Cucumber Noodle Greek Salad

Greek salads have always been one of our dietary defaults. So much so, that we've decided it's time to spruce it up a bit. Rather than using the traditional chopped lettuce base that we're accustomed to, we ditched the lettuce entirely and replaced it with spiralized cucumber noodles. If zucchini and squash can do it, why can't cucumbers!? Try the recipe below for a new spin on your favorite classic. 

Ingredients (serves 1):

• 1 large cucumber
• 10 cherry tomatoes, halved
• 1/4 cup yellow onions, diced
• 5 Kalamata olives, halved 
• 2 tablespoons feta cheese 
• Dill (to taste) 
• Thyme (about 2 pinches) 
• 2 tablespoons apple cider vinegar 

Directions:

1. Wash cucumber and slice off both ends, flatly and evenly. Halve cucumber and send through spiralizer. Place cucumber noodles in bowl. 
2. Add tomatoes, onions, and olives to bowl. Add thyme and dill. Mix together so all ingredients appear evenly distributed. 
3. Add feta on top.
4. Enjoy! 

#WeAteWhat Summer Quinoa Bowl

We decided to shake things up by combining food with fashion! Danielle Bernstein of WeWoreWhat challenged us to create a quinoa salad using some of her favorite ingredients (ie. avocado - anyone shocked!?) The summer salad we concocted is SUPER simple and refreshing. We recommend making a batch in the beginning of the week to have for meals or snacks throughout the week. Use the recipe below or watch us cooking together here!

Ingredients:

• 1 cup quinoa (any color)
• 1 cup peas (fresh or frozen) 
• 1/3 cup mushrooms, diced 
• 1 cup orange slices, thick 
• 1/4 cup feta cheese, crumbled 
• 2 tbsp yellow onions, diced 
• 1/2 avocado, diced 
• 1 tbsp olive oil 
• optional: 1 grilled chicken breast 

Directions:

1. Boil quinoa on one burner. Remember, 1 part quinoa, 2 parts water. Bring quinoa & water to rolling boil, then turn flame to medium/low and cover pot until water evaporates. 
2. On a separate burner saute onions and mushrooms in olive oil until onions turn golden brown. 
3. Once quinoa is cooked, place in separate bowl and allow to cool.
4. Add peas, mushrooms, onions, orange slices, avocado, and feta cheese to quinoa. Mix together until ingredients appear evenly distributed. Enjoy! 

FINALLY! Protein and energy bars we can get behind

Had enough of the high sugar and artificial protein bars that saturate the aisles of grocery stores? Us too. That's why when we came across Shanti Bars, we were so excited that we immediately contacted the founders to find a way to spread the word to our followers. We chatted with Lauren and Ashanty to hear their story.

Shanti bars are vegan, raw, kosher and organic. They are packed with superfoods such as chia and hemp seeds, acai, spirulina, cacao, goji berries and mulberries.  The founders take their passion and purpose seriously, as they created this bar to provide active, busy people with real, natural, sustainable energy.

Lauren and Ashanty are both chefs and fellow health nuts living in sunny Miami. As an outdoor cycling fanatic, Ashanty grew frustrated with the lack of healthy, natural protein bars on the market and therefore decided to put her culinary skills to work. She created the Shanti bars in her kitchen and used friends at her gym as guinea pigs.

Lauren, a fellow chef and one of the first guinea pigs, quickly became hooked and they partnered up to turn their passion into a business. They had to find a way to take these bars from Ashanty’s kitchen to store shelves for the masses to enjoy. Their hard work has paid off as their partnership with Whole Foods launched just this week! 

The protein bars offer 17 grams of natural protein, which are great for a pre or post-workout snack, while the energy bars provide 7-9 grams. All of the bars are between 220-260 calories, have around 5 grams of fiber, and around 11 grams of sugar. With all natural, raw, and vegan ingredients, the nutrition label is most certainly Tovita approved! Rather than the traditional and familiar chocolate or vanilla bars, Shanti bars have unique flavors like goldenberry, coconut, turmeric, acai, cacao and goji. 

Lauren and Ashanty were kind enough to provide our clients and followers with a 15% off discount code! Order online now using our code TovitaForShanti.

We recommend getting the variety pack to try all the flavors, but our personal favorite is the cacao protein bar… just saying!

Try them all and let us know which is your favorite flavor! 

Thanks, Lauren & Ashanty!

We Just Invented the S'MOBBLER and You Need To Try It!

The origin of the s'mobbler is actually quite simple. At Tovita Nutrition, we love a good sweet indulgence. The problem with summer is that the frequency BBQ's and beachside bonfires make the "sweet indulgence" more of a regular habit, also known as a diet disaster. 

In search of a healthy alternative to our two favorite summer desserts, s'mores and blueberry cobbler, we combined the two into one insanely delicious AND healthy dessert! Meet, the s'mobbler! 

This award-winning genius delight (if we do say so ourselves) contains 3 ingredients: fresh blueberries, white peaches, and graham crackers. That's it! Here's how to make it: 

Ingredients:

1. 3 cups of fresh blueberries (or thawed, frozen) 
2. 2 white peaches, diced
3. Box of organic graham crackers  

Directions: 

1. Combine blueberries and peaches into saucepan. Add a splash of water and turn flame on medium. 
2. After about 5 minutes, place a lid on top of the saucepan. Cook for about another 5 minutes (total of 10-12 minutes) or until the liquid in the pan appears to have a syrupy consistency. Allow to cool for about 10 minutes. 
3. Break the graham crackers in half and add about a tablespoon of cooked fruit to each cracker. Enjoy open faced or with a s'more-like graham cracker on top! 

Berry-Mango Smoothie

Today we are featuring a smoothie recipe created by our friends at Healthsomeness, a great page to find creative and healthy smoothie recipes! This one is delish, let us know what you think!

Ingredients and health benefits

1 cup of frozen mixed berries: strawberries, blueberries, blackberries and raspberries to be precise, all of which are rich sources of antioxidants. One particular antioxidant that they contain in large amounts is vitamin C, perhaps the most well know vitamin. It helps with iron absorption, the healing of wounds and boosting your immune system.

Numerous studies have shown that berries help to reduce mental decline, promote heart health, assist with weight management and can also help reduce cholesterol levels & blood pressure.

1/2 a cup of frozen mango: mangoes contain naturally occurring sugars, which is why they are so delicious. Their sweetness is advantageous when preparing smoothies because you don’t need to add in any extra sugar or artificial sweeteners.

Mangoes, like many other orange coloured foods, are a rich source of vitamin A. This vitamin is important for eye, skin and hair health.

1 cup of spinach: it is important to get at least 3 servings of vegetables a day, and one cup of vegetables counts for one serving. Leafy greens like spinach are mainly made up of water, which is why they are so low in calories. Indeed, a cup of spinach has only 7 calories!

However with that being said, spinach is still very nutrient dense. It is a great source of vitamin K, folate, manganese and iron.

1 cup of coconut water – coconut water is super hydrating and is often used by athletes in place of ordinary sports drinks. Two electrolytes that it contains in large amounts are potassium & magnesium. The former regulates fluid balance and controls electric activity of the heart whilst the latter promotes bone and gut health.

1 tablespoon of chia seeds – when these tiny seeds are introduced into liquid, they swell up and form a thick gel like consistency. This in turn means they make you feel full faster when you eat them.

Nuts & seeds are some of the most nutrient dense foods on the planet because they contain a wide range of vitamins and minerals. This is one of the primary reasons why they are so often recommended by nutritionists.

1 teaspoon of spirulina – this rich green powdery substance is an algae that is an excellent source of protein. You don’t need much in order to reap its benefits, one teaspoonful is enough. Studies have shown that spirulina boosts energy, helps prevent cancer and is good for cardiovascular health.

Preparation

Pour the coconut water into a blender and then add in the rest of the ingredients. Blend well and serve immediately. Enjoy!

Chinese Chicken Salad

Who doesn't love a good Chinese chicken salad!? Unfortunately more often than not, a Chinese chicken salad also means creamy dressing and fried wonton strips, AKA, unnecessary calories from unhealthy foods. Here is the Tovita solution to this salad dilemma! Flavorful and easy to make, this salad is a year round favorite! 

Ingredients: (serves 4)

• 1/2 head iceburg lettuce, shredded
• 1/2 head romaine lettuce, shredded
• 2 large carrots, julienned (can use spiralizer or vegetable peeler)
• 2 cups snow or snap peas, chopped roughly
• 1/2 cup chopped peanuts, toasted or sautéed until browned
• 1 bell pepper, chopped
• 1/2 cucumber, diced
• 1 avocado, diced
• 1 zucchini, spiralized and lightly sautéed
• 1/4th cup chopped fresh mint leaves
• 2 cups pulled rotisserie chicken
• 1 lime, halved

Dressing:

• 3 tablespoons low sodium soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon peanut butter
• 1/3 cup rice wine vinegar
• 1 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1.5 teaspoons chili sauce

*If you want to save yourself some time/ingredients, we recommend using Annie's organic Asian sesame dressing or San-J thai peanut dressing (also GF!)

Directions:

1. Chop, shred, spiralize, or dice all ingredients besides the peanuts and add to a large bowl
2. Sauté the peanuts in light oil until browned. Can also put them in the toaster until brown. 
3. Slice lime in half and sauté one half face down to add as a garnish
4. In a separate bowl, mix together dressing ingredients
5. Add dressing lightly before serving and mix.  Squeeze unused half of the lime over the salad to add a citrus flavor. Garnish with mint and lime.

Cauliflower "mac" & cheese

We're back with yet another creative way to use cauliflower; this time as a low carb alternative to pasta in a good old "mac" n' cheese recipe. While you still have to keep your portion small with this dish thanks to the gooey delicious cheese, it's a way better alternative to Kraft EZ mac. 

Ingredients: (serves 5)

• 2 heads of cauliflower, florets chopped
• 2 cups shredded cheese, we used a mix of mozzarella and cheddar
• 1/2 cup whole grain bread crumbs (can also use gluten-free bread crumbs or eliminate entirely)
• 1 tablespoon salt

Directions:

1. Preheat oven to 375 degrees
2.  Boil the cauliflower florets until tender. The more finely chopped the cauliflower, the more it will resemble macaroni. Drain and pat dry and then place in baking dish
3. Sprinkle salt evenly and then add cheese evenly to cover the cauliflower
4. Sprinkle the breadcrumbs across the top of the dish
5. Bake for 15 minutes and then set oven to broil and broil for 5 minutes, until the top browns

Pistachio Crusted Salmon

Did you know that pistachios are the highest fiber, lowest calorie nut? If you've gotten a little bored of plain baked salmon, this pistachio crust adds a boost of fiber, crunch, and pop of color to reinvent your salmon dinner.

Ingredients: (serves 2)

pistachio crusted salmon

• 2 wild salmon filets
• 1/2 cup raw pistachios, ground in blender or finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• Option: fresh dill 

Directions:

1. Preheat oven to 375 degrees
2. In a bowl, combine all ingredients besides the salmon
3. Spread mixture on top of each filet, pressing the pistachio crust to make it stick
4. Bake on baking sheet for 15 minutes and serve!

Protein Packed Veggie Burgers

We may have created the simplest veggie burger recipe to ever exist (you're welcome)! Often, veggie burgers are grain-based, meaning they lack protein, which otherwise helps to keep you feeling full and satiated. These patties, however, provide sufficient protein via the black beans, egg, and ground flax, so you will actually feel full! We recommend making a big batch and freezing them, as these are always a good option when you're tight on time. Get creative with toppings: sliced avocado, hummus, dijon mustard, or a slice of cheese. They are great on a bed of greens or with a whole grain english muffin. Say goodbye to freezer aisle veggie burgers!

Ingredients (makes 4 patties):

Patties before being cooked

• 1 cup shredded zucchini (we used a vegetable peeler and chopped into smaller pieces)
• 1 cup black beans, rinsed and drained
• 6 tablespoons ground flax seed
• 1 egg
• 1/2 teaspoon all purpose meat seasoning (we used a mixture of salt, pepper, garlic powder, onion, and paprika)

Directions:

1. Add all ingredients to a medium bowl and mash together with a fork. The egg should make it easier to gel together 
2.  Add 1 tbsp of oil to grill or saute pan and cook until golden brown on each side, about 4 minutes per side
3. Serve however you please!

Not Your Average Spaghetti with Tomato Sauce...

If you haven't noticed we love a good bowl of noodles. Just not the refined carb noodles that do nothing for your summer bod. This is one of our favorite go-to week night dinner recipes. If you haven't heard of shirataki noodles (also known as miracle noodles), you're not alone. These are the weird noodles in a bag that you find in the tofu section of the grocery store. Trust us on this one, with only 20 calories PER BAG, these are a great way to satisfy that pasta craving. 

Ingredients (serves 1):

• 1 bag of shirataki noodles
• About 7 cherry or grape tomatoes
• 1 zucchini
• Fresh mozzarella (1 oz)
• Fresh basil (2 leaves shredded, 1 leaf for garnish)
• 1/2 cup tomato sauce (we used Ragu light, no sugar added)

Directions:

1. Cut open the shirataki noodle bag and drain the water. Rinse the noodles under water for about 2 minutes. Once rinsed, drained, and patted dry, microwave the noodles in a bowl for 2 minutes. That funky smell you got when you opened the bag will be gone after microwaving!
2. Spiralize one zucchini into zoodles and sprinkle with sea salt
3. Place the tomatoes in a pan under medium heat with 1 teaspoon of olive oil
4. When the tomatoes start to soften, add the zucchini. Slowly add one tablespoon of tomato sauce at a time to sauté the vegetables together for about 2 minutes
5. In a separate bowl, mix together the zucchini and tomato with the shirataki noodles. Add enough tomato sauce to spread evenly
6. Add 1 ounce of mozzarella cheese and finally add the basil

The Only Summer Salad You Need

This is the ultimate bright, colorful, delicious summer salad that you have been looking for! It is so simple yet offers the perfect mix of sweet and savory. If you need a pop of color with your summer BBQ spread, this is the way to do it. With all hues of red, this salad delivers a ton of lycopene - the antioxidant carotenoid that gives tomatoes and strawberries their bright red color. Studies suggest that lycopene may help prevent against prostate, lung, and stomach cancers. So all the more reason to feel great while enjoying this dish!

Red Hot Summer Salad:

Ingredients (serves 4 as a side):

• 1 container strawberries
• 1 container cherry or grape tomatoes
• Fresh basil
• 4 oz fresh mozzarella
• 3 tablespoons balsamic vinaigrette
• 2 tablespoons balsamic reduction

Directions:

1.  Cut the tomatoes in half lengthwise
2. Trim the stems off of the strawberries and cut into quarters
3. Add tomatoes and strawberries into the serving bowl and mix with the balsamic reduction and balsamic vinaigrette until evenly spread
4. Tear the mozzarella and add to the bowl
5. Tear basil into pieces and add to bowl
6. Mix and serve

Tovita Tips: Overcoming Sugar Cravings

Are you the type of person who craves something sweet at the end of each meal? Chocolate? Cookies? Candy? If this sounds all too familiar, take comfort in the fact that you are certainly not alone. But don't get too comfortable... 

Sugar cravings are not to be scoffed at! In fact, they are a very real phenomenon for many people. Not to mention your nightly ice cream habit could be keeping your at arms length from reaching your nutrition goals. In the spirit of bathing suit season, we've decided to share a few tips on how to reduce the frequency of succumbing to your sweet tooth. 

1. Are you eating enough during the day? Sometimes hunger is suppressed when we are stressed at work and hits us later at night when we're finally relaxed. While not feeling hungry during the day may seem like a good thing, our bodies try to compensate later for the calorie deficit by seeking a quick energy fix, unfortunately in the form of simple sugar. Our first tip is to eat regularly throughout the day: 3 meals and 1-2 portioned snacks that all combine protein and fiber!

2. Are you aware of your danger zones? Do you find yourself with a box of cookies while you are watching TV? Is your danger zone that time between getting home from work and dinner? Or are you a post-dinner snacker? We recommend keeping a food journal for at least one week to start noticing your habits and patterns. When you realize your triggers, you can intervene. 

3. Do you have healthy alternatives? Once you know your pitfalls, you can start creating solutions. Maybe it's brushing your teeth after dinner to prevent yourself from creeping back into the kitchen, or maybe it's making a bowl of fresh berries or natural popcorn while you watch TV. Perhaps it's taking a walk before dinner to keep you from grazing, or making a relaxing cup of tea when you start to feel the urge. Know yourself and what will actually satisfy your cravings. Are you someone that goes for quality or quantity when it comes to snacking? If you just like to munch, have low calorie alternatives like Skinny Pop Popcorn. If you simply need a bite of something rich and delicious, go for the foods that are portion controlled (hint: think individually wrapped). 

4. Do you choose empowered indulgences? We are all about indulging in your favorite foods once in a while, but we want them to be empowered indulgences rather than mindless grazing or binges. We allow clients "discretionary" foods each week for a good reason. Save these indulgences for times that its worth it. Skip the stale cookies at the office and save it for your favorite dessert when you're going out for dinner. Keep your indulgences to small portions that you can feel great about, rather than succumbing to the vicious cycle of guilt, skimping on meals the next day, and overdoing it all over again.

There you have it, our tips for overcoming sugar cravings. Remember, sugar cravings don't go away overnight. Breaking a habit takes patience, time, and motivation. If you need some extra reinforcement, that's where we come in! Email us to learn more about our package options and services to keep you in check :)

Curry Chicken Salad

We love a good curry chicken salad, but not when the chicken and warm curry flavor gets lost in a tub of mayo. We've got your solution! We use Greek yogurt in place of mayo to boost the protein and lower the fat content for a lunch you can feel good about. This chicken salad is great on its own, on high fiber crackers, or on top of greens.

Ingredients (~5 cups):

• 1 pound skinless, boneless chicken breast, boiled 
• 1 cup nonfat plain Green yogurt
• 1/2 cup raisins or dried apricots, diced
• 1 apple, diced
• 2 celery stalks, chopped
• juice of 1 lemon
• 1.5 tablespoons curry powder
• 1/2 teaspoon cumin
• dash of cayenne pepper
• 1/2 teaspoon salt

Directions:

1. Shred the chicken and place in a bowl
2. Chop the celery, apples, and dried apricots if you choose to use them and add into the bowl with the chicken
3. Add the Greek yogurt and lemon juice 
4. Add the spices and mix well until a light yellow color

Spicy Peanut Buckwheat Noodles

The days when pasta was a diet detour are over! These days, we have all sorts of new and healthy pasta-like varieties to choose from: black bean, quinoa, shirataki, brown rice and of course, buckwheat noodles. 

Buckwheat noodles are also known as soba noodles, a type of noodle popular in Japan. Buckwheat is gluten, fat, and cholesterol-free AND it is the highest protein-containing grain (other than oats), offering about 6 grams of protein per cup. It is also a good source of manganese, a nutrient important for energy metabolism, and thiamin, a nutrient important for synthesizing the body's main source of energy (ATP, for those of you that vaguely remember science class). 

Along with the buckwheat noodles, we added spiralized veggie noodles to lighten up the carb load while adding a pop of color, fiber, and crunch. Enjoy!

Ingredients: (serves 4 side servings)

• 8 oz buckwheat soba noodles
• 1 zucchini, spiralized
• 4 large carrots (we used rainbow carrots to add color), spiralized or peeled using vegetable peeler
• 1 tablespoon olive oil
• 1/2 cup peanuts
• 5 mint leaves
• 4 tablespoons spicy Thai peanut marinade (we used San-J brand)

Directions:

1. Cook the buckwheat noodles in boiling water for 4 minutes. Drain and set aside in a bowl
2. Use a spiralizer or vegetable peeler to create noodles out of the zucchini and carrots
3. Sautée the vegetable noodles and peanuts in light oil on medium-low heat for about 5 minutes. Avoid overcooking, you want the veggies tender but still crunchy
4. Add the vegetable noodles and peanuts to the buckwheat noodles and add about 4 tablespoons of the spicy peanut marinade
5. Tear the mint leaves and mix in, leaving one mint leave to garnish on top
6. Great served hot or cold!

Cauliflower Fried Rice

Cauliflower has recently taken the cake for most versatile veggie. We've seen cauliflower pizza, cauliflower "mash", buffalo cauli and even a cauliflower rendition of General Tso's chicken. Today we're serving cauliflower fried rice! This dish is a great way to satisfy that fried rice craving without the sodium, MSG, and refined carb fest. Pair it with a protein of choice: fried egg, tofu, shrimp, or chicken and enjoy!

Ingredients: (serves 4)

• 1 head of cauliflower
• 1 large carrot, diced
• frozen edamame
• 1 large onion, minced
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 eggs, scrambled (option to add another fried egg on top!)
• 3 tablespoons low sodium soy sauce or Bragg's liquid aminos

Directions:

1. Shred the cauliflower using a grater or food processor until it resembles rice shape
2. Heat one tablespoon sesame oil in a skillet over medium low heat and add the carrots and garlic until tender and browning. Add the shredded cauliflower, edamame and remaining tablespoon of sesame oil. Stir fry until cauliflower is soft but not too mushy
3. Create space in the middle and turn the heat down. Add the eggs and scrambled until fully cooked. Stir in the soy sauce and onions just before serving
4. Option to top with a fried egg or protein of choice

Blueberry Banana Muffins

Can't take one more bite of matzoh? End Passover with a bang tomorrow morning with these Kosher for Passover (and every day!) gluten-free blueberry-banana muffins. Made with banana, eggs, almond butter, and almond flour, these muffins will keep you full and satisfied with protein, healthy fats, and fiber without the sugar spike of your typical bakery muffins. Those not K for P- you will love this one too!

Ingredients (makes 9 muffins):

• 2 ripe bananas
• 1 cup blueberries
• 2 eggs, room temp
• 1 teaspoon vanilla extract
• 1/2 cup almond butter
• 1/3 cup almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees and grease muffin pan.

2. Blend ingredients (besides blueberries) together in blender or in bowl by hand.

3. Add blueberries. Divide batter evenly in pan and bake for 15 minutes. Best when served hot!

Black Bean Pasta

You've tried our spaghetti squash, you've made our zoodles for dinner... but you have yet to try our latest "pasta" concoction: black bean pasta! These noodles are made from just black bean flour - no additives, preservatives, or artificial ingredients. Why are we so excited? One serving of this deliciousness has 15 grams of fiber and 14 grams of protein! Yes, we just gave you your next #meatlessmonday meal. Our recipe below calls for three simple main ingredients, but as always, feel free to add in your favorite veggies! 

Ingredients (serves 1): 

• 3/4 cup black bean pasta (dry)
• 1/4 cup parmesan, shredded
• 1/4 cup yellow onions, diced 
• 1 tablespoon extra virgin olive oil 

Directions: 

1. Bring ~2 cups of water to rolling boil. Add dry pasta and stir gently. Return heat to medium boil and cook 8-10 mins, or until al dente.
2. On another pan, sauté onions with olive oil, until they turn golden brown.
3. When pasta is cooked, drain water and place in bowl. Add parmesan (fresh off the stove is best, to allow cheese to melt), and add onions. 
4. No sauce needed! However, feel free to add your favorite tomato sauce or any other veggies! 
5. ENJOY! 

Interview with Scott Reich, Co-Founder of OurHarvest

Tired of constantly questioning the origin and safety of your food supply? Us too. Which is why we sat down with Scott Reich, co-founder of OurHarvest. OurHarvest brings top quality meat, poultry, fish, and produce from local farms to NYC markets for us city dwellers to enjoy. The way it works is simple: first, you fill your online grocery cart with delicious local foods. Second, you select a time and convenient location to pick up your order. Oh - and if the total of your order is more than $25, OurHarvest donates a meal to a local food pantry. Now that's something we support! 

If you are interested  in receiving groceries through OurHarvest, be sure to use the code TOVITA when checking out to receive 25% of your first order! 

1. Tell us about OurHarvest and how the idea came about.

The idea for OurHarvest came about when my business partner, Mike Winik, and I recognized three major issues in the food system: 1) the grocery shopping experience isn't great for consumers; 2) local farms are struggling; and 3) way too many people go hungry. In an effort to address these issues, we thought strategically about how we could come up with a better model for each of these constituencies, and the result was OurHarvest. 

At OH, we do the opposite of what most grocery stores do: we give full transparency of where our products come from; we actually offer fresh products; we truly source locally and from a curated list of top-quality suppliers; and there are no hormones, antibiotics, preservatives or ingredients you can't pronounce. We do this by getting rid of brick-and-mortar stores and cutting out unnecessary middlemen, which enables us to offer these amazing products for affordable prices. Customers visit our site, select whatever products they want, and then they get home delivery (if in NYC) or they pick it up (on Long Island). By shopping with OH, customers get a better experience with fresh, affordable, all-natural food - and you know exactly where it comes from. Plus, for every order above $25, we donate a meal to a local food pantry to help fight hunger. Consumers win. Local farmers win. And we help our neighbors in need!

2. Why is it better to buy meat/poultry/produce directly through farmers rather than from a supermarket?

It's better to buy products that come straight from the farm for many reasons! The first and most obvious benefit is that if you get the product faster (i.e., right from the farm), it tastes better. Second, fresher products contain more of their nutritional value, which makes them healthier. And third, when you cut out all the middlemen from the supply chain, you can get better products for less money. That means consumers win all around!

3. What farm practices/standards lead to the highest quality produce? What do you look for when deciding whether to source from a particular farm?

Generally, it's better to work with farms that do not put unnatural ingredients in their products. At OurHarvest, we spend a lot of time and focus on making sure that our suppliers meet very high standards. When deciding to source from a particular farm, we spend time getting to know the farmer and ask lots of questions about their farming practices so we understand exactly what they do. This enables us to be very selective in choosing the suppliers with whom we work, and because we value transparency, we proudly disclose the supplier of every product we offer so customers know exactly where their food comes from.

Thanks, Scott!

Spotlight On: Spirulina

Today we are introducing spirulina. Now, unless you're like us and you opt to browse the aisles of health food stores for fun, you may have never heard of it. We'd like to change that, because this is one weird green powder that we are really into. 

What is it?

Spirulina is a natural blue-green algae that is extremely nutrient rich. While we wish we could sugar coat it (we really do), you can find spirulina in powder or capsule form, as it tastes exactly how you might imagine - like pond scum! Because of this, if you chose to try the powder form, the best way to do so is by adding it to a smoothie to dilute the taste. Are you excited to try it yet? 

Sounds gross. Why should I be eating this algae?

• It contains 65% protein, including all essential amino acids
• The same compound that gives it it's blue-green color is a potent antioxidant that can fight harmful free radicals 
• It is high in omega-3's and is one of the few foods that contains GLA, an essential fatty acid known for it's anti-inflammatory properties
• Spirulina is most famously known for its high chlorophyll content. Chlorophyll has several benefits: it can bind to toxins in the body and inhibit them from being absorbed, promotes healing in the body, and may even suppress hunger and cravings
• It offers a bioavailable form of iron, which is a great option for vegans and vegetarians looking for new ways to add protein to their diets 
• It provides B vitamins, potassium, calcium, magnesium, phosphorus, and zinc 
• It may aid in fat burning during exercise
• There is evidence that it may help lower cholesterol, triglycerides, and have anti-cancer properties
• Basically: there are tons of good reasons to label spirulina a superfood 

Ok fine, I'll try it. How do I use it?

Try our Spirulina Smoothie! You'll reap the benefits without suffering the taste

Ingredients (serves 1):

• 1/2 frozen banana (add a cup of ice if banana isn't frozen)
• 1/2 cup frozen blueberries
• 1-2 cups spinach
• 1 cup almond milk 
• 1 tablespoon natural peanut butter
• 1 teaspoon vanilla extract
• 1 teaspoon spirulina
• Dash of cinnamon
• Option: 1 teaspoon chia seeds

Blend until smooth and creamy and enjoy! 

Tovita Tip: Make sure to refrigerate your spirulina powder!

For more info on spirulina, check out this extensive overview by Well-Being Secrets!

Is Italian Food Synonymous with Food Coma? Tovita Tastes: NYC's Bar Pitti

How often do we prepare ourselves for a post-Italian-dinner food coma? We've all worn baggy clothes to our favorite Italian restaurants with the intention of eating 'till our pants don't fit. The truth is that going out for Italian doesn't mean you have to succumb to personal orders of creamy pasta and burrata. There are always healthy salad, chicken, and fish options on the menu to enjoy, guilt-free. However, we are the first to understand that sometimes there is a pasta dish that you simply can't turn your back on - and that's okay! When this is the case, we recommend ordering a pasta dish for the table to share. Enjoying a few bites of delicious pasta is what life's all about, right? Taking down a whole plate of spaghetti carbonara on the other hand never turns out so well. (Have you tried our vegan spaghetti squash carbonara recipe yet??)

Though they're known for their pasta, Bar Pitti actually does a great job of looking out for those of us watching our waistlines. Many of our favorite dishes are listed as specials on their famous chalkboard menu. If by chance one of our Tovita approved dishes isn't listed, just ask. They are always happy to accommodate!

Here are our picks for Bar Pitti done right:

Antipasti:

Pollo organico con endivia

• Insalata Di Fagioli Tonno E Cipolla (italian beans with tuna & onions)
• Carpaccio with rucola & parmigiano
• Tuna tartar
• Mixed green salad
• Mussels 

Entrees:

• Veal meatballs
• Pollo organico con endivia (grilled chicken on endive salad with sun dried tomatoes)
• Salmon arrosto (roasted salmon, we ask for it to be on a bed of arugula salad)
• Branzino

Now that you know Italian cuisine can be 100% Tovita approved, there is no excuse to roll out of the restaurant with your pants unbuttoned! We dare you to try it our way.