Clean Eating, recipes, healthy diet, Eating more fresh, local produce, organic vs non-organic food, GMOs
For everyone in the USA, I must first say HAPPY LABOR DAY! I hope you are enjoying the day with family and friends.
Now we’ll get to a new recipe. Fresh figs are typically in season from July through October. Pick figs that are ripe. The skin is full of color. The fruit is soft, but not mushy. Today’s easy fig salad recipe is very verstile, Arugula & Fig Salad.
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Summer is the perfect time to enjoy all your favorite garden flavors. As we near the end of August, the farmer’s market still has loads of fresh vegetables. Today I’m celebrating with a vegetable sandwich stuffed with cucumbers, sprouts, tomatoes, and avocadoes.
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According to Feeding America (www.feedingamerica.org), healthy dietary patterns at early ages shape lifelong food preferences and health outcomes. A healthy, well-balanced dietary pattern supports healthy physical, cognitive, and emotional growth and
development for children, and has the potential to prevent the onset of chronic diet-related health conditions.
The busyness of getting ready for school and work can make weekday mornings hectic for families. It’s easy to let breakfast fall by the wayside or rely on sugary, cold cereals. With a few ideas, you can plan nutritious, convenient breakfasts that fit everyone’s schedules and preferences. Starting the day with a balanced meal encourages a dietary pattern than can contribute positively to cognitive and emotional growth for children.
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My DIY dry Italian salad dressing mix saves you money & helps you avoid hidden ingredients in store-bought mixes or bottled dressings. In a few minutes you can mix up dry seasonings and store them in a glass jar with a tight lid. Just add oil and vinegar for a fresh dressing ready for the salad. It also makes a great small gift for co-workers and friends. A jar of the mix with an attached ribbon with the recipe makes a perfect small gift for a cook.
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Fried green tomatoes are an old-fashioned Southern treat. Traditionally, green tomatoes are sliced, rolled in corn meal, and fried. I love the tangy flavor. About 10 years ago, my doctor said my cholesterol was borderline high, and I should stop eating fried food. That’s when I developed my technique of breading veggies and meat, putting it on parchment paper on a cookie sheet, spraying with oil, and baking. Still tasty but not fried and my cholesterol is great. (I also strongly suggest you take fish oil daily to keep your cholesterol in check.)
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One of the prime pleasures of summer is ripe, juicy watermelon. Watermelon is not only delicious but also very nutritious. It’s filled with antioxidants, lycopene, vitamins, and minerals. As a matter of fact, ripe watermelon has more lycopene than tomatoes. It is low in sodium, calories and fat. What could be better than healthy food that has great taste?
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If you love vegetables, today’s recipe is a tasty, filling salad that has great flavor from the mix of ingredients. It’s perfect for using up summer produce from the garden or farmer’s market. It’s topped with a lemon vinaigrette. You can easily adapt it with what you have on hand with additions or subtractions.
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Peach season in the United States generally extends from late May to September, with the peak ripeness and abundance usually occurring in July and August. The sweet, yet tart, taste and fragrant aroma make peaches a popular summer snack. Besides being a juicy summer treat, peaches do great things for our bodies. Loaded with antioxidants, Vitamin C and A , peaches are low in calories (39 in 100 grams). They contain flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and ß-cryptoxanthin, which help act as protective scavengers against oxygen-derived free radicals. This helps protect us from various diseases. Rich in minerals, peaches contain potassium, fluoride and iron. Iron helps form red blood cells. Potassium helps regulate heart and blood pressure. Fluoride helps prevent cavities. Research also indicates that they help prevent obesity-related diseases such as diabetes, metabolic syndrome and cardiovascular disease.
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