Is there a picky eater in your family? A vegetarian? A vegan? Everyone can be happy at dinner on taco night! Start off by sautéing some veggies—use fresh favorites or take this opportunity to “clean out” your refrigerator’s produce drawer. From here, you can go meatless or brown up some beef or buffalo meat—your choice. Serve with seasoned brown rice and toppings your troop loves! I like to lay out whole wheat tortillas, local raw goat cheese, avocado, shredded cabbage and chopped tomato.
Stuck in a smoothie slump? Try this recipe for a sweet drink that really packs in the greens. Spinach is already a popular ingredient, but spirulina and maca may be new superfood additions to your kitchen. Just a pinch of these easy-to-use powders provides a potent dose of plant nutrition. Add fresh strawberries, cinnamon and stevia to sweeten things up!
After so much washing, chopping and tossing, it’s a shame when a salad turns out soggy. Don’t let your efforts go to waste—follow this advice to keep even the most delicate greens and leaves crisp and delicious.
Why struggle to get your greens? This vegan veggie smoothie is a simple, refreshing way to squeeze in a serving—before you’ve even had lunch! Dairy free and powered up with flax and rice protein, it’s a healthy way to start your day, or sip as a snack when you’re in the mood for something sweet.
Got the boring salad blues? Put down your fork and back away from that bowl of iceberg lettuce… and the bottle of bland dressing.
We’ve compiled this handy list of six simple ways to help you spruce up your salad – so your lettuce will never go lonely again!
Potatoes aren’t just for baking or mashing; they work well in a salad, too. This gluten-free recipe combines fresh and sweet flavors with the hearty bite of red potatoes. It’s served warm – perfect for a cool fall day!
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It’s spring, and farmers markets are bursting with strawberries. Strawberries are always a nutritious choice and a wonderful treat. The strawberry got its name from the common practice of growing berries under straw to protect them from winter cold and late spring frosts. A member of the rose family, the strawberry sometimes gives off a rose-like aroma.
When picking or buying packages of strawberries, look for ripe, shiny and brilliantly colored berries without any soft or brown patches. Never buy strawberries that are green or hard, or that look dry, dull or wrinkled. When buying berries packed in a basket, check the bottom to see if there is a juice stain. This means that the strawberries at the bottom are crushed.
Always dispose of any berries that have signs of mildew or are rotten, as they’ll contaminate the rest. Refrigerating strawberries ruins the flavor, and the strawberry aroma is easily picked up by other foods in the refrigerator. Store the berries in a cool place. Strawberries should be lightly rinsed, not washed, before serving, and eaten as soon as possible.
Strawberries are an excellent source of vitamin C, an antioxidant that may reduce the risk of heart disease and some types of cancer. One cup of strawberries provides 3 grams of fiber and only 46 calories*.
This recipe for Strawberry and Spinach Salad with blue cheese crumbles and a honey balsamic dressing is one of the “berry” best ways to serve strawberries.
Strawberry and Blue Cheese Spinach Salad with Honey Balsamic Dressing
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