Cooking Light Magazine, Green Pea and Parsley Hummus
Happy St. Patricks Day (a day early)! Seems like a good day to fit more green things into our diet, ones that are actually healthy for us!
Breakfast: How about avocado toast with an egg and green pepper scramble? Avocado is full of good-for-you monounsaturated fat, folate and potassium.
Snacks: Edamame is the perfect mix of carbohydrate, protein and fat for an afternoon snack, packed with fiber, folate, vitamin K, manganese and potassium. Or try the cooking light Green Pea and Parsley Hummus pictured above, with a variety of veggies.
Lunch: Add a kiwi to the side of your sandwich or salad. One little kiwi packs 100% of our daily requirement for vitamin C! What a great fruit, just slice off the top of one side and you can eat it with a spoon, scooping out the yumminess!
Dinner: Add some parsley to turkey meatballs for dinner. Parsley is not just a garnish but full of vitamins A, C and K as well as folate. And if you make the hummus above, you will have some on hand for this recipe! A favorite dinner recipe of mine is from Chef Joyce Goldstein presented at the Healthy Kitchens, Healthy Lives Conference, Moroccan meatballs. It calls for about 1/2 cup total chopped parsley between the sauce and the meatballs. Check out my Facebook post from May 2016 for the recipe.
Moroccan Meatballs, Chef Joyce Goldstein
Have a great day! Be Well.
-Brenda
** Blog content may not be applicable to your condition. Please discuss individual nutritional needs with Brenda during scheduled visits.