PRO*ACT USA

PRO*ACT is America’s leading distributor of fresh produce to the foodservice industry. For almost two decades, PRO*ACT has been providing foodservice operators with the distinct benefit of streamlining the produce supply chain – offering significant cost benefits and an easy, one call solution to secure the freshest produce from over 70 third-party inspected distribution centers across the United States and Canada. As America’s Coast-to-Coast source for fresh produce, PRO*ACT contracts with the industry’s leading growers and shippers, providing the foodservice industry with the “PRO*ACT Advantage” in product quality, safety and value. PRO*ACT provides category cost management through commodity contract pricing, in-house consultation services, and integrated produce program distribution management – bringing optimal economic value and food safety to foodservice operators and setting new standards in the produce industry each and every day.

[peegaw]

I’m angry right now. I’m angry for the same reason I was angry after I clicked “publish” on the Salbutes post and sent it on its way to the interweb. Angry might be too strong of a word, but I feel like kicking myself in the head right now for forgetting (repeatedly) an ingredient that...

[pro-actusa-blog]

Great #MeatlessMonday recipe!

[ronniefein]

Several couples I know, fellow food-bloggers, have recently had babies, one just a day or so before Mother’s Day. I’m sure their families and the friends who live close by to them will lend a hand. Life is always so hectic and emotional after a baby is born and new moms and dads can always use extra help.

In our family we have tried to anticipate a birth by a few weeks and get together to cook foods that can be packed into containers and stored in the freezer, so that cooking dinner won’t be another something to do during the first week or so after the baby is born when everyone is tired.

We’ve made carrot soup and something we call "green soup" because most of the time — but not all — we use dried green split peas and the liquid part looks sort of green. We’ve cooked baked ziti and our famous, family, tried-and-true butter cookies. And more.

But the favorite is always Spinach Pie. We make a dairy version with feta cheese and a non-dairy version using sauteed mushrooms. This dish freezes well, it’s easy to defrost and pop into the oven (we freeze the pies before baking them). Spinach pie is suitable for lunch or dinner or even as a side dish.

If someone in your life has had a baby recently, why not give them a break and cook some food for them?

Here’s the family Spinach Pie recipe, dairy version:                                                                                                                                                       Spinach Pie

2 10-ounce packages frozen whole leaf spinach, thawed

2 tablespoons olive oil

1 medium onion, chopped

3 large eggs

8 ounces feta cheese, crumbled

6 tablespoons grated Parmesan cheese

1 tablespoon finely chopped fresh dill

freshly ground black pepper to taste

4 sheets phyllo dough

2 tablespoons butter, melted

Preheat the oven to 400 degrees. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 2-3 minutes. Stir in the spinach and mix well. Remove the pan from the heat. Add the eggs, feta cheese, Parmesan cheese, dill and pepper. Mix well and place in a baking dish. Top with 4 layers of phyllo dough each brushed with melted butter. Bake for about 20 minutes or until golden brown. Makes 4-8 servings (as main course or side dish)

[makinsmores]

strawberry, peach, pineapple, spinach, banana, soy milk // except i keep looking at it thinking it looks like a chocolate almond espresso frappe and that sounds so good right now

I actually for myself up, to the gym, home, and fed my 9am this morning. Just in time to start studying some more.

[themacandcheesefiles]

Click the pic for more details. I’m too heartbroken to provide any more of a description, seeing as this is available only in San Fran and I’m literally on the other side of the continent in good ol’ NYC.

(source: Bangstyle)

[pro-actusa-blog]

Mac n'cheese for #MeatlessMonday! #Yum!

[meatlessmonday]

Veggie-fy your pizza pie this Meatless Monday with a recipe from our new e-cookbook!  Download your free copy —> http://bit.ly/mmpizza

[catasana]

[pro-actusa-blog]

Oatmeal for #MeatlessMonday

[veganrecipecollection]

(via Sugar Snap Peas with Mint Recipe | Vegan in the Freezer)

[fitnessrepublic-blog]

Flowers are blooming and closets are being cleaned to make way for the freshness that spring brings with it. For many people, this time of year is synonymous with a renewed sense of hope and possibility.

Read more: http://www.fitnessrepublic.com/nutrition/eat-your-allergies-away.html

[fitnessrepublic-blog]

This Millet Breakfast Cereal with Fruits Recipe is a great alternate of the oatmeal breakfast recipe for the Gluten Free diet followers. This is also a High Fiber and Low Sodium recipe.

Read more: http://www.fitnessrepublic.com/recipes/millet-breakfast-cereal-fruits-recipe.html

[urbancookery]

Grilled Chicken, Pesto and Mozzarella Sandwiches - great for the spring time!

http://www.urbancookery.com/grilled-chicken-pesto-sandwich/

[divinefitness]

[thisrawsomeveganlife-deactivate]

[veganfoody]

Chocolate Mousse Tarts with Lemon Cashew Cream

[thisrawsomeveganlife-deactivate]

[sweetgreen]

As January comes to a close, we wanted to share a final recipe using a featured ingredient from our 2014 health food trends list.  We’re rounding out the month with hemp seeds, an organic and plant-based source of protein. Hemp protein is easier for the body to digest than soy, and is lower in saturated fats than other traditional sources of protein.

These vegan bars make a great breakfast or snack and stay fresh in the fridge for several days.  Unlike many store-bought energy bars, they are free of refined sugar and preservatives, so you can snack healthy and without any guilt!

Ingredients:

8 medjool dates, pitted

7 unsweetened turkish apricots, chopped

3/4 cup sprouted whole wheat flour

3/4 cup rolled oats (not quick cooking)

1/2 cup sliced raw almonds

1/2 cup dried unsweetened cranberries

1/3 cup flax seeds

1/3 cup unsweetened apple sauce

1/3 cup hemp seeds

3 tbsp shredded unsweetened coconut

2 tbsp organic coconut oil, melted

2 tsp vanilla extract

pinch of sea salt

Directions:

Preheat oven to 350 °F

Place pitted dates in food processor and chop

Add melted coconut oil and flour into processor and grind to make paste

Mix all other ingredients together in separate bowl

Combine date paste with other ingredients in bowl and mix together thoroughly

Line 8 x 8 pan with parchment paper, and spread mixture evenly in pan

Bake for 20-25 minutes, or until edges are golden

Yields roughly 12 bars. Approximate calories per bar: 175.

[eatfittrainhard]

[amillionbillionmiles]