Steve Cooksey ... before and after

In a pure case of “Is this actually real life?” a North Carolina man could potentially face jail time for blogging without a license. Yes, we now live in a world where James Bond’s license to kill apparently is being applied to the advice being given out on the web by a man describing his weight loss journey and battle against diabetes online. And the concern is that his (uneducated) opinion could be harmful to others.

The man’s name is Steve Cooksey and who wants him silenced?  The North Carolina Board of Dietetics/Nutrition, that’s who. The Board is arguing that Cooksey is in violation of state statutes by practicing their livelihood without a license. They don’t care that each post carries a disclaimer at the top that says “I am not a doctor, dietician, or nutritionist … ” Cooksey makes it plainly clear on his site (www.diabetes-warrior.net) that he has no medical training. But the Board believes that the information he is writing about—his personal experiences—constitutes advice. (The Atlantic has an excellent article that summarizes the story in greater detail.)

Now let me make it plainly clear … “I AM NOT A LAWYER, NOR DO I HAVE LEGAL TRAINING OF ANY KIND.” However, in rebuttal I will say … really?

Actually, I can see where the Board is coming from. Just like other industries that have been decimated by the internet (publishing, music, retail), they have concerns that people will stop paying them for sessions if the same information that they might be handing out can be accessed for free online.

This case hasn’t received a lot of attention, but the possible ramifications are very interesting. This very blog presents plenty of content that could fall into this same gray area of advice that the Board in North Carolina has issue with.  But the question I’d ask the Board is why this guy (because he lives in your state, I know)? Do you also have issue with WebMD and Diet.com and hundreds of other more “legitimate” sites?

The information lives on the web, and if Steve Cooksey is told to stop, there will be another Steve online next week. It’s a battle that, ultimately, the Board can’t win.  So while I may not be a nutritionist or a lawyer or a thousand other professions, I am an online content professional. And I can tell the NC Board of Dietetics/Nutrition that instead of fighting against the Cookseys of the world, you take the same amount of time, effort, and resources to work with people like this to help spread the word further to those who need this information the most.  Would that be so hard?

So long soda ...

I had a conversation recently with another parent at my kid’s soccer game. It revolved around the television and all the crap that our kids see. While I agreed with everything the parent was saying, she made it sound like it was out of her control. I reminded her, in my nicest kidding-but-kind-of-not way, that televisions don’t come with our homes like the water heater; we choose to bring them into the house and plop our kids in front of them. And as far I knew, mine came with an off switch.

What goes for TV also goes for food. If my shelves are filled with junk, well, somebody I know bought it and put it there! Or did those nefarious Funyuns gremlins strike again? Yes, we all have weaknesses for certain foods, and, organic or not, those items may still make an occasional appearance (for me, it’s sour cream and chive potato chips … damn you!).

So I made a quick list of things to avoid. Don’t buy them, don’t ask for them, don’t choose them, and I guarantee you will lose weight, feel better, and save money! Who wants to be broke, fat, and feel like crap? Any hands? Didn’t think so.

Here are my five things to avoid:

1. Soda: ANY and ALL. Get over it. You don’t need that Diet Pepsi. Drink water.

2. Artificial sweeteners: Splenda, Equal, Nutrasweet, etc. They all contain aspartame. Go ahead and Google it. You don’t want this stuff in your body. Use sugar. Organic sugar is cheaper than these products whose key word is artificial. Your grandmother used real sugar; you can too.

3. Fat-free and diet items: Anything labeled fat-free or diet is almost definitely using some chemical (or potpourri of them) to make up for a lack of sugar in the product (see aspartame). And yet the label makes people feel like they’ve made a healthy choice! No. Eat real food. Cut down on sugar if you can, but steer clear of eating chemicals (even sour cream and chive chips … damn you!).

4. Enriched flours: You’ll notice that most pastas, breads, and crackers are made from enriched flour. In a nutshell, the good things have been stripped out of the grains through refinement (progress?), so the manufacturers HAVE to add a little something back in. But the scary part is what’s being added back in? It could be GMOs (genetically modified organisms). It’s not labeled, so what they are adding back into your flour could actually be toxic! Use whole grain flour when you can, or buy organic pasta, bread, and crackers. There’s that word organic again!

5. Cheese fries with ranch dressing: Self-explanatory.

If you’re drinking a Dunkin’ Donuts coffee every morning with three Splendas, slamming Diet Cokes at work to get through the day, and chowing down store brand pasta at night for dinner ’cause it’s cheap, it’s gonna take some work to wean yourself off these things. I understand. But try it for a month and I bet you lose ten pounds and save money! Wanna bet? I’ll wager a bag of sour cream and chive chips on it!

(FYI – Here’s a quick starting point tip: quitting diet soda takes care of three out of four things on the list already! Good luck!)

How I wish this was not a still life picture.

It never ceases to amaze me how many people I talk to that have never even heard of heirloom tomatoes. (Cue Elaine on Seinfeld: “Get! OUT!“)

When I was living in Phoenix and Los Angeles—and even back in good ol’ Massachusetts—any time I found heirlooms on sale, I’d pick up a couple. Even the cashiers (who frankly, should know a thing or two about produce) would ask me about them. “So, what are they exactly? Are they good?”

ARE THEY GOOD?!? (Do I need to link to the Seinfeld clip again?) I usually have a sweet little chuckle before I answer. “Oh ho ho ho … yes,” I tell them. “As sweet as fruit, flavorful, a hearty texture … These will change your mind about tomatoes [insert dramatic pause] forever!”

If they inquire further, I’ll mention how heirlooms will save you a fortune in both calories and money spent on expensive salad dressing. These babies need a dash of salt and pepper, maybe a hint of evoo or balsamic, and tah DAH!!

After I educate the uninformed that heirloom is sort of a fancy way of saying “wild” it seems to clear their confusion.  Of course, the real definition of heirloom plants and veggies, and how biodiversity works in general, is a much larger conversation. One I’m not getting into in the check out lane at Stop & Shop. But what really blows their minds is when you tell them that there used to be 408 varieties of tomatoes just over a hundred years ago. And now there are 79. And tomatoes are not alone (click here to see how plant diversity is disappearing.)

Saving endangered species of animals is a no-brainer that the populace rallies around. Well, we need to save plants, too!!! What can we do besides buy these beauties at our local farmers’ markets and grocery stores? We can SAVE THE SEEDS!!! If you’d like to help out, connect with an heirloom seed network and start growing!

So join me and spread the seed of heirlooms … literally! Grow them, eat them, share them. It’s a win-win-win and yet another great way to feel like you’re doing your part, as well as reaping some of the sweet yummy benefits.

Do marketers understand the impact of their labels better than consumers do?

A recent Tufts University newsletter headline made me thunk my head.  “Food Consumers Confuse Ethical with Healthy” it proclaimed.  I can totally see how this happens.

Ethical chocolate is good for the people who produce it and also likely good for the planet too.  But it’s still chocolate and loaded with sugar and if you eat too much of it, your butt will get bigger.

Researchers at California State University-Northridge conducted two small studies, one with the general population and one with students.  Each group was shown different types of chocolate, one of which was described as being “fair trade,” and then were asked to guess the calorie count for each.  People, in general, guessed the “fair trade” chocolate as being lower in calories.

The article went on to point out that there currently is not a lot of regulation in labeling foods as ethical or fair trade.  This could open the door to marketers looking to take advantage of public perception.  Remember when “Lite” was plastered all over everything before the public got wise?

Keep in mind that buying ethically, sustainably, humanely, and locally in any combination is an arbitrary designation.  You’ll need to do your homework to make sure the claims made by food producers are actually true, especially if you see them popping up on larger brands.

Ultimately, though, it’s the ingredients that count! Organic might be more important to you than ethical.  Fruits and veggies generally don’t have labels on them telling you if they’re ethically grown. We at True Food Movement believe the closer you can eat to nature, without icky chemicals, the better.

Have you been enticed into “fair trade” chocolate or coffee or some other product when you know you should have just left it in the store?  I have!

I’m glad I hunted down this recipe for tabouli.  Our family regularly shops at Whole Foods and I’ll pick it up when I see it.  I’ll add a couple of tablespoons of tabouli to a dish to spice it up (great on roasted veggies) or I’ll nibble on about a quarter cup as an afternoon snack to tide me over until dinner.

In general, you cook quinoa the same as rice, using two cups of water for every one cup of quinoa, but check the package.  If you use a rice cooker, prepare with the same proportions, but stir the pot a couple of times during cooking to avoid sticking and burning at the bottom.

Ingredients

• 1 cup quinoa, cooked
• 1 cup flat-leaf parsley, finely chopped
• 5 green onions, finely chopped
• 2 cups small grape tomatoes, halved
• 1 cucumber, peeled and seeded, thinly sliced
• Juice of 1 to 2 lemons, more to taste
• 1/3 cup extra virgin olive oil
• Sea salt, pepper, and crushed red pepper to taste

To Prepare

Toss the quinoa, onion, tomatoes, and cucumber into a bowl.  Add ¼ cup of olive oil and hold some for reserve.  Add the juice of one lemon, salt, and pepper and taste.  Make adjustments as needed.  You might want to add more lemon for zing, or a little more olive oil for flavor.  Add the crushed red pepper if desired.

Nutrition information

Using all the ingredients above, the recipe is a bit high in fat, which is why I futz a bit with the olive oil.

Per serving:

• 340 calories (180 from fat)
• 20 grams total fat
• 2.5 grams saturated fat
• 7 grams protein
• 38 grams total carbohydrate (5 grams dietary fiber, 4 grams sugar)
• 0 mg cholesterol
• 100 mg sodium

You can always check out the recipe page at Whole Foods for even more great ideas.

Related post: “Quinoa Facts: Is It a Grain?“

This lasagna was not cooked by me, but looks just as good as what I prepare in advance for my family

I was on the phone talking with a friend not too long ago and I was explaining our family’s move to mostly organic food. He had some basic questions and most revolved around price. “Organic is so expensive!” I did my best to explain that if you ate smarter, the price is about the same. Then he asked, “What do you think you spend a week eating out with the family?” I puzzled and replied, “Ummm, twenty five bucks?”

Silence. I filled the gap. “Yeah, pizza night costs fifteen, and maybe the kids split something in a pinch if they’re really bugging me, so that’s the other ten.” (I’m not cheap, I’m frugal!)

Still quiet. Hello? Did you go under a bridge or something? Did you hear me? Yes, he had, and guessed he spent at least a hundred dollars a week eating out three to four times with the family. Now I’m sorry, but that’s more expensive than eating organically!

He gave the excuse everyone has: time issues what with work, school, running around from soccer practice to dance lessons, etc. And before they even realize it, it’s 6:30 and everybody is starving and who wants to cook then!?!

I totally understand! We’ve all been there—or are heading there—and time seems to just fly past us. I work at home and still can’t always get meal timing right. So I cheat. I cook most of the week’s dinners in one day!

This requires some planning, of course. AND it requires smart shopping. Do NOT shop hungry! When my wife shops at Whole Foods hungry, I can tell after unpacking just a few artisan chips. “But they looked so yummy!” Yes, of course. I fantasize about winning some cash in the lottery and buying whatever I want at Whole Foods! (Again, who am I? What happened to the Corvette fantasy?) Figure out what you need before going to the store and buy off your list. Don’t buy things you don’t plan on serving that week! That’ll save money too.

I plan four dinners, figuring two nights of leftovers, and the aforementioned pizza night. I can make three of those dinners on Sunday morning and be done and ready for family time (or football in the fall) by lunch.

Good God man, how??!!

1. Lasagna (super easy to make, leftovers galore, and you can freeze some, too)
2. Chili ( I make veggie chili and add some onions and peppers to the mix)
3. Pancakes/Waffles (we make a double batch from scratch and freeze the extras in various combinations: for two kids, the whole family etc., then just toast them when it’s meal time!)

The lasagna is prepped first as the oven pre-heats and cooks while the chili comes together on top of the stove. When the wok that cooked the onions and peppers is cleaned, room is made for the skillet to cook the pancakes. OR the waffle iron has heated up and is ready for the batter, which you’ve also thrown together during this time (okay, my wife makes the batter).

Not that big of a deal. If you have a spouse or kid helping, it shouldn’t take more than two hours, clean up included. And you have food for the week!! I also suggest a super cool iPod playlist as a soundtrack. Have some fun with the kids and teach them to cook while also teaching them about good music! Better music than Radio Disney? It does exist.

One of my kids likes to eats veggies and one doesn’t, so we usually serve a choice of salad, carrot sticks, or fruit with the above.

Dinner #4? It’s what we call ‘chicken and fries,’ which consists of free range/no hormone chicken nuggets delivered by my milkman and organic fries from Whole Foods (them again!).  These are always in the freezer, waiting for that “I don’t wanna cook” night or for when soccer practice runs late.

The menu will look similar to this most weeks (swap the pasta, change up the ‘breakfast for supper’ selection), and as the kids get older I hope to mix in some more adventurous foods. Truth be told, my son does eat falafel of all things. And don’t forget your grill! It’s sitting there just waiting for you to cook up a hundred chicken wings that everybody can eat all week, reheated or cold. A quick salad and a pile of wings heated up under the broiler? Yes, please! Don’t have time to concoct that? If you spent more than four minutes on it, then shut off the damn Facebook!

Real food, mostly organic, much cheaper than eating out anywhere, and easy to heat up! Cooking isn’t hard if you plan it right.  And after making all that food, your spouse will understand you needing some time to regroup in front of the game. If not, serve some fresh chili and tortilla chips to the whole family. Mmm hmmm, thought so.

Related post: “Kid-Healthy Meals“

This is a vegan buffet ... most food lines don't even have one vegan option.

by Ashley Michelle

Before I made the big decision to change my life, I had been toying with taking the plunge for quite a while. No, I’m NOT talking about marriage. I’m talking about going V-E-G-A-N.

The ironic thing is going vegan hasn’t been as difficult as I thought it would be in terms what food I can and cannot eat. The real challenge has been learning how to handle friends, family, and co-workers who don’t understand the path I’ve chosen to take.

But first … a little background about how I got here in the first place.

I tried to “proclaim” myself a vegetarian when I was in fifth grade, and while I’m not sure what exactly prompted this declaration, I suppose deep down I must have had some sort of awareness that eating animals wasn’t for me. Unfortunately, when you live with a family of meat eaters and you’re  just shy of 11 years old, you don’t have much of a say about what’s for dinner. From my family’s perspective, I was being “picky” and “high-maintenance,” and I’m certain they wished I would have just eaten a hot dog for dinner like every other kid my age.

Out of sheer trepidation that my aversion to meat would forever label me as a “problem” for others, I ended up spending the rest of my adolescence avoiding meat (when I could), fearing restaurant outings, and forcing down food in social situations where I had no other choice (such as family parties, dinner with the boyfriend’s parents, work events, etc.). I was so worried about pleasing others, and I was so afraid of making them uncomfortable, that I resorted to making myself more uncomfortable instead.

It wasn’t until I got to college that I realized how crazy my anxiety over food was. Why on earth was I sacrificing my beliefs out of fear that I would offend someone else? College was my first opportunity to live how I wanted to, do my own research, and truly learn the healthy ways to live a vegetarian lifestyle without judgment.

I started to become more aware of my overall health, and I began looking at what the food I consumed was made of. I worked to replace all that processed and supposedly “healthy” food with natural, clean, whole foods full of real ingredients that would benefit my body inside and out. Immediately upon making this switch, I started to feel amazing. I was full of energy, my skin cleared up, and I was sleeping better than ever. And, wouldn’t you know, by the time I graduated, my family was a little bit better (not perfect) about accepting my choices.

Yet even though I was feeling more confident about my lifestyle, something was still nagging inside me. It was then that I  knew I was ready to take on my next challenge and transition to a 100% vegan lifestyle. If I thought the backlash against my food choices was long over, boy was I wrong!

Right away the term “vegan” was met by hostile response. At holidays, my family accused me of being “rude” and looked at me as though I was a “food snob.” At dinner with some girlfriends, they acted as if my motivation was to be “diet trendy” or “one-up” them as if my eating habits were a secret way to personally attack theirs. The most difficult place to be a vegan, however, is at work.

It seems as though we celebrate a birthday every other day in my office. This means an abundance of cakes and cookies and afternoon treats around every corner (NONE of which are vegan). I’d always dreaded these celebrations in the past, but I’ve come to dread them even more because of the food guilt I face and the pressure I feel from others to take part in the desserts. While I love my colleagues and always attend these get-togethers with a birthday card in hand, a smile on my face, and often a healthier goodie in tow, it never seems to be enough, no matter how many times I politely decline the proffered sweets, and delicately explain I’m vegan.

Someone is always pleading, “Oh, c’mon, just one bite! It’s soooo good!” Oftentimes it’s my boss or another person of authority doing the begging. Other times, I am met with blank stares, silence, or passive-aggressive comments as soon as I bring this detail up. I suddenly find myself feeling out of place without a fork in my hand and cake in my mouth.  It’s quite an uncomfortable situation as if unless I am stuffing my face with an artificial, sugar-laden, non-vegan dessert, I simply don’t belong.

In social situations such as this, I am torn because I never wish to offend anyone, especially my superiors, but I do wish to stay true to my beliefs and decisions about my body and health. It’s unfortunate for anyone to be put in a position where they feel as though they must choose one principle over the other.

I find it impossible to understand how and why so many people seem to take it personally when a person has a lifestyle preference different from their own. Whether it be choosing to go vegan, trying to lose weight, or practicing Buddhism, it seems that there will always be someone, somewhere, trying to bash your efforts. Sometimes I get so frustrated inside and I wish I could yell, “You don’t see me trying to stuff tofu down your throat, do you?!? Don’t try to force something I don’t want down mine!” But I keep it in check; I won’t stoop to their inconsiderate level, and besides, I don’t want to give my fellow vegans a bad name!

Another difficult part of my journey has been following a vegan lifestyle while living with an omnivore boyfriend. He and I met in college and moved in together a year ago. While he’s been supportive and always knew I was a healthy eater who teetered between vegetarian and vegan, I don’t think he expected my choices to ever affect his life in any way. The truth is, when you’re a meat-loving guy living with a veggie-loving vegan girlfriend, things can get a little tricky.

For instance, grocery shopping and cooking are not dual tasks. When we first moved in together, I had visions of us going to farmers’ markets on Sunday mornings and spending the rest of the day cooking organic fare for dinner. This is NOT our reality! Instead, on Sunday afternoon, we go our separate ways. The boyfriend heads to Market Basket to stock up on good bargains and stops at a local butcher to pick up meat for the week. I, on the other hand, head to Trader Joe’s and Whole Foods to pick up items like nutritional yeast, spirulina powder, organic produce, nori, and tofu.

When we finally do meet up back home, it’s time to do the kitchen dance!

Our kitchen is rather tiny, so two people cooking at once is a nightmare. Instead we attempt to coordinate who needs to use the stove or countertop first and then take turns so that we can both sit down at the same time and enjoy a nice romantic meal (even though the dishes are different). We aim to do this every weekend since our schedules are so hectic during the week and we rarely get to sit down and eat together Monday through Friday.

Not everything always works out nicely though. Such different diets definitely has its drawbacks.  For example, going out to dinner can be a hassle. My boyfriend may want to hit the nearest burger place or BBQ joint, but they may not have many, if any, vegan-friendly options. I don’t want my diet to deprive him in any way, so I often try to accommodate him when I can by looking at the menu and creating a meal from various side dishes or salads.

The same thing happens with friends. When we go on weekend trips, normally everyone pitches in and buys food in bulk from Costco or BJ’s for the whole stay , but I usually end up trying to buy my own stash to hold me over. I don’t mind doing it, but the jokes and jabs about being high maintenance make me feel like the oddball and can ruin the mood a bit, for me anyway.

Lately, however, I’ve been aiming to overcome some of these obstacles with friends and co-workers by bringing vegan food that tastes more “mainstream” to events. I’ll just quietly place it down with all the other food on the table and, wouldn’t you know, when you don’t draw attention to it as something healthy or vegan, people often eat it and will even ask who made the fabulous dish.

I didn’t choose to take the plunge and become vegan because it’s popular in Hollywood or because I have friends doing the same thin. In fact, I don’t know ANYONE in my circle of friends and family who is vegan. I chose this path because it makes me feel happy and healthy, inside and out! Isn’t that what life is all about? After all, why should I care if I am “singled out” for being different as long as I’m proud to be who I am? (Cue the snaps, please!)

The most important thing for me to do now, and this is possibly the biggest mistake I have made in the past, is to have a little more confidence in the healthy lifestyle I’ve chosen. I find there is a fine line between educating others about your health-related choices and flaunting them, so I must attempt to “live vegan” without seeming as though I am preaching about my eating habits.

My boyfriend supports my choices, even though he still thinks I’m a little weird from time to time, and my family may never fully understand where I am coming from (although my Mom has been tinkering with a clean diet recently … maybe her next step is vegetarian!). But what I now know is that I need to spend less time worrying about what others think, and spend more time trying getting them to sample my fabulous vegan cooking skills!

It is possible to be a vegan in a world of omnivores, and my goal is to prove it. I don’t like being judged for how I live my life, and I’ve promised myself I won’t do this to others.  You never know; maybe if I don’t push the vegan lifestyle, others will eventually test the waters on their own!

Related post: “Transitioning to Healthier Eating”

Ashley Michelle is a self-professed health and fitness nut from Boston who has a passion for all things nutrition. She is also a former vegetarian who recently took the plunge into a 100% vegan lifestyle. A believer in positive thinking and the power of promoting positive body image, she also has a strong interest in the effects of society and media on women and girls today. She writes about her vegan journey, her life, and her culinary experiences along with all things health and fitness in her new blog, Pretty Fit Life, and can be followed on Twitter at @iTweetPretty.

Healthy and delicious!

Today’s post isn’t so much a recipe as it is a way to show you that it’s possible to combine any veggie you want, roast them all, and serve up a tasty dish.  Different veggies take different times to cook, so you have to know how to combine them well.

First some tips:

• Cut the vegetables into relatively similar-sized pieces, an inch thick or less.
• Turn the veggies halfway through the cooking time.
• Use oil or fat on them before placing the vegetables in the oven. This helps sear the outside and keeps them nice and tender inside.
• If you use less veggies, add a bit more fat. A larger group of veggies will need more fat.
• Use a hot oven, 500 degrees F.

What pan to use:

• 4 cups of vegetables – a 12 x 8 x 1 ½ pan
  8 cups of vegetables – a 14 x 12 x 2 pan
• 12 cups of vegetables – an 18 x 13 x 2 pan

Cooking Times

Below are the cooking times for various veggies. It’s fine to use vegetables from different categories in the same dish, just add them in at the appropriate time.

30 minutes

• Beets, small
• Cherry tomatoes
• Fennel
• Garlic, heads or cloves, peeled or not
• Leek whites, cut into one-inch pieces
• Onions, small, slices or wedges
• Parsnips
• Potato wedges
• Shallots, whole, large
• Sweet potato wedges
• Zucchini, halves or halves cut into two-inch lengths

20 Minutes

• Shallots, whole, medium
• Tomatoes, cut into wedges
• Zucchini, cut into chunks

15 Minutes

• Bell pepper, cut into one to two-inch squares
• Broccoli
• Italian frying peppers
• Jerusalem artichokes
• Mushrooms
• Asparagus (more like 11 to 13 minutes)

How To Cook Them

Set the oven rack in the center.  Fully heat the oven to 500 degrees before you put the vegetables in. Make sure the vegetables are evenly coated with oil. Use the times above as a guide and mix and match to your hearts content.

Remember, you can cook extra vegetables at the same time (just not in the same pan) and use them later in soups and salad. They’ll add a wonderful flavor.

Happy cooking!  Let us know what combinations are your favorites.  We adapted this post from “Roasting: A Simple Art” by Barbara Kafka.  This cookbook has been around since 1995, but you can still get it on Amazon (affiliate link).

Looks like a vegetable to me

The next time you’re in the grocery store and looking at the beets wondering if you’re going to roast them or make a nice salad, consider this: beets and quinoa are kissing cousins. Both are technically called “chenopods” and are also related to spinach and tumbleweeds.

So, no, quinoa is not a grain. (And neither is a tumbleweed.)

Quinoa originated in South America, from the Andean region that spans Ecuador, Bolivia, Colombia, and Peru.  It has been domesticated for 3,000 to 4,000 years, but has been eaten for twice as long in non-domesticated form.  This would explain why my European ancestry had no idea what to do with quinoa.  I never even knew it existed until my 30s and poked at it skeptically with a fork at a fancy restaurant before I realized it’s delicious.

Quinoa is healthy!

Quinoa contains essential amino acids, calcium, phosphorus, and iron.  Quinoa is also very high in protein for a plant; it has 16.2% protein compared to rice (7.5%) and wheat (14%).  And, yes, it’s gluten free so it’s safe if you have to deal with that issue.

How to cook with quinoa

Quinoa is a frequent substitute for rice and is treated primarily as a starchy carbohydrate.  I like it a lot in cold salads with a little vinaigrette and a lot of veggies.  The quinoa doesn’t get soggy the way rice or pasta does over time and it carries flavors really well.

Interested in finding out even more about quinoa? Check out quinoa.net.

Plastic sucks, regardless of what “The Graduate” said 40+ years ago. Yes it’s everywhere and we all use it. It’s pretty much inescapable in modern life. And even with “Reduce, Reuse, Recycle,” it’s still here forever and ever. The key is to purchase less of it. One way is to hail a snackTAXI!

I pack two lunches a day for my kids. It didn’t take me long to realize that, even with just ONE Ziploc bag in each lunch, I’d be approaching nearly 400 bags over the school year. And that’s just two kids! Buying plastic containers to shuttle food to and fro is better (still plastic but at least it’s reusable), however there are even better alternatives. snackTAXIs are sacks of varying sizes, made of 100% cotton, and all materials used are lead, phthalate, and BPA-free. (Plus, they’re manufactured in New England, which is local for me!)

Snack and sandwich sacks run between $8.00 and $9.00 each and can be used again and again.  Very importantly, they are easy to clean (hand-washing is recommended). We’ve used our original sacks for three years now and rarely have a need to purchase plastic bags. snackTAXIs are colorful and fun too, and my favorite rock band (Wilco) even sells one in their merch store … really!

Rice cakes, pretzels, chips, and crackers fit the snack sizes, and sandwiches, bagels, and wraps fit perfectly in the larger sacks. Both are equally good for carrot or celery sticks too. We use them for picnics as well (snackTAXIs work weekends).

Yes, you’ll need a container to transport that cut-up cantaloupe, leftover spaghetti, or yogurt, but we can all save a portion of the BILLIONS of bags thrown away each year by giving the extra effort. Your kid using them may just start a revolution at their school: “Mom, I wanna cool snackTAXI, too!”

Important Note: Make sure the little ones understand that the taxi comes home! We did lose one before the concept sunk in.

Also, this is not an affiliate link post for snackTAXI; it’s just the brand I use and am a fan of. There are many companies who produce reusable snack and sandwich bags. Find a product you like and start using it so you can spend zip on Ziplocs!