Posts Tagged ‘green’

Meatless Monday’s

Today starts a new series on “Easy ways to eat more veggies (and fruits)”. So for the next few Meatless Monday’s we’ll give you tips on how to get move veggies into your busy lifestyle.

 Today’s Tip:


Prep ahead. This one is key: Make sure your fridge is stocked with ready-to-eat veggies. Whether this means cutting carrot sticks by the bag-full or buying baby carrots, do what it takes. Celery, carrots, bell peppers, cucumbers, and sugar snap peas are some of our favorite fresh vegetables. Another tip is to put the veggies out so you can see them, use clear containers in the fridge or place them on the counter so they’re in eye-sight. Have your favorites ready so when you’re hungry, you grab them. I also find its easier if I wash grapes and cut melons so that I have a healthy snack when I’m on the go or waiting for dinner.


Source: Tammy’s Recipes


And the winner is………………..

Here are the answers from Friday’s  giveaway.

1. On average, how fast do you drive on the highway:

a.  55 mph

b.  65 mph

c.  75 mph

Fuel efficiency decreases rapidly at speeds above 60 mph. For every 5 mph you drive over 60, you pay an additional 31 cents a gallon. In Atlanta, you could possibly be run over on the highway for going 60 mph but with the current price of gas an additional 31 cents a gallon could also take you out!

2.  When your vehicle needs a bath, do you:

a.  Grab the hose and bucket and do it yourself


b.  Go to a car wash

Washing your car at home creates a toxic brew of oil, gasoline and detergent that enters storm drains and flows directly into rivers, lakes, streams and drinking water supplies. Most commercial car washes use recycled water and drain their used water into a sewer system or oil/water separator.  This way the sludge is treated before it’s discharged into nature. They also tend to use less water than DIY jobs (up to 60% less).

I did get both questions correct this week.  Remember the question asks what is BEST for the environment.

 And the winner is (imaginary drum roll)………

Johanna Newbold

Thanks to all who participated.

Meatless Monday

Check out 11 reasons to support your local Farmers Market brought to you by Atlanta Magazine. I know this is Meatless Monday and technically you can get meat and other goods from the Farmers Market. BUT…most important is the concept of buying local and fresh (whatever the product may be).

1. Farmers markets are fun. This ain’t a boring trip to a grocery store. Thanks to a little healthy competition between markets, the managers are almost coming up with new ways to draw in customers. On any given day at any given farmers market, you may encounter local musicians, a cooking demo from an area chef, a children’s concert, a dog parade.
2. Farmers markets offer the healthiest food. Check the policies at your nearby market; most require vendors to raise food without man-made pesticides or fertilizers. Often, food was harvested within several hours of market time, when it’s at its most nutritious.
3. Farmers markets offer the best-tasting food. What could taste better than a fresh-picked strawberry or an egg from a free-roaming chicken? Nothing. Really.
4. Farmers markets support the local economy. Most markets put a mileage limit on their vendors, guaranteeing that they are based in the region. When you spend your hard-earned money at a farmers market, you can be assured that much of it will stay in the area.
5. Farmers markets support fledgling businesses. Entrepreneurs have discovered that farmers markets offer a low-cost way to test a new business concept. By shopping there, you help small business people gauge which products sell, and which ones don’t.
6. Farmers markets are educational. What better way to teach your children about healthy eating than by setting a good example? Take your kids to markets and encourage them to ask farmers and other producers anything they want to know about products.
7. Farmers markets are educational. This one gets two spots, because grownups can learn at farmers markets, too. Discover a new vegetable. Stay for a cooking demo and learn how to prepare it. You may be surprised by all that you learn.
8. Farmers markets are a great way to meet your neighbors. I never cease to be amazed at how freakin’ friendly everyone is at a farmers market. In the past week alone, I’ve had conversations at markets about: dogs I have known, the egg-laying habits of hens, hopes and dreams of the newly married, cooking methods for fava beans, the history of sugar cane mills in Georgia, business hours of a local coffee shop, the charms of Western North Carolina, the popularity of green peas. All with (formerly) complete strangers.
9. Farmers markets are a great way to meet farther-flung neighbors. It’s often said that Georgia is actually two states: metro Atlanta and everyone else. Many vendors at Atlanta-area markets come in from that “other” Georgia beyond the ‘burbs. Interaction between city folk and country folk fosters good feelings and better understanding all around.
10. Farmers markets may solve your problem about what to serve for dinner. Fresh, whole foods are the cornerstone of every farmers market, but there’s usually a good supply of “fast foods,” too—the kind you can feel OK about serving your family. Pick up some freshly made pasta, or some handmade tamales and salsa, or maybe even a pizza made with ingredients gathered at the market. Then go visit the guy or gal selling salad greens, and you’re good to go.
11. Farmers markets are bigger than all of that. They may look like a place to buy stuff, and they are. But they’re also incubators of Great Ideas. Participants at farmers markets are engaging in a grand social and fiscal experiment, testing—sometimes purposefully, sometimes incidentally—new ways to distribute food, to create locally based economies, and to build community. When you go, you are part of something huge. Something that is just on the horizon, waiting to explode and change everything. Something that could shift the way we spend, the way we eat, the way our daily lives are structured, for generations to come.

And you thought you were just going shopping.

And the winner is………………..

Here are the answers from Friday’s  giveaway.

 1. You’re washing dishes, do you:

c.  Put the dirty dishes straight into the dishwasher

Running a fully loaded dishwasher may use half the energy and 1/6 less water than doing dishes by hand. Pre-rinsing can waste up to 6,000 gallons of water per household each year.

2.  You plan to grill the summer away on:

c.  a gas grill

When in use for one hour a gas grill emits approximately 5.6 lbs of carbon dioxide, charcoal emits 11 lbs, and an electric grill doesn’t emit carbon dioxide directly but accounts for 15 lbs during the production and transmission of electricity.

 No one answered both questions correctly (and neither did I when I took the quiz!) So in the spirit of giving and appreciation for your participation the winner was chosen from all who submitted answers. And the winner is (imaginary drum roll)………

Lucia Paolucci!

Thanks to all who participated.


Meatless Monday

Thanks to a loyal reader Kellye King for this Meatless Monday recipe! To reward Kellye for her loyalty she will receive this 16 oz recycled and recycable travel mug.

Remember all it takes to win is to subscribe, it’s that easy.

Stay tuned for exciting new giveaways in 2012.

  Black Bean-Quinoa Salad with Basil-Lemon Dressing

Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.

Yield: 10 servings (serving size: 1 cup)


  • 1 1/2 cups uncooked quinoa
  • 3 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
  • 3 tablespoons olive oil, divided  
  • 1 1/4 teaspoons salt, divided
  • 1 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice  
  • 2 tablespoons Dijon mustard 
  • 1 teaspoon sugar
  • 2 teaspoons grated lemon rind  
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (10-ounce) package frozen baby lima beans
  • 4 cups chopped tomato (about 3 medium)
  • 1/2 cup sliced green onions  
  • 1/2 cup chopped carrot
  • 1 (15-ounce) can black beans, rinsed and drained


  • Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
  • Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
  • Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
  • Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

Source: My 

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Wordless Wednesday


A special thanks to Dr. Kathryn Haag for submitting this photo for Wordless Wednesday!


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Tips for Going Vegan On A Tight Budget

When Savvy Vegetarian was posed the question “Can two people go vegan with only $299 a month?” here are the tips they gave in response……

  • Buy all your food as close as possible to it’s natural, unprocessed state. Frozen or canned veg and fruit is sometimes an exception, but go for fresh whenever possible.
  • For protein, focus on beans, lentils and split peas, with whole grains, nuts and seeds in small amounts.
  • Eat whole grains such as brown rice, barley, buckwheat, millet, oats rather than store bought breads – way cheaper and more nutritious.
  • Buy dried beans or lentils, cook them in big batches, and freeze what you don’t use for future meals. Most big grocery stores have some bulk foods, and you can also find what you need in the grocery aisles.
  • If you can afford to, and have the time, you can make your own yeast bread, pizza, pancakes, quick breads, muffins, or cookies, much cheaper and better than store bought. However, compared to a bowl of brown rice, any of those are much more expensive for the ingredients and energy used to cook them.
  • Choose fresh fruit and vegetables over prepared convenience foods. Focus on buying the lowest cost and in-season items. For example, fresh spinach is sometimes pricey, but cabbage never is. Carrots, celery, peppers, potatoes, parsley, bananas, apples, oranges are usually the most reasonably priced. Other fruit and vegetables may be low cost when it’s in season and plentiful, e.g, avocados, asparagus, grapes, mangos, strawberries, peaches.
  • Make sure you eat something green everyday, even if it’s just parsley in your soup. Also something yellow, orange or red. And something raw.
  • With an inexpensive coffee grinder, you can grind your own spices.
  • Instead of expensive veggie spreads, use vegetable oil in your baking, have a small amount of nut butter or hummus on your toast..
  • Skip soy based dairy substitutes. They’re expensive, high in calories, and loaded with ingredients nobody should eat (read labels).
  • If you can get to a farmer’s market, you might be able to find fresh local produce at reasonable prices. Sometimes not.
  • You can save significant amounts buying in bulk or stocking up on sale items, but you have to plan carefully to take advantage of it.
  • If you can find a food buying club in your area, it’s a good way to get bulk or case lot foods cheaper, and split them with others in the group.
  • Buy bulk herbs and make your own teas. There’s good nutrition in herbal teas!
  • If you can, grow some of your own food. You don’t need fancy equipment, and seeds are still relatively cheap, especially if you can get them in bulk.

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