During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. When people ask me about my commitment to plant-forward, I point out that there’s a contradiction between what nutrition science has been telling us for a long time and our culture. If you look at USDA’s MyPlate, approximately 50% of the plate is fruits and vegetables, which has been the recommendation for years. So, in a way, plant-forward eating has always been the recognized approach for a healthy diet. But our society focuses on the protein on the plate. When people ask what someone had for dinner, the response is usually […]
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The Farm at Butler Hosts Bon Appétit Team’s Earth Day Cooking Demo
This Earth Day, the Bon Appétit at Butler team welcomed nearly 50 students to an plant-forward cooking demonstration at the Farm at Butler.
Take the 5-Day Plant-Forward Challenge to Celebrate Earth Day
This Thursday marks the 51st annual Earth Day celebration. On April 22, 1970, 20 million Americans, in what is now recognized as the planet’s largest civic event, took to the streets to demand a new way forward for our planet, effectively creating the modern climate movement. The COVID-19 pandemic means that no one will be taking to the streets this year, but we’re still hoping everyone will join us in embracing a commitment to #plantforward eating, wherever you may be. In 2019, the EAT-Lancet Commission — 37 experts in human health, agriculture, political sciences, and environmental sustainability from 16 countries — released a headline-making, in-depth report that outlined the principles for the healthy and sustainable diet that will feed a growing population of 10 billion by 2050. The Commission confirmed the philosophy that has long guided us as a company: […]
Make Fruits and Vegetables the Stars: Oyster Mushroom Bacon BLT
Have fun experimenting with this plant-based “bacon” that can be stacked high for a delicious BLT.
Get Saucy: Au Gratin Yukons with Butternut Squash Cashew Sauce
With this creamy, rich sauce, you will not miss the dairy! The sauce can be used for any dish (think mac n’ cheese, pastas, and more) that usually calls for a dairy-based cream sauce.
Be a Blender: Blended Tofu Egg Scramble
Get the best of both worlds, more plants without giving up animal foods, with this tasty, blended version of your morning eggs.
Try A New Plant-based Protein: Roasted Orange Tofu
Give tofu a chance — it takes on the flavors of what it’s cooked in! A combination of savory seasonings with a slightly sweet orange sauce, will make this tofu recipe a favorite.
Use Smart Techniques: Quinoa Beet Burger with Herbed Goat Cheese Spread and Quick-pickled Carrots
Burgers do not have to mean just meat. Try this nutrient-packed all plant-based burger (with a touch of goat cheese) for a hearty, indulgent burger you’ll love.
Spooky Snacks for Halloween
Don’t be scared of healthy fun! Delight your inner child (or actual kids) with these three recipes for creative, colorful treats.
Wellness Wednesday: Yes, Grilling Can Be Healthy!
‘Tis the season to level up from burgers and dogs