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Ellie's Real Good Food
One Basket, One Week, Zero Waste
Season 2
Episode 210
How to buy a week’s worth of vegetables, bring out their best, and end up with no waste. Ellie shops a mix of tender and heartier vegetables, showing how to store and prep them as the week progresses. Recipes include 3-Ingredient Grilled Corn with Lime and Basil; Tender Green Salad with Strawberries, Cucumber and Basil; Cod with Kale and Chorizo in Broth; and Savory Carrot-Cashew Soup.
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26:46
Ellie turns a vacation of unhealthy eating into an opportunity for healthy new recipes.
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26:46
Ellie prepares an ensemble of make-ahead party dishes for both guests and host to enjoy.
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26:46
Ellie shows how to work through the challenges of cooking in a small kitchen space.
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26:46
Ellie shows a couple how to find the balance between meat and vegetarian dishes.
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26:46
Ellie helps a couple with conflicting schedules find time for healthy weeknight dinners.
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26:46
Ellie shows us how to make healthy sweets and baked goods without sacrificing flavor.
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26:46
Ellie discusses celiac with a guest and demystifies the facts behind gluten-free diets.
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26:46
Ellie shares tasty alternatives to junk food and fast-food lunches in the office.
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26:46
Ellie helps a busy mom prepare quick and healthy breakfast recipes for the family.
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26:46
Ellie helps us cut down on cheese use and instead utilize its healthy, flavorful assets.
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26:46
Ellie dispels misinformation about carbs and shares healthy recipes for families.
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26:46
Ellie visits the Chocolate Expo and shows how to include healthy chocolate into recipes.