The Best New Way to Bring Your Lunch. I’ll admit it—my workday lunches can get pretty boring. I always think I’m going to finally make use of all those delicious recipes I’ve been pinning away, but then nighttime rolls around and I’m too busy watching really important things like The Bachelorette and Vampire Diaries. And then morning comes, and I’m running around like a headless chicken and I’m lucky if I remember my keys and bus pass on the way out the door, let alone find time to throw a tasty lunch together.
But with a teensy amount of planning, delicious lunches can be just a few easy steps away. All it takes is a trip to the grocery store on a Sunday afternoon, a couple pantry staples, some mason jars, and an hour of your time. Why mason jars, you might ask? Despite the obvious cuteness factor, these jars will keep your greens fresher than fresh, they won’t stain, they’re BPA free, microwave and dishwasher safe, perfectly sized for salads for one, won’t leak, travel well, and are reusable.
Convinced? Caprese Pasta Salad. ChooseVeg.com: A Guide to Vegetarian and Vegan Living. Vegetarian Recipes. The 29 Healthiest Foods on the Planet | Belly Bytes. The following is a "healthy food hot list" consisting of the 29 food that will give you the biggest nutritional bang for you caloric buck, as well as decrease your risk for deadly illnesses like cancer, diabetes and heart disease.
Along with each description is a suggestion as to how to incorporate these power-foods into your diet. Fruits 01. Apricots The Power: Beta-carotene, which helps prevent free-radical damage and protect the eyes. 02. The Power: Oleic acid, an unsaturated fat that helps lower overall cholesterol and raise levels of HDL, plus a good dose of fiber. 03. The Power: Ellagic acid, which helps stall cancer-cell growth. 04. The Power: Stop aging, live longer and keep your mind sharp with blueberries. 05. The Power: Vitamin C (117mg in half a melon, almost twice the recommended daily dose) and beta-carotene - both powerful antioxidants that help protect cells from free-radical damage. 06. 07. The Power: Lycopene, one of the strongest carotenoids, acts as an antioxidant. Recipes. Guide to Cooking 20 Vegetables. 1. Artichokes, Baby Look for: Tight, small heads without browning or bruising.
Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem. Braise: Heat 2 teaspoons extra-virgin olive oil in a large skillet; add baby artichokes and cook for 1 minute, stirring constantly. Add 1 cup each white wine (or dry vermouth) and water and 1 teaspoon dried thyme (or rosemary or tarragon). Bring to a simmer; cover, reduce heat and cook until tender, about 15 minutes. Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Microwave: Place artichokes in a large glass pie pan or baking dish, add 1/2 cup white wine (or dry vermouth), 1/2 teaspoon salt and 1 teaspoon dried thyme. Steam: Place artichokes in a steamer basket over 2 inches of water in a large pot set over high heat. Vegetable Stir Fry.
How to Cook Vegetables. Healthy cooking for 1 or 2. Healthy cooking for 1 or 2 Don't settle for leftovers or frozen dinners. With a little planning, you can enjoy healthy and delicious meals whether you're dining alone or with a companion. By Mayo Clinic Staff Do you make time for healthy cooking when you're cooking for yourself? If not, you're selling yourself short. Instead of settling for leftovers and frozen dinner, try experimenting with these tips on healthy cooking for one or two: Make a plan. Healthy cooking: How to keep it fun Finding inspiration may be one of the biggest challenges when it comes to cooking for one.
Don't be afraid to mix things up and try a nutritious snack instead of a traditional meal when you're short on time or energy. Finally, why not treat yourself to company from time to time? Aug. 31, 2011 References Erickson M. See more In-depth.
What's in season? | Buying seasonal food makes sense for a lot of reasons. Eating with the natural seasonal cycle means your food requires less resources to grow and often doesn’t need to be transported as far. That means it’s often cheaper, too. Eating with the seasons makes eating well easy, because foods that come into season at the same time have a natural synergy in terms of cooking styles and taste – like a garlic and basil pesto in summer, an apple and rhubarb crumble in autumn, a Jerusalem artichoke and celeriac soup in winter, an asparagus and pea risotto in spring. Please note that some produce is available year round because it has a long growing season or is cold stored. This list aims to give you an idea of when produce is at its peak of taste and value. Select a month from the list below to find out what vegetables, Fruits, berries and nuts and herbs are in season, or use the search box in the top right sidebar.
Some notes and further links on information sources. January Vegetables Back to top May. Food Comparison | TwoFoods.