Tips for Eating Healthy This Winter
Cook Yourself Thin Recipes
(ARA) – It is easy to eat well during the summer months, with an abundance of fresh produce available in a wide variety of sources. But the winter rolls around, those juicy ears of corn is only a memory. This does not however mean that you drop your healthy eating habits with the launch temperatures.
You still need to get your five daily servings of fruits and vegetables. Make an effort to include fruits and vegetables at every meal. Since your options are more limited during the winter months, now is the time to be creative by trying new recipes and production sampling have not eaten before.
Winter brings a bumper crop of root vegetables like turnips, parsnips and Rutabaga, squash, brussels sprouts, and more. Apples and pumpkins are the foundation of a variety of comforting, homey desserts. Here are some tips to help chase away the winter cold, adding flavors and healthy benefits of winter produce.
As always, the key to buying the best product is what you're looking for. No matter what the season, look for fruits and vegetables with good color, stay away from production with bruises, blemishes, soft spots or shriveling.
For additional help in the selection of products, especially items that have not tried before, visit www.aboutproduce.com. This easy to use with a Web site "A to Z" guide to produce that includes useful information about the peak season for anything, nutrition information and selection tips. You can also ask the experts "if you have a question that is not answered on the site. Best of all, the site has hundreds of recipes that show you how to make the product work on the table. From asparagus to zucchini and everything in between, you'll find it all here.
Here are two delicious recipes to warm up this winter:
Pesto Minestrone
Full flavor of this soup is also full of healthy vegetables.
2 cups cauliflower (2 small heads), coarsely chopped
1 1 / 2 cups zucchini (1-2 medium), chopped
3 cans (14.5 ounces) chicken broth, reduced sodium
1 16-ounce tomatoes, diced, drained
1 cup elbow macaroni or small pasta shells
3 cups kidney beans or black-eyed peas, drained and rinsed (1 cup to 3 cups cooked) or 2 cans (15 ounces each)
1 cup carrot (1 medium), sliced
1 cup onion (1 medium), chopped
2 tablespoons olive oil (for pesto)
2 garlic cloves (for pesto)
1 cup fresh basil leaves, little or packaged (for pesto)
1 cup Italian parsley plus 1 teaspoon dried basil leaves (for pesto)
1 tablespoon water
Directions
In a 5 to 6 quarts saucepan bring to boil 1 / 2 cup water, tomatoes, cauliflower, onions and carrots, reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, chicken and pasta. Return to boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in a blender or food processor and process until very finely chopped. Just before serving, remove soup from heat and stir in the pesto. Makes 8 servings.
Golden Apple Oatmeal
Start your day right with a bowl of this rich vapor (and heart healthy) oatmeal.
1 / 2 cup diced Golden Delicious apples
1 / 3 cup apple juice
1 / 3 cup water
1 / 8 teaspoon salt
Touch of cinnamon
Touch of nutmeg
1 / 3 cup quick cooking rolled oats, uncooked
Directions
Combine apples, apple juice, water and seasonings, bring to boil. Stir in rolled oats, cook 1 minute. Cover and let stand a few minutes before serving. For a 1-cup.
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