Posts with the tag
fruits and vegetables

In a previous blog for a Chocolate Banana Oat Smoothie, I mentioned that I am working on consuming more fruit. Fruit-based smoothies with no added sugars are a way that works for me to enjoy more fruit on a daily basis. Do you have leftover tahini in your refrigerator from making hummus or a salad dressing and find yourself wondering how you can use the rest? Well, I have a suggestion! The ingredients in this recipe can be varied according… Continue reading »

One of the strategies that I have been using to consume more fruits and satisfy my sweets craving is to make smoothies. Working remotely means that I have more access to my kitchen appliances, which has been helpful. This chocolate banana oat smoothie has been one of my go-to snacks in the late afternoon. Skip the afternoon caffeine by standing up to do some stretches and making this smoothie. This recipe does require some planning if you decide to soak… Continue reading »

As I have mentioned in a previous blog, reducing my household food waste is one of my 2021 goals. Not all food that is wasted can be saved or eaten, but a lot of food waste can be prevented, especially at home. Growing up—and even still now—my mom always had a tip for freezing food or would say “you can freeze that.” Over the years, I never really paid attention to my mom’s freezer advice, that is until my husband… Continue reading »

This recipe comes from Med instead of Meds and is a fabulous salad for citrus lovers! The recipe was created by Chef Ellen Clevenger-Firley and is a wonderful way to enjoy fresh citrus any time of the year, including during its peak season – winter. Serves 4Serving Size: 2 cups (481 grams)Prep Time: 15-20 minutesTotal Time: 15-20 minutes Ingredients Dressing 2 Tbsp. Orange Juice 1 Tbsp. Lime Juice 1 Tbsp. Apple Cider Vinegar 1 Tbsp. Honey 1 tsp. Dijon Mustard… Continue reading »

Move over butternut and acorn squash. Now for something…more delicate?  Delicata squash is a winter squash also referred to as “sweet potato squash”.  It has a creamy texture, sweet flavor, and roasts beautifully in the oven. We recently tried delicata squash as a side dish with salmon and it was DELicious!  As the name implies, the skin is soft and is therefore easy to chop and you can eat it with the skin on. It is even easier to buy it already chopped,… Continue reading »

This recipe is a go-to when I have an acorn squash and am looking for something easy to put together. It is filling and delicious! I generally make it for dinner but it would be great for a weekend breakfast too. If this is the only thing I made, I’ll eat two eggs-in-holes, but generally, I’d eat one and have a well-rounded meal with the addition of a piece of olive oil toast and a side salad. You will get… Continue reading »

Sheet pan meals are one of our team’s go-to weeknight dinners. They are called sheet pan meals because the whole meal is made on the same pan at the same time – talk about easy! Sheet pan meals can be made up of a combination of vegetables and meat. This is not a traditional recipe, but instead, we share our 6-step guide for how to make any combination of sheet pan meals. Dinner is served! 6 Steps to Make a… Continue reading »

Convincing young children to try and eat fresh fruits and vegetables can be challenging. However, Kiddie Academy, a child care center in New Hanover County, has found a way to get its children and staff to not only try a variety of fruits and vegetables, but to expect and demand them at the breakfast and lunch served at the center. According to Ashley Rayne, Kiddie Academy Chef, offering fresh rather than canned or processed fruits and vegetables makes a huge difference… Continue reading »

Last summer, I challenged myself and my husband to add more fruits and vegetables to ALL our meals, not just dinner. This summer I challenged myself and my husband to try to not waste any of the vegetables or fruit we bought. This came about after finding a particularly slimy cucumber in the back of our fridge. Just like previous challenges we have done, this challenge caused us to do more meal planning, shop more carefully, and cook more at… Continue reading »

Although I love pickles year-round, I do find that I make them much more often during the summer. This is probably due to the abundance of fresh produce. However, when I make pickles, I make the variety referred to as fridge pickles. This is because fridge pickles do not require the canning, vacuum seals, or sterilized jars that traditional pickling requires. You can use fancier equipment like a mandoline or a julienne peeler to make quick work of cutting up… Continue reading »