Newspaper Article Archive of
The Kalona News
Kalona, Iowa

Newspaper Article Archive of
The Kalona News

September 19, 2017 Eat Healthy with Easy Meal-Planning Tricks
Article Pages -- as published on the The Kalona News website.

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(Family Features) If you’re having trouble getting started, or even sticking to, a healthy eating regimen, you may be surprised that one highly effective practice doesn’t require counting calories or hours of exercise. You simply need to plan out your meals.

When hunger strikes, it’s tempting to grab the fastest, easiest-to-make food available, but that’s rarely the best choice for your health. Planning your meals encourages you to invest in better-for-you options ahead of time and reduces food waste, while saving significant time and money in the long-term. If you don’t know where to start, follow these easy tips to help make meal planning a breeze:

Build meals around themes like taco night or seafood night. This can help narrow down your options but still allow you to experiment with new recipes or variations on favorites that can be added to your regular rotation.

Be sure to include breakfast, lunch and snacks. Whether these are meals on the go or foods you’ll eat at home, planning ahead can help ensure you have tasty, healthy options at your fingertips all day long.

Make it a family affair. Invite meal feedback from everyone and keep kids involved in the prep process to create more family time together.

Take inventory of your pantry and leftovers before heading to the store – yesterday’s grapefruit breakfast could be today’s citrus salad.

Shop wisely. Maximize time and money savings by shopping at a store such as ALDI, where you can find all your weekly must-haves, like fresh produce and organics, dairy, USDA Choice beef and bakery items. ALDI also offers a variety of healthy eating resources, including weekly meal plans and recipes like these Quinoa Lentil Tacos, at

Quinoa Lentil Tacos

Recipe courtesy of Chef Michelle, ALDI Test Kitchen

32 ounces SimplyNature Vegetable Broth3/4 teaspoon Stonemill Essentials Iodized Salt1/4 teaspoon Stonemill Essentials Ground Black Pepper1 tablespoon Stonemill Essentials Paprika1 teaspoon Stonemill Essentials Ground Cumin1 teaspoon Stonemill Essentials Garlic Powder1 teaspoon Stonemill Essentials Chili Powder1 teaspoon Stonemill Essentials Onion Powder1 cup SimplyNature Organic Tri-Color Quinoa, rinsed1 cup dry lentils, rinsed1 tablespoon Baker’s Corner Corn Starch10 Pueblo Lindo White Corn Tortillas1/2 cup thinly sliced red onion1 avocado, diced1/2 cup crumbled Pueblo Lindo Fresco Cheese2 limes, cut into wedges

In medium saucepan, bring broth, salt, pepper, paprika, cumin, garlic powder, chili powder, onion powder, quinoa and lentils to boil; reduce heat. Simmer 20 minutes, partially covered.Remove lid and add corn starch. Stir 5-8 minutes until lentils are cooked through.Heat medium pan over high heat. Heat tortillas 1 minute on each side.Divide lentil mixture evenly among tortillas. Top with red onion, avocado and fresco cheese. Serve each with lime wedge.

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