Grocery cart makeover

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Alison's grocery store tips:

  • Make a list and organize according to store layout-this saves you time! (ie produce, dairy, meats/fish, canned/frozen, grains/packaged)

  • Don't shop when you are hungry or starving, or else you'll more likely steer away from your list, and snack

  • Cut costs on the shopping bill by buying locally grown foods, and avoid the more expensive pre-cut or prepped foods-prep and cut produce yourself

  • Shop the perimeter of the store, where more of the whole foods are vs. the aisles where more of the processed foods are located

  • Look to magazines such as Cooking Light, Eating Well, or Everyday Food for quick, seasonal meal ideas

    Easy Recipes

    Quickest Fish
    This dish probably takes 10 minutes to get into the oven. My kids love it, and fish is one of those foods that's sometimes hard to get kids to eat. Recommend serving this with some brown rice or a slice of whole grain bread.

    Ingredients

  • 1 pound firm white fish, without bones (tilapia, sole, orange roughy)
  • 1 Tbsp butter, canola or olive oil
  • 1-2 cloves garlic, chopped
  • 1 yellow onion, chopped
  • ½ green pepper, sliced into strips
  • 1 cup tomato sauce, canned
  • 2 Tbsp white wine or lemon juice
  • ½ tsp oregano

    Preparation

  • Preheat oven to 425 degrees.
  • Place fish in baking dish.
  • Melt butter or heat oil and sauté garlic, onion, pepper for 5 minutes.
  • Add tomato sauce, wine or lemon juice, and oregano and stir.
  • Pour sauce over fish and bake for 20-30 minutes (until fish flakes).

    Stuffed Sweet Potatoes
    This dish takes just minutes to prepare, as long as the potatoes are cooked. You can cook them the night before, or over the weekend, and simply reheat. Kids love to add all the toppings. You can use whatever beans or cheese or salsa you might have on hand. You can even serve with a few tortilla chips as a garnish.

    Ingredients

  • 3-4 sweet potatoes/yams (1 for each family member), scrubbed and poked
  • 1-2 cans of black beans, rinsed, drained and heated
  • 1 cup jack cheese, grated
  • 1 container favorite tomato salsa
  • ¼ cup cilantro, chopped
  • ½ cup low-fat sour cream

    Preparation

  • Preheat oven to 400 degrees.
  • Scrub, poke, and individually wrap sweet potatoes in foil. Bake in oven on center rack for 1 hour, or until you squeeze and they are soft.
  • Cut potatoes in half lengthwise and top first with black beans, then cheese, salsa, cilantro and finally a dollop of sour cream.

    About Alison Eastwood:
    Alison spent the first 10 years of her career in clinical nutrition developing a solid foundation in the fundamentals. She was a clinical dietitian from 1997 to 2004 at the University of California, San Francisco specializing in heart disease reversal and breast cancer. She also worked with famed cardiac and complementary medicine researcher Dr. Dean Ornish for eight years delivering nutrition lectures, working with chefs to implement low-fat vegetarian menus, and providing one-on-one patient counseling. Alison rounded out this clinical experience with her role as director of nutrition services for the prestigious San Francisco Bay Club where she offered nutrition counseling and classes on wellness, fitness, and weight loss.

    Beyond serving as an advisor and clinician, Alison is a seasoned and enthusiastic cook, something she enjoys doing personally and professionally. She has developed and tested dozens of recipes while building the food desk for Healthscape.com, and was the nutrition contributor for the best selling cookbook Super Smoothies (Chronicle Books 2000). Alison's performance and professionalism earned her the American Dietetic Association's Young Dietitian of the Year award in 2000 and continues to foster her positive reputation in the field.

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