Meal planning can you help you save money, save time, and eat a healthier diet. It can also reduce stress, as you avoid last-minute decisions about what to make for dinner. These tips can help make meal planning easier.
Set oven to 400 degrees.
Wash and cut turnips in half. Rub with olive oil and wrap in aluminum foil. Peel sweet potatoes and rub with olive oil and cover with aluminum foil. Put both into the oven until easily pierced with a fork (about 45 minutes).
Wash vegetables and grate.
Combine in a small mixing bowl with egg and flour.
After all ingredients are mixed, shape the mixture in small patties.
Place on a hot pan with oil and cook each one until each side is golden brown.
Serve warm and enjoy.
Stack the leaves of kale and roll them the long way into a cigar-like tube. Using a chef’s knife, slice across the tube of leaves to create long, thin ribbons. Do the same with the bok choy leaves. Slice the stems into matchsticks.
Preheat oven to 375 degrees.
In a large mixing bowl, combine all ingredients until squash and fruit are covered.
Place in a 13"x 9" baking dish and cover with foil. Bake for 30 minutes.
Remove foil and roast for another 10-15 minutes or until done.
Try these three family-friendly recipes from a Johnson & Wales University chef.
You might imagine that Rhode Island farms are quiet in the colder seasons. But at wintertime farmers’ markets, there is a surprising bounty of local vegetables, including carrots, beets, turnips, squash, lettuce, kale, Swiss chard, radishes, and much more.
Bring a medium pot of salted water to a boil over high heat. Add orzo and cook 8 minutes. Stir in sugar snap peas and edamame; let water return to a boil and then cook 2 additional minutes.
With a few tips and tricks, shopping for fresh fruits and vegetables can be as easy on the pocketbook as it is healthy and delicious.
Watch Sandy Heron, a Blue Cross member, explain why she loves plant-based eating.