The holiday season for many is a time of joy, celebration, and togetherness, but it's also a time when our environmental footprint tends to increase. As we celebrate together, it’s important to consider our environmental impact and take steps to reduce it.

In the US, the largest category of waste in landfills is food, with household garbage increasing by 25% during the holidays. This week, many families in the US will be gathering at the dinner table to celebrate everything they are thankful for. Each year, American families waste an estimated 305 million pounds of food from just Thanksgiving dinner. When we waste food, we also waste the energy, land, labor, and water it takes to grow, harvest, transport, and package the food. As you plan for your upcoming holiday gatherings, consider how you can take steps, both small and large, to reduce your impact.

When planning your celebration, make sure to seriously consider the number of guests attending to avoid over-preparing. While shopping, resist the urge to buy that "emergency" pie, snack, etc. and only purchase what you know you can use. Also, be sure to discuss and coordinate dishes with your guests in advance to avoid repeat or extra dishes. If you’re not sure how much food you need for the number of guests you are expecting, you could try Save the Food’s Guest-imator Tool at www.savethefood.com/guestimator.

Other great ways to reduce your gathering’s footprint is to search for locally-sourced ingredient options, choose reusable serving options, and ask guests to bring reusable containers for leftovers. When cleaning up, remember to ask guests what they enjoyed eating, rather than loading them up with a little bit of everything, so you can avoid those leftovers reaching someone else’s trash.

Check out our Pinterest for some great recipes to use-up leftover ingredients and consider donating boxed, canned, and bagged foods to the Anne Arundel County Food Bank. Every little bit you do to reduce food waste helps!

The end of November is a popular time to start decorating for the upcoming winter holidays. If you’re planning to decorate with real greenery, like fresh-cut trees, wreaths, garlands, etc., consider purchasing from local small businesses at Crofton Southbound Produce (right across the street from The Beacon), the Crofton Farmers Market, Y Worry Farm, & Bowie Farmer’s Market.

Approximately 40 million holiday trees are sold in the US each year. Recycled trees, wreaths, and garlands can be used for mulch, soil erosion barriers, and other environmentally-friendly uses! In fact, Anne Arundel County recycles trees and greenery at three recycling centers, one of which is only 10 mins from The Beacon:

Central Recycling Center
389 Burns Crossing Road, Severn, MD 21144
Monday – Friday, 8:00AM – 4:00PM

Don’t forget to also recycle these items this holiday season!: wrapping paper, tissue paper, greeting cards, catalogs/magazines, shipping/gift boxes, and newspapers. Additionally, wrapping paper can be reused as tissue paper for bagged presents, used in crafts, shredded into confetti for a New Year’s party, or used as packing material to keep fragile decorations safe.

This holiday season, let the spirit of sustainability guide your choices as you celebrate. Small changes in your habits and traditions can have a significant positive impact. May your holidays be both merry and green!

The post Holiday Sustainability appeared first on The Beacon at Waugh Chapel Blog.

With the start of September comes a bounty of seasonal fruits and vegetables, like peaches, apricots, nectarines, plums, blueberries, pumpkin, and more! Just a short walk or drive away from a number of local grocery stores, produce stands, and markets, the Beacon's location offers many options to find fresh, local produce and spark inspiration for your fall culinary creations.

An awesome way to make your grocery choices more sustainable and support your local community is to buy locally and seasonally. Buying locally, when possible, not only helps small businesses, it reduces the environmental impact of your food by cutting down on fuel consumption and emissions associated with transportation. Local produce also tends to be fresher and more nutritious, because it wasn't bred for long shipping times and an extended shelf life. Buying locally also allows you to look for farmers avoiding or reducing their use of pesticides, hormones, etc.

According to the Anne Arundel Economic Development Corporation, if all Maryland families who are able spent ~$12 per week on locally-grown products for 8 weeks, $200 million would be invested back into the livelihoods and growth of local farmers! Click the farmer's market guide below to find some great places to find local produce and visit the AACED website at www.aaedc.org/agriculture/farmers-markets/agriculture-guide/ for the annual Arundel Grown Guide, a directory featuring local agricultural businesses, from produce, baked goods, and honey to eco tourism, vineyards, etc.

Late summer, early fall is the perfect time to enjoy a wide selection of seasonal produce. What seasonal ingredients are you most excited to use in your recipes this season? Check out the recipes below for some inspiration:

Cozy Entrees:

Butternut Squash Soup

Ingredients:

• 2 Tbsp extra virgin olive oil
• 1.5 Cup onion, diced
• 3 Cup carrots, diced
• 1 pkg (20 oz) Butternut Squash
• 1 container (32 oz) Vegetable Broth
• 1 Tbsp Vegetable Broth Concentrate
• Salt and pepper to taste

Instructions:

Heat oil in stockpot on low. Add onions – cook, stirring occasionally, about 5 min, until soft, but not browned. Add carrots – cook, stirring occasionally, about 5 min. Increase heat to high. Add butternut squash and broth – bring to boil, about 7 min. Reduce heat to med-high. Simmer, about 30 min, until squash is tender. Add broth concentrate – stir. Remove from heat – cool slightly. Add mixture to blender in two batches – puree until smooth. Season as desired.

Turkey Pumpkin Crockpot Chili

Ingredients:

• 3 Tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 cloves garlic
• 1 Tbsp ground coriander
• 1 Tbsp paprika
• 1 tsp cumin
• 1/2 tsp ground black pepper
• 2lbs ground turkey
• 2 Tbsp thyme
• 1 tsp salt
• 1 (15oz) can pumpkin puree
• 1 (15oz) cans cannelini bean, drained
• 2 Cup chicken broth drained
• 1/2 c. heavy cream

Instructions:

• Sauté: In a large stockpot or skillet set over medium, heat the olive oil and sauté the carrots and onions until they become soft – about 2 to 3 minutes.
• Toast the spices: Add the minced garlic, coriander, paprika, cumin, black pepper, fresh thyme, and salt and toss with the vegetables to toast slightly for 1 additional minute.
• Brown the meat: Move the vegetables to the side of the pot or skillet and add the ground turkey. Use a wooden spoon to break it down into small pieces as it browns and then toss it together with the other ingredients in the skillet.
• Set up the slow cooker. Add the mixture from the skillet to your slow cooker along with the pumpkin puree, beans, and broth (leave the cream out). Set the temperature to low for 4 to 5 hours or high for 2 to 3 hours. When ready to serve, stir the cream into the chili.

Breakfast Treats:

Apple Cinnamon Oatmeal

Ingredients:

• 1 Cup rolled oats
• 2 Cup milk or water
• 2 apples, diced
• 1 tsp cinnamon
• 1 Tbsp honey or maple syrup

Instructions:

In a saucepan, combine oats, water or milk, and diced apples. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally until oats are fully cooked and apples are softened. Stir in cinnamon and sweetener, if desired. Serve hot. Garnish as desired with chopped nuts, raisins, etc.

Blueberry Muffins:

• ½ Cup Butter
• 1 Cup Unsifted Flour
• 1 Cup Sugar + 1 Tbsp for topping
• 2 Large Eggs
• ½ Cup Milk

Preheat oven to 375°F. In a large bowl, cream together butter and sugar until light and fluffy; add eggs one at a time and beat. In a second bowl, combine dry ingredients and stir until well combined. Gradually add dry ingredients to creamed mixture along with milk and vanilla. If desired, mash 1/2 c. blueberries and stir into batter, turning it blue-tinted. Next, add remaining blueberries and stir.

Prepare baking sheet with muffin cups and preferred method for greasing. Fill greased muffin cups with batter. Sprinkle with sugar, if desired. Bake for 25-30 mins. Remove and cool in pan. Run a knife around the edge of each muffin until it is loose and can be freed from the pan, then let cool. If desired, brush muffin tops with butter and sprinkle with sugar. Enjoy!

Fall Smoothies:

Apple Pie Chia Smoothie

Ingredients:

• 1 apple, cut into small pieces
• 1 c. of your preferred milk
• 2 Tbsp chiai seeds
• 1 Tbsp maple syrup
• ½ tsp vanilla extract
• ½ tsp cinnamon
• Pinch nutmeg & salt, to taste

Instructions: Blend all ingredients until smooth; add ice if desired. Note: You can replace maple syrup (or any of the sweeteners) with honey, agave or even stevia, if you prefer.

Power Pumpkin Seed Smoothie

Ingredients:

• ¼ Cup vanilla yogurt
• ¼ Cup pumpkin puree
• 1 Tbsp pumpkin seeds, raw
• ½ tsp pumpkin pie spice
• 1 Tbsp maple syrup
• ¼ Cup you preferred milk
• 1 Cup ice

Instructions: Blend all ingredients until smooth; add ice if desired. Note: You can replace maple syrup (or any of the sweeteners) with honey, agave or even stevia, if you prefer.

Oatmeal Pear Smoothie

Ingredients:

• 1 large pear seeded and chopped
• ½ Cup your preferred milk
• ¼ Cup vanilla yogurt, low-fat
• ¼ Cup rolled or quick-cooked oats
• 1 Cup ice
• ½ Tbsp maple syrup
• 1 Tbsp almond butter
• ½ tsp ginger, finely grated
• Pinch cinnamon, to taste and extra to garnish

Instructions: Blend all ingredients until smooth; add ice if desired. Note: You can replace maple syrup (or any of the sweeteners) with honey, agave or even stevia, if you prefer.

Happy Fall, everyone!

The post Seasonal Tastes: Local Farmer’s Markets & Fall Recipes appeared first on The Beacon at Waugh Chapel Blog.

How many times have you rushed out the door on your way to work with just a thermos or snack bar – if that? Or maybe you squeeze-in a drive-through stop to settle your rumbling stomach? This is super common and nothing to be embarrassed about! Our lives are busy and, sometimes, its easy to miss meals or settle for something less healthy, but quick, while rushing to work, running errands, and/or juggling family needs.

Maybe you had a New Year's resolution to eat healthier or get up earlier to have breakfast and are falling behind? Building new habits can be challenging, so it's always helpful to have a place to start. The Beacon is conveniently located within walking distance of three grocery stores (Target, Wegmans, & Safeway), which have everything you need to get started. Just a bit of planning and prep can actually save you time and money in the long-run. Check out these ideas and recipes to start everyday off right!

1) Overnight Oats – Start with oats, your favorite milk, and your favorite flavorings, such as honey, cinnamon, or vanilla. Then, you can add toppings, like fresh or dried fruit, nuts, chia seeds, jam/preserves, etc. Mix it all together and store it in the fridge for a quick and hearty breakfast.

• Blueberry Overnight Oats
• Chocolate Peanut Butter Overnight Oats
• Frozen Fruit & Yogurt Overnight Oats 

2) Make-Ahead Egg Muffins – You can make a quick batch of these at the start of the week and store them in the fridge for a grab-and-go breakfast. Simply mix together eggs and your favorite fillings, such as veggies and/or your favorite protein source, then bake in a muffin tin.

• Veggie Egg Muffins 3 Ways
• Ham & Cheese Egg Muffins

3) Baked Oatmeal – Like overnight oats, baked oatmeal can easily be customized to fit your taste preferences. They're a great option for a breakfast that is pastry-like and easy to eat by hand.

• Apple Cinnamon Baked Oatmeal
• Peanut Butter & Banana Baked Oatmeal
• Pumpkin Baked Oatmeal
• Berry Baked Oatmeal

4) Breakfast Burritos – Do you prefer a heartier, hot breakfast? Make a big batch of breakfast burritos with eggs, beans, cheese, and your favorite veggies and/or protein, then freeze them to heat up as needed. Just like the other recipes in this list, breakfast burritos are very easily customized to your taste and dietary needs.

• Souhwest Veggie Protein Breakfast Burrito
• Sausage & Cheese Freezer Breakfast Burritos

5) Smoothie Packs – Portion out your smoothie packs into bags or jars by pre-cutting your favorite fruits and veggies and including any additions your prefer, such as chia seeds, protein powder, etc. Store packs in the freezer until use. Then, all you have to do is add your preferred liquids, yogurt, milk, etc., and the smoothie pack to your blender and blend away.

• Customizable Smoothie Packs
• Green Smoothie Packs
• Toddler-Approved Make-Ahead Smoothies

6) Protein Pancakes – If you have a bit more time in the mornings, but not enough to make something from scratch, or just don't want to have to worry about cooking first thing in the morning, make-ahead pancakes might be a great option. You can make a big batch and freeze them. When you're ready to enjoy, defrost and top to your preference for a quick and fun breakfast.

• Protein Oatmeal Blender Pancakes
• Pumpkin Protein Pancakes
• Banana Pancakes with Protein

Getting into the habit of meal prepping your breakfast can help you save time in the morning and make sure you get a nutritious start to your day. Check out our Pinterest for more recipe ideas and give a few a try to see how easy and delicious breakfast meal prepping can be!
 

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As the holiday season approaches, you might find yourself a bit overwhelmed – by excitement, stress, or both. Amidst all the holiday activity, considering your environmental impact may be low on the to-do list, but it is very important and putting some thought into your celebration’s impact may save you some extra stress and money, both before and after the festivities begin.

The post Low-Waste Thanksgiving appeared first on The Beacon at Waugh Chapel Blog.

Sometimes, though, it’s difficult to grill outdoors. It can be too hot, raining, or perhaps you want less clean-up. This Father’s Day, maybe the father figures in your life would appreciate an easy way to prepare a delicious barbecue without leaving their own kitchen? If you’re still looking for something to treat your loved ones, an indoor grill pan is a great option for a gift. They work incredibly well on gas ranges like the ones in our kitchens.

There are several options on the market and chefs suggest a heavy, thick skillet with deep “ribs” to give you the grilled look on your burgers, vegetables, etc. Click here to check out some Food Network recommendations on the best grill pans.

Now that you have the option to grill indoor or outdoor, it’s time to cook something delicious! Check-out the recipes below to get started.

We hope you and the father figures in your life have an amazing Father’s Day!

Grilled Vegetable Skewers

Ingredients:

• 1 yellow squash
• 1 zucchini
• 8 ounces cremini mushrooms, stemmed
• 1 small red onion
• 1 red bell pepper
• 1 green bell pepper
• 1 ear fresh corn, cut into 1-inch rounds
• Extra virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Tzatziki, pesto, or Greek dressing for drizzling/serving

Instructions:
Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred. Remove from the grill, season to taste, and serve with desired sauce or dressing.

Classic Grilled Ribs

Ingredients:

• 2 pounds of pork ribs
• 1/3 cup paprika 
• 1/8 cup ground pepper
• 2 spoons of salt
• 3 spoons of sugar cane
• 1 spoon powder garlic
• 1 spoon powder onion
• 1 spoon of cayenne powder
• 1 spoon of ground cumin
• Hickory sauce or Olive oil

Instructions:
First make a bunch of little holes with the tip of your knife along the pork ribs to allow the spices to soak-in while cooking and increase the flavor. Next, in a bowl mix all the spices until well-blended, and then use the hickory sauce or olive oil to rub the seasoning into the ribs; make sure to apply the mixture to the front and back. Set it on the hot grill and cook to your preference.

The post Grilling With Dad appeared first on The Beacon at Waugh Chapel Blog.

When we think about Cinco de Mayo, we may picture parties and margaritas. But, what is the history behind the holiday? Many people think this holiday celebrates Mexico’s Independence Day, like the 4^th of July in the United States, but Mexico’s real Independence Day is September 16^th. On that day in 1810, priest Miguel Hidalgo y Costilla rang the church bells in Dolores Hidalgo in the middle of the night calling Mexicans to fight for their liberty and against the Spanish throne. Mexico’s War for Independence lasted 11 years and ended in 1821.

Cinco de Mayo is the day that Mexicans remember their 1862 victory against the French army in the Battle of Puebla. It’s a story of overcoming extreme odds, as the smaller Mexican army gained victory over the better-equipped French force. So, how did Cinco de Mayo become such a big celebration in the United States? During the 1960s Civil Rights Movement, Mexican-Americans re-embraced Cinco de Mayo celebrations as a way to show pride for their ethnicity and a reminder that they could overcome the obstacles they faced.

If you would like to celebrate Cinco de Mayo with the broader community, walk on over to Querétaro in the Waugh Chapel Towne Center (1406 S Main Chapel Way 110). We’ve been told they will be having drink specials to celebrate the holiday. Or stay in and relax with a delicious margarita on your balcony. Check-out one of our favorite margarita recipes below!

Ingredients:

• Shaker
• Glass
• Slices of lime
• Salt
• Ice cubes
• Your favorite Tequila or Mezcal
• Orange liquor
• Orange juice
• Natural Syrup

To start, frost the top the glass with lime and salt. Next, add 5 ice cubes, 1oz of tequila or mezcal, ¾ oz orange liquor, ½ oz lime juice, and ½ oz simple syrup to your shaker and shake it like a maraca. Pour into your glass, adding more ice if desired, and enjoy your frosty margarita.

Viva Mexico and Happy Cinco de Mayo to all our residents at Beacon Waugh Chapel!

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