The Boys and Girls Club (BGC) and Taylor Farms have a shared dedication to inspiring and enabling young people to reach their full potential in life. We believe literacy and teaching children to be great readers are essential to building a strong educational foundation.
According to BGC statistics, 60% of children in the Tracy Unified School District are not proficient in reading by end of the third grade, and that children who don’t read at the proficient level by the end of third grade have a much higher risk of dropping out of high school.
We believe in the power of knowledge and education, which is why Taylor Farms is pledging $50,000 for the third year in a row to support the Boys & Girls Clubs of Tracy Early Literacy Program.
Pictured are Robin Lopez, Community Relations, Taylor Farms Pacific and Tom Pulley, President, Taylor Farms Pacific with a group of eager BGC reading program participants!
Last year (2016-2017), the program was hosted at three different BGC sites in Tracy, CA three days a week from October through April. The program supported 63 second grade participants and 65 third grade participants, who were helped by 13 volunteers. There were also external learning opportunities and projects and three “Parent Literacy Nights” to help get the family involved.
The results of these efforts were outstanding:
93% of participants improved in decoding
90% of participants improved in comprehension
94% of participants improved in fluency
To see this program and all of its successes continue, Taylor Farms has continued support to the Boys & Girls Clubs of Tracy for the 2017-2018 year.
“It is because of donations like this that we have been able to not only continue the program but also expand it to three sites with over 130 children annually benefiting from this program,” says Yauna Throne, Development Coordinator for Boys & Girls Clubs of Tracy. “We are excited to be able to continue creating positive change and influence on the lives of these young children & the future of our community for years to come!”
I’m all about a quick, healthy, and easy one-pan meal. I’m definitely not the girl who loves to spend all night in the kitchen – as much as I love to cook, I like to be in and out of there in 30 minutes so I can relax and enjoy the rest of my night. Something I always talk about with my nutrition clients or on my blog is that healthy eating (and healthy living for that matter) doesn’t have to be so difficult. Sometimes it can feel daunting to start “eating healthy” but it can be as simple as throwing a bunch of ingredients into a single pan, adding some flavors and seasonings, and putting it all into a bowl and calling it dinner! And because no one will get super excited about eating fish and veggies every single night, we’ve gotta make healthy eating fun, too!
My favorite way to do that is by “upgrading” the meals that I crave by making them with healthy ingredients. For example, if you’re craving a cheesy pasta, it’s super easy to satisfy that craving with something like this Bolognese Stuffed Spaghetti Squash. All of the tastiness without the carb overload and blood sugar spike. Same thing with Mexican food… rather than telling yourself that a type of food is off-limits because you’re trying to “be healthy”, find a way to incorporate your favorite meals in an upgraded way, like this Enchilada Casserole made with cauliflower rice. This “upgrading” method is exactly what was going on when this Egg Roll in a Bowl recipe came to life. I was craving Chinese food, but it was after a friend’s wedding weekend where I was already feeling the effects of a little too much indulging, so I experimented with making a healthier, lighter, vegetable-packed version of egg rolls. The result was so delicious and satisfying that I couldn’t wait to share it here!
Not only is this recipe super hearty and tasty, it’s also beyond quick to whip up, thanks to Taylor Farms veggies which are already chopped and shredded and ready to go. The base of this recipe couldn’t be healthier – it’s a half bag of Taylor Farms Organic Broccoli Slaw, which is a mix of shredded broccoli and carrots, plus a bag of coleslaw mix or shredded cabbage (Taylor Farms Tri-Color Coleslaw has the perfect mix of colors to brighten up this recipe!). Aside from that, you’ll just add your protein of choice – organic ground chicken, turkey, beef, or pork will all work well, and then you’ll pump up the flavor with some healthy herbs and spices and coconut aminos, my favorite swap for soy sauce! It comes together in a matter of minutes, and it’s delicious served as is, or over a base of coconut cauliflower rice that you can easily make with two ingredients, Taylor Farms Cauliflower Pearls and coconut milk, or you can scoop it into iceberg or butter lettuce for lettuce wraps! Ready for your new favorite weeknight dinner? Let’s get into the recipe!
Optional: iceberg or butter lettuce to create lettuce wraps or a side of Coconut Cauliflower Rice (recipe below)… or just serve as is!
Directions
Heat olive oil in a large skillet over medium heat. Add onions and sauté until fragrant, about 2-3 minutes.
Add ground meat of your choice and cook, breaking up the meat as you sauté until it’s just barely pink and almost cooked through.
Add sesame oil, apple cider vinegar, coconut aminos, garlic, ginger, broccoli slaw and coleslaw mix. Mix well to combine and continue to stir and cook until cabbage is wilted and meat is fully cooked through, about 5-7 more minutes.
Season to taste with salt and pepper.
Remove from heat and garnish with chopped green onions and sesame seeds.
Enjoy as is, or optional, serve with iceberg or butter lettuce for lettuce wraps or over warm coconut cauliflower rice.
Coconut Cauliflower Rice
If desired, make this side while waiting for the egg roll in a bowl veggies to get tender.
In a large skillet or pot, warm 1 tbsp extra virgin olive oil over medium-high. Add the cauliflower rice.
Season cauliflower rice with salt and sauté for about 5 minutes. Then pour in the coconut milk and stir it into the cauliflower rice. Let it come to a boil and continue to cook until the coconut milk reduces and the “rice” thickens a bit, about 5 more minutes. Taste and add salt if needed. Serve with Egg Roll in a Bowl!
For more quick and healthy recipes and lots of nutrition and wellness tips, make sure to check out Lindsay’s Instagram and blog, Weeknight Bite!
Whether you’re making these chicken skewers fresh, or have a few leftover from your dinner last night, they make the perfect salad topper. Their creamy, nutty flavor pairs perfectly with the Taylor Farms Asian Chopped Salad. Plus, it’s an easy way to take your meal up a notch with the added protein.
I love Taylor Farms’ Chopped Salad Kits because they are fresh, quick, and easy, and so flavorful! From crunchy leaves and the tasty dressing, to the delicious toppings, it’s an all-inclusive meal that you don’t even need to think about!
I don’t think healthy meals need to be belabored and complicated. I like to make a double batch of these skewers to have ready to throw on top of my salads. Stocking your fridge with a good chopped salad, and topping it with your favorite leftovers can make healthy eating feel seamless.
Cashew Chicken Skewer Salad
(Serves 2)
INGREDIENTS:
1 chicken breast (about ½ lb)
2 tablespoons coconut oil
2 tablespoons cashew butter
1 teaspoon hot sauce
1 garlic clove, minced
1 – 2 tablespoons agave nectar (honey or maple syrup works)
2 tablespoons cashews, chopped
2 tablespoons cilantro leaves
1 package of Taylor Farms Asian Chopped Salad
DIRECTIONS:
Cut the chicken breast into six strips and weave them onto wooden skewers.
Place them in a grill pan over medium-high heat and cook them for 2 – 3 minutes per side. Transfer them to a separate plate and continue until all the skewers are cooked.
Place the coconut oil, cashew butter, hot sauce, garlic, and agave nectar in a jar with a lid and shake until completely combined and smooth.
Drizzle the skewers with the cashew sauce, sprinkle with chopped cashews and cilantro.
Hey friends! My name is Haylie and I run the food blog Our Balanced Bowl. Food is my love language and boy oh boy, I’m so pumped to be sharing this recipe here with you today!
Salad was never really my friend until I started trying Taylor Farms Chopped Salad Kits! Not only are they delicious, they literally pack everything you need (already chopped!!) in there for you so the most effort you have to put in is simply mixing it up! Yes please! While I’m basically obsessed with every single flavor, this new Roasted Garlic Chopped Salad Kit is 100% my new favorite. It’s crunchy, filled with nutritious greens and is loaded with the caramelized deliciously roasted garlic flavor that we all know and love!
If you have ever been to my blog, you know I’m also obsessed with tacos – so I knew immediately that I wanted to incorporate the Roasted Garlic Kit into my weekly taco night! It makes the perfect “slaw” base for the taco! It’s creamy, crunchy, light and delicious. And don’t forget about saving some of the extra creamy Roasted Garlic Dressing to act as a crema to drizzle on top of your tacos. I’ve officially dubbed this recipe Roasted Garlic Green Goddess Tacos because they are absolutely loaded with all things green and garlic! Add in a delicious protein like Salsa Verde Chicken, pile everything into a deliciously charred corn tortilla and garnish with your favorite taco toppings like avocado, lime and green onions! You’re all set for a powerhouse dinner in under 30 minutes!
Thank you Taylor Farms for letting me takeover! If you want to keep following along with me, check me out on Instagram, Facebook or Pinterest!
1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp cracked pepper
Your favorite taco toppings (sliced avocado, green onions, jalapenos etc.)
Directions:
Place the raw chicken breast, garlic and onion powder, salt and pepper into the Instant Pot. Pour the entire salsa verde jar over top of the chicken. Cook on high pressure for 20 minutes. Release steam valve. Shred. Taste and adjust the seasoning if needed. Set aside.
While the chicken is cooking, place the greens from the Roasted Garlic Salad Kit into a large bowl. Add smoked white cheddar cheese, half of the croutons and half of the garlic dressing (save the other half for topping your tacos!). Mix to combine and set in the fridge.
Slice and dice your favorite taco toppings. I used sliced avocado, green onions, and jalapeno!
Warm the corn tortillas and/or slightly char them using the stove eye! Begin layering your tacos, starting with the roasted garlic salad as the bottom layer. On top, add the salsa verde chicken. Top with your desired toppings! Garnish with the extra croutons and a drizzle of the creamy garlic dressing! Devour immediately! YUM!
Recipe notes: If you don’t have an Instant Pot, no worries! Hop over to my Salsa Verde Chicken recipe on my blog and I have the instructions for both a Crockpot and an oven method.
Spring has arrived and that means it’s time for lighter meals made with wholesome ingredients that are fun to prepare! Homemade tostadas made with recipe ready butternut squash and Taylor Farms Ginger Garlic Stir Fry Kit are easy to make and the whole family can join in. Perfect for Taco Tuesday!
I love the fact that the Taylor Farms Stir Fry Kit contains a variety of pre-washed vegetables like brussels sprouts, kale, carrots and bok choy which are all high in vitamins A and C. It’s great to know that convenience does not have to mean sacrificing time, freshness and quality.
Adding roasted butternut squash to masa for tostadas or tacos is a great way to introduce even more goodness into your diet and everybody will be begging for more! I often include other roasted or sautéed vegetables such as garlic, spinach or even carrots for various colors and flavors. The possibilities are endless!
A few tips:
The tostadas can be made ahead of time and popped into the oven right before serving to crisp them up for an even speedier process.
Grilled chicken may be left out or substituted for any other protein of your choice. Try grilling up tofu and brush with the some of the ginger garlic sauce for a burst of flavor.
If you prefer larger tostadas, simply divide the prepared dough into 8 equal portions before flattening and shallow frying.
Butternut Squash Tostadas with Ginger Garlic Stir Fry
Ingredients:
1 Package Taylor Farms Organic Cubed Butternut Squash
1 tbsp olive oil
1 tsp sea salt
1 tsp cumin seeds or cumin powder
1 cup instant corn masa
2-3 tbsp water
1 Taylor Farms Ginger Garlic Stir Fry Kit
1 cup cooked, shredded chicken
1/2 cup queso fresco
1/4 cup roasted pumpkin seeds
Cilantro to garnish.
Guidelines:
Preheat oven to 425F.
Add the Taylor Farms butternut squash to a roasting dish and toss with olive oil, sea salt and cumin. Roast for 15-20 minutes then remove from the oven and allow to cool.
Add the cooled squash to a food processor with the masa and process on low until combined. Slowly add the water until the mixture comes together but is not sticky. Remove from the food processor and divide into 16 equal portions. Use a tortilla press or rolling pin to flatten the dough between two pieces of wax paper until they are fairly thin. Shallow fry in batches until crispy. Place on a baking sheet in a warm oven until ready to assemble.
Cook your Taylor Farms Ginger Garlic Stir Fry Kit as directed on the package. Add the cooked chicken and toss to combine.
Divide the stir fry amongst the tostada rounds and top with queso fresco, pumpkin seeds and cilantro.
