It seems like food manufacturers are making just about everything out of cauliflower nowadays. I have seen cauliflower ‘rice’ and cauliflower ‘pizza crust’. I have also seen cauliflower flavored to taste like Buffalo wings and boxed macaroni and cheese with cauliflower added to the pasta. Cauliflower is certainly having a moment.
I think this is largely because cauliflower is a versatile vegetable that takes on the flavor of whatever you use to season it. If you would like to jump on the cauliflower train, skip buying the cauliflower that is already cleaned and chopped and prepare it yourself instead. We have a new cauliflower video that will walk you through how to break down an entire head of cauliflower. I find that when I start with a whole head of cauliflower, it often stays fresher longer and is less expensive. The pre-prepped cauliflower may have been chopped several days or even a couple of weeks before it arrives at your grocery store.
Once you have your cauliflower broken down, you’re ready to make a variety of recipes. My favorite way to cook cauliflower is roasting. Check out our Roasted Cauliflower recipe for the details. I also like it raw in salads like Summer Bounty Salad.
I hope these recipes and video help you enjoy this trendy vegetable!
Delicious fresh avocado fruit, isolated on white background. Cross section of avocado, healthy eating or lifestyle theme.Now that summer is in full swing and lots of fruits and vegetables are in season, we will be sharing some new produce videos we’ve created. Today I’m sharing with you our video on how to prepare an avocado.
My husband and I both really like avocado and more specifically, guacamole. Sometimes my husband just happens to buy avocados, even if they aren’t on the grocery list, hoping I will make guacamole. I also put avocado in wraps, in a dip like Cowboy Caviar, or in fajitas. If I use the avocados to make guacamole, then after I get them peeled, I mash them up with a fork instead of slicing them. Sometimes I like my dips to be chunky, so I dice the avocado instead of mash it.
If you’d like to start using more avocado but you are not sure how to choose one in the store, check out our Produce Basics.
Next week Christine will share with you our video on cauliflower.
It is July and it is hot! This is the perfect time for our July recipe of the month – Frozen Pudding
Sandwiches. These treats are sure to cool you down on a hot summer day.
Frozen Pudding Sandwiches are like ice cream sandwiches only made with pudding. You simply stir an
instant pudding mix with milk and peanut butter to make a thick, creamy filling that goes in between
two graham cracker squares. Freeze them for about three hours and then they are good to go. They
make a great snack or dessert on a hot day (or any day).
I have made this recipe with both chocolate and vanilla pudding mixes and people like them either way.
However, peanut butter lovers often prefer the vanilla pudding mix and chocolate lovers prefer the
chocolate pudding mix. Also, if you would like to make these, but peanut allergy is a concern, you can
substitute sunbutter or another nut butter.
How do you like the new Pantry Picks collection on our website? I have to admit, I’m pretty excited about my pick – brown rice. Brown rice is definitely a pantry pick in my house! I love it and I eat it pretty much every week. It tastes great, it’s hearty and it is a healthy choice for me. I try to make sure that at least half of the grain foods I eat are whole grains and brown rice helps me do that.
One of the things I like the best about brown rice is that it is so fast. I can cook a big pot of rice once and then split the rice up into freezer containers and freeze it for up to six months. Then I can have rice for many meals with just a quick zap in the microwave.
I use brown rice all year. In the winter, it goes into soups and casseroles and in the summer I make stir fry and salads. I put a little round-up of some of my favorite recipes that use brown rice below.
I hope you try one of these today and share your favorite ways to use brown rice with us in the comments or on our social media!
Last week Justine introduced you to the new feature on our website called Pantry Picks and shared some ways to use whole wheat bread. I am excited about this new collection of resources because it highlights how we can make the best use of ingredients that are inexpensive, long-lasting and really easy to prepare. This week I’m highlighting our Pantry Pick on whole wheat tortillas.
We use a fair amount of tortillas in my house. We like Mexican flavored foods so I make a number of meals using whole wheat tortillas. And if I need a quick lunch or supper for my kids, they often choose a simple cheese quesadilla. My son prefers a white flour tortilla for his quesadilla but will eat the whole wheat tortillas for other meals.
Here are a few ways to use whole wheat tortillas:
This week try a new recipe using whole wheat tortillas!
We are excited to announce a new feature on Spend Smart. Eat Smart. called Pantry Picks. Pantry Picks
provide tips on nutrition, storage, and preparation for foods that you might commonly find in your
pantry or cupboard. Each week this month, we are going to look at a different Pantry Pick. We hope you
learn some new ways to use these staple foods.
Today, I am going to introduce you to our first Pantry Pick – whole wheat bread. You can almost always
find a loaf of whole wheat bread in my pantry. Find out why I like whole wheat bread on my post from
last week. We usually use whole wheat bread for sandwiches and toast. If you or your family prefer
another type of bread for sandwiches and toast, fear not!. Here are some other great uses for whole
Make sure to check out our new Pantry Picks section on our website for more information about whole
wheat bread. Next week Jody will be sharing about tortillas.
Our June recipe of the month is homemade croutons. If you enjoy store-bought croutons on your salad, on your soup, or for a quick snack, you are going to love these. When I make these, my children, my husband, and even my mom devour them – there are never any leftovers.
The thing I like about homemade croutons is that they are made with whole wheat bread. Using whole wheat bread is important to me because it has more nutrients than wheat bread or white bread. In particular, it has more fiber, which is something we all need to get more of. Fiber helps protect against chronic diseases and it helps keep our digestive system healthy.
If you are like my children, you will just eat these croutons on their own. But, if you are like me, you will want some recipes to use along with your croutons. My favorite recipe to top with these croutons is Autumn Soup. I also like croutons on a salad, such as Whole Meal Salad. Regardless of how you serve your croutons, I hope you try this recipe soon.
Summer break is almost here! While learning does not end when school lets out, neither does the need for good nutrition. Children who are well nourished in the summer return to school ready to learn in the fall. The USDA Summer Food Service Program, administered by the Iowa Department of Education and sponsored by local schools, cities, and community organizations, provides free meals to children when school is out.
Over 500 summer meal sites, also known as Summer Meal MeetUps, will operate across Iowa from June through August. All kids and teens, ages 18 and younger, can receive a meal for free, no identification or sign-in is required. In addition to a meal, many sites will offer fun learning and recreational activities, so kids stay active and spend time with friends.
Plan for a nutritious summer today! You can find a summer meal site near you, including in Iowa and in states across the US, using one of the methods below. Meals, days and times vary by location, so check your local site for availability. Spread the word to family, friends, and neighbors!
Summer is a time for food, friends, and fun! Take the stress out of providing nutritious meals in the summer months by participating at a site near you! See you this summer!
Written by Stephanie Dross, Iowa Department of Education
Last week on the blog I shared about our new Move tab on the website which includes two At-home Workout videos. One of the main reasons people say they aren’t physically active is because of a lack of time. Our new videos are less than 20 minutes long and can be done in the comfort of your home. I am your workout leader and my friends Shannon, Katy and Justine join in along the way. I promise you will have some fun as you get moving along with us.
The first video is a Cardio Interval workout that helps you meet the recommended 150 minutes of aerobic physical activity per week. The workout is 14 minutes long and is a tabata style workout. That means you do 20 seconds of work followed by 10 seconds of rest. There are five different moves and each move is repeated four times. Lower impact versions of each exercise are also shown in the videos so you can modify the workout to meet your needs.
The second video is a Beginner Strength Training video that takes you through a series of exercises to work each muscle group. All you need is a pair of dumbbells. If you don’t have dumbbells you can also use water bottles or cans of food. Each exercise is done 12 times and modifications for each exercise are also shown.
If you are looking to be more active or find new exercises to try, these videos are for you! You can also find the videos on our Spend Smart. Eat Smart. app.
Our May recipe of the month is Crispy Baked Chicken and it is a popular one. Boneless, skinless chicken is coated in crushed cornflakes and baked. Serve this tasty chicken with a fruit and a vegetable and you have a complete meal. Many people I have talked to about this recipe like to season the crushed cornflakes beyond the garlic powder. Some suggestions I have received include basil, Italian seasoning, chili powder, lemon pepper, and oregano. If you have a favorite herb or spice give it a try!
Recently, we have been talking a lot about unit pricing on the blog. This recipe is a great chance to use your unit pricing skills when buying the chicken. The recipe calls for 1 ½ pounds of boneless, skinless chicken. This can take several forms, so lets look at the unit price below to see what is the best buy.
$3.49 per pound
$2.49 per pound
$4.39 per pound
In this case, the chicken thighs were the best buy. Remember, prices will change from week to week, so make sure to double check the unit price before you buy.