Social movements [soh-shuh l moov-muh nts]: A type of group action. They are informal groupings of individuals and/or organizations focused on specific political or social issues. In other words, on carrying out, resisting or undoing a social change.
Movement, in one word, explains what's happening in our community here at Baker's. Every day I participate in the "healthy food movement," baking healthy products, providing healthy, fresh food for my employees and eating and cooking healthy at home. We have committed to eating and living healthier, which has inspired many here at the bakery to change their food…and it's changing their lives! We practice what we preach and support each other in our efforts to eat 6-9 servings of fruits and vegetables every day.
Great ideas fly around our office and the whole crowd converses in the lunchroom about how we are changing our food. Honestly, I haven't seen this much excitement in a very long time! We want to inspire and help you on your way to eating healthier by sharing all that we are learning. Start a food movement in your home, office or friend circle; you will be amazed by the excitement and results! I am happy to introduce you to my friends who inspire, support and accompany me on my journey to Change my food…and Change my life!
Dawn, General Manager
As a busy single mom, my time at home is extremely valuable. While I am a foodie and love trying new recipes on the weekends, weeknights are much more of a challenge. My "Go-To" for well-rounded meals is frozen or pre-chopped veggies. Although it's sometimes hard to pay extra, the time I save not having to do a bunch of prep work is well worth it when I can spend those extra minutes with my son. One of my favorites is:
Veggie Fried Rice
Throw slaw, sprouts and peas in a large skillet with 2 tbsp. water to steam. Add rice and seasoning and heat through. Move all to the sides and scramble the egg in the middle. Mix it all together and that's it!
Super-fast, my kid LOVES it, and it makes enough to have friends over or to save half for another meal later in the week.
Jessie, Customer Service
A few weeks ago I felt myself slipping into a vegetable rut. It felt like every time I purchased vegetables, I bought the same things I'd bought the week before, and I found myself no longer excited to eat my daily veggies. So I issued a challenge to myself: Buy 1 different vegetable each week when I go grocery shopping. Some weeks the vegetable recipes are complex and other weeks they're very simple. It all just depends on how much time I have!
Week 1–Brussel Sprouts: My boyfriend steamed them and they were ok, but not great. Next time I'll try roasting them using a recipe I found on Allrecipes.com.
Week 2–Cauliflower: I made steamed cauliflower and broccoli with a cheese sauce. Not my healthiest vegetable side dish, but it was a yummy treat!
Week 3–Yams: I made homemade yam fries to accompany the burgers we were having for dinner.
Week 4–Beets: Tomorrow night I'll be making my favorite beet salad recipe (see recipe below). Although I love this salad I've never actually made it myself, so hopefully I'll be able to recreate it. I'm going to replace the goat cheese with feta and add some fresh orange juice for a citrus flavor.Beet Salad with Oregano, Pecans, & Goat Cheese
Trim off the beet leaves, if any, and all but ¼ inch of any stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily (30 to 45 minutes depending on their size). Set aside until cool enough to handle, but still warm. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.
Nicole, Marketing Coordinator
I'm in my early 20's and live in a household with my boyfriend. Simply put, I have never been much of a chef. I am aware however, that there are certain nutrients that are needed in my body that I can only get from eating healthy!
The easiest way that I have found to get vegetables into our diets is to keep store-bought variety bags in the freezer. This way they are always there and I do not have to worry about getting to them before they mold. (I hate throwing food away!) Steer clear of the bags that have added seasoning and sauces; their sodium levels tend to be too high.
I also keep a few fresh vegetables in the fridge. My favorite are peppers! They keep fairly long (about a week and a half when whole) and I eat them with many dishes so they are not usually wasted. In our favorite dish I mix in fresh veggies with the frozen, lightly cook and throw on top of rice with a small amount of seasoning and sauce. Fast, colorful and delicious!
Vegetables that tend to last longest in the fridge are cruciferous vegetables, such as broccoli, kale, collards, cabbage, chard, cauliflower, and brussel sprouts. Root veggies are another, including carrots, beets, parsnips, sunchokes, and potatoes.
Deja, Graphic Designer
As a busy working spouse and mother of a 3-year-old, trying to get my picky family to try new veggies takes more time and effort than I have to spare. After being in a food rut for the last couple of years, I'm trying to get my family to eat new vegetables and move beyond frozen peas, frozen green beans, baby carrots and broccoli.
One thing I've learned is that making veggies fun for my daughter helps her enjoy them more. Whether it's calling broccoli "trees" or giving her dip with her vegetables, fun is a great enticement! I've also read that having your kid pick a new veggie at the store to try every week makes them more willing to experiment.
My husband is actually a lot more difficult than my daughter. He's so set in his ways I have to go into Stealth Mode when it comes to getting him to try something new! I found a great tomato sauce recipe recently by Jamie Oliver called "The Best Tomato Sauce Ever" that I can't wait to try. It contains eight different vegetables, including leeks, zucchini and butternut squash, all of which never make it into our home. Even better, each portion of sauce contains 2-3 servings of veggies! Another thing I read about that I'd like to try is adding canned pumpkin to pancakes for a little veggie boost in the morning.
With a lot of effort and a little luck, I hope my family will come to enjoy the great variety of vegetables available at our grocery store!
Kyle, Customer Service
For a fairly busy guy who cooks 2-3 times per week at most, I need to have flexibility, convenience and shelf life on my side regarding vegetables. If I try to buy fresh vegetables, more often than not they go bad sitting in my fridge. That is why frozen vegetables have been a staple in my diet for the past few years. They aren't flashy, fresh or creative, but they are reliable. I steam them in a little water in the microwave and put them on a plate of pasta, drop them straight into my stir-fry pan or throw them into soup. Quick, easy and ready when I'm ready to cook. If you can call what I do cooking.
Don't you just love that fresh, chunky salsa served at some Mexican restaurants? I enjoy making fresh salsas to liven up my snacks and meals, especially salads. Make your own in minutes with these simple ingredients: tomatoes, onion, cilantro and lime juice.Tomato Salsa
Mix and refrigerate to allow flavors to blend.
It's all a matter of taste, so play with it! If you don't like jalepeno peppers or tomato seeds, leave them out. If you're a garlic lover, add a few chopped cloves. Green onions, cucumbers, parsley, zucchini, salt and pepper may also be added.
This is a tasty way to use a mix of the fresh fruit you have on hand. Experiment with melons, strawberries, peaches, nectarines, kiwi, apples, pears, mangoes, papayas, etc.
Refrigerate for a few hours before serving.
Founder & Owner