All tagged Vegetables
My last blog post was all about what I think makes for a healthy lifestyle and of course number 2 on that list behind sleep, was good nutrition.
Easier said than done, I know!
For this post, I want to highlight the tools in the kitchen that make life easier and help me prep meals faster. Please feel free to share what are your go to tools!
Without further adieu, here are my 5 Must haves and 4 Really, Really Helpful gadgets:
Fool Proof Delicious Broccoli:
Clean, trim and chop your broccoli
Drizzle a small amount of good quality unfiltered, cold pressed, organic (if possible) olive oil over broccoli and season with sea salt and fresh cracked pepper and any other seasoning you want, toss all together.
Spread over a baking sheet ensuring your pan isn’t over crowded
Place in a COLD oven set at 425F
When your oven reaches temperature check and leave the pan in for about 5 more minutes depending on how well done your preference is.
Enjoy with a whole grain, pasta, salad or whatever you have.
So we have heard over and over again to eat more leafy greens.
The reason this is common advice is because most people don’t eat enough of them.
The recommendations is 3-4 cups per day of just leafy greens, and according to a UBC study Canadians’ vegetable and fruit consumption is down by 13%.
Leafy greens are the superstars of the vegetable kingdom, they are the most nutrient food of the all the vegetables.
They are packed with nutrients, fibre and are naturally low in fat.
People who consume the daily recommendations of vegetables are generally healthier with less chronic health concerns.
But, not every leafy green is created equal. YES, even poor old iceberg has some serious nutrients and is worth considering.
Carrots are probably the greatest sources in beta-carotene, which does help with eye health but eating copious amounts will unfortunately not be the way to 20/20 vision.
Preformed A (retinol): found in liver, fish oils, egg yolks and milk products
Provitamin A (mainly in the form of beta-carotene) found in yellow and orange fruits/vegetables as well as leafy greens.
It is fat soluble, which means you have to watch your intake because any excess is stored in your body and not excreted like water soluble vitamins
Vitamin A is reduced by the consumption of alcohol, Vitamin E deficiency, with the use of cortisone medication, and with excess iron intake (all your high intake of red meat people),
