Break the bland salad habit with a dressing that makes your mouth (and your eyes!) water. You’ll whisk together organic extra virgin olive oil, apple cider vinegar and Dijon mustard for a zesty vinaigrette base, then add garlic and herbs for fresh flavor. A dash of chipotle or ancho chile is where the kick comes in—just a bit is all that’s needed for a love-it, want-more burn! Double or triple the batch and keep this dressing in a sealed jar in your fridge for up to a week.
Getting back into the school-year groove is a mixed blessing. For both parents and children, the late summer and early fall typically means a return to a predictable routine. But it also often means jammed-packed schedules: after-school activities, keeping up grades and studying for critical exams. School days often lead to school daze, with added stress and pressures for all family members.
Got five minutes? That’s more than enough time to shake up some homemade salad dressing that will leave you longing for leafy greens! A good bottle of balsamic vinegar, some herbs and fresh-squeezed lemon and lime juice are all you need to create a rich, flavorful dressing that adds extra antioxidants and nutrients to your already-healthy meal.
Fresh is best, but when you’re strapped for cash or want to stock up, frozen fruits and vegetables are a helpful and healthy option. Unlike canned produce, which is processed and may contain added ingredients (i.e. sugar or artificial sweeteners, salt, MSG—yuck!), the stuff you find in the freezer section is picked, blanched and flash frozen—locking in both essential nutrients and ripe-from-the-vine flavor.
Planting a garden and watching it grow is a popular “bucket list” item that happened to make it onto my “checklist of things to do before I turn 30.” In response to my impulsive and daring whim, my husband built me a garden of my very own as a surprise for my 30th birthday. I woke up that morning to a neatly built little garden, filled with plants including chocolate mint, banana peppers, cactus tomatoes, asparagus, avocado and cayenne peppers, tucked into containers. I also received a collection of seeds—onions, zucchini, sunflowers and gladiolas—to get myself started planting and getting seeds to sprout.
The minute people hear the word “food,” panic often sets in. That’s because the word conjures up having to wash, prepare, cook and then plate it. With many people’s hectic schedules taking a toll, lunch and dinner often mean having a meal delivered or picking one up. That way, the only obligations involve unpacking and tossing the wrapping.
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