As Seen on TV
On Wednesday, December 18, Outpost shared the stage at our State St. store location with our friend Michael Schlesinger at CBS58 to offer up some healthy alternatives to holiday meal making!
Check it out! Click on the recipe name for a link to the recipes.
Healthy for the Holidays (as seen on CBS58)
Your classic holiday dinner just got a little bit better. By changing up some of the ingredients, you can shave off extra calories and fat, without sacrificing flavor.
What's healthy about it?
- Cattle raise exclusively on pasture and grass forage yields meat that is leaner and higher in Omega-3 fatty acids compared to regular beef
- Omega-3 fatty acids are important in managing inflammation and can be a boon for brain functions
- Grass-fed beef has a rich flavor profile - plan to make extra so there are plenty of leftovers
- Oven roasted vegetables are rich in vitamin C, stress busing b vitamins and trace minerals
- Roasting caramelizes the the flavors of the roots lending a natural sweetness - a guilty pleasure without the guilt
- Look for locally grown root veggies when you can
- Opt for roots your normally wouldn't choose, like celery root, parsnips and rutabagas - you won't be disappointed
- Using a low fat Greek-style yogurt instead of sour cream makes for a tasty accompaniment to roasted beef
- Make the vegetables the star of the show - 1/2 your plate with veggies
- Roast beef is a treat - so give yourself a serving about the size of your palm
- Adding a green garden salad is simple, elegant and loaded with flavor - fill up on salad!
Love Your Leftovers
It's time to love those roast beef leftovers. In fact, getting into the habit of making a little more of your main course will ensure you have some tasty ingredients to use for dinner the next day - like super easy Street Tacos - and it gives you the opportunity for a less time spent in the kitchen. Who doesn't like to save a little time now and then?
7 Super Food Trends for 2020 (As seen on FOX6)
Move over kale, there's a new green in town! On Tuesday, January 14, we hung out with our friend, Brian Kramp, from Fox 6 to talk about some fabulous food trends that we are forecasting for 2020. Are these food items on your radar, too?
1. Promoting the Plants
Whether you call it “the sometimes vegetarian” or “flexitarian”, or folks that follow a meatless Monday or weekday vegetarian plan, this trend continues. From health reasons to enjoying exciting new flavors, people are choosing plants first in growing numbers. Expect to see more innovations in products and flavors that go beyond burgers, and even foods packed with hidden veggies like jackfruit, condiments, and snacks.
Look for: Beyond Burger, Impossible Burger, Wow Meatballs, Upton's BBQ Jackfruit, Simple Soyman Burgers, Walnut Burgers
2. Magic Mushrooms
Dried as snacks, brewed as teas or caffeine-free coffee substitutes, and even cocoa beverages, mushrooms are popping up everywhere because of their meaty rich flavors and their potential adaptogenic health benefits. Not only in beverages and elixirs, these fungal wonders are being used as meat replacements and in blended products that are part meat, part veggies, part mushroom. Shiitake bacon anyone?
Look for: Four Sigmatic Coffee Substitutes, Rishi Chaga Chai, as well as Cordyceps and Astragalas herbal tinctures, plus a plethora of fresh mushroom varieties including button, cremini, portabello, hen of the woods, shiitake, oyster and others
3. Brussels Sprouts Are the New Kale
Move over kale, there’s a new green in town! Look for pre-cut, prepackaged and shredded pre-packaged Brussels sprouts in fresh produce and along with “saute kits” – fresh precut Brussels sprouts bagged together with a sauce or with pre-cooked bacon or prosciutto bits for convenient cooking at home.
Shredded Brussels Sprouts Salad - a delicious cold salad that's a snap to make using pre-shredded Brussels sprouts!
Look for: Olden Pre-Shredded Brussels Sprouts, plus fresh whole Brussels Sprouts - both in the produce department
4. Think Locally - Eat Globally
The interest in world flavors isn’t waning but shoppers are looking for more convenience options for quicker meals. Ready-to-use globally inspired broths fill that niche with varieties suited for use in many dishes from Asian-style pho and Hispanic-style posole along. Simmer sauces and marinades are also popular and easily allow for home chef customization for dishes inspired by African to Thai cuisine. Even snacks get into the game with turmeric, curry and Korean flavors as some of our new favorites.
Look for: A wide variety of authentic global flavors, ramen, bagged ready-made rices and beans, Hodo Brand ready made soy nuggets, and specialty broths can be found in the Ethnic or Global Flavors aisle at your neighborhood Outpost
5. Cauliflower Keeps Kicking Carbs to the Curb
Cauliflower (and other veggies) will continue replacing traditionally carb-laden foods like crusts, crackers, flatbreads and snacks. Also look for shelf stable heat & serve convenience side dishes in pouches based on “riced” veggies like cauliflower, sweet potato and more.
Look for: Olden Rice Cauliflower, Urban Farmer BBQ Chicken Pizza with Cauli Crust, Cauliflower tortillas, Caulipower Pizza, Cascadian Farms Cauli Medley
6. Pass the Peas and the Oats
Oats and green and yellow peas are the new almonds and we’ll be seeing more dairy alternatives from ice cream to sour cream, and even cheese using these allergen-free foods as their base. Plus, jackfruit, pea proteins, and legume proteins will grow as the basis for meat alternatives with many more options and brands from which to choose.
Look for: Koolhaus Non-Dairy Frozen Desserts, Arctic Zero frozen desserts, Sieta Chickpea tortillas, Daiya Cheeses, a wide variety of oat milks including Oatly and Silk, Pea Protein, Harvest Snaps, Good Bean Chili Lime Chickpea snacks, Silk brand oat yogurts
7. I'll Drink to That - Marvelous Mocktails
Forget carbonated soda pop. In its place we’re seeing low-sugar, still or carbonated, elixirs and tonics featuring herbs, as well as innovative single serve “mocktail” style alcohol-free drinks. And don’t diss dairy, ultra-filtered milk – aka diafiltered – is the new darling of the work-out class. Cow’s milk is specially filtered to give it 50 percent more protein, 50 percent less sugar, and no lactose with a creamier, dreamier taste.
Look for: Adult flavored beverages, tonics and sodas, specialty flavor sparkling waters, kombucha, shrubs, bitters, mixers, Zyn beverages, bottled teas and coffees, and don't forget the garnish - pickles, Greek Amarena Cherries, beef sticks, fresh veggies and fruits - what did we miss?
HEALTHY GAME DAY SNACKS(As seen on WISN)
With this much winning and so many game day parties, chances are you’ve spent your share of calories on chips, dips and cheese. No judgement, cheese is a major food group in our state, but what if we told you that you can still get your ‘Sconnie on with lighter, tastier snacks for the big game?
Here are just three of Outpost Natural Foods Co-op’s favorite, easy to make, crowd-pleasing appetizers. They’ve pulled these time-tested recipes from their magazine Graze, the free quarterly they’ve been publishing since 2011.
Bangkok Carrot Dip
This vibrant orange dip is a favorite from our catering menu. Easy to make, low in calories and incredibly delicious it’s excellent with raw veggies and crackers or pita bread, and also makes a great sandwich spread.
¾ pound carrots, chopped
3 tablespoons unrefined extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
¾ tablespoon red curry paste
¾ tablespoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon sea salt
1. Steam carrots until very soft. Remove and let cool.
2. Place carrots, olive oil, vinegar, garlic, red curry paste, cumin, ginger, and salt in a food processor and purée until smooth.
3. Serve with cut veggies, crackers or warm pita bread triangles.
Secret Recipe Lettuce Wraps
Typically, these tasty wraps feature ground meats like pork or chicken and rely on sauces high in sodium to give them an extra kick. Outpost’s version forgoes the meat (you’ll never miss it) in favor of crunchy vegetables, fresh ginger and a sparkle of lemon. Plus, guests can customize their wrap from a variety of toppings.
2 teaspoon vegetable oil
1 medium onion, chopped
1 tablespoon minced fresh ginger
Zest of one lemon
2 cloves garlic, minced
1 pound firm tofu, pressed, drained and crumbled
Note – you can also use crumbled, baked tofu or Gimme Lean ground meat substitute
1, 8-oz. can water chestnuts, drained and chopped
4 tablespoons lower-sodium soy sauce
4 tablespoons hoisin sauce
1 to 2 teaspoons Asian chili sauce
16 butter lettuce or iceberg lettuce leaves
1 large carrot, peeled and grated
½ cup chopped green onions
½ cup chopped fresh mint
½ cup finely chopped roasted cashews
Hoisin and chili sauce
1. Heat oil in large skillet over medium heat. Add onion, ginger, lemon zest and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown.
2. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through.
3. Stir in soy sauce, hoisin sauce, and chili sauce. Transfer to serving bowl.
4. Place lettuce leaves on platter and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.
Greek to Me Dip
Extra time crunched, then this is the recipe for you! Just layer up this quick to assemble dip in a pretty dish and you’re good to go. Everyone loves a layered dip and this one is long on flavor, high in fiber and chock full of veggies. We like serving this with crunchy pita chips, but sliced pita bread or multi-grain gluten-free corn chips work well too.
1, 8-ounce package Neufchatel cheese, softened
1 tablespoon fresh lemon juice
1 teaspoon dried Italian seasoning
3 cloves garlic, minced
1½ cups prepared hummus, your choice but we like plain or red pepper
1 cup seeded, chopped cucumber
1 cup chopped tomato
½ cup chopped pitted Kalamata olives
1, 6 ounce jar marinated artichoke hearts, drained well and chopped
½ cup crumbled feta cheese
⅓ cup sliced green onions with greens
Pita chips for serving
1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
2. Spread cream cheese mixture into a deep 9-inch pie plate, shallow serving dish, or layer in glass bread pan.
3. Evenly spread hummus on cream cheese layer. At this point if you plan on serving the dip later, wrap and refrigerate.
4. Right before serving top with cucumber, tomatoes, olives, artichoke hearts, feta cheese, and green onions. Cover and refrigerate until serving, up to two hours.
5. Serve with pita chips, sliced pita or whole grain chips.