Natalie Rizzo is a New York City-based dietitian, the founder of Greenletes and author of 'Planted Performance.'
I’m a dietitian and mom of two little kids, so dinnertime is hectic in my household. Even though I’ve written a cookbook and create and test recipes for a living, I’m often blankly staring at the fridge at 5 p.m. wondering what to make for dinner. That’s why I was intrigued when I learned about chef Will Coleman’s viral 6-to-1 grocery shopping method. This novel concept helps home cooks choose ingredients at the grocery store, with the ultimate goal of cooking meals at home.
The first thing I made was a simple smoothie with frozen cherries, frozen raspberries, blueberries, Greek yogurt and soy milk . This protein and antioxidant-rich beverage was quick and easy to throw together for post-workout recovery. For lunch, I combined the quick-cook farro with roasted sweet potatoes and shredded Brussels sprouts. I also added pomegranate seeds and feta cheese that were in my fridge, and I made a simple apple cider vinegar vinaigrette.
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