Skip to main content

Eat Your Greens

So, it turns out that March is National Nutrition Month according to the Academy of Nutrition and Dietetics.  Now, some of the recipes I share are on the indulgent side.  To me, nutrition is about eating as many whole, real foods as possible and balancing your diet.  I think a balanced diet includes both kale and cheesecake.

The challenge for National Nutrition Month is to Get Your Plate in Shape.  To do so, I try to add something green to my meal whenever possible. Shamrock Shakes do not count.  Lately, I've been buying baby spinach and adding it to as many of my dishes as possible.  It's an easy way to add some vitamins and nutrients without changing my whole meal.  Here are a few quick ideas to add some green to your breakfast.


Green Smoothies
Don't be scared, we've had these before.  I promise they don't taste like drinking pureed spinach.  A few of my favorite combinations are:
Banana, Spinach, Frozen Strawberries, Blackberries, Blueberries, Almond Milk
Banana, Spinach, Almond Butter, Almond Milk
Banana, Spinach, Pineapple, Coconut Oil, Coconut Milk


Greens and Eggs
Stuff some spinach in an omelet, mix it up with a scramble, or wilt alongside a fried egg.



Salad or Sandwich Topper
I personally prefer traditional breakfast foods in the morning, but I know not everyone does.  Try stuffing a pita with hummus and spinach, maybe add a slice of turkey.  This salad was a bed of greens with tomato, avocado and hummus served with a turkey pita. 






http://www.eatright.org/uploadedImages/National_Nutrition_Month/2012_NNM_Widget_Small.jpg

Comments

Post a Comment

Popular posts from this blog

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...
10 comments
Read more

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...
Post a Comment
Read more

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken.  After research, I decided to take aspects of recipes from  Ina Garten , the  Pioneer Woman , and good old Joy of Cooking  . The first step of making roast chicken is by far the hardest.  You have to remove the neck and innards and rinse the raw bird.  Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil.  After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...
5 comments
Read more