Our year of education with the tory burch foundation

06.30.23:

This week we embarked on an a year long journey as a Fellow with the Tory Burch Foundation. The foundation empowers women entrepreneurs through education, access, community, capital and so much more. Each year a select 50 women are chosen - from many thousands of applicants - to participate in the program, as fellows, and then to graduate into the esteemed community as alumni. We are in a bubble of excitement and disbelief and are absolutely honored to be among this field of fabulous women. 

1. Total gratitude! Thank you Lindsay Rogers for planting the seed of opportunity and inspiration, sharing all the sweet nuggets and always being such an example of absolute badassery for us. Thank you Lea Tucker for being a professional force and cheerleader as we advanced through the application and interview process. Thank you Ashley Wick for igniting the inner gorilla and teaching us how to embody our confidence and put our most empowered foot forward. Thank you to Tory Burch herself, for working her tail off in order to provide this transformational platform to so many. And to the entire TBF team for being so encouraging, approachable, and most of all for choosing us!

2. We are already in awe of the access. The TBF hosts the largest free entrepreneurial platform in the world- empowering women to empower themselves. There are endless assets on their site, available to ALL for business education and growth. They are trailblazing for inclusion and diversity. The educational assets provided are top notch (did we mention FREE!?) and we can not wait to learn and share more of what we experience throughout this year. Follow on instagram and linked in and sign up for access to their monthly newsletter - you will not want to miss…

Facebook: /ToryBurchFoundation

LinkedIn: /ToryBurchFoundation

YouTube: /ToryBurchFoundation

Website: ToryBurchFoundation.org/Fellows

3. The community! We spent the last week connecting with previous alumni and rising 2023 fellows and could not wipe the smiles of excitement from our cheeks. Thank you Cassie at Wild Rye for an insiders peek and top notch tips on how to get the most from this year. To Sabrina at Seed Box Systems for planting such a strong “seed" of inspiration to pursue our B Corp certification - we are going for it! The TB Team is incredible - the fellowship field is diverse and motivated and we are so proud, humbled and excited to be on this wild ride with the 2023 Fellows and the TB Foundation Team!

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As seen in the Aspen Times:

Tuesday Foods wins fellowship award

Kelly Hollins and Lisa Cohen, co-creators of Roaring Fork Valley and Front Range business Tuesday Foods were awarded Tory Burch Foundation Fellowships. Each year, the Tory Burch Foundation selects 50 women entrepreneurs for a yearlong program designed to grow their businesses through workshops, coaching sessions, network-building, and financial resources. The program ends with a company presentation and trip to New York City.

Tuesday Foods is a plant based, zero waste, ready-to-eat, food delivery service aimed at nurturing healthy individuals and communities with locally sourced ingredients, plant-based meals, and reusable packaging are designed to be gentle on the environment.

The Farmers Markets Are Back!

Getting from-the-field fresh produce and artisan baked goods has never been easier, thanks to farmers markets that have sprung up around the country. Here's a list of our favorite Farmers Markets in the Roaring Fork Valley, Boulder and Denver, Colorado. We look forward to seeing you at the markets this summer!

Plus….check out one of our favorite Farmers Market Recipes below!

Roaring Fork Valley, Colorado:

Two Roots Farm is a 3-acre organic farm in Basalt, CO - growing a diverse array of vegetables, herbs, and flowers for restaurants in the Roaring Fork Valley, the local Farmer's Markets, and their CSA program. Visit the Two Roots farm stand every Friday, from June - October  9:00-1:00PM - 100 Sopris Creek Rd. in Basalt, Colorado

Mesa Microgreens: Grown locally in Silt, Colorado and delivered from Rifle to Aspen. Microgreens are harvested at the plant growth stage between a sprout and a baby green. They have all the flavor and dense nutrition of baby greens, but are more delicate in texture like a sprout. They are the ideal finishing touch to any dish, and perfect on salads and sandwiches. Kaylin from Mesa Microgreens delivers all of our favorites to our door - sunflower, pea, kale, kholrabi, radish, broccoli and her special microgreen mix to add to smoothies!

Farmers Market From Aspen to Glenwood Springs:

Aspen Saturday Market. Saturdays, 8:30 a.m.-3 p.m. – This market has been going strong since 1998. Every Saturday from mid-June to mid-October customers stroll the U-shaped market from Hopkins to Hunter to Hyman street shopping and catching up with friends, while enjoying live music. In addition to Colorado-grown produce, meats and cheeses, there’s Colorado-made bread, skin-care products, art and more.

Basalt Sunday Market. Sundays, 10 a.m.-2 p.m. – We will see you there on June 18! We will be selling our fresh, organic, cold pressed juices, granola, healthy treats and more!

The Basalt Sunday Market is part market, part casual community gathering held downtown on Midland Spur. You can purchase produce and meats from local farms like Rock Bottom Ranch, enjoy live music, grab a snack, and pick up one-of-a-kind offerings from local vendors. They even have arts and crafts for kids.

Carbondale Downtown Farmers Market, Wednesdays, 10 a.m.–3 p.m. – We will see you there July 12!

Get a burst of mid-week dinner inspiration at this eclectic market set up in the middle of downtown. With a focus on local farmers, producers and artisans, not only can you buy wonderful products, you’ll be supporting the community goal of sustainable business practices.

Glenwood’s Downtown Market, Tuesdays, 4–8 p.m. – Enjoy a different kind of happy hour at this lively evening market, located just off of Grand Avenue. In addition to being able to buy goods from local farmers and makers, you can pick up dinner and enjoy live music.

Glenwood Springs Saturday Farmers Market, Saturdays, 8 a.m.–3 p.m. -Established in 1986, this market focuses primarily on fresh produce, although there are some crafts and prepared foods, and live Bluegrass music. Located at 14th and Grand Avenue.

Boulder and Denver, Colorado:

Aspen Moon Farm: Started in 2009, Aspen Moon Farm consisted of 2.5 acres in Longmont, Colorado with one acre of cultivated vegetables and one Farmer’s Market in Longmont and have grown to 99 acres - with approximately 25 acres in production! They serve seasonal Farmer’s Markets in Longmont and Boulder on Saturdays, and offer an abundant Roadside Farmstand, open daily as the season allows. They offer a bountiful CSA program - with over 350 members.

Cure Organic Farm is a woman-owned, commercial, diversified family farm, growing over 100 varieties of vegetables, herbs, berries, and specialty cut flowers on public and private land.  They provide produce, meat and eggs available for sale 50 weeks of the year.  Main markets include Boulder and Denver restaurants, A CSA Program, and farm stands. 

Black Cat Organic Farms: Jill and Chef Eric Skokan have created a 425 acre, Certified Organic vegetable farm located just outside of the city that supplies the bounty for their Farm Store, Dinners at the Farm, CSA’s, and Boulder Farmers’ Market Booth. They grow, seed clean and mill our own organic grains, and raise and breed sheep, pigs, chickens and geese. All animals are raised on pasture and vegetable fields with holistic pasture management, No hormones, No GMOs, No routine antibiotics and lots of love and care.

Farmers Markets From Boulder To Denver:

Boulder Farmers Market, Boulder, CO: The Boulders Farmers Market, located in Boulder, is one of the most notable markets in Colorado. This market, which occurs on Wednesdays and Saturdays from April to November, has a variety of organic produce, free-range animal products and even handmade goods.

Cherry Creek Fresh Market, Denver, CO: Cherry Creek Fresh Market is Denver’s largest farmers market. The market occurs on both Saturdays and Wednesdays from May to September. Find artisan cheeses, chef demonstrations, live music and of course organic produce at this massive market.

City Park Farmers Market, Denver, CO: Every Sunday from June to October is the City Park Fresh Market located in Denver. This farmers market takes place at Denver’s historic Sullivan Fountain. Enjoy organic produce from local growers and food vendors. This downtown event is a great spot to find some Colorado wines, cheeses.

Farmers Market Recipe:

Charred Snap Peas with Mint

Fibrous, slightly sweet snap peas provide an excellent crunch if you eat them raw. But pairing them with a few simple ingredients take the shoots to another level. Saute snap peas on medium heat until char spots appear (you can saute without oil, on a well-heated cast iron skillet), then plate. Toss them with lemon, chopped mint, flaky salt, and finish with a drizzle of olive oil.

Where To FInd seasonal Produce Where You Live.

To help determine what spring vegetables and fruits are peaking where you live, check out this handy Seasonal Food Guide.

Post-Operative Nutrition

Living in a mountain town it’s inevitable – you’re either going to get hurt or know someone who does.

In terms of injuries and surgeries, I’ve drawn the short end of the stick. Earlier this month I went in for my seventeenth major surgery and found out three days before going under I needed yet another operation. The frustration of multiple surgeries paired with crutch time, inability to cook and prepare healthy meals and overall change in daily life is incredibly challenging. Even though I do my best to prepare in advance –putting the clothes I need on the highest shelves, stocking the fridge with yummy food and doing a deep clean of my house – challenges always arise and one of the biggest places I start to slack off is diet. Be it post-op exhaustion, pain or lack of ingredients, it’s hard to maintain healthy eating habits during recovery. 

In my most recent surgery one of the recommendations was to eat 500 extra calories / day. But eating healthy and getting all the proper nutrients after a major operation is hard and near impossible unless you have a full time caretaker who also happens to be a top chef. After my recent hip surgery, a girlfriend surprised me with a Tuesday Foods lunch subscription and my mind was totally blown. Not only had I never heard of this food service but it’s local, in the Roaring Fork Valley and a mix of the healthiest, most nutritious, yummiest selection of goodies one could ask for. 

Alongside standard medical care and rest, nutrition plays a crucial role in ensuring a smooth and speedy recovery. Eating well after surgery can help reduce inflammation, increase strength and mitigate loss of muscle mass, strength and functionality and help with healing and repairing tissue. Tuesday Foods is a fantastic option for individuals seeking optimal nutrition during their postoperative recovery period. 

1. Tailored Nutritional Support:

Tuesday Foods understands the unique dietary needs of individuals and in my case someone recovering from a hip operation. Their team of nutritionists and chefs carefully craft menus that focus on delivering meals rich in essential nutrients vital for healing and regaining strength. These meals are designed to provide a balanced blend of proteins, carbohydrates, healthy fats, vitamins, and minerals necessary for tissue repair and immune system support.

1. High-Quality Ingredients:

One of the standout features of Tuesday Foods is their commitment to using high-quality ingredients. Their meals are prepared using fresh, locally sourced produce and sustainable proteins. By prioritizing quality, they ensure that their meals are free from artificial additives, preservatives, and other potentially harmful substances. This attention to detail enhances the nutritional value of their meals and supports the body's healing processes.

1. Customizable Meal Plans:

Every individual's recovery journey is unique, and Tuesday Foods recognizes the importance of personalization. They offer customizable meal plans to cater to specific dietary restrictions and preferences. Whether you have specific allergies, follow a particular diet, or simply prefer certain ingredients, they allow you to tailor your meal selections accordingly. This customization ensures that your meals align with your dietary needs and individual preferences and you really can’t go wrong with any of their options. 

Opting for a more anti-inflammatory diet post-op is always a goal of mine that’s always been hard to achieve. There are foods that are meant to clear up inflammation in your body and according to Harvard Heath, “doctors are learning that one of the best ways to reduce inflammation is not in the medicine cabinet, but in the refrigerator.” Examples of anti-inflammatory foods include tomatoes, nuts, green leafy vegetables, berries and olive oil. Not only that, but tons of different food choices offer nutrients to fuel your body post-op and Tuesday Foods is full of them. 

• Protein helps the body make new blood cells which is critical for healing

• Protein rich foods: lean meats, fish, tofu, eggs, poultry, legumes, nuts

• Fiber helps to improve digestions and prevent constipation

• Fiber rich foods: fruits, vegetables, whole grains, legumes

• Antioxidants help to protect cells from damage and reduce inflammation

• Antioxidant rich foods: berries, dark leafy greens, nuts, seeds

• Vitamin C helps with wound healing and reduce risk of infection

• Vitamin C rich foods: citrus fruits, tomatoes, bell peppers, broccoli, brussels sprouts

• Iron is necessary for making new blood cells and helps with healing wounds

• Iron rich foods: Poultry, fish, lentils, red meat, spinach, iron-fortified foods

1. Convenience and Time-Saving:

Recovering from surgery can be physically and emotionally demanding, making it challenging to prepare nutritious meals consistently. Tuesday Foods solves this problem by providing convenient meal delivery services. Their website allows you to easily place your order online, selecting the meals and portion sizes you require. The meals are then delivered right to your doorstep on Tuesday, eliminating the need for grocery shopping, meal planning, and cooking. This convenience allows you to focus on rest and recovery while ensuring that you have nourishing meals readily available. Plus, they use reusable tupperware so nothing is going to waste. 

1. Varied and Delicious Menu:

One common concern when relying on a meal delivery service is the fear of monotonous or bland meals. However, Tuesday Foods stands out by offering a diverse menu of delicious options. Their chefs create flavorful meals that incorporate a variety of culinary influences, ensuring that you never feel bored or unsatisfied with your meals.  This variety not only improves your dining experience but also ensures you receive a wide range of nutrients essential for your recovery.

In my journey of way too many surgeries and what feels like endless recovery time, nutrition has always played a pivotal role but this time around it’s been easier, more nutritious and a lot yummier with a much larger variety of food options. By embracing the benefits of Tuesday Foods for a post-op meal service I was able to focus more on healing vs. painfully cooking and preparing food while on crutches. Postoperative nutrition is vital for both healing and mental health. When you’re eating well you can recover faster, feel better and fill your body with the good stuff, easily. 

Liz Rovira runs Embers Media, a boutique marketing firm in the Roaring Fork Valley. She is an avid skier, rafter and biker who loves to be active when she’s not in recovery or facing medical complications which she does with tenacity and grit. Follow her adventures at bitzofliz

MY WEEK WITH TUESDAY FOODS

A diary of spring clean eating in Aspen: Daily smoothies, a jackfruit surprise, pumpkin cornbread worth copycatting, and the dreamiest whipped chia pudding

By Amanda Rae

MONDAY

Creole Style Jack Cakes.

Goji Chipotle Dressing.

Carrot Coriander Sunflower Paté.

Coco Berry Crunch

OMG. I’m reading the menu for tomorrow’s Tuesday Foods delivery (May 2-7) and I’ve got visions of a rainbow spread dancing in my head.  

Already I know that the plant-based meals will be bomb. A few years ago I interviewed Kelly, a certified health coach and vegan chef, and Lisa, a certified nutritionist and exercise physiologist, for my Aspen Times Weekly “Food Matters” column (before they rebranded to Tuesday Foods from Good Clean Food) and got a taste. Kelly explained then that the goal with their organic, vegan meals is “to make it diverse and special and not something you could whip up on your own in five minutes.” Amen.

I’ve always loved to cook (thanks, Mom!), both for daily sustenance and as a creative outlet—I wrote “The Aspen Cookbook” in 2020. Still, as a busy single gal living in a tiny condo, sometimes I crave a BREAK. Am I offseason burned out? Check!

While the opportunity to restore healthy habits with Tuesday Foods meal delivery is enticing, perhaps most exciting about this food adventure is that I WON’T HAVE TO DO DISHES ALL WEEK! Hooray! I go to bed in a great mood.

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TUESDAY

Signature Plan weekly menus are posted online, so I know what to expect in my delivery, left in an insulated bag at my door before noon. I get a text message confirmation, and transfer everything to my fridge. Pretty little rainbows are layered inside the big glass jars like fruit-and-vegetable mixed media. I dig it!

I’ve been experimenting with intermittent fasting for a while, and usually I don’t get hungry before noon. Running out the door for morning meetings on the road, I shake up The Hulk, a vibrant green juice, cold-pressed celery, fennel, lemon, lime, kale, collard, parsley, and cucumber. The process preserves vitamins, minerals, living enzymes, and antioxidants versus heat-pasteurized juices sold at the grocery store, which may contain added sugars and preservatives.

The Hulk tastes like a leafy garden in a glass! I think it would make a refreshing companion for nonalcoholic imbibers at brunch or as the backbone to a nouveau Bloody Mary. I feel quenched and flooded with nutrients.

I’m back home by 4 p.m. and I’m starving. Whoops. Should have brought a snack for the road. It’s too early for dinner, so I tide myself over with a Coco Berry Crunch Smoothie. I pour almond milk right over the berries, banana, cacao powder, cashews, hemp seeds and almond butter in the compostable cup, let it sit five minutes, then dump it all into a blender and blitz. It’s rich and chocolatey, with tiny flecks of date and raspberry/strawberry seeds that lend a satisfying chew-crunch. When I return to the kitchen to compost the empty cup, I slurp the melted liquid straight from the blender jar. I. Want. Every. Last. Drop.

It’s an overcast afternoon, and a chill is settling over Aspen. Craving a hot dinner, I warm one third of the Goop Inspired Detox Chili (each jar is 32 ounces) in a pan on the stovetop and toast a sliver of Vegan Pumpkin Cornbread. A few sprigs of cilantro and one green onion, sliced, goes on top of the chili, which is brothy, like an extra-chunky soup. Packed throughout are toothsome chunks of veggies: melt-apart potatoes, carrots, crunchy celery, tender cubes of pumpkin, black and pinto beans…whoa, is that an earthy, licorice-like burst of parsnip in there? I don’t even like licorice, so I never buy parsnips to cook at home. Chalk one up for diet diversification.

“It is free of tomato, so easy to digest for those sensitive or with reflux,” Kelly explains of the Goop recipe, modified with Tuesday Foods’s signature vegan spin. Together with the super-moist, toothsome cornbread (studded with corn kernels, green chile, and jalapeno), each bite has a synergy of flavor, texture, and mild, lingering spice. One slice of cornbread isn’t enough! I save the last sliver to accompany tomorrow’s serving.

My main course is the Mexican Style Chopped Salad. I can’t help but dump the entire jar into a big glass bowl to see the full effect. It’s got that classic “fiesta” vibe—you know, crinkles of green Romaine lettuce, thinly shredded purple cabbage, chopped red pepper, black beans, sliced radish, and small-diced jicama that burst between teeth with cool, watery crunchiness. The short-grain brown rice tossed with taco seasoning will be my sole critique all week: I’m not a fan of the hard texture of cold brown rice. Though the instructions don’t mention it, re-steaming the rice in a pan with a splash of water does wonders before adding it back to the salad.

What I do love, though, is the Goji Chipotle Dressing. Made with orange juice, pumpkin purée, and goji berries, it’s sweet, with subtle smoky flavor and a distinct undercurrent of cold-pressed extra-virgin olive oil. Looking back, I forget to squeeze a lime wedge over top! I print out the printable menu, which now lives on my countertop for quick reference.

Sometimes I can’t sleep if I have dessert on the brain. So, in the name shuteye, I break off a corner of the Awesome Almond Butter Brownie. Fudgy it is! I love the crushed walnut topping, the creamy almond butter notes, and that Kelly and Lisa use dates and maple syrup instead of refined sugar, plus incredibly silky-smooth vegan dark chocolate (Hu Kitchen-brand chunks). A few bites are all I need to slide into sleep mode.

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 WEDNESDAY

Not even 24 hours into this diary, I’m realizing how FUN it is to pick meals from my fridge as easily as I would pick a dress from my closet! What a time-saver.

To break my fast, I try the Emerald City green juice, this one a little bit sweeter than The Hulk with lemon, ginger, and green apple in addition to cucumber, celery, kale, and collards. Refreshed, I sit down to write.

Later I blend up a Blueberry Protein + Oats Smoothie. It’s ultra-creamy and filling from the oats and sunflower seed butter. I never think to add oats to my homemade smoothies, so I make a mental note to start doing that.

At my desk all afternoon, I snack on Crudités with Carrot Coriander Sunflower Paté and Black Bean Dip while working. I’m impressed by the little wedges of radicchio—my favorite bitter leaf—and sticks of fennel and jicama, two more veggies I never buy at the grocery store. There are also snap peas, two kinds of radishes, baby purple cauliflower almost too cute to eat, and a few bonus dried apricots. It’s a 24-ounce glass container of raw veg, so I save half.

For lunch, I warm up a third more of the Goop Inspired Detox Chili, mainly to polish off the last small square of cornbread, which I slather in Black Bean Dip. Great combo! I add pumpkinseeds, cilantro, and green onion­­—and this time I don’t forge the lime squeeze. Citrus and fresh herbs fast-track brightness to almost any dish.

I’m hungry a few hours later so I prepare half of Buddha Bowl 1: Quinoa Tabbouleh. I carefully scoop out half of the cucumber and tomato, arugula, roasted cauliflower, quinoa, and chickpeas to a bowl, drizzle it with Lemon Tahini Dressing, a squeeze of lemon juice, and half of the slivered almonds and currants. The combination is creamy and fresh: crunchy almonds and sweet currants in contrast to the nutty tahini dressing. I add a few sprigs of basil from my window garden and a couple of roasted tomatoes from my fridge.

Though I technically ate two lunches—two courses spread out over a few hours—Tuesday Foods invites portion control. I grew up in a “clean your plate” home, and for better or worse, that’s stuck with me. Having a week’s worth of meals ready means I must practice potion control.

I had planned to eat another dish for dinner, but I’m still full. Around 7 p.m., I panic. I’m out of pumpkin cornbread which I want to eat with the rest of the veggie chili tomorrow. I sleuth around the Internet to create a vegan, gluten-free copycat recipe using all the same ingredients listed on the Tuesday Foods website.

Tomorrow’s cornbread is ready an hour later. Though I didn’t have sweet corn kernels, jalapeño, or vegan cheese shreds on hand, the flavor is respectably spot-on. It’s super moist and tender, thanks to pumpkin purée. True to my Virgo nature, I write up recipe—email me to try it for yourself! (Or just order extra at Tuesday Foods checkout, see my tips at the end.)

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THURSDAY

May the 4th be with you! Every spring, at this time of year, it seems, I’m on a cleanse. Winter in Aspen is hard on the body and spirit. Thank you, Tuesday Foods!

At my desk, I drink the Straight Celery Juice. Grassy, earthy…it feels like a system cleaner. I suck it down and feel virtuous.

“We really feel like our program is a (continuous) cleansing opportunity,” Kelly says. Adds Lisa: “We’ve been doing juice cleanses since January 1—everyone is jonesin’ for juice!”

Makes sense: Last fall, Tuesday Foods acquired Carbondale’s Tonic Juicery and relocated to a new production facility in Carbondale.

LOCAL is the biggest draw: Unlike other meal delivery services I’ve sampled (Sakara Life, Hello Fresh), Tuesday Foods is headquartered close to home, so the food delivered is ultra-fresh. (A second production kitchen opened in Boulder in 2020.)

The Quinoa Tabbouleh Salad second serving holds up for lunch! I’m inspired to prep the ingredients (quinoa pilaf, marinated chickpeas, chopped tomatoes and cucumber, slivered almonds, and currants) to top arugula for my own salads this summer. Tuesday Foods is giving me all sorts of meal-prep ideas. Win!

Late afternoon, I’m craving an energy boost, so I blitz up the Creamy Mango Matcha Smoothie for a mellow caffeine boost. Almonds, coconut flakes, and dates provide lots of “chew.” I pour it back into the compostable cup to take it to the park, where I meet a friend. She oohs and aahs at the creamy green color.  

I’m intrigued by the Creole Style Jack Cakes with Mixed Cabbage Slaw and Remoulade Dip Sauce—I don’t prepare jackfruit at home, either! (I know from my chef bud that whole jackfruit prep, with its thick inedible rind and sticky latex sap, is a b*tch.) I warm the cakes up in a hot sauté pan until browned, then place them on top of butter lettuce leaves. The shredded cabbage had been layered on top of the creamy dressing, so it stayed crunchy.

I love the texture—jackfruit strings apart like crabmeat! Hearts of palm remind me of artichokes, marrying well with the smashed garbanzo beans and GF breadcrumbs. I eat both, feel too full, and wish I’d saved one for another meal. Portion control, Amanda!

Craving something sweet, I dip into the six-ounce Britt's Lemon Blueberry Chia Parfait, named for the Boulder kitchen head chef, on the TF team since day one. Turns out she uses fewer chia seeds than standard chia-seed pudding and whips the lemony cashew-coconut cream into a fluffy cloud. It’s zesty, sealed with a top layer of intensely flavored blueberry jam. I take a few bites, shove it back in the fridge, and escape the kitchen. Progress!

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FRIDAY

Happy Cinco de Mayo! I’m out of juice (see tips at end), so I guzzle green tea until lunch.

I already ate the Mexican Chopped Salad, but I’ve got Chef T's Bento Bowl with Holy Hemp Dressing: “A one-bowl wonder of sticky rice, sautéed vegetables, marinated mushrooms, tamari-roasted seasonal squash, and crisp fresh veggies.” Turns out Tara, the Tuesday Foods bookkeeper, webmaster, and an original TF chef, lives half of the year in Mexico. Does that count as on-theme?

I’m glad I read the instructions this time: “We like to keep the carrot and jicama fresh + raw to add after warming everything else together in hot pan on the stove.” It’s a cool topping on a hot bowl bursting with varied flavor; nori sheets crumbled on top add texture and salt.

Hungry again around 4 p.m., and not wanting to fill up before a dinner party, I blitz another Blueberry Oats Smoothie. The convenience of dumping premeasured ingredients is everything—maybe I start batch-prepping my own at home? If I could afford Tuesday Foods on the reg, I would gladly let them take care of it for me!

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SATURDAY

Do you ever wake up to a serious food craving? That happens to me today. My mind heads straight for the fridge and that last cup of veggie chili. (Amazingly, the cornbread seems moister today than Wednesday, when I baked it—thanks to the pumpkin puree, perhaps?)

But first, CycleBar. One of my favorite instructors is back to the studio, and she murders us for 45 minutes. I feel strong, and ready to refuel.

Back home, preparing lunch could not be easier: I dump the remaining Goop Inspired Detox Chili into a pot, add a splash of chicken stock (I keep ice cubes of homemade stock in my freezer) and toast the cornbread. Topped with fresh cilantro and more toasted pumpkinseeds…it’s exactly what I woke up daydreaming about.

Good news: the company’s new Carbondale kitchen means expansion: On June 1, Tuesday Foods will launch a takeaway window with à la carte items, juices, and smoothies. Also find Tuesday Foods at the True Nature Healing Arts café, Basalt Sunday Market, Wednesday Carbondale Farmers’ Market, and 51st annual Mountain Fair (July 28-30).

“The process is replicable because we have been doing it for so long­­­—about 48 deliveries a year for four years—so we can easily take a concept and turn it into a ready-to-eat Tuesday Foods dish,” says Kelly, citing cookbooks, blogs, and staff backgrounds as inspiration. “Our team just gets it. We are all in a flow, knowing what it takes to have each dish come together in a balanced and delicious way.”

I can’t help but admire my still-clean kitchen. It will stay that way tonight: I have dinner plans.

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SUNDAY

I wake up feeling bright, energized…and wistful. My week with Tuesday Foods is almost over. I’m lighter on my feet, and some cravings have reset. Next week, I’m undergoing a most unpleasant dental surgery. At least my system is flooded with nutrients from this weeklong plant-based program because I feel ready for recovery.

“Eating a Tuesday Foods plant-rich diet is deeply nourishing to the body and soul—something we know from personal experience and confirmed by the latest research. Food is medicine,” Lisa shares. “Plant foods are rich in phytochemicals that protect, heal, and energize the body. Plus, plants feed the and support the microbiome, which science shows [is] the control center of our health and well-being, contributing to better digestion, better sleep, serotonin production (the feel-good hormone!), hormone balance, supporting the immune system, and helping with weight loss.”

I’m on board, ladies! I place the rinsed glassware back into the insulated bags and leave them on my doorstep for Tuesday pickup.

I feel grateful for this week with Tuesday Foods. Now…if only I could figure out how to make that pumpkin chili and those almond butter brownies!

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TIPS FOR NEW TUESDAY FOODS CLIENTS:

·      In the future, especially during super-active weeks, I might prep tofu or chicken to add extra protein to meals.

·      If you love loaded garnish like I do, make sure to have extra herbs, seeds, nuts, and dried fruit on hand to add to dishes. Check the weekly menu to determine what works best.

·      Do yourself a favor and add a few extra treats (and juices) to your basket before checkout. I wish I had. I’m hooked on Lisa and Kelly’s Awesome Almond Butter Brownies and Britt’s Chia Seed Parfait, chef’s kiss!

Amanda Rae Busch

Follow me for more good eats: @aspenscoop

Amanda Rae is an award-winning writer, editor, and Aspen Times Weekly food columnist from 2013-2021. Currently she contributes to Aspen Sojourner, Après, The Purist, and Edible Communities, among others, and reps Everybody Water in the RFV. During the pandemic she tested and edited 100+ favorite restaurant recipes for  "The Aspen Cookbook" (2020), a Colorado Book Award Finalist. While she much prefers winter's drama and snowboarding 108-day seasons, Amanda is excited about farmers' markets and her weekly CSA share, picnics, lawn games, camping, cycling, and motorcycling. Tell her what you're eating: @aspenscoop

Simple, delicious and so easy to make, bruschetta is an Italian appetizer of rustic bread drizzled with olive oil, rubbed with garlic, and topped with the freshest seasonal ingredients. We’re making bruschetta two ways for summer - One with Heirloom tomatoes and fresh basil, and the other with sweet pea and mint!

Bruschetta With Heirlooms + Basil

This classic version highlights two summer favorites — fresh tomatoes and basil — livened up with goat cheese (if you please!) and a drizzle of thick balsamic vinegar. Because the flavors are so simple, we love to use high-quality ingredients. Look for the juiciest, ripest heirloom tomatoes (for the varying color and flavors) and of course, the best quality bread, olive oil, and balsamic vinegar you can find.

Ingredients:

• 1 1/2 cups heirloom tomatoes, chopped (cherry tomatoes work well too)

• 1 cup fresh basil, chopped

• 1/4 cup red onion, finely diced

• 2 tbsp olive oil + extra for brushing the bread

• 2 tsp balsamic vinegar + balsamic glaze for drizzling

• Sea salt and pepper to taste

• 6-8 slices of rustic bread (French baguette or ciabatta)

• 1 clove garlic

• Goat cheese, optional (for spreading or crumbling on top)

Instructions:

1. In a bowl, combine the tomatoes, basil, red onion, olive oil, vinegar, salt, and pepper. Mix well.

2. Brush both sides of the bread slices with olive oil and toast them in a hot skillet or under the oven broiler for 2-3 minutes per side.

3. Rub each toasted bread slice with garlic and generously top with the tomato mixture. Optionally, add a smear of goat cheese.

4. Serve immediately and savor the freshness!

Sweet Pea + Mint Bruschetta:

Indulge in the refreshing flavors of summer with our Sweet Pea and Mint Bruschetta. This vibrant variation combines the delicate sweetness of organic frozen peas with the aromatic freshness of mint leaves and the satisfying crunch of pistachios. Blended together with a hint of garlic, olive oil, and lemon juice, the result is a tantalizing mixture that bursts with green goodness.

Ingredients:

• 1 1/2 cups organic frozen peas

• 1 cup mint leaves

• 1/2 cup pistachios

• 1 clove garlic, minced

• 2 tbsp olive oil + extra for brushing the bread

• 1 tsp lemon juice

• Sea salt and pepper to taste

• 6-8 slices of rustic bread (French baguette or ciabatta)

Instructions:

1. Blanch the frozen peas in boiling water for 60 seconds, then drain and rinse under cold water.

2. In a food processor, combine the peas, mint, pistachios, minced garlic, olive oil, lemon juice, salt, and pepper. Pulse until chunky yet cohesive, adding a splash of water if needed.

3. Brush the bread slices with olive oil and toast them in a skillet or under the broiler for 2-3 minutes per side.

4. Rub each toasted bread slice with a garlic clove and generously top with the sweet pea mixture.

5. Garnish with fresh mint leaves, crushed pistachios, or a sprinkle of sea salt before serving. Enjoy this vibrant and flavorful bruschetta variation!

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We caught up with our friend Cameron Elmendorf, practitioner of Chinese medicine in Boulder, Colorado and The Roaring Fork Valley - to chat about hormones and how important they are to our health, well-being and vitality.  Her practice includes acupuncture, herbal medicine and Chinese medical massage, among other types of treatment.

Here’s what she has to say about the Hormone Balancing Act!

“Hormones can be beastly. They’re not only experienced in dramatically different ways in people, but they’re also a source of stress, anxiety, and confusion—for women in particular. Yet they’re 100% necessary for a healthy body and key to feeling your best.

As a doctor of Chinese medicine with a focus on women’s health, hormones are an integral part of my practice. Patients want to know how to balance some, calm or boost others, and merely learn how to live with them in a rapidly changing body. From the onset of menarche to the waning days of a woman’s cycle, hormones can be a force to be reckoned with.

Here’s a snapshot of what they are, what they are responsible for in your body, and what you can do to take control of your hormones to live a well-balanced and healthy life.”

The Hormone Balancing Act

Hormones are responsible for many important functions in the body including sleep, energy, mood, metabolism, homeostasis and libido. They are the chemical messengers that coordinate these and many other functions in your body.While hormonal fluctuations in the human body are inevitable, and often times normal (think a woman’s menstrual cycle) the way in which we experience those changes can be varied.

There are several simple steps we can take in our daily lives to improve our hormonal health to make a big difference in the way hormonal fluctuations interact within our bodies.

1. Protein in food

We know we need protein to fuel all the necessary functions within our bodies, but what type of protein, and how much do you need? For hormone wellness, ensure that you are getting enough protein with each meal (either plant or animal sourced, always preferably organic). Protein contains the building blocks of our bodies, known as amino acids and is found throughout, in the muscles, bones, skin, hair and all of our tissues. Protein helps to keep hormones balanced. A few great sources of plant-based protein are beans, lentils, nuts and seeds, leafy greens, whole grains such as amaranth and quinoa, soy, broccoli, sweet potatoes and Brussels sprouts.

2. Sleep

Sleep is one of the most important elements of keeping hormones stable. Inadequate sleep has been shown to spike and then precipitously drop hormone levels, thus altering our hormone production, predominantly estrogen, progesterone and testosterone, the chief sex hormones within our bodies. Good sleep starts with healthy sleep hygiene like keeping lights low at night, removing all screens from your eyes 1.5 hours before bed, and not eating too late into the evening before bed. Ensuring we get enough sleep (at least 7 hours/night) can help keep hormone production and maintenance on track, lessening hormone fluctuations.

3. Exercise

Exercise is essential in regulating the way in which hormones are matriculated throughout the body, and in what concentrations. The effects that exercise can have upon our mood (notably releasing serotonin and dopamine, the “happy hormones”) are significant, and are essential in mental wellbeing. It also decreases cortisol levels—our “stress hormone”when we engage in regular movement. This can look different for different people, but know any exercise like walking is better than none—you don’t need to be a pro.

4. Gut health

Your “gut biome” is a buzzy topic these days, and for good reason. The gut contains over 100 trillion friendly bacteria, and regulates hormones, modulating insulin resistance. The maintenance of the gut biome is not only essential for digestion and bowel health, it also translates into hormonal wellbeing. Our gut health is directly connected to our endocrine system, and therefore plays a large role in hormone production and maintenance. So much so that 90%+ of serotonin, our “happy hormone” is produced in the lining of the intestines and is then released into our bloodstream and absorbed by platelets. The gut is ground zero for whole body health, and in turn, hormone regulation and proper function. 

5. Lower sugar intake. Lowering your sugar intake starts with awareness as sugar can be found in most packaged foods. Pay attention to the simple sugar fructose, as lower levels can help regulate insulin resistance, thus lowering our risk for obesity, diabetes, heart disease and other metabolic maladies. When these metabolic functions are out of balance, they can wreak havoc on our hormones.

5. Stress reduction techniques

The impact stress has on our bodies is more apparent than ever, and hormones have a tendency to be the first responders to what your body perceives as crisis. Cortisol, known as our body’s “stress hormone” helps regulate and bring our systems back into homeostasis in times of acute stress, and while that’s helpful in small bursts (such as in times of fight, flight & freeze, known as the sympathetic nervous system state), being chronically stressed means our cortisol levels are elevated for longer periods of time, creating an internal environment where hormone regulation is compromised, and over time, leading to exhaustion.

There are several techniques shown to be effective in helping calm the sympathetic nervous system, such as mindfulness meditation, yoga, spending time outside, spending time with loved ones, acupuncture and herbal medicine, and journaling, to name a few.

6. Supplementation

While there is no replacement for nourishing whole foods, leading a healthy lifestyle, and sleep, perfection is often impossible.That’s where supplementation support comes in. There are several hormone-friendly supplements that can help nourish, balance and sustain us, even in busy and threadbare times.

Please Note: It is vital to consult a medical professional when considering adding any supplementation to your daily routine to ensure safety and health for you and your family members. What is recommended for one, might not be beneficial for another. And simply put, sometimes supplements become expensive excretion if we are not assimilating them properly. Please reach out to me with any questions you might have!

Magnesium: Regulates cortisol and estrogen, while producing testosterone and increasing DHEA and serotonin levels.

Vitamin D: Aids in estrogen imbalances, helps with mood swings, hair loss, low libido, and low energy


DIM: Short for Diindolymethyl, DIM is derived from cruciferous vegetables (namely cauliflower and broccoli) and aids in balancing estrogen levels in the body. DIM increases beneficial 2-hydroxy estrogens, and reduces the unwanted 16-hydroxy variety.5HTP - A naturally occurring amino acid derived from tryptophan, and a chemical precursor to serotonin. Its benefits include sleep support, hormonal balance, and mental health support (depression + anxiety)

Chaste Tree Berry: Also known as Vitex, Chaste Tree Berry has been shown to target the pituitary gland (known as the “master gland” because it monitors and regulates many bodily functions through the hormones it produces) and helps to lower estrogen, raise progesterone, support women with PMS symptoms, mood swings, breast tenderness and dis-regulated menstrual cycles. It is recommended to not take Vitex when pregnant, lactating or while you are menstruating.

DHEA: short for Dehydroepiandrosterone, DHEA is a naturally occurring hormone in the body, that is produced in the adrenal gland. It helps to produce other hormones, including estrogen and testosterone. Natural levels of DHEA peak in early adulthood, and slowly fall as we age. Many people supplement DHEA for its anti-aging properties, depression, osteoporosis, low libido, and fertility challenges. Those with a history of sex hormone-derived cancers should avoid supplementing DHEA.

Chinese Herbs: TCM (Traditional Chinese Medicine) has been used for thousands of years to aid in hormonal balancing and whole body wellbeing. There are so many wonderful individual herbs and herbal formulas that have been shown to be helpful in maintaining hormonal balance. The beauty of Chinese herbs is that your practitioner can assess your needs though many varied diagnostics to customize the most perfect formula for your body!

“Hormones are essential for everyday living—and learning to support them can have important health benefits. If you need help with how to handle yours, email me to schedule a free 15-minute consultation so we can get you on a path toward optimal health.”

Cameron Elmendorf Dipl. OM. L.Ac., MSOM is a board-certified Chinese Medicine practitioner (NCCAOM) and maintains a thriving practice in both Boulder and Basalt, Colorado. Her emphasis is on women’s health, fertility, prenatal/postpartum wellness, and hormone balance where she employs both Chinese and Japanese acupuncture techniques, as well as Chinese Herbal medicine, and Asian bodywork techniques such as Tui Na and Shiatsu. She is also a certified Acutonics(TM) practitioner and is formally trained in Facial Rejuvenation Acupuncture.

Cameron received her Masters of Science in Oriental Medicine from Southwest Acupuncture College in Boulder, Colorado in 2006. She has been practicing in Boulder/Denver for almost 20 years. Cameron compliments her acupuncture practice with a deep knowledge of the western paradigm of women's health, including fertility, Hormone Replacement Therapy (HRT), menstrual issues, and menopausal challenges, and she lends a compassionate, holistic bend to those she works with.

Solstice Health - Cameron Elmendorf L.Ac., MSOM

cameron@solsticehealth.com

www.solsticehealth.com

303.818.3214

At Tuesday Foods, we firmly believe in the power of food as medicine. Our kitchen isn't just a space for cooking delicious meals for our clients; it's a platform for crafting dishes that promote the highest level wellness and vitality. Each ingredient we select is chosen not just for its flavor but also for its ability to heal. Join us as we dive into our favorite anti-inflammatory ingredients, showcasing how food can be a powerful tool for nourishing and healing the body,

1. Olive Oil: Tuesday Foods Liquid Gold

At the heart of our kitchen lies extra virgin olive oil—a staple in Mediterranean cuisine and a beloved ingredient in our recipes. Rich in monounsaturated fats and exceptionally high in antioxidants, olive oil brings a depth of flavor and health benefits to our dishes. When it is of good quality, olive oil is a precious ally! From salad dressings to sautéing vegetables, we rely on olive oil to add a touch of richness while supporting heart health and reducing inflammation.

2. Mushrooms: Nature's Immune Boosters

Mushrooms are a culinary marvel that we can't get enough of at Tuesday Foods. Varieties like shiitake, maitake, and reishi are packed with beta-glucans and polysaccharides, known for their immune-boosting and anti-inflammatory properties. We incorporate mushrooms into soups, stir-fries, and pasta dishes, infusing each bite with earthy goodness and health-promoting benefits.

3. Berries: Bursting with Antioxidant Brilliance

We always have an assortment of vibrant berries on hand—blueberries, strawberries, raspberries, and blackberries—that bring a burst of color and nutrition to our creations. Rich in antioxidants like anthocyanins and vitamin C, berries combat inflammation and support overall well-being. We use them in smoothies, breakfast bowls, and desserts, delighting in their sweet and tangy flavors while nourishing our bodies.

4. Dark Chocolate: Decadence with a Healthy Twist

We love dark chocolate! It’s a treat we savor for its rich flavor and anti-inflammatory benefits. Dark chocolate with a high cocoa content contains flavonoids like catechins and procyanidins, known for their heart-protective and inflammation-fighting properties. Whether enjoyed on its own or as part of a dessert, dark chocolate is a delicious addition that satisfies our cravings while supporting vibrant health. (And happiness!)

5. Matcha Green Tea: Serenity in Every Sip

Matcha green tea is our go-to beverage for moments of calm and rejuvenation. Rich in antioxidants like catechins, matcha boasts anti-inflammatory and stress-relieving properties. We make our own matcha lattes, smoothie bowls, and baked goods infused with matcha, relishing its vibrant green hue and health-boosting qualities that enhance well-being.

6. Turmeric + Ginger: The Spices of Culinary Magic

No spice rack is complete without turmeric—a golden gem that adds both color and health benefits to our dishes. Curcumin, the active compound in turmeric, is renowned for its anti-inflammatory and antioxidant properties.

Ginger contains substances known as gingerols that reduce inflammation and turn off pain-causing compounds in the body. Ginger supports digestion and helps with motility, moving things things more efficiently through our intestines.

We turmeric and ginger in curries, soups, and roasted vegetables, infusing our meals with warmth, flavor, and healing goodness.

By incorporating these beloved ingredients into our recipes week after week, we not only create flavorful and satisfying meals but also nourish our bodies and support overall wellness. Here's to celebrating the culinary magic of our favorite healing ingredients and embracing a kitchen full of food that is healing and delicious.

Our Co-Founder Kelly makes the most delicious margaritas! 

Vitamin C rich citrus fruits combined with anti-inflammatory herbs and a dash of top-shelf tequila come together to create the ultimate no-guilt margaritas that are clean and so refreshing.

This combination of tequila and grapefruit is a match made in heaven if you ask our Tuesday Foods Team!

A few notes from Kelly for ultimate margarita-making success:

• Chill your glasses in the freezer for 30 minutes before making them.

• You must, I repeat must use fresh-squeezed juice.

• Shake it up for longer than you think you need to. I’d say a very enthusiastic shake for 30 seconds is sufficient to get that icy, frothy consistency.

• You can totally add a couple of jalapeño slices to the shaker for a spicy kick
  

Good Clean Grapefruit Margarita

• 2 oz Casamigos Tequilla

• 2 oz Two Chicks grapefruit cocktail (We love this - beautifully crafted sparkling cocktails in a can!)

• 2 oz fresh squeezed grapefruit juice.

• For Garnish: mint sprigs + slices fresh grapefruit

Pour over ice and garnish with generous amounts of mint and sliced grapefruit.

Gut Love Lemon Ginger Margarita

• 2 oz Casamigos Tequila

• 3 oz Olipop Lemon Ginger Sparkling Tonic

• 1/4 tsp fresh ginger, grated

• wedge of Meyer lemon or a big lemon twist

Pour over ice and garnish with lemon wedge.

The Citrus Skinny

• 2 oz silver tequila (we love Casamigos)

• 1.5 oz fresh lime juice (juice of ~ 2 small limes)

• 1.5 oz fresh orange juice

• 1 scant teaspoon agave nectar*

• OR*, 1 teaspoon sugar free simple syrup made with monk fruit sweetener

• garnish with a lime wedge and enjoy!

For a Margarita Mocktail sub the above tequila with 2 oz of sparkling water for a citrus refresher!

Cheers!

Vegetable Spring Rolls - they are so fresh and beautiful and will make you feel light and healthy from the inside out. The ingredients are so simple - just raw vegetable wrapped in delicate rice paper, and drizzled with a scrumptious sauce……..But the finished product looks like a culinary work of art. 

Fresh herbs are a must! A good clean dipping sauce (of course) and a high quality rice paper wrapper are also key ingredients for success. The sauce will enhance the flavor, and it’s fun to include more than one.  For this recipe we have included two of our current favorites - Our Tuesday Tahini Sauce and Perfect Peanut Sauce.

We know that making Spring Rolls from scratch might sound intimidating, but once you get the feel for the technique, you won’t want to stop rolling these beauties!

We have included a video tutorial at the bottom of this post to help you get the hang of it.

Vegetable Spring Rolls With Two Dipping Sauces

Ingredients

For the Spring Rolls:

• 1 red bell pepper, cored, seeded an thinly sliced

• 1 cucumber , sliced into 3 inch long thin strips

• 1 cup grated carrots

• 1 cup grated red cabbage

• 1/4 cup of fresh cilantro, chopped

• 3 scallions, white and green parts chopped

• 1 tsp low sodium tamari or soy sauce

• 1 tsp toasted sesame oil

• 1 teaspoon unseasoned rice vinegar

• 10, 22 cm round rice paper wrappers

Tuesday Tahini Sauce:

• 1/2 cup tahini

• 3 tablespoons fresh lime juice

• 3-4 cloves garlic, peeled

• 1 tablespoon fresh ginger, pee;ed

• 1 tablespoon tamari

• pinch of cayenne

• 1-2 tablespoons maple syrup

Perfect Peanut Sauce:

• 1/3 cup natural peanut butter (we like 365 Whole Foods brand, no stir)

• 2 tablespoons rice vinegar

• 2 tablespoons tamari

• 2 tablespoons honey or maple syrup

• 1 tablespoon toasted sesame oil

• 1 cloves garlic, minced

• 2 to 3 tablespoons water, as needed

Make The Tahini Sauce:

Add all sauce ingredients to a blender or food processor. Blend on high until creamy and smooth. Note: You may need to add hot water, 1 tablespoon at a time if you’re working with thick tahini. Continue to add hot water until your sauce will easily blend into a creamy, smooth mixture. Pour sauce into a small container and cover until ready to serve.

Make The Peanut Sauce

In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a creamy but "dip-able" sauce.

How To Assemble Spring Rolls: (Plus video tutorial below)

1. In a large bowl, combine all of the sliced veggies and chopped herbs.

2. In a small bow, stir together the tamari, oil, and vinegar. Drizzle over the veggies and toss lightly to coat

3 Pour very hot water into a dish or skillet and immerse rice paper to soften for about 15-30 seconds.Transfer to a cutting board covered with a damp towel and gently spread out the edges. (Make a few extras as this part takes a little practice and finesse - have fun and don’t be in a rush)

4. In the middle of the wrapper, place a small, tightly packed pile of vegetables - arranging them in the same direction. Roll up like a burrito: fold the ends over, then tightly roll up. Repeat with the remaining wrappers and veggies.

4. Place seam-side down and cut on the bias - transfer to your serving platter along side your favorite dipping sauce(s)

*A quick video tutorial on how to roll a Spring Roll.

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3 Things We Are Loving Right Now!

Feel like you’re in need of a yummy recipe to make for dinner tonight, fitness inspiration, expert wellness tips, or healthy product recommendations? Look no further. Our TF team has revealed what they’re loving right now. Get ready to find your new favorite thing.

Three finds: personal Growth April opportunities…

Suffice it to say that we, at Team Tuesday, are personal growth junkies. From Gabby Bernstein to Jenna Zoe, Joe Dispenza to Brené Brown, Eckhart Tolle to Michael Singer, Elizabeth Gilbert to Oprah… and the list goes on.

We have been getting sparks of motivation from the people we are working with, and surrounded by, and we are so excited to share with you today. Our Top Three picks for personal growth this spring season and beyond …

Wether you have a weekend, a week, or a year to commit - check these out and we just might see you there!

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EMOTIONAL GROWTH

A YEAR LONG COURSE FOR LASTING CHANGE, DESIGNED FOR WOMEN.

If you are feeling like your life is ripe for a breakthrough this year long course is an opportunity to peel back the layers, let go of control and step into the unknown. With facilitators Ashley Wick and Kate Kripke, and connected with a community of like minded moms - you will journey together to learn about the anatomy of change, learn to embody a growth mindset, grow from the wisdom of your emotions, move through your resistance to change and increase your capacity to new results. Are you ready!? Yes, yes and YES!

Learn more about the program

Watch Ashley’s Imaginal Series live on IG

Registration closes March 31 for an April 5 start date. Buckle up!

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SPIRITUAL GROWTH

WELLSOUL WORKSHOP: A WEEKEND RETREAT THAT WILL GROUND YOUR BODY AND UNVEIL YOUR SOUL.

A weekend retreat that will change your life. Facilitated by @kaseycrown + @jakki_leonardini and hosted at the stunning Ojai Valley in - in just 3 days you will dive deep and explore a path to true interpersonal wellness. The goal at Well Soul is that you come away with a deep understanding of your whole-self, which includes synthesizing and integrating an understanding of the mental, emotional, physical, relational and energetic layers of your being.

Marrying latest findings from the fields of interpersonal neurobiology and clinical psychology with the ancient wisdom of the spiritual traditions - these workshops will not disappoint. Just jump!

Learn more about Well Soul

Discover their calendar of events

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PHYSICAL GROWTH

BODY ALIVE BOOTCAMP: A MIND BODY AND SPIRIT REBOOT

Aspen Shakti’s Alive in Tulum: A Six-Day Embodied Experience That Will Include Physical Transformation, Self-Expression + Conscious Support. Explore the intersection of yoga, energy, dance, music, endurance and liberation.

With amazing accommodations, nutritious meals, and a flexible itinerary, this retreat is sure to ignite your spirit, uplift your soul and to shed the winter layers that may be dimming your light. If you are ready to drop into your body, and soak up the sun and sand…

Check out Alive in Tulum!

Registration is closing soon, reserve your spot ASAP or talk to Jayne directly to see if this is a fit for you!

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Awesome Apples and Oats

Ingredients:

• 1 medium fuji apple - cut into a quarter inch dice

• 1/4 cup of GF quick oats

• 1/2 tablespoon coconut oil or ghee

• 2 tablespoons almond butter

• Sprinkle sea salt

• Drizzle maple syrup or date paste. 

• Optional toppings: slivered almonds and currants.

Instructions:

Cook apples in coconut oil or ghee for 3 minutes in a sauce pan.

While apples are cooking place oats, almond butter and sea salt into your bowl.

When apples are just becoming soft, pour them on top of your oats. Add about 6 ounces of almond milk and stir well to combine (if you prefer your oats hot, heat the almond milk first).

Top with a drizzle of sweetener and a sprinkle of slivered almonds and currants. YUM!

These healthy Zucchini Brownies are one of our favorite guiltless treats! They are vegan, gluten free, and the perfect recipe to bake with zucchini - which makes the brownies extra nutritious.

We love baking with zucchini! You start with a green vegetable, and end with a decadent dessert. It makes us feel like magicians - and the zucchini is truly the magic ingredient! But the zucchini deserves credit for more than just being a great baking ingredient - like most vegetables, it's a nutrient powerhouse. A cup of zucchini is brimming with vitamin C, potassium and magnesium. You also get a nice hit of folate and B Vitamins.

These easy to make brownies are sweetened just with pure maple syrup, coconut sugar and our favorite chocolate chips. Top them with sea salt and walnuts to make them extra special.

Zucchini Brownies

Ingredients:

• 1 flax egg (1 tablespoon Flaxseed Meal + 3 tablespoons lukewarm water)

• 1 cup grated zucchini (we use a box grater. no need ot peel)

• 1/2 cup peanut butter - (or almond butter. runny, no added sugar)

• 1 teaspoon vanilla

• 1/4 cup maple syrup

• 1/2 cup coconut sugar

• 1/2 cup unsweetened cocoa powder

• 1/2 cup almond flour - see note for options

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons coconut oil (melted)

• 1/4 cup chocolate chips (we like Hu Brand)

• 1/4 cup chopped walnuts

• sprinkle of Maldon sea salt

Instructions:

1. Preheat the oven to 350°F. Line a 9-inch x 5-inch baking pan with parchment paper.

2. Finely grate 2 large zucchinis, skin on - about 1 cup tightly packed and place in a large mixing bowl

3. Add peanut butter, flax egg, vanilla, maple syrup, and coconut sugar. Stir the ingredients together until consistent. (It will be liquidy at this point)

4. Stir in the unsweetened cocoa powder, baking soda, salt, and melted coconut oil, making sure all the cocoa is incorporated and no lumps are left.

5. Now, stir in almond flour and fold in the chocolate chips. Transfer the brownie batter into the prepared baking pan. Sprinkle with the walnuts, and slightly press them into the batter.

6. Bake for 30 minutes or until the top and sides are set and a toothpick inserted in the center of the brownie comes out clean.

7. Remove the pan from the oven and cool down in the pan for 15 minutes.Use the parchment paper to lift out the brownie from the pan to a cooling rack. Cool for another 30 minutes. Finally, sprinkle with Maldon Sea Salt

Note: To make it easier to slice - pop it 10 minutes in the fridge after fully cooled. This will set the brownie to perfection, slice without breaking, and the chocolatey texture will be enhanced.

More Of Our Favorite Guiltless Treats:

Apple Pecan Coffee Cake

Pumpkin Spice Bread

Oatmeal Raisin Cookies

Healthy Zucchini Muffins

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We love Globe Artichokes! They are super easy to cook, fun to eat and super nutritious!

Artichokes contain powerful antioxidants and phytonutrients that are extremely healing for the body. The nutrition in artichokes help to lower cholesterol, reduce inflammation, support liver function and increase bile production. They are also high in fiber and magnesium and nourish the gut lining.

You can boil, grill, braise, or bake an artichoke. But our favorite way to cook them (and the easiest way!) is to steam them. We loved the steamed artichoke served warm or at room temperature with one of our favorite dipping sauces.

Instructions for steaming the perfect artichoke and recipes for our favorite dipping sauces below!

Steamed Artichoke

Ingredients

• 1 or more large globe artichokes

• 1-2 cloves garlic, cut in half (can leave skin on)

• 1 bay leaf

• 1 lemon, quartered
  

Instructions:

1. Prepare artichokes for steaming: First, peel off a few of the tougher outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Trim stem so artichoke stands upright.

2. Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Add garlic cloves, bay leaf and lemon pieces into the water, bring to a boil.

3. Place the artichoke in steamer basket. Cover the pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 50 minutes; Add more water to pot, if necessary.

4. Serve warm or at room temperature with our Vegan Aioli or Lemon Dressing. (recipes below)

Vegan Aioli

• 1 cup of cashews (soaked)

• 1/2 cup of water

• 2 cloves of garlic

• Juice of a lemon

• Zest of a lemon

• 1 teaspoon of apple cider vinegar

• 1-2 pinches of salt

Soak the cashews for at least two hours or, ideally, overnight. Drain, then add the rest of the ingredients into a blender. Blend until the sauce is absolutely smooth. Taste and feel free to add additional salt or lemon.

Lemon Dressing

• 1/4 cup of olive oil

• 2 to 3 tablespoons of lemon juice, to taste

• 1 clove of garlic, minced

• 1/2 teaspoon of ground cumin

• 1/2 teaspoon of salt

Add all ingredients to a blender and whizz up until smooth. Taste and feel free to add additional salt or lemon.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

10 healthy spring foods we're excited to welcome back to our Tuesday Foods menu this season!

Spring is here! The days are getting longer, the air is fresh and warm, and everyone seems to be in a vibrant mood. This changing of the season marks a time for all things to come alive, bloom, refresh and renew.

In nature this means abundant growth in the of delicious colorful produce. For our bodies, it means leaving behind the heaviness of the winter’s grounding foods and embracing all things light and fresh.

We are naturally in tune with our environment, and are meant to eat the foods that grow around us. In spring those foods include a wide array of veggies and fruit that will make you feel nourished while also gently cleansing and resetting your digestive and immune systems.

To help you embrace the season, we've put together a list of our favorite spring foods and the simplest ways to use them.

1. Arugula

Rich in vitamins like A, K, and folate, plus chlorophyll, fiber and even water, these leafy greens will help reduce inflammation while also hydrating and detoxifying your body.

Our favorite way to eat arugula is in a simple salad - toss the raw greens in bowl with shaved parmesan, toasted pine-nuts and drizzle with some extra virgin olive oil and fresh lemon juice.

Recipe love: Fennel, Apple & Arugula Salad

2. Artichokes

Available in both spring and fall, artichokes are rich in folic acid, vitamin C, B-complex vitamins, and many minerals. These nutrients help lower cholesterol, ensure healthy pregnancies in women, reduce free radicals, and ensure optimal metabolic cell function.

We like to steam a whole artichoke for 50-60 minutes then peel off and eat the edible part of the leaves dipped in one of our house made sauces or a fresh lemon vinaigrette.

Recipe Love: Steamed Artichoke With Herby Tahini Sauce

3. Asparagus

One of our favorite spring veggies! Asparagus is bundant in vitamin K as well as copper, selenium, B vitamins and many other important nutrients. Asparagus is great for women because it’s a source of folate, an essential fertility nutrient. It’s also a natural diuretic that helps relieve bloat.

Asparagus is delicious roasted (or steamed ) with a drizzle of olive oil, salt and pepper, and a sprinkle of parmesan. During cooking, you want the asparagus to remain vibrant green - remove from heat before it gets wilted. 8-10 minutes should do it!

Recipe Love: Spring Time Asparagus Soup

4. Beets

Some foods give you a clear indication of what part of you they’ll benefit and that’s the case with beets. Their deep and juicy color let you know they’re great for your blood and circulation. They can lower blood pressure, boost your stamina, and support detoxification all due to being a unique source of phytonutrients called betalains.

How to eat them: So many options! You can juice them or add them to a smoothie, roast them as a side dish, use a veggie peeler to shave them raw into salads, spiralize them or make them into borscht!

Recipe Love: Pink Tahini Dressing

5. Carrots

We’re all familiar with this classic vegetable but when they’re in season locally carrots are absolutely delectable. Rich in vitamin A and other antioxidants, they’re great for maintaining healthy hair, skin, and nails, and are therefore considered an “anti-aging” food, plus they’re a powerful cancer-fighter.

We love to eat them raw and you can play around with many different ways of chopping, slicing, or shredding them onto anything from salads to sandwiches or tacos. They’re also the perfect travel snack and are great dipped into nut butter or hummus.

Recipe Love: Carrot Cake Overnight Oats

6. Mint

This delicious herb grows like a weed and has very strong healing properties. Mint contains an antioxidant called rosmarinic acid, which can relieve seasonal allergy symptoms the menthol it contains is a natural decongestant. It can also soothe an upset stomach and treats bad breath!

We love adding it to water or iced tea for a delicious natural flavoring. It's so delicious chopped, and added to a bowl of fresh berries or a green salads.

Recipe Love: Lisa’s Quinoa Tabbouleh

7. Peas

Don’t underestimate these little guys! They are high in protein and rich in body-balancing minerals like magnesium and iron. They also provide the antioxidant lutein, which helps you maintain your vision as you age. Peas typically have a very short growing season of just a few weeks and that makes them all the more special.

You can eat raw snap peas as a snack dipped in hummus, add them to salads, stir-fries and pasta dishes.

Recipe Love: Easy Pesto Pasta

8. Strawberries

Is there anything better than biting into a fresh, ripe, fragrant, and delicious strawberry in late spring/early summer? This decadent and sexy food is a healthy indulgence because it is among the top five sources of antioxidant-rich fruit in the U.S. Strawberries can help balance blood sugar, and the polyphenols they contain will support immunity, healthy cell renewal, and many other functions.

Add them fresh to salads, oatmeal or granola, freeze them and add to smoothies, or dip them in chocolate!

Recipe Love: Strawberry Hemp Milk

9. Spring Onions

Onions contain a high amount of polyphenols, and especially flavonoids, which are compounds that play a major role in disease prevention and reducing the oxidative stress that wears our bodies down. They are also natural antihistamines, and have antibacterial and antifungal properties.

Add diced scallions to salads, tabbouleh, or tacos, or simply sauté them with some sea salt as a tasty caramelized onion.

Recipe Love: Veggie Spring Rolls

10. Radishes

A great detoxifier, radishes are great at removing waste and toxins from both the gut and liver. They are also a natural diuretic and help to hydrate the skin.

We love them thinly sliced in salads or served as a snack with one of our favorite veggie dips. If you have never tried them roasted you are in for a treat!

Where To FInd seasonal Produce Where You Live?

To help determine what spring vegetables and fruits are peaking where you live, check out this handy Seasonal Food Guide.

Roaring Fork Valley, Colorado:

Two Roots Farm is a 3-acre organic farm in Basalt, CO - growing a diverse array of vegetables, herbs, and flowers for restaurants in the Roaring Fork Valley, the local Farmer's Markets, and their CSA program. Visit the Two Roots farm stand every Friday, from June - October  9:00-1:00PM - 100 Sopris Creek Rd. in Basalt, Colorado

Mesa Microgreens: Grown locally in Silt, Colorado and delivered from Rifle to Aspen. Microgreens are harvested at the plant growth stage between a sprout and a baby green. They have all the flavor and dense nutrition of baby greens, but are more delicate in texture like a sprout. They are the ideal finishing touch to any dish, and perfect on salads and sandwiches. Kaylin from Mesa Microgreens delivers all of our favorites to our door - sunflower, pea, kale, kholrabi, radish, broccoli and her special microgreen mix to add to smoothies!

Farmer’s Market From Aspen to Glenwood Springs:

Aspen Saturday Market. Saturdays, 8:30 a.m.-3 p.m. – This market has been going strong since 1998. Every Saturday from mid-June to mid-October customers stroll the U-shaped market from Hopkins to Hunter to Hyman street shopping and catching up with friends, while enjoying live music. In addition to Colorado-grown produce, meats and cheeses, there’s Colorado-made bread, skin-care products, art and more.

Basalt Sunday Market, Sundays, 10 a.m.-2 p.m. – The Basalt Sunday Market is part market, part casual community gathering held downtown on Midland Spur. You can purchase produce and meats from local farms like Rock Bottom Ranch, enjoy live music, grab a snack, and pick up one-of-a-kind offerings from local vendors. They even have arts and crafts for kids.

Carbondale Downtown Farmers’ Market, Wednesdays, 10 a.m.–3 p.m. – Get a burst of mid-week dinner inspiration at this eclectic market set up in the middle of downtown. With a focus on local farmers, producers and artisans, not only can you buy wonderful products, you’ll be supporting the community goal of sustainable business practices.

Glenwood’s Downtown Market, Tuesdays, 4–8 p.m. – Enjoy a different kind of happy hour at this lively evening market, located just off of Grand Avenue. In addition to being able to buy goods from local farmers and makers, you can pick up dinner and enjoy live music.

Glenwood Springs Saturday Famers Market, Saturdays, 8 a.m.–3 p.m. -Established in 1986, this market focuses primarily on fresh produce, although there are some crafts and prepared foods, and live Bluegrass music. Located at 14th and Grand Avenue.

Boulder and Denver, Colorado:

Aspen Moon Farm: Started in 2009, Aspen Moon Farm consisted of 2.5 acres in Longmont, Colorado with one acre of cultivated vegetables and one Farmer’s Market in Longmont and have grown to 99 acres - with approximately 25 acres in production! They serve seasonal Farmer’s Markets in Longmont and Boulder on Saturdays, and offer an abundant Roadside Farmstand, open daily as the season allows. They offer a bountiful CSA program - with over 350 members.

Cure Organic Farm is a woman-owned, commercial, diversified family farm, growing over 100 varieties of vegetables, herbs, berries, and specialty cut flowers on public and private land.  They provide produce, meat and eggs available for sale 50 weeks of the year.  Main markets include Boulder and Denver restaurants, A CSA Program, and farm stands. 

Black Cat Organic Farms: Jill and Chef Eric Skokan have created a 425 acre, Certified Organic vegetable farm located just outside of the city that supplies the bounty for their Farm Store, Dinners at the Farm, CSA’s, and Boulder Farmers’ Market Booth. They grow, seed clean and mill our own organic grains, and raise and breed sheep, pigs, chickens and geese. All animals are raised on pasture and vegetable fields with holistic pasture management, No hormones, No GMOs, No routine antibiotics and lots of love and care.

Farmer’s Markets From Boulder To Denver:

Boulder Farmers Market, Boulder, CO: The Boulders Farmers Market, located in Boulder, is one of the most notable markets in Colorado. This market, which occurs on Wednesdays and Saturdays from April to November, has a variety of organic produce, free-range animal products and even handmade goods.

Cherry Creek Fresh Market, Denver, CO: Cherry Creek Fresh Market is Denver’s largest farmers market. The market occurs on both Saturdays and Wednesdays from May to September. Find artisan cheeses, chef demonstrations, live music and of course organic produce at this massive market.

City Park Farmers Market, Denver, CO: Every Sunday from June to October is the City Park Fresh Market located in Denver. This farmers market takes place at Denver’s historic Sullivan Fountain. Enjoy organic produce from local growers and food vendors. This downtown event is a great spot to find some Colorado wines, cheeses

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

NYT cooking, photo credit: Christopher Simpson for The New York Times

Baked Ginger Sesame Tofu

Ingredients:

• 16 ounces tofu- organic, firm or extra firm, non-GMO

• 2 tablespoons toasted sesame oil

• 3 tablespoons soy sauce- or gluten-free Braggs Liquid amino acids

• 1 tablespoon miso (or sub 1 more tablespoon soy sauce)

• 3–4 slices thin slices ginger- peels ok

• 2 garlic cloves

• 1 tablespoon rice vinegar

• 1–3 teaspoons chili paste

• 1 tablespoon sesame seeds

Instructions:

1. Preheat oven to 400

2. Blot the block of tofu with paper towels. Press the tofu gently to release some liquid, blotting as you go.

3. Cut tofu into pieces (strips, cubes, squares or fillets) about 3/4 -1 inch thick.

4. Place on a parchment lined baking sheet.

5. For Ginger Sesame Marinade: blend ingredients (except sesame seeds) together in a blender until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds.  Bake 25-35 minutes, checking halfway through, and for extra crispy broil for a few minutes.

Sweet potatoes consistently top our list of favorite superfoods. What’s with our obsession? Well, the benefits are pretty SWEET! One sweet potato is an excellent source of vitamin A and fiber, and provides more potassium than a banana. Bursting with antioxidants - they help fight inflammation in the body and prevent disease. Because they are high in natural sugars but low on the glycemic index, they provide a steady source of energy and are a favorite fuel for athletes.

We're sharing our 3 favorite fillings for Loaded Sweet Potatoes below. Each of these sweet potato recipes is simple and full of flavor. Enjoy!

The first step in making loaded sweet potatoes is baking the potatoes. Here’s how we do it:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.

2. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet

3. Roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

You can bake the sweet potatoes ahead of time as they will keep in the fridge for up to 3 days. Then, all you have to do is assemble your filling and load up your potatoes when you’re ready to eat!

Loaded Sweet Potatoes 3 Ways

1. Mediterranean Style Sweet Potatoes

Filling for 2 sweet potatoes:

• 1 can chickpeas, drained and rinsed

• extra-virgin olive oil, for drizzling

• sea salt and freshly ground black pepper

• 1/2 teaspoon dried thyme

• 1 bundle Dino kale leaves

Smoky Tahini Dressing (Recipe inspiration from Vegan At Times)

• 1/2 cup tahini, well stirred

• 6 tablespoons fresh lemon juice

• 4 teaspoons paprika

• 1/4 cup water, plus more for thinning

Instructions:

1. Roast the chickpeas: While the sweet potatoes bake, spread the chickpeas on a separate baking sheet, drizzle them with olive oil and pinches of salt and pepper and the dried thyme, and roast for 20-25 minutes - until golden brown and crispy around the edges. Remove the chickpeas from the oven, and set aside until ready to use.

2. Make the dressing: In a small bowl, whisk together the tahini, lemon juice, paprika, salt and water until smooth. If it's too thick , stir in a little more water if needed for desired consistency - you want to drizzle. Taste for salt, adding more if needed.

3. Just before the sweet potatoes are done: Cut one bundle of Dino kale into thin ribbons. Saute with a touch of olive oil and salt over medium heat until your greens are tender. Set aside.

4. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a “wedge” from each potato to make space for the filling. Add a serving of the chickpeas and the chopped kale. Top with a drizzle of the smoked tahini dressing.

Notes:

• Protein lovers: Add a poached or fried egg.

• Store extra dressing and chickpeas in air tight containers in the fridge for up to 4 days.

2. Thai Peanut Sweet Potatoes

Filling for two sweet potatoes:

• 2 cups shredded purple cabbage

• 1/4 cup Thai Peanut Hummus (recipe below)

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh scallion (just the light green part)

• 4 Tablespoons chopped peanuts or cashews

• For spice lovers, a little sriracha

Thai Peanut Hummus

• 1 can chickpeas, rinsed and drained

• 2 tablespoons natural peanut butter

• 1-2 teaspoons Sriracha (or more if you like spice)

• 1/4 teaspoon ground ginger

• 2 small cloves garlic, minced

• 1/2 tablespoon honey (or maple syrup for vegans!)

• 1 teaspoon sea salt

• 1/4 teaspoon pepper pepper

• 1 tablespoon olive oil

• 3-4 tablespoons cold water
  

Instructions:

1. Make the hummus: Add chickpeas, peanut butter, Sriracha, ginger, garlic, honey, and salt and pepper to taste into a food processor. Process until broken up. Scrape the sides with a spatula as needed.

With the motor running, drizzle in olive oil and cold water. This will help the mixture come together and get super-smooth. Once the hummus is processed to your desired texture, taste and adjust the salt and pepper.

2. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a “wedge” from each potato to make space for the filling. Top with cabbage, a 1/4 cup of peanut hummus, fresh herbs, and crushed nuts.

Notes:

• Protein lovers: Pairs beautifully with teriyaki tofu or chicken satay.

• Spicy lovers: Add an extra drizzle of Sriracha or sprinkle of red pepper

• Store extra hummus in an airtight container in the fridge for 3-4 days.

3. Mexi Style Sweet Potatoes

Filling for 2 sweet potatoes: (we like orange, yellow or purple sweet potatoes for this recipe)

• 1 cup shredded red cabbage or chopped romaine

• 1/2 cup cooked black beans

• 2-4 tablespoons easy guac (recipe below)

• a few slices of serrano or jalapeño pepper

• 2 tablespoons toasted pepitas

• 1/2 teaspoon extra-virgin olive oil

• 1 teaspoon fresh lime juice

• 1/4 teaspoon chili powder

• 1/4 teaspoon sea salt

• 1/4 cup salsa, for serving

• 1/4 pickled red onions, optional for serving (recipe below)

Easy guac:

• 1 small avocado

• 2 teaspoons fresh lime juice, or to taste

• 1/4 teaspoon sea salt, or to taste

Instructions:

1. Make the filling: In a large bowl, mix together the cabbage or romaine, black beans, serrano, pepitas, olive oil, lime juice, chili powder, and salt. Adjust seasonings to taste. Chill until ready to use.

2. Just before serving, make the guac: In a small bowl, use a fork to mash together the avocado, lime juice, and salt.

3. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a "wedge" in each potato and remove to make space for the filling. Add the filling and top with the guac. Serve with the salsa and pickled onions on the side.

Notes:

• Protein lovers: Add scrambled egg or tofu

• Additional serving ideas: Top with pickled onions or pickled jalapeno, grilled corn and crispy plantain chips served on the side

 
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This Spaghetti Puttanesca makes regular appearances on our Tuesday Foods menu and for good reason! This light and healthy Italian dish, that originates in Naples, really has it going on in the flavor department. Savory and sweet, spicy and bold, Spaghetti Puttanesca packs a punch that will make your taste buds salivate with each delicious bite.

We have paired it here with sautéd swiss chard because we are always looking for ways to sneak in those nutrient dense greens! A simple kale salad or spinach would also work very well with this dish as a side, or mixed right in when serving.

Spaghetti Alla Puttanesca

Ingredients

• 1/4 cup extra-virgin olive oil

• 6 cloves of garlic minced

• 1 1/2 teaspoons dried oregano

• 1/4 teaspoon crushed red pepper (bump to 1/2 teaspoon if you like spice)

• 4 cups vegetable broth (chicken broth would also works well here)

• Up to 1 cup water (notes below)

• 16 oz dry spaghetti (we like jovial brand for gluten free)

• 2-3 cups cherry tomatoes or grape tomatoes halved

• 3 - 4 tablespoons tomato paste

• 1 bunch swiss chard, kale or spinach

• 1/4 cup fresh basil chopped or more to taste

• 1/4 cup fresh parsley chopped or more to taste

• 18 pitted kalamata olives chopped (more or less  to taste)

• 2 tablespoons capers (optional)

• Salt and pepper to taste

Instructions

Heat a large, deep sauté pan over medium heat.

Add oil to pan; swirl to coat. Add garlic oregano, and red pepper; cook 1-2 minutes. (avoid burning the garlic)

Add broth and 1/2 cup water. Go to high heat, and bring to a boil. Add spaghetti to pan, lower heat to medium and cook for 7 minutes, stirring frequently at first to keep spaghetti from sticking together. Pro tip: If the pasta is absorbing the broth and not cooking enough or you feel you want more sauce, add water 1/4 cup at a time and stir in.

Add tomatoes and tomato paste and stir to combine. Cook an additional 3 to 7 minutes or until pasta is done to taste and tomatoes warmed. Pro tip: If tomatoes are not particularly ripe, add them in after cooking the pasta only 5 minutes so they have longer to cook up and get tender and juicy -- you could even cover the pan for a few minutes while it cooks up.

Prep and cook the chard: Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate. In the saute pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Remove pasta from heat, add remaining ingredients, toss to combine and serve with swiss chard on the side.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

At Tuesday Foods, we’re always on the lookout for delicious plant-based dining options in Colorado. Whether you are a long-time vegan or vegetarian, or simply looking to add more plant-based meals to your diet, we’ve found the top places in Boulder, Denver, and Aspen for veggie forward eats. 

Now, we are highlighting the best places to enjoy delicious, guilt-free meals in the heart of the Roaring Fork Valley. From cozy cafes to upscale bistros, join us as we explore the best vegan and vegetarian restaurants in Basalt, Carbondale, and Glenwood Springs. 

Best Vegan & Vegetarian Breakfast Restaurants from Basalt to Glenwood Springs

Carbondale - Village Smithy

This beloved local spot has been serving up tasty, homemade dishes since 1975, making Village Smithy the mid-valley go-to restaurant for breakfast and brunch. Enjoy a cup of coffee and catch up with friends and family while you wait for a coveted table during the busy weekend morning rush. 

Vegetarian Tip: Check out the legendary McHuevos, a spin on huevos rancheros featuring hash browns covered with mushroom, onion, two eggs, cheddar cheese, salsa and sour cream.

Vegan Tip: Don’t miss the Tofu Scramble w/ Smithy 7! This scrumptious breakfast option includes tofu, garlic, tomato, onion, mushrooms, zucchini, and smithy 7, a nutritious blend of whole grains.

Price: $$

Carbondale - True Nature Cafe

The True Nature Cafe is a perfect place to kickstart your day in a truly nourishing way. The menu is filled with delicious, locally sourced organic options like soups, salads, smoothies, and baked goods. We recommend sipping on a warm Cacao Chai while exploring the beautiful Peace Garden.

Vegetarian Tip: Don’t miss the daily section of homemade vegetarian quiche!

Vegan Tip: From their Heavenly Oats to their tasty smoothies, there are plenty of vegan choices. 

Price: $

Basalt/El Jebel - Jaffa Middle Eastern Kitchen

Tucked away in the City Market shopping center in El Jebel, you’ll find this small fast-casual restaurant serving an array of Middle Eastern classics. Jaffa Middle Eastern Kitchen is an excellent mid-valley lunch option for those looking for a tasty quick bite to eat!

Vegetarian Tip: The menu has several vegetarian options from salads, sandwiches and soups. When you’re having a hard time trying to decide, try the Jaffa appetizer plate which includes moroccan carrot salad, babaganoush, tabbouleh, hummus, matbucha, and a fresh housemade pita

Vegan Tip: Check out the house-made hummus plate served with veggies and fresh pita. All of their salads are also great vegan options, just be sure to have them remove the feta from the greek salad. 

Price: $$

Carbondale - Plosky’s Deli

This Jewish style deli came to the heart of the Roaring Fork Valley in 2022 and has impressed locals and tourists alike with their tasty bagels, savory sandwiches and creative vegetarian and plant-based options. Dedicated to using mindfully sourced ingredients and scratch cooking, this is a lunch spot you won’t want to miss!

Vegetarian Tip: Plosky’s Deli has several vegetarian options and you honestly can’t go wrong. If you’re looking for something hearty, go for the Veggie Celery Root Reuben. If you want something on the lighter side, try Bring Your Vegan! cold sammie.

Vegan Tip: Try the Carrot is a Fish bagel with the vegan cream cheese, you won’t believe the cream cheese is actually vegan!

Price: $$

Basalt - Thai House Co. & Sushi

Thai House Co. & Sushi offers Asian Fusion Cuisine featuring mouthwatering Thai dishes and elegant sushi selections. As soon as you walk in, the warm and inviting atmosphere of the restaurant makes you feel right at home. The staff is incredibly friendly and welcoming, and they’re more than happy to make recommendations and answer any question you have about the menu. Our go-to favorites are the beautifully presented plant-based sushi rolls. Thai House Co. & Sushi is a must-visit for anyone looking for delicious vegan and vegetarian options.

Vegan & Vegetarian Tips: Don’t miss out on the avocado sushi roll, this might be the best one you’ve ever tried!

Price: $$$

Carbondale - Phat Thai

Phat Thai is another must-try for Thai-inspired cuisine! They embrace the fact that they're not your traditional Thai restaurant and use it to create delicious and imaginative dishes. The staff is super friendly and welcoming, and they're happy to help with any dietary restrictions, like vegan or vegetarian options. If you're looking for something a little different than your traditional Thai restaurant, Phat Thai is definitely worth checking out.

Vegetarian & Vegan Tip: Try their delicious vegan dumpling curry over the sweet and sticky coconut rice. 

Price: $$

Glenwood Springs - Zheng Asian Bistro

Zheng's serves a wide variety of asian cuisine using traditional wok cooking and fresh, high-quality ingredients to make flavorful dishes. However, what sets Zheng Asian Bistro apart from other Asian inspired restaurants is their dedication to accommodating all dietary preferences. Not only are they willing to customize any dish, they also have menus dedicated to vegan and gluten-free eating. If you're looking for vegetarian/vegan options that aren't just an afterthought, this bistro is the right place for you!

Vegetarian & Vegan Tips: The Kung Pao Tofu and Zheng Style Pad Thai are both must-tries!

Price: $$

Of course, if you are too busy enjoying the beautiful outdoors and picturesque towns of the Roaring Fork Valley, order Tuesday Foods to your home and feel super nourished all week long. Our doorstep delivery is perfect for dining in or for packing a picnic when you are out adventuring. 

Check out our menu for next week and let us know if you have any specific dietary requests.

Naturally Sweetened Vegan Chocolate Mousse

Rich chocolate mousse that's naturally sweetened! Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! Entirely vegan and gluten-free.

MOUSSE

• 1/2 cup + 2 Tbsp unsweetened cocoa powder or cacao powder

• 3/4 cup vegan bittersweet/dark chocolate (we like Hu brand)

• 1 pinch sea salt

• 1 14-ounce can full-fat coconut milk (we like Whole Foods 365 brand)

• 1 tsp pure vanilla extract

• 8-10 whole pitted medjool dates (this helps thicken as well as naturally sweeten!)

TOPPINGS (optional)

• Coconut Whipped Cream

• Vegan Chocolate chips

• Raspberries

Instructions

In a small saucepan, combine cocoa or cacao powder, bittersweet chocolate, salt, and 3/4 cup coconut milk. Warm over medium-low heat, whisking to combine

Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla to taste.

Transfer the mixture to a blender and blend on high until creamy and smooth. (NOTE: At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.

Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.

To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

The perfect vegan Bolognese for your cozy weeknight in? It’s here!

This dish is an official Fan Favorite from our Tuesday Foods Kitchen.  A traditional Bolognese sauce has a rich cast of characters—up to three kinds of meat, cream, cheese —and packs half a day’s worth of saturated fat into just one serving. In this version, cauliflower and mushrooms mimic the texture of ground meat while adding plenty of savory depth, with less than half the calories.

Our Better Than Bolognese is healthy comfort food at it's best. Let us show you how it’s done!

Vegan Bolognese Over Polenta + Swiss Chard

Polenta:

4 cups water

3/4 tsp salt

1 cup corn polenta (we like Bob Mills)

2-3 tbsp vegan butter (we like Miyokos)

1/3 cup vegan parmesan (optional.  we like Violife)

Bolognese:

2 tbsp extra virgin olive oil

1 tbsp vegan butter (we like Miyokos)

1/2 of a yellow onion, finely diced

3–4 cloves of garlic, minced

1 (12 oz) bag of cauliflower rice (or 1 head of cauliflower, riced using the food processor)

1 (8 oz) container of baby bella mushrooms, finely diced

1-2 cloves garlic

1/2 tsp crushed red chili flakes (more if you like heat!)

1 tsp rosemary, finely chopped

3/4 tsp sea salt

1/2 tsp black pepper

1 (24 oz) jar of marinara sauce

1/2 cup canned crushed tomatoes (we like Muir Glen, fire roasted)

1 bunch swiss chard (de-stemmed and finely chopped)

Garnish:

3 tbsp finely chopped

Lemon Zest

Vegan Parmesan (We like Violife)

Instructions:

Step 1: Polenta

Bring 4 cups water and 1 teaspoon salt to boil in a saucepan. Slowly whisk in the polenta. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture will still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Add vegan butter (and parmesan if using.) Season to taste with salt and black pepper. Cover and set aside.

Step 2:  Bolognese

Prepare all of the veggies. You want to make sure they are diced into small pieces, to roughly resemble the texture of ground meat.  (We use a food processor)

First, heat 1 tablespoon olive oil and 1 tablespoon vegan butter in a Dutch oven or other large heavy pot over medium-high.

Add the mushrooms and cook, stirring occasionally until golden brown, 4-5 minutes. Add another tablespoon of olive oil and the onion to the pot and allow to cook, stirring occasionally, for 6 -8 minutes.  Add the garlic, red pepper flakes and rosemary and cook until garlic is softened and the mixture is very fragrant- about 3 minutes. Stir in the cauliflower, season with salt and pepper.  Allow the veggie mixture to cook, stirring occasionally for 5 minutes. Finally - add the marinara sauce and crushed tomatoes, and allow the sauce to thicken for a few minutes.  Lower the heat to low simmer. Season with more salt and pepper to taste.  Keep warm on low heat.

Step 3. Swiss Chard

Heat 1 tablespoon of olive oil in a saute pan.  Saute the swiss chard, until just barely cooked – about 4 minutes.  Season with salt and pepper.

Step 4:  Assemble

Layer in bowls – polenta, swiss chard, and then bolognese.  Sprinkle generously with parmesan, fresh parsley and lemon zest