Colorful Carrots (organic) -TJ

Colorful Carrots (organic) -TJ

These organic carrots are both colorful and delicious. Trader Joe’s sells them in their refrigerated produce area. Use them to make a variety of recipes in The Foodie Bar Way cookbook, like Curry Zuna (watch me prepare this on Good Day Sacramento TV), or make my Zippy Carrot Slaw (watch me whip this up on California Bountiful...
Greens – ready to use/eat – TJ

Greens – ready to use/eat – TJ

I buy lots of greens, including kale and mixed greens, to enjoy throughout the week in our Smoothie Foodie Bar, Crazy Salad Foodie Bar, and, well, greens can be incorporated into nearly every meal! Lot of ideas for you in The Foodie Bar Way cookbook, including Thin Crust Kale Pizza (watch me make it on California Bountiful TV)!  Trader Joe’s has a good selection! I keep my greens in our garage fridge so that they stay colder (fridge in the house gets opened a lot during a typical morning and...
Tomatoes – Fresh (organic) -TJ

Tomatoes – Fresh (organic) -TJ

Trader Joe’s carries a variety of organic tomatoes, though once you grow your own, a store bought tomato will never measure up! Don’t keep tomatoes in the fridge, as they lose flavor quickly! If you haven’t made my Tomato Almond Pesto recipe for The Foodie Bar Way cookbook yet, don’t delay… our Hagenburger’s Party Pasta is my husband’s favorite...
Zucchini – (organic) – TJ

Zucchini – (organic) – TJ

Trader Joe’s sells organic zucchini (also known as summer squash) on a consistent basis, and I find it tends to be less expensive than at the supermarket/grocery store. Some of the zucchini (as well as some sweet corn and papaya*) grown in the US is from genetically engineered (GE) seeds. If you want to avoid this, buy organic. *All commercial production of GE papayas is in Hawaii. However, most of the papayas sold in the continental United States are imported from Brazil, Mexico, and the Caribbean (and not genetically engineered)....
Japanese Eggplant

Japanese Eggplant

I absolutely LOVE Japanese eggplant! They are easy to slice in to planks, rounds or even just in half, lengthwise. I like to grill or roast them, (Fajita Grilled Veggies or Mediterranean Grilled Veggies – both recipes in The Foodie Bar Way). I also broil them with a miso-based marinade. Have fun with these purple...
Power Greens!

Power Greens!

We buy 2-3 bags of Power Greens every week at Costco! I use them in MANY of the Foodie Bars and recipes, including my Crazy Salad Foodie Bar, Smoothie Foodie Bar, Pasta Foodie Bar, Mexican Quinoa, Southwestern Loaded Sweet Potato and more!
Brussels Sprouts – fresh

Brussels Sprouts – fresh

Though I didn’t grow up eating them, I LOVE Brussels Sprouts! My mom did not enjoy them as a child (overcooking them makes the flavor overpowering and the texture mush), so she never prepared them for our family. When done right, they are amazing! (gently steamed until tender or roasted) Sometimes, stores will even sell them still on their...
Chipotle in Adobo

Chipotle in Adobo

Chipotle peppers are roasted jalapeños and are canned with adobo sauce. The peppers are still whole, with the seeds inside. If you want the smoky pepper flavor without all of the heat, be sure to scrape out the seeds before mincing (finely chopping) the chipotle. Most recipes only call for 1-2 peppers, so you will have plenty leftover, even if you only buy a small can. I like to use the snack or sandwich size zip top bags and freeze one pepper with a few teaspoons of sauce in each per bag. Then, I can thaw out a bag for a recipe (like my Seasoned Black Beans or Sofritas in The Foodie Bar Way) in just a few...
Corn – frozen – (organic whenever possible)

Corn – frozen – (organic whenever possible)

I always keep several bags of organic frozen corn. It couldn’t be easier than grabbing a bag from the freezer, cutting off one corner, pouring out the amount I need (still frozen) and returning the rest to the freezer. It will be thawed in no time (can also rinse in a colander to speed it up). Currently, corn and soy are going to be the most important items to look for non-GMO. Buying organic corn and soy are makes it easy to avoid GMO since that is one of the requirements related to using the organic...
Edamame – Ready to Eat

Edamame – Ready to Eat

We buy Organic Edamame (ready-to-eat) in the refrigerated area at Costco. I always look for packages with the date furthest in the future. When I get home, I divide up the pods into 3 quart zip-top bags and put two in the freezer, because I know we won’t eat them all during the week, (and I don’t want them to go bad). The smaller bags will easily thaw overnight in the refrigerator. You can also buy frozen edamame (uncooked), just boil for 4-5 minutes before...
Rainbow Salad

Rainbow Salad

Rainbow Salad – sold by Mann’s -is a cousin to Broccoli Slaw, however includes the addition of cauliflower (broccoli, cauliflower, purple cabbage and carrots). If often goes on sale at my local supermarket for $0.99 and I use it in my Crazy Salad Base, as well as soups, Un-Fried Rice Foodie Bar, stir-fries and...
Bok choy

Bok choy

While some of my students grew up eating bok choy in stir-fries and soups, others have never tasted this wonderful vegetable from the cabbage family. It is super crispy and can be enjoyed raw in a salad or cooked. It is very nutrient dense and provides calcium that is easily absorbed by your...
Beets – fresh and roasted

Beets – fresh and roasted

Beets can be purchased and cooked or enjoyed raw (grated in salad… amazing -better than you think it would be!), or available already cooked and vacuum sealed. Perfect for your Crazy Salad Foodie Bar or the Beet with Citrus recipe in The Foodie Bar Way. For fresh beets, the condition of the greens will let you know how fresh they are. As soon as you get them home, separate the greens from the beet roots and use the greens within a day or so. The beet roots will last for a week or more in a bag (in the crisper drawer of the...
Sea vegetables – Seaweed – nori snacks and dulse

Sea vegetables – Seaweed – nori snacks and dulse

Seaweed snacks made from nori are showing up at many stores, from the local supermarket to Costco. Sea vegetables, including “seaweed” are very nutrient rich, especially when it comes to minerals like iodine. Dulse is another type of sea veggie that can be found powdered. Unopened packages should be put into air-tight zip-top bags so they retain their crispy texture. Both impart a “flavor of the sea” to...
Potatoes – sweet – orange colored flesh

Potatoes – sweet – orange colored flesh

These sweet potatoes are delicious and commonly labeled as “yams” – though true yams are very large roots, can weigh over a hundred of pounds, are white in color, and commonly grown in Africa, Asia or the Caribbean.  If you plan to roast them whole, but have had these orange colored flesh sweet potatoes and thought they were a bit stringy, try the light colored flesh varieties – as their texture is ultra creamy. Enjoy an easy recipe for Baked Sweet Potato Fries from The Foodie Bar Way or my website (www.TheNutritionProfessor.com). Experiment with steaming them for a few minutes (just slightly tender – not fully cooked), before seasoning them and putting them into the oven to get crispy. Keep them in a cool, dark cabinet away from onions until you are ready to use them, checking them daily to make sure they don’t soften and begin to...
Potatoes – Sweet – Light colored flesh

Potatoes – Sweet – Light colored flesh

When many people think about sweet potatoes, they might picture a bright orange dish on the Thanksgiving table. However, these sweet potatoes with light colored flesh are VERY creamy when cooked (the orange colored flesh can be a little stringy, and are great when cubed or cut for roasted “fries”). If you haven’t tried them – do so right away! They are the star of our Southwestern Loaded Sweet Potato recipe in The Foodie Bar...
Potatoes – purple

Potatoes – purple

Purple potatoes are bursting with phytonutrients, ready to protect your cells! These are available at our local supermarket, year-round. I will put a few pictures of whole purple sweet potatoes up once I get an opportunity to get to a Farmers’ Market in Sacramento, where I have purchased them in the past. Keep them at room temperature in a dark cabinet (away from onions), until you are ready to use them. The color is...
Peperoncini

Peperoncini

It seems that relish and peperoncini’s are very difficult to find without added food coloring. Mezzetta is a very popular brand and has a “natural” line – called “Jeff’s Naturals” – so food coloring! Yippee!! I believe that I found these at Sprouts (supermarket). Ask your local market to carry them.  Keep refrigerated once...
Noodles – Shirataki

Noodles – Shirataki

Shirataki noodles are extremely low in calories and made from either soybeans/tofu or Japanese konjac yam. They are usually sold in a bag filled with water, in the refrigerated area of the produce aisle (with the tofu, wonton wrappers, miso, etc.) and will last unopened for up to a year. They are flavorless, but may have a “fishy” odor when the package is opened. Rinse the noodles well in a strainer or sieve and then dry the noodles by placing them in a dry pan over medium heat until they “squeak.” Then they can be used in a variety of recipes from a fun Pasta Foodie Bar to rice paper rolls (will be in the next Foodie Bar...
Parsley – curly – fresh

Parsley – curly – fresh

I buy the biggest bunch of parsley I can find each week for my Crazy Salad Base (in The Foodie Bar Way or on my website www.TheNutritionProfessor.com). When I get it home from the market, I plunge it into a big bowl of ice water and then remove the large stems and use my salad spinner to remove excess moisture before wrapping it in paper towel and puttin it into a produce bag. Italian parsley (flat leaves) also works in nearly any recipes that calls for parsley. The exception that I can think of is Tabouli (see video of me making it on TV) – I have only made that with curly parsley, as it has a lighter texture when finely chopped than does Italian...
Mushrooms – fresh

Mushrooms – fresh

Fresh mushrooms can be purchased at any grocery store, though I buy a 24 oz container of them at Costco each week for my Garlic Mushrooms (recipe in The Foodie Bar Way) and on my website (www.TheNutritionProfessor.com). When choosing white button mushrooms, always look for the package with the largest mushrooms, (most health-promoting power). If I am lucky enough to find them at Farmers’ Market (see below), then I certainly pick some up. Keep them cool (right into the fridge, not left on counter), to maximize nutrient content.      ...
Marinara (tomato) sauce

Marinara (tomato) sauce

Growing up in an Italian family, we always made our “red sauce” from scratch, so I am pretty picky. While I love to make my Quick Tomato Sauce (in The Foodie Bar Way), I always have a few jars of Trader Joe’s Organic Spaghetti Sauce with Mushrooms on hand. Not only is the flavor great, but the ingredients are organic, it does not contain any oil (quite uncommon), the mushroom pieces are super tiny (a plus for my son who doesn’t like to eat mushrooms when he can see them) and it sells for less than...
Jicama – fresh

Jicama – fresh

Jicama is one of my favorite veggies! I love making my Jicama Chips (in The Foodie Bar Way cookbook and on my website – www.TheNutritionProfessor.com) Be sure to peel the skin completely, including the layer underneath the outer peel- texture slightly resembles a light version of the outside of a coconut. The jicama should be very hard and heavy for it’s size. I have never had luck with jicama covered in a waxy coating, so find a grocery store that sells them without any wax. Depending on the weather, whole jicama will typically be ok on the counter for a few days, but as soon as you cut into it, the pieces will need to be kept...
Mixed Greens – (a.k.a. Salad Greens)

Mixed Greens – (a.k.a. Salad Greens)

I buy triple washed organic salad greens (16 oz container) every week for my Crazy Salad Base. I am very picky when I choose the container, and every once in a while, I will find leaves that have already started to decay. I will typically throw away a few leaves, but if many are in bad shape, I will return the container and get a replacement. (Yes, this is a hassle, but less frustrating than picking through each leaf and wondering if my lunch salads are going to go bad before I get to enjoy...
Kale – Red (or Purple) – fresh bunch

Kale – Red (or Purple) – fresh bunch

Kale is also available with purple stems, with the color also integrated into the leaves. Color, especially deep purples, let us know that these greens are full of important phytonutrients that protect our cells. Same procedure with these – rinse to remove any visible soil, soak in ice water bath to remove additional debris, then spin in salad spinner to remove excess moisture before wrapping in paper towel/clean dish cloth and refrigerating in a bag in the crisper drawer.  This type of kale, along with a bunch of lacinato kale, are two key components of my Crazy Salad...
Kale – Lacinato (a.k.a. Dinosaur) – fresh bunch

Kale – Lacinato (a.k.a. Dinosaur) – fresh bunch

Lacinato or Dinosaur kale is typically very dark green and the leaves are shaped like large feathers with a very bumpy texture. They are easy to clean and chop and are a staple in my weekly Crazy Salad Base. After they soak in a large bowl of ice cold water, I remove much of the water by ripping the long leaves in half and placing them in my salad spinner. If I am not going to use them right away, I’ll wrap them in paper towel and then into a produce bag in the crisper drawer of the fridge. I do not remove the stem before stacking them up on top of one another on my cutting board and then finely chopping/shredding (goal: confetti...
Kale – Curly – organic

Kale – Curly – organic

There are several types of kale, this one is called “green curly” kale and is part of my Crazy Salad Base. (Trader Joe’s also carried kale, already chopped, but the pieces aren’t small enough for my salad mix, so I would have to “re-chop” them, but they are perfect for soups or to...
Frozen Greens (Kale and Spinach)

Frozen Greens (Kale and Spinach)

I always have a few bags of organic greens tucked away in my freezer to have ready to add to any recipe! Be sure to check out my tips for using a food processor to chop these greens while still frozen, it makes all of the difference! (Scrambled Tacos… coming to your kitchen soon!) Any brand of organic frozen greens will work (including store...