Since Roland’s seasonal cooking lecture last spring, I’ve been trying to do more seasonal produce buying. He advised us to walk in the store and look around at the produce, selecting what looks good and then creating our meals for the week based on what’s good, rather than just what’s on my recipe list.
The reality is, we’re all going to eat cake sometimes. Thank goodness, right? Celebrations are some of the best parts of life and should be savored. But they also (can) entail heavy, super sugary and processed foods packed with food coloring. Think white grocery store cake. Just like our workouts, having a plan and being in front of the inevitable sugary treat can minimize harmful ingredients while still enjoying something special with friends and family.
We love this healthy fried rice recipe, which is a variation on the traditional stir fry. One of the main reasons it is always in our dinner rotation is because the base ingredients are something we almost always have on hand and the “required” veggies (carrots, celery and broccoli) are long lasting in the refrigerator. I’ll frequently cook this the last night before we go grocery shopping. I also like that this recipe is a loose guideline. It is nice to be able to add or subtract ingredients based on what looks good and is in season.
“I cook with love,” Justa Pasta owner Roland Carfagno.
Our April 8 lecture with Roland proved to be the perfect reminder that above all, cooking should and can be fun, relaxing and about connecting with our loved ones. By keeping ingredients simple, high-quality and fresh, meal preparation can also be simple and easy.
Roland Carfagno, owner of Justa Pasta, will share his personal strategies for eating seasonally, simply and fresh. With more than 20 years of success in the restaurant industry, Roland will explain how to maximize flavor, nutrition density and ease of preparation. Learn how to make “What’s for dinner?” a simple and clean answer.
Special thanks to Ryan Bowen of Haumanu for sharing powerful insights about the foods we consume at our lecture series on February 11. He touched on many different aspects of food, providing knowledge about topics such as preservatives, “natural and artificial” descriptions and high fructose corn syrup.
Ryan Bowen, our in-house nutritional therapist, will be dissecting the complexities of our modern food supply. He will discuss the evolution of the modern diet and the impact history has had on the foods we consume today. Ryan will help you understand the perils of processed food, the gimmicks used by marketers and the importance of nourishing your body with healthful, whole foods, unaltered from what nature intended.
Void of processed additives, homemade baked goods make great, realistic snacks. Especially for kids and guests. Hopefully this is just in time for your holiday baking needs, minus all the extra sugar (this recipe only calls for 1/4 cup). Plus, the whole-grain flour, two eggs and yogurt give it an extra protein boost to keep blood sugar spikes minimal.