufficient quantities.

3.  Healthy soups and stews.  Look for low sodium, organic, and natural brands of canned soup or stew.  These provide needed nutrients and a way for families with limited resources to sit down to a healthy family meal.

4.  Whole grain breakfast cereals.  Here are some cereal guidelines, so you can make sure you’re donating whole grain, high fiber, low sugar cereals.  Hot cereals – like oatmeal, oat bran, muesli, etc – are also great choices.  Think about what you’d want your own kids to eat for breakfast, and buy that.

5.  Canned or dried beans.  These are another great source of protein and fiber, and can be used in a wide variety of meals.

6.  Pasta sauce and canned tomatoes.  Other canned veggies are OK too, but not always tasty.  Marinara sauce and canned tomatoes can be combined with a package of dry pasta and/or canned meat & frozen veggie for a quick, healthy, inexpensive meal.

7.  Shelf-stable milk.  Powdered milk (dry), boxed milk, or even canned evaporated skim milk provide much-needed calcium and protein, and replace other less-healthy beverage choices.

More than anything, it’s important to donate what you would like to eat or serve your family.  People who need help from food banks appreciate good food too!

Thursday, December 1st, 2011

This is not the first time I’ve said it: feeding a baby can be hard work.  Shopping, prep, feeding, and clean-up is enough to necessitate a long nap for both baby and mom.  So I’m always looking for ways to make it easier and more enjoyable for everyone involved.  Often, this means feeding Lucy whatever Tyler and I are eating.  This removes several steps, and I like that she’s eating food that resembles…well…food!

For breakfast today, Lucy and I had plain yogurt mixed with oatmeal, thawed frozen berries, and bananas.  Her yogurt was Stonyfield’s YoBaby, and mine was low-fat plain.

Before we ate, I let Lu play around with the YoBaby…

Though she’s probably a genius, it was clear she didn’t quite get that the yogurt’s actually inside. But when it was time to eat, we both loved our breakfasts!

Friday, November 25th, 2011

foodie gifts

It’s Black Friday, and though I did not partake in the shopping frenzy, I am starting to think about holiday gifts.  I love buying gifts from local shops and small businesses, not only because I want to support these retailers, but also because they offer such beautiful and unique goods.  Here are my favorite places to shop for the foodies in my life.

David Burling Fine Furniture.  This talented woodworker makes the most beautiful serving boards – perfect for anyone who likes to entertain or assemble cheese platters.  Every board is different and a true work of art.  Check out his Facebook page to see examples of these great gifts, then contact him through his website.  (David happens to be my relative, but I would make this suggestions even if he weren’t!)

CSA Subscription.  Community Supported Agriculture (CSA) programs deliver fresh, local, organic produce directly from farmers to consumers.  In colder regions of the country, delivery might only be spring through early fall, but this is still a great holiday gift, as it will keep on giving throughout the year!

Etsy.  This giant website gives relatively unknown artisans the chance to display and sell their work online.  From recipe cards to tea towels to serving trays to really anything kitchen-related you can dream up, you’ll find it on Etsy.

Mustards & Jams.  Every region has superb local jam, mustard, and sauce makers, so check the shelves of your local gourmet food stores to see what’s available.  Or, order my current favorite – Mark & Stephan’s, made here in LA – online.  I especially love their Ancho chili jalapeno mustard, as well as their Meyer lemon marmalade.

Williams Sonoma, specifically for the Pillivuyt Coupe Porcelain Soup/Pasta bowls.  Foodies value presentation almost as much as the food itself, and these dishes make presentation a cinch no matter what’s being served.  They’re part plate, part bowl, so they’re great for pasta, salad, soup, stew, and casseroles.

Anti-fatigue kitchen mat.  For anyone who spends a lot of time in the kitchen, a soft mat is essential for preventing back, leg, and foot pain.  There are many brands, colors, and types of varying costs, so shop around (get ideas from Amazon, Home Depot, or peek behind the registers at your local grocery store) to find one you like.

More ideas coming later in the holiday shopping season!….

Tuesday, November 22nd, 2011

holiday weight gain

1.  Drink a full glass of water between helpings.  This will help you determine whether you’re still hungry or just thirsty, and will speed the process of your brain telling you that you’re full (or not).

2.  Go for a walk before – and after – your meal.  Even if it’s a slow stroll, a walk in the fresh air will make you feel more alive on a day when lethargy rules.

3.  Remember, you get to eat again tomorrow too.  Thanksgiving is not your last supper, nor is it your last chance to splurge this season.  So focus on quality, not quantity (I know I’m sounding very un-American here).  Really taste each morsel that goes into your mouth, and before you jump up to reload your plate, ask yourself if you’d be just as happy having your second helping tomorrow, instead this very instant.

Happy Thanksgiving!

Sunday, November 20th, 2011

best frozen pizzas

Most days, 6pm rolls around before I even give dinner a thought.  So I’ll be honest: I sometimes rely on frozen and packaged foods to get a decent meal on the table.  One of my go-tos is frozen veggie pizza, because it’s fast, generally healthy, and pairs well with a salad.  Our favorite is Full of Life Flatbread, but these are also good options.  I usually buy whatever natural or organic kind is on sale; recently it was Kashi, so this was our dinner last week…twice.

frozen pizza

healthiest frozen pizza

best frozen pizzas

Rather than feel guilty that every single meal is not strictly homemade, we look forward to these dinners.  And, they’re still healthier and cheaper than eating out.  So embrace the nights you need a little help and consider it a treat!

Wednesday, November 16th, 2011

homemade salad dressing

Tis the season to overindulge.  To get myself ready, I’m purposely overindulging in salads right now – and I must say, this is actually more of a pleasure than a chore.  I can’t tell you how many kinds of salad we’ve eaten in the last few weeks, and rather than getting old, they’re just getting better.

Here are the factors that I think make a good salad good:

1.  Homemade dressing.  This just takes salad to a new level, and it’s only a tiny bit more work than opening a store-bought dressing.  Here’s how to make your own dressing without a recipe.

2. Make everything bite-sized or smaller.  When each bite contains more than one type of food, salad just tastes better.  And no one wants to contend with a huge tomato wedge or thick cucumber slice – so cut everything into a similar size so that each forkful is tasty and manageable.

3.  Dry your lettuce (or other greens) well.  Wet lettuce is flavorless, and doesn’t hold onto dressing which makes it even more flavorless.  Wash and thoroughly dry your greens by using a salad spinner then patting dry with a clean kitchen towel – or use pre-washed bagged greens.

4.  Toss the salad before serving.  If you let each person put on their own dressing, some bites will be well-coated and others will be bland.  Add the dressing and toss a few minutes before serving, so the dressing has a chance to really flavor the vegetables before they get eaten.

5.  Make it interesting.  Iceberg lettuce with unripe tomatoes will not appeal to most palates.  So get creative!  Have a tough time thinking of ideas?  A few of my favorite combos:

Remember, when it comes to salad, there’s no need to follow a “recipe.”  If you’re missing an ingredient, replace it with something else that will provide the same effect (crunch, spice, tang, creaminess, etc).  No one will know and it’ll still be delicious!

Sunday, November 13th, 2011

pantry staples

How many times have you headed to the store with a meal in mind, made the meal, then watched the remaining ingredients waste away in your fridge during the week that follows?  Probably more than once.  And you’re not the only one.

One of the best ways to prevent food waste while simultaneously saving money, time, and effort, is to take frequent inventory of your fridge, freezer, and pantry.  Much of the time, there’s no need to buy more stuff just to make a meal.  Some of the tastiest dishes are born from “shopping” in your own kitchen.  (I saw someone on Twitter say “shop your own kitchen first” and thought it was such a great way to phrase it).

Next time you’re tempted to grocery shop, do a thorough exploration of your pantry first.  See if a trip to the store is even necessary, or if you can make some magic with what you already have!  Once you find your ingredients, here are some ideas for what to do next:

A Meal Made from “Nothing”

Pantry Staples

What’s in My Fridge?

Mastering Quick and Easy Meals

The meal pictured above is a leftover shrimp dish (from a restaurant) mixed with noodles and chopped fresh tomatoes.  In a matter of minutes it became a whole new meal!