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October 1, 2026
Lori Taylor Of The Produce Moms Joins HHS Secretary Robert F Kennedy Jr For The 5th Episode of The Real Food Show Where She Makes A One-Skillet Chicken Dinner
Lori Taylor is the Founder & CEO of The Produce Moms. Lori originally sold fresh produce to over 300 grocery stores in the US before creating The Produce Moms. The goal of The Produce Moms is to put more fruits and vegetables on every person's plate while educating them on the benefits of eating fresh fruit and vegetables as well as how to grow them.
Lori was born in 1982 and currently lives in Indiana. She met her husband in 2000 in Panama City Beach, Florida during Spring Break. The couple have 2 boys and 2 dogs. While she studied Spanish in college, her first love was cooking which led her to working for Indianapolis Fruit which distributes fruits, vegetables, and floral products across the nation. It took her about 6 years before she realized that selling produce is a great career but is grateful now that she can answer the question "what do you do?" with "I'm the Produce Mom."
Lori's day, prior to 2016, started with working a full 8 hour day at Indianapolis Fruit, returning home to cook a healthy dinner, getting it on the table just in time for her husband to return from work and listen to all 3 of them complain about the meal. After which, it's homework, bath time, bedtime, and cleanup time." Leaving her about 4 to 5 hours of sleep a day. Yet she still finds the time to blog about produce at least 3 times a week.
Lori started the original blog in January 2012 as a way to help the Indianapolis Fruit with its marketing. Through the blog, she become a passionate advocate for fresh produce. In 2015, the Indianapolis Fruit Company stopped supporting the blog, leading to Lori launching The Produce Moms in 2016. Her blog covers topics from recipes to 'how to' make things such as potpourri with scraps of fruits and vegetables to hostess gifts, juicing, freezing, what to eat on your next road trip, regenerative gardening, and how to eat healthy while on vacation.
On February 17, 2021, The Packer announced Lori was recognized by Forbes Next 1000 list of notable entrepreneurs. This list recognizes upstart entrepreneurs redefining the American Dream. Lori has participated in the Forbes Power Women Summit and the Forbes Culturally Accountable Summit.
Since The Produce Moms was created, Lori has added 4 other women to the staff: Kristin Ahaus as Director of Content and Communications; Erin Petrey who focuses on healthy drinks; LA Dunn from Black Girls Eat who focuses on a plant-focused menu; and Jessica Airola, a nutrition expert. And they are now branding various produce with The Produce Moms logo.
Lori has never branded herself as a "Chef" or nutritionist. She says she is just a simple mom who has a passion for cooking.
If you start with real, fresh ingredients, you can't go wrong!
In Episode 5 of the Real Food Show, Secretary Kennedy and Lori Taylor make a One-Skillet Chicken With Vegetables Dinner for 4 people. The video below is divided into 16 chapters (timestamp is included so you can go straight to that chapter in the video for more clarification).
0:00 - Chapter 1 - Intro
In this episode, Secretary Kennedy is with The Produce Mom, Lori Taylor and they will be cooking a last-minute, unplanned, one-skillet meal highlighting all the high points of the new, inverted, food pyramid while utilizing what you have on hand in your pantry.
1:20 - Chapter 2 - Pantry Must-Haves
Secretary Kennedy says a common question he hears is what are the must-haves in a pantry? Lori showed what's in her (super well organized and labeled) pantry: Pasta, rice, flour, olive oil, avocado oil, vinegars (which can be used in place of fresh citrus in a pinch and for salad dressings), and maple syrup. She then opens her spice drawer and said garlic powder, onion powder, parsley, rosemary, and whatever herbs your family likes are good to keep on hand especially when you don't want to buy fresh herbs from the grocery when you only need a teaspoon of the herb. She suggested using freeze-dried instead of dehydrated.
3:05 - Chapter 3 - DIY House Seasoning
When recipes call for a list of spices, and you don't have a majority of them, Lori substitutes her "Taylor family recipe House Seasoning" (see recipe suggestion below). Her family's favorite is salt, pepper, paprika, onion powder, and garlic powder.
Lori also keeps canned fish (tuna, salmon, mackerel, etc.) on hand in the pantry. Secretary Kennedy noticed the canned vegetables and asked why, since she's The Produce Mom, she has canned versions in her pantry.
4:19 - Chapter 4 - Don't Fear Canned Foods
Lori explained that sometimes, you need access to quick, ready to use, products when you have a busy life; yet, you still want to make sure you have fruits and vegetables on the dinner plate for your family. One major category is tomato products: sauce, paste, & diced. These are used in many recipes and it's nice to have ready-made versions available in your pantry. She keeps canned vegetables (in her family, she knows her children will eat canned green beans) and fruits. Lori reminds you to stock your pantry with the flavors and foods you and your family will actually eat. Her family likes the Mediterranean flavors, so she keeps olives, capers, sun dried tomatoes, and marinated artichoke hearts on hand.
6:15 - Chapter 5 - The One-Skillet Meal
With 2 teenage boys (one is 6'9" and the other is 6'5"), protein is very important. Chicken thighs have 20 grams of protein per serving. Lori mentioned having to become really creative while feeding the 3 hungry men in her household in order to not break the budget.
To get started on today's dinner, start by preheating your skillet, then add avocado oil. Season the chicken thighs with salt & pepper then add them to the pan for a good sear on each side (about 5 minutes on each side). While the chicken cooks, Lori points out the rest of the ingredients: zucchini, onion, red bell peppers, spinach, fresh basil, and garlic. If you don't have fresh, you can use jarred garlic (nicknamed jarlic online).
8:10 - Chapter 6 - Slicing & Dicing Veggies
Always start by washing your vegetables under cold running water. Red bell peppers have more Vitamin C than oranges.
Then there's onions and some people are intimidated by the idea of cutting them because they can cause one to tear up. One way to keep an onion from making you tear up is to soak them in ice water. Another way is to simply buy sweet onions. Secretary Kennedy says when he cuts onions, he just keeps his mouth open which seems to keep him from tearing up. Onions help bring more vegetables into your meal.
9:11 - Chapter 7 - Sneaking in Vegetables
When you have picky eaters, you might need to hide the vegetables, so cutting them in tiny pieces is the way to go. Another way is to use a grater and grate them into small pieces.
Zucchini is a good choice as a vegetable, it takes on the flavor of whatever it is cooked in and provides additional hydration because it has a naturally higher percentage of water in it. Celery is another food that contains a high percentage of water. Bell peppers also have a higher percentage of water in them. In fact, many fresh produce products contain a high percentage of water.
12:30 - Chapter 8 - The Power of a Home-Cooked Meal
Parents can change the way America eats starting at the dinner table. It is also good to support school meal programs when the school offers real food especially when they have a salad bar. Secretary Kennedy added that it is critically important to change their palate when they are young and get them used to eating good food.
13:50 - Chapter 9 - REAL Food in Our Schools
Secretary Kennedy reminded everyone that he and Secretary Brooke Rollins at USDA will be changing the school lunch & breakfast programs to align with the new inverted food pyramid called Harvest to Hallways.
Lori asked Secretary Kennedy his thoughts on casseroles, he replied that he likes them. She explained that she thinks of one-skillet meals as a type of casserole.
The chicken looks done, with a nice sear on each side. If you are not sure whether or not it is cooked through, slice it open. If it's still raw in the middle, cook it a bit longer to avoid botulism poisoning. Once fully cooked, remove from the pan.
Now add the onions, bell peppers, and zuchini. If you have a time crunch, remember the smaller you chop your vegetables the faster they cook. This will take just a couple minutes to keep them al dente (still have a bit of crunch), longer if you like your vegetables softer.
16:03 - Chapter 10 - Food Is Culture
Lori explained that when she was 8 years old, her mother sent her to a supermarket summer cooking camp where she learned that she could cook a delicious meal start to finish. Now she knows that food is culture and it is how traditions are passed from generation to generation. She also learned the power of fresh, real food.
17:20 - Chapter 11 - The Secretary's Must-Have Foods
Lori asked Secretary Kennedy about his favorite foods. He replied that he can't live without protein: fish, chicken, or red beef. For a favorite fruit or vegetable, he replied that he loves mangoes.
17:52 - Chapter 12 - Making the Sauce
To make the sauce, sprinkle 2 tbs flour over the cooked vegetables and stir (pre-made sauce mixes tend to have many additives).
Secretary Kennedy asked Lori what foods she could not live without. Her immediate response was tomatoes followed by a lot bananas probably because they are convenient; however, her absolute favorite fruit is guava (which also has more Vitamin C than an orange) because it reminds her of her time in Mexico and Cuba. Her boys love ribeye steak.
Now that the flour has browned a bit, add 1 cup of chicken stock. Add the heavy cream. If you like garlic, add it now.
Secretary Kennedy shared that his wife won't let him eat garlic but did not explain why. Lori replied that many recipes can be customized and they will leave the garlic out of today's dish because the best thing about today's dish is that it is totally customizable.
19:55 - Chapter 14 - Make It Your Own
If you don't have the items called for in a given recipe, use what you have on hand that will help you stay within your food budget and get the meal on the table. Don't have red bell peppers, try broccoli. Add the sun-dried tomatoes which are full of lycopene and potassium. Add a pinch of Dijon mustard and your family house seasoning. Finally add the fresh baby spinach.
If you don't have fresh baby spinach in the house, you can use cut, thawed frozen spinach (drain it first). It will seem like a lot of spinach; but it will reduce down as it cooks. Then add the chicken thighs back into the pan.
21:42 - Chapter 15 - Dinner for Under $3!
They say this meal is under $3 per person.
DISCLAIMER: While this episode provides a price per serving, your price per serving will depend upon many factors, such as do you have all of the ingredients on hand (especially the spices) or will you need to buy a jar from which you will use the amount identified in the recipe; in what area of the country you live; availability of the ingredients at the store in which you shop (you might have to substitute something at a different price); whether you buy organic, what's cheapest to buy, or a favorite brand, etc.
22:07 - Chapter 16 - Taste Test!
After his first bite, Secretary Kennedy exclaimed: It's fantastic! To which Lori replied she was glad to hear because she was pretty intimidated about cooking for him and stressing out over what she would make. Secretary Kennedy explained that he is the worst person to have on a cooking show because he eats just about anything. Secretary Kennedy then thanked Lori for joining him on The Real Food Show and Lori replied: Eat Real Food!
1 tbsp your family spice blend (see mini side recipe below!)
1 small yellow onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 zucchini, cut into half-moons (or smaller for picky eaters!)
2 tablespoons all-purpose flour1 cup chicken broth
½ cup heavy cream
½ tablespoon Dijon mustard
1 teaspoon Italian seasoning
½ cup sun-dried tomatoes, chopped
1 cup baby spinach, chopped
Family Spice Blend - choose from:
Onion powder
Garlic powder
Dried parsley
Paprika (add ½ tsp to start)
Italian seasoning
Black pepper
Dried oregano
Add 1 tablespoon of each spice you enjoy to a small bowl or jar. Mix well and adjust the amounts to create your family's favorite flavor.
Directions
Season the chicken. Pat the chicken thighs dry and season both sides with salt, pepper and your family spice blend.
Cook the chicken. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and set aside.
Sauté the vegetables. In the same skillet, add the onion and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the bell pepper and zucchini and cook for another 2–3 minutes, until the vegetables begin to soften.
Make the sauce. Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the chicken broth, followed by the heavy cream. Stir in the Dijon mustard and Italian seasoning. Season with salt and pepper, to taste. Simmer for 2–3 minutes, stirring occasionally, until the sauce begins to thicken.
Add the finishing ingredients. Stir in the sun-dried tomatoes and spinach. Cook for 1–2 minutes, until the spinach is wilted.
Finish the dish. Return the chicken and any accumulated juices to the skillet. Simmer for 3–5 minutes, or until the chicken is heated through and the sauce reaches your desired consistency.
Serve. Serve warm, spooning the creamy vegetable sauce over the chicken.
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