O'Hare's Little Green Secret

Fresh produce for sale at O'Hare. Photo by Angela Tague

When you think of O'Hare International Airport in Chicago do you envision hallways packed with travelers, the sound of jet engines firing up every few seconds and the dreaded TSA security checks? I do.

On a recent business trip to Boston, with a layover in Chicago, I discovered something I never knew about the world's busiest airport. It has an aeroponic garden.

In 2011 the soil-less garden was installed on the mezzanine level of the O'Hare Rotunda Building. This is located in Terminal 3. The garden has a series of 26 vertical towers with over 1,100 planting spots. The greens are misted with a nutrient solution and no chemical fertilizers are needed.

Read more about this amazing garden HERE on the airport's website.

Unfortunately I didn't get to see the garden itself, but I did pass by a "farmer's market" style food shop where you could buy some of the fresh produce. A few of the restaurants in the airport even use the greens in their dishes.

Now that's some locally grown whole foods! Way to go, O'Hare!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Smoothie Basics: Easy as 1-2-3!

Smoothie! Photo: SXC.HU

I think my jaw dropped when a friend asked me how to make a smoothie. Really? Doesn't everyone know how to do this?

I guess since I make them almost daily I take the basics for granted. She mentioned putting a bunch of fruit in a blender, but it just didn't work. Well... no.

OK, so here's a basic 1-2-3 equation for making a great smoothie!

1 - You need a liquid. I like to use 100% fruit juice, homemade juicer juice, soy milk, almond milk or rice milk. Regular old cow milk is fine too. For one smoothie, start with 1 cup of liquid in the blender.

2 - Add frozen fruit. Why frozen? This gives the smoothie a cold, creamy texture without using ice cubes. Ice simply waters down the smoothie and doesn't add any nutritional value. I like to use strawberries, blueberries, peaches, bananas, mango, pineapple or raspberries. Add 2 cups of frozen fruit to the blender for one smoothie.

3 - Toss in extras. Now add some nuts, milled flax seed, honey, shredded coconut or whatever your want to give the smoothie a little extra flavor or nutritional boost. Limit this to 1-2 tablespoons.

Blend and taste! If it's too thick, add a little more liquid and blend again. That's it!

What do you like to toss in your smoothies? A few of my favorites are a Chocolate-Covered Banana Smoothie and a blend of several tropical fruits (pineapple, coconut, mandarin oranges and mango).

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Whales and Watermelon Salad

Watermelon salad at The Granary. Photo by Angela Tague

June 22, 2013 was pretty fabulous.

The hubby and I started our day with a Whale Watch cruise on the Atlantic just off the Boston Harbor. During our cruise we spotted a 25-year-old whale named Satula diving and feeding near Jeffery's Ledge. We'd watch for the spout of water, then a few moments later a dorsal fin and finally the iconic scalloped whale tail would emerge. Amazing!

So, I know, this is a food blog--why am I talking about whales. Well, why not?

After watching Satula dine on a truckload of fish, we were hungry too. So, we ventured down Milk St. in Boston and stopped at The Granary for dinner. Since I'm vegetarian and gluten-free, it can be difficult to find restaurants with "safe" meals.

I was delighted when we browsed the menu at The Granary and spotted the watermelon salad. I took the plunge and decided to try it. It was fabulous! Chunks of bright red melon were sprinkled with thin slices of baby spinach, green onions, crumbles of white cheese and a lime-mint vinaigrette to die for. I never would think to put this combination together on my own, but it was amazing.

Have you ever had watermelon salad? What do you add to the melon?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Eating My Way Through Boston

Photo: SXC.HU

Let the adventure begin!

This Midwestern gal is off to Beantown in a matter of hours! I'm always concerned about dining out when I travel because I'm vegetarian by choice, and gluten-sensitive by bad luck.

For the next several days I'll be in Boston for work. (I was named Writer of the Year by Skyword, a content marketing company that keeps my writing schedule busy!)

Do you have any suggestions for healthy, whole foods dining while I'm on the East coast? I'm also open to a few pub suggestions. The hubby likes to consume his barley and rye in liquid form.... :)

If I can figure out my Blogger mobile app, I'll post a few pics from the road, er, restaurants!

Have a great weekend!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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