Limoneira's Megan Roosevelt and Seasonal Meal Planning Founder Natasha Red Discuss Back-to-School Meal Prep
SANTA PAULA, CA - While we may be experiencing triple digits up here in Northern California, Summer is actually winding down. With the beginning of September comes—fingers-crossed—cooler temps and of course, more back-to-school meal planning. Limoneira spokesperson Megan Roosevelt is rising to the occasion and has pulled together some of her best tips and methods to provide a welcomed assist to meal time as we move towards the holidays.
“Happy September, it’s back-to-school season and in this video we are sharing with you meal prep and recipe ideas to help you have a more nutritious week,” Megan shares in the latest clip. She also welcomes a guest to the screen, Natasha Red, who has created a blog and Seasonal Meal Planning journal to offer even more insights into healthy meal Prep. Check it all out in the video below.
Here is a breakdown of the recipes shared in this latest program:
Homemade Lemon Hummus
Perfect for lunches, snacking, and beyond, this homemade lemon hummus is sure to be a hit during the hustle and bustle of the new school year.
- 1 can chickpeas
- ¼ cup tahini
- Juice of 2 Limoneira lemons
- 2 garlic cloves (peeled)
- Pinch sea salt
- 3 tbsp olive oil
Directions: Add ingredients to a food processor and blend. Serve with fresh veggies, chips, crackers – the sky is the limit!
Lemon-Herb Zucchini Noodles
Next up, try this perfect make-ahead-of-time option that will keep for several days in the refrigerator.
- ½ cup parsley
- ½ cup cilantro
- 2 zucchini
- 1 Limoneira lemon
- 1 tbsp olive oil
Directions: If a spiralizer is on hand, process the zucchini through one. If one is not available, using a julienning technique on the zucchini will work. Add lemon juice, sea salt, and olive oil to “noodles” in a bowl. Top with parsley and mix together. Garnish with lemon slices and serve–or, put it in the refrigerator to keep for later!
Hot Tip: Create a meal plan–This month’s guest blogger and meal planner, Natasha Red, recommends making a meal plan ahead of time to cut down on energy spent in the kitchen.
"Eat seasonally, and use a recipe rotation," Natasha suggests. She chooses 16 recipes that her family looks forward to eating every season–spring, summer, fall, winter. This can cut down meal prep and execution by almost 20 minutes by avoiding having to reinvent the wheel every week. Simply look at the menu plan for that season, and choose the meals for the week from it.
For even more tasty ideas, Limoneira has connected with global chefs and mixologists, nutritionists, and beauty lifestyle and green cleaning experts that share their knowledge with the customers of its grocery and foodservice partners around the world.
Hello September and happy Friday all!