Background of Meatless Monday For 15 years, there has been a public health marketing effort underway called Meatless Monday. The big goal is to promote one day per week of eating plant-based foods which cuts down on saturated fat intake for better health. If you are not familiar then here are a few fun facts: Begun in 2003 by Johns Hopkins School of Public Health - read more here Underway in 44 countries globally - see which countries participate here Many free resources are available - including this one for K-12 cafeterias 7 Easy Ideas for Meatless Monday Meals Just about … [Read more...] about Meatless Monday & 7 Easy Tips to Get Started
3 Quick and Easy Recipes with Canned and Frozen Foods
Canning and Freezing Make Foods Safe to Store Way back in history, foods were preserved to keep them safe for us to eat. Two examples are canned and frozen foods which I cannot imagine being without in a 21st Century, healthy kitchen. Most of us have canned and frozen foods on hand at all times and we more-or-less take them for granted. Read on for tips about what exactly to stock in your healthy kitchen. Also, learn 3 examples of how to use modern canned and frozen foods to whip up easier and quicker classic recipes that taste great and are good for you. How to Stock Up on the Right … [Read more...] about 3 Quick and Easy Recipes with Canned and Frozen Foods
Winter Vegetables Brighten Up Meals
Do you look forward to the vegetables that are in season in winter? It was a nice surprise when I walked into my local produce market in the last week of January. My expectations were low as this is not really the growing season of the year. As I looked at my choices, instead of feeling frustrated and limited, I easily found fresh ingredients that work in my winter, comfort food kitchen. My lesson was this: Embrace each season of the year and buy mostly what's in-season. Left to right in my picture, I bought these vegetables: Parsnips Purple cabbage Golden Beets Red Beets … [Read more...] about Winter Vegetables Brighten Up Meals
Butternut Squash in 5 Tasty Ways
Butternut Squash is a Nutrition Hero In case you're wondering, butternut and all fall-winter squash are 'up there' on the nutritious vegetables chart. Here is a quick peek at the nutrition facts for those of you who want to see the numbers. Really good news is that these super hard squash are not only healthy to eat, but they are also delicious and versatile in your kitchen. Butternut Squash in 5 Tasty Ways #1 Roasted Halves. My picture at the left shows how to go from cut to cooked. First - very carefully - I cut 3 squash in half and removed the seeds. Then I spritzed the … [Read more...] about Butternut Squash in 5 Tasty Ways
How to Eat More Vegetables
The Why? There are probably more than 100 reasons why to eat more vegetables. I don't want to get boring or teachy-preachy, though. So, I'm going to boil it down to 10 quick reasons why: 1.Colors 2. Flavors 3. Crunch 4. Creamy 5. Sweet 6. Delicious 7. Filling 8. Fun shapes 9. Inexpensive 10. Nutritious The How? There are at least 50 ways to eat more vegetables. Here are 10 of my favorites: 1. Add some sliced cucumbers to your breakfast. 2. Pack a big handful of carrots, radishes, celery into your lunch. 3. Keep a couple cans of tomato juice or V8 in … [Read more...] about How to Eat More Vegetables
How to Cook a Healthy Summer Meal on the Grill
First, Get Organized Make a menu such as the one pictured at the left: Grilled Mustard-Maple-Ginger Chicken Thighs Grilled Mixed Vegetables Chilled Watermelon Second, Prep the Food Try boneless and skinless chicken thighs for more flavor and less mess. Carefully cut the fat off chicken thighs and marinate them for an hour or so in a mustard+maple syrup+ginger marinade. Always marinate chicken in the fridge. While the chicken is marinating, wash and cut up potatoes, Bell peppers and onions into bite-size pieces and then mix them up in a bowl. Lay the mixed … [Read more...] about How to Cook a Healthy Summer Meal on the Grill