Monday, May 12, 2014

To your good health!

Mary Sullivan

My apologies for being late with this blog. I had completely forgotten that the electricity in my building would be turned off this morning until after lunchtime. Fortunately, I had food on hand that didn't have to be cooked, so I had a good breakfast—LOL!—and a morning away from the computer didn't hurt at all!

Yesterday, I spent Mother's Day with my daughter—always a pleasure. One thing we have in common is a real joy in preparing and eating healthy food.

She gave me a small food processor and a cookbook we have both been waiting for, by a local blogger who makes up the best, healthiest recipes. The cookbook author's blog is called Oh She Glows, as is her book and it's wonderful. I can't wait to read it and try the recipes.

Our dinner was a selection of recipes my daughter had chosen from the book. Delicious.

My interest in healthy eating started very early. I remember in my late teens and early twenties horrifying my family with the new things I wanted to try, like gasp, brown rice. Keep in mind this was a looooong time ago.

One of the recipes I enjoyed, starting way back then and continuing on to this day is also one of the most simple, but it delivers an amazing shot of nutrition. I have it for either breakfast or lunch.

I chop up a small unpeeled apple into a bowl and cover it with plain, unsweetened yogurt. Then I top it off with a variety of seeds, any combination of the following—pumpkin seeds (pepitas), sunflower seeds, sesame seeds, flax seeds. In the last few years, I've added chia and hemp seeds to boost nutritional value and to increase staying power, so the dish will fill my tummy for longer throughout the morning. If you like nuts, they can also be added.

Do you have any healthy favourites you turn to regularly?

I'd like to give away a copy of ALWAYS EMILY to anyone who comments on this blog. I will announce the winner on the weekend!

14 comments:

BW said...

When I try to eat healthy I always return to eating more raw fruits and vegatables. This time of the year, a nice healthy salad is a favorite.

Anonymous said...

From MarcieR

Hmm, healthy snack. Apple with cheese or apple with peanut butter.
Popcorn too.

mary sullivan said...

BW, how right you are that this time of year is an excellent time to eat more healthy foods with all of the wonderful fruits and vegetables that will appear in the next few months! Definitely, summertime is salad time!

mary sullivan said...

Marcie, you've just mentioned one of my favourite snacks, especially if the cheese is a strong cheese like an old cheddar or a firm Swiss cheese!

bn100 said...

any fruit and veggie

bn100candg at hotmail dot com

Tammy Yenalavitch said...

Fruits, Vegetables, Chicken and Fish. Salads are a great choice. I do romaine lettuce and spinach. Carrots, pecans, celery, strawberries and grilled chicken with a fat free dressing.

mary sullivan said...

bn100, yes to fruits and veggies!

mary sullivan said...

Tammy, that salad sounds delicious!

Laney4 said...

I just tried multigrain bread for the first time this week, and I absolutely love it! I go easy on the breads, mind you, but our systems still require the fibre (and I don't need all the sugar found in regular white bread)!
There's nothing like a toasted tuna sandwich (also great for brain matter) for lunch, with some celery and/or carrot sticks, followed by a banana (peeled from the bottom up so as to avoid those stringy pieces) - and a few strawberries just because.

penney said...

That sounds good my favorite is this,
Cranberry Walnut Chicken Salad
1 pound boneless chicken breast, cooked and shredded
1 large head romaine lettuce, torn into bite-size pieces
8 ounces sharp cheddar, cut into small cubes
1 Granny Smith apple, cored and cut into small chunks
1 cup candied or spiced walnuts (or any variety of nuts that you like)
1/2 red onion, sliced thin
1/2 cup dried cranberries
Dressing
1/4 cup water
1/4 cup dried cranberries
1/4 cup red wine vinegar
1 shallot, peeled
1 clove garlic, peeled
2 teaspoons fresh thyme
2 teaspoons Dijon mustard
salt and pepper
3/4 cup olive oil
Directions
1. Process all dressing ingredients except oil in food processor until shallot and garlic are finely chopped. Add oil and continue to process until emulsified.
2. Combine all salad ingredients and toss with 1/2 to 3/4 cup dressing. Divide salad among plates and serve.
Penney

mary sullivan said...

Laney, multigrain bread is so delicious and so much better for you than white bread. I only learned about peeling the banana from the bottom a short while ago. It's so much easier!

mary sullivan said...

Penney, thank you for the awesome recipe! This sounds delicious. I'm going to print it up to try!

Kaelee said...

I love an avocado, red pepper and roasted corn salad.

One avocado diced.
One quarter of a red pepper diced.
A handful of frozen corn thrown into a dry frying pan and roasted until brown spots appear on it.

Dressed with your favorite salad dressing. Anything goes with this.

We will add cooked quinoa and sometimes toasted pumpkin seeds as well if it is meatless Monday.

linda s said...

We love frozen blueberries. Still frozen, they have the texture of a popsicle.

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