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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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Season
Keeping it Real
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26:46
Ellie discusses the differences in cooking with whole ingredients vs. prepared foods.
Desserts with Benefits
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27:43
Ellie makes desserts that satisfy your sweet tooth while still giving you health benefits.
Great Grains
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27:43
Ellie cooks with grains, including many that offer alternatives to people with allergies.
Unboring Salads
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26:46
Ellie shakes up the same-old same-old salads with some recipes that awaken all the senses.
How to Fish
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26:46
Ellie Krieger demystifies how to choose, prep, and cook fish.
Snack Attack
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26:46
Ellie prepares healthy snacks that satisfy our cravings throughout the day.
Better Brunch
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26:46
Ellie refreshes a typical brunch menu with make-ahead crowd-pleasers that break the mold.
Raw vs. Cooked
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26:46
Ellie shows us the delicious benefits of both raw foods and cooked foods.
Big Flavor, Less Salt
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26:46
Ellie shows how to use less salt and still get big flavor from your favorite meals.
Satisfying + Complete, With or Without Meat
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26:46
Ellie incorporates other protein-rich elements into snacks & meals that cut back on meat.
Beauty Food
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26:46
Ellie helps you feel and look your best with tasty dishes that nourish your skin.
Veggie Love
26:46
Ellie reveals some simple ways to reform veggie haters, in the kitchen and beyond.
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