Holy Guacamole! That's a Lot of Produce for $15

It's no surprise that a good chunk of my whole foods diet comes from fresh fruits and vegetables. So you can imagine my excitement when I found out Bountiful Baskets opened a pick-up site in my neighborhood. I think I signed up within 30 seconds of the announcement.

What's this fresh produce program all about?
If you haven't heard about Bountiful Baskets Food Co-op (BBFC), they're a volunteer-run, grassroots organization working to get fresh healthy food to you! The program offers whole fruits, vegetables, artisans breads, organic produce and other surprise goodies for a modest contribution. Conventional baskets are $15, while an organic option is $25.

Want to learn more? Check out the BBFC website for more details and to learn how to sign up.

What's in the basket?
Here's the good part. Take a peek below at what I received in my first basket. Mind you, the cost was just $15 for all of this fresh goodness. (Plus a $3 first timer basket fee and $5.50 shipping fee to cover fuel expenses.)

• 7 bananas
• 6 oz. blueberries
• 1 lb. of strawberries
• 8 nectarines
• 1 bunch of celery
• 5 limes
• 10 green apples
• 7 Roma tomatoes
• 3 red bell peppers
• 8 red potatoes
• 4 long green peppers - Poblano peppers?
• 2 spaghetti squashes

I'm estimating this amount of fresh vegetables and fruits would have cost at least $40 if purchased at the grocery store. But by participating in a co-op, I'm able to get rock bottom prices on healthy food. Nice!

Have you ever participated in Bountiful Baskets or a similar food co-op program? Tell me about your experiences in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Growing Whole Foods: It's Garden Season!

Acorn squash plants in my garden. Photo by Angela Tague

What better way is there to eat healthy than to grow your own food?

I've fussed with a garden of some sort ever since I was a kid, and this spring is no exception.

Over the long Memorial Day weekend I added a few more goodies to my small garden and can't wait for the growing season to really get underway.

Do you plant a garden? What do you like to grow?

This year I opted for a few varieties of tomatoes, yellow-green bell peppers, cucumbers, acorn squash, cantaloupe and onions. I might still do a container garden of herbs and scope out a place for strawberries.

In addition to munching on fresh fruits and veggies throughout the summer, I simply love getting outside and playing in the dirt. There really is nothing better than soaking in the sun and fresh air after a long day behind a computer screen!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Roast 'em! The Easiest Way to Cook Vegetables

Chopped and ready to roast! Photo by Angela Tague

When I talk to friends and family about eating healthier they always tell me it's too difficult--or they can't imagine eating salads daily.

Well, I certainly don't eat a pile of lettuce each day, and I'm a busy gal that puts in 50 or so hours a week at work, so I have to keep it simple. If I can do it, you can too!

When I want a hot, healthy side dish of vegetables I roast them.

Simply wash and chop the vegetables into bite-size chunks, toss them in a light drizzle of extra virgin olive oil and spread them on a baking sheet. I cook the vegetables in a hot 425 degree Fahrenheit oven for 8-15 minutes until they're softened with crisp, golden edges.

Here's a few of my favorite vegetables to roast:

• carrots, onions & potatoes
• bell peppers, summer squash, cherry tomatoes & mushrooms
• broccoli & cauliflower
• kale

How do you like to prepare vegetables when you're in a hurry?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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