What to Expect When You Drive with WP Rawl

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How much do you pay per mile?

Starting pay is $0.46/mile with sign on bonus.

Where do you run?

We deliver to most major metro areas in the eastern half of the United States.

Do you have home time? How long will I be on the road?

On average, you can expect to be on the road an average of 3-5 days. Home every weekend or every other weekend.

What kind of trucks do you have?

Freightliners—fully equipped. Standard and Automatic available, years 2010-2018.

What benefits do you have?

We offer medical, dental, vision, and life. You will also be eligible for the 401k program where we offer a company match up to 4%.

Are your deliveries live unloads, or are they drop-and-hook?

Due to the nature of our product ( produce ) our outbound loads are live unloads.  Delivery dwell times can at times be frustrating, but we ask that you contact us when delayed so we can work with customer service to get you moving.  Inbound loads coming back to Pelion are not live unloads, and you are simply asked to top off the reefer fuel tank and then drop trailer on the yard.  Many of our backhauls delivering to consignees other than WP Rawl are live unloads.  We are consistently working on establishing a greater number of backhauls that are drop and hook.

Do you offer dedicated lanes?

Yes, we do.  Roughly 65% of our outbound loads shipped are based on consistent lanes.  We must always adapt to the needs of the business, but remain committed as possible to the dedicated lane structure.  Running a consistent lane allows a driver to establish a relationship with the customer.  That relationship then creates an environment which tends to lessen the time spent at the DC during the delivery.

Gardening in the Fall: Thoughts From an Organic Farmer in South Carolina

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by Mark Spicer, Assistant Organic Farm Manager

Based on our experience at WP Rawl, we believe large farmers and small gardeners alike are presented with an ideal growing environment during the fall here in the Midlands of South Carolina. When most growers in the country are starting to think about winding down and preparing for winter, we Southern growers can start thinking about all the bountiful homegrown meals we can make for our friends and family. Ultimately, that’s why we at WP Rawl do what we do. Knowing that our family, friends, and neighbors are choosing our product when they go to the grocery store makes all our hard work worthwhile.

First steps

So what can you do to turn your plot of land or corner in your backyard into a bountiful harvest? Well, first of all you’ll need to prepare the ground by turning the soil over with either a tiller or a shovel. The goal is to break up the large chunks of sod or dirt so that you’re left with a smooth, weed-free plot of ground.  Turning the soil helps break up large clots of dirt, get rid of weeds, and creates a nice smooth seedbed ready for planting.

Next, you’ll want to take a look at your soil and think about how your vegetables will get the nutrients they need to grow. If you have sandy soil, you’ll need to fertilize and water your plants more often since sandy soils don’t hold nutrients or moisture well. If the soil is harder to break up and sticks together in clumps, then you’ll have to work a little harder to prepare your plot, but it also means that most likely you have better conditions to grow vegetables.

Compost

Compost is the greatest material asset we have to improve our soils here on the organic farm at Rawl. After just three years of mixing compost into our soil before planting, we have seen a massive increase in productivity and plant health. In my opinion, adding as much well-made compost to your garden as possible is the best thing you can do for the crops you plan to grow. There are local companies that sell or give away compost, and it is also sold in 1 to 3.8 cubic foot bags at most large hardware stores. The minimum I would suggest to add is 3” of compost on top of your garden. There are many gardening sites that do calculations for you, but an example would be: 2 cubic feet of compost covers an 8 foot by 8 foot garden plot with 3 inches of compost.

Fall Veggies

Now we get to the fun part: planting! Here in the Midlands, we have few limitations as to what can grow well in the fall. If your plot is ready mid-July to early August, you’ll have the largest selection of vegetables to choose from. We at WP Rawl primarily grow “leafy greens”: kale, collards, and mustard greens, along with cilantro, parsley, green onions, and leeks. They are incredibly popular, especially during the holidays, and this time of year is well suited for their growth. Along with leafy greens, lettuces, broccoli, cauliflower, spinach, beets, carrots, turnips, and radishes are perfect candidates for fall gardening; they all thrive in cool weather and even improve in flavor with a little frost. It’s even possible for backyard gardeners in this area to start late-season tomatoes in July and August if they’re ambitious. They require more care and knowledge than most vegetables, but there isn’t anything quite like eating a homegrown tomato fresh off the vine.

 Checking recently planted seeds.

Checking recently planted seeds.

Root vegetables, such as beets and carrots, should be started from seed in relatively weed-free soil any time from August 1st to mid-September. Spinach and lettuce can also be grown easily from seed, but planting them as transplants will also work. Vegetable transplants are generally 4 to 6-week-old plants grown in multi-cell trays or small pots started in a climate-controlled greenhouse. Most nurseries and hardware stores will probably be running sales on their transplants in the fall because they don’t want to keep these plants through the winter. Leafy greens (kale, collards, mustard greens, etc.) will grow better if you plant them as transplants.

Making It Grow

After you’ve prepared your soil, spread your compost, and planted your seeds and transplants, the most important thing you’ll want to do is keep the soil moist and weed-free. Hoeing or pulling weeds once or twice a week is ideal, and also a great family activity that gets everyone outside and involved with the bounty to come. Watering twice per day while it’s still hot should be enough to get your seeds to pop up and your transplants to take root. You want to keep the ground moist, but not so wet that you leave puddles.  As your garden matures and fall really sets in, cooler weather and more frequent rain means you won’t have to water as much.

If you see that your plants are slowing down in their growth, a tablespoon of organic garden fertilizer per plant is plenty to get them going again. If you’d like to fertilize your entire garden on a regular basis to ensure consistent growth, you have a couple options. The first: add about an inch of compost to your garden every 2 to 3 weeks; rake it into the soil around the plants gently and be careful not to get it on the leaves of the plant because the concentrated nutrient levels may burn the pllant if it sticks. The second option: every 2 to 3 weeks sprinkle your organic fertilizer of choice at the suggested amount (there are many options at the hardware store or nursery to choose from, but a standard organic vegetable garden fertilizer will work just fine).

Depending on what you grow and the conditions of your soil, you should be able to start harvesting the spinach and leafy greens after about 30 to 40 days. Picking individual leaves, instead of cutting down the whole plant, will allow you to harvest for several months or until a hard freeze sets in. For the root vegetables, radishes will be ready in 20 to 30 days, about 45 days for baby beets and carrots, and 60 to 70 days for them to fully mature.

 Summer/Fall Leek.

Summer/Fall Leek.

It is a big responsibility to care for a garden, but it doesn’t need to be seen as a hardship. I've discovered that all work is better and usually more enjoyable when shared with others. Everything from land preparation to planting to watering to pulling weeds offers the whole family an opportunity to get involved in an incredibly rewarding outdoors activity. Some of the best experiences I had as a child came from helping my mom cut lettuce for that night’s dinner. Here in the Midlands, nature has given us the gift of beautiful and often bountiful fall seasons. I would encourage families and individuals alike, to try a fall garden in the South at least once. I sincerely believe you’ll be amazed at what a little hard work and commitment can produce.  I encourage anyone with questions about gardening, or wanting to share their experience, to please reach out to me (mark.spicer@rawl.net). I would love to hear from you!

Happy growing!

-- Mark

PS: Are you growing a fall garden and posting about it on social media? Tag us in your photos so we can cheer you on! @WPRawl and @naturesgreens

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4 Simple Steps to Weekly Meal Prep

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We know how hectic this time of year can be.

With the weather warming up, the extra hour of daylight each evening, and the flurry of spring-time activities, you want to spend more of your time with your family and friends and less time preparing meals in the kitchen. 

You’re looking for meals that come together quickly at the end of the day, but still provide plenty of fresh, nutritious, and delicious food for your family. The best way to achieve this goal is to take the time to prepare for the week ahead with a couple hours of meal prepping on your Sundays. 

Never meal prepped before? We’ll walk you through the process.

#1: Select your recipes.

What meals are you in the mood for this week? What fresh produce is currently in season? Visit our collection of recipes on our website and find inspiration for what you want to eat during the upcoming week. Take note of the recipes that you know you and your family will enjoy.

#2: Set the menu for the week.

Go ahead and map out your week. Who will be home each night for dinner? Which evenings will you be short on time?What ingredients or meals can you easily prepare ahead of time for the nights you need a quick meal? By setting your game plan, you’re setting yourself up for success. You’ll be able to grocery shop efficiently, cut out the last minute fast food decisions, and eliminate the stress of figuring out what to cook for dinner. Put it in writing and stick it to your fridge for a visual reminder throughout the week of your plan.

#3: Create your grocery list and shop.

Once you know what meals you plan to cook, create your grocery list and shop. You can use an app for your grocery list, such as Our Groceries, to organize your list and to easily have it on hand when you’re shopping. 

Pro Tip: use a delivery service like Shipt to shop at Publix, and save even more time each week without the hassle of going to the grocery store yourself. 

#4: Prepare ingredients and meals on Sunday evenings.

After you’ve completed your grocery shopping, start your prepping. Take a look at each recipe to see what you can prepare ahead of time. Are there dry ingredients that you can measure out? Is there poultry that you can go ahead and cook? What vegetables can you chop and store in your refrigerator? There will be some things that you can’t do in advance, but you’d be surprised at how many items you can go ahead and have ready.

Here’s how we’d meal prep on Sunday for our Mediterranean Collard Greens over Spaghetti Squash meal:

  1. Purchase our Versatile Veggies® Diced Yellow Onion and Nature’s Greens® Collard Greens.

  2. Measure out all of the dry ingredients, place in small container, and seal. We personally use mason jars for dry goods.

  3. Mince the garlic and chop the green bell pepper. Place in small Pyrex container, seal, and store in your refrigerator.

  4. Cook the spaghetti squash, remove from the rind, and store in your refrigerator in a sealed container.

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When it comes time to prepare dinner, all of your chopping and most of your measuring is complete! Your prep time is eliminated, and you can have dinner on the table in under 15 minutes. How great is that?

What do you plan to do with all of the extra time that you gain during the week thanks to meal prepping?

Share your meal prepping photos with us on social media using the hashtags #backtofresh and #naturesgreens, and be sure to tag us! We’d love to see what you’re cooking in your kitchen, and how you’re incorporating our meal prep tips into your week.

The Reasons Why People Are Choosing A Gluten-Free Lifestyle

Kale

If you are like us, you might be a little confused at what you can and can't eat these days. Is there a healthier way to eat and live? Are there tangible benefits to living a certain lifestyle? In 2018 we are going to explore these questions, specifically as it relates to gluten-free, dairy-free, and vegetarian lifestyles, and provide recipes that you can use for each of them. Let's dive into our first topic: gluten-free.

(Exclusive gluten-free recipes at the bottom of the post!)

The basics

Gluten-free is one of the trendiest lifestyles and dietary changes being made currently. You cannot go into a grocery store or a restaurant now that doesn't have a gluten-free section or offering in the aisle or menu, respectively. So why is it so popular? 

First, we need to know the answer to the question: what is gluten? According to the Mayo Clinic, gluten is protein found in grains such as wheat, rye, barley, and a hybrid of wheat and rye called triticale. Essentially, gluten gives dough its elasticity and helps hold it together while it is being made. Now that we know what gluten is we can move onto the next pressing question: why is it bad for some people?

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The bad

Our bodies’ immune systems function something like this: recognize the difference between what belongs and what is foreign, then attack the foreign. However, many people suffer from autoimmune diseases. One such autoimmune disease is "celiac disease" (CD), caused by consuming gluten. Advocacy group Beyond Celiac states that about 1% of the US population has celiac disease. 

"Celiac disease is a condition in which gluten triggers immune system activity that damages the lining of the small intestine. Over time this damage prevents the absorption of nutrients from food." -- Mayo Clinic Staff

Clearly, people that suffer from celiac disease need to avoid gluten. However, what about people that do not have celiac disease? Why are they opting for gluten-free?

Gluten Intolerance vs. Gluten Sensitivity vs. Wheat Allergy

The Gluten Intolerance Group explain the three most common diagnoses and what they each mean. Gluten intolerance is diagnosed as celiac disease. The only way to treat celiac disease is to practice a 100% gluten-free diet. Gluten sensitivity, or non-celiac gluten sensitivity (NCGS), is hard to diagnose as it shares many of the same characteristics of celiac disease and there is no true test developed yet. The only way to identify it is to rule out an autoimmune reaction and a wheat allergy. Finally, a wheat allergy is specific to a rejection of a protein found in wheat, but other gluten from non-wheat sources is okay to eat.

What foods can I eat if I am gluten intolerant or have a gluten sensitivity?

Several different organizations list the foods that you can and cannot eat. We will assemble the highlights here, but if you have a gluten intolerance or gluten sensitivity, you need to do comprehensive research as well as consult with your doctor on an appropriate diet.

  1. Allowed fresh foods
  • Fruits and vegetables
  • Beans, seeds and nuts in their natural, unprocessed forms
  • Eggs
  • Lean, nonprocessed meats, fish and poultry
  • Most low-fat dairy products
  1. Avoid all food and drinks that contain the following
  • Wheat
  • Barley
  • Rye
  • Triticale
  • Oats (in some cases)

(From the Mayo Clinic Staff)

Gluten-free alternatives

(From Beyond Celiac)


Another great source for information and recipes is The Gluten-Free Goddess' blog. Karina Allrich writes about what she knows from her own life experience, shares practical ways to live gluten-free, and many tasty recipes.

I am not Gluten Sensitive but I think going gluten-free will improve my health

This is a hot topic right now, as an increasing rate of people who do not have a gluten intolerance are opting to go gluten-free. Among the biggest drivers is a growing suspicion on the potential adverse health affects of consuming gluten. If you do believe that you are suffering from a gluten intolerance, you should consult with a doctor and be tested. Always consult with a medical professional before making significant lifestyle changes. 

Adding fruits and veggies to your meals on a gluten-free diet

As you may know, fruits and veggies are really good for you. They have amazing nutritional properties that our body systems need daily to function. Another great thing about produce: its naturally gluten-free. Regardless of the lifestyle you choose to live, it's probably a good idea to keep fresh fruits and vegetables as a fixture in your diet.

White Bean Kale Cauliflower Casserole

White Bean Kale Cauliflower Casserole

Let's face it. It can be a challenge to get our friends or family to get on the gluten-free train with us. However, serve this delicious recipe from registered dietitian and best-selling author, Cynthia Sass, and your loved ones will be clamoring for more yummy dishes from you! Featuring fresh kale, cauliflower, lemon juice + zest, tahini, and white beans. Estimated prep + bake time is 35 minutes.

Pinto Bean and Collard Omelet

Pinto Bean and Collard Omelet

A Tex-Mex omelet recipe from Cynthia Sass, RD and best-selling author, is full of that southwest flavor you crave. The best part? When you make this for breakfast or brinner ( breakfast for dinner), you are giving your body an excellent source of protein. Also, those veggies aren't in their just for their color. The nutrients found between those veggies will add a healthy portion to your daily needs, and give your body the tools it needs to support itself.

Let's Get Together!

For many people fall is the start of an indulgent eating season that begins with Halloween treats, and continues straight through New Year’s Eve. But autumn is also a perfect time to take advantage of the abundance of healthy fare that makes this season special. A few of my favorites are apples, pumpkins, and greens.

 Source: WP Rawl

Source: WP Rawl

Fresh, seasonal chopped apples can be whipped into a smoothie, or added to cinnamon oatmeal. Stir finely chopped apples into pancake batter, enjoy them sliced, dipped into almond butter, or sauté apples in lemon water, along with ginger, topped with a crumble made from oats, almond butter, maple syrup, and apple pie spice. Fresh sliced apples make a delicious addition to entrée salads, cooked cabbage, and stir frys. Shredded apple can also be folded into burger patties or meatloaf recipes. And for a healthy treat, try my recipe for kale and raisin stuffed slow cooker apples

 Source: WP Rawl

Source: WP Rawl

After carving a fresh pumpkin, the roasted seeds make a healthy snack, or topping for cooked veggies, salads, fish, beans, and lentils. Fresh roasted pumpkin flesh, seasoned with coconut oil, maple syrup, and pumpkin pie spice, also makes a nutritious, satisfying side dish. And unsweetened canned pumpkin makes a perfect addition to smoothies, oatmeal, hummus, or chili.     

Greens, a year round superfood, come to life in all new ways this season. Try my recipe for super green party dip, and a variety of fresh and cooked dishes, from coconut collard crisps, to lentil, yam and kale stew, and salmon mustard greens salad. Give your green smoothie some fall flare by blending kale with ingredients like ripe pear, ginger, and maple syrup.

 Source: WP Rawl

Source: WP Rawl

Make healthy eating a priority this fall, and you’ll be able to enjoy your favorite can’t-live-without splurges, without compromising your health or packing on any unwanted seasonal pounds.

Oh, Sweet Kale Of Mine!

This July, we are focusing on sweets. Sweets can be healthy and nutritious too, right?  Of course!

Try to incorporate a healthy and delicious leafy green, such as kale, in your favorite sweet treat. Here are 4 ways that will help you keep your favorite desserts “Back to Fresh”.

 Photo Credit: Buzz Feed

Photo Credit: Buzz Feed

1.       Use neutral tasting ingredients to cut out unwanted calories!

Sugars and sweeteners in desserts help mask the taste of other ingredients. Researchers from Idaho State University found that 8 in 10 people enjoyed fudge made with tofu just as much as they did with butter. Replacing butter with a healthier alternative is a great way to cut calories and carbs. Livestrong.com averages that one brownie of 35 grams, can have at least 20 grams of carbohydrates in it.

Kale is a great ingredient to add in desserts. The sweetness of the dessert tends to cut out the bitterness associated with the leafy green. Also, if your kids aren’t a fan of kale, try our recipe for our delicious Brownie Points, they won’t even know it’s in there.  Cutting these ingredients in half or eliminating them can go a long way in helping you cut calories while enjoying sweet treats!

 

 Photo Credit: WP Rawl

Photo Credit: WP Rawl

2.       Use a puree instead of the butter, oil or shortening!

Making a puree and cutting out half of the butter, oil or shortening in your favorite sweets can go a long way and help you stay on track with your weight loss and diet goals. Using kale, beets, and plant proteins like beans and lentils are great options for the “filler puree”.  

Using a puree also allows for you be sneaky with adding greens. These purees help hide the taste and texture of bitter veggies that people sometimes do not enjoy.

 3.       Mix leafy greens directly into the batter!

Make sure you get your daily 5 to 13 servings of fruits and veggies recommended by the Dietary Guidelines for Americans by adding kale or other leafy greens into your batter.

Finely chop kale and incorporate it into your dessert batters. This is a simple way to add some veggies into your baked goods, and make sure you get your daily 5 to 13 servings of fruits and veggies. Doing this makes the texture and flavor of the greens less noticeable in your sweet treats!

 4.       Use dessert recipes that accent kale aesthetically!

 We’ve talked about mixing greens into your dessert so that you cannot see them or taste them, but sometimes embracing the fact that you have added kale is not a bad thing!

Why not impress friends and family with their favorite sweets that have kale, but taste great? A great example of this is our Kale Key Lime Pie. Key Lime Pie has a strong flavor in general, so adding kale to this very tart dessert is easy and as simple as adding to the wiped filling.

 Photo Credit: WP Rawl

Photo Credit: WP Rawl

Tips like these do not take a lot of time, baking skill, or effort. Making these simple changes will help you find ways to embrace starting a “Back to Fresh” journey.

Make sure to check out our website for hundreds of more great leafy green recipes. Follow along on our “Back to Fresh” journey on social media, and share your tips on dieting, weight loss, and healthy eating using the #BackToFresh hashtag!

 

 

 

 

 

15 Minute Meals

One of the biggest obstacles to healthy eating my clients encounter is time, and the struggle is real. One report found that working women spend, on average, less than one hour a day preparing, serving, eating, and cleaning up after meals. And to clarify, that’s not less than an hour for each meal – it’s less than one hour per day, for all meals combined. If you experience the same type of time crunch, one of the best tools for successfully eating well is to find a handful of 15 minute go-to recipes. With quick meals at your fingertips, and the ingredients at the ready, you can whip up balanced, satisfying, and tasty dishes, and still have time for everything else on your plate. To gear up, rely on some healthy shortcuts.

 Source: https://www.pexels.com/photo/clear-glass-with-red-sand-grainer-39396/

Source: https://www.pexels.com/photo/clear-glass-with-red-sand-grainer-39396/

When you’re pressed for time, completely from-scratch meals just aren’t practical. Fortunately, there are a number of good-for-you convenience foods you can rely on to significantly slash your prep and cooking time. Some items I frequently recommend include: eggs; canned wild salmon; canned pulses (beans, lentils, peas, chickpeas); frozen vegetables, fruits, whole grains, and pre-cooked shrimp; bagged ready-to-eat greens; jarred pestos and olive tapenade; nuts, and seeds.

For example, mix canned wild salmon with stone ground mustard, balsamic vinegar, and Italian seasoning, served over bagged greens, topped with avocado and a scoop of canned chickpeas. Or for a quick grain bowl, toss thawed pre-cooked frozen shrimp and frozen steamed veggies with jarred pesto, served over a bed of bagged kale, topped with thawed frozen pre-cooked brown or wild rice, and sprinkle of nuts. Eggs are another easy breezy meal option, for breakfast, lunch, or dinner. Sauté frozen veggies and bagged greens in extra virgin olive oil with turmeric, black pepper, and Italian seasoning, add eggs to scramble, and serve with a side of frozen, thawed berries. Or hard boil some eggs to keep in the fridge, then peel, chop, and toss with bagged greens, olive tapenade, and canned white beans. 

 Source: WPRawl

Source: WPRawl

Once you have a few fast meals down pat, they’ll be even easier to rely on as healthy back-ups when you’re in a time crunch. And for the nights you simply don’t have time to make anything, consider combining some items in your fridge with healthy-ish take out. For example, serve a Thai or Chinese order of shrimp and veggies over a bowl of bagged greens, with a small scoop of brown rice, instead of a larger portion or rice or noodles.

For more options check out our recipe collection for 15 minute Back to Fresh dishes, and tell us about the quick recipes you’d like to see added. We’re all about making healthy and delicious totally doable!     

BBQ Time!

The birds are chirping, the grass is green... time to break out the bar-b-que grill!  When hosting friends and family this spring, don't feel limited on the dishes that compliment your meal.  Here are great ways to keep your guests eating fresh and clean this grilling season. 

#1 Kale Slaw is a MUST!

This light and refreshing treat is a great twist to your normal coleslaw. Why not ditch the unhealthy slaw and substitute with a superfood packed with health benefits?  Find the recipe for our Gingery Kale and Purple Cabbage Slaw here.

 Source: WP Rawl

Source: WP Rawl

#2 Leafy Greens... on the grill!?

Grilling leafy greens such as kale not only gives it a delicious smoky flavor, but it also removes some of the natural bitterness. Massage both sides of the leaves, place them on a piece of aluminum foil and grill them whole. Grilling makes the leaves crispy, almost like chips.

 Source:  Bon Appetit

Source: Bon Appetit

#3 Chips are meant to be dipped

Add a fun and unique dip to your table with our Zesty Mustard Greens Watermelon Salsa! Mustard greens are high in antioxidants, a great source of immune-boosting Vitamin C, and help lower cholesterol.  Watermelon is high in water content and delivers many other important nutrients, including lycopene and vitamin C.  

 Source: WP Rawl

Source: WP Rawl

#4 Breakfast Me!

Ever thought about  breakfast on the grill?  Whether camping or relaxing in your backyard, the grill can be a nice change of pace to your normal routine. Try things like, breakfast burgers, roasted eggs or pancakes on the grill.  

 Source: https://stocksnap.io/photo/G25MV730AV

Source: https://stocksnap.io/photo/G25MV730AV

Fooled by Greens!

When most people think of greens, salads and sautés probably spring to mind. But with a little out-of-the-box thinking you can incorporate greens into nearly any recipe, from savory to sweet, any time of the day.

At breakfast, greens can be whipped into fruit smoothies, added to omelets, egg scrambles, and frittatas, blended into pancake batter, and folded into oatmeal. If you’re scratching your head, thinking, “Really, pancakes and oatmeal?” give my recipes a try. When combined with fruit, and ingredients like coconut oil, maple syrup, ginger, and cinnamon, greens are incredibly palatable, and add color, texture, nutrients, and volume to your meals, all for very few calories. 

Another way to work more greens into your diet is to toss them to meals that don’t normally include them. For example, stir chopped greens into a yogurt, fruit and nut parfait, hummus, potato salad, homemade burger patties, a bowl of mac and cheese, or a batch of soup or chili. Crisp, chilled fresh greens also add a layer of crunch and nutrition on top of piping hot pizza.

Greens also make a perfect bed for lean protein, including chicken breast, seafood, lentils, or beans. To incorporate greens into a side dish cut your usual portion of rice or pasta in half and fill the space with a handful of chopped greens. 

And while you may not think of greens for dessert, there are delicious ways to work them in, from adding baked kale chips to dark chocolate bark, to folding pureeing greens into brownie or cupcake batter.

All you need to do is keep greens handy, and get creative. Feeling inspired? Please share the various ways you’ve incorporated more greens into your recipes and eating regime. We can’t wait to learn about your green-infused meals, snacks, and treats!  

Fool your friends and family with some hidden greens recipes! http://www.rawl.net/recipes.aspx

 

Delivering Fresh: An Insight into the World of Truck Drivers

Delivering Fresh: An Insight into the World of Truck Drivers

You've seen them on the interstate. Big trucks with eighteen wheels and a white trailer carrying...well, something. Maybe when you were a kid, you tried to get the driver to blow the horn and considered it an accomplishment of sorts if you succeeded. Chances are, that's the most interaction people have with truck drivers on a day to day basis.