Chipotle restaurants test tofu sales

Published: Tuesday, July 30, 2013 @ 12:00 PM
Updated: Tuesday, July 30, 2013 @ 12:00 PM

            KFOX14 News
(KFOX14 News)

Some Chipotle Mexican Grill fans around the world have the option of ordering tofu.

The chain is catering to vegans by selling its new meal Sofritas, according to media reports. Currently the dish is available at Chipotle locations in California, Oregon, Washington and Vancouver, British Columbia.

If tofu sales are positive in those test markets, the chain plans to roll Sofritas at all of its 1,450 restaurants worldwide.

A New Year, a new you

Published: Tuesday, December 27, 2016 @ 10:36 AM
Updated: Tuesday, December 27, 2016 @ 10:36 AM

ABOUT THIS FEATURENew cookbooks flood the market every week. This feature will help you make sense of what’s new and what’s worth trying out.

In a few days we’ll be wrapping up another year and beginning all over.

These five books from 2016 are my top picks for falling in love again with fresh food and getting into a routine of healthy eating. Beautiful, nutritious food is one of the necessary fuels for a life of joy, passion and adventure.

No. 1: “Breakfast Love: Perfect Little Bowls of Quick, Healthy Breakfasts” by David Bez; 192 pages, $22.95. Published by Quadrille, 2016.

What’s to love: This collection of 150 recipes covers sweet and savory options for breakfast. Plus, there’s a terrific diagram of “Anatomy of a Breakfast.” Bez shows how to put a breakfast bowl together with these ingredients: 1. fruit or vegetable, 2. another fruit or vegetable, 3. cereal (oats, cornflakes, quinoa), 4. protein (meat, eggs, yogurt, cheese, lentils, nuts and seeds), 5. toppings (herbs, dried fruit, etc.) and 6. “dressing.” (juices, dairy and non-dairy milks).

“I made it my mission to uncover what’s generally considered healthy, what the current top nutritionists believe (which might change in a few years …), and I tried to create a common sense, or common ground, that feels true and right and not just trendy.” — David Bez

No. 2: “Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family” by Brooke Griffin; 308 pages, $29.99. Published by William Morrow, 2016.

What’s to love: In addition to this collection of dinner recipes, Griffin, a former Cincinnati Bengals cheerleader, includes an introduction on why family suppertime matters, tips for building a pantry and strategies for creating balanced meals.

“’Skinny Suppers’ was created with you in mind — the busy person who juggles so much… The goal is for you to learn how to pull your family back to the supper table for healthy, balanced meals and more quality time.” —Brooke Griffin

No. 3: “Lean in 15: 15-minutes Meals and Workouts to Keep You Lean and Healthy” by Joe Wicks; 222 pages, $24.99. Published by William Morrow Cookbooks, 2016.

What’s to love: The recipes call for only simple ingredients, and the exercises require minimal equipment.

“No matter how busy you are, you can take control and find a quarter of an hour to cook your meals and stay lean. This isn’t a strict diet — it’s a lifestyle that will transform your body and the way you eat forever.” — Joe Wicks

No. 4: “The Vegetable Butcher: How to Select, Prep, Slice, Dice an Masterfully Cook Vegetables from Artichokes to Zucchini” by Cara Mangini; 346 pages, $29.95. Published by Workman, 2016.

What’s to love: A guide to butchery basics and cuts, plus sections on more than 50 vegetables, including best cooking methods and recipes, make this an invaluable reference guide.

“This book is the product of my years devoted to working exclusively with produce, and it includes all of the notes and lessons I have gathered along the way.” — Cara Mangini

No. 5: “Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple” by McKel Hill, MS, RDN; 296 pages, $23.99. Published by William Morrow, 2016.

What’s to love: This collection of planted-based recipes are gluten-free, dairy-free and free of processed food.

“My philosophy about living whole and eating well extends far beyond that of eating or dieting and has everything to do with the entire framework of your lifestyle and well-being. It’s about cultivating balance, happiness and inner strength; managing stress; nourishing relationships; engaging in supportive communities; and taking care of your physical body as well as your mental, emotional, spiritual body… Nourishing your cells with fuel from beautiful whole food is the catalyst.” — McKel Hill


From “Breakfast Love: Perfect Little Bowls of Quick, Healthy Breakfasts” by David Bez


handful of blackberries

handful of red grapes

2 slices of Parma or coppa ham, torn into strips

1 slice of rye bread, cut into strips

1 teaspoon pine nuts, toasted


1/3 cup oats, soaked overnight in 1/3 cup apple juice

handful of strawberries, chopped

1 kiwi, chopped

1½ tablespoon almonds, chopped


1/3 cup oats, soaked overnight in 1/3 cup apple juice

handful of blackberries

1 wedge of melon, chopped

1 teaspoon chia seeds

couple of fresh mint leaves


¼ cup buckwheat, cooked

½ avocado, chopped

1 cup brown mushrooms, sliced and fried

1 hard-boiled egg, halved

1 teaspoon black sesame seeds

a drizzle of extra virgin cold-pressed olive oil


¼ cup black quinoa, cooked

1 red pepper, sliced and roasted

½ avocado, chopped

1 small omelette

handful of fresh tarragon

a drizzle of extra virgin cold-pressed olive oil


1/3 cup natural yogurt

1 small wedge of pineapple, chopped

handful of strawberries, chopped

1/3 buckwheat, cooked

1 tablespoon pumpkin seeds

handful of fresh mint, torn


1/3 cup bran flakes

2 tablespoon milk

1 nectarine, chopped

handful of blackberries

handful of walnuts


1 avocado, chopped

handful of blueberries

¼ cup chopped goat cheese

1 slice of rye bread, cut into strips

From “Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family” by Brooke Griffin


Thai-Style Slaw

½ cucumber, halved lengthwise and sliced crosswise

½ cup shredded carrots

½ (10-ounce) bag shredded red cabbage

3 tablespoons fresh cilantro, chopped

1 tablespoon sesame oil

2 teaspoons less-sodium soy sauce

1 tablespoon rice vinegar

2 tablespoons Thai red chili sauce

Peanut Sauce

2 tablespoons creamy natural peanut butter

2 tablespoons sesame oil

1 tablespoon sugar-free maple-flavor syrup

1½ teaspoons less-sodium soy sauce

For serving:

6 all-beef kosher hot dogs

6 whole wheat hot dog buns

¼ cup raw unsalted peanuts, coarsely chopped

6 teaspoons sesame seeds


1. To make the slaw: In a large bowl, combine the cucumber, carrots, red cabbage and cilantro. In a small bowl, whisk together the sesame oil, soy sauce, vinegar and Thai red chili sauce. Pour this over the vegetables and toss to evenly cover. Refrigerate until ready to serve.

2. To make the peanut sauce: In a small bowl, whisk together the peanut butter, sesame oil, syrup and soy sauce. Set aside until ready to serve.

3. To assemble: Preheat an indoor grill, grill pan, or outdoor grill to medium-high heat. Coat the indoor grill or grill pan with cooking spray. Grill the hot dogs for 2 to 3 minutes on all sides.

4. Place one grilled hot dog in a bun, top with 2 tablespoons slaw, ¾ tablespoon peanut sauce, a heaping ½ tablespoon peanuts, and 1 teaspoon sesame seeds.

5. Refrigerate any leftover slaw or serve it as a side dish.

From “Lean in 15: 15-minutes Meals and Workouts to Keep You Lean and Healthy” by Joe Wicks


4 slices Canadian bacon

1 ripe avocado

2 eggs

salt and pepper

1 red chile, finely sliced — remove the seeds if you don’t like it hot

Preheat the broiler to high, then lay the bacon on the broiler pan or a baking sheet and slide underneath. Broil for 3 minutes on each side.

Meanwhile, cut your avocado in half, remove the pit and scoop out a generous tablespoon of flesh from each half to create a hole big enough for the egg. No need to waste the leftover avocado — you can save it to make some guacamole or just eat it on the spot!

Crack an egg into each avocado half, season with a little salt and pepper and place on a microwaveable plate. Microwave the eggs in 30-second bursts for 2 minutes — this should ensure firm whites, but runny yolks.

Serve up the baked eggs and avocado with the bacon and a scattering of chile.

Top tip: To stop the avocados rocking on the plate, slice off a little bit underneath to make a flat base.

From “The Vegetable Butcher: How to Select, Prep, Slice, Dice an Masterfully Cook Vegetables from Artichokes to Zucchini” by Cara Mangini


3 tablespoons sherry vinegar

¼ teaspoon fine sea salt, plus extra as needed

1/8 teaspoon freshly ground black pepper, plus extra as needed

1 tablespoon Dijon mustard

½ teaspoon pure maple syrup

2 garlic cloves, smashed

1/3 cup extra-virgin olive oil

4 cups cooked chickpeas (canned is fine)

4 large celery stalks, trimmed and sliced on a diagonal about 1/4-inch thick

2 large scallions, thinly sliced on a diagonal

Leaves from at least 6 celery stalks, coarsely chopped

1 pint cherry, grape or Sun Gold tomatoes, halved

¼ cup packed fresh basil leaves, chopped

1 ½ cups Hand-Torn Toasted Bread (optional, recipe below)

2 ounces Parmesan cheese, freshly shaved with a vegetable peeler (about ½ cup)

½ medium head romaine lettuce, trimmed down to white ribs and lighter green crisp leaves, chopped or torn into 1-inch pieces (optional)

1. Whisk together the sherry vinegar, salt, pepper, Dijon mustard, and maple syrup in a large bowl. Add the garlic and let the mixture stand briefly to infuse with the garlic flavor. Gradually stream in the oil, whisking quickly and constantly, until the mixture emulsifies.

2. Add the chickpeas, chopped celery and scallions, and toss them to evenly coat with the vinaigrette. Cover and refrigerate until the flavors meld, at least 2 hours and ideally overnight.

3. Remove the garlic cloves. Just before serving, add the celery leaves, tomatoes, basil and bread, if using, and toss gently to combine. Adjust salt and pepper to taste. Top with freshly shaved Parmesan. Serve over or tossed with romaine, if you wish.

Note: Look for full bunches of celery with plenty of leaves still attached. Use up to 2 cups of leaves if your bunch yields it. If you can’t find celery with the leaves attached, add ¼ cup flat-leaf parsley leaves, chopped, for color and a bit more flavor.

From “Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple” by McKel Hill, MS, RDN


Rawlnut Filling

1 cup raw walnuts

½ cup raw almonds

2 tablespoons almonds

2 tablespoons olive oil

¼ cup minced red onion

2 cloves garlic, minced

1 tablespoon tomato paste

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon sea salt

Freshly ground black pepper

1/3 cup chopped fresh cilantro


4 large romaine lettuce leaves

Pico de Gallo (recipe follows)

For the rawlnut filling: In a food processor, combine the walnuts, almonds, oil, onion, garlic, tomato paste, cumin, cayenne, salt and black pepper to taste. Pulse to combine, then taste and adjust seasonings. Gently pulse in the cilantro. The rawlnut filling may be stored in an airtight glass container in the refrigerator for up to 1 week. Enjoy leftovers with salads or sandwiches.

For the assembly: Fill each romaine lettuce leaf with about ½ cup rawlnut filling, as much pico de gallo as you like, and other fillings, if desired. Roll up like a burrito and enjoy!

Pico De Gallo

Makes about 1 cup

3 large tomatoes, diced

1 medium red onion, diced

1/3 cup chopped fresh cilantro

2 jalapeno peppers, chopped

Juice of 1 lemon

Juice of 1 lime

1 teaspoon minced garlic

1 teaspoon sea salt

Freshly ground black pepper

In a small bowl, stir together all the ingredients. Adjust the salt and black pepper as desired. The pico de gallo may be stored in an airtight glass container in the refrigerator for up to 1 week.

A meal strategy that works for everyone

Published: Tuesday, December 13, 2016 @ 11:19 AM
Updated: Tuesday, December 13, 2016 @ 11:19 AM

ABOUT THIS FEATURENew cookbooks flood the market every week. This feature will help you make sense of what’s new and what’s worth trying out. Email your questions and ideas to

One of the challenges for many home cooks during the holidays is finding something that makes everyone happy.

There are so many eating styles — vegetarian, pesco vegetarian, vegan, paleo and gluten-free, just to name a few.

Anna Thomas, whose 1973 groundbreaking cookbook, “The Vegetarian Epicure,” helped fuel the vegetarian movement, has a new book out this year about how to cook and entertain for a diverse group of eaters.

“Vegan, Vegetarian, Omnivore: Dinner for Everyone at the Table” includes daily and holiday menus based on a simple idea:

“Start with the foods that everyone eats, design a meal that works, then expand it, make it flexible — add butter or eggs or cheese in ways that pair well,” Thomas writes in her new book’s intro. “Add fish or meat, perhaps as supporting players.”

One of the easiest ways to build a meal is to start with vegetables, which is a good thing to do anyway. Three in every four Americans follow a diet low in vegetables, according to a recent report by the Office of Disease Prevention and Health Promotion:

I tried Thomas’ recipe for Carrot-Top Pesto from her Christmas Eve menu. It starts with the leafy tops that most people discard. I tried the pesto with a mixture of orange and white baby-size whole carrots, which I coated in olive oil, sea salt and freshly ground pepper, then roasted at 400 degrees Fahrenheit for about 25 minutes or until tender and slightly shriveled. While the carrots were roasting, I made the pesto and had plenty of time for cleaning up the kitchen. The pesto is scrumptious, and I froze the leftovers, which I plan to serve sometime with a simple garlic spaghetti (see my recipe below).


Makes about 2 cups

4 ounces trimmed carrot tops (from 1 or 2 bunches), big stems trimmed off

2 cloves garlic

¼ cup (1 ounce) walnuts

1 ounce fresh basil leaves, chopped (½ cup)

½ ounce fresh mint leaves, chopped (½ cup), plus more to taste

¾ teaspoon sea salt

½ cup extra-virgin olive, plus more to taste

2 tablespoons fresh lemon juice

Pull the fronds of the carrot tops off the stems and discard the stems. Carrot tops have a firm, chewy texture, but the stems are tough. Wash and spin-dry the greens.

Pulse the garlic and walnuts briefly in a food processor, then add the various greens and the salt and pulse again, scraping down the sides of the container as needed, until the greens are finely chopped. Add the olive oil and lemon juice and process the pesto until it is smooth.

From the book: “Vegan, Vegetarian, Omnivore: Dinner for Everyone at the Table” by Anna Thomas; 496 pages, $35. Published by W.W. Norton & Co., 2016.

What you get: This collection of nearly 200 recipes focuses on using fresh, raw foods and covers omnivore, vegetarian, vegan, nut-free, gluten-free and raw eating preferences.

In her own words: “Sit down at that table with the people you love and have dinner together. Cook for them, eat with them, raise a glass. The world will be a better place.” — Anna Thomas

Recipe by Connie Post

8 ounces dried spaghetti
2 tablespoons olive oil
4 roughly chopped garlic cloves
1/4 cup sliced mushrooms (or more)
Leftover Carrot-Top Pesto (or 1/2 cup chopped parsley)
Salt and pepper to taste
Grated parmesan cheese to taste

Cook and drain spaghetti according to directions on package. Saute garlic and mushrooms in olive oil in a skillet over medium heat. You want the garlic pieces to start to turn color, but don’t overcook. Add the drained spaghetti into the skillet and toss. Then add the leftover Carrot-Top Pesto or chopped parsley and toss. Serve with salt, pepper and Parmesan cheese.

Next week: Eggnog Pancakes

Thanksgiving meal leaves lots of options for leftovers

Published: Friday, November 29, 2013 @ 12:00 AM
Updated: Friday, November 29, 2013 @ 12:00 AM

A column about local and organic food immediately after Thanksgiving might give indigestion. Who wants to cook immediately after Thanksgiving, or even read about food?

After overindulging at the Thanksgiving meal, people want simple food. They pledge abstinence until the next holiday, as they turn their thoughts to shopping on Black Friday.

For some of us, leftovers are the best part of Thanksgiving. Though we never host the Thanksgiving meal, we cook a turkey for post-Thanksgiving meals at home.

Especially prized are the bones. The drumsticks and wings are too filling for the Thanksgiving meal, when so much other food is served.

You can’t do justice to the bones by eating them with a knife and fork at the Thanksgiving meal. Save them for lunches, and eat them with your hands.

Growing up in Baltimore, I learned that table etiquette sometimes involves using hands instead of a knife and fork. Turkey bones and hard-shell Maryland blue crabs are examples.

When my father finished eating a turkey bone, what was left were a few flimsy toothpicks. This is messy eating, and is best done alone or in the presence of a very tolerant spouse.

Any turkey bones that you do not consume directly can be cooked into a tasty broth.

Turkey sandwiches are a fine use of leftovers, given the abundance of local foods to join the turkey between the bread slices, as well as great local bread from the farmers market and MOON Co-op Grocery.

In Baltimore, we oddly serve cold sauerkraut at Thanksgiving, and leftovers go into sandwiches. Here in Southwest Ohio, MOON Co-op stocks two sources of local sauerkraut, which is worth an entire column once fresh local vegetables become scarce.

At the Thanksgiving meal, my family much prefers slices of breast meat. The result is a lot of leftover thigh meat.

Professional cooks proclaim that the dark meat is more flavorful than the white meat, but at the Thanksgiving meal the dark meat can taste too strong for the rest of the food. I like to cut the leftover dark meat into bite-sized pieces and mix it with locally prepared food.

When I was at school in England, leftovers were often doctored and repackaged as curry. Given the state of English cooking in those days, curried leftover was one of the best meals in our school cafeteria.

Especially suitable for accepting leftover turkey are locally prepared dishes from the Middle East, South Asia, and China. A meal designed for two easily stretches into four portions.

Organic turkeys from Bowman Landes and locally prepared frozen meals from Arabian Nights (Middle Eastern) and Sarla (curry) are available at MOON Co-op Grocery, Oxford’s consumer-owned full-service grocery featuring natural, local, organic, sustainable, and Earth-friendly products. MOON Co-op, located at 512 S. Locust St. in Oxford, is open to the public every day.

Mindful eating: efficiency isn’t always best

Published: Thursday, November 07, 2013 @ 12:00 AM
Updated: Thursday, November 07, 2013 @ 12:00 AM

Dear Holly: Does it matter where we eat or how fast?

— Mindless Muncher

Dear Mindless Muncher: Not only is it important to manage what we’re eating, and how much, but it also matters when and how we eat, too!

Efficiency is an attribute we strive for in our daily lives, especially with those things that just don’t seem as important to us. For most tasks, including meal preparation, efficiency is great — it allows us to breeze through the mundane without too much fuss. Using a list to shop for groceries, having a meal plan to know what you’re going to eat throughout the week or knowing how to quickly chop a carrot into even slices is easiest if there is a good system in place.

But, when it actually comes to eating, being too efficient can backfire. When we gobble our food, eat while working on the computer or watching TV, snack while we walk or sip while we drive, the mind is distracted from the meal.

If your normal pace is “vacuum cleaner,” it’s time to slow down and eat mindfully.

This is something that doesn’t come naturally in our fast-paced culture. Taking smaller bites, not eating so fast and making the meals a singular activity can help. Multitasking can cause us to eat too quickly. It takes plenty of effort to do something differently, but the benefits are many.

Eating more slowly allows your stomach to get the message that it is full of food – a message that can take 20 minutes or so to arrive. Focusing on each bite as you eat allows you to feel more satisfied with the meal and helps prevent overeating. Taking the time to enjoy the meal leaves a positive break in your hectic day and leaves you ready to roll for your next agenda items.

Need some strategies to slow down? Give these a try:

• Set a timer and see how long it takes you to eat your lunch or dinner. Only a few minutes? Try to make the next meal last for two minutes longer.

  • • Take a sip of water in between bites.
  • • Eat only at the table.
  • • Turn off screens (TV, computer, phone); try music instead.
  • • Set the table – this lends to a sense of occasion.
  • • Eat at regular intervals.
  • • Stop nibbling throughout the day or going for hours and hours without eating; both are detrimental to your metabolism.

It takes time to build new habits. But if you invest the energy and focus to be present when you eat, your health (and waistline) can benefit.

Main Message: the dining room table is not the place for multitasking, and your computer desk, car and couch shouldn’t replace the dining room table. Sit down at the table and focus on the meal. Enjoy the pleasure of a small break, and move on to your next task feeling recharged and refocused.

What’s your question for Holly? Send them to

For more information and to make an appointment to work on your goals, visit Grass Roots Nutrition, LLC owned by Holly Larson, Registered Dietitian. Visit Holly online at and follow her on Facebook at Have a delicious, healthy day!