Category: Eco Eats

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Eco Eats

New Year’s Resolution: Be Greener

New Year’s resolutions is a great time to change your habits. While normally it can be hard to stick with your resolutions, this one will be easier. Resolve to green your shopping habits (especially grocery shopping). The average American family gets rid of around 14% of their food every year. When you do the math that is about 600 dollars every year in food, just thrown away. Food that is uneaten and thrown away gets sent to landfills where it rots and releases methane (which is considered a greenhouse gas).  Just storing your food incorrectly can cause it to rot prematurely. However with some of these simple and easy implemented tips you can help to reduce the amount of food wasted and helps the environment out in the process!

Choose A Different Container. The most reached for reusable container mostly is mainly plastic; however glass or metal containers are better for the environment and for you as well! A problem with plastic is the chemicals that are in the plastic itself can seep into the food that is being stored in them, especially if the plastic container is being used in the microwave. If you like to use plastic containers there is a solution! Some plastic containers are made from recycled plastic and plastic containers are a lot better for the environment compared to Styrofoam.  If you are going to use the plastic containers make sure to hand wash them to keep their longevity.

Pack your lunch in style.  Get a reusable, fabric lunch bag. It helps save all those brown paper bags made for lunch and it can help add some style to lunch. See if there might be a matching napkin set (that way you don’t waste paper products). Stores now offer organic cotton bags and can be used instead of plastic sandwich bags.  Also some whole foods stores carry wax bags which can be used instead of plastic and are great for the environment (they are biodegradable and compostable).

Try to buy organic and recycled products. Choosing organic food means fewer pesticides in the ground and means healthier food for you and for future generations. Organic products tend to be a little on the pricey end so the next best option is to buy locally grown produce. When you buy locally grown produce you are helping the local farmers and local economy. Lastly the next time you are at the grocery store try and look for products that are made with recyclable packaging.

Source: Ecoexpert Blog

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Articles Eco Eats Featured Recycling

Green Your Shopping Trip

A simple way to green your life is by choosing eco-friendly products. When walking down the grocery isle at your local market so many products are labeled “eco-friendly”, “recycled”, and “organic” just to name a few. With so many “green” and eco-friendly products on the market, how do you know which is the real deal? These tips will give you the knowledge on how to choose which eco-friendly products are right for you and your family.

Look for certification.  There are a handful of reliable and trust worthy certifications you can reference. Use these as your guide to choose the best eco-friendly products. These are the seals you are going to want to keep an eye out for “federal government’s Energy Star designation on appliances and electronics; the USDA organic seal on food and cosmetics; Green Seal (and, in Canada, EcoLogo) on household cleaning products; and the Forest Stewardship Council logo on wood and paper products.”

Be Aware. With the current trend of “going green” companies are changing the product packaging to remain part of the trend, when they really aren’t going green! Look for specific words such as “natural,” “green,” “eco,” “nontoxic” and even “biodegradable”. These words make a product look eco-friendly however they aren’t currently regulated however “organic” and “recycled” are!

Buy Local. One of the best ways to be certain your fruits and veggies are fresh and organic is simply purchasing from your local farmers. Produce bought from your local growers do not have to be sprayed with pesticides and other chemicals.  You are also supporting your local economy and local produce tends to be a little bit cheaper than produce from the grocery store.

Trust Your Gut. If it sounds too good to be true, unfortunately most times it is. Make sure to do your research before making any major purchases and check out consumer reports as well as GoodGuide.com. Good Guide rates products from 1-10 on their eco-friendliness. Just because a company is saying they are “green” does not mean that they are.

Sources: NBCNews.com

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Articles Eco Eats

Have a Green Thanksgiving

 

iStock_000010991193SmallLooking to make your Thanksgiving more eco-friendly this year? It’s a lot easier than you might think. Every year Americans waste on average 200 millions pounds of turkey this year (Latimes.com). Don’t be apart of that staggering and frightening statistic. Do your part and go green this Thanksgiving.

Use real plates. Although buying paper plates, napkins, and cups might seem easier, it’s actually worse for the environment. It’s far better for the environment if you were to just wash your dishes. Feel free to use the dishwasher! Just make sure to not choose the “high heat” setting because it uses a lot of extra energy.

Use to-go containers. Use reusable to-go containers instead of plastic wrap. According to life.gaiam.com Americans use enough plastic wrap to cover the entire state of Texas. This year do your part and boycott the plastic wrap.

Actually eat your leftovers. I’m not a huge fan of leftovers and I know that I’m just as guilty as the next person for contributing to the 200 million wasted pounds of fowl. Make delicious left over turkey sandwiches or hot turkey gravy sandwiches. After you have finished all the meat, use the carcass and make a turkey stock. You can use the stock later this winter for hearty winter soup.

Buy organic. This year try to buy organic. All the same items you use year after year have an organic alternative. Organic food is free of pesticides or synthetic fertilizers and is not only better for the Earth but better for your body.

Do you have any tips for an eco-friendly Thanksgiving?

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Eco Eats

The Good and Bad of Kale

Kale is one of the most underrated super foods available to you. It has a lot of vitamins and nutrients that is vital to your diet.

What exactly is Kale?

The green or purple veggie is related to cabbage and is classified by leaf type (curly, plain, etc.). It’s hearty enough to survive winter frosts and grows in individual stalks. It’s actually one of the healthiest vegetables you can eat.

Why it’s good for you.

Kale is truly a superfood. It’s filled with micronutrients, including vitamins A and C, calcium, iron, and chlorophyll.  Kale is popular among cancer patients, since it is helps one achieve a healthy alkaline balance and thus a neutralized body system; it can also help improve circulation and reduce inflammation. It’s also high in fiber and zeaxanthin, which is a carotenoid that protects eyes from vascular degeneration [Source: Super Kids Nutrition]

How to add kale to your diet.

Try making a green smoothie in the morning by mixing some kale, fruit, and a liquid base (try almond milk, water, or coconut water). Kale chips are a great introduction to the veggie, and a popular choice among children. Sautéing some kale for a side dish is always a good option, or you can throw some leaves into a soup after taking it off the stove.

Homemade Organic Green Kale Chips

We have included a delicious recipe for Kale Chips. They are easy to make and taste delicious!

  • Wash kale. Use fresh, velvet like kale, that’s green or purple,
  • Preheat oven to 250 degrees. Wash and thoroughly dry. Flat kale dries easier and quicker than curly kale. It’s essential to have completely dry kale before you bake -if you have to use curly kale, use a salad spinner to dry.  You can always buy prewashed kale at the grocery.
  • Tear Kale into bite sized pieces (or about the size of chips).
  • Pour a small amount of organic canola, grape seed oil or olive oil in a bowl.
  • Dip your fingers in the oil and rub the oil into the kale leaves very lightly coating the entire back and front.
  • Put torn medium size pieces of kale on a baking sheet making sure they don’t touch.  Place on top or medium rack.
  • Bake for 5-7 minutes checking to make sure tips are NOT browning.  Chips should come out crisp (especially if you dried the kale completely).
  • Add a dash of salt and enjoy!

 

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Eco Eats Featured

Memorial Day Grilling for Meatless Monday

Memorial Day is coming up (and Meatless Monday), and for most folks, that means firing up the grill. If you’re not used to plant-based cooking, it might be hard to imagine grilling without a slab of meat, but there are lots of ways you can cook up veggies on the grill!

Of course, I’d love to see everyone completely nix the animal products on Memorial Day, but if you can’t stomach a totally meatless Memorial Day meal, you can at least go meat-light by incorporating some plant-based recipes alongside the more conventional food you’d serve at a cookout.

Even just cutting back on the meat can make a big environmental impact, and if you choose to serve less meat, you can also spend a bit more to get meat that’s raised in a less environmentally detrimental way, since veggies are a lot more budget-friendly. Yay for saving money, helping the planet, and eating a bit healthier!

Here are some meatless alternatives you can serve at your Memorial Day BBQ!

  • Black Bean Veggie Burgers– They are delicious, easy to make, and definitely a crowd pleaser
  • Grilled Portobello Mushrooms- Making a Portobello mushroom burger is a great alternative to a beef burger. Marinate the mushroom in your favorite marinade and cook on the grill.
  • Kebab-   The shish kebab is an American classic. Try making all veggie kebabs with onions, green and red peppers, mushrooms, tomatoes, and squash (cut into thick chunks). Season your kebabs in your favorite spices or add some shrimp and scallops to spice them up a bit.

While you’re spending your time with your friends and family, it’s important to remember why we celebrate Memorial Day. It’s a day to remember and honor those that have died protecting our country in the United States Armed Forces. Enjoy your Meatless (hopefully) Memorial Day Monday!

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Eco Eats Featured

Summer Squash Casserole for Meatless Monday

This week for Meatless Monday, we have found a delicious recipe of summer squash casserole! Zucchini and squash are going to be in season and this is a perfect casserole for a quick, summertime dinner!

Ingredients:

1/3 cup uncooked long grain white rice

2/3 cup water

2 tablespoons vegetable oil

1 1/2 pounds zucchini, cubed

1 cup sliced green onions

1 clove garlic, minced

1 1/4 teaspoons garlic salt

1/2 teaspoon basil

1/2 teaspoon sweet paprika

1/2 teaspoon dried oregano

1 1/2 cups seeded, chopped tomatoes

2 cups shredded sharp Cheddar cheese, divided

Directions:

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F. Lightly grease a shallow 1 1/2 quart casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Additional Notes:

Sometimes this recipe can turn out bland, so increase the seasonings or add your favorite to spice up this dish. You can also add shrimp to make it heartier.

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Eco Eats Eco Tips Featured

Grilled Fish Tacos for Meatless Monday

Meatless Monday is here again and this week we decided to borrow a recipe from our friends over at Bassfisherwomen.com. This is a delicious, easy and healthy grilled taco recipe!

Ingredients:

2 fish fillets (approx. 8 ounces each)

4 tablespoons extra virgin olive oil

1 tablespoon garlic powder

1 tablespoon chili powder

1 tablespoon cumin

1/2 tablespoon red pepper

1 tablespoon paprika

¼ cup finely chopped cilantro

1 small can of black olives

1 onion

3 garlic cloves

1 jalapeno pepper

1 avocado

2 Roma tomatoes

6 corn tortillas

Spring salad mix

Directions:

In a medium sized sauté pan, add four tablespoons extra virgin olive oil and ½ cup chopped onion. Sauté over medium high heat for approximately two minutes. Add one diced quarter inch jalapeno pepper and the three cloves of diced garlic. Sauté for approximately two more minutes. Add the juice of two limes. Sauté for 30 more seconds and then remove from heat. Add two diced Roma tomatoes and ¼ cup of cilantro. Refrigerate the salsa mixture.

Mix the garlic powder, chili powder, cumin, red pepper and paprika. Then dust fillets with the seasoning mixture. Once the fish is thoroughly seasoned, place on grill for about 8 to 10 minutes depending on the thickness of the fillets. Slice grilled fish into long pieces and build your B’ASS grilled fish tacos using the corn tortillas, salsa, sliced avocado and spring salad mix.

Sources: Recipe courtesy of Bass Fisherwomen.com (http://www.bassfisherwomen.com/bad-ass-grilled-fish-tacos/#more-1578)

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Eco Eats Eco Tips

Grilled Vegetable Sandwich for Meatless Monday

This is a super easy, delicious crowd pleasing, grilled veggie sandwich. You can also use this awesome recipe at cookouts for vegetarians!

Grilled Vegetable Sandwiches

Ingredients:

1/4 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

1/8 cup olive oil

1 cup sliced red peppers

1 small zucchini, sliced

1 red onion, sliced

2 (4-x6-inch) focaccia bread pieces, split horizontally

1/2 cup crumbled feta cheese

Directions:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Additional Notes:

If you have a certain type of vegetable you prefer over squash and zucchini feel free to substitute!

 

 

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Articles Eco Eats Featured

Veggie Pizza for Meatless Monday

Looking for that perfect veggie pizza recipe? Look no further! Here is the perfect veggie pizza!

Ingredients:

2 tbsp. olive oil, plus more for brushing
2 cloves garlic, minced
½ tsp. red pepper flakes
1 ball pizza dough
½ zucchini, thinly sliced*
½ yellow squash, thinly sliced*
1 tsp. kosher salt
6 oz. mozzarella cheese, shredded
1 cup grape or cherry tomatoes, sliced
½ red onion, chopped
2-3 oz. soft garlic herb cheese, such as Boursin
¼ cup fresh basil leaves, chopped

Directions:

Heat the oil in a small skillet over medium-low heat.  Stir in the garlic and red pepper flakes.  Let the oil infuse about 5-10 minutes.  Remove from the heat.

Meanwhile, place the zucchini and squash slices in a colander and toss with the salt.  Let stand 15-20 minutes to allow excess water to drain from the vegetables.  Lay the slices out on a clean kitchen towel and blot the surface to remove additional water and the salt.

To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Brush the center of the dough with the garlic infused oil.  Sprinkle the mozzarella in an even layer over the dough.  Layer the zucchini and squash slices in concentric circles over the cheese covering the pizza.  Top with the tomatoes, red onion, Boursin and basil.  Bake 10-12 minutes until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Additional Notes:

Instead of using squash and zucchini you can use whatever spring/summer vegetables you like. Try using broccoli, peppers, olives, corn or even mushrooms!

 

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Eco Eats Featured

Black Bean Veggie Burgers for Meatless Monday

It’s Monday which means another Meatless Monday recipe for you! We have found an excellent black bean veggie burger recipe, it’s easy, quick, and fast! Once you make this recipe you won’t be buying pre-made veggie patties EVER again!

Ingredients:

1- 16 oz can of black beans, drained and rinsed

½ green bell pepper, cut into 2 inch pieces

½ onion, cut into wedges

3 or 4 cloves garlic, peeled

1 egg

1 tbsp chili powder

1 tsp hot sauce

1 tsp cumin

½ cup breadcrumbs

Directions:

Preheat your oven to 375 and prepare your baking sheet with oil.

While the oven is preheating, in a medium bowl mash black beans with a fork until thick and pasty.  In a food processor, finely chop bell pepper, onion and garlic. Then stir into mashed beans.

In a small bowl, stir together egg, chili powder, cumin and hot sauce. Stir the egg mixture into the mashed beans. Mix into bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

Proceed to bake for about 10 minutes on each side.

Additional Notes:

Instead of baking you can grill on an outside grill. You can also make other substitutions and or changes to the ingredients based on your personal preferences.