Archive | March 2015

Think “Green” for March!

March nutrition month

March is national nutrition month so why not think “green” for the month and choose to add a green fruit or vegetable into your eating plan daily?  It’s a great way to add variety and flavor to your meals.  It’s also a fun way to keep nutrition at the forefront of your mind.

I grew up in an Irish household.  My parents were both Irish and we celebrated our Irish heritage throughout the month, especially on St. Patrick’s day.  One of my sister’s was actually born on March 17th and my parents called her Patricia (true story, no I’m not kidding).  To add to that our house was green from floor to ceiling.  I didn’t really think too much of it, but when friends came over they commented that even the “loo” was green.

March was filled with wonderful delicacies like corned beef, champ (mashed potatoes with scallions and loads of butter), cabbage, potato bread, soda bannock, wheaten bread, bangers and mash, blood pudding, fish and chips (Mmmm chip sandwiches too), Irish stew, pouring mince,.  Of course, it didn’t stop there, fresh cream pastries, pies, cakes, shortbread, flans, trifles, fern tarts, empire biscuits, mince tarts, custard, chocolate etc.  It was heavenly and we always looked forward to it.

Today, I still anticipate St. Patty’s Day, but choose to eat these foods in moderation and to avoid some all together.

I challenge you to join in the March this month for nutrition and “think” green. Reach for a green fruit or vegetable today. You have a bounty to choose from so get creative and explore the possibilities and search out new recipes.

kiwi

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Nature’s Mayo!

avocado

When I think of avocados, I think guacamole.  I haven’t had avocado any other way.  However, I know some people use them in sandwiches, smoothies and salads so I decided that I would buy a few and incorporate them into my meal plan.

One of my favorite sandwiches is tomato and green onion on ancient grain bread with a light layer of mayo.    This time I decided to add avocado to the mix and boy did I ever get a pleasant surprise! It was so creamy and delicious.

Avocados are high in heart-healthy monounsaturated fatty acids and contain no cholesterol.  Their potassium content is higher than that of a banana.  Avocados are also high in antioxidants, including Lutein and Zeaxanthin. These nutrients are very important for eye health and lower the risk of macular degeneration and cataracts.

Avocados truly are “Nature’s Mayo” and this superfood is a far healthier choice than store bought mayonnaise.  Why not give it a try?

Below is an easy “Avocado Mayo:” recipe.

Avocado Mayo (Vegan Mayo!)

Prep time: 5 mins. Serves: 6

Ingredients:

2 Avocados

1 tablespoon White Vinegar

Juice of ½ Lemon

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Sea Salt (to taste)

Instructions

With a Food Processor: add all the ingredients to the bowl of your food processor (fitted with the blade) and puree until smooth (you may need to stop and scrape down the sides a couple of times) – Add salt to taste

With a Fork: add all the ingredients to a medium bowl, mash until it is relatively smooth and combined – Add salt to taste

To store: place plastic wrap with direct contact to the mayo to prevent browning, it should last well for 1-2 days in the fridge

http://authoritynutrition.com/12-proven-benefits-of-avocado/

http://www.girlmakesfood.com/avocado-mayo-vegan-mayo/#sthash.mn9LF5CB.dpuf