Page 8 - Van Wig & Associates, Alamitos Heights ~ February Issue

family meals

LIFESTYLE
4 TIPS FOR NUTRITIOUS MEALS WHEN YOU ARE CRUNCHED FOR TIME

HAYLIE DUFF SHARES BEST TIPS

FOR QUICK AND HEALTHY FAMILY MEALS

t can be a struggle to prepare 1 and 1/2 inches. Bring the water
a nutritious meal the whole to a boil over high heat. When the
I family will enjoy. Finding time water is boiling, remove the pan
to spend around the table can be from the stove.
particularly challenging, but not
impossible. • Let the pan stand, covered, for
Actress, chef and mother of two 12-15 minutes. Remove the eggs
Haylie Duff has a few expert tips and from the pan. Allow them to cool
tricks for crafting nutritious meals on before peeling.
a time crunch.
• Carefully cut the eggs in half
1. USE PRE-MADE INGREDIENTS lengthwise. Place the egg halves on
TO REDUCE PREP TIME a work surface.
Keeping the fridge stocked with
pre-made ingredients is a simple time • Transfer the yolks to a medium
bowl. Add the mayonnaise, hot-
saver. Adding ingredients such as pre- wing sauce, salt and pepper. Stir
cut vegetables or hard-cooked peeled until combined. The mixture should
eggs to on-the-go snacks or family be smooth.
meals is an easy way to boost the
nutrition of a recipe without all of the • Spoon the yolk mixture into
prep work.
a resealable plastic bag. Clip the
corner of the bag. Pipe the yolk
2. PLAN A MEAL-PREP mixture into the egg white halves.
DAY EACH WEEK
Preparing meals ahead of time to • Sprinkle the blue cheese and celery
pull from the fridge or freezer and pop on top of the filling and enjoy!
into the oven will help save time and
reduce stress. Setting aside a couple of INGREDIENTS:
hours once a week to plan and prepare • 6 large eggs
meals can make the school week more • 2 tablespoons light mayonnaise
relaxed. Plus, planning means more • 1 tablespoon hot wing sauce
time around the table with loved ones 4. STOCK UP ON QUALITY, double the omega-3s and 10 times (lowest sodium available)
during mealtime. VERSATILE INGREDIENTS more vitamin E. • 1/8 teaspoon salt
It is so important to nourish children • 1/8 teaspoon pepper
3. ADD SLOW-COOKER RECIPES with top quality ingredients such as For a make-ahead snack the whole • 1 tablespoon finely crumbled
TO YOUR WEEKLY ROUTINE Eggland’s Best eggs, which are packed family is sure to enjoy, try these Buffalo low-fat blue cheese
On busier days, let a slow-cooker with superior nutrition compared to Deviled Egg Bites from the American • 1 tablespoon chopped celery
do all the work. You can make tasty ordinary eggs at the grocery store. Heart Association and Eggland’s Best.
recipes, such as roast chicken with These eggs contain more than double Eggland’s Best is a national supporter
steamed veggies, a quiche or a healthy the vitamin B12 compared to ordinary BUFFALO DEVILED EGG BITES of the American Heart Association’s
pasta dish. Simply put the ingredients eggs, which helps transform food Healthy for Good movement and is
in the slow cooker and fire it up. In to energy to keep the entire family DIRECTIONS: encouraging consumers to try out the
the meantime, you’ll have more time energized throughout the day. They • To hard cook the eggs, gently place recipes available at recipes.heart.org. n
to spend playing with the kids or also contain six times more vitamin them in a large saucepan or pot.
helping them with homework. D, 25% less saturated fat, more than Add cold water to cover the eggs by ©2020 Brandpoint.

INGREDIENTS
• 6 cups water or organic store-bought • 1/2 large rutabaga, peeled and
chicken broth coarsely chopped
• 3 medium organic carrots, • 2 tablespoons chopped Italian
peeled and coarsely chopped (flat-leafed) parsley
• 2 medium organic parsnips, • 2 teaspoons salt, plus more to taste
peeled and coarsely chopped
• 1/2 teaspoon white pepper
• 1 large organic leek, white part only,
trimmed and split lengthwise, thoroughly • 1 pinch ground coriander
rinsed, and cut crosswise into slices
• 2 tablespoons whipping cream
• 2 organic celery stalks, coarsely
chopped • 1 tablespoon unsalted butter
• 1 large russet potato, peeled and • 1/2 cup sour cream
coarsely chopped
• Minced fresh dill or thinly sliced green
• 1 large turnip, peeled and coarsely onion, for garnish
chopped

CREAM OF ROOT VEGETABLE SOUP WITH SOUR CREAM

DIRECTIONS it from the heat and release the pressure, pressure cooker or uncover the pot. With To serve the soup cold, transfer the entire
If using a pressure cooker, put the water following the manufacturer’s instructions. an immersion blender, puree the soup to batch to a large heatproof bowl. Let it cool
or broth in the pressure cooker and, with If using a soup pot on the stovetop, in the desired consistency, as coarse or smooth at room temperature for about 30 minutes,
the lid off, preheat it on medium-high heat the pot combine the water or broth, all of as you like. (You can also puree the soup in stirring occasionally. Cover with plastic
until the liquid begins to simmer. Add the the vegetables, parsley, salt, pepper, and small batches in a blender or food processor, wrap and refrigerate for several hour or
carrots, parsnips, celery, potato, turnip, leek, coriander. Bring to a boil over medium- or through a food mill.) Stir in the cream and overnight until thoroughly chilled. Ladle
rutabaga, parsley, salt, pepper, and coriander. high heat. Reduce the heat, cover the pot, butter and adjust the seasonings to taste. into chilled bowls and garnish with sour
Secure the pressure cooker lid. When high and simmer until the vegetables are tender To serve the soup hot, ladle it into heated cream and dill or green onions. Serves 6. n
pressure has been reached, reduce the heat to and the soup is fragrant, about 45 minutes. serving bowls. Add a dollop of sour cream
low and set a timer for 12 minutes. When 12 Remove the pot from the heat. and a sprinkling of dill or green onion to © 2020 Wolfgang Puck Worldwide, Inc.
minutes are up, turn off the cooker or remove Carefully remove the lid from the each serving. Distributed by Tribune Content Agency, LLC.
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