What’s that saying… “If you build it, they will come”? Well, I think it’s that way with vegetables. I’m pretty sure most of us don’t eat enough because of the prep work and cooking involved. Sure, there’s always raw carrots, and peppers, and cucumbers, but don’t they just get old after a while? But if you could have delicious cooked and seasoned vegetables all ready to go, you’d eat them, right?
In the winter, I try to roast a big pan of vegetables, so I’ll have them for a few nights. I love the Brussels sprouts and squash combo for fall, and the lemon and garlic roasted vegetables for late winter. But in the late spring through summer, the oven is off, and the grill is on, so that means grilled vegetables, which are so easy. My favorite is always asparagus, but when I have a good variety of vegetables available, I think it’s worth it to cut them all up, brush them with a little olive oil and Italian seasoning, and grill away for the week. A delicious way to eat a few extra servings of vegetables. Continue Reading..
Disclosure: I received free samples of California Avocado mentioned in the post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.
Have I mentioned that I love avocados? On those rare nights when everyone is out, and I don’t have to cook, I’ve been known to whip up a bowl of guacamole and grill up a few corn tortillas, and call that dinner. If I’m feeling especially hungry, I might open a can of black beans for extra protein. And if it’s summer, and I have pickled vegetables on hand, I’ll add those. Even though I’ve always known they are a healthy fruit (yes, fruit), I used to feel kind of guilty about eating an entire avocado’s worth of guacamole. But then I really looked into it, and you know what – avocados are really good for you! (of course you don’t have to eat an entire avocado yourself, but in case you want to…) Continue Reading..
I have no idea why, when or where fruit salsa originated. It’s one of those foods I thought was just wrong when I was first introduced to it. Most likely because it was a gloppy mess of stewed peaches and tomatoes that came in a jar, and it was not really sure if it wanted to be sweet or savory, or eaten with chips, or what. However, (kind of like fish tacos), fruit salsa has definitely grown on me. Not the kind that comes in a jar, but the kind that I find myself making over and over again all summer to eat with grilled chicken or fish. I think I had a fresh mango salsa at some restaurant while on a winter vacation somewhere warm, and it just stuck. Continue Reading..
While we’re on the subject of the heart healthy diet for American Heart Month… Many people assume they should take an omega-3 or fish oil supplement to protect their heart, but a number of recent research studies on this topic aren’t so clear. In particular, one very large study published in last fall’s Journal of the American Medical Association, indicated that omega-3 supplements had no significant effect on preventing heart attacks or strokes in study participants. So does this mean you should scrap the pills and stop eating fish? Continue Reading..