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
For 22 years, Sandy Todd Webster was the chief architect of IDEA's content program - including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS - the industry's leading resources for fitness, wellness and nutrition professionals worldwide. She created, launched and nurtured these brands and many others during her productive and purposeful IDEA tenure. Sandy is a Rouxbe-certified professional plant-based cook and a Precision Nutrition Level 1 Coach who is pursuing a Master's degree in Sustainable Food Systems through The Culinary Institute of America (expected August 2024). She plans to combine these passions with her content expertise to continue inspiring others to make the world a more just, healthy and regenerative place.
