The Connection between Food Choices and Planet Health
April 22 is celebrated as Earth Day around the world. It’s planned as a day to raise awareness of how all the decisions we make impact the health of our planet as well as things we can do in our daily lives to fight for a clean environment.
Did you know that one of the top four things that impacts planet health are the food choices we make? Food choices, from shopping to preparing to eating to storing, can impact greenhouse gases produced and what ends up in landfills.
Consider the following tips for celebrating Earth Day and planet health on any day of the year!
Buy fresh, frozen and canned fruits and vegetables. Fresh produce is one of the most common foods that gets wasted. When grocery shopping at your favorite Buehler’s, buy enough fresh produce for the next 2-3 days as well as produce items that last longer such as carrots and potatoes. Buy canned fruits and vegetables for use in soups, stews, stir fries, oatmeal bakes and yogurt parfaits later in the week. Choose frozen options, which are easily portioned out for smoothies or quick additions to lunch salads.
Enjoy plant-forward meals more often. Plant-forward eating habits celebrate plants and emphasize them in meals and snacks. It doesn’t mean giving up meat, poultry and fish, just shifting the balance to enjoy more plant-based foods. Think about adding beautiful fruits and vegetables, hearty beans and whole grains, and crunchy nuts to daily eating habits. Try our make once, eat twice recipes for Plant-Powered Black Bean and Beef Blend, Mexican Lasagna, and Tuesday Tacos.
Use Buehler’s Healthy Living Vegan tags. Plant foods have a lower carbon footprint, and our Vegan Healthy Living tags throughout the store help you easily find these choices and add them to your shopping cart.
Use the entire food item. Did you know that broccoli stalks, when peeled and sliced, make a great snack? Or that you can save carrots tops and ends, onion peels, and other trimmings from vegetables to make a great stock for use in soups and other recipes?
Minimize food waste. Set aside one night each week for “Leftover Dinners.” Use leftover meat and veggies to make quesadillas. Cook down fruits which are looking sad as a sauce to have on pancakes, waffles, chicken or pork. If bread has gone stale, drizzle it with olive oil, smear with a cut tomato, and warm in the oven.
Do you have a favorite tip managing food waste? Share it with us on our Facebook page.
Consuming more plant-based foods is good for people and the planet!
If you’re wondering how to add more nutritious plant foods to your meals join Buehler’s Registered Dietitians for a virtual cook-along and learn how to make a delicious, Plant-Powered Black Bean and Beef Blend along with 2 simple recipes – Mexican Lasagna and Stuffed Burrito Peppers.
Below you will find the recipes and a shopping list of ingredients you will need to participate. Buehler’s will also be selling this “bundle” of ingredients at our stores April 11 – 17.
The Plant-Powered Cook-Along IS posted on our YouTube channel. Click the link below to access the video!
Make Once – Eat Twice! Blend yields approximately 8 cups which can be used in our Mexican Lasagna and Burrito Stuffed Peppers recipes below.
Prep time: 20 minutes
Ingredients:
1 medium yellow onion
8 oz. crimini mushrooms
1 pound lean ground beef
1 TBSP olive oil
2 cans (15 oz.) BUSH’S® Black Beans, drained
1 package (1 oz.) taco seasoning mix, 25% less sodium
1 can (15 oz.) crushed tomatoes
1 can (11oz.) yellow kernel corn, drained
Directions:
Pulse onion and mushrooms in food processor until coarse texture. Set aside.
In large frying pan, brown ground beef. Drain fat. Set ground beef aside in separate bowl.
In same frying pan, heat oil. Add onions and mushrooms from food processor and sauté for 3-4 minutes or until most of the moisture has been released. Add the black beans and mix.
Add the cooked ground beef, taco seasoning, crushed tomatoes and corn to the black bean and mushroom blend. Mix and cook until heated through.
Set aside 2 cups for Burrito Stuffed Peppers and 6 cups for Mexican Lasagna.
Nutrition information (per ½ cup serving): 113 calories, 4.5 g fat, 11 g carbohydrate, 3 g fiber, 9 g protein, 218 mg sodium
Mexican Lasagna
Makes 6-8 servings
Ingredients:
Approx. 6 cups Plant-Powered Black Bean and Beef Blend
16 yellow corn tortillas
1 -2 cups shredded low-fat Mexican cheese blend
Directions:
Preheat oven to 350°F.
Spray bottom of an 9X13 baking dish with vegetable cooking spray. Place 4 corn tortillas on bottom of baking dish and layer approx. 2 cups Plant-Powered Black Bean and Beef Blend on top; Repeat layers ending with tortillas as top layer. Top with cheese.
Bake uncovered for 25 minutes until cheese melts and casserole is heated through.
Top with light sour cream or diced avocado if desired.
Burrito Stuffed Peppers
Makes 4 pepper halves
Ingredients:
2 cups Plant-powered Black Bean and Beef Blend
1 cup cooked brown rice
2 large red bell peppers
1 cup shredded low-fat Mozzarella cheese
Directions:
Preheat oven to 350°F. In a large bowl, mix together cooked rice and prepared Plant-Powered Black Bean and Chicken Blend.
Cut peppers in half lengthwise and remove seeds. Place cut side up in a 9 x 13 baking dish.
Spoon blend mixture into each pepper half (approximately ½ cup in each). Sprinkle each pepper with 2 tablespoons shredded cheese.
Cover baking dish with foil and bake for 30 minutes or until peppers are softened.
Cilantro Sour Cream Recipe Mix 1 cup low fat sour cream, 6 Tbsps. fresh chopped cilantro and 2 Tbsps. lime juice in small bowl. Cover and refrigerate until ready to serve.
Sign up to participate in our Plant-Powered Earth Day Cook-Along!
We’ll be posting the Cook-Along on YouTube April 19-April 25. Our Dietians Shari and Annette will show how to create Plant-Powered Black Beans and Beef along with two recipes using this blend.
We’ll email you an ingredient shopping list and link to the video when it is live!
https://www.buehlers.com/wp-content/uploads/2018/05/BuehlersLogo-New.png00Karen Brennerhttps://www.buehlers.com/wp-content/uploads/2018/05/BuehlersLogo-New.pngKaren Brenner2021-04-05 08:26:342021-04-05 08:26:34Buehler's Plant-Powered Earth Day Cook Along
Food Choice + Planet Health
The Connection between Food Choices and Planet Health
April 22 is celebrated as Earth Day around the world. It’s planned as a day to raise awareness of how all the decisions we make impact the health of our planet as well as things we can do in our daily lives to fight for a clean environment.
Did you know that one of the top four things that impacts planet health are the food choices we make? Food choices, from shopping to preparing to eating to storing, can impact greenhouse gases produced and what ends up in landfills.
Consider the following tips for celebrating Earth Day and planet health on any day of the year!
Do you have a favorite tip managing food waste? Share it with us on our Facebook page.
Plant-Forward Cook-Along
Consuming more plant-based foods is good for people and the planet!
If you’re wondering how to add more nutritious plant foods to your meals join Buehler’s Registered Dietitians for a virtual cook-along and learn how to make a delicious, Plant-Powered Black Bean and Beef Blend along with 2 simple recipes – Mexican Lasagna and Stuffed Burrito Peppers.
Below you will find the recipes and a shopping list of ingredients you will need to participate. Buehler’s will also be selling this “bundle” of ingredients at our stores April 11 – 17.
The Plant-Powered Cook-Along IS posted on our YouTube channel. Click the link below to access the video!
CLICK HERE TO FOR THE COOK A-LONG ON YOUTUBE!
Here’s what you’ll need for the Cook Along!
Ingredient Shopping List:
Food Ingredients:
1 medium yellow onion
Fresh cilantro
2 large red bell peppers
8 oz. crimini mushrooms
Avocado
Lime
1 pound lean ground beef
2 cans (15 oz.) BUSH’S® Black Beans, drained
1 can (15 oz.) crushed tomatoes
1 can (11oz.) yellow kernel corn, drained
16 yellow corn tortillas
1 package (1 oz.) taco seasoning mix, 25% less sodium
Light sour cream
2 cups shredded low-fat Mexican cheese blend
1 cup shredded low-fat Mozzarella cheese
Instant brown rice
Pantry Staples:
Olive oil
Cooking spray
CLICK HERE TO ADD INGREDIENTS TO ONLINE SHOPPING CART
Here are the Recipes!
Plant-Powered Black Bean and Beef Blend
Make Once – Eat Twice! Blend yields approximately 8 cups which can be used in our Mexican Lasagna and Burrito Stuffed Peppers recipes below.
Prep time: 20 minutes
Ingredients:
Directions:
Nutrition information (per ½ cup serving): 113 calories, 4.5 g fat, 11 g carbohydrate, 3 g fiber, 9 g protein, 218 mg sodium
Mexican Lasagna
Makes 6-8 servings
Ingredients:
Directions:
Burrito Stuffed Peppers
Makes 4 pepper halves
Ingredients:
Directions:
Add additional toppings as desired: Salsa, Cilantro Sour Cream (recipe below), Diced Avocado.
Cilantro Sour Cream Recipe Mix 1 cup low fat sour cream, 6 Tbsps. fresh chopped cilantro and 2 Tbsps. lime juice in small bowl. Cover and refrigerate until ready to serve.
Buehler’s Plant-Powered Earth Day Cook Along
Sign up to participate in our Plant-Powered Earth Day Cook-Along!
We’ll be posting the Cook-Along on YouTube April 19-April 25. Our Dietians Shari and Annette will show how to create Plant-Powered Black Beans and Beef along with two recipes using this blend.
We’ll email you an ingredient shopping list and link to the video when it is live!
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