This blog is devoted to three of my favorite, nutrient-dense and versatile ingredients to use in cooking.You'll be amazed by how many ways you can prepare these foods to satisfy your tastes and preferences:
Don’t be fooled by its lack of color. This powerhouse packs nutrients like vitamin C, vitamin K and glucosinolates (studied for cancer prevention) with only 25 calories per cup. While many of us a knee-jerk reaction from memories of eating soggy steamed cauliflower, there are actually many delicious and interesting ways to prepare this vegetable.
Check out these recipes for cauliflower rice, cauliflower pizza, and cauliflower mac and cheese.
Cauliflower mac and cheese:
Chickpeas are a great source of healthy, sustainable plant protein. The nutty-tasting beans pack nutrients like folate, iron and zinc. Since canned beans usually have BPA in the lining, unless otherwise specified, look for BPA-free cans, boxes, or bags of dried beans. Here are three of my favorite chickpea recipes:
Deep-dish cookie pie:
Chickpea rosemary soup:
Also keep your eyes out for chickpeas pasta (delish!)
Packed with healthy unsaturated fats like the kind found in olive oil, avocados also have nourishing nutrients like vitamin E, potassium, and B vitamins. Besides guacamole, avocado is great in the following ways:
Avocado lime ice pops:
Spicy corn and avocado soup:
If you’re like me, a busy week means less time for food shopping, meal planning and cooking. Check out the 'My Favorite Things' tab for some of the best non-perishable goods to keep on hand for quick and easy meals and snacks: http://www.hillarysachsnutrition.com/my-favorite-things/