When making New Year’s resolutions, it’s easy to get overwhelmed. That’s why Registered Dietitian Annessa Chumbley, a renowned nutritionist, encourages people to incorporate more organic foods into their routine — everything from fresh fruits and vegetables, to wholesome dairy and meats, cereals, snacks and more. In fact, Chumbley believes everyone should have the opportunity to go organic, so she’s teamed up to share her tips on how your viewers and listeners can fit affordable organic ingredients into every meal.

Annessa is here to demo easy and affordable recipes with O Organics® ingredients for breakfast, lunch, dinner and snacks that can be made with one pan, one jar or one pot – making it easy to eat healthfully all-day long. O Organics products offer a wide variety of USDA certified organic foods affordable for all. She’ll also share information about how organics are becoming more affordable and readily available.

GO ORGANIC—Learn about the importance of using organic products
RECIPE REVOLUTION—Discover how easy it is to incorporate organics into snacks and meals
EASY ONE-POT RECIPES— Annessa will share her inspiration for creating

Recipe Name: One-Pan Greek Chicken & Quinoa  
Source: O Organics®
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 4-6

Steps (Directions):

1. In a large heavy-bottomed skillet over medium heat, sear chicken on both sides until cooked through. Remove, cover with foil and set aside.
2. Add onion to the skillet, cooking until lightly browned. Add chicken stock and quinoa, stirring to scrape up the browned bits. Bring to a boil. Cover and turn heat to low. Simmer 20 minutes (stirring occasionally), until quinoa has fully absorbed liquid.
3. Turn heat off, fluff quinoa with a fork, and fold in spinach, sun-dried tomatoes, and feta. Slice chicken on a diagonal and add it on top. Serve warm!

1 ½ lb boneless skinless O Organics chicken breast (sub Open Nature Air Chilled Chicken in applicable markets)
1 large onion, sliced or roughly chopped
3 cups O Organics Reduced Sodium Chicken Broth
1 ½ cups O Organics Quinoa
3 cups fresh O Organics baby spinach (about 3 handfuls)
1/3 cup julienned sun-dried tomatoes
1 cup O Organics crumbled feta cheese

Recipe Name: Veggie Zoodle Ramen Jar
Source: O Organics®
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: 1

Steps (Directions):

1. In a wide mouth pint jar, add zucchini, red cabbage, carrots, mushrooms, and scallion, pushing down gently to make room for the egg. Add ginger, soy sauce and egg. Seal with lid.
2. When ready to eat, heat beef broth to boiling. Add to jar and cover with lid. Let set about 4 minutes. Serve.
Pro Tips: If you don’t have a zoodle maker, use a vegetable peeler to make the zucchini ribbons. For a spicy variation, add a few drops of your favorite hot sauce!

½ zucchini, cut into thin noodles or ribbons
¼ cup red cabbage
¼ cup O Organics baby carrots, thinly sliced
2 button mushrooms, thinly sliced
1 medium scallion, sliced
1 TBS soy sauce
½ tsp fresh ginger, minced
1 O Organics brown egg, hard boiled
1 ¼ cups O Organics beef broth

Recipe Name: Egg White Power Bowl
Source: O Organics®
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 4-6

Steps (Directions):

1. In a small bowl or mug, beat egg whites with 1 tsp water with a fork. Pour egg whites in a skillet on medium-low heat sprayed with cooking spray. Scramble and fold over until fluffy and fully cooked.
2. Put finished egg whites to the side of a breakfast bowl, then respray the skillet with nonstick cooking spray and sauté the sliced peppers over medium high heat for about 3 minutes, until they are seared. Put the peppers to the side of the bowl, beside eggs. Then sauté zucchini rounds in the same way, until they are lightly seared. Place seared zucchini next to the peppers.
3. Arrange around the bowl the rest of the ingredients: sprouts, yellow tomatoes, avocado. Place the basil leaves in the center and sprinkle sea salt or your favorite seasoning over the bowl. Enjoy!
Notes: – there is no wrong way to do this recipe! It’s like a deconstructed omelet. Use the vegetables you most like or have on hand – spinach, mushrooms, etc. Anything will taste great. – if you are not a fan of egg whites, use two whole eggs and two egg whites – nutritional yeast works great as a seasoning over the seared vegetables

4 O Organics large brown eggs, whites only
1 cup sliced mini sweet peppers (mixture of red, orange and yellow)
½ cup sliced zucchini rounds
¼ cup loosely packed sprouts
¼ of an avocado, scooped or sliced
2 yellow cherry tomatoes, sliced
5 basil leaves
Sea salt

Related links:  Albertson’s