Tag Archives: marni wasserman

Pack The Perfect Parfait

The best meal as we all know is snacks. As a kid we looked forward to snack time, and as adults….well, not much has changed in that area. Who doesn’t love a little nibble here and there in between meals? But what makes snack time even better is when it can be packed into a container and have it all ready to eat whenever you see fit. When it comes to snacking, I always advise that you shake things up a bit. Getting bored of the same snack day after day is a common complaint. Sure, that may be trail mix in your container but don’t be afraid to try something new; something other than just the dried nuts and berries. Personally, one of my new favorite snacks (which some may call dessert) is making a parfait. Sounds fancy, doesn’t it? All you need is some some yogurt (either sheep’s milk or coconut) or just pureed bananas. I fill up one of my many fun shapes of Wean Green containers and then sprinkle with granola, trail mix, chocolate chips – any topping that you’d prefer. You can consider freezing these parfait combinations and think of them as ready-to-go sundaes for that much needed snack when you get home from work or when you’re curled up on your couch watching a movie after dinner. These containers not only keep the portion sizes manageable, but it also takes the ‘thinking’ out of it – it’s all ready to go, ready to eat, and ready to enjoy. How It’s Made: ½ cup sheep yogurt, coconut yogurt, or pureed banana 2 tbsp nuts, seeds, cacao, goji berries 1 tsp chia seeds ¼ tsp cinnamon 1 tsp drizzled honey or coconut nectar To learn more about Marni Wasserman check out her bio and website!  

Slice it, Seal it, Save it!

Ever cut a half an avocado, tomato onion etc, and wonder what to do with the other half. How do you store it? Hopefully not in a plastic container or ziploc bag? I love to use all different sizes of wean green containers to store and seal anything from avocados, tomatoes, cucumbers to sliced fruit like apples and pears etc. They are airtight so things will stay fresher longer. You also don’t need to worry about things getting squashed or squished at the back of your fridge because it will be safe in a glass container. There is often a lot of wastage with fruit and vegetables stored improperly because once damaged, no one wants to eat a bruised tomato, brown apple or spotty avocado. Using sealed glass containers can not only help to prevent wastage but also can promote maximizing using every inch of whole fruits and vegetables. Now don’t think you can leave them too long in the container, everything fresh has a shelf life!  

Perfect Personal Portions

For those of you looking to keep your food in portions in check this is the perfect solution. It’s not about counting calories, but rather being mindful of what a true portion size is, even for the average adult. Whether your goals are lose weight or just to have an efficient metabolism a good collection of wean green containers can help you get on your way. Some containers may appear to be on the small side, but fear you not, as you can build them into quite the meal by using multiple containers   Let’s just say. In one container you’ve got your all in one soup all ready to go. Filled with lentils and cumin and hearty veggies. Not to mention this is an all-in one meal – making it very easy for meal planning this wintertime. Then to make it more complete have some kale or another whole grain in another container and it’s all portioned out. These containers make it very easy for you to mindful with your meals while keep your personal portions in check and filled with delicious food!   Lentil Cumin Soup 2 tablespoons extra virgin olive oil 1.5 cups diced yellow onion Pinch of sea salt 2 carrots, peeled and diced 1.5 cups celery, peeled and diced 1 tablespoon garlic 2 teaspoons ground cumin 2 cups red lentils, rinsed well 8 cups water or homemade vegetable stock 2 bay leaves 2 tablespoons fresh lemon juice 1/4 teaspoon maple syrup How It’s Made 1. In a large saute pan, heat olive oil over medium heat. Add the onions and pinch of salt and cook until golden brown. Add the carrots, celery and garlic and sauté for about 30 seconds 2. Add the cumin, lentils and pinch of salt 3. Add the broth and bay leaves. Reduce the heat, cover and simmer until the vegetables are softened and the lentils have cooked through, about 30 minutes 4. Add lemon juice and maple syrup, and serve   Delicious Knowledge by Marni What I love about lentils is that they don’t need to be soaked overnight. So if you are in a pinch and wanted a bit pot of lentil soup for dinner, cook them right into your broth! This soup has a flare of Indian spices that are warming and satisfying. Complete your soup with a bowl of basmati rice and steamed greens!        

Wean Teams Expert Foodie

We are so excited to have Marni on our blog expert team! We asked her to introduce herself and let us know whey she is excited about Wean Green. Here is her response: Hi, I’m Marni Wasserman, a Culinary Nutritionist in Toronto. I am holistic nutritionist and natural chef with a strong passion for healthy eating and healthy living! I am the owner of Fully Nourished where I teach cooking classes, do private consultations, conduct workshops, write articles, ebooks and so on. My focus is stemmed around whole plant based foods, nothing processed, nothing refined! I am dedicated to showing people that everyday eating can be simple, delicious and fun! I am thrilled to be part of the Wean Green team, because I love to make food and I need containers to store it in. Since I advocate wellness and natural living, these products fit completely within my values. I love that I will get the chance to show people just how clean, simple and cute these products are and to get rid of their plastic! From dressings, to sauces, dips and other goodies – I will have a chance to feature some of my latest recipes being stored in these fabulous containers.