A Healthy Twist on a Southern Tradition

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When you think of traditional Southern food, what comes to mind? Sweet tea, collard greens, black-eyed peas, fried chicken, hushpuppies, okra, Smithfield ham, and sweet potato pie are at the top of my list. In fact, I just described what a traditional Sunday dinner used to look like at my great grandmother’s house. I can still remember sitting at a small table tucked into a side corner of her kitchen, watching her cook and taking in all of the wonderful smells that she was creating in the process.

While sweet tea, fried chicken, and hushpuppies haven’t made it to the Seasonal Roots market, I have come across several other traditional Southern favorites, including collard greens, black-eyed peas, and one of this week’s basket items, okra. I don’t remember eating the okra that was on my great grandmother’s dinner table, but I have had it throughout the years in soups or stews and maybe once or twice when eating out. It has been hanging out in my “take it or leave it” vegetable file. I would probably have never picked it up at the grocery store to bring home and cook, but I wouldn’t turn it away if it was offered to me, either. Fortunately for my taste buds, I was sent me home with a bag of Okra this week to experiment with in my own kitchen. Thank you, Erin!

I think that just about everyone thinks of fried okra when they think about traditional Southern foods, and with good reason. It is one of the easiest ways to prepare this vegetable and avoid the dreaded “slime” that is often associated with okra. I’m personally not a fan of fried foods, so I decided to find a healthier cooking alternative while experimenting this week. In the end, I tried out two methods: Oven-roasting and sautéing. Both turned out to be successful in our house and peaked my interest in cooking more with this interesting and versatile vegetable. Grilled okra is next up on my list. How do you prepare okra in your kitchen?

Easy Oven-Roasted Okra

It doesn’t get much easier than this, friends! For a delicious, slime-free side of okra, simply chop okra into 1/3” pieces and place onto a baking sheet. Drizzle with olive oil, season with salt and pepper, toss, and bake in the oven at 400 degrees for about 10-12 minutes, until slightly tender.

okra

 

Indian-Inspired Okra

Ingredients:

1 pound sliced fresh okra                               ½ teaspoon ground coriander

1 medium onion, chopped                              ¼ teaspoon ground black pepper

2-3 tablespoons butter                                   Salt to taste

½ teaspoon ground cumin                           ½ teaspoon ground ginger

Directions:

  1. Melt butter in a large skillet over medium heat. Add chopped onion and cook until tender.
  2. Add okra and remaining ingredients to the skillet and cook for a few minutes, stirring to combine ingredients. Reduce heat to medium-low, cover, and cook until tender (stirring occasionally). Enjoy!

okra 3

Nutritional Benefits of Okra: There are a lot of healthy reasons to love okra. It is low in calories (just 30 calories per 100 grams) and full of dietary fiber, vitamins (A, B, E, C, and K), and minerals (iron, zinc, magnesium, potassium, and calcium).

Come join Seasonal Roots today!

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

Seasonal Substitutions

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No matter how hard we try to keep an eye to the sky – sometimes mother nature just doesn’t comply with the plans we have for the weekly baskets. If a storm blows through, or the weather is too hot or too cold, sometimes an entire crop is not able to be harvested. Your local farmers harvest your orders on Mondays and Tuesdays and if your farmers are unable to fill an order for an unforeseen reason, it is our policy to issue a substitution for basket items (but not extra items that are added to your order). That means we will offer a comparable crop in place of the one we can’t get our hands on. For example, we might send you yellow squash instead of zucchini, sweet potatoes instead of kennebec potatoes, or perhaps white peaches instead of the yellow variety.

There is such a short turnaround time between when the farmers harvest and when we pack that usually by the time we know a crop is unusable, it’s time the pack the baskets! As such, a substitution is the best solution for making sure you get the closest alternative to your first choice crop. Substitutions are one of the unique challenges that come along with a commitment to eating locally and we appreciate you being understanding when they occur!

Easy Stuffed Peppers: Simply Perfect!

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Summer is officially over in our house, which means that the kids are back in school, fall sports are in full swing, and our schedule is busier than ever. When our outside world seems to get a little hectic, embracing simplicity within our home has been the key to finding a happy and sustainable family balance. Why make life more complicated and stressful than it needs to be?

As much as I enjoy cooking, I am always looking for new ideas and ways get healthy, wholesome meals on the table for our family without having to spend hours in the kitchen each and every day.

Quality Whole Foods + Simplicity in the Kitchen = 1 Happy Mom

(and hopefully some delicious, stress-free meals!)

I recently came across a recipe that brings this equation to life. These Easy Stuffed Peppers are perfect for appetizers, sides, or the main course.  With just 3 simple ingredients and minimal effort, you can put together a delicious dish that allows the main attraction (PEPPERS) to shine and is sure to keep everyone coming back for more!

Stuffed Peppers 1

In addition to their beauty and taste, peppers offer many health benefits to you and your family, to include:

  • Rich in antioxidants
  • Boosts immunity
  • Excellent source of vitamins C and A
  • Good source of fiber
  • Low in calories
  • Anti-inflammatory
  • Helps lower bad cholesterol
  • Helps improve eye health

What’s not to love?

Easy Stuffed Peppers

Recipe by Sommer Collier

Ingredients:

1 ½ pounds of mini bell peppers (or a mix of mini bell peppers and jalapenos)

12 ounces garlic and herb seasoned chevre goat cheese

1 tablespoon REAL honey

Stuffed Peppers 2

Directions:

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Cut peppers in half lengthwise and remove any seeds. Lay peppers cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.
  3. Lightly drizzle the peppers with honey and sprinkle with salt if desired. Bake for 10 minutes, then serve warm. Enjoy!

Optional Toppings: Various herbs, crumbled bacon, balsamic glaze, smoked paprika, toasted nuts.

Stuffed Peppers 3 (2)

 

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

Tomatillos: Taco Tuesday’s Unsung Hero

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I know that I have mentioned this several times before, but one of my favorite things about being a Seasonal Roots member is the opportunity to learn about, experiment with, and try new foods with my family that we would probably not pick out on our own that the grocery store. This week’s basket was full of many familiar faces in addition to a bonus “newbie”: Tomatillos.  I literally had no idea what these interesting little guys were. Thankfully, one of my fellow Market Managers was willing and able to fill me in and offer some advice on cooking and preparation. Thank you, Lisa!

tomatillos

In case you have also been in the dark, tomatillos are small husked fruits that originated in Mexico and are a member of the nightshade family. If you are a fan of authentic Mexican food you have likely sampled tomatillos, as they are a key ingredient in many Mexican and Central-American dishes. Salsa Verde, Enchiladas Verdes, and Guacamole Taquero are just a few examples of popular dishes that allow the tomatillo’s green color and tart flavor to shine through.

I admit that I was a little embarrassed about my lack of familiarity with this ingredient since our family absolutely LOVES Mexican food, and I am positive that we have eaten dishes that contain tomatillos on more than one occasion. I’m not sure what I thought the “green stuff” was, but now we all know.

We decided to play it safe with our first family tomatillo culinary experience by making a Salsa Verde. It was easy to make, had great flavor, and the leftovers can be used to dress up a fish dish that we have planned for later on in the week. Taco Tuesday just got a little more real in our house, y’all.

tomatillos 3

Tomatillo Salsa Verde

Recipe by Kimberly Binning

Ingredients:

1 pound tomatillos, husked

½ cup finely chopped onion

1 teaspoon minced garlic

1 serrano Chile pepper, minced

2 tablespoons fresh cilantro, chopped

1 teaspoon dried oregano

½ teaspoon ground cumin

1 ½ teaspoons salt, or to taste

1 ½ – 2 cups water (depending on desired consistency)

Lime juice

Directions:

  1. Place tomatillos, onion, garlic, and Chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt. Pour in water and bring to a boil over high heat. Reduce heat to a medium-low and simmer until the tomatillos are soft, about 10-15 minutes.
  2. Using a food processor or blender, carefully puree the mixture in batches until smooth. Stir in freshly squeezed lime juice to taste. Serve with your favorite tortilla chips, as a topping for enchiladas, or to dress up fish or chicken.

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

We May Be An Online Farmers Market…

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But, there are some real (and not at all virtual) folks working behind their screens to make sure you get your local deliveries! From the farmers who harvest your crops, to the artisans who craft your baked goods, to the packers who assemble your order, and the Market Managers who deliver it – it takes a village. Here at Seasonal Roots, we have one of the best villages around! Today, meet Alyssa (left), and Melanie (right).

Alyssa is a seasoned Seasonal Roots pro, she began work with us as a Market Manager, and now is the responsive-problem-solver managing our support emails. If there is an issue with a delivery, inquiry about how to order online, or simply a request for a recipe – Alyssa handles it all. She’s knowledgable about everything from how to best store your produce, to how to manage your account, to our farmers’ growing practices. For those of you who have had the pleasure of working with Alyssa, we thought you might like to put a face to the ever-helpful name that coincides with support emails.

Melanie is our Chief Operating Officer! She’s been part of the team for years, wearing many hats along the way. Now, she is the logistics wizard who makes sure that your basket is packed correctly, and makes it to your doorstep. Melanie is the brains behind managing our new ordering system, and goes above and beyond to ensure exceptional customer service. For example – Alyssa sadly moved beyond our delivery area, and has been missing her weekly deliveries. The solution? When Melanie recently headed out of town, she packed up a box of local goodies and delivered it to Alyssa and her family on the way out.

Thank YOU for being part of our village – together we continue to support local farmers and businesses.

“But, I wanted to use that lettuce next week…”

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Our produce is about as fresh as you can get your hands on (short of growing it yourself.) Why then, doesn’t it store well for weeks in the fridge?  When you’re comparing shelf life to what you purchase in the grocery store, there are some things to consider.

First, much of the produce that is available in the grocery store has been bred with the purpose of having a long shelf life and being resistant to pests. That means what you see on grocery store shelves is designed to last for a while (at the expense of flavor and taste.) Our farmers on the other hand prefer to grow varieties of crops that taste good! They focus on the delicious flavor and high quality of the food they grow, rather than how long it can sit on a shelf and wait to be purchased.

In addition, many grocery stores keep food in storage for weeks with the help of anti-fungal sprays that help preserve the food and keep it from spoiling. Since our farmers rarely spray crops in the field, they definitely don’t spray them once they’re harvested. As a result, sometimes our potatoes sprout (grocery store potatoes are sprayed with a substance that keeps them from sprouting, even though they’re most likely significantly older than our potatoes).

What this all means is that our produce spoils at a natural rate. Usually, we recommend that folks be strategic with their weekly orders. If you plan to use more perishable items (leafy greens, beans, berries) immediately after delivery, and save hardier produce for last, you should be able to enjoy it all before your next delivery.

Breakfast, Brunch, or Dinner: Zucchini, Arugula, and Cherry Tomato Quiches

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Happy August, Seasonal Roots friends! It is hard to believe that we are nearing the end of summer. Don’t worry; there are still lots of delicious reasons to look forward to your weekly Seasonal Roots delivery. Squash, zucchini, tomatoes, peppers, corn, green beans, potatoes, peaches, apples, blueberries, cucumbers, onions, and farm fresh eggs, are just some of the many options that are currently available to our Members.

Our family usually doesn’t have any problems using up all of our produce before the following week’s delivery, but sometimes it is nice to have a few recipes on hand that are easy to throw together and can utilize just about any vegetable that happens to be waiting around on your countertop or in the refrigerator. Add the versatility of being able to enjoy it for breakfast, brunch, or dinner and you are left with a real winner! This week’s recipe checks all of those boxes. Our family has enjoyed these Zucchini, Arugula, and Cherry Tomato Quiches at Sunday brunch, as “breakfast for dinner”, and as leftovers for a quick and easy weekday breakfast option. And my favorite thing about it is that I can substitute and add-in whatever vegetables we have on hand. Mushrooms, yellow squash, asparagus, spinach, potatoes…if you can chop and sauté it, it is fair game!

Zucchini, Arugula, and Cherry Tomato Quiches

Ingredients:

1 medium zucchini, diced

2 ounces cherry tomatoes, quartered

2 ounces arugula

3 cloves garlic, peeled and minced

2 mini pie crusts

2 farm fresh eggs

1 lemon

1 ounce Fontina Cheese, diced

½ cup Ricotta Cheese

Olive oil

Salt and pepper

Directions:

  1. Preheat oven to 425 degrees. Using the flat side of a knife or spoon, smash garlic until it resembles a paste.
  2. In a medium pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add zucchini; season with salt and pepper. Cook 2 to 4 minutes, stirring occasionally, until lightly browned and softened.
  3. Add in tomatoes and garlic paste, season with salt and pepper, and cook for about 1 to 2 minutes until tomatoes are slightly softened. Remove from heat.
  4. Crack eggs into a medium bowl and beat until smooth. Add the ricotta cheese and whisk to combine. Add in cooked vegetables, season with salt and pepper, and whisk to combine thoroughly.
  5. Place pie crusts onto a sheet pan and divide filling evenly between the two crusts. Top each evenly with Fontina cheese. Place quiches in the oven and bake for 18 to 20 minutes, until crusts are browned and the filling is set and cooked through.
  6. Remove from the oven and allow to stand for at least 5 minutes before serving. Enjoy!

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

 

A Second Chance: Baked Eggplant, Tomato, and Parmesan

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Since becoming a Seasonal Roots member, I have come to appreciate all of the benefits that go along with our weekly basket of produce and local goodies. Not only does our family have access to fresh, local food on a weekly basis, but we are able to customize our basket through their online ordering options, enjoy free delivery, and support local farmers and artisans through the entire process. Add in the health benefits that are associated with eating FRESH, locally grown food, and I feel like our family hit the jackpot!

One of the unexpected benefits of our Seasonal Roots membership that I have enjoyed the most is exposure to items that our family would not normally buy at the grocery store or try otherwise. We have been LEARNING about and EXPERIMENTING with foods together as a family, and while not everything has been a hit around the dinner table, we have had fun with the process of expanding our palate and giving second chances to previously dismissed (or disliked) foods.

One of last week’s basket items offered the opportunity of a second chance. As a bonus, we received several eggplants. As beautiful as they are, they have never made their way onto my grocery list. I cannot remember ever trying eggplant as a child, and the few times that I tried it as an adult weren’t great. I just was not a fan. I thought about passing them on to a friend or neighbor, but decided that even eggplant deserved a second chance.

After a little time searching the web for some eggplant inspiration, I came up with this Baked Eggplant, Tomato, and Parmesan recipe. It is a combination of several recipes that I found online using ingredients that I already had at home: eggplant, tomatoes, Parmesan cheese, garlic, basil, oregano, olive oil, and some salt and pepper.  With very little time and effort required to put this dish together, I assured myself that it was worth giving eggplant one last chance, and man am I glad that I did! This dish was a big hit in our house. So big, that we have made it twice this week and I’m still craving more.

Baked Eggplant, Tomato, and Parmesan

Ingredients:

Eggplant, sliced into ¼” – ½” slices

Tomato, sliced

Parmesan cheese, grated

Fresh basil, sliced (chiffonade*)

Garlic, finely minced

Dried oregano

Salt and pepper, to taste

Olive oil

Directions:

  1. Preheat oven to 350 degrees. Lightly oil a baking dish.
  2. Place sliced eggplant in a single layer in oiled baking dish. Layer with tomato slices, garlic, oregano, and basil. Season with salt and pepper. Top with grated Parmesan.
  3. Bake at 350 degrees for 35-40 minutes. Broil for last 5 minutes until eggplant is tender and slightly browned.
  4. Remove from oven and sprinkle with a little extra Parmesan. Serve and enjoy!

*Not sure how to chiffonade basil? Check out this video: http://www.myrecipes.com/how-to/video/slicing-basil

Still need convincing to give Eggplant a second chance? Check out some of its many health benefits:

Antioxidant Activity
Eggplant contains several phytonutrients with good antioxidant activity: caffeic, chlorogenic acid and the flavonoid, nasunin.

Heart Health
Animal studies show that eggplant may help lower overall cholesterol in the body and help to improve blood flow. The antioxidant compounds in eggplant help to prevent oxidative stress to the cardiovascular system and thus reduce the risk of heart attack and heart disease. Eggplant is also a good source of fiber, which is needed to maintain good cardiovascular health.

Brain Health
Eggplant contains nasunin, an antioxidant anthocyanin, which may help to promote healthy brain function.

Fiber
One cup of eggplant contains about 8% the DV of dietary fiber. Fiber can aid in digestion and weight loss. It helps to balance the metabolism. The fiber in eggplant helps to reduce cholesterol and relax blood vessels, which suggests it may play a productive role in maintaining good heart health.

High In B Vitamins
Eggplant is rich in vitamins B1, B3 and B6. B vitamins play an essential role in the proper function of the central nervous system, energy production, hormone balance and healthy liver function. They are also believed to help balance blood sugar and reduce cholesterol.

Weight Loss
Maintaining the proper DV of fiber and B vitamins can be a great way to contribute to healthy weight loss. Fiber promotes a healthy, active metabolism and B vitamins can help the body to process fat. Eggplant is also rich with nutrients while offering very few calories (only 19 per cup), which makes it a great addition to an active, effective weight loss program.

Bone Health
Eggplant contains many of the minerals needed to maintain strong, healthy bones: manganese, potassium, magnesium and copper.

Cancer Prevention
Many doctors and scientists believe that a compound in eggplant can effectively treat certain types of skin cancer. The phytochemical, known as BEC5, is believed to kill cancer cells without harming healthy cells.

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

Seasonal Produce Tips for Storing & Sprucing

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Apples – store on the counter and wash before use.
Beans – store in a plastic bag in the crisper drawer until ready to use.
Berries – these fruits are quite perishable when ripe, store whole in the fridge.
Beets & Carrots – these hardy roots last longer if you remove their greens before storing. Don’t toss the greens though, they’re perfectly edible!
Cucumbers, Squash, Eggplant and Peppers – put in a plastic bag in the fridge
Cured Onions – these need no refrigeration, but store them away from other produce
Greens (lettuces, kale, etc.) – don’t wash or cut greens before storing. Place them in a plastic bag in the crisper drawer with a dry paper towel to help keep the moisture in check.
Herbs – trim the ends of the fresh herbs, and place them in a glass of water in the fridge. This tip is particularly helpful for perking up both wilted herbs and greens.
Mushrooms – store mushrooms in the fridge in the container they are delivered in.
Peaches & Nectaries – If ripe, these can stay on the counter for a day or so until you’re ready to eat them. Need to ripen them quicker? Place them in a brown paper bag! Need to slow down the ripening? Storing them in the fridge buys you a couple of extra days.
Potatoes – these last best in a cool dark place, like a pantry.
Tomatoes – store on the counter, their texture and flavor is best when sliced at room temp!
All produce: 
  •  Wait to wash produce until right before use. If you try and wash it before storing it, it will spoil more quickly.
  •  Wait to chop fruits and vegetables until you’re ready to use them. We love meal-prepping, but if you chop it too far in advance it shortens the lifespan.
  •  Store fruits away from vegetables. Each gives off a gas that causes the other to ripen more quickly.
  • Some produce doesn’t need to be kept cold when it’s delivered to you, but once you slice it or cook it, be sure to store any leftovers in the fridge.
  • Don’t over crowd your crops! Make sure the produce has room to “breathe” in the refrigerator. If you cram too many items in each bag, they’ll spoil more quickly.
  • Do a bit of quality control before you store your food. If there’s one mushy or moldy berry, be sure to toss it right away. If it’s stored next to the other berries, it will cause them to go bad too.

Homemade Fruit Ice Pops: A Refreshing Summer Treat that Everyone Can Enjoy

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I scream, you scream, we all scream for ice cream… and popsicles, and just about anything that is frozen and will cool us down. That seems to be the theme throughout our house this summer. Everyone is looking for something “cold” to eat, especially when we are out and about.

Just about everyone enjoys a scoop of ice cream on a hot summer day, but sometimes it is nice to have healthier options on hand. Our family recently gave these Homemade Fruit Ice Pops a try and they have become a summertime staple ever since. Unlike the frozen flavored ice sticks that you can buy at the grocery store, these homemade pops are free of artificial colors and additives, and are full of some of summer’s most prized (and healthy) flavors. They require minimal time to prepare and are a great way to use up some of your overly-ripe produce. They are also a fun way to get your children into the kitchen and more involved with helping prepare health food options for the entire family. And, just in case you are ever in the mood for an adults-only treat that is equally refreshing and fun to eat, I have included some fun add-in options. Stay cool, and enjoy!

young kids pops

*Here is the link to the Zipzicle ice pop pouches that our family has been using : https://www.amazon.com/gp/product/B00N795KR4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Homemade Fruit Ice Pops

Tips: 

  • Use a funnel or turkey baster to fill plastic tubes
  • Leave about 1 inch between your juice and the top of the tube and pinch out the air before sealing, which allows filling to expand as it freezes without bursting the plastic
  • Place pops in a container upright to freeze (I use a large plastic cup)

 

Berry Lemonade Pops:

Ingredients:

1 ½ cups fresh blackberries or quartered strawberries

½ cup water or apple juice

1 TBSP lemon juice

Directions:

Puree berries and water or juice until smooth. Stir in lemon juice. Pour into pouches and freeze.

ADULTS ONLY: Stir in 2 TBSP vodka before pouring into pouches.

Peach Mango Pops:

Ingredients:

1 mango, peeled and sliced

2 peaches, peeled and chopped

Directions:

Puree peaches and mango until smooth. Add water if needed to thin out slightly. Pour into pouches and freeze.

ADULTS ONLY: Stir in 2 TBSP Tequila before pouring into pouches.

Blueberry Coconut Pops:

Ingredients:

1 cup fresh or frozen blueberries

¼ cup orange juice

¾ cup coconut milk

Directions:

Simmer berries and juice 5 minutes. Blend berry mixture with coconut milk until smooth. Pour into pouches and freeze.

ADULTS ONLY: Stir in 2 TBSP dark rum before pouring into pouches.

Melon Lime Pops:

Ingredients:

1 cup fresh cantaloupe, chopped

¼ cup fresh lime juice

1-2 TBSP pure maple syrup to taste

Directions:

Puree melon and juice until smooth Add syrup to taste and stir. Pour into pouches and freeze.

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.