Nutritious choices made simple®
April is National Soyfoods Month. If you’ve avoided soy in the past from fear of tofurkey-gone-awry, it’s time to reconsider. Soy is a complete protein, which means that it also contains the enzymes people need to properly digest the protein. In addition, soy is a rich source of vitamins C and A, among a variety of important micronutrients. What’s more, soy comes in a wide variety of forms, so you’re sure to find a way to enjoy this valuable source of nutrition.
Cabbage. We all eat it twice a year: once in Aunt Judy’s coleslaw at the family reunion barbecue in June, and once in boiled dinner on St. Patrick’s Day. But aside from the adventurous souls who have embraced the beauty of sauerkraut, how many of us eat it the rest of the year? It’s an ancient vegetable that was once a heartily-praised garden staple, and for good reason: it’s brimming with vitamins C and K and peppered with a wealth of other nutrients that help your body keep its fighting form. If you’re no fan of the three less-than-beloved cabbage dishes Americans all know, never fear. We’ve got some recipes that will convinced you this leafy head deserves an honored place at your table.
February is Heart Healthy month. What better way to celebrate your heart by trying to bring a few more omega-3 fatty acids to your family’s table? These healthful oils are not only good for your heart–they also help reduce risk of cancer and have benefits for some conditions like arthritis. Fish are a bountiful source of omega-3, and this recipe round-up will help you bring a fresh variety to your family’s fish routine.
With the holidays still hanging around our waistlines, many of us turn to salads to help us get out eating back on track. Salads can get to be repetitive, however, and it’s easy for good intentions to slip when tastebuds get bored. These recipes will renew your romance with greens and help you fall in love with salad all over again.
The last two weeks of December are always a whirlwind, madcap dash from one party to another. No matter how well you plan, there’s always that one party that sneaks up on you, leaving you in a last-minute rush to put together some dish to contribute. These recipes start with pantry staples and canned goods to make your life easier. Tip: If you don’t have fresh or frozen produce on hand, you can generally substitute with star-earning canned goods.
Thanksgiving is, for many of us, that one day of the year we abandon our healthy eating habits for. With some minor changes to your favorite recipes and reasonable portions, you can enjoy an indulgent holiday full of Guiding Stars and no regrets.
Winter squash are excellent vegan sources of omega-3 fatty acids and other important nutrients, such as beta carotene. Pumpkin, butternut, acorn, hubbard…they’ll all bring a healthful dose of sweetness to your table this fall. Use these recipes to help you put these flexible vegetables to work on your table.
Breakfast is tough. Many kids don’t want to eat first thing in the morning, and not too many parents are all that excited at the prospect of cooking either. Smoothies might just save the start of your nutritional day. Not only are they packed with micronutrients, if you use the right bases and sources of sweetness, they’ll be low in added fat and sugar as well. By buying frozen fruit or pre-chopping and freezing fresh fruit, smoothies require almost no prep work. Even younger kids can make smoothies with only a little supervision. Best of all, smoothies are basically a nutritious milkshake. What kid would turn that down?