This blog post is in partnership with the Quaker Oats Company. All opinions are my own. Thanks for supporting projects that make Nutrition Happen!

I can’t let the fall season pass right by without sharing a squash recipe, right?

Are you too pumpkined out? I know what you mean, I’ve definitely been there too. The amazing thing about fall harvest is the abundance in the variety of squashes. One of my favorite squashes is definitely the kabocha. Have you ever tried it before? I like to describe the texture and flavor as a cross between butternut squash and sweet potato. Naturally sweet and very hearty in texture!

As you know, I’ve partnered with Quaker to create nutritious recipes with oats that help reduce food waste as part of their More Taste, Less Waste campaign, in partnership with James Beard Foundation. You can eat kabocha squash skin, so roast with the skin right on – it will soften as it cooks. We’re not always aware of how much food waste comes from the vegetable peels. This is one of the instances where we can use up the entire squash to help reduce food waste. The skin is actually where some of the fiber is so that’s an extra bonus. I like to roast the leftover seeds as a snack for later. It’s amazing how being a little bit more mindful about how we use produce can help towards reducing our overall contribution to food waste.

TAGS: baking, biscuits, holidays, kabocha squash, oat flour, oatmeal, Quaker Oats, side dishes BY: May

Nutrition + Food

Quaker Oats Seed To Spoon Trip

This blog post is in partnership with Quaker Oats Company. Thanks for supporting projects that make Nutrition Happen!

Earlier this month, I went with the Quaker team to Cedar Rapids, Iowa to learn about oat harvesting and milling. The Quaker oat milling location in Cedar Rapids is the largest one in the world. One of my favorite things to learn about (besides nutrition, obviously) is where and how our food gets from farm to table. This was such a treat!

TAGS: cedar rapids, nutrition happens, oat milling, oatmeal, old fashioned oats, quaker, Quaker Oats, quaker oats company, seed to spoon, steel cut, whole grains BY: May

Life + Style Nutrition + Food

5 Tips to Making Nutrition Happen During a Busy Season

This blog post is in partnership with Farmer’s Fridge. Thanks for supporting projects that make Nutrition Happen!

It’s here: the hustle and bustle of the holiday season. Temperatures have dropped (well, at least here in Chicago!) which means it’s the start of hibernation season.

I’m kidding, we’re not always in hibernation when it gets cold (although, you know there’s some truth to this!) but let’s be real here: it’s easy to have a “forget it!” mentality during the holiday season when it comes to mindful habits. I’m a fan of making goals, but part of having a healthy mindset is being able to accept when plans don’t go accordingly. The key is setting REALISTIC goals that you can meet, even after the busy holiday season.

Remember, small habits = big changes over time.

Here are five realistic ways to stay on track and make nutrition happen during any busy season:

TAGS: Chicago Eats, farmer's fridge, healthy, local, nutrition happens, organic, salads BY: May

Nutrition + Food Recipes

Warm Root Vegetable Salad (with a 6-minute egg)

This post is written in sponsorship by Handsome Brook Farms. Thanks for supporting projects that make Nutrition Happen!

It’s finally cooling down in Chicago (fall is my favorite season here!) so naturally I’m thinking about warm recipes (like hearty chilis and soups), turtleneck sweaters (I LIVE in turtleneck sweaters in the colder months), and hot beverages.

Just kidding about the hot beverages. I think I’ll still be drinking cold brew come January when it’s negative five outside. Honestly, though. Iced coffee forever! Warm and spicy recipes however….bring it all on.

I’ve been using a slow cooker weekly and it is an absolute lifesaver in the colder seasons. The recipes are easy (literally throw all ingredients in, go to work, come back, eat immediately) and clean-up is a BREEZE.

However, I still obviously like to throw in salads into my weekly menu to switch things up. Cold and raw salads probably don’t come to mind as often when it gets colder, but my favorite salads have always been ones the ones that are a bit heartier. Think lots of texture from a variety of roasted vegetables, toasted nuts, and fresh baked bread. It’s no secret we love roasted vegetables over here. It can totally take an otherwise bland salad to the next level by adding lots of texture, flavors, and warmth. You’ll never have to think about reaching for sad and cold iceberg lettuce – the kind with approximately five sprigs of carrot shreds again (I know you KNOW what I’m talking about).

TAGS: breakfast, eggs, handsome brook farms, nutrition happens, pasture raised BY: May

Life + Style Personal

Dessert Should Make You Feel Good

This blog post is in partnership with That’s It Fruit Co. Thanks for supporting projects that make Nutrition Happen!

POLL: What’s better than pairing fruit with chocolate?

(spoiler: nothing really – unless you said “and wine” because in that case, I’d have to give you a high-five and a YES my friend!)

Separately, fruit and chocolate already have different vitamins and minerals that are beneficial to our health, but together, it’s even better. For example, not only do apples give us a nice dose of fiber (hey, digestive health!) but the skin contains a flavonoid called quercetin (a type of antioxidant) which helps reduce inflammation. The cacao in chocolate contain high amounts of catechin (another antioxidant) that is beneficial in maintaining heart health by reducing the risk for plaque buildup in the heart. When combined as a part of a healthy diet, it could help with reducing overall inflammation in the body. Think less inflammation = improved skin and heart health.

TAGS: chocolate, chocolate truffles, fruit, healthy desserts, indulge in bites, no added sugar, nutrition happens, thats it, thats it fruit BY: May

Nutrition + Food Recipes

More Taste, Less Waste: Savory Green Oatmeal

This blog post is in partnership with The Quaker Oats Company, but all opinions expressed are my own.

In college, I ate oatmeal EVERY single day from freshmen to senior year. True story – all of my old roommates can all confirm this! While for most people coffee comes to mind first thing in the morning, it was a running joke in our apartment that I did not (and could not) function for the day without eating my bowl of oatmeal first.

Oatmeal is such a quick and easy meal that I found comfort in the daily routine. It also helped that you can find a canister of Quaker oats at most grocery stores and it fit perfectly into my college budget. It cooks quickly, stores in the pantry forever, and can be made into a nutritious meal. I found myself eating it not only for breakfast, but for lunch, dinner and even as a snack.

Four years of oatmeal for breakfast has given me a million opportunities to experiment with the ways to eat it (it’s just so versatile!). But for me, savory is ALWAYS the way to go.

TAGS: broccoli, James Beard Foundation, more taste less waste, nutrition happens, oatmeal recipes, oats, quaker oatmeal, whole grains, zero waste BY: May

Previous 1 … 12 13 14 15 16 17 18 … 35 Next

Nutrition Happens