As the weather gets warmer, I try to incorporate more grain salads. Do you have any go-to crowd pleasers?


There are so many easy ways to add whole grains to your meals. Whole grains provide fiber and B vitamins to keep us satisfied and energized! Success Boil in Bag Brown Rice and the Tri Colored Quinoa makes cooking simple with perfect fluffy rice and quinoa guaranteed every single time. Grain salads are also a great way to use leftovers. You can create a savory vegetable-based salad or sweet fruit salad, or even something in-between, like this brown rice salad with grapefruit carrots and our new favorite, mint.


I’ve decided to plant an herb garden this year.


Where should I start?


One of my favorites and most forgiving herbs to grow is mint. Mint really enhances the flavor of food and it’s great for digestion. Plant your mint in a pot and this perennial will grow back year after year. It’s best to plant it alone as mint will crowd out other herbs. This versatile herb can be used in beverages like tea, infused water, drinks and mocktails. Try a Cucumber-Mint Fauxjito for a fresh twist on the mojito. Sprinkle chopped mint on fresh or frozen fruit to enhance the fruit’s natural sweetness. Mint is also great in salads, grain and pasta-based dishes. The aromatics in mint will add freshness to your dish.


Brown Rice Salad with Grapefruit, Carrots, and Mint Get the recipe at giantfood.com/recipes


This is my favorite time to get out and explore the DMV. Any tips to fuel my adventures?


The DMV is my hometown, and this is one of the best times to explore! From visiting our fantastic museums, parks, beaches and monuments, to outdoor concerts and festivals like Giant’s BBQ Battle, there is something for everyone in our region! If you are out and about that means staying hydrated! Keep it local with True Lemon Drink mixes made in Baltimore, Maryland. These handy packets add a subtle, unsweetened fruit flavor equal to a squeeze of lemon. Made from real citrus, they are the perfect on-the-go addition to your water bottle.


cucumber-mint fauxjito Get the recipe at giantfood.com/recipes


Meet Leslie


Leslie is a Certified Nutrition Specialist and completed her master’s degree in Nutrition and Integrative Health. Leslie enjoys motivating others to find their way to optimum health using a functional and whole foods approach. As the Community Health Program Manager for the Healthy Living Team at Giant, Leslie creates innovative solutions to provide food as medicine/produce prescription programs to the community.


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