At Whole Foods Tonight, Get Healthy Back to School Recipes
Coming up with healthy, kid-friendly meals can be a challenge. But this time of year, with school about to start, it's especially important.
Camille Lamb in the Whole Foods Market produce department with acorn squash and kale
Short Order spoke to Camille Lamb, the healthy eating specialist at Whole Foods Market Coral Gables (and our own former Beet Reporter), and Jordan Wolfe, healthy eating specialist for the South Beach location, for some fresh ideas. And trust us, they're good ones.
Does roasted acorn squash and kale quiche sound up to par? We grant you permission to keep reading and check out those recipes. Don't mind us while our mouths water.
Recipes courtesy of Camille Lamb, healthy eating specialist at Whole Foods Market Coral Gables
Roasted Acorn Squash & Kale Quiche
*Adapted from manifestvegan.com
"This whole foods, vegan, and gluten-free quiche recipe skips cholesterol- and saturated fat-laden eggs and dairy, and instead relies on nutrient-dense kale, beta carotene- and potassium-packed acorn squash, and plant protein-rich tofu and chickpea flour (besan) for its great flavor, texture, and nutrition. This quiche is great hot out of the oven, and also makes a great on-the-go lunchbox favorite."
1 acorn squash (5 to 6 inches diameter), de-seeded and quartered
¼ tsp sea salt
1 3/4 cups besan (chickpea flour)
2 tsp curry powder
1 cup water
1 teaspoons sea salt
1 1/2 teaspoons baking powder
1 block (15 ounces) extra firm or super firm tofu, well drained, pressed, and crumbled into small pieces
1 1/2 cups finely chopped kale leaves
1 teaspoon fresh thyme leaves
2 green onions, sliced into rings
3 cloves garlic, minced
1/2 to 1 tsp black pepper
1. Preheat oven to 375°F and place the squash in a baking pan, cut side up. Sprinkle with sea salt and then flip over so that the flesh is facing down. Add 1/4 cup water to the baking pan and bake for 50 minutes, or until the flesh of the squash is tender. Let cool completely, remove skin, and cut into ½ inch cubes.
2. Decrease oven temperature to 350°.
3. In a large mixing bowl, whisk together the besan, curry powder, water, salt and baking powder until very smooth (you can also use a blender or food processor). Add in the tofu and stir well to combine.
4. Fold in the rest of the ingredients. Spread mixture into 9.5" pie pan and bake for 70 to 75 minutes, or until top is golden brown. Let cool at least 30 minutes before slicing. Serve warm or cold.
Speedy Strawberry Salad
"This simple fruity dessert is loaded with vitamin C, fiber, antioxidants, and phytonutrients. It takes minutes to whip up, and makes a satisfying, colorful, and nutritious finale to any healthy meal. Tucks neatly into a small to-go container when you want to enjoy a healthy treat at work or school."
4 cups fresh strawberries, sliced
3 tablespoons raw honey
Juice of one orange
1/3 cup pecan halves and pieces
1. Place strawberries in serving bowl.
2. Combine honey and fresh-squeezed juice. Whisk well with a fork.
3. Drizzle juice mix over strawberries.