Rhythm Superfoods Team Mini Retreat
August 3, 2018

On July 24th the Rhythm Superfoods team stepped away from our desks to enjoy some of our favorite parts of Austin and beyond. Our mini retreat was filled with great food, team bonding and learning more about some of our favorite superfoods!

 

We started the morning off at the Rhythm office enjoying breakfast tacos from Torchy’s Tacos before driving to our first stop, Boggy Creek Farm. Located in East Austin, Boggy Creek Farm is one of the country’s first urban farms and home to one of the oldest existing homes in Austin. Fun fact, Austin use to be the spinach capital of the U.S.! Our friends at Boggy Creek Farm generously gave us some okra and cucumbers to enjoy in the office. We also learned that many Austin restaurants source their produce from Boggy Creek Farm. It’s great to be reminded that the community of Austin shares our passion for fruits and vegetables and a healthy, balanced lifestyle.

 

 

After our morning stop at the farm, we headed to CB’s Lounge at Stubb’s to dive deeper into what it means to be a part of the Rhythm Superfoods team. The team tasted some exciting new snacks while thinking about how we can better ourselves individually (challenging each other to improve our gardening skills with a gardening challenge) and as a team. Of course, our next activity also involved food because our team loves to eat. We watched (and later tasted) a fun and informative cooking demo from The Naked Bite, an organization focused on teaching and catering “plant forward” meals. Chef Amber taught us how to make raw cacao nut truffles and spicy tropical cauliflower ceviche with coconut milk and peanuts – both delicious vegan items!

 

Next we hopped on a duck boat for a tour of the city by land and water as we learned about the history of downtown Austin on our way to the water. The heat didn’t stop us from seeing some of Austin’s greatest sights including the Historic Sixth Street, the State Capitol Building, the Governor’s mansion and the beautiful Lake Austin.

 

Back on land, we headed out of Austin to Dripping Springs Hill Country Casitas. We continued our theme of learning about growing produce with a trip to Hawk’s Shadow Winery. Our curious team had lots of questions on the process of making wine. We enjoyed great views of the Texas Hill Country with our wine tasting and appetizers from Gourmet Gals. I especially enjoyed the beet & hummus bruschetta featuring our Naked Beet Chips! The team enjoyed a delicious dinner and catching up with old (and new) team members.

 

 

The next morning over breakfast we brainstormed innovative superfood snack products and flavors and ways to make our current products even better. We are so grateful that our team shares a passion for eating right with snacks that are both flavorful and nutrient dense. We are already looking forward to learning more about growing produce and enjoying great food and company at our next retreat!

 

Written by: Katie M., Marketing Coordinator @ Rhythm Superfoods

My Health Journey Part 2 – by CEO Scott Jensen
July 20, 2018

…a  follow up to “My Health Journey“.

 

It’s been over 90 days since Rhythm Superfoods CEO Scott Jensen went back on Rip Esselstyn’s Engine 2 Diet so we followed up with him to find out how things were going.

 

Q: How do you feel? Did you lose weight?

A: I feel really good! I think most people who go through a fitness or health commitment needs reinforcements early on to keep them going before it becomes habitual. Someone who works out all the time has made it a habit: wake up, workout, etc. versus someone just starting workouts who has former habits they need to break.

The habit breaking is hard, but you feel it quickly when the weight starts coming off – which right now I’m hovering around 9 lbs. less than where I started. You physically feel that and it’s a reinforcement to keep going. My belts are looser, you start looking through the closet for those old pair of jeans you might fit in again.

And the other side is when you’re carrying weight, you feel it too: getting out of bed, walking, running, or at the end of the day the compression on your knees. Believe it or not, when you are heavier you feel those things. You hear these clichés about being “in tune” with your body and when you are heavier than you want to be, you don’t talk about it as much, but you do feel those things.

Then suddenly you start shedding the weight and you notice there are less aches and pains. I feel more agile when I’m kicking the soccer ball with my kids. And I feel that with just 9 lbs. off…I want to lose another 20lbs.

The first couple of weeks, I was way more tired particularly from the change in the diet. I found myself unprepared for protein solutions, so the carbohydrates are giving you these quick ups and downs and adding the workout part of it meant I wasn’t prepared for how tired I was going to be. But you do see a swing where you figure things out and the workout energizes you and you start feeling more energy later in the day. So…it takes a commitment and a belief system that you’re going to see it on the other side of the tunnel. And that’s happening.

 

Q: Did you experience any challenges besides tiredness like you mentioned in the first question? Any hiccups along the way? And with your schedule and travel – how did you deal with that?

A: I’m really busy and keep a very full schedule. Trade shows, customer meetings, broker meetings…all that stuff is part of my life and those are habits too. Your calendar is what it is, and you’re involved in all these things, and you realize 85% of places that you’d normally grab a bite don’t have the things that you’re going to need. I don’t want to say that it’s not there. But because it was a habit, I’d look at the menu and not even realize that a ton of places have a vegan menu – even if it’s a separate menu, particularly in Austin and other larger cities. I found it difficult to be prepared with plant-based protein sources during travels. Whether it’s almonds or a No Cow Bar, you need the protein to level out your energy. Vega Protein Powder with rice milk has been a quick fix when I’m at home, but it’s hard to travel with. Also, I just didn’t prepare for that and wasn’t sure which powders I’d like so I tried several things over the first few weeks that I didn’t like.

Meals in the house were something I was accountable for, so the challenge was “what do I like that’s available?” Compared to when I first did this diet 7+ years ago, there weren’t many vegan options for quick meals versus how many options are available now. Rip’s focus is on cooking meals yourself, but because I’m on the run a lot I needed solutions that were quicker. I needed to adjust and find the things that were going to give me lasting energy throughout the day, so I found my favorites and stuck with those.

 

Q: What are your favorites? Any specific brands?

A: No Cow Bars, VEGA Protein Powders, Amy’s Kitchen, Gardein, and an Instapot for cooking up some beans and lentils. Trader Joe’s frozen veggie meatballs are also great! I’ve probably only tried 10% of what’s out there, honestly.

 

Q: Have you gone back in to get bloodwork done? New results?

A: Besides the average 9 lbs. lower in weight, the bloodwork markers I discussed with my physician are all in a very good direction.  LDL down 14%, Glucose down 10%, A1C in the “good” range.  Triglycerides didn’t improve, but that could be an anomaly, so we’ll check in 3 more months.

 

Q: Did you stick to your exercise goal of 2-3 days per week?

A: Yes! It wasn’t until ~2-3 weeks in because that also needed its own kick-start. My wife started going to Orange Theory Fitness so I started going with her for early morning workouts. I had been a member of an awesome gym, but this just comes down to efficiency. The workout has got to be really close to home. I love the technology of Orange Theory Fitness – heart rate monitor, you see your numbers on the screen, you have splat points, etc. It’s fitting and motivating me. They have some great music too during the 55min workouts. No socializing, just hard work and that’s what’s working for me. Occasionally with a busier travel schedule, I have to shift focus away from workouts at times. When I’m not traveling as much I have more time to get in my workouts.

 

Q: Was there anything you missed eating?

A: I fancy myself as a chef more than a foodie. I’m pretty good in the kitchen and the grill and I love doing it. The atmosphere of pulling different soup stocks together and creating different meat/protein-based meals, and the deglazing and creating sauces in a pan…I miss that. I miss the flavors. I think with some of the vegetable base stocks that I’ve got, I’m getting that “umami-ness”. There’s an umami mushroom powder that delivers on the savory flavor that you generally get with those other protein-based meals. But I’ve found some solutions, and there are ones that come really close and are satisfying. I also want to try the Beyond Meat Burger and Sausage to see how those compare.

 

Q: Did anyone help to keep you accountable?

A: Myself with food and my wife Cyndie for the workouts.

 

Q: How will you continue to stay on track?

A: I’m now committed for another 6 months on this.  I’ve had a couple of episodes at restaurants that weren’t on the Engine 2 Diet, but I’ve been able to get back on track immediately thereafter.

 

Q: Any advice for those looking to take that step to better their own health?

A: I still think there are dozens of resources available to motivate people to change their habits. There’s simply not one single way to go about it, so you have to let people find what works best for them and what motivates them. If it’s the infomercial guy, or a doctor letting you know it’s time for a drastic change, or even your friends at work committing to a Whole 30 program together – just find what works for you! There are many habit-changing triggers out there. Be open to the message. There is, however, no miracle pill to fix your health overnight. A moderation of calories (healthy calories) combined with a consistent moderation of exercise activity (in that order) has the greatest effect on most people’s health.

 

See you in a few months!

-SJ

Snacking 101
May 16, 2018

Contributing Writer: Mary Ellen Phipps, MPH, RDN, LD of Milk & Honey Nutrition, @milknhoneynutrition.

 

Have you ever had just a truly mind-blowing snack? Like, it was so good and tasty, and filling, and energizing, that you just thought… “Man, that was one crazy good snack!” No? Just me? (I do have a tendency to go a bit over the top with food… check out my Instagram feed for more details on that…)

 

Well, maybe you’d change your mind, if you knew what exactly a snack was supposed to do for you. Have you ever thought about that? Why do we eat snacks? Is it because we’re hungry? Need fuel? Are about to workout? Are bored? Really, why do we eat them? Whether it’s mid-morning, late afternoon, or bedtime… everyone enjoys a good snack. ESPECIALLY if it’s tasty and gets the job done.

 

But what exactly do I mean by “gets the job done”? There are many reasons we eat snacks (many I listed above), but the primary reason is we need something to get us from one meal to the next without us starving and feeling tired.

 

So, basically snacks keep us full (or at least keep our stomachs from growling) and energized. But how do they do that?

 

To really understand that, we need to do a brief review of our MACRO nutrients: carbs, protein, and fat.

 

These three things are the only things that provide calories to our bodies. (The exception to that is alcohol, which also provides calories, but isn’t considered a nutrient.) They each serve different functions in our bodies and are absorbed at different speeds. Carbohydrates are processed the quickest. This means they leave our stomachs and get absorbed in our intestines faster than protein and fat do.

 

Carbohydrates give us quick energy.

 

Protein and fat take a little longer to digest, with fat taking the longest. Protein and fat, help keep us energized over longer periods of time. This is why an apple by itself (mainly carbs) only keeps you full for an hour, but an apple with peanut butter (protein and fat) keeps you full for 2-3 hours.

 

So, whenever I’m working with clients, I always give them my “perfect snack” formula…

 

Carbs + protein/fat = sustained energy and fullness.

 

There are so many great carb and protein/fat combos to pick from:

  • Apple and peanut butter
  • Carrots and hummus (I especially love Rhythm Superfoods new Carrot Sticks with Lantana Foods hummus!)
  • Avocado toast
  • Greek yogurt
  • Cheese and crackers
  • Beans
  • Beet Chips and cheese

 

 

So, next time you’re wanting something to munch on between meals, make sure you’re giving yourself everything you need to keep you both energized AND satisfied!

 

My Health Journey – by CEO Scott Jensen
March 9, 2018

 

I’m Eating A Lot of Carrots Now. Here’s Why!

As our awesome team of marketing and sales leaders get ready to hit the Natural Products Expo West show, all we can think about are carrots, carrots, carrots. We launch our NEW delicious, crunchy Carrot Sticks to the retail world this week at Expo West, so we’re all real pumped to show them off.

 

Get ready, world. You’re about to fall in love with a new plant-based superfood snack. Our Naked Carrot Sticks have 0 g of fat, 11 g of dietary fiber, 3 g of protein, 20% of your daily value of potassium, 15% of your DV of vitamin A…and they’re delicious!

 

 

My excitement for the new Carrot Sticks had another effect on me several weeks ago. They’re really good, and I was munching on a bag of our first production batch when it dawned on me that I wasn’t eating enough fruits and veggies. When we first started Rhythm, I had just gone through a product development exercise with Rip Esselstyn from the Engine 2 Diet, one of the foremost leaders in the plant-based diet movement. I had committed to a strict low-fat vegan diet for 60 days and had a full-blown blood analysis done the day before starting, and again at 30-days and 60-days after to see what effect this change in diet would have on my health. My eating habits prior to this leaned much further in the BBQ direction.

 

At the 60-day mark, my weight was down just over 10 lbs. and my cholesterol markers came down significantly. Before I started the diet, my cholesterol (LDL and Triglycerides) levels were in the range of having my doctor look at me and say that she would normally have that talk at this point about Statin drugs from here on out. I really didn’t want to take a pill every day, so I told her what I was doing with the Engine 2 Diet, and she agreed to wait and see how I did. With so many things that are unhealthy for us, the biggest hurdle we humans face is the ability to change our habits…especially eating habits. Our unhealthy habits are the source of much of what we have going wrong with our health: smoking, drinking, poor nutrition decisions; all difficult things to change if they’ve become a habit. Habits are habitual, of course. With this hard fact facing all doctors, it seems most have determined that the pharmacological solution (prescribing a pill or patch) is the most effective way to deliver a physiological change to someone rather than relying on personal effort to break these bad habits.

 

I chose to break the habit and was successful with the strict vegan diet for the full 60 days. After that, I didn’t revert back to my previous ways, but I did start to eat meat, eggs, cheese and other non-vegan foods in more moderation than I did previously. Thinking I had been successful and congratulating myself for it, I went on with my life. Fast forward 8 years later into 2018 and I became much more aware that I had gained back the weight I had lost and had to confront the fact that I was not eating as healthy as I had committed to years ago. The old habits came back, and now I had to own it.

 

So, in February I went in for a physical, which I hadn’t done in a few years. I told my doctor how I was feeling and had the full-blown blood work done again as part of the physical. Two weeks later I returned to review the lab results. I was back up to high levels with the LDL and Triglyceride numbers and added an elevated glucose level to the mix. I knew this would be the result of me slipping into those bad habits and it was.

 

I don’t ever want to take a daily regimen of pills. I’ve re-committed to healthier choices in diet and exercise, and I’m going to break the bad habits and do my best to stay on the “healthier-choice train.”  I like to go all in when I start. It’s the way I get myself committed. So as of March 1st, I’m back on Rip’s Engine 2 Diet. So far so good!

 

With my travel bags filled with healthy snacking alternatives from Rhythm and other great companies, I’m ready for one of the biggest food shows we do every year: Natural Products Expo in Anaheim, CA. It starts today and we’re debuting our awesome Carrot Sticks! If you see me out and about, don’t let me slip, show me some encouragement, and I’ll report back with my results in May after I do the 60-day blood work and weight check.

 

My commitment is as follows:

  • 60-day Engine 2 kickoff
  • Exercise 2-3 days per week
  • After 60-day Engine 2 period, eat a lot more plants and less animal products
  • Weigh myself weekly so I must face the weight truth
  • Blood work every 90 days to face the physiological truth

 

If you are in the food business, come by our booth at Expo West (#5424, Hall E) to try our new Carrot Sticks and feel free to share your own health journey with me. I get encouraged by talking openly about this with people. If you aren’t in the food business, stay tuned for me to report back on my journey with honesty.

 

Eat More Plants!

-SJ

 

Team Rhythm Running to the Anthropos Beat
February 9, 2018

 

It’s almost here! In just over 1 week Team Rhythm will be running to raise funds for one of our favorite local non-profits, Anthropos Arts, at the Austin Marathon on Feb. 18, 2018. Five Rhythm Superfoods employees (Allison, Ashley, Bri, Dan, and Emilea) will be running anywhere from a 5k to a full marathon. We’ll credit Dan with those marathon miles. 😉

 

Over $8,000 has been raised to-date but there is still time to contribute to this amazing non-profit that provides high-quality music education for low-income and at-risk students. DONATEYou can support the runners by donating to their fundraising pages. Simply follow this link here and click on “the team” to contribute towards a specific team member’s page. Every little bit counts!

 

“We’re so happy to have the synergy of health and wellness, and music all come together to show support for these kids’ education. It means more than you know and makes every bit of difference in their lives.” 

– Dylan Jones, Anthropos Arts Executive Director

ABOUT ANTHROPOS ARTS

Through Anthropos Arts, students not only get instruction from the best musicians, they also receive mentorship and the opportunity to perform onstage in Austin’s best venues and events. The non-profit serves over 150 students at 16 middle and high schools and offer music workshops and master classes for many more students each year.

 

The benefits of their programs are profound, affecting many aspects of students’ lives: overall academic success, self-discipline, self-esteem, and a pathway to college. Over the past five years, 100% of our senior students have graduated from high school, and more than 80% enrolled in college on scholarships. For the last four years, 100% of the seniors enrolled in college.

To learn more, please visit www.anthroposarts.org.

 

 

National Superfoods Day 2018
January 15, 2018

Contributing Writer & National Superfoods Day Partner: Mary Ellen Phipps of Milk & Honey Nutrition, @milknhoneynutrition.

 

 

Hi there! I’m Mary Ellen Phipps, the registered dietitian nutritionist (RDN) behind Milk & Honey Nutrition. I’m a wife, mom (to two little girls, ages 4 and 2), foodie (but I seriously hate that word, ha), recipe developer, and lover of all foods…except cilantro, just can’t do it…but anyways…

 

I’m so excited that our first annual National Superfoods Day is finally here! This term “superfood” has been thrown around for years, and I don’t think any of us really ever knows what people mean when they use it…

Is it some random ingredient you have to buy in powdered form for $30/bag at Whole Foods?

Or maybe it’s just anything with kale in it?

But what about berries? Everyone says berries are superfoods, right?!

 

You see where I’m going. Up until now, there has been no consensus on what superfoods are and no agreed upon definition. When Rhythm Superfoods reached out and asked if I could help them create a science-based inclusive definition for “superfood” I jumped at the opportunity.

 

I’ve been interested in nutrition since I was very young. Being diagnosed with Type 1 Diabetes at 5 years old was a game changer. I’ve had to think about every little thing I eat from the very beginning.  While most kids ate whatever they wanted, when they wanted; I was the 7-year-old at the birthday party scraping the icing off my cake because I knew what it would do to my blood sugars (and because my mom made me, ha). See, unlike most kids, I knew that food directly affected how I felt and acted. Combine that with a grandmother who could bake like no other (and passed that skill onto me), and I developed a love for creating delicious, fun, and nourishing recipes.

 

Now, as a busy wife and mom I know the struggles that come with preparing and eating nutritious foods and meals, and just how hard feeding myself, my husband, and two tiny humans can be. Yes, even the dietitian struggles sometimes. And, I love showing people the nourishing potential of everyday foods like kale, beets, carrots, sweet potatoes, chia seeds, beans…I could keep going.

 

Superfoods aren’t just random, ancient (and expensive!) foods you read about in an article and have no clue what they are. They’re the fruits and vegetables you buy every day. They’re the nuts that provide loads of protein, antioxidants, and fats. They’re the medjool dates and coconuts loaded with potassium and antioxidants…

 

So get excited because adding superfoods into your diet is probably way easier than you thought it was. Check out www.nationalsuperfoodsday.com to learn more about National Superfoods Day, view our definition of what a superfood is, grab a few recipes, and participate in the celebration!

 

 

 

Here are a few of my favorite “superfood” recipes…

Blueberry Superfood Smoothie

Tomato Kale Beet Pizza

Superfood Poke Bowls

Red Pepper, Sausage, Kale Quesadillas

Raspberry Chia Jam

Oatmeal Chocolate Chip High Protein Cookies

Blueberry Superfood SmoothieTomato Kale Beet Pizza

 

Disruption and the New Food World Order
July 25, 2017

By Rhythm Superfoods CEO Scott Jensen

There are a lot of clichés thrown around our industry about “disruption” and the “new food world order” (NFWO). It’s a hot topic, has been for a couple of years and will be for a another couple of years. The week before the Fancy Food Show in New York City this Summer, Amazon and Whole Foods Market announced their new relationship as an Amazon acquisition. This caught almost everyone by surprise. There will be many people that can offer better analyses of the financial and strategic reasons for or against the merger, but what dawned on me was that it was the biggest single concrete example of the new food world order. There are many different NFWOs, but this one event certainly represents the biggest financial move representing the future of how people will shop and take possession of their food and beverage consumables.

As this announcement happened right before the Fancy Food Show timing, I thought I would keep a lookout at the show for those products that appeared to me to be representative of “disruptors”, or products in the spotlight of change in the NFWO (my opinion only of course).

 

  • Refrigerated Merchandising as “New Space” Innovation: The bar category is a giant, but it inexplicably keeps on chugging along in growth. Just when someone says the category is over-saturated with items, you read that segments are delivering 2-4 X the average grocery channel growth rate in revenue. New entrants in the category succeed by segmenting consumers in traditional ways, by eating occasion, lifestyle, diet, gender, and any hundreds of other ways to slice the category and population. So where’s the room on the shelf for the next entrant? I snacked on a Wella Bar at our own booth at the Fancy Food show and it was delicious. But, unlike its counterparts in the regular bar section, these bars are showing up in refrigerated sections of the store. Not unlike another favorite of mine, the Perfect Bar, they both have created delicious products that need some refrigeration to stay as delicious as the day they are made, so they’ve had to blaze a new trail and convert buyers and category managers at retailers to give them space in a new set of a refrigerated section. Suddenly, not so crowded of a merchandising launch with few competitors. Grab and go refrigerated sections are hot right now and are no longer just for drinks and sandwiches.


 

  • Overhauling the Ingredient Deck as “Simplify” Innovation: Simple Mills started disrupting the baking aisle several years ago with gluten free, grain free, soy free baking mixes for breads, pancakes, muffins, etc… you know, the typical baking aisle features. By using clever ingredient substitutes for wheat flour, like coconut flour and almond flour, and coconut sugar for cane sugar, this company has shaken up the baking aisle with delicious recipes that resonate with a lot of consumers. They’ve launched a line of ready to eat cookies and crackers with similar, SIMPLE ingredient decks of alternative ingredients. I tasted a scrumptious chocolate chip cookie that was as delicious or better than most I’ve ever tried. I have to tip my hat to the recipe itself – it’s delicious and textured perfectly, with nothing on the deck that doesn’t make sense. Disruption in a tired category seems like it’s easy, but you have to nail the recipe and that’s not so easy. In my opinion, taste and texture is the most certain predictor for success and this company has figured that out. Ingredient deck as a disruptor is not new but what Simple Mills is doing is resonating with consumers more than most I’ve seen in this category.


 

  • Shelf Stability as a “Make it at Home” Innovation: I’m a big fan of a lot of brands of Hummus; all of them are refrigerated but seem to dry up in my refrigerator faster than I can finish them. Since I like hummus so much, I’m always on the lookout for new flavors or brands. Hope Foods used the HPP technology to create incredible flavor in a refrigerated hummus product, while Lantana (formerly Eat Well Embrace Life) has done a super job expanding innovation in that category with non-Chickpea and non-Tahini based dips like Beet hummus or Carrot hummus…great extension of a dip category. Hummus has been on a tear for the past decade, but never had I seen such a new twist on this product than at the Fancy Food show when I saw the Hummustir concept. Hummustir is shelf-stable until you make it (the cup you buy includes packets of chickpea puree, tahini, spice mixes and a little wooden spoon to stir it up), so you are able to quickly bring all the pre-portioned ingredients together in a quick minute and stir it all up in the cup you buy it with. It’s delicious and incredibly convenient. Shelf stability as innovation! Who would have thought?


 

  • Refrigerated Merchandising as “New Space” Innovation Part II: Cold-Souping is a new thing for me. I didn’t think I’d be a big fan when I first heard about it, but then I tried Tio Gazpacho’s Corn, Poblano & Lime soup in a drinkable cold-pressed plastic bottle (longer shelf life/better flavor) and said to myself… WOW! That’s delicious and totally satisfying for a lunch or a snack. I’ve also seen and tasted Zupa Noma, and saw that the Bonafide and Fawen brands of cold soup were also at the Fancy Food show with new soups to show. Not unlike the refrigerated sets for energy or snack bars, these soup mongers need to disrupt the refrigerated sets to keep their product fresh. Think of how long the canned soup aisle has been around and the type of innovation that has or hasn’t appeared there over the decades. Campbell’s has done well to keep their shelf-stable lines on the shelf with innovation in flavor, soup type, label marketing and can-type, but all of it has been shelf-stable, including the Pacific Foods aseptic cartons of soup that Campbell’s just announced they are acquiring. But these new cold-pressed soups are different. They need refrigeration, taste great, and will be in a completely different part of the store, likely expanding the soup market in total. And possibly extending the seasonal consumption of soups: cold soup in the Summer to refresh while you wait for the winter to arrive to get back into the hot soups.


 

  • “Deliciousness” as Innovation: Finally, “taste” as a disruptor. At the end of our aisle at the Fancy Food show was a company called Anastasia Confections. They were sampling bowls of their three new Coconut Cashew Crunch at all times of the day, so I tried a sample. This stuff is delicious. I couldn’t help but pick up a small square every time I walked by their booth. I started adjusting my walks (for meetings, restroom, lunch etc.) in their direction so I could snag one more crunchy square each time I walked by. I am jealous. I know how hard it is to get taste, texture, salty/sweet balance and inclusion proportions right. It’s really hard and they nailed it. It made me think of how important flavor and mouth feel are. I found out on the last day that the Anastasia Coconut Cashew Crunch with Chocolate Drizzle had won the Product of the Year award from the Specialty Food Association. Only one product wins that prestigious award each show, and they got it. Taste as a disruptor!


 

That’s just a few of the innovators I tried at the show. So many booths with incredible food, it’s sometimes hard to whittle them down to just a few to share. See you at the next show! – Scott Jensen

Prep Yourself for Meal Prep
March 20, 2017

Tips to Keep Meal Prep a Convenient Time-Saver

One of the reasons so many people choose to forego meal prep — in which you make a week’s worth of meals in advance — is that it sounds daunting, even though it makes your daily life much easier. But if you prepare yourself and your kitchen for meal prep, your week of cooking will be a breeze.

 

Plan Your Weekly Grocery Trip

If you only head to the grocery store when you’re already starving, or with just one meal idea in mind, there’s room for improvement. Before you even get in your car, you should plan out what meals you’ll be eating throughout the week so you can make one stop to get everything you need. And while you’re planning your meals, also keep in mind the ingredients they require: Aim to reuse as much as you can from meal to meal so that fresh herbs don’t go bad and vegetables don’t spoil in the refrigerator.

 

Have The Accessories At Hand

It would be a shame to go through all the work of preparing your meals in advance, and then realize you don’t have a place to keep them. Do a quick inventory of your similarly sized plastic storage containers to make sure you have enough to get you through the week. If not, add them to that grocery list! It’s key to make this process as convenient for yourself as possible, so think through your routine and focus on the pain points — what can you do to smooth them over? If it’s setting the blender out so you don’t have to wrestle it out of the cupboard every week, do it. If it’s buying a new set of portable dishware that actually seals and conveniently stacks in your refrigerator, go for it.

 

Set Aside The Time

One of the tallest hurdles to meal preparation is the time investment. It seems daunting to do all of your cooking in one afternoon, but it can be done. It’s much easier to swallow if you set aside the time on a weekly basis — don’t just try to fit it in when you have time. After you build the habit, it’ll be easier to devote the time each week. And besides, you’d be spending the time cooking anyway.

 

Mise En Place

Put “everything in its place.” Basically, get your ducks in a row — or your chopped vegetables, as the case might be. Before you start all of the cooking, prepare your ingredients: dice your tomatoes, julienne your carrots, mince your onions, and whatever else might trip you up while you’re tending to a pan on the stove. And, if you have all of your pea pods washed and your peppers cleaned, you’ll have easy fodder for your snack bag, making it that much easier to grab a handful of veggies instead of fried potato chips (of course, reaching for some delicious and nutritious beet chips or kale chips are a great and convenient way to get your veggies in too!).

 

With all of the technicalities tended to, all you have to worry about is throwing your food on the stove, filling your new travel containers, and making your week go that much smoother. Now all you need are a few new recipes — and Rhythm Superfoods has you covered, with healthy, simple dishes.

This article was provided by Sam Radbil, a contributing member of the marketing and communications team at ABODO apartments.

Beets for Breakfast!
March 6, 2017

Beets for breakfast? Yes, you read that correctly! Our recipe series for National Nutrition Month continues with this easy-to-make breakfast parfait! Crunchy Rhythm Superfoods Beet Chips, granola, yogurt and fresh fruit are layered to perfection for a healthy breakfast that can be enjoyed at home or on-the-go!

Beets for Breakfast Parfait

by Gretchen

INGREDIENTS

  • Plain whole milk yogurt
  • Honey, vanilla extract, cinnamon
  • Fresh fruit
  • Your choice of granola
  • Rhythm Superfoods Beet Chips, Cinnamon & Coconut Sugar or Naked

DIRECTIONS
Gently apply dollop of plain yogurt to dog snout (it’s very important you don’t skip this step!)

In a small bowl, mix together the rest of the yogurt with honey, vanilla, and cinnamon to taste.  You can omit a step here by using pre-flavored yogurt or just going plain.  The key is to not over-sweeten.

Layer as follows – yogurt, crushed beet chips, yogurt, granola, crushed beet chips, fruit, crushed beet chips, yogurt.

Garnish with granola, fruit, and (uncrushed) beet chips.

 

Thanks again Gretchen for this yummy recipe!

Rhythm Superfoods Noodle-less Lasagna
March 3, 2017

Here at Rhythm Superfoods, we believe a positive mind, eating right, and staying active are the keys to health and happiness. That’s why we’re excited to celebrate National Nutrition Month by sharing some of our favorite healthy recipes! Our team members decided to get creative in the kitchen and create original recipes using their favorite Rhythm Superfoods snacks! First up is a noodle-less lasagna featuring Rhythm Superfoods Garlic & Onion Roasted Kale and zucchini.

 

Rhythm Superfoods Roasted Garlic & Onion Roasted Kale and Zucchini Noodle-less Lasagna

by Elizabeth

INGREDIENTS

  • 2 lb. (approx. 6) green or yellow zucchini
  • 1 lb. ground beef
  • 3 c. (24 oz.) jar thick spaghetti sauce
  • 2 c. (15 oz. container) ricotta
  • 3 c. (12 oz.) shredded mozzarella
  • 1/2 c. grated Parmesan cheese
  • 2 eggs
  • 1/4 c. chopped parsley
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • .75 oz container Rhythm Superfoods Roasted Garlic & Onion Roasted Kale

DIRECTIONS

Heat oven to 350 F

Slice zucchini lengthwise into 1/8” thick slices.  Sprinkle with salt and let sit for 10 minutes to draw out excess water. Dab with towel to remove drawn out water.

Brown beef in 3 quart saucepan; drain.  Add sauce; simmer about 10 minutes.

In bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer slices of zucchini over sauce; place a layer of roasted kale over zucchini; cover with about 1 cup sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of zucchini, kale, sauce, and cheese filling. Top with layer of zucchini, kale, remaining sauce, and remaining mozzarella.

Cover with aluminum foil and bake for 45 minutes. Remove foil; bake about 15 minutes longer. Allow to stand 10 minutes before serving.  10 to 12 servings.

Thanks again Elizabeth for sharing this delicious recipe! You can keep up with all of Elizabeth’s adventures on her website or follow her on Instagram @bentoboxphotosatx!

Save