This month’s hack comes to us from Sanna Delmonico, MS< RDN, a nutrition and food safety instructor at The Culinary Institute of America at Greystone.

Go for a “Twofer”

Try to get two meals out of most things you prepare. For example, if I’m making butternut squash, I will cube and roast two squashes so I have plenty to serve over whole-grain pasta or in tacos made with fresh corn tortillas, black beans and queso fresco one night, and enough to purée into a quick soup another night.

Another of my favorite ways to use extra meat or shrimp and vegetables is to have a make-your- own-spring-roll night: You can fill the rolls with julienned carrots, cucumber or celery, plus jalapeños, leftover meat or shrimp, and rice noodles. I just make a quick peanut sauce for dipping.

Do you have a favorite trick or tip you use to make meals healthier, easier to prepare or more flavorful? Share your tip with Sandy Todd Webster at [email protected] We may publish your idea in an upcoming installment of this column!

Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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