Eat Your Greens to Give Some Green at Whole Foods on September 9

Ah, salad.  So good for you (sometimes) and so tasty (sometimes), especially when someone else made it for you (yes, please).

The next best thing to someone making it for you is a well-stocked and attractive salad bar.  Easy to slap something wonderful together.  Something that is healthy and nutritious.  Instead of, say, that nasty slab of meatlike substance served in a stereotypical school lunch.

Imagine, then, if vegetables and fresh fruits were an option at school.  Imagine a gleaming, colorful salad bar, the kind only Whole Foods, that symbol of high-end healthy eating, could create, in a school.  Salad seems so much more appealing when it’s presented in an endless array of self-serve options.  That attraction must be amazing to school children.

Whole Foods is doing exactly that – helping to put salad bars into schools.  In a partnership with Let’s Move Salad Bars to Schools, the Whole Kids Foundation is  providing grants to schools so that kids will be able to choose delicious healthy fruits and vegetables for their lunches.

Hungry now?  Here’s where you can eat and help at the same time.

On Saturday, September 9, Whole Foods will donate $1 for every pound of food sold at their salad bars and hot food bars from every store in their Southern Pacific Region toward building salad bars in local schools.  (If you look on their interactive map, you’ll see that there are no schools near us that have salad bars.  Maybe that can change with our help!)

Our local Whole Foods Markets in Tarzana, Woodland Hills, and Thousand Oaks are all participating in this wonderful event.

I don’t suppose they meant for me to eat several pounds of their delicious macaroni and cheese, but it’s for a good cause, so it’s my civic duty to go and buy some that day.  Come to think of it, I should probably buy and eat a salad to model this for my children.  Maybe then they will mimic my behavior and choose vegetables and fruit over say…macaroni and cheese.

Perhaps I’ll see you at the salad bar.  In the meantime, enjoy this lovely infographic that shows how your tasty meal, purchased at a Whole Foods salad and hot food bar on Sunday, September 9, will help grow a salad bar at school so that the children there can choose healthy options that also look delicious.

This post is sponsored by Whole Foods Market but the opinion that salads taste best when made by someone else and that Whole Foods’ hot mac and cheese is to die for are, of course, my own.

AHM Recommends: Fresh and Easy Ice Cream

I wish that all of the things I like to buy were available at the same store.  I get regular groceries from a regular grocery store, bulk items from a warehouse club, delicious peanut butter/chocolate ice cream from our favorite discount store, and now I have to add Fresh and Easy for a new favorite:  Orange Cream Ice Cream.

I had a few friends over for a little ice cream social, courtesy of Fresh and Easy, and so I bought some flavors to try.  Good old chocolate, mango frozen yogurt, and this Orange Cream.  Just out of curiosity.  Available in a 1/2 gallon tub for around $3.00, this is your childhood memory in a bowl – a blend of orange sherbet and creamy vanilla ice cream.  It tastes like summer.

Our neighborhood Fresh and Easy is at the corner of Lindero Canyon and Kanan next to Bright Child.  If you haven’t checked it out yet, Orange Cream ice cream is a good reason to make it happen.

Cool Meals for Hot Nights – Tuna and Shells

Ingredients for Tuna and Shells

Ingredients for Tuna and Shells

The latest recipe in our “Cool Meals for Hot Nights” series is for Tuna and Shells. It comes from Annie, the creator and writer of {kidlist} activities for little kids, a resource for families in the near west suburbs of Chicago. If you have friends or family around Chicago, please let them know about {kidlist}!

Recipe: Tuna and Shells

serves: 4 prep time: 20 minutes

2 cups medium shell pasta (8 oz.) 1 (7 oz.) can of tuna, drained and flaked 1/2 cup celery (about 2 stalks), minced 1/4 cup sweet pickle, chopped 1/4 cup green pepper, chopped 1/2 cup swiss cheese, cubed 2 tablespoons white onion, minced 1/2 cup ranch dressing 1/4 cup greek yogurt 1 tablespoon milk 1 teaspoon lemon juice 1/4 teaspoon salt pepper to taste

1. Cook pasta until tender but firm. Drain and rinse with cold water.

2. While pasta is cooking, chop the ingredients. (I usually follow recipes exactly, but this is a recipe that you can estimate, change or add ingredients.)

3. In a small bowl, combine ranch dressing, yogurt, milk, lemon juice, salt, and pepper.

4. Add all ingredients to large bowl and toss. You can put this dish in the refrigerator or serve immediately.

The original recipe describes how to serve as I have pictured: Place tomatoes stem-end down on lettuce leaves. Cut each tomato from top center down to about 1/4 inch from the stem end, making 6 equal sections. Spread sections apart. Sprinkle with salt to taste. Fill with chilled tuna salad. But let’s face it, we don’t have time to do all that frilly stuff! I usually just scoop some on a plate and my family likes it just the same. My mom would sometimes place lettuce leaves on the plate and scoop the tuna and shells on top, with some tomato wedges on the side; it is nice to add some color without a lot of effort.

I often double the recipe and use 3 cans of tuna instead of just 2 for more protein, chop an entire green pepper (because I never end up using the rest of the pepper anyway), use half sweet pickle and half pickle relish, and use equal parts ranch dressing and greek yogurt to reduce the dressing.

If you have some leftover and want to eat it the next day I would suggest adding a little milk to make it creamy again. The pasta tends to soak up the dressing and yogurt mixture, making it a bit dry.

See also Cool Meals For Hot Nights:  Crockpot Chili