When people think about food and sustainability, they typically focus on how the food is produced—is it locally sourced, pasture-fed or organic? New WRI research shows that the question of *what* is eaten is just as important.
Check out these eco-friendly food wraps. They are reusable too.
This is a great way to plant and grow your own in a small space like a patio, balcony or small backyard. Easy to build and maintain. This could be the start of your own veggie garden. Start small and grow big.
Did you know that lower-sodium tomato or vegetable juice makes a convenient soup base? This creamy soup uses a ready-to-drink beverage plus diced fresh tomatoes for a double dose of flavor.
This soup makes a great, quick, light evening meal or something to fill a thermos and take to work on a chilly day for a warm lunch. Either way, it is easy to make, great to the taste and good for diabetics and non-diabetics alike.
Homemade Double Tomato Soup
- Serves: 4
- Serving Size: 1 cup
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 ½ Tbsp all-purpose flour
- 2 cups lower-sodium tomato juice (V-8 or other brand)
- 1 cup seeded, diced fresh tomatoes
- 2 Tbsp minced fresh oregano
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup low-fat evaporated milk (optional)
- In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Add the flour; stir and cook for 1 minute.
- Add the tomato juice and mix well, whisking if necessary to make sure that flour is dissolved. Add the tomatoes, basil, oregano, salt, and black pepper. Bring to boiling, lower the heat, and simmer for 5 minutes.
- (Optional) Add the evaporated milk; stir and cook for 1 minute. Do not boil.
- Serve immediately.
Per Serving: Calories 170, Total Fat 8 g (Sat. Fat 1.7 g),
Cholesterol 5 mg, Sodium 205 mg, Potassium 660 mg, Total Carbohydrate 20 g (Fiber 2 g, Sugars 14 g), Protein 7 g,
Phosphorous 175 mg
Choices: Fat-free Milk 0.5, Nonstarchy Vegetable 2, Fat 1.5
Today we look at how to get more for less. Add more volume, chew appeal and nutrition to a favorite dish while subtracting unwanted calories.
Our dish for today is a bacon, lettuce and tomato sandwich made on white bread with mayonnaise.
- Calories 470
- Saturated Fat 6.9 g
- Carbohydrates 34 g
- Sodium 1,130 mg
After our conversion to a clean salad with more fiber, no refined starch, and less sodium and fat than the sandwich:
- Calories 140 (330 less)
- Saturated Fat 1.7 g (5.2 g less)
- Carbohydrates 8 g (26 g less)
- Sodium 165 mg (965 mg less)
See how we do it and what dish we create…
It’s no shocker that amidst our modern world of packaged foods and convenient lifestyles, the culinary movement has been steadily shifting towards a more local, farm-to-table approach to cooking and eating.
This is a great article that provides some great recipies that will help you to add some fall flavors, colors and great veggies to your recipe box. Check it out, try a couple and let us know how it works
Looking for a way to convince those picky eater in your house to eat more veggies? Check out this article on 10 ways to help you get them over the hump.Ideas and recipes for getting your family to eat more vegetables, including oven fries, roasts, purees, kale chips, cheese-y sauce, muffins, dips, and more.
Once again we have some great vegan recipes from our friends at VegKitchen.com. Check them out and give a try. We would love to hear from you in the comments to this post on how they worked out for you and your family.Here are 8 vegan salad dressings including vegan ranch, French, parsley, green goddess, sesame-ginger, tangy tahini, and spinach & basil pesto.
Source: 8 Tasty Vegan Salad Dressings
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