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Healthy Eating

Weekly Meal Plan: In-Season Meals to Enjoy Before Summer Officially Begins!

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Eating in season is amazing because it allows you to enjoy the freshest fruits and vegetables in high season. Summer is just around the corner and there are so many wonderfully ripe summer fruits and vegetables to enjoy. These include arugula, beets, broccoli, cherries, mushrooms, radishes, rhubarb, sprouts, spinach, and strawberries.

However, summer doesn’t officially start until June 20th, so how do you eat seasonally when you are apparently in the transition period? Don’t worry, this food guide includes fruits and vegetables that are in season so you can eat in season before the midsummer season starts!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy! And don’t forget to check out our weekly menu archive!

Are you ready for a week of delicious vegan foods that will keep you nourished and satisfied? Let’s begin!

This week we’re bringing you seasonal meals for breakfast, lunch, dinner, and dessert! And they’re completely vegan and plant-based!

Monday

Source: Stew Pasta with Fried Mushrooms and Spinach

Nice Monday! Start your day with this strawberry pudding breakfast full of strawberries that are just in season! Follow this meal with a delicious salad, then pasta for dinner and a wonderful cake for a sweet end to the day!

Tuesday

Vegan mango and cherry popsicles

Source: Mango and Cherry Popsicles

The best way to mix up your scrambled tofu eggs is to add seasonal fruits and vegetables to your scrambled tofu eggs. Plus, there are plenty of delicious meals to enjoy during the season like these sandwiches, these donuts, and mango and cherry popsicles for dessert!

Wednesday

Vegan mini strawberry rhubarb cakes

Source: Mini Strawberry Rhubarb Cake

On this day, enjoy another wonderful seasonal dining day and make that kale salad! It’s filled with cherries and almonds for a sweet kick and balances out the savory and savory taste of kale. For dinner, try these tofu kebabs with grilled mango and sorrel salad!

Thursday

Vegan chocolate strawberry chia pudding

Source: Chocolate Strawberry Chia Pudding

Happy Thursday! These chocolate chia puddings are a sweet start to the day! Add extra strawberries when you have them on hand or when hungry later in the day, they are a great snack! For dinner, try this white bean and pesto pasta! It’s filling, has a good amount of protein from the beans, and is a great way to end your Thursday!

Friday

Vegan chickpea and zucchini burgers

Source: Chickpea and Zucchini Burger

It’s the last day of the week and summer is officially a few days away! Another way to use seasonal fruits is to make smoothies. Because smoothies are so versatile, just add anything you want to your smoothie! Use this recipe or make your own recipe. End the day with these filling chickpea and zucchini burgers for dinner.

Learn How To Make Plant-Based Meals At Home!

Vegan Matcha Latte with coconut milk

It is known to help reduce meat consumption and eat more plant-based foods chronic inflammation, Heart health, mental wellbeing, Fitness goals, Nutritional needs, Allergies, good health, and More! Milk consumption has also been linked to many health problems, including acne, hormonal imbalance, cancer, Prostate cancer and has many Side effects.

For those of you who want a more plant-based diet, we strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest herbal recipe source to reduce your ecological footprint, save animals and get healthy! And while you’re at it, we encourage you to find out about the environment and health benefits from a vegetable diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please note support us through donations!

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Healthy Eating

Glen Cove market, with help from healthy food initiative, becomes an oasis in food desert

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A grocery store in Glen Cove has become a healthy haven as a program combats food deserts in underserved communities.

In the La Placita supermarket, shoppers can take away food and drinks as well as healthy recipes in their shopping bags.

The recipes, printed in English and Spanish to reach the store’s Latino community, are part of the Healthy Corner Store initiative organized by Cornell Extension of Suffolk. La Placita is the eighth business to join the program since Cornell Extension of Suffolk, a nonprofit affiliated with Cornell University, started it in 2015.

“We not only teach why you eat it, but also how to prepare it and prepare it in a way that is culturally enjoyable to eat,” said Marta Blanco, senior bilingual nutritionist for the organization, as she walked the store Friday .

The program promotes healthy eating in underserved communities that often live in “food deserts,” said Blanco.

“They might have Wendy’s and Dunkin ‘Donuts, they might have the fast food chains, but they might not always have these healthy options,” said Blanco.

The strategy to promote better nutrition consists of a mix of product placement, education, recipes and information about different fruits and vegetables.

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The differences at La Placita supermarket, which has been operating on Glen Street for nine years, can be subtle. To encourage people to drink more water and avoid sugary soft drinks, stacks of bottled water have been moved in advance and with new signage. Bilingual information boards in the fruit and vegetable department inform shoppers about the differences between types of fruit and vegetables.

Store manager Salavador Diaz said the organization approached them earlier this summer to become part of the program.

“They had some suggestions and then I started working with them on the suggestions they had,” said Diaz. “It was a process.”

Diaz said it was too early to say if the program inspires healthier eating, but said that “signage is always good”.

The supermarket offers Spanish-speaking immigrants some groceries that may be harder to come by in larger chains.

“We try to respond to everyone who is in the community,” said Diaz.

Individuals attending an online nutrition workshop as part of the program will receive a $ 10 voucher to use in-store groceries.

Jose Bonilla, a 57-year-old landscaper originally from El Salvador, had picked up a 2-foot-long succulent aloe vera leaf and cactus pieces for a smoothie and watercress for tuna salad as he passed new signs describing different types of broccoli.

Bonilla said he liked the description and went shopping because it was near his house and there was a lot of Latin American food on offer.

Blanco said customers like Bonilla are an example of why this store was chosen for the program.

“This store is able to offer culturally relevant food,” said Blanco.

Ted Phillips covers the Town of Oyster Bay and has been a Newsday reporter since 2011. Throughout his career, he has covered the Albany state government, local finance, local government, crime, economic development and armed conflict.

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Healthy Eating

Tate’s Bake Shop Now Offers Vegan Cookies: Where to Find Them

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With World Cookie Day this weekend, it’s time to pamper yourself, and New York’s signature cookie company goes vegan just in time. Southhampton-based Tate’s Bake Shop has just launched its first range of vegan biscuits and has relocated its signature products to meet growing plant-based demand. The company’s new vegan cookies have the flavors Chocolate Chip and Vanilla Maple and offer well-known favorites without animal products. The cookies, certified as vegan by Vegan.org, use egg substitutes and vegan butter to mimic the classic recipes.

Tate launched the two new cookies on December 1st in preparation for World Cookie Day on December 4th. Both flavors are available through Tate’s website, Amazon, and select grocery stores in the Northeast. The company also announced that the vegan biscuits will be available in Whole Foods Markets later this month after debuting for the first time.

“As a brand committed to delighting consumers with delicious new treats, we’re excited to introduce a vegan variety of our cookies,” said Lauren Sella, chief marketing officer of Tate’s Bake Shop. “Tate’s continues to strive to provide uncompromising handcrafted quality in all of its products, while also meeting the evolving tastes of our customers.”

Tate was founded in 2000 and is now known far beyond Long Island. The confectionery company was acquired by Mondelez International for $ 500 million in 2018. Since then, the company’s expansion has accelerated, moving into the plant-based sector and improving product distribution. The company also recently developed a gluten-free biscuit and received kosher certification from the Orthodox Union.

“Having launched our gluten-free cookies more than a decade ago, we look forward to introducing our vegan cookies and growing with our customers’ changing lifestyles,” said Sella. “We hope that Tate’s premium vegan cookies will appeal to many who incorporate plant-based foods into their choices.”

Tate’s new range of biscuits catapults the New York bakery into a rapidly growing market. The vegan confectionery market has grown strongly in recent years and reflects the stronger trend towards plant-based nutrition. A report by Grand View Research found that the global vegan confectionery market was valued at $ 816 million in 2019. The report found that the market is expected to grow 11.8 percent CAGR from 2020 to 2027.

Companies like Mondelez are taking the vegan confectionery market to a new level. Several other cookie companies, including Insomnia Cookies, Chip NYC, and more, have helped bring plant-based cookies into the spotlight. Maya’s Cookies by Maya Madsen from San Diego also saw sales increase by 10,000 percent last summer.

Mondelez also develops the plant-based chocolate ball. Another subsidiary, Cadbury, recently launched its first plant-based chocolate bar. The Cadbury Plant Bar offered two flavors: Salted Caramel and Smooth Chocolate. The parent company’s increased efforts across the confectionery industry indicate broader efforts to meet plant-based needs around the world.

“The increasing public appetite for a variety of snack options and plant-based alternatives has never been more evident,” said Louise Stigant, UK Managing Director at Mondelez. “At Mondelēz, changing consumer demands have long shaped our ambition to offer a wide range of products that are suitable for everyone, and the new Cadbury Plant Bar range is the latest stop on the way.”

31 delicious, herbal recipes for repeating

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Healthy Eating

Greater Flint Health Coalition + SNAP-Ed = a healthier community

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This article is part of Stories of Change, a series of inspiring articles by people providing evidence-based programs and strategies that empower communities to eat healthily and get more exercise. It is made possible with funds from the Michigan Fitness Foundation.

The Greater Flint Health Coalition (GFHC) is focused on improving the health of Genesee County’s residents. To that end, they offer a variety of programs to motivate residents in fun and easy ways, promote healthy behavior, and connect people of all ages with resources that will help them live healthier lives. So it only made sense for the coalition to add two new programs to help residents eat healthily and get more exercise.

“In a community health survey, our residents reported a lack of access to healthy food,” said Nichole Smith-Anderson, GFHC director of special projects. “There aren’t a lot of grocery stores here and not much knowledge about healthy eating either. If people don’t know how to cook or have never eaten a vegetable, the chances of buying it are slim, especially if they are on a budget. “

The first program added as part of GFHC’s “Commit to Fit” program is The Learning Kitchen, a program designed for adults to learn how to incorporate healthier foods into their diet through cooking and nutrition education. Topics range from balancing and planning meals, expanding groceries to maximize nutrition, and shopping strategies to cooking techniques. The Learning Kitchen classes are taught by local chefs and / or trained nutritionists.

The second program is Fresh Conversations. It offers interactive sessions for seniors. The program promotes healthy aging in accordance with the American Dietary Guidelines, which encourage people to eat a variety of fruits and vegetables, whole grains, lean protein and healthy fats, and reduce their consumption of sodium and added sugar.

Residents of the Burton Senior Center in Burton celebrate the completion of their Fresh Conversations program with nutritionist Amanda Mattila.
Both programs are made possible by funding from the Michigan Fitness Foundation (MFF )’s Supplemental Nutrition Assistance Program Education (SNAP-Ed). MFF is a state executive agency of the Michigan Department of Health and Human Services for the educational component of the Supplemental Nutrition Assistance Program. SNAP-Ed is a U.S. Department of Agriculture educational program that teaches those eligible for SNAP how to live healthier lives. MFF offers grants for conducting SNAP-Ed programs throughout the state of Michigan.

“The SNAP-Ed courses empower people. It gives them practical ideas on how to incorporate more fruits and vegetables into their daily lives, ”says Smith-Anderson. “It doesn’t have to be this massive change in diet, but simply how to eat healthier.”

Learning Kitchen participant Toni Isaac says she has already learned a lot from teacher Alaina Larrea.

“She gave us good information on how to cook with more vegetables, whether fresh, frozen, or canned. She also taught us how to look for those nutritional information on the food label,” says Isaac. “When you pick up a can of something, you don’t really pay attention to what’s in it – added sugar, sodium, how much fiber. It was a really good session on these various things that we take for granted.” . “

Because The Learning Kitchen is offered virtually, Larrea increases engagement by involving participants in hands-on activities during each lesson. She lets students know which fruits and vegetables will be featured in class so they can purchase them in advance and join in during the cooking demonstrations.

A lesson on zucchini shows different uses, perhaps as a stand-alone side dish, in a homemade quick bread or as an alternative to pasta in dishes like spaghetti.

“The SNAP-Ed programs give people an idea of ​​how to prepare fruits and vegetables and not be intimidated,” says Smith-Anderson. “There’s a lot to suggest that people can watch cooking demos and do them themselves and build their confidence. They realize, ‘I can do this. It’s not too difficult.’ All of the recipes are really geared towards being very easy and affordable. There aren’t too many ingredients, and that’s really important to make sure people are successful. “

When comparing fresh fruits and vegetables to frozen or canned products, Larrea encourages her students to find food in their own kitchen instead of showing the food on the screen and giving lectures on its nutritional value. Not only does this make the class more interesting, it also shows participants what is in the foods they are used to eating. It also helps dispel myths about food. You will also learn that fresh, frozen, or canned fruits and vegetables all have similar nutritional levels and that having frozen or canned fruits and vegetables on hand and increasing the variety of fruits and vegetables you consume can be useful. Canned frozen fruits and vegetables can also be an economical choice for those who find fresh produce spoil before they can eat anything. Isaac is used to considering the health and economic benefits of the foods she buys every time she makes a purchase.

“The study kitchen definitely helped me. I know more now, ”she says. “I think if more people started using the Commit to Fit programs, we would find a better health situation in the Flint community.”

While the move to virtual platforms has been challenging for many organizations offering programs, this was GFHC’s first experience of offering SNAP-Ed courses, so it seemed natural to conduct them online.

“The virtual option definitely has an advantage. It makes it easier for people to participate and allows us to engage more individuals, ”says Smith-Anderson. “Some people feel uncomfortable in a classroom environment, be it because of COVID, transportation, or any other reason. I have found that many people enjoy participating in the comfort of their own homes. Our virtual programming makes this possible, especially for those who are unwilling or unable to participate in this social component. “

To prepare participants for the adult virtual courses, Larrea emails them pre-study materials so they know what to expect. She also sends them recipes that are tailored to each lesson and nutritional reinforcement items – such as practical kitchen gadgets that make cooking easier.

“I take a visual and practical approach,” says Larrea. “I like to see the effects when participants make the connection in their real life. Now they can use it to improve their health.”

While The Learning Kitchen remains virtual, Fresh Conversations will now be offered both on-site at senior citizen centers across the county and virtually for those who prefer to attend from home. Larrea says virtual classes will continue to be important to improve access to the programs.

SNAP-Ed Nutrition Educator Alaina Larrea teaches seniors about cardiovascular health through synchronous virtual learning at the Brennan Senior Center in Flint as part of the Fresh Conversations program.
“The virtual class really reduced the transport barrier for participants,” she says. “And while face-to-face classes are great, our adults often need to find transportation or babysitters. Virtual delivery really helped break down barriers. “

Larrea and Smith-Anderson agree that SNAP-Ed programming is helping catalyze healthy change in Flint and across Genesee County.

“Offering SNAP-Ed programs is one of the many steps we are taking to keep our community as healthy as possible,” says Smith-Anderson. “SNAP-Ed helps our community to build awareness and knowledge about healthy living. People are overwhelmed and think they have to run marathons to get well and they don’t. We are beginning to see that people have small but significant behaviors, and that goes a long way in improving their health. ”

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