Need breakfast FAST?

March 10th, 2015

quick breakfast greensA “trick” for making a healthy breakfast happen even on the busiest & earliest days lies in a little simple prep the night before for a portable meal.

Our go-to breakfast sandwich is a big helping of greens water sautéed with onion then mixed with a splash of balsamic & some nutritional yeast (optional). Add that to a whole grain sandwich thin, top with a fried egg & some hot sauce. Wrap it up in some foil & hit the road! You can also add a bit of cheese, if you prefer.

In addition to setting the coffee up to be brewed (first things first, now 😉 ), we chop up the onions & greens the night before to make the whole breakfast come together in about 5 minutes.

Chef Day!

March 2nd, 2015

Do you have a “chef day?” Spending a couple hours in the the kitchen on Sunday preparing meals, cleaning up the fridge and organizing the panty not only helps you eat healthy during the busy week, but also keeps your wallet a little heavier :)

2nd Avenue Vegetable Korma & Brown BasmatiYesterday, we made coconut brown basmati rice with 2nd Avenue Vegetable Korma and marinara with Black Eyed Pea and Tempeh Beanballs. Lunches and dinners for the week are done — sweet!  See recipe information below.

2nd Avenue Vegetable Korma:

Black Eyed Pea & Tempeh Beanballs with Marinara

From Appetite for Reduction by Isa Chandra Moskowitz. We highly recommend the cookbook, but this recipe is available online here.

Black Eyed Pea & Tempeh Beanballs:

Also from Appetite for Reduction and this recipe is also available online here.

Peppers, peppers, peppers!

September 22nd, 2014

Are beautiful & bountiful sweet peppers taking over your fridge? It won’t be long before they are a distant memory. Use the tips below to put them to good use now, and to preserve some of their summer flavor to enjoy during the upcoming fall and winter months. Bonus: Most of these tips and ideas will also work poblanos as well. Click here for Mikaela’s full list of how to use peppers raw, as a vessel, & preserved.

>> Mikaela & Jason have been members of Blooming Glen Farm’s CSA program since its first season in 2006. Farmers Tom Murtha & Tricia Borneman & their dedicated crew grow over 75 different varieties of vegetables, fruits, flowers, & herbs, which are available through the CSA, to restaurants & natural food stores, & at seasonal farmers’ markets.

Rice & Beans

August 21st, 2014

Rice & BeansFrom Cuban black beans with yellow rice to Indian ramjah (kidney beans) with basmati rice, rice and beans is a classic, versatile dish that’s found throughout most cultures around the globe. Rice and beans are hearty, inexpensive, and super adaptable, making them a worthwhile addition to anyone’s kitchen repertoire. The key to making this not only a belly-filling meal, but also a nourishing and nutritious one is using whole grains and loading up on veggies. Click here to get the recipe for Mikaela’s Rice and Beans, which takes full advantage of the season’s awesome bounty of peppers and greens!

>> Mikaela and Jason have been members of Blooming Glen Farm’s CSA program since its first season in 2006. Farmers Tom Murtha and Tricia Borneman  and their dedicated crew grow over 75 different varieties of vegetables, fruits, flowers and herbs, which are available through the CSA, to restaurants and natural food stores, and at seasonal farmers’ markets.

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