Creative Pesto

by in Recipe Reviews

Recipes

Pesto is a fantastic way to use up a large amount of greens before they go bad, but don’t feel like you need to confine yourself to basil and spinach! Leftover asparagus also plays nicely with a typical pesto recipe. Use this recipe as a template for trying out different raw or lightly steamed veggies as the base for your own pestos!

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Creative Pesto

Garden to Plate: Inspiring Children to Eat Veggies

by in Our Dietitan

Allison Stowell

April is Kids Garden Month, a month devoted to highlighting the many reasons why we should get kids into the garden and a time to remind us that there are many resources available to help us do just that. The big take away is that you don’t have to be a master gardener to develop a child with green thumb, you just need to get them into the garden and learn along with them.

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Garden to Plate: Inspiring Children to Eat Veggies

Veggies with a Mediterranean Twist

by in Recipe Reviews

Recipes

Spring is here and with it, the time for refreshing veggies salads for lunch or dinner. This Mediterranean-inspired tomato salad is packed with the fresh flavor of herbs and a bright kiss of lemon for a light meal that’s delicious on its own or the perfect side to a bit of grilled fish.

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Veggies with a Mediterranean Twist

Deciphering Eco Food Certifications

by in Nutrition Science

Kitty Broihier

Lots of us are taking more care to think about the planet when making food purchasing decisions. That can include things like choosing seafood that isn’t being overfished, avoiding food products that are overly packaged, and buying more local foods that don’t have to travel as far to get to you plate (thereby saving on fuel and contributing less to pollution as well as benefiting local farmers, producers and purveyors). Paying attention to eco labeling is another way to learn about and judge the environmental impact of your food purchases.

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Deciphering Eco Food Certifications

Veg-Packed Breakfast

by in Recipe Reviews

Recipes

Eggs for breakfast are a nutritionally sound choice, but don’t get stuck in that rut! You can scramble tofu for a similar dish with its own unique flavor profile. This dish punches up the plant-based foods even more with the inclusion of peas and broccolini, but don’t feel trapped by those ideas: this is a great dish for using up whatever greens you’ve got hanging around.

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Veg-Packed Breakfast

The Best and Worst Choices for Sustainable Eating

by in Our Dietitan

Allison Stowell

You use your reusable water bottle, recycle as much as you can, and compost. Your habits include turning off the faucet when brushing your teeth to reduce water use and unplugging all unused chargers to lower energy use. You are a clear champion for our environment and believe that small changes have a big impact. But if you aren’t also looking at your diet, you may be falling short of doing all that you can to reduce your carbon footprint.

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The Best and Worst Choices for Sustainable Eating