Meet me! I'm Caroline: fearless cook, all-weather runner, mom-to-be, and nutritionist who believes in the healing power of good food.

In our last post, we talked about which fats to add to our diets along with fats to avoid. We also listed simple ways to incorporate healthy, unsaturated fats into everyday meals. As promised, here are a couple of new recipes to try: Chocolate Almond Smoothie and Smoky Chard Tart with a Flax Seed Crust– two recipes that are easy to prepare, good-for-you, and most importantly, deliciously enjoyable. The best recipes are simple, based on high-quality ingredients, and are flexible. A flexible recipe leaves rooms for your personal creativity to shine through. It also means that if you don’t have one or two of the ingredients on hand, you can easily swap in something you do have.  Here are some ideas to get you thinking:

For the smoothie, go ahead and substitute peanut butter if that’s what you like. Or, try almond milk instead of soy. For a flavor boost, add a dash of ground cinnamon, ginger, or nutmeg. As various fruits come into season, feel free to use them in place of the banana. Strawberries and raspberries are natural companions to chocolate. Think chocolate-dipped strawberries or a chocolate tart with fresh raspberries. Few things can beat starting the day with decadent smoothie that just happens to be good-for-you too!

The tart can also be adapted to suit your tastes and to what you have on hand. Use hearty spinach in place of the chard. The flour type gives you a chance to try different textures and flavors in the crust. All the suggested types are whole grains, rich in fiber, vitamins and minerals. Whole wheat and spelt will be more mild in flavor. Corn flour has a slight sweetness to it and buckwheat is higher in protein and imparts an earthy, assertive flavor. (Both corn and buckwheat are gluten free.) Other nutritious, gluten free flours include millet, amaranth, and quinoa. Any will do in the tart recipe. Other flavorful cheeses, like Cheddar, Edam, or Gruyère, can stand in for the Gouda. Mix fresh herbs into the egg batter: minced basil, chives, dill, or parsley. Halved cherry tomatoes also make a lovely addition. What you serve with your tart is up to you – a salad of fresh greens dressed in a Dijon mustard, shallot vinaigrette; roasted fingerling potatoes; toasted whole grain bread; or grilled fish. Have fun with all of the possibilities!

Chocolate Almond Smoothie (Makes 1)

Ingredients:

• 2 tbsp almond butter
• 8-12 oz soymilk
• 1 frozen banana cut into chunks
• 1/4 avocado
• 1 tbsp cacao powder
• 1 tsp honey
• 2 – 4 ice cubes

Directions:

Combine all ingredients in a blender and mix until smooth. Enjoy cold!

Smoky Chard Tart with Flax Seed Crust (Serves 6)

Ingredients:

• 3/4 cup whole wheat, spelt, corn, or buckwheat flour
• 3/4 cup ground flax or chia seeds
• Coarse salt and ground pepper
• 4 tbsp olive oil
• 1 pound Swiss chard (1 large bunch), leaves chopped, stems minced (keep separated)
• 1/2 medium onion, minced
• 1/2 cup grated smoked Gouda
• 4 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 pinch ground nutmeg
• 1 pinch ground mustard powder

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground flax seed, and 1/4 tsp salt. Set aside. In a medium skillet, heat 3 tbsp oil over medium heat. Add half the chard leaves to skillet, season with salt and pepper, and cook until chard wilts. Drain and set aside.
2. Add cooked chard to flour mixture and mix with fork to incorporate. Transfer to a 9-inch pie plate; firmly press mixture into bottom and up the side of pan. If it’s too dry to press into a crust, add a drizzle of olive oil. Bake until golden and firm, about 25 minutes. Cool.
3. In reserved skillet, heat remaining tablespoon oil over medium heat. Add onion, minced chard stems and cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining chard leaves to skillet, season with salt and pepper, and cook until wilted, 2 to 3 minutes.
4. Transfer chard mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Top prepared crust with chard mixture and cheese; place on rimmed baking sheet.
5. In a medium bowl, whisk together eggs, milk, nutmeg, mustard powder, 1/2 tsp salt, and 1/8 teaspoon pepper. Pour custard over chard mixture. Bake until custard is set, 40 to 45 minutes. Let stand 15 minutes before serving.

Meet me! I’m Amanda: Animal lover, mom to best cat ever, foodie, gluten free and lover of all things pig.

When I was a kid, my parents kept my sister and I busy after school by enrolling us in various after school programs.  At the time, they both worked two jobs to provide for our family of four- so it was a real win/win for us.  For them, we had a safe place to go and for me, let me just tell you- I had a blast!  I was able to participate in all sorts of activities: various sports, singing lessons, piano lesions, art projects (yay painting!) and I made so many new friends.  The friendly staff members kept me engaged and motivated, really encouraging me to foster and embrace my creative spirit and most importantly, they helped to guide me on a path that pushed me to further my education, outside the classroom.

Yes – these are all of the things an after school program for kids can help do!

Recently, a few colleagues and I were invited over to our local Boys and Girls club in Chelsea, MA to visit and serve a hot meal of Mmm… Angus Beef Steak Chili with Beans during their Kids Café program. Can you image how pumped I was to take them up on this opportunity?

Heather, Kally and Levon at the Chelsea Boys and Girls club

Upon arrival, we jumped right into the thick of things: rolling up our sleeves to jump in and help. Kally and Heather stationed themselves behind the kitchen doors helping to clean, prep and cook the meal while Levon tidied the front of the house until we were ready to serve the meal.  Then, alongside the staff, we helped to portion out and distribute each course.

I stationed myself in the dining room to help with the cleanup- so I could chat it up with the kids.  There were four different groups: Ages 4-6, 7-10, 10-13 and 13+.  It was so much fun to hear and share stories because I was once in their shoes- I was especially pumped at how many wanted to know all about how we made our chili! Sounds like we might have found some budding chefs in the making!

Kally and Amanda with Boys and Girls club Staff

A big thanks to our friends at the Greater Boston Food Bank and Boys and Girls club of Chelsea for having us, we can’t wait to come back!

Meet Me! I’m Lucinda: self proclaimed foodie, silly, mommy to my puppies

My obsession for kitchen gadgets and tools started at a young age.  My first recollection of these magical tools was at a Pampered Chef party.  My mother brought me with her and I remember the awe that I felt at the sight of this unique collection of fancy gadgets in action.   Looking back, it’s kinda funny because I remember all of the fun gadgets just like it were yesterday, but I have no idea where I was or who was there- well, besides my mom.

Back on that very special day, my mother bought a number of tools, the tools that started my obsession: a paring knife, pizza stone, measuring spoons, crinkle cutter and the apple corer (There were even a few more that they used to have: a push up measuring cup and a serrated pie server with a cover but I couldn’t find them online).  Over the years, I’ve continued my mission, searching and collecting items that I now consider to be kitchen essentials.  You can imagine my delight when a couple of years ago my mom GAVE me her apple corer.  Yes!  THE original apple corer is all MINE!

As I mentioned, I’ve discovered a number of items that I believe every home cook needs.  Here’s a few of my favorites:

• Ice cream scoops in various sizes are great for shaping cookies and meatballs
• A salad spinner to avoid wilted salads and herbs
• A quality chef knife, a knife sharpener and a cutting board (Check out Chef Joseph’s knife skills video!)

Here are a few silly gadgets that I found when I was writing this post:

• This piggy or hen clip holds your spoon over a pot or pan!
• The cherry chomper!  Functional and cute! Chomp. Chomp.
• Hiya!  Take that lettuce.

Did you notice the huge garlic in my hands?  It’s actually a terracotta garlic holder.  I’m not sure you actually need one but I think a few fun items really help to bring some personality to your kitchen!

Today, I’m just a week away from my wedding shower and I must say that registering for kitchen stuff is probably the most fun part of the wedding planning process, thus far.  Here are a few items that I simply can’t wait to play with:

• Brilliant! A box grater with an attached cup
• Isn’t this is cutest salt mill?  They have a matching pepper mill too!
• Look at how organized all of your cake decorating supplies can be!

What are some of your must have cooking tools and gadgets?

Meet Me! I’m Lucinda: self proclaimed foodie, silly, mommy to my puppies

On weekends, I really like to do it up when it comes to breakfast: eggs benedict, omelets, French toast- you get the picture.  And on the rare occasion, when a side of bacon makes the menu- at clean up time I usually pour the rendered bacon fat  into a can or sop it up with a paper towel and toss it in the trash without a second thought.  But, here’s a neat idea!  I was joking around with Chef Joseph wondering what I could do with that flavor packed, rendered fat with really no expectation of an answer and to my surprise he shared this amazing recipe!

Bacon & Smoke Popcorn

Ingredients:

2 TBS       Bacon Fat (rendered from slab bacon)
1 TBS       Oil, Non-GMOSoybean
½ Cup     Popping Corn

Garnish:

2 TBS       Bacon Fat
3 TBS       Bacon, (cooked and diced)
2.5 TBS    Parmesan Cheese, grated
1.5 TBS    Salt, smoked
3 TBS       Scallions, chopped

Method of Preparation:

1. In a heavy bottomed pan, heat 2 TBS bacon fat with soybean oil over medium high heat.
2. When the oil/fat shimmers, add popping corn, and cover pan with lid.
3. Slowly swirl the pan in a circular motion over the heat– to help evenly coat the kernels.
4. The kernels will begin to pop.  Once the kernels are popped, remove from heat.
5. Transfer popcorn into a large bowl, add all garnishes and toss to coat.  Enjoy!

What’s your favorite indulgent snack?

Meet Me! I’m Lucinda: self proclaimed foodie, silly, mommy to my puppies

Last Thursday night, as part of my weekly routine, I was lugging my recycle bins out to the curb and it got me thinking…  When was the last time I took a good hard look at my impact on the environment?  I mean, I put everything that I possibly can in the recycle bin- but maybe I can do more to reuse before I recycle.  Think about it.  If we reuse just a fraction of the items that are typically recycled, I bet some serous time, energy and resources could be saved- ultimately lessening our overall impact on the environment.  I’m sure that Mother Nature would cheers to that!

As you can imagine, I do take advantage of one of the biggest perks of working at a soup company.  Yep!  I eat a lot of soup!  So, in honor of Earth Day- I gave myself a mission to find and share creative ways to reuse my empty soup bowls before they go into the recycle bin.  The only rule was that after reuse the bowl could still be placed in the bin or even better, re-reused!

Here are my 4 favorite ideas:

Bowls of Basil and Mint- I planted basil and mint into bowls.  I lined the bottom of the bowl with rocks to ensure adequate drainage until I can replant them outside in my window boxes!

Kitchen Garden- I saw this one on Pintrest!  Did you know that you can grow green onions in your kitchen?  Next time you buy a bunch of green onions band them together at the roots before you cut the green tops off.  Then, place the white bulbs into a bowl of water.  Change the water every day and in a couple of weeks you’ll have grown your own green onions!

Travel Water / Food Bowls- Since I’m so busy during the week, I like to spend quality time with my girly girlies (I have 2 dogs: Bucki and Lilo) on weekends when we go on all sorts of outdoor adventures.  We like to go to the beach, on hikes in the woods or visit friends and family.  Since we have 2 cars- I’ve learned that soup bowls make great travel water / food bowls!  Now, I keep as stash of bowls in each of our cars.

Bowl Blocks- I can’t remember where I got this idea- but I remember meeting a family who always traveled with a box of Dixie cups to keep the kids entertained.  Brilliant idea!  (But, not very reusable).  Since my house is strewn with dog toys- not kid toys, I realize that I need some toys for my nieces and nephews (to be).  A stack of bowls can become a tower made of bowls – just like building blocks.  After that, the bowls can double as fun family activity.  Here are a few one-of-a-kind ways to reuse your bowls- that I can’t take credit for: Pin Wheel, Flower Bouquet, Toy Bus, Toy Truck, Throw Game

Did you know that Earth Day Started back on April 22, 1970?  It all started in Wisconsin, IL but today it’s a day that’s celebrated in over 175 countries!

What do you reuse before you recycle?

Meet me! I'm Levon: Father, Strategizer, Armenian and avid nickname giver.

One of the many perks of my job is that I get to go to a lot of different food shows and tasting events throughout the year.  The one event that I look forward to the most is Natural Products Expo West (Expo West).  Expo West attracts over 50,000 natural food professionals and over 3,000 exhibitors of some of the most amazing foods and beverages.

I just got back from this year’s Expo West in sunny and warm Anaheim, California and I thought I would share some of my favorite finds with you all.  I must say that this year there were more attendees than ever so I was not able to break away from ladling soup for very long – otherwise, I am sure the list would have been much longer.

• Love Grown Foods

I tried their Cocoa Goodness Oat Clusters and I am totally hooked.  Maddy, the founder and chief love officer, gave me some samples to bring home with me and I have been enjoying them, mixed in with my yogurt, every morning since. If you are like me and you like to know the people behind the brands you use, I can assure you that all the people I met at Love Grown Foods are genuine and inspiring individuals.

• Two Leaves and a Bud

As anyone who knows me well will attest, I love me some green tea and generally indulge in two to three cups a day.  In the process, embarrassingly enough, I have become a bit of a green tea snob.  So, these days the standard for moving me away from my tried and true brands is pretty high but the folks at Two Leaves and a Bud definitely won me over.

• Rudi’s

Since starting my gluten free diet about a year ago, I can’t eat nearly as much at trade shows as I used to (this is probably a good thing).  So, you can imagine how thrilled I was to walk by Rudi’s and see that they were offering made-to-order chicken tacos.  The new gluten free tortillas they are launching are really good and I can’t wait to use them for fajita night with the kids.

• Wow Baking Company

Wow! Legitimately the best pre-made, packaged cookies I have ever had (gluten free or not).  The taste and texture of these cookies are truly wow.  I have to admit that at the end of a long day of standing, smiling and taking for 10 hours, I couldn’t wait to get over to their booth to satisfy my sweet tooth.

• Justin’s

I can’t think of any better food combination than peanut butter and chocolate – can you?  Whether you agree with that statement or not, you should check out Justin’s.  Most commonly known for their 8 different nut butters, they were introducing a new chocolate peanut bar that was out of this world.

Once I get caught up on emails, I can’t wait to really dive in and learn more about who each of these companies are and what they stand for.  While I genuinely enjoyed sampling each of these products, for me to become a true believer of a product or brand- I want to know all about the people, their company’s values and business practices.

I hope you find these product finds new and interesting.  What are some of your favorite food finds?

Meet Me! I’m Lucinda: self proclaimed foodie, silly, mommy to my puppies

I don’t know about you but for me this year has been the year of the slow cooker!  I find myself slow cooking at least once a week.  During the work week, it’s so easy to prep everything the night before or toss a few items together in the morning before I head out the door.  The very best part is walking into the house after a long day and being greeted by all those yummy aromas plus the fact that my dinner is hot and ready to enjoy- that is pretty fantastic.  But lately, I’ve decided that I need some new recipes to incorporate into the rotation.  I also noticed that I have accumulated a lot of spices from my holiday baking that I would really like to start using in more meals.  So, I went to the man who I knew could help, Chef Joseph and he solved my problems by creating this delicious Indian inspired Chicken Curry dish.

Slow Cooker Indian Chicken Curry

Ingredients- Chicken Marinade

3 LBS       Chicken thighs (boneless, skinless)
3 TBS       Vegetable Oil (reserve 1 TBS for searing chicken)
2 TBS       Curry Powder
1 TBS       Coriander
1.5 tsp.     Crushed Red Pepper
½ tsp.       Cayenne Pepper
1 TBS       Garlic, mined
1 TBS       Ginger, minced
¼ tsp.       Cinnamon
1 TBS       Sea Salt

Ingredients- Slow Cooker Sauce

1 TBS       Tomato Paste
½ Cup      Peanut Butter
1.5 Cup    Coconut Milk
1.5 Cup    Chicken Stock
1 each      Lime, quartered

Ingredients- Vegetables

½ LBS      Yukon Gold Potato, peeled and cubed
½ LBS      Sweet  Potato,  peeled and cubed
1 each      Carrot, large dice
1 each      Red Onion, large dice
1 each      Green Pepper, large dice

Garnish/Accompaniment

Cilantro (fresh, chopped)
Cooked rice (Basmati or Jasmine)

Method of Preparation:

1. Marinate the chicken: In a large bowl, combine chicken with oil, spices, garlic and ginger.  Cover with plastic wrap and marinate for one hour in the refrigerator.
2. Sear the chicken: Heat a large sauté pan over medium high heat.  Add one tablespoon of oil and heat until oil shimmers.  Sear chicken thighs on both sides until golden brown, about 2 minutes.  Then, set seared chicken aside on paper towels to drain.
3. Make the sauce:  In a separate bowl, mix the tomato paste, peanut butter, coconut milk, stock and lime, set aside.
4. Set it and forget it: Layer chicken thighs on the bottom of your slow cooker.  Next, layer cut vegetables (potatoes, carrot, and onion) on top of the chicken.
5. Pour slow cooker sauce over the chicken and vegetable layers.
6. Set slow cooker on low and cook for 8 hours or until chicken is cooked and falling off the bone.
7. Season with salt and pepper to taste.
8. Garnish, serve and enjoy!

Last week’s Pantry Makeover post was about spring cleaning your home and getting rid of the processed foods in your pantry that have passed their prime.  This week’s post is about spring cleaning your body.  With all of those expired foods off your pantry shelves, now is the time to restock with nutrient-dense, health-supportive foods.

Below is a list of my favorite pantry staples that I always have on hand to prepare quick, healthy meals and snacks at a moment’s notice.

Whole Grains

Loaded with vitamins, minerals, fiber and antioxidants (and some even offer a considerableamount of plant-based protein), whole grains are inexpensive nutrient-dense foods, meaning your dollar goes far for the amount of nutrition received.  Better yet, their uses are endless, including: hot breakfast cereals; composed salads; side dishes; grain and veggie burgers; stuffings; and every kind of savory and sweet baked goods.

At any given point in time, I recommend having at least three whole grain options on hand, such as: brown rice; wild rice; quinoa; millet; amaranth and buckwheat (Did you know that all of these grains are naturally gluten free?).

Nuts and Nut Butters

The nut’s reputation has changed dramatically over the last decade as continuous nutrition science shows numerous health benefits.  Each nut has a unique set of nutrients to offer, but as a category they provide: mono and poly-unsaturated fats (the good fats); omega-3 fatty acids; vitamins, minerals, antioxidants and fiber.

I usually have at least three different nuts in my pantry at any given time and sometimes as many as five.  Nuts add nutrients and satiety to breakfast when sprinkled over breakfast cereals, on yogurt and fruit parfaits, or pancakes.  They add delicious flavor and a crunchy texture when tossed into salads and soups.  Mix a few nuts with a few types of dried fruit and you have endless combinations of trail mixes for on-the-go snacks.  They also add a nutrition punch and lots of flavor to baked goods and as a coating to fish and chicken dishes.  Lastly, they are a welcome addition to many desserts, including cookie, brownie and cake batters and as a topping to ice cream, frozen yogurt, mousses and custards.

I also recommend having an all-natural nut butter on hand, such as peanut, almond or cashew.   They are great spread onto toast, crackers and rice cakes as well as on apple or banana slices and celery sticks.  Nut butters are also showing up in lots of baked good recipes, which increases their fiber, protein and antioxidant content.

Seeds

Ounce for ounce, seeds are highly nutrient dense.  They are good sources of protein, healthy oils, minerals and fiber.  We may eat them in small quantities, but their uses are so vast that a little here and a little there adds up to a lot of flavor, texture and nutrition.  I keep a variety of flax, hemp, chia, sesame and pumpkin seeds on hand to add rich flavor and crunchy texture to salads, soups, parfaits, cereals and baked goods.  Because seeds contain oils and are used in small quantities, it is a good idea to store them in the refrigerator so they stay fresh longer.

Baking Flours and Starches

The flour shelf of the supermarket has come a long way since refined white all-purpose flour.  Whole grain and nut flours are plentiful.  Not only do they add variety to your baking repertoire, but whole grain and nut flours offer unique flavors and textures as well as a much healthier nutrition profile.

Flours I always have in my pantry and for which you can find endless recipes for include:  almond and peanut flours; chickpea and fava bean flours; brown rice flour; and cornmeal.  I have found that gluten free baked goods are best when utilizing a flour mix that includes both a whole grain or nut flour and a starch.  Potato, tapioca and corn starches are good to have on hand.

Sweeteners

I advise sticking with all-natural sweeteners that are less refined than table sugar while offering good flavor.  My go-to sweeteners include 100% pure honey and 100% pure maple syrup.  On occasion, I use agave syrup.

Oils

If I had to choose one ingredient to have in my pantry other than pepper and salt, it would be extra virgin olive oil. Its health attributes and delicious flavor make it perfect for using in fresh foods or for roasting and grilling.  Use it as the foundation for homemade salad dressings, to roast vegetables in the oven and to grill fish, poultry and meats.

Olive oil burns at higher temperatures, so I recommend having at least one other oil on hand for preparing savory dishes over the stove.  Good choices include: sesame; walnut; grapeseed; or avocado.

In short, I recommend having olive oil and at least one other vegetable oil (with a more neutral flavor profile) in the pantry at all times.

Other Pantry Necessities

• Dried fruits (without added sulfites) – for trail mixes; hot cereals; yogurt parfaits; green salads; grain salads and more.

• All natural popcorn (without added oils or butter) – use your imagination and create your favorite seasoning blend for a low-calorie, fiber rich whole grain snack.

• 100% corn tortilla chips – as a crunchy snack on their own or with black bean or guacamole dips.  They are also delicious when eaten with chili or other soups or smashed to add texture and flavor to recipes.

• Rice cakes – I know they have a bad reputation, but I prefer crunchy rice cakes to soft breads.  I love them with hummus and veggies, almond butter and banana slices, and pesto.  Choose brands that use whole grain brown rice or have wild rices mixed in.

• Salt and pepper – I believe that most foods can be made to taste good when cooked with salt, pepper and olive oil.  I highly recommend having on hand at all times good quality fresh black peppercorns and a Kosher salt and sea salt.

Do you have a pantry staple not mentioned here that you can’t live without?

Meet me! I'm Rachel, Kettle Cuisine's Consulting Dietitian

The Vernal Equinox — aka the first day of Spring — is March 20th, just two weeks away.  As you think about (whether positively or negatively) dusting the furniture, cleaning out the garage and letting the fresh air in, make sure to add one more thing to your list…a pantry makeover.

Just as dust accumulates, so does the amount of packaged food products in your pantry.  And I’m willing to bet many of those foods are past their prime.  While it’s pretty clear when food in the refrigerator needs to be thrown out–fuzzy stuff growing; awful smells circulating; and once pretty vegetables wilting–it’s not as easy parting with packaged foods.

Here are a few helpful tips and interesting information to help you clean out your panty so that the food you are eating is not only safe, but healthy and tasty, too.

Best By, Use By, Sell By Dates – What do they all mean?

We see these terms on packaged foods all the time, but what do they really mean?  Food
product dating consists of defined terms determined by the United States Department of Agriculture Food Safety and Inspection Service.

• A “Sell By” date tells the retailer how long a product should be displayed for sale.  The consumer should buy the product before the date expires.

• A “Best If Used By (or Before)” date is the timeframe recommended to consume the product by for best flavor or quality.  It is not a purchase or safety date.

• A “Use By” date recommends the time frame to fully consume the product by while it is still at its peak of quality.  This date is determined by the product manufacturer.

What to Do When There is No Date

If there is no date on the package and you notice a change in taste, smell, color or quality, that’s your clue to part with the product.  I know many of you out there are thinking that this is wasteful, and I’m going to tell you why it’s not.  In today’s environment, we generally overeat while not getting proper nutrition.  To prevent this, it’s important to eat food at its peak of taste and nutrition so that we get the maximum nutrition and satisfaction from the calories we are consuming.  When food is at its optimal nutrition, we get the most out of every calorie.  In addition, when food tastes its best, we are fulfilled with proper portion sizes.  When it is lacking in taste, we tend to seek more of it in order to be satisfied.

Here are recommended timeframes for storing staple pantry items.  Knowing the expiration dates of these products can help you make smart purchasing decisions as it relates to appropriate package sizes.  For example, if you bake several times a week, it makes sense to purchase flour in bulk.  However, if you cook a few times a year for special occasions only, then it doesn’t make sense to purchase the family-sized seasoning blend, as it will just go to waste.

Other Pantry Storage Tips

• Flavor and nutrients seep out of canned foods over time, so it’s best to consume canned products by the “Use By” date.  It’s also important to choose cans that are safe.  Choose BPA (Bisphenol-A)-free cans whenever possible.
• Packaged foods can be stored for a long period of time often because they contain preservatives.  Select dried packaged foods that can hold without preservatives or consider frozen options, which will hold flavor and nutrients longer.
• Check labels to see if the manufacturer recommends refrigerating the product after the seal has been opened.  This is often the case for products that have oils or other ingredients that can go rancid over time.
• Most packaged foods are recommended to be stored in a cool, dry place, so be sure to store them in a cabinet or pantry that is far away from the oven or stove.
• After a package has been opened, restore the contents in sealed containers or baggies to retain freshness.
• Check dates at least three times per year so that you can prioritize eating foods that are close to expiring.
• If you know you won’t consume a food by its expiration date, donate it to a food pantry, where it can be put to good use right away and not wasted.  Click here to see our previous post about how to prevent food waste.

This week’s Pantry Makeover post focused on getting rid of the old.  In next week’s post — Pantry Makeover: Spring Cleaning for Your Body — I’ll provide a list of health-supportive foods that should be a part of every household pantry.

What are some of your favorite pantry staples?