Posts in : Ingredients Archives - Farm to Fit

  • May
    17

    Vegetarian Meal Planning at Farm to Fit


    by G. Scott Brown
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    Vegetarian Meal Planning at Farm to Fit

    By Halla Byer, MScN, Resident Nutritionist

    Making the switch to a vegetarian – or even just a plant-based diet – can be overwhelming. Ordering meals from Farm to Fit is a great way to get ideas and vegetarian nutritional support.

    If you’re considering a vegetarian diet, you might be wondering what your protein options are. The answer is a little bit bigger than just protein. There are three key nutrients, iron, folate, and vitamin B12 – all typically found in animal products –which are essential to your health.

    The good news? These nutrients are also found in plants. But why do they matter?

    Without adequate amounts of iron, folate, and B12, you may become deficient, and potentially anemic. Anemia is a fairly common, but quite serious condition that affects the size and quantity of your blood cells. Most people who show signs of anemia feel fatigued on a regular basis, and the risk increases even more for females.

    Our goal at Farm to Fit is to make sure we have a nutritionally sound vegetarian menu so you can continue to feel great. As a nutritionist, my job is to comb through every recipe and analyze each day of the vegetarian menu to make sure our clients are getting the perfect amount of those three key nutrients.

    Here are a few plant sources we’ll be including in the vegetarian menu to make sure you’re as healthy and fueled as possible:

    • Iron: Beans and lentils, tempeh, tofu, dark leafy greens, quinoa, prunes, potato skins, raisins, apricots, watermelon, almonds, sunflower seeds (some of these make great snacks on their own, too!)

    • Folate: Beans and lentils, black beans, romaine lettuce, spinach, broccoli.

    • Vitamin B12: nutritional yeast, crimini mushrooms, tempeh

    ***Side note on iron: There are actually two types of iron, heme and non-heme. Heme iron is found in animal products, which will be limited to eggs and dairy in the vegetarian menu. Non-heme iron is found in plants, but in order to be absorbed, non-heme iron requires a little vitamin C, so we’ll make sure to get that in there too!

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  • Apr
    15

    Two of Our Favorite Things


    by G. Scott Brown
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    Gathering Together Farm and Seasonal Cilantro

    By Halla Byer, MScN Intern

    In this week’s delivery, you’ll see some menu items featuring cilantro and some FUN FACTS about cilantro, but we also want to shine a spotlight on our local source!

    Gathering Together Farm, located in Philomath, Oregon, is committed to organic farming. They have a CSA service, restaurant, and store on site to help make quality produce available to the public in many different ways! They even sell products in their store from other local farmers to do their part to support a sustainable agricultural community in Oregon!  Now that’s a community we can get on board with!

    Many lifestyle-related conditions like heart disease, high blood pressure, high cholesterol, and diabetes, have similar root causes in poor food choices and low physical activity levels. The signs and symptoms of these disorders are often overlapping, so when we find a food like cilantro that helps prevent or reverse all of them from different angles, we’re going to use it!

    And we’re going to use the best source we can find! We thank Gathering Together Farm for supporting Farm to Fit and our mission to provide healthy, local, organic foods to our community!

     

    Be sure to follow us on Twitter (@FarmToFit) and Instagram for the latest in local farming, fitness and healthy food!

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  • Mar
    24

    Customer Requests for Vegetarian Option Led to Our Newest Menu


    by G. Scott Brown
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    You asked. We delivered…right to your door.

    By G. Scott Brown and Dre Slaman, Founders, Farm to Fit

    After listening to our Portland-area customers tell us they were truly looking for a vegetarian menu option, we thrilled to debut our new Farm to Fit Vegetarian Plan Delivered Meals.

    We are still offering all three meals; Breakfast, Lunch and Dinner, or any combination of the three. The portions will be based between 1200-1400 calories per day.

    With items including Spring Vegetable Burgundy and Satsuma Tofu and the popular Spring Vegetable Enchilada we are already seeing incredible at the response and feedback.

    Chef Jeremy has put together an excellent menu, and as usual, we are committed to incorporating as many local and seasonal products as possible. Fortunately for us, the Pacific Northwest is a veggie-chef’s dream. With our temperate climate we can access so much fresh produce, year-round, including local winter squash, greens, rhubarb, greens, lentils and more.

    The Vegetarian Meal Plan is delivered on Thursdays ONLY (for now).

    You can order 2 or 4 days of meals.

    2 days 3 meals per day – $55 2 meal per day (any combo) – $45 1 meal per day – $21

    4 days 3 meals per day – $115 2 meal per day (any combo) – $95 1 meal per day – $47

    This is just one example of our commitment to our customers. For over four years we’ve been delivering wholesome meals to the Portland-area market. We have many more upgrades and changes coming in 2016 and we look forward to serving you and your family with the best and healthiest of meals.

     

    Be sure to follow us on Twitter (@FarmtoFit), LinkedIn and Instagram for the latest in local farming, fitness and healthy food.

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  • Jul
    14

    5 Sugar Alternatives to Sweeten Your Summer!


    by Rachael Lamb
    2 Comments

    We are all aware of the term ’empty calories’ and the foods that are associated with them.  Baked goods, processed foods, soda – anything with added sugar.  Oh, sugar, you sweet little devil!  That tasty sweetener has been linked to obesity, diabetes, heart disease –  and the list goes on.  It’s becoming common knowledge that the ‘healthy’ choice is to avoid sweets and sugar altogether.  But, that being said, there is a time and a place for a lemonade on a hot day.  (There’s GOT to be, right??!)  And, lemonade isn’t lemonade without a little sweet to balance out the sour. (Lemon water is also refreshing on a hot day, and a great alternative to lemonade, but I’m trying to prove a point!)  Every now and again something sweet just hits the spot, and it’s not a bad thing to indulge – especially when you choose your sweetener wisely.  The good news is that there are alternatives to sugar that will satisfy that sweet tooth without leaving you sugar-sick! (more…)

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  • Jun
    30

    Veggie of the Month – BASIL!


    by Rachael Lamb
    posted in Ingredients, Recipes
    1 Comment

    Ok, so it’s technically an herb, and technically the month is pretty much over, but we’ve been ALL about the basil at Farm to Fit this June and thus, it deserves some spotlight!



    Farm to Fit coworker in the Basil Greenhouse



    Benefits of Basil in Your Diet – Farm to Fit

    (more…)

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  • May
    19

    Veggie of the Month – Spring Onions!


    by Rachael Lamb
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    Bunch of Spring Onions



    This May, you may have noticed a sweet little addition to more than a few of our menu items.  Spring onions, (or ‘scallions’, ‘green onions’ ,’bunching onions’, ‘baby onions’, etc.) are the perfect addition to salads, soups, stir-fry’s and sandwiches. We like to use them in the Teriyaki Rice Bowl, as a garnish on the Black Bean Enchilada, or in the Polenta aside the Tuscan Beef Stew – just to name a few!  They’re mild, but still flavorful in a way that isn’t overpowering.   This is because they are harvested prematurely, before the bulb has time to fully develop that sharp, bold flavor. Green onions are part of the Allium family which contains over 300 species; this also includes Leeks, Garlic, Spring Onions, Shallots and Chives. (more…)

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  • Apr
    21

    The Mighty Asparagus – Veggie of the Month!


    by Rachael Lamb
    1 Comment



    Asparagus



    April is the month for Asparagus.  It’s bright-green shooting stalk is the epitome of Spring.  We’ve spent the past few winter months winding down, conserving energy in preparation for the new birth and regeneration that this season brings us.  Many vegetables start to make an appearance about now (onions, leeks, mushrooms, garlic, etc.) – but The Mighty Asparagus is King (or Queen – but we’ll get to that later). (more…)

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  • Apr
    14

    Our Partner in Pasta


    by Rachael Lamb
    1 Comment

    Have you noticed the significant difference in our pasta dishes lately?!  What has added such flavor, texture, and wholesomeness to our Tuscan Lasagna, Chicken Spiedini, Spaghetti & Meatballs, Turkey Bolognese, Shrimp Arrabbiata, etc?  That would be Adam Berger’s hand-made pasta. Farm to Fit has recently made the transition from dry pasta to fresh, local pasta that is made right down the street from us!  Adam Berger, the long-time owner of Tabla Restaurant (on the corner of NE 28th and Davis), has launched an organic premium pasta line called “Rallenti” which he serves at his restaurant and which is now available to you via Farm to Fit!  I got a chance to chat with Adam this morning at Tabla and learned quite a bit about the pasta-making process as well as the artist himself. (more…)

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  • Mar
    03

    Shakshouka!


    by Rachael Lamb
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    “Bless You?”  My first thought exactly, one day last year, when this popular Middle Eastern dish made it’s debut on our menu.   I probably said “Shakshouka!” over 100 times that day, giddy by the excitement evoked in the annunciation of such a strange word.  At first my co-workers laughed, one or two probably joined in for some group “Shakshouka’s!”, but as the day wore on so did their patience, and now I limit myself to 2 or 3 for the sake of team morale.  But, that doesn’t mean that you have to! Not only is shakshouka fun to say, it is perfect cozy-weather food.  Eggs poached in a spicy tomato/pepper sauce, traditionally served right in the cast iron skillet – what a ‘Sunday’ kind of breakfast. (more…)

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  • Jan
    23

    Eating in Winter


    by Rachael Lamb
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    At Farm to Fit, we value seasonal eating. Chef Jeremy takes pride in crafting recipes that highlight what nature has to offer the Pacific Northwest throughout the year.  For example, both summer and winter menus have a Local Fish dish, but you’ll notice that in winter the fish is pared with root vegetables and cream sauces while summer’s version showcases veggies such as tomatoes, corn, and fresh basil.  Eating with the seasons is the most non-revolutionary idea ever – in fact it is as traditional as you’re gonna get.  It’s the way we survived for all those years before fair-trade treaties and international shipping.  Our bodies move in cycles, just like the seasons, and becoming attuned to our natural cycle is beneficial for wellness.  There are many foods that keep us hearty and healthy during the months of winter.  Warming soups made with rich stocks, black beans, kidney beans, dark leafy greens, lamb, chicken, etc. are nourishing and delicious.  Vegetables like potatoes, squash, turnips, brussel sprouts, mushrooms, leeks, cabbage, celery, turnips, kale, rutabagas, broccolini, etc. are readily available and are the perfect addition to any dish.  Cinnamon, fennel seeds, and walnuts are also good recipe additions, for their warming quality. (more…)

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