View allAll Photos Tagged HealthyMeals
On the go recipe for a quick, healthy breakfast or lunch!
Recipe at; foodsnots.blogspot.com/2011/03/strawberry-banana-protein-...
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
A nutritious lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
Grilled wild caught blue catfish, mussels from Maine, madras style lentils, wild grain rice pilaf and a green leaf salad with red peppers and garlic stuffed olives.
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
Pam Anderson longtime vegetarian talks to VegTV www.vegtv.com/?clipId=895323&channel=VegTV Celebrities
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
A nutritious snack of peanut butter stuffed and raisins and carrot stuffed pears is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store sweet potatoes; and prepare honey roasted sweet potatoes using produce grown in the local area and sold here in downtown Washington, D.C., on Friday, September 23, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators a.k.a. âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card and can start shopping for ingredients at the market.
Multimedia by Lance Cheung.
www.usda.gov/farmersmarket.usda.gov
www.usda.gov/farmersmarke/peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Multimedia by Lance Cheung.
HONEY ROASTED SWEET POTATOES
Yields 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 lbs sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
1 tsp allspice
1.Preheat oven to 375 ºF.
2.Wash sweet potatoes under cold water and scrub with a brush to remove soil.
3.Chop sweet potatoes into 1/2-inch cubes and place on baking dish.
4.Bake for 30 minutes or until tender.
5.Transfer sweet potatoes to sauté pan on medium heat. Toss with olive oil, honey cinnamon and allspice. Cook for 10 minutes or until golden.
6.Sprinkle with salt if desired. Serve warm.
HOW TO PICK
Look at color: Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay, because they are more perishable than white potatoes. Extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with wormholes, cuts. Grub injury or any other defects that penetrate the skin, which can lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste. Choose the right size: Select small to medium in size. Larger potatoes tend to be starchier. If you plan on dicing your sweet potato, look for ones that are skinny or long in length in order to making chopping easier.
CULINARY TIPS AND RECIPES
⢠Fresh sweet potatoes can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish.
⢠Sweet potatoes can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes.
⢠Offering sweet potatoes in a variety of forms can help schools meet the red/orange vegetable requirements in the updated school meal patterns.
⢠To find culinary techniques and many recipe ideas visit NFSMI (nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg) or Team Nutrition (healthymeals.nal.usda.gov/recipes/recipes-school-food-ser...).
HOW TO PREPARE SWEET POTATOES
Before eating or preparing, wash the sweet potato under cold running tap water and scrub with a brush to remove any lingering dirt. This reduces bacteria that may be present. Do not wash with detergent or soap. Leaving skin on potatoes during cooking is an excellent way to conserve nutrients. Sweet potatoes can be prepared in multiple ways including microwaving, baking, sautéing, mashing, frying, or grilling. They can also be eaten raw.
To microwave: With a fork, pierce the sweet potato skin 5 to 6 times. Place on a microwaveable plate and microwave for 5 to 8 minutes, rotating halfway through.
To bake: Preheat oven to 400 ºF. With a fork, pierce sweet potato skin 5 to 6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
To roast: Dice into cubes. Place on a baking sheet. Coat sweet potato cubes with olive oil. Bake at 400 ºF for 45 minutes.
Nutritious and flavorful lunches and snacks are prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
A nutritious lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
A nutritious and flavorful lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
A nutritious lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
Cauliflower Flatbread
With Pesto
Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt
Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sautéed mushrooms and onions, etc and dusted with a bit of parmesan or cheese of your choice.
School Nutrition Professional preparing the school lunch serving line with vegetables for a burrito bar. For more resources, visit the Team Nutrition website at: www.TeamNutrition.usda.gov.
All photos are property of USDA with unlimited rights to the use and redistribution of the images.
School Nutrition Professionals offering school lunch to students at the serving line. For more resources, visit the Team Nutrition website at: www.TeamNutrition.usda.gov.
All photos are property of USDA with unlimited rights to the use and redistribution of the images.
A nutritious lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
healthywomenonline.co.uk provides Information and advice on healthy living: eating/dieting, fitness/exercising, weight loss nutrition and wholesome recipes.
spinach and carrots salad, corn bread,,,spaghetti,,,stuffed pork tenderloin ,,
red wine,,,apple pie,,,espresso with sambuca ,,,,(and salad to fill the gap)
we enjoyed our lunch with our friend Judy (trinimusic2008)
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
Ingredients:
Plain Croissant - 250 Calories [ US$ 0.84 ]
Lettuce Mix - 5 Calories [ US$ 0.13 ]
Red Onion - 17 Calories [ US$ 0.09 ]
White Onion - 13 Calories [ US$ 0.075 ]
Smoked Salmon - 33 Calories [ US$ 2.59 ]
Cheese - 180 Calories [ US$ 0.20 ]
Honey Mustard & Dressing - 120 Calories [ US$ 0.05 ]
^ Total cost of Ing. (approx.) = US$ 3.975
Drink: Starbucks Frappuccino Coffee Blend - 190 Calories [ US$ 3.00 ]
Nutrition Facts (approx.) | Calories 808 | Calories from Fat 235 | Total Fat 23% | Saturated Fat 40% | Cholesterol 0% | Sodium 18% | Total Carbohydrates 12% | Dietary Fiber 4% | Sugars 4.0g | Protein 13.0g
See making --> picasaweb.google.com/110950113758743076789/MissionSubway?...
10 Novembre 2014, une nouvelle fois qualifiés pour la Lifestyle Day Herbalife Tahiti, toujours en catamaran mais cette fois vers Moorea. Superbe journée avec baignade au milieu des requins et raies, paddle et beaucoup de fun.
Ca vous tente demandez nous comment faire.
Eastbound billboard on the Santan Freeway Loop 202 for Sam's Club.
If you want fresh ideas for healthy meals...join us.
Arizona Ave. and San Tan 202
Sam's Club
Savings Made Simple
The Santan Freeway Loop 202 is in the southeast valley of Phoenix. Onsite Insite offers the only billboards along a 23-mile stretch of the Santan Freeway Loop 202. This billboard is between I-10 and the Price Freeway Loop 101 in Chandler, AZ.