FreshWorks Produce Saver: Make your groceries last longer

Rubbermaid FreshWorks Produce Saver

Buying groceries is an investment. We spend our time at the grocery store carefully reading food labels, checking to see if items are organic and where the produce comes from, for example. I could easily spend a good two hours in the grocery store. We might also plan our meals for the week ahead and create a very specific shopping list. With all this work, planning, and time, it’s incredibly disappointing when produce goes bad before we get a chance to use it! I often find I buy cilantro to use throughout the next two weeks and, to my disappointment, it goes bad after just a few days. Keeping fruit and vegetables as fresh as the day we bought them is no easy task. But what  can we do. Allegedly, we can avoid opening the fridge to spoiled produce by using FreshWorks™ Produce Saver, an innovative storage container that claims to incorporate patented technology to keep fruits and veggies fresher for up to 80% longer, #LongLiveProduce!

Disclosure: I received product samples for review purposes. Opinions are my own.

I joined in on the #LongLiveProduce challenge and purchased leafy greens and berries to test out the FreshWorks™ Produce Saver for ourselves. I divided the greens into two portions and put half of the greens, unwashed, in the FreshWorks™ Produce Saver and the other half remained in the store’s plastic packaging. A key thing to remember is to not wash or cut the produce before putting it in the storage container. Simply move the fruit and veggies from the store packaging to the FreshWorks™ Produce Saver before refrigerating.

I checked on my produce each week to examine the status of the greens and fruit in both the FreshWorks™ Produce Saver and the original packaging. What did I find?

Rubbermaid FreshWorks Produce Saver

Find out below how to enter for a chance to win your own FreshWorks™ Produce Savers below.

Within just several days the greens in the grocery store’s packaging were already wilting and getting soggy. After seven days, the greens had to be thrown out. It took more than ten days before there was any trace of excess moisture in the Produce Saver. But even then, the lettuce still appeared appetizing and edible. It wasn’t until day twenty that the produce wilted and got soggy to the point of needing to be thrown out. Learn from my experience and use the Produce Saver to prolong the life of your groceries so you can save produce for 10+ days and never have to throw anything out.

I also discovered that fruit lasted longer in the Produce Saver than greens. Without the container, fruit typically lasts longer anyways. So keep this in mind when putting lettuce and other greens in your Produce Saver. Fruit should last through the full twenty days though.

I can now buy groceries with the confidence of knowing that my hard work and time isn’t being wasted. Since doing the Fresh Works challenge, I’ve continued to use my Produce Saver. I put dill in the smallest container and was able to use it on a variety of different recipes over the course of two weeks. No browning appeared during this time. Not having to take multiple trips back to the store to replace one ingredient, like dill, was such a relief since I had already planned out my meals for the week. Previously, I would only plan meals for the week ahead, but with my Produce Saver I can plan for two weeks ahead and skip that extra trip to the store. By prolonging the life of my fruits and veggies, I have thrown out less food, saved money by buying less, and I eat healthier. I’ve noticed a change in my eating habits since I always have fresh produce available, I’m not coming home to an empty fridge and ordering takeout out of frustration. And I always have fresh fruit to snack on when those sugar cravings hit. We’re busy, and often exhausted, people—don’t let your fridge empty out before it has to!

Rubbermaid FreshWorks Produce Saver

By using the FreshWorks™ Produce Saver, you can extend the life of your fruits and vegetables. Your groceries will look and taste their very best for longer. FreshWorks uses revolutionary FreshVent™ technology to regulate the flow of oxygen and carbon dioxide, while the CrispTray™ prevents moisture buildup and spoilage. This keeps produce fresher for up to 80% longer. The containers come in three different sizes to fit all produce needs (small 2.5 cups, medium 6.3 cups, large 17.3 cups).

The benefits of having your groceries last longer are countless, but one major benefit is reducing food waste. Americans waste 23 billion pounds of fresh produce each year because it spoils before we have the chance to eat it. That’s 187 pounds for every household. Another benefit is saving money. Americans throw away $24 billion worth of produce each year, which is $192 per household that could be saved annually by using FreshWorks.

Join us in the #LongLiveProduce challenge to see just how much longer you can make your produce last!

rubbermaid_freshworks_produce_saver_review

For a chance to win your own 3-piece set of FreshWorks™Produce Savers, visit our friends at Oh My Veggies.

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West Coast, Best Coast: 4 Stops on Your Vegan Foodie-Friendly Road Trip

Cropped image of assorted salads in a buffet

Stop it, stop it right now. Stop whatever you’re doing and listen. It’s time to go on a road trip — that vegan foodie-friendly road trip you’ve been dreaming about for months.

You’ll see some sights, jam to your favorite songs, go on a hike, discover a new city on your bike and, most importantly, try the local grub. If you’re serious about planning a vacation around your vegan values, send this tips to your friends and start packing.

Salt Lake City

The Beehive State is a great place to start your adventure, not just because of the plethora of good-looking Mormons (kidding). Aside from the gorgeous geography (seriously, this place has it all), Utah is actually a great place to eat. Before heading south to all the national parks — you can cover Zion, Arches and Canyonlands in about five days — spend a few days roaming downtown Salt Lake City and dining at its multiple vegan foodie-friendly restaurants.

Local favorite Frisch Compassionate Eatery is cute, has plenty of options, and stands true to its slogan of “fearlessly vegan.” The menu includes a Technicolor Tempeh Kale salad, TuNO sandwich and variety of other options, including Spicy Mac-N-Cheez. Entrees range from $7 to $10, with half salads starting at $4.

Las Vegas

Only six hours away is Sin City, a must-see stop for any American road tripper. After an obligatory trip down the Strip, head to VegeNation, a downtown, globally-inspired restaurant featuring street food like burgers, potato wedges, spaghetti, tacos and veggie sushi. The eatery boasts its name as a community-based restaurant that makes eco-conscious choices, sources food locally, and even grows its own herbs. Oh, and they have gluten-free options, too.

Unique entree options include Out of Africa, an African yam stew made with spicy peanut broth; and the Ellen DeGeneres, which consists of a plate of raw power tacos wrapped in collard greens. Yes, all entrees are made from plant-based ingredients.

Phoenix

It’s kind of out of the way, but don’t let that stop you — adventure is what road trips are all about, right? Take Highway 93 from Las Vegas until it meets up with I-40, which will lead you into Flagstaff. You could take a quick trip to the Grand Canyon (tempting!) or just head south for an overnight stay in seclusive, red rock Sedona. If you do, please devote a few hours to hiking to Devil’s Bridge. The views are totally worth it. From Sedona, it’s only an hour or two to Phoenix, your main stop.

Glorious, gorgeous, raging hot Phoenix is a leader in sustainability and offers plenty of plant-based food options for those who are animal conscious, too. After a bike ride through Papago Park, head to the heart of the city for a vegan smoothie. Grabbagreen offers greens, grains, detox juices, acai cups and elixirs. Yelp restaurant reviewers rave about the place’s great selection of healthy items, though the prices are kind of steep ($10 for a salad!).

Huntington Beach, California

All good things must come to an end, so why not go out with a bang? Translation: Get your butt to the beach — Huntington Beach, that is. Known for its beautiful coastline and natural wetlands, HB attracts thousands of visitors each year. In order to protect the environment, city officials have enacted sustainability initiatives and even host an annual Go Green Expo in September. It’s the perfect city for eco-conscious people to visit.

While you’re there, hit up the Bodhi Tree Vegetarian Cafe, located a half mile from the pier. The cafe offers an extensive menu of salads and fruits, complete with a range of Asian dishes using mock meats. Try the pho or the cafe’s crispy chicken filet sandwich, made from soy, of course. All entrees are vegan.

Still hungry? Search for vegan, vegetarian or veg-friendly restaurants and markets near you on HappyCow.net, a one-stop shop for everything veg. Chances are you’ll be (happily) overwhelmed by the variety of tasty, plant-based possibilities. Consider using the Michelin-starred rating system to narrow down your options. Now go, my friends, and enjoy!

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Einkorn Cocoa Walnut Cookies

Einkorn cocoa cookies

These vegan nutty chocolate cookies are made with einkorn flour, which gives them a nice texture and light flavor. Extra-virgin olive oil adds a subtle and seductive charm. See more about einkorn wheat, the oldest form of cultivated wheat which is higher in protein and lower in gluten than today’s highly hybridized wheat. Photos by Evan Atlas. more→

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4 Vegan Coffee Smoothies for Summer Refreshment

Coffee and Banana Smoothie

A great cup of coffee is the best way to begin your day. However, some people would prefer a smoothie for their breakfast. What if you could combine the two in one delicious blend? The caffeine in your java will get you started,and the energy packed into fresh fruits that will keep you moving. If you’re on a plant-based diet, you’ll love these five coffee vegan smoothies. Try them all this summer! Recipes contributed by Gimoka.

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