by Leigh Neptune, University of Maine Dietetic Intern, & Kathy Savoie, Extension Educator What is a Foodprint? A “foodprint” is the sum of all the resources that are used to produce our food, as well as the impacts our food systems have on the environment, animal welfare, farmers, and other workers within food systems, the […]
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Try this simple make-ahead breakfast recipe idea. I used frozen blueberries and added walnuts for an extra crunch! You can replace the blueberries with your favorite frozen fruit like mixed berries or strawberries, this recipe also has fiber and protein which helps your body feel full and satisfied. I hope you enjoy this recipe as […]
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— By Eva Holmes, UMaine Extension Master Food Preserver Volunteer If you are looking for a low-carb, low-calorie alternative to potato chips, give dehydrated cucumber and zucchini slices a try! I was very skeptical but now I find these hard to stop eating once I start. Recipe Cut a cucumber or two into thin slices. […]
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Do you have a bag of dried beans in your pantry and you have been avoiding cooking them because you weren’t sure how? Well, let go of the uncertainty! We have put together all the information you need to know about storing and preparing dried beans with confidence. Storage Store dry beans in a cool, […]
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You may be thinking beans and pasta, together? YES! By adding beans to this dish you increase the protein and fiber content. If you are not a fan of beans, that’s okay. Try adding a different cooked lean protein to the recipe like boneless, skinless chicken or lean ground meat. Wait until you smell and […]
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By Chris Finemore, Expanded Food and Nutrition Education (EFNEP) Community Education Assistant This blog entry is the first of our new “Ask EFNEP” posts where members of UMaine Cooperative Extension’s Expanded Food and Nutrition Education Program (EFNEP) answer questions they are asked when delivering food and nutrition programs. This question was answered by Chris Finemore. […]
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This is an easy and healthy grab-and-go breakfast option for your busy week. I love making my mornings as simple as possible, and having pre-made breakfast options ready to go is a huge time saver. This recipe is great because it can be altered based on your taste preferences. I loaded mine with diced red […]
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Dry beans and peas are the mature forms of legumes such as kidney beans, pinto beans, lima beans, black-eyed peas, and lentils. Legumes have an assortment of shapes and colors depending on the variety. Some common legume varieties grown in Maine include Yellow Eye, Jacob’s Cattle, Pinto, Soldier, Navy, Black Turtle, and Cranberry beans. Although […]
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If you’re wondering, yes you do have to massage the kale in this recipe, and yes it’s actually fun. I was unfamiliar with the process of massaging kale until I learned why it is so important. Massaging the kale with oil and lemon juice helps break down the tough fibers and removes the bitterness in […]
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— By Claire Schreiber, UMaine Extension Master Food Preserver Volunteer I read all the nutrition books when my youngest was an infant. We did all the “right” things and were so proud to have a little one who would eat beet greens like candy! Then, it happened—somewhere between the ages of 2 and 3 her […]
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