Ways to teach your kids about food waste

Forty percent of all food in the U.S. goes to waste when tossed by restaurants, supermarkets and consumers, costing our economy $1 trillion in the last two decades, while destroying 10 percent of global wilderness. Ways to encourage your children to help, according to the educational program “Speak Out. It’s YOUR Earth!”:

— Start a six-week project challenging your family to reduce food waste by 25 percent.

— Involve children in planning, shopping for, preparing and storing leftovers from a week’s meals.

— Volunteer together at a food bank or soup kitchen.

— Don’t overload children’s plates unless they ask for large portions, and save leftovers for later.


Break free from cooking ruts

As seasons turn, you might crave different types of food. This is the perfect reason to think beyond the ordinary and experiment by using these fresh food ideas from Eggland’s Best:

Eat fresh: Enjoy the farm-to-table trend at home by visiting the local farmers market. The sweet peas and strawberries you buy may have just come off the plant that very morning. Stock up on fresh foods for snacking and cooking.

Meal mix-ups: Have fun experimenting to find combos that tantalize the taste buds. Chicken and waffles? Why of course! Watercress Confetti Quinoa for dinner? Yum. Pancakes instead of tortillas when making wraps? Sure!


Plant-based tips for a healthy weight

Registered dietitian Sharon Palmer offers seven tips to achieve or maintain a healthy weight:

Prioritize breakfast. Eating breakfast kickstarts your metabolism and gives you energy and focus.

Add movement. Just 20-30 minutes of daily physical activity, like a brisk walk, can help you maintain or lose weight.

Start with SMART goals. When your goals are Specific, Measurable, Achievable, Relevant and Time-bound, you are more likely to achieve them.

Don’t skip meals or snacks. Skipping meals can lead to uncontrollable hunger and binge eating.

Pre-portion pistachios. Did you know there are 49 pistachios in one serving? Pre-portion pistachios into small bags on Sunday and you’ll be set for a week of smart snacking.

Get creative with pistachio flour. Pistachio flour is a gluten-free flour alternative that can spice up traditional recipes.

Swap your nighttime snack. Swap your typical nighttime snack of cookies, candies, pizza or ice cream for a more balanced choice.


Seared Salmon with Lentil Salad

The Good Housekeeping Test Kitchen recently shared this lean and heart-healthy recipe for a salmon and greens dinner.


4 (5-ounce) skinless salmon fillets

2 tbsp. plus 2 tsp. olive oil

2 lemons, halved

2 tsp. Dijon mustard

1 tsp. fresh thyme

1/2 small red onion, finely chopped

1 (15-ounce) can lentils, rinsed

1 small seedless cucumber, cut into pieces

4 cups baby spinach

1/4 cup fresh dill, very roughly chopped

1/4 tsp. salt

1/4 tsp. pepper

Heat large skillet on medium. Season salmon fillets with 1/4 teaspoon each kosher salt and pepper. Add 2 teaspoon oil to skillet, then salmon and lemon halves, cut-side down, and cook until salmon is opaque throughout, 5 minutes per side. Squeeze the charred lemon halves over salmon.

Meanwhile, in large bowl, whisk together lemon juice, mustard, remaining 2 tablespoon oil and salt and pepper; stir in thyme. Toss with onion and lentils, then fold in cucumber, spinach and dill. Serve with salmon.

— Brandpoint