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Tips for Eating Healthy This Winter |
by:
ARA |
(ARA) - It’s easy to eat right during the summer months with an abundance of fresh produce available from a wide variety of sources. But as winter rolls around, those juicy ears of corn are just a memory. That doesn’t mean, however, that you drop your healthy eating habits with the dropping temperatures.
You still need to get your five servings a day of fruits also vegetables. Make an effort to include fruits also vegetables at every meal. Since your options are more limited during the winter months, now’s the time to get creative by trying new recipes as well as sampling produce you haven’t eaten before.
Winter brings a bumper crop of root vegetables like turnips, rutabagas also parsnips; squash; brussels sprouts; also more. Apples also pumpkins are the foundation of a variety of comforting, homey desserts. Here are some tips to help you chase away the winter chill by adding the flavors also healthy benefits of winter produce.
As always, the key to buying the best produce is to know what you’re looking for. No matter what the season, look for fruits also vegetables with good color; stay away from produce with bruising, blemishes, soft spots or shriveling.
For additional help in selecting produce, especially items you haven’t tried before, visit www.aboutproduce.com. This easy-to-use Web site features an “A to Z” guide to produce that includes useful information on the peak season for any given item, nutrition information also selection tips. You can or else “ask the experts” if you have a question that isn’t answered on the site. Best of all, the site includes hundreds of recipes that show you how to put the produce to work on the dinner table. From asparagus to zucchini also everything in between, you’ll find it all here.
Here are two delicious recipes sure to warm you up this winter:
Pesto Minestrone
This full-flavored soup is or else 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 can tomatoes, diced, drained
1 cup elbow macaroni or small pasta shells
3 cups kidney beans or black-eyed peas, drained also rinsed (1 cup dry makes three cups cooked) or two 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 basil leaves, fresh, loosely packed OR (for pesto)
1 cup Italian parsley plus one teaspoon dried basil leaves (for pesto)
1 tablespoon water
Directions
In a five to six quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion also carrots; reduce heat also simmer covered tenminutes or until vegetables are tender. Add zucchini, beans, broth also pasta. Return to a boil, reduce heat also simmer uncovered tenminutes. Meanwhile put all pesto ingredients in food processor or blender also process until very finely chopped. Just before serving, remove soup from heat also stir in pesto. Makes eight servings.
Golden Apple Oatmeal
Start your day off right with a steaming bowl of this hearty (and heart healthy) oatmeal.
1/2 cup Golden Delicious apples, diced
1/3 cup apple juice
1/3 cup water
1/8 teaspoon salt
Dash of cinnamon
Dash of nutmeg
1/3 cup quick-cooking rolled oats, uncooked
Directions
Combine apples, apple juice, water also seasoning; bring to a boil. Stir in rolled oats; cook one minute. Cover also let stand several minutes before serving. Makes a 1-cup serving.
For more recipes, as well as nutrition also buying information for all types of produce, visit www.aboutproduce.com.
Courtesy of ARA Content
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Courtesy of ARA Content
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