Happy new year, everyone! Amazing how refreshing it feels to shed the old and welcome the new – somehow we all
butternut squash soup
manage to reignite our optimism when we get a fresh start. With that renewed hope and energy comes frantic resolution-making, gym going, organizing…let’s take a moment to relax, ladies and gentlemen!
Like most people, I’ve got “eat more wholesome foods” and “exercise more” on my list, but I’m trying to ease into it by sneaking in a few things at time. Inspired by CNN.com’s list of “Five ‘eating better’ foods to slip into your diet in ‘10″ , I decided to compile a list of my own.
5 food favorites to incorporate into 2010:
1. Chia Seeds
I think we’ve all absorbed lately the importance of omega 3s, and chia seeds are chock full of them. I was surprised to learn they have even more omega 3s than flax and also don’t go rancid as quickly. Chia seeds are full of fiber, protein, and calcium and they don’t need to be ground up to get the nutritional benefits. Sprinkle some on oatmeal, yogurt, drop in a smoothie, or just eat ‘em straight!
2. Yogurt
Ok, I know every news source has been drumming this one into our heads for years now, but the people closest to me still haven’t added this to their regular routines. Simply put, yogurt is good for your tummy. Be aware though, not just any yogurt will do. Make sure the package says “live cultures” on it and can list the specific strains. These probiotics are absolutely necessary to get the intestinal and immunological benefits.
If you’re not a fan of dairy or are unable to eat it, there are various products that culture the probiotics from non-dairy bases. In fact, sometimes I eat a soy yogurt myself just to change things up. :) Day to day though, I obsessively eat greek yogurt with honey and some of our Granola Plank sprinkled on top. Breakfast perfection.
3. Brussels Sprouts
It’s so sad this vegetable has a bad rap, as they taste incredible when prepared correctly! Flavorful and substantial, I always feel full and happy after eating them. I think most people default to steaming them, but that releases their sulfur which, as my brother ungracefully has stated, “smells like fart.” Thanks, bro. Alternatively though, when Brussels Sprouts are roasted, not only do they get slightly caramelized and deliciously crispy on the outside – no sulfur smell! Yay. How do I prep my Brussels Sprouts, you ask?
- Cut each sprout in half
- Get a pot of water to a rolling boil, and then throw in your sprouts for 1-2 minutes.
- Take out of pot and spread out your sprouts on a pan. Drizzle olive oil on the sprouts, followed by a sprinkling of black pepper and salt.
- Roast in oven at 350* for 10-15 minutes.
Done! How easy is that?
4. Agave nectar
Although it has the same amount of calories as sugar, this sweetener is low on the glycemic index scale – resulting in less impact on blood sugar levels. It also is approximately 1.5 times sweeter than sugar, so you can use less. Honey-like in taste, agave is especially tasty as a sweetener for herbal teas, baked goods…even mojitos!
5. Butternut squash
Meet your new friend, Butternut. An excellent source of Vitamin A, and a very good source of vitamin C, fiber, and potassium, this squash is just plain tasty. I’ll be honest with you: these things can be a bear to cut because of their hardness. Nonetheless, they taste so good and are so nourishing I’ve overlooked that point thus far. When I’m not being lazy, I refer to Kath Eats’s butternut-cutting advice in her FAQs section (under “Food Products”); it’s worked great! When I’m feeling a little less intrepid, I grab a bag of pre-cut Butternut and call it a day. The best way to prepare these fellas is to roast them in your oven; from there, they can be used in soups, stews, casseroles, breads, muffins…
Lately, I’ve been cutting them into squares, drizzling it all with maple syrup, sprinkling it with pumpkin pie spice, and roasting it in the oven. Fantastic.
Happy eating, my friends!,
Mariel Shaw
*butternut squash soup image by Aubrey Rose of Eat.Repeat
