Fiber: Good for Your Various Parts

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You’re killing two birds with one stone when you fill your diet full of fiber. Your heart will love you and so will your bowels. In the spirit of American Heart Month, we aim to crank up your fiber this week. We have 5 high fiber products on sale to inspire you on your fiber journey.

Buckwheat Flour isn’t technically wheat, it’s a seed related to rhubarb…who knew. Because it is not wheat, buckwheat has no gluten. When baking, you can generally swap about 25% of white flour for buckwheat.

Organic Whole Wheat Catskill Sliced Bread should be a staple in your house. Keep a loaf in the freezer to use for toast.

Organic Wheat Berries can be prepared by covering with water and simmering for about 1 hour, or until soft. You can store cooked wheat berries in the freezer. Not just for breakfast, serve hot as a side dish or cold as a salad with vegetables and dried fruit.

Organic Rolled Oats require 1 cup of water for each ½ cup of oats.

Organic Whole Grain Spaccatelli is made from Hudson Valley stone milled hard red wheat, which has higher protein levels, a darker wheat bran, exceptional flavor and texture integrity, and nutritional benefits. Spaccatelli is a two inch tubular pasta that is a great substitute for ziti or macaroni in any dish.

Fiber is not just from grains! In the high fiber category, many vegetables are serious contenders. We are offering up frozen diced butternut squash, a fiber winner, and frozen green beans and parsnips, which are close behind. Enjoy and have some fiber fun this week. Let us know the outcome…on second thought don’t!

Zoni’s Sliders: Gourmet Veggie Mini-Burgers

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Zoni Sliders

Field Goods is excited to announce that Zoni Foods has developed a line of vegan and gluten-free veggie-sliders packaged specially for our customers!

Zoni’s sliders are the second line of products invented by Zoe Lloyd Geller, her first was frozen veggie meals. Zoe’s epiphany for her frozen meals came while attending Yale University. Busy class and work schedules made it very difficult for students to eat well, even for the most motivated. Her solution was to develop a line of frozen meals and foods to help people conveniently add more plant-based foods into their diet.

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After hundreds of hours of invention and testing, she launched her line of frozen plant-based meals in 2016. She and a small team make small-batch products at the Western Massachusetts Food Processing Center, a facility based in Greenfield, MA, whose mission is “to promote economic development through entrepreneurship, provide opportunities for sustaining local agriculture, and promote best practices for food producers.”

Zoe’s passion is not limited to human health. She is dedicated to the health of our planet and very proud that when someone eats one of her frozen veggie meals the planet wins. Enjoying a Zoni meal, instead of a beef-based meal, saves the water equivalent of a week of showers and the CO2 equivalent of driving 50 miles.

“Field Goods has been instrumental in helping us get our slider business off the ground. We are grateful for partners like them fighting the good food fight,” said Zoe.

Order Zoni’s Sliders!

 

Sweet & Creamy Butternut Squash Soup

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Not only is butternut squash tasty, it also is rich in nutrition. This colorful veggie is high in vitamins A & C, minerals potassium and magnesium and BONUS it is high in fiber.

Ingredients

1 package Field Goods Frozen Butternut Squash defrosted
1 package Field Goods Frozen Bell Peppers defrosted
1 small yellow onion, chopped
2 Tablespoons Olive Oil
1-cup full fat coconut milk (can substitute regular milk)
*Salt & Pepper, to taste

Directions

Heat olive oil over medium heat in a medium stockpot.
Add onion and peppers, sauté for 4-5 minutes until onions start to turn translucent.
Add butternut squash, saute for 4-5 minutes.
Add milk, salt and pepper and stir to combine.
Continue to sauté for an additional 3 minutes, and then remove from heat.
Using a hand blender, blend on high until pureed.

(All ingredients available at Field Goods except coconut milk)

From Laura Ligos, RDN, MBA, CSSD – The Sassy Dietician – www.thesassydietitian.com