#so stick that in your bag of tricks for holidays or just meal prep i guess | Explore Tumblr posts and blogs

targetcolor20-blog · 5 years ago

Text

“Why Didn’t I Think Of That?” – Thanksgiving Edition

Here on my blog, I strive to share simple, everyday tips and tricks that can help make your life a little bit easier. But sometimes, the tips that I want to share aren’t something I can write a whole blog post about! And since I simply cannot waste a good idea, I tuck them away to use at a later date. Today I’ll be sharing some of those tips and tricks with you in a very special Thanksgiving edition of my ongoing series “Why Didn’t I Think Of That?”

And if you’d like to peruse all the past editions of the “Why Didn’t I Think Of That?” series, you can find them all linked at the bottom of this post! :-)

<![CDATA[.player-position padding-left:0px !important; padding-right:0px !important; padding-bottom:0px !important; .copy padding: 12px !important; font-weight: 700; font-size: 15px !important; ]]>

1. Bring A Cooler

Whether you’re being invited to Thanksgiving dinner or are hosting one yourself, your cooler can be a really useful tool to keep handy! Use it to keep your dish warm if you’re taking one to dinner. (Bringing a sauce? Put it in a thermos!) And after the meal is over, you can fill up your cooler with warm, soapy water to make extra space for soaking dirty dishes!

2. Hide Pie Cracks

I hate when my pies crack while they’re baking! So when my pumpkin pies come out of the oven with a cracked surface, I use an easy trick to hide the evidence! I simply slice the pie up before dinner, and top each piece with a big dollop of whipped cream. No one is any the wiser about my less-than-perfect pie, and it makes it easier to serve dessert too!

3. Cranberry Sauce Fix

Cranberry sauce is a Thanksgiving staple for a reason! There’s nothing better than tart and fruity sauce to balance out all those rich and savory flavors. But it can be hard to get the balance of sweetness and tartness just right. If your cranberry sauce is a bit too sweet, just add a splash of lemon juice to balance it out!

4. Ice Alternative For Drinks

If you’ll be serving sparkling wine or cider at your Thanksgiving gathering, make some frozen grapes ahead of time to use as ice cubes! They’ll keep your bubbly drinks cold without watering them down. Just place some washed grapes on a sheet tray and stick it in your freezer. Once the grapes are frozen solid, transfer them to a freezer bag to store until the big day.

5. Make-Ahead Casseroles

One way to save yourself time and stress on Thanksgiving is to assemble any casseroles ahead of time. You can assemble them up to a week in advance, then store them in your freezer. The day before Thanksgiving, put the frozen casseroles in your fridge to let them thaw overnight. (You can also cook them from frozen; just add 30-45 minutes to the cook time and make sure to keep an eye on them while they cook!)

6. Make-Ahead Pie Filling

In addition to casseroles, you can also make fruit pie fillings ahead of time! Just prepare your fruit filling, then scoop it into a lined pie plate and freeze it. Transfer the frozen pie filling to a freezer bag. Then on Thanksgiving, all you have to do is line a pie tin with your favorite crust, pop the frozen filling disc into it, and bake!

Get more details and instructions on how to freeze fruit pie fillings at the link below.

Related: How To Make And Freeze Fresh Fruit Pie Filling

7. Prep For Success

Preparation is the key to making your Thanksgiving cooking run smoothly! Act as your own prep cook by chopping, dicing, or slicing all of your vegetables the day before. Put each ingredient in a separate storage container or bag, and label it so you know what it’s for. You can also measure out dry ingredients for baking projects in the same way.

8. Good Gravy!

Gravy purists, avert your eyes—because I’m about to suggest making your Thanksgiving gravy ahead of time. I know, to some it’s a cardinal sin. But it’s a great way to save time! Make it up to several days before Thanksgiving and freeze it. On the big day, just thaw it out, warm it up, and add some of the drippings from your turkey for extra flavor. Easy!

9. Use A Checklist

Keep yourself on track by following my Thanksgiving checklist! You can download a printable copy for free at the link below. (You can also download a really handy cooking schedule there too!)

Related: This Is The One Checklist You Need For Thanksgiving Dinner

The “Why Didn’t I Think Of That?” Series

If you’ve missed any of the previous posts in this series, or want to revisit some of your old favorite tips, you’ve come to the right place! Below you’ll find links to all of the previous posts in the “Why Didn’t I Think Of That?” series. (You can also save them to your Favorites if you’re an OGT Plus member!)

Happy reading! :-)

Source: https://www.onegoodthingbyjillee.com/why-didnt-i-think-of-that-thanksgiving

#read more #see more #check it out #interesting #learn more

0 notes

lauriecgarcia · 6 years ago

Text

“Why Didn’t I Think Of That?” – Thanksgiving Edition

And if you’d like to peruse all the past editions of the “Why Didn’t I Think Of That?” series, you can find them all linked at the bottom of this post! :-)

1. Bring A Cooler

2. Hide Pie Cracks

3. Cranberry Sauce Fix

4. Ice Alternative For Drinks

5. Make-Ahead Casseroles

6. Make-Ahead Pie Filling

Get more details and instructions on how to freeze fruit pie fillings at the link below.

Related: How To Make And Freeze Fresh Fruit Pie Filling

7. Prep For Success

8. Good Gravy!

9. Use A Checklist

Keep yourself on track by following my Thanksgiving checklist! You can download a printable copy for free at the link below. (You can also download a really handy cooking schedule there too!)

Related: This Is The One Checklist You Need For Thanksgiving Dinner

The “Why Didn’t I Think Of That?” Series

Happy reading! :-)

from RSSMix.com Mix ID 8302119 https://www.onegoodthingbyjillee.com/why-didnt-i-think-of-that-thanksgiving from The Top Cleaner https://thetopcleaner.tumblr.com/post/180296284367

0 notes

ynsespoir · 7 years ago

Text

Turmeric Ginger Grilled Chicken

This Marinated Turmeric Ginger Grilled Chicken is super quick to make, full of flavor and is filled with delicious ingredients that boost immunity and health!

So has anyone else started January Whole 30 this year??

I always like to do it the first of the year because it’s such a great detox after the holidays and boy does my body really need it. The problem is I seem to always find myself in a rut with what recipes to make since it does take a lot of planning and prep. This recipe was one that was inspired by a salad I recently had and the marinade is absolutely amazing! Not only is this dish Whole 30 compliant (and paleo, gluten-free, dairy-free, and low carb), but it is super easy to make and just bursting with TONS of flavor!

I didn’t have any on hand at the time, but I do want to note that this chicken pairs PERFECTLY with cauliflower rice! Trust me, just do it. You could also use regular white or brown rice, quinoa or top it on a salad like I did here. This recipe is definitely a new favorite of ours and the benefits of turmeric, garlic and ginger are just so good for you!

Turmeric and ginger are great anti-inflammatories with tons of health benefits, while the coconut milk really coats the chicken well giving it such a rich flavor that tastes absolutely amazing when combined with the garlic, cumin and lime juice. I highly recommend marinating the chicken overnight as that gives it more time for everything to soak in, but if you are making this in a pinch, 1 to 2 hours will work just fine.

I’m constantly trying to find new ways to use turmeric as it’s one of those unique ingredients that taste so good when mixed with a combination of spices. This sauce would be amazing as a stir fry or even as a one pot meal with veggies. Also, if you like a lot of spice on your chicken, feel free to punch this up with some cayenne pepper, red chili flakes or a drizzle of hot sauce!

If you like turmeric, then you will LOVE this Creamy Tomato Hummus Soup as well as this Detox Immune-Boosting Chicken Soup, especially with how COLD the weather has been lately! Those soups definitely warm the soul and will have you feeling better in not time

Hope you all enjoy this marinated turmeric ginger chicken as much as we did! Let me know if you are doing Whole 30 or if anyone is interested in starting – I’m planning on writing a whole post sharing my experience along with recipes I enjoyed and tips/tricks to staying on track.�� Whole 30 can be tough to get started due to all the prepping and lack of any and all sugar, but just remember you can do ANYTHING for 30 days!

Turmeric Ginger Grilled Chicken

Serves: 4 Servings

Ingredients

4 boneless, skinless chicken breasts

½ cup canned coconut milk

1 Tbsp olive oil

2 cloves garlic

1 tsp. turmeric

1 Tbsp ginger, grated

1 tsp. ground coriander

½ tsp. cumin

½ tsp. salt

1 Tbsp fresh lime juice

Instructions

Place chicken in a large ziplock bag or bowl.

To make the marinade, whisk together coconut milk, olive oil, garlic, turmeric, coriander, cumin, salt and lime juice until combined. Pour marinade over top of chicken until completely coated and seal.

Marinate chicken in the fridge for at least an hour, but best overnight.

Pre-heat grill on medium-high heat, making sure to lightly spray with oil to avoid sticking. Grill chicken, covered, for about 5-6 minutes on each side until cooked through and juices run clear.

Top with additional lime juice if desired and enjoy!

Nutritional Information

Serving Size: 1 chicken breast • Calories: 320 • Fat: 10.6 g • Saturated Fat: 5.6 g • Carbs: 2.7 g • Fiber: 0.4 g • Protein: 47.9 g • Sugar: 0.1 g • WW Points+: 7 • Smart Points: 7

3.5.3218

Also I’ve had MANY questions about the new Weight Watchers “Freestyle” points. Since this is a new program, I’ll absolutely be updating ALL the recipes on my blog with the new points system, just please be patient because this will take me a bit Thanks! xo

The post Turmeric Ginger Grilled Chicken appeared first on Eat Yourself Skinny.

from Eat Yourself Skinny http://ift.tt/2EjQ1OH via IFTTT Turmeric Ginger Grilled Chicken Eat Yourself Skinny, IFTTT from topofbestone http://ift.tt/2m8o1pQ via IFTTT

#IFTTT #Blogger

0 notes

crowblackbird · 7 years ago

Text

The Open Door Bookshop.

Off the beaten paths, on towards the real Rome, you will find to be off the beaten track is surprisingly close to the well beaten paths of the tourist.

Sometimes a tourist does get lost and wander into a quiet area of Rome, a part of Rome where real Romans gather. That lost tourist will find a chance of rest among human beings living life. All you have to do is cross the River Tiber.

The thing with tourists is, when you are among the mob, you are not interested or even interesting, we snap pics, move on, get on the "hop on hop off bus", snap more pics, walk past something 2000 years old and snap more pics.

We lose some of our humanity as a tourist, especially when we are on the typical North American tour of Europe, “six countries in twelve days tour.” More for your money, but zero experience and even less sleep.

One is asked when one arrives home in North America. "What was your favorite place to eat?" "Home." I heard one say sadly. "How did you like Italy's pizza?" "Too thin and for a country that originated the pizza, they sure don't know how to make it." One continued. "Nothing like a home cooked meal," they nod to the old adage. After having been let down by the fast food and mostly non “Italian cooks” in pizzerias.

With that I propose, Romans invite and advertise a home cooked meal. The above conversation would have been different. Our taste buds need a holiday as well, one quickly forgets something like that after walking and snapping pictures all day.

Clearly those typical tourist travelers I overheard haven't been outside the tourist zone. I came across La Mucca Bischera, in San Lorenzo. I ordered a Capricciosa, it was the best pizza I ever had. It was just right. The price: 6.50 euro plus being made by real Italians = good money.

As I walked past the Coliseum, towards the Tiber. I recognized a group of young men, racing up a set of stairs, in the race you must step on each step. One slipped on an ancient stone, his sunglasses fell, he accidentally crushed them. "Auch, sheisse!" he said. His friends laughed, "ha ha ha deine brille."

Germans! Little Germans grow into big Germans. I know, I lived there, they are easily recognizable. Even as adults they still race up stairs, or take running jumps over bonfires at Easter time.

Not true, but a funny and terrifying thought, if you have ever been to a German Easter bonfire. Ha ha. Look! it's Dick Bauch, the German Uberman (he exists by the way, I saw him sitting in one of the pubs across the River Tiber).

So it is, when we go off the beaten path. The monuments after some time become unreal, almost fictional. Even the rebuilding of Circus Maximus seems too much. Why rebuild? It seems to defeat the purpose of history. But, I guess not, if history sells. We'll snap pictures of construction workers rebuilding Ancient Rome.

As one visits an ancient site and reads its history and sees it today as it is, one also considers the sobering effects of time. Above the Circus Maximus, is the ruins of Ancient Palaces, like Augustus Caesar, suggest a grand platform to it’s former glory as a the ancient worlds pinnacle of civilization. Also, the ruins of this part of the Eternal City, has no washrooms. The city of Rome, the downtown part every one walks through; is packed, hot and bewitching.

Africans, and Indians selling knock-off purses and tote-bags, constantly are on the look-out for the Carabinieri. Suddenly with a swoop, the blanket filled with knock-offs is gathered together and the few of them run off. It’s interesting to watch, two guard, keep six, on his left and right. I witnessed a false alarm once. I had to laugh, he had to reset everything, realign his purses.

Near Piazza Venezia, an Indian pretended to be a holy man, this Guru of gullibility pretends his meditation is causing him to levitate. There are a couple watchers, making sure people pay after they take a photo. Many people take photos, many want to run up to the Guru and reveal the trick platform on which he sits.

All along the streets, fake artists whet their paintbrushes and pretend to paint, all the in the same style, the same pictures of Rome. The Spanish steps, the Coliseum at night, etc. These street merchants are all owned and operated by the Mafia. Everything is at Mafia prices, a selfie-stick is 7 euro, I heard bartered down to 5. At the Tourist shops, it only cost 3 euro. This was at the Tomb of the Unknown Soldier. The Mafia sells water in Rome too, some people buy it. Other’s like myself, drink from the free water taps everywhere in Rome. Free water still delivered by the Aqueducts, built by the ancient Romans in the time of Caesar Augustus.

In Europe, it's not often that streets continue their name across to another street, but Via della Lungaretta does. Past the House of Dante, in the area of Trastevere. The long Street of Via della Lungaretta narrows.

Three children sang, really loud. "La Luna, La Luna, La Luna, La Luna."

I heard them 100 meters away. Before them, a delivery truck stalled on the Street, it's hood up, the driver smoked and waited patiently. It was nearing about 4:30 pm. Past this delivery truck, a small square, Piazza del Drago.

On the corner the children sang, an older man walked up. He clapped his hands. He sang along, "La Luna, La Luna."

A quick look over at this little group, a quick guess, a Roman family. Singing a happy song, in the square of the dragon. In the far corner an Italian cafe serves Veltins, a German beer. Dick Bauch lifts his glass, as Bianca(not her real name) struts away angry that he got her name wrong once again(he just wants her to “be Anke”, the ex whom he misses).

Life before us takes place in real time. No rebuilding of ancient structures, only an ancient song being sung by modern happy Roman children.

25 Smart Car lengths later, engraved in stone, twelve feet up, a number 23 on a white wall. The sign below the number, above the entrance way, reads: The Open Door Bookshop.

Inside English books are stacked high, a step stool is needed. For the books on the floor, you need to kneel. For a North American, it's a quick taste of home. Books piled on books, boxes of books on top of books on boxes. Best of all, all legible, most are in English. There are mystery's, thrillers, best-sellers and once again the price is right. A starting price of free, feels good, and browsing is easier if the price is less stressful. There's a book basket, a nice little selection of dvd's and cd's. I found some Paul Auster, James Ellroy, Leslie Marmon Silko, Hemmingway, Atwood and some rare signed copies, those start at sixty euro.

The majority of the books were three or five euros. I was actually impressed by the Italian cook book section. Flipping through one, I imagined the aromatic scent, the subtle flavors and, above all, the easy uncomplicated style. I put down the novels and walked out, with a hope that the subtle nuance of Italian food prep could be learned, and at least attempted.

I worried before I left Canada, will I be able to find a good English language book store? Will the only bookstore I find be an over-priced, new and on the beaten tourist path book store? Its prices paying, and just barely paying for it's location. I found that book store too, it was easy to find. It was filled with tourists, taking time out to read in English and sip at an Americano.

To find The Open Door Bookshop, continue on past The House of Dante, it’s on your left, Sempre Dritto, go straight ahead. Give your eyes and ears a holiday too. And get lost like you do back home, stay a couple hours in this book store. Watch, listen like you’re a family member, search for something new, and you will find someone familiar.

#travelrome

0 notes

ntrending · 7 years ago

Text

Your guide to a Thanksgiving dinner without food waste

New Post has been published on https://nexcraft.co/your-guide-to-a-thanksgiving-dinner-without-food-waste/

Your guide to a Thanksgiving dinner without food waste

Even if you’ve spent the entire year cutting down on plastic, eating less red meat, and conserving water, you’re probably poised to have a wasteful Thanksgiving. It’s the nature of the holiday. We eat a lot, and that means we create a lot of garbage—and throw away a lot of food.

This year can be different. Here’s a step-by-step guide to minimizing your turkey day trash.

Step one: The planning phase

This should not come as a shock. As with most things, planning is key. But what should you prioritize when plotting a no-waste feast?

Know who’s coming, what they want, and how much they’ll eat

Unfortunately, having an open-house-style party isn’t the best option for cutting down on waste. Kick off your eco-conscious holiday by pinning down a guest list, stat. Then text or call everyone to ask what three or four foods they most want to eat. The dishes that get a shout out from more than three-quarters of your expected guests are the ones you should make. (Obviously, whoever is cooking gets veto power. But if no one else is interested in eating all five of your favorite foods, maybe you should just pick one or two of them.)

A firm guest count allows you to plan portions, which is where most Thanksgiving dinners really go off the rails. We want to create the perfect picture of a table veritably buckling with the bounty of this year’s harvest, but that often means making more food than we need.

Celebrity chef Jet Tila uses the following guidelines, per person per serving:

Proteins 4-8 oz (1/2 cup to 1 cup)

Starches 4-8 oz

Vegetables 4-6 oz

This is per serving, he noted in an email, so “big eaters” should be counted twice or three times in each dish.

If you want a quick and easy way to plot out the proper number of servings for each of your dishes, check out the Natural Resources Defence Council’s “Guest-imator” tool. This widget lets you enter the number of guests you expect (divided into appetite categories for added precision) and the types and number of dishes you hope to make, then spits out recommended servings for each recipe.

This might sound crazy, but consider ditching the turkey

Most chefs recommend a pound of turkey per guest. But you’d be hard-pressed to find a bird smaller than 10 pounds or so in your local grocery store, so smaller family gatherings are bound to end up with way too much meat. If you’re expecting fewer than a dozen people, consider some alternatives to a whole bird. You could make a stuffed turkey breast, spatchcock and roast a chicken instead, go with another sort of meat entirely, or go totally meat free—the sides are the best part, anyway!

Assuming you don’t swap the turkey for a giant piece of red meat, you’re almost certainly going to make your meal more environmentally friendly if you don’t gobble a gobbler.

Step two: Pick your recipes with care

It’s easy to open a hundred tabs’ worth of recipes and use Thanksgiving as an excuse to make them all. But being choosier with your menu can go a long way.

No one-off ingredients

One of the biggest tricks for minimizing waste is to make sure you don’t buy any ingredients that won’t factor into another dish. This doesn’t mean you can’t make a recipe with specialized components, but it does mean you should stop and ask yourself whether it’s possible to buy that ingredient in a small enough serving as to avoid shoving some into the back of your fridge. In a pinch, at least Google how best to preserve that food item for as long as possible. It’s possible you can store it in the freezer until another holiday.

Whole-food recipes

No, not those Whole Foods. Try to pick some recipes that use parts of the vegetable or bird that you’d usually toss. You can use turkey giblets to make delicious gravy, or make your mashed potatoes “dirty” (keep the skins on when you mash them). Various carrot soups will taste just as scrumptious with the tops in. The ends of cheeses used in other dishes can be combined to make an indulgent hors d’oeuvre spread. Make desserts with the bruised apples and bananas already knocking around your fridge. Cook and eat your beet greens. If a recipe requires that you throw away something edible, either find another use for that would-be trash or pick a different dish.

When in doubt, avoid meat

No one is asking you to have a vegan Thanksgiving (unless that’s what you’re into). But while butter and heavy cream may feel inevitable, meat doesn’t have to be. Whether you put out a showstopping protein main like turkey or chicken or stick to sides only, try to limit use of animal products to dishes where those flavors will have a real impact. In other words, don’t put sausage and cheese in everything just because it’s easy. You’ll cut down on the water and carbon emissions related to your meal if you make sure there’s more green than cream.

Step three: the grocery store is a battlefield

All your planning will be for naught if you don’t properly execute your shopping trip. Here are some guidelines:

Don’t grocery shop the week before

This will minimize the classic pile-up of leftovers once the meal is done. Your fridge should be as close to empty as possible when you make your Thanksgiving shopping trip. This will minimize headaches while you’re cooking and give you a shot at having well-organized leftovers. You don’t want your turkey day spoils to hide spoiling milk as November turns into December.

Shop in your fridge first

Now that your fridge and pantry is spic-and-span, open everything up and take a good hard look at the food that’s left. Definitely run through your recipe-related shopping lists to make sure you don’t already have ingredients you need. And if you’ve got a big heap of some food item or another left wilting in your crisper drawer, consider making a last-minute menu alteration in order to incorporate it. Remember: you’re probably going to end up ignoring whatever foods are in your fridge in favor of Thanksgiving leftovers. It’s worth it to find a way to mix them in. Check out these tips for reviving produce that’s past its prime.

Be less picky than usual (at least about the silly stuff)

A waste-free Thanksgiving isn’t just about cutting down on the stuff you throw away. A lot of the food America sends to landfills never even makes it into a fridge or cupboard. We like our produce to look pretty, which means shoppers tend to ignore bruised or soon-to-turn produce, and our fairly arbitrary system of sell-by and best-by dates means that stores often dump “bad” food out en masse.

Since you’re probably doing your Thanksgiving shopping pretty shortly before the holiday itself, go out of your way to pick items that have fast-approaching expiration dates. If a fruit or veggie is going to be sliced and diced or mashed and boiled, look for produce that looks a little funny. You don’t need the sweet potatoes you’re about to cover with marshmallows and brown sugar to be pretty. Aim to purchase all the Charlie Brown Christmas trees of the produce aisle.

For goodness sake, bring a shopping list

You are not as good at shopping on the fly as you think you are. If you make it this far only to wander around the crowded store without a perfectly-planned list, we can’t help you. If you want to go the extra mile, pick a store that allows you to use bulk containers. That way you can cut down on paper and plastic waste.

Step four: Cook consciously

Before you start your cooking extravaganza, set out containers for trash, recycling, and compostable waste. Ready, set, go.

Bones and veggie scraps are your friends

If you have a pressure cooker, now is its time to shine. Do your vegetable prepping first, and set aside any scraps you don’t plan on using elsewhere. Cover those bad boys with water and make some delicious veggie broth to use in … well, anything you’re making that calls for broth. Gravy is the obvious choice.

Bag up any veggie waste that shows up later in the game along with small turkey bones, then throw them into a pressure or slow cooker to make even more broth. This will come in handy when it’s time to deal with leftovers, which even the most meticulous chef is bound to have.

Compost, compost, compost!

If you don’t usually compost, now is a good time to start. All non-meat trash should end up in a container for composting. You can keep it all in the freezer if you don’t have your own composting operation. After the holiday, look up your nearest composting center and drop it all off. If you compost everything you can and take care to recycle as much of the other waste as possible, you’ll be miles ahead of most households in terms of eco-friendliness.

Use real dishes, but don’t hand-wash them

You might think you’re saving water, but you’re not. Just use the dang dishwasher. And it goes without saying that you’ll be more wasteful if you serve things on paper plates.

Step five: when it comes to the eating, pace yourself

On the one hand, food is only truly wasted if it ends up in the garbage. On the other hand, you’re probably eating more food than you need—or even actually want. I mean, how often do you not get a belly ache on Thanksgiving?

Americans tend to pack on a pound or two (at least) each holiday season, and it takes an entire year to get back down to your lowest weight. Cut down on food waste and weight gain in one fell swoop by starting off with smaller portions. You can always eat more later.

Step six: You’re gonna have leftovers

No matter how carefully you plan your feast, the fact that you’ll want to avoid the faux-pas of serving too little food means you’re going to have at least a few leftovers. Don’t let them sit in the fridge getting gross.

Make sure you’ve got a game plan

Check your larders for storage containers in a variety of shapes and sizes. If you’ve planned your cooking carefully—and minimized non-holiday food in the fridge—you should have plenty of room to stack up organized, labeled leftovers. Avoiding a jumble of tin-foil and half-eaten pies will make you more likely to notice and eat these second- and third-day treats. Put foods that will go bad more quickly in front. If you have a vacuum sealer, use it.

Get creative, then get even more creative

If you tend to throw away most of your leftovers, boredom is probably to blame. Take a look at your bounty on Thursday night and write down a few recipes that remix the most plentiful items, and commit to making them on Friday or Saturday.

The internet is bursting with ideas about this, but here are a few from us. Chef Jet Tila says he loves to use cranberry sauce to replace jam or jelly on everything—try it in oatmeal or on toast! PopSci Editor in Chief Joe Brown recommends Boxing Day Pie. Turkey soup is a given (just use the carcass as a base for stock, then add in some of the leftover meat), and Tila suggests amping the flavor up with a ham bone if you’ve got one. He also likes to use stuffing in place of breadcrumbs when making meatloaf, which frankly sounds obscenely delicious. You can also toast stuffing in the oven to make croutons, and fry up some pancakes with your leftover mashed potatoes. Desserts can be the hardest to remix, but here’s an amazing recipe for turning your pumpkin pie into turkey curry.

Thanksgiving is, at its core, a gluttonous holiday. But if you follow these steps—or even just follow one or two of them—you can enjoy your pie and give thanks for the planet’s bounty in a way that doesn’t help destroy it.

Written By Rachel Feltman

#Environment

0 notes

consulting-celiac-in-the-tardis · 7 years ago

Text

5 Secrets to Eating Healthy as a Busy College Student

New blog post!

This post is generously sponsored by Straight From The Root

Whether you’re a college freshman, a grad student like me, a full time business woman or the parent of four, ‘tis the season for being busy. Holidays are coming, flu season is in full swing, and college finals will be here before we know it. So how are you supposed to eat healthy with limited time and energy?

Well, this gluten free college celiac is partnering up with Straight From The Root to share all of my healthy eating tricks and tips. As always, I want to remind everyone that I'm not a dietician, nutrition expert or meal planning guru. However, I've been cooking all of my own gluten free, healthy meals as a busy college student for over four years now...so I'd like to think I've learned a few healthy eating secrets along the way.

So, without further ado, keep reading to learn five ways I answer the elusive question of how to eat healthy in college!

1. Meal prep - but stick to versatile ingredients.

Food prep is a major buzzword nowadays, especially when “Sunday” in involved. Sometimes, though, you don’t have time to spend four straight hours at the end of the week nonstop cooking. Not only that, but it’s also hard to know what you’ll feel like eating four days from now...and I don’t know about you, but “having” to eat food that doesn’t sound super delicious to me at the time is one of my pet peeves.

My solution? Food prep...but only the most versatile ingredients, like plain protein (ranging from roasted chicken to beans), cooked grains and roasted veggies. I'll talk more about my approach to proteins and grains in the next section, but my veggies routine is simple: every two days or so, I spend 10 minutes cutting up veggies and tossing them in the oven until tender and browned.

This is also where a company like Straight From The Root can come in handy. They offer a variety of cooked organic vegetables - ranging from sweet potatoes to zoodles to butternut squash - that are vacuum sealed for maximum freshness and cooked sous vide to maintain the most nutrients possible. You can eat the veggies straight from the bag or warm them up by boiling or microwaving the bag for 90 seconds. Add your choice of spices (since Straight From The Root's veggies are just that: veggies and nothing else) and dig in!

Regardless of whether you cook your own vegetables or get help from a place like Straight From The Root, having a bunch of pre-cooked staples on hand will make throwing together a variety of healthy meals - from loaded baked potatoes to the ultimate vegan snack plate dinner - extra fast and easy.

2. Your freezer is your friend.

Another secret weapon of mine? My freezer! As I’ve shared in past posts, my freezer is always stuffed to the brim with gluten free goodies. Beyond my favorite gluten free breads and frozen veggies and fruits, though, I also cook a big batch of grains every few weeks or so and store them in the freezer.

Freezing cooked brown rice and quinoa ensures that the grains stay fresh, and they let me throw together a killer stir fry or grain-based Buddha bowl in five minutes or less. I also freeze most of my proteins. When I have fish, I'll cook it as usual and then freeze leftovers for easy defrosting later on. I do the same thing with cooked beans, freezing them in one layer in a big plastic bag.

Once I want a bean or grain packed dinner, all I have to do is break off the portion of grains (and/or beans) I want to eat, defrost it in a bowl in the microwave and add my choice of veggies, healthy fats and protein. Bona-petite!

3. Trying to eat healthier? Don’t forget breakfast!

Breakfast might be an even more important meal to food prep than dinner, depending on how crazy your mornings usually are. There’s something extra relaxing about waking up and knowing that your healthy breakfast - whether it’s overnight quinoa flakes or a pre-made smoothie bowl - is already ready and waiting.

Although it may surprise you, this is another healthy meal that's even easier with some help from a company like Straight From The Root! I actually whipped up several smoothies using some of their pre-cooked veggies, including sweet potato, beets and zoodles. (And if you love beautiful food, beets can create some of the prettiest pink smoothies).

Want to make your own veggie-packed breakfast smoothie? You can look at one of the various gluten free smoothie bowl recipes on my blog for inspiration, but my usual formula is: some mild-flavored veggies (like zucchini, squash, sweet potato, beets or spinach) + sweet fruits (bananas, berries, etc) + enough liquid to blend (creamy vegan milk like coconut milk works especially well) + my choice of spices and superfood powders (like cinnamon, vanilla, cacao, acai, maca, spirulina, etc <-- affiliate links, FYI!).

Like this post? Then tweet me some love by clicking here: "Struggling to eat #healthy w/ a busy schedule? Discover this #celiac's top 5 secrets to #healthyeating in #college! http://bit.ly/2xIh5UQ"

For a super easy healthy morning routine, make these smoothies in advance and freeze them in mason jars. When you want to dig into your vegan smoothie, just defrost your breakfast in the microwave (I usually cook mine for 4 minutes at 4 power), add a sprinkle of granola and dig in!

4. Get creative with avocado, sauces and seeds.

The easiest way to upgrade a simple bowl of roasted veggies and protein is by adding some healthy fats and flavorful sauces! Nowadays, I eat around half an avocado every day with dinner (and my hair and skin are thanking me nearly as much as my taste buds). Adding a sprinkle of nuts or seeds to your Buddha bowl - like with the almonds in my Happy Belly Roasted Veggie Salad - is another way to sneak in healthy fats and add another texture to your dinner.

If avocado and nuts/seeds aren’t your thang, you can add a punch of flavor with sauces. I’ve shared some of my favorite gluten free sauce recipes on the blog before - like my vegan and nut-free pesto or my radish greens sauce - but you can also use pre-made sauces like BBQ sauce, store-bought pesto, hummus or whatever else is calling your name! One of the easiest ways to learn how to eat healthy in college or how to eat healthy for cheap is experimenting with different condiments. You’ll be amazed at how much a little bit of sauce can transform the entire flavor profile of a dish.

5. Keep it simple and scrumptious!

You’ve probably heard of the KISS principle, Keep It Simple Stupid. Well, I’m changing that to Keep It Simply Scrumptious!

One of the best parts about Straight From The Root is that, as I mentioned briefly earlier in this post, all their veggies are just that: veggies and their own juices. While they taste plain on their own, their lack of seasoning lets you personalize the vegetables for whatever meal you like. Since some of the starchier vegetables (like the chopped sweet potatoes and honey gold potatoes) are on the crunchy side of what I usually prefer, these would also work perfectly in a casserole or a cast iron skillet bake.

These vegetables are proof, though, that meals don’t have to be super complex to be delicious. Trust me. I’ve been eating roasted veggies, smashed black beans, avocado and Straight from The Root’s sweet and regular potatoes for dinner four nights in a row, and I have no complaints! Experimenting with complicated dinner recipes can be fun and super tasty; at the end of the day, though, learning how to eat healthy can be as simple as learning how to throw together a plate full of well-cooked veggies, starches or grains, proteins and fats.

How to Eat Healthy in College: The Bottom Line

As the end of my first semester of grad school and teaching a college class grows closer, my time (and motivation) to cook is going way down. Luckily, thanks to resources like Straight From The Root and the healthy eating tips I’ve shared above, I can keep eating delicious, gluten free dinners without spending hours in the kitchen.

Because the only thing better than sitting down to a delicious dinner (or waking up to yummy breakfast) during a long day? Being able to whip up that tasty meal faster than you can say "finger-lickin' good"!

Like this post? Then tweet me some love by clicking here: "Struggling to eat #healthy w/ a busy schedule? Discover this #celiac's top 5 secrets to #healthyeating in #college! http://bit.ly/2xIh5UQ"

*I received samples of Straight From The Root's sous vide vegetables in exchange for an honest review. However, all opinions, pictures and recipes are my own. Thank you for supporting what supports Casey the College Celiac!*

What’s your top tip for how to eat healthy in college or during busy seasons of life? Have you ever heard of Straight From The Root? Tell me in the comments!

via Blogger http://ift.tt/2A1Uljg

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

0 notes

lauriecgarcia · 6 years ago

Text

“Why Didn’t I Think Of That?” – Thanksgiving Edition

And if you’d like to peruse all the past editions of the “Why Didn’t I Think Of That?” series, you can find them all linked at the bottom of this post! :-)

1. Bring A Cooler

2. Hide Pie Cracks

3. Cranberry Sauce Fix

4. Ice Alternative For Drinks

5. Make-Ahead Casseroles

6. Make-Ahead Pie Filling

Get more details and instructions on how to freeze fruit pie fillings at the link below.

Related: How To Make And Freeze Fresh Fruit Pie Filling

7. Prep For Success

8. Good Gravy!

9. Use A Checklist

Keep yourself on track by following my Thanksgiving checklist! You can download a printable copy for free at the link below. (You can also download a really handy cooking schedule there too!)

Related: This Is The One Checklist You Need For Thanksgiving Dinner

The “Why Didn’t I Think Of That?” Series

Happy reading! :-)

from RSSMix.com Mix ID 8302119 https://www.onegoodthingbyjillee.com/why-didnt-i-think-of-that-thanksgiving from The Top Cleaner https://thetopcleaner.tumblr.com/post/180293795227

0 notes

lauriecgarcia · 6 years ago

Text

“Why Didn’t I Think Of That?” – Thanksgiving Edition

And if you’d like to peruse all the past editions of the “Why Didn’t I Think Of That?” series, you can find them all linked at the bottom of this post! :-)

1. Bring A Cooler

2. Hide Pie Cracks

3. Cranberry Sauce Fix

4. Ice Alternative For Drinks

5. Make-Ahead Casseroles

6. Make-Ahead Pie Filling

Get more details and instructions on how to freeze fruit pie fillings at the link below.

Related: How To Make And Freeze Fresh Fruit Pie Filling

7. Prep For Success

8. Good Gravy!

9. Use A Checklist

Keep yourself on track by following my Thanksgiving checklist! You can download a printable copy for free at the link below. (You can also download a really handy cooking schedule there too!)

Related: This Is The One Checklist You Need For Thanksgiving Dinner

The “Why Didn’t I Think Of That?” Series

Happy reading! :-)

from RSSMix.com Mix ID 8302119 https://www.onegoodthingbyjillee.com/why-didnt-i-think-of-that-thanksgiving from The Top Cleaner https://thetopcleaner.tumblr.com/post/180288684887

0 notes

lauriecgarcia · 6 years ago

Text

“Why Didn’t I Think Of That?” – Thanksgiving Edition

And if you’d like to peruse all the past editions of the “Why Didn’t I Think Of That?” series, you can find them all linked at the bottom of this post! :-)

1. Bring A Cooler

2. Hide Pie Cracks

3. Cranberry Sauce Fix

4. Ice Alternative For Drinks

5. Make-Ahead Casseroles

6. Make-Ahead Pie Filling

Get more details and instructions on how to freeze fruit pie fillings at the link below.

Related: How To Make And Freeze Fresh Fruit Pie Filling

7. Prep For Success

8. Good Gravy!

9. Use A Checklist

Keep yourself on track by following my Thanksgiving checklist! You can download a printable copy for free at the link below. (You can also download a really handy cooking schedule there too!)

Related: This Is The One Checklist You Need For Thanksgiving Dinner

The “Why Didn’t I Think Of That?” Series

Happy reading! :-)

from RSSMix.com Mix ID 8302119 https://www.onegoodthingbyjillee.com/why-didnt-i-think-of-that-thanksgiving from The Top Cleaner https://thetopcleaner.tumblr.com/post/180271329852

0 notes

lauriecgarcia · 6 years ago

Text

“Why Didn’t I Think Of That?” – Thanksgiving Edition

And if you’d like to peruse all the past editions of the “Why Didn’t I Think Of That?” series, you can find them all linked at the bottom of this post! :-)

1. Bring A Cooler

2. Hide Pie Cracks

3. Cranberry Sauce Fix

4. Ice Alternative For Drinks

5. Make-Ahead Casseroles

6. Make-Ahead Pie Filling

Get more details and instructions on how to freeze fruit pie fillings at the link below.

Related: How To Make And Freeze Fresh Fruit Pie Filling

7. Prep For Success

8. Good Gravy!

9. Use A Checklist

Keep yourself on track by following my Thanksgiving checklist! You can download a printable copy for free at the link below. (You can also download a really handy cooking schedule there too!)

Related: This Is The One Checklist You Need For Thanksgiving Dinner

The “Why Didn’t I Think Of That?” Series

Happy reading! :-)

from RSSMix.com Mix ID 8302119 https://www.onegoodthingbyjillee.com/why-didnt-i-think-of-that-thanksgiving from The Top Cleaner https://thetopcleaner.tumblr.com/post/180238928817

0 notes

lauriecgarcia · 6 years ago

Text

“Why Didn’t I Think Of That?” – Thanksgiving Edition

And if you’d like to peruse all the past editions of the “Why Didn’t I Think Of That?” series, you can find them all linked at the bottom of this post! :-)

1. Bring A Cooler

2. Hide Pie Cracks

3. Cranberry Sauce Fix

4. Ice Alternative For Drinks

5. Make-Ahead Casseroles

6. Make-Ahead Pie Filling

Get more details and instructions on how to freeze fruit pie fillings at the link below.

Related: How To Make And Freeze Fresh Fruit Pie Filling

7. Prep For Success

8. Good Gravy!

9. Use A Checklist

Keep yourself on track by following my Thanksgiving checklist! You can download a printable copy for free at the link below. (You can also download a really handy cooking schedule there too!)

Related: This Is The One Checklist You Need For Thanksgiving Dinner

The “Why Didn’t I Think Of That?” Series

Happy reading! :-)

from RSSMix.com Mix ID 8302119 https://www.onegoodthingbyjillee.com/why-didnt-i-think-of-that-thanksgiving from The Top Cleaner https://thetopcleaner.tumblr.com/post/180231151137

0 notes