TODAY’S POINT OF BALANCE: Over at Run Eat Repeat, Monica recently shared this interesting list of 10 Worst and Best Foods. I’ll let you check out the list of stuff you shouldn’t eat (you’ll never order dessert at The Cheesecake Factory again), but I’ll share my thoughts and favorite ways to prepare the some of the 10 best foods on their list:
SWEET POTATOES: From a side dish to a filling in some awesome home made pierogi, I don’t know if I’ll ever go back to a regular potato again. For a quick weeknight meal, I’ll nuke one sweet potato while sauteing a bunch of veggies and chicken sausage. Into the bowl it all goes, and once sprinkled with some romano cheese, you have one solid, comforting meal.
- mmmm delicious (c/o google image search)
For a faux sweet potato experience, try making carrot fries: just cut your carrots into “fries”, toss them in some olive oil, paprika, garlic powder, salt and pepper, and roast them at 350 degrees for about 40 minutes. You’ll think I’m nuts, but I swear it’s like eating sweet potato fries! (Can’t take credit for that one: I probably saw it over at Healthy Tipping Point – thanks Caitlin!)
GRAPE TOMATOES: From Wikipedia.com: Introduced to the worldwide market in the 1990s, they have gained substantial popularity, due at least in part to their higher sugar content compared to regular tomatoes, and due to their smaller, bite-sized shape.
A summer time staple, my brother and dad request that I make pasta salad for all family cookouts. My recipe is nothing special and usually highlights whatever veggies look the best at the grocery store, but grape tomatoes are always included.
Fat-Free (Skim) or 1% lowfat MILK (but not 2% reduced fat): I don’t know how two people go through so much milk and eggs, but Hans and I can easily put away a gallon of milk in a matter of a few days. We both used to drink 2% milk growing up, but switched to 1% once we moved in together after getting married. I don’t even notice the difference between the 1% and 2%. If ate cereal like a normal person (instead of straight out of the box), I would probably buy skim, but usually just save that for my Starbucks Grandes.
BROCCOLI: I eat this superfood EVERY. SINGLE. DAY. I’m gonna go ahead and say it: YOU’RE A FOOL if you don’t eat this veggie: Broccoli is high in vitamins C, K, and A, as well as dietary fiber.
More from Wikipedia.com: Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. Broccoli was first introduced to the United States by these immigrants, but had not become widely known until the 1920s. NO WONDER I LIKE IT SO MUCH!
- not sure if this hamster is cute or freaky (c/o maniacworld.com)
My recent discovery of prepackaged broccoli slaw has found its way into my pasta tosses on a regular basis. I also love frozen broccoli to help bulk up a Lean Cuisine. I find the frozen meals aren’t enough for my ranging 12:00 hunger cues, but when they are paired with some broccoli and other fresh veggies, my stomach is happy for the afternoon.
WILD SALMON: I have to admit I’m still learning how to properly cook seafood, so I don’t have much experience with fish outside of tilapia. But as salmon is a well known source of omega-3, it turns out we just missed Omega-3 Awareness Day on Wednesday, March 3rd! Check out the website for additional info on why Omega-3 is so beneficial to your body.
BUTTERNUT SQUASH: I’m gonna give a shout out to Allison at Green Dog Wine for the best use of a butternut squash. Check out her recent post when she made this delicious looking Goat Cheese and Butternut Squash dish. YUM! Her birthday was this week, so make sure to stop by and give her some bday wishes!!!
SPINACH: Spinach is my green of choice. Spinach finds its way into every meal of my day. When making homemade breakfast egg mcmuffin sandwiches, I put spinach in the skillet before adding my eggs to cook. My Flatout wraps always start with a Laughing Cow cheese, hummus and a huge handful of spinach. For dinner, the glorious super food always seems to sneak into the skillet just in time to wilt to perfection. It’s so easy to add to any dish.
Take your standard recipe for risotto for example: Start with the usual suspects: uncooked Arborio rice, chicken stock, butter, onion and Parmesan cheese. Add one brick of thawed out frozen spinach towards the end – just make sure you squeeze out as much water as you can before adding it to the pan. I like this recipe for Zucchini Risotto over at AllRecipes.com: just swap out the tomatoes and zucchini for your veggies of choice & make a delicious meal!