The Greater Boston Food Bank is Blogging National Nutrition MonthGBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!

 


Meet Annie Laquidara, Donor Services Associate.

Eating well is important to me because I love being active and staying busy. A healthy lifestyle gives me the energy I need to go for that long run after work or spend a whole day exploring Boston, my favorite city! I’ve found that when I am regularly eating healthy foods and getting the right amount of sleep, I am positive and productive during the day and have the energy I need to continue my day after I leave work.

Warm and hearty meals are the perfect way to weather a snowy winter like the one we saw in Boston this year and this turkey chili is just the thing for a cold night!

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The Greater Boston Food Bank is Blogging National Nutrition MonthGBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!

 


Meet Erin Lee, Corporate Relations Manager.
I love to cook for friends, but often have a hard time motivating to prepare meals when it’s just for me. Therefore, it’s important for me to buy foods that can be used in a variety of ways throughout the week so I’m not eating the same thing day after day. My recipe below includes ingredients that can be transformed into healthy snacks or another dinner opportunity later in the week.

Healthy eating was never something I was educated about while growing up. My mother is admittedly a terrible cook so I remember a lot of frozen meals and pizza for dinner. However, since moving to Boston, one of my favorite hobbies has become food – purchasing food, eating food, talking about food, cooking food. Anything to do with food is probably of interest to me. I am not particular concerned with how many calories are in my food, but I do try to have a healthy, diverse assortment of food in my diet.

My recipe today is one that I make for lunch at work, but can double for a quick and easy dinner. As I mentioned, I don’t often like cooking for one, so the easier I can make it, the better. This recipe includes a couple of shortcuts that are helpful for some, but definitely aren’t requirements. With any recipe, I think a person should make adjustments to their liking.

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The Greater Boston Food Bank is Blogging National Nutrition MonthGBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!

 


Meet Catherine Drennan, Public and Government Relations Coordinator.

Leading an active lifestyle and eating healthy is very important to me, but I’m so busy that it’s hard to make sure I always have something healthy ready to go! When I have enough time on the weekends to prep my food, I do, and as a result I notice I feel so much better throughout the week. Last week I tried a new recipe to add a twist to my normal weekly salad. I decided I needed to up my intake on fresh vegetables so I went to the store on Sunday and filled my cart with tons of root vegetables – carrots, red bliss potatoes, turnips, beets and onions.

When I got home, all I did was cut each of the vegetables in half (2 of each and 6 carrots), sprinkle some olive oil, garlic, green onions and salt and pepper to taste, and wrapped everything loosely in tin foil. Then I popped them in the oven at 350 degrees and let them do their thing for 45 minutes. SO easy. When I took them out they were almost too beautiful to eat. I cut them up and threw them in a big tupperware container. Every day that week for lunch I put them on a bed of kale for a delicious and healthy salad.

I also found this really great healthy recipe for Parmesan peppercorn dressing (yum!) that I tossed with my salad. Recipe below!

Weekly prep for lunch is a great way to ensure that you don’t indulge in those 11:30 AM cravings and go for the quick and easy slice of pizza or take out. It’s a great way to eat healthy and save money!

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The Greater Boston Food Bank is Blogging National Nutrition MonthGBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!

 


Sudie Phillips, Executive Associate for the CFO.
One of the reasons I chose this recipe was because my family loves the Olive Garden version of Pasta Fagioli. Their version has very high sodium content and I like knowing where and how the ingredients are prepared. So I started experimenting until I got the recipe just right while using great ingredients along the way. My family also enjoys a little spice so the pepper flakes add a little zing to the soup.

My family enjoys a variety of different cuisines but sometimes there are recipes that are too fatty or too oily and we don’t know the quality of ingredients that were used. Both my son and daughter have asthma and by changing our diet, I was able to control their asthma attacks. We found that foods that are nitrate free made a big difference. Using Organic meats, conventional (without pesticides or herbicides) or organic fruits and vegetables made such a big difference in their health. I know my family is much healthier and in a better state with the choices we have made. So when we find a meal that we have enjoyed out, I try to replicate it at home so that we can enjoy it all the time without spending a lot and making it as healthy as possible!

This recipe is so easy to make and it is a one pot meal so cleaning is a snap! It is a great comfort food in the Spring, Fall, or on a cold Winters’ day. You can make it a day ahead and the longer it simmers, the more flavorful it gets. You can even make it and freeze it for a day when you don’t feel like cooking. It freezes quite well. I love the ease of this recipe.

So hopefully you will try it and let me know if you enjoyed it as much as my family does. And even if you try it and don’t like, let me know. I am always open to different interpretations of this recipe.
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The Greater Boston Food Bank is Blogging National Nutrition MonthGBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!

 


Erika DelCioppo, Manager of Compliance
Living a healthy lifestyle is important to me because I have more energy when I exercise and eat right. This salad is delicious warm or cold. You can switch it up by using different vegetables, chopped herbs or other fruit in the place of pomegranate. I love the sherry vinegar but have heard that pomegranate vinegar is great in this salad as well.

Erika’s Recipe for Farro Salad
Serves 4 (from “Plenty” by Yotam Ottolenghi)

1 cup of farro (or pearl barley)
6 celery stalks (leaves picked and reserved), cut into small dice
1/4 cup olive oil
3 tablespoons sherry vinegar
2 small garlic cloves, crushed
2/3 teaspoon ground allspice
salt and black pepper
3 tablespoons chopped fresh dill
3 tablespoons chopped parsley
seeds from 2 large pomegranates
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