Register today for the Healthy Communities Savory Summer Barbecue!

grilled pineapples

 

 

The official FIRST day of summer is quickly approaching!  Celebrate the season of grilling by joining Healthy Communities for a Savory Summer Barbecue on June 22, 6:30-8 p.m at Hornets Nest Park. Get to know fellow Healthy Communities Squad members and enjoy grilled dishes, high in health and flavor, prepared by Chef Mara Norris of Salud! Cooking School in Whole Foods. If that's not enough fun, you will also be able to see a minimum waste barbecue come to life with real tablecloths, napkins, dishes and glasses. Learn how easy it is to recreate this outdoor feast when you entertain this Fourth of July! This event is one that you don't want to miss; register today!

 

 

Stay in the know! Follow us on social media.

Get event updates, useful facts, and fun tips right at your fingertips! Follow us on Facebook, Pinterest, Instagram and Twitter @CLTSWS.

20 ways to incorporate more fruits and vegetables into your diet.

FRUITS AND VEGGIES

Eating more fruits and vegetables not only improves your health, but also improves the health of the environment by reducing packaging going to the landfill. Use these great tips provided by theAcademy of Nutrition and Dietetics to incorporate more fruits and vegetables into your diet.

1. Wake up to fruit. Make a habit of adding fruit to your morning oatmeal, ready-to-eat cereal, yogurt or toaster waffle. 

2. Use vegetables in place of meat. Top a baked potato with beans and salsa or broccoli and low-fat cheese. 

3. Microwave a cup of vegetable soup. Vegetable soup is great as a snack or with a sandwich for lunch. 

4. Add grated, shredded or chopped vegetables. Add zucchini, spinach and carrots to lasagna, meat loaf, mashed potatoes, pasta sauce and rice dishes. 

5. Make fruit your dessert. Slice a banana lengthwise and top with a scoop of low-fat frozen yogurt. Sprinkle with a tablespoon of chopped nuts.

6. Make your main dish a salad of dark, leafy greens and other colorful vegetables. Add chickpeas or edamame (fresh soybeans). Top with low-fat dressing.

7. Try fruit on the grill. Make kabobs with pineapple, peaches and banana. Grill on low heat until fruit is hot and slightly golden.

8. Try crunchy vegetables. Instead using chips, try celery or beets with your favorite low-fat salad dressing for dipping.

9. Add color to salads. Brighten up your salad with baby carrots, grape tomatoes, spinach leaves or mandarin oranges.

10. Get saucy with fruit. Puree apples, berries, peaches or pears in a blender for a thick, sweet sauce on grilled or broiled seafood or poultry, or on pancakes, French toast       or waffles.

To get the other 10 tips visit the Healthy Communities Learn Page. 

Recipe: Crabless crabcakes

Crab Cakes

You will need:

  • 16 oz jar of heart of palm
  • a bag of thawed artichoke hearts
  • 4 slices of vegan bread
  • 1 tbsp of fresh parsley
  • ½ sweet onion chopped
  • 2 stalks of celery chopped
  • ½ cup of vegan mayo
  • 2 tsp of seafood seasoning
  • 1tsp of kelp seasoning

Cooking Instructions: 

In a food processor, pulse day old bread and and half of the parsley until you have bread crumbs. Empty into a separate bowl. Next, pulse artichoke and heart of palm together until the blend mimics the size of crab meat pieces. Mix half of the bread crumbs, artichoke mixture, sweet onion, celery, seasonings (i.e. kelp seasoning, seafood seasoning, remaining parsley, and mayo in a bowl and begin to form medallion sized patties. Dip patties in remaining bread crumbs and sauté lightly in olive oil on medium. Brown on both sides to your liking, cool and enjoy! 

Serves 8.

*This recipe was created by local vegan chef, Chef Jasiatic.*