Roasting Brussel's Sprouts in the oven with a bit of seasoning can make that much of a difference to which your child or significant other may be saying, "More, please!" instead of, "No thanks!"
Follow me to my blogspot for the recipes I've tried out, some nutritional facts, and great photos of what you'll be enjoying!
Brussel's Sprouts don't have to taste icky!
If you usually just wait for me to post things on facebook or twitter, that's cool too. It will definitely link you to my new blog. I may even cross link my blogspot posts on here, just in case.
I won't be deleting this one, neither do I plan to make official posts on here anymore. I will definitely update this blog from time to time with links to my new blog. :]
Until then, I hope you keep your healthy foodie spirits high, because we just got started!
-Nancy
- Mood:
accomplished
So thank goodness, I finally made the time to share the love for crsipy, then chewy goodness, with her. They make great gifts for anyone who loves dessert! The flavors are very palatable and you don't need to be picky..they're all pretty dang delicious! So enjoy the photos and maybe you'll decide to try them if you already haven't!
I do love blackcurrant, pistachio and vanilla (for a classic taste) as top contenders.
"Rose" is a neutral choice that won't completely disappoint you.
Almond and coconut have not been tasted yet, waiting for the boyfriend to enjoy them with.:]
Caramel was a bit too -caramel praline ice cream tasting- it did need some washing down with water.
Pricing:
$38.00 for 24
$19.00 for 12
$10.50 for 6
$1.65 for 1
Paulette Macaron
Still, in light of National Nutrition Month (www.eatright.org/Public/content.aspx) and coloring your plate with colorful foods, my theme for today is GREEN!
Growing up with a traditional Vietnamese Cuisine, dinner was always accompanied by a protein the same portion size as our vegetables. Vegetables were either steamed or blanched for 2-4 minutes.
My usual grocery store of choice is the food4less down my street and sometimes when I can't find anything I want there, the Asian markets are usually the one to not disappoint. I also noticed that the Asian supermarket has a wide variety of fruits and vegetables that I have not ever seen in the more American stores such as Albertson's, Ralphs, or Stater Brothers.
I would highly HIGHLY recommend, if you have not set foot in an Asian market, the big ones will please you and your palate. :]
So, I thought I'd post some of the lesser known vegetables and I thought this was a good one to share. One of my favorites actually:
Growing up with a traditional Vietnamese Cuisine, dinner was always accompanied by a protein the same portion size as our vegetables. Vegetables were either steamed or blanched for 2-4 minutes.
My usual grocery store of choice is the food4less down my street and sometimes when I can't find anything I want there, the Asian markets are usually the one to not disappoint. I also noticed that the Asian supermarket has a wide variety of fruits and vegetables that I have not ever seen in the more American stores such as Albertson's, Ralphs, or Stater Brothers.
I would highly HIGHLY recommend, if you have not set foot in an Asian market, the big ones will please you and your palate. :]
So, I thought I'd post some of the lesser known vegetables and I thought this was a good one to share. One of my favorites actually:
After blanching for 2 minutes.
I usually really enjoy this with some soy-sauce, salty bean curd (super high in NACL), or sauteed in garlic.
My next green I hardly ever use to cook in my meals is KALE!
I was recently introduced to baking kale to make kale chips via @NutriNerd. I tried it out today and I LOVE them! It's a hit on my snack list. It is also great for using up the rest of your kale when you have nothing left to do with it.
The recipe she gave me was:
1. Preheat oven to 350F
2. Wash and dry kale, chop into pieces
3. Lightly coat with olive oil or cooking spray
4. Season with anything you like. Mainly bit of salt, garlic, or herbs will work.
(I tried some with cayenne pepper and some with a bit of sugar. I actually really liked it. I like trying different variations.)
5. Bake for 10-15 minutes (watch out for burning).
They came out perfect and crisp! Some of the leaves were smaller than the others and burned to a small crisp, so make sure they're all the same size. And it really feels and tastes like you're eating tortilla chips.
No bitterness, or veggie tasting.
Nutrition Corner:
1. For those concerned with roasting vegetables and losing nutrients, I believe the truth of the matter is that roasting at high temps for a long period of time can, in fact, cause nutrient los-, as can steaming or blanching can, but this definitely should not deter you from roasting your favorite vegetables with a little oil and salt!
-Rule of thumb: just limit the time you cooking your vegetables. Chances are, you are still getting a ton of great nutrients eating roasted greens, than not eating any greens.
2. Leafy green vegetables such as kale, red/green leaf lettuce, romaine, (not iceberg) have a great abundance vitamin A and K. -These vitamins are especially great for vision, growth, and K for bone metabolism and blood clotting factor (you know, so you don't bleed to death when you have a relatively small injury).
3. Snow Pea Leaves would fall under the leafy greens (in my opinion), but finding nutrient information on asian vegetables has been a challenge for me, so far. I may just be looking in all the wrong places, but I'd categorize them with the similar nutrient information as #1.
- Mood:
amused
Fishes such as salmon, tuna, and snapper, cod, mackerel and other fishes are known to carry the heart helping Omega-3 fatty acids, which can aide in call kinds of disease like cardiovascular diseases, hypertension, and inflammation. It's low in saturated fats, sodium, and a great protein source as well.
Consuming fish AT LEAST 2 times a week can do your body so much good, you'll probably notice it!
Today, I made some Mahi-Mahi. Based on this chart:
www.wegmans.com/pdf/nutrition/seafood.pd
Also,
www.fda.gov/downloads/Food/LabelingNutri
Mahi-Mahi is on the lower spectrum of the omega-3 levels, @120mg per 3oz. fish steak, compared to 1000+ mg in wild caught Atlantic Salmon.
But don't fret! It doesn't mean you shouldn't eat it, it just means there are better choices if they are available, but consuming Mahi-Mahi over beef can mean a big difference for your pumping heart!
Hope you enjoy it if you do make it! Recipe below:
Totally left out the veggies this time :[, but bed of orzo (my fave)
Can definitely pair white fish with snap peas, snow peas, some sauteed broccoli, carrots. Anything really!
Yes, it tasted delicious! I will definitely make it again.
You can also try adding a tad of oyster sauce if you have that on hand.
www.fda.gov/downloads/Food/LabelingNutri
I am totally ecstatic that local strawberry farms are sprouting and it's only March! Last I remember, Strawberries were a Summer Season Fruit..but with all the technology, I guess it should not be a surprise!
I try to look for the -local grown stamp- and purchasing IN SEASON fruits/veggies, for me, that's California Grown. I find this especially important because it helps with "food miles" which means all the cost and energy that goes into getting the fruit from bush to my plate is significantly reduced. Also know as money and green house gas emissions = global warming.
In other words, GO GREEN! Or in this case.. go RED! :D
Great link to tell you seasonal goodies:
www.cuesa.org/seasonality/index.php
-Nutrishh in training
Been on a cooking spaz and I'm loving it! I spend way too much money on fast food and restaurant outings while I'm in school, so figured, the days I'm home, make the best of my talents and knowledge about food and nutrition!
-Dietitian in training
-Dietitian in training
It's National Nutrition Month! So that means, eat from a rainbow of colors!
I felt like being artsy with these colors and photog. Enjoy!
Loaded with more than a day's worth of Vitamin C and antioxidants to help your heart keep pumping!
I felt like being artsy with these colors and photog. Enjoy!
Loaded with more than a day's worth of Vitamin C and antioxidants to help your heart keep pumping!
- Mood:
artistic
So I've never had Tuna Casserole, neither have I cooked it. A fellow Nutrition Classmate (Angel) posted a picture of her Tuna Casserole out of the oven and I found my mouth drooling for some!
It seemed easy enough and thought it'd be a great dish to cook Sunday and pack some for my Wednesday long day in school, since casseroles tend to be in a 9"x10" dish.
Well..so much for that.it barely lasted the first day! What was surprising is that I cooked it in a big dish and only two ate! Me and my brother!
So, on that note, I think it is safe to say that this dish is a keeper! I will def use different variations of vegetables.
I received this recipe from my classmate..so, I'm unsure whether this is a family recipe which should stay that way.
But, if you are interested in a Tuna Casserole recipe, check out: www.bigoven.com/recipe/164737/tuna-fish-c
There are many recipes out there and I am sure they are all as good.
You can substitute corn, celery, peas, to just bell peppers, carrots, and onions. It's fun to explore!
Also, if you don't like tuna, you can use chicken instead.
If you don't like a lot of cheese, as you see in my photo (got a bit carried away), no need to add.
It seemed easy enough and thought it'd be a great dish to cook Sunday and pack some for my Wednesday long day in school, since casseroles tend to be in a 9"x10" dish.
Well..so much for that.it barely lasted the first day! What was surprising is that I cooked it in a big dish and only two ate! Me and my brother!
So, on that note, I think it is safe to say that this dish is a keeper! I will def use different variations of vegetables.
I received this recipe from my classmate..so, I'm unsure whether this is a family recipe which should stay that way.
But, if you are interested in a Tuna Casserole recipe, check out: www.bigoven.com/recipe/164737/tuna-fish-c
There are many recipes out there and I am sure they are all as good.
You can substitute corn, celery, peas, to just bell peppers, carrots, and onions. It's fun to explore!
Also, if you don't like tuna, you can use chicken instead.
If you don't like a lot of cheese, as you see in my photo (got a bit carried away), no need to add.
Ready for the oven..but not until the generous freshly shredded cheese tops you!
wah-lah! melted cheesy goodness!
Now that's comfort food!
wah-lah! melted cheesy goodness!
Now that's comfort food!
- Mood:
full
1. Fruit grown within that season is cheaper!!
2. You're going green! By saving food miles, the distance from where the food is grown to where the food is purchased by average consumers, like you and I.
We're always looking for good-healthy eats and we complain that some foods are so expensive. Well, all you need is a little knowledge and this convenient chart to let you know what's in.
Why is it important to save FOOD MILES?
-Because the energy supply including things from transportation to processing/packaging is a much higher percentage than it would be than to purchase a product which was produced locally.
It is also said that in season, locally grown products are much more nutritious and has a greater taste than if it was genetically modified or engineered.
Take a load of that..what's your move?
Here is a simple link to in season fruits www.cuesa.org/seasonality/charts/cuesa_s
Here's one for vegetables www.cuesa.org/seasonality/charts/cuesa_s
There are also great recipes and tips to cook in season!
- Mood: productive
Profile
![[info]](http://l-stat.livejournal.com/img/userinfo.gif?v=92.1)
nutrishh- Nancy
- Nutrishh_BlogSpot
