Winter greens topped with citrus and fennel makes a delicious salad for a healthier holiday .
It’s been called the most wonderful time of the year. But holiday stress is not uncommon. But do you feel anxious because you’ve battled all year long to reach health and fitness goals, and now you’re bombared with Pinteresty images of foods loaded with sugar and saturated fat? Reality check. While indulging on a few treats this season is perfectly normal and A-okay in my book, your primary intake should still consist of fruits, vegetables, whole grains, lean protein sources, nuts and seeds, and low fat dairy. Here’s my attempt to compete with sugar plums and gingerbread.
Tear endive and red leaf lettuce into bite sized pieces and place in large salad bowl. Top with chopped radicchio, sliced fennel, sliced shallot, organge sections. In a small bowl, whisk together salt , lemon juice, vinegar, honey, mustard and canola oil. Pour over salad and gently toss. Sprinkle with pomegranaten arils and enjoy.
Panera at Home soup accompanies a Copycat Panera Salad with Grapes, Apples and Chicken for a ‘better for you meal’ made in the comfort of your own home. Disclosure: I received free samples of Panera at Home Soups. I was not financially compensated for my time. Opinions are my own.
This past weekend was beautiful , and I had the opportunity to spend some time with a dear friend of mine, Pam, visiting from Delaware. Pam and I were roommates years decades ago at the University of Delaware. Both RDs with different career paths, it’s fun to catch up! While we both love to cook, our good intentions of making a Saturday night meal of Chicken Agrodolce with Creamy Polenta, never came to be. But that’s ok. Sometimes, you have to rethink homemade.
Enter Panera at Home. It just so happened that the good folks at Panera helped me stock my refrigerator for the weekend with an assortment of Panera Bread at Home soups. These easy to heat containers of savory soup gave me the flexibility of enjoying picture perfect weather outside, riding bicycles and strolling the beach, without the need to rush back to make supper. In my opinion, there’s nothing better than being able to kick back in the comfort of my own kitchen and quickly assemble a delicious meal that’s ‘better for you’. I heated Panera at Home’s Turkey Sausage, Kale and Quinoa Soup (garnished it with a sage leaf) and put together my version of Panera’s Ancient Grain and Arugula Salad with Chicken.
I ‘m a long time Panera Bread customer because I apprecipate their beliefs of Food as it Should Be (and they have great hazelnut coffee too)!
• Free of artificial preservatives, sweeteners,colors or flavors from artifical sources.
• Savored and enjoyed. At a table. Alone or together with family and friends.
• Raised Responsibly. Sourced from farms that respect the food they produce.
• Personalized. Curated and customizable menus so you can eat the way you want.
If you’re like me and frequent Panera Bread for the above reasons, you can now enjoy the convenience of the Panera Bread at Home for times when it’s fitting to Rethink Homemade. Click here for a Panera at Home soup coupon to serve this delicious soup…along with the salad I’m sharing today (recipe below).
Copycat Panera Salad with Grapes, Apples and Chicken
Panera at Home soup accompanies a Copycat Panera Salad with Grapes, Apples and Chicken for a ‘better for you meal’ made in the comfort of your own home.
Prep Time:10 minutes
Total Time:10 minutes
1 cup precooked long grain and wild rice
1 cup broccoli slaw mix ( broccoli and carrots)
1 gala aple diced
3 cups lettuce (romaine and red leaf)
4 ounces sliced roasted chicken breast
12 red grapes, cut in half
1/2 teaspoon salt
1 tablespoon Pomegranate Juice
1 tablspoon white balsamic vinegar
1 teaspoon honey
2 tablespoons canola oil
In a salad bowl, add cooked rice, broccoli slaw mix, apples, lettuce, chicken, grapes. Toss. Set aside. In a small prep bowl combine salt, Pomegranate juice, vinegar, honey and oil. Whisk. Pour over salad and toss to coat. Divide between two plates. Note: May substitute Panera Fuji Apple Vinaigrette Dressing .
When you’re too full to finish a meal, what do you do? If you’re like most of us, the scraps on your plate often end up in the trash can. What seems routine and normal is actually part of a gianormous problem: food waste. Estimates indicate Americans waste between 10 to 15 % of the food they buy and more than half a pound of food per person is sent to the landfill everyday. In Honor of Earth Day, April 22, the Recipe Redux is asking members to show how they reduce food waste. Here’s the challenge: Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.
I consider myself reasonably thrifty when it comes to cutting food waste by shopping with a grocery list, purchasing what I know I’ll be able to use up in a timely manner, and trying to use the entire vegetable (even the part that usually gets tossed) as in my Cast Iron Skillet Roasted Radishes with Brown Butter. But here’s where I fail; sending scraps of food left on my plate down the garbage disposal. Geez. Today I’m sharing
I’ve posted on mindfulness before, here and here. It’s my preferred way to self regulate intake, and I encourage my clients to learn this skill as a strategy to reduce weight or maintain a healthy weight. I my humble opinion, the mindfull approach is also a way to fight food waste. Wastefulness is a subconscious act; being mindful will help you think before throwing food away.
On Easter Sunday, and I had a little more honey ham on my plate than I was able to finish. Instead of putting it down the garbage disposal, I wrapped it in piece of foil and and stored it in the meat drawer of my refrigerator. The next day I used it in a salad made with the few ingredients I had on hand: Romaine lettuce, radishes, and dried cranberries. A homemade honey mustard vinaigrette set off the taste of the ham in this simple salad. The recipe is below if you would like to recreate it , but more importantly, when you’re too full to finish a meal, don’t waste it! Put it in a resusable container in the refrigerator, and eat it the next day. Even amounts that aren’t enough for a meal can make terrific snacks.