March 2016
Happy St. Patrick's Day! Welcome to our monthly newsletter! Each month we send you tips, information, links on nutrition, wellness and weight control trends. Our tips are timely and designed to help you make sense of all the diet and nutrition information out there.
Quick Tip! For the week ahead, try batch cooking your vegetables: Use 2 or 3 range burners to steam or saute veggies like carrots, green beans or leafy greens. Put a large tray of vegetables such as brussels sprouts, cauliflower or peppers in the oven to roast. In about an hour's time you will have enough vegetables cooked for half the week! This can help you get a meal to the table quicker with fewer pans to clean up!
Go for the Green!
It's so nice to know that Spring is just around the corner! Fresh asparagus, peas, snow peas and greens are just a few of the vegetables you will find an abundance of in supermarkets this time of year. Green vegetables add endless variety, great nutrition, fiber, and low calories to your meals. Most of us need to eat more! We recommend filling half your cart with fresh produce when you shop.
Have you ever bought kale and you weren't sure what to do with it??
Try this delicious Kale Salad Created by Ellie Krieger for the California Table Grape Commission
Serves 4
3 Tb. pine nuts**
1 small bunch kale (about 3/4 lb.)
2 Tb. extra virgin olive oil
2 Tb. balsamic vinegar
1/4 tsp. salt
1/2 tsp. fresh ground black pepper
1 1/2 cups black and/or red seedless California grapes, halved
1/2 cup freshly grated parmesan cheese, divided Toss the pine nuts in a small dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 3 minutes Remove the center ribs from the kale. Discard the ribs, then wash and dry the leaves well, and cut them very thinly into ribbons Place the kale in a large bowl. Drizzle with oil and vinegar; sprinkle with salt and pepper. Using your hands, toss the kale with the dressing, massaging the greens lightly so the kale is well coated and begins to soften, about 30 seconds. Add the pine nuts, grapes, and half of the parmesan cheese and toss to combine. Serve garnished with remaining cheese sprinkled on top
** We've made this recipes with toasted walnuts as well...delicious!
230 Calories; 21g Carbohydrates, 2 g Fiber, 340 mg Sodium
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