There are many foods in the grocery store that you may typically pass by, because they seem a little foreign to you or you wouldn’t know how to cook with them. However, you may be passing up foods that are worth trying because of their extreme health benefits. Many people call these foods ‘superfoods’ because they are packed with nutrients that make you healthier with every bite.
The ‘superfoods’ we highlighted this week were:
- Walnuts because they are rich in omega-3 fatty acids which are good fats that help your heart and brain. They also contain melatonin which aids in a good night’s sleep!
- Quinoa is a whole grain that holds the highest protein of any of them. It often referred to “the mother of all grains” and is packed with Vitamin B which boosts your energy levels.
- Ginger looks like an old root–and it dates back to some pretty old times! Ginger was as popular as salt and pepper back in the 1800’s because of its natural stomach-ache curing abilities.
- Salmon travel between fresh and saltwater throughout their lives which make them bright orange and in the ‘superfoods’ category. They eat tiny plants that soak up a lot of sunshine and produce antioxidants that help you!
- Blueberries were once believed to have magical powers-and as it turns out-they are very special! Their dark blue color and outer skin naturally protects the blueberry just as it does for you!
Nutritionists Ruthanne Hilbrich and Annessa Chumbley shared their knowledge about these ‘superfoods’ with me this week and helped all of us get a jump start incorporating these foods into our meals with some great recipes.
Unfried Rice
2 cups chicken broth
1 cup quinoa
2 eggs, beaten with 1 tbsp of milk
1/4 cup diced onion
1/4 cup diced carrots
1/4 cup baby peas
1/2 cup Chinese bean sprouts
2 tsp. soy sauce
1/4 tsp. sesame oil (optional)
In a medium saucepan, heat chicken broth on high until boiling. Add quinoa, cover, and reduce to simmer. Simmer on low for 16 minutes. Meanwhile, spray a medium skillet with cooking spray. Add beaten eggs, swirling to coat the bottom of the pan. Cook eggs on medium heat until they reach a dry consistency. Remove eggs and chop into small pieces; set aside. Add diced onion, carrots, baby peas, and bean sprouts to pan that eggs were in. Saute until veggies are tender. Drain quinoa. Add soy sauce, sesame oil, eggs, and onion/carrot/pean/bean sprout mixture to quinoa, tossing to coat. Serve with warm Sweet n’ Sour Sauce, if desired.
Crunchy Walnut Granola
By Flourish
2 cups rolled oats (not quick-cooking)
1 cup walnut pieces
½ cup wheat germ
½ cup non-fat dry milk
¼ cup sunflower seeds
¼ cup slivered almonds
3 Tbsp ground flaxseed
½ cup sugar-free maple syrup (log cabin)
2 Tbsp milk
½ cup Splenda®
1 tsp ground cinnamon
1 tsp vanilla extract
½ tsp almond extract
pinch of salt
Heat oven to 275˚.
In medium-sized bowl, combine dry ingredients. In small bowl, pour maple syrup and whisk in milk, Splenda, cinnamon, vanilla, almond extract and salt. Pour wet mixture over oat mixture, stirring well to coat granola evenly. Spread onto a large sheet-pan. Bake for 1 hour, stirring every 15 minutes. (If you like more crispy granola, bake for longer, but for more chewy, bake a shorter time). Enjoy as is, or toss into yogurt for a healthy breakfast!
Raspberry Vinaigrette Baked Salmon with Blueberry Salsa
By: Flourish
1 - 2 cups raspberry vinaigrette (Light Done Right Kraft brand works best
zest from ½ orange
4 salmon filets (3 - 4 oz each)
1 cup fresh spinach
½ red onion, sliced
kosher salt
ground black pepper
4 orange slices
Preheat oven to 400˚. In a small bowl, (you could also use a hefty ziplock bag), place salmon filets and cover with raspberry vinaigrette. Let marinate 30 minutes. On a baking sheet lined with foil and sprayed with cooking spray, place beds of spinach for the salmon. Top each bed of spinach with 3 - 4 slices onion, and a sprinkle of kosher salt and fresh ground pepper. Remove salmon filets from marinade and lay on beds of spinach (skin side down). Top each salmon with salt, pepper, three onion slices and an orange slice. Bake until salmon flakes easily with a fork, about 15 - 20 minutes.
*General rule: 10 minutes of baking time for every inch of the thickest part of the fish!
Serves: 4
Blueberry Salsa
1 cup fresh blueberries
¼ cup crushed pineapple, drained
1 small kiwi, chopped
2 Tbsp finely chopped red onion
1 tsp white wine vinegar
1 tsp orange zest
1 Tbsp juice from orange
1 tsp Splenda®
In a small bowl, combine all ingredients in order. Spoon over baked salmon and serve!
Ruthanne Hilbrich and Annessa Chumbley are registered dieticians with Clarian Bariatrics and Flourish! Nutrition Inspiration. Flourish is a new, one-of-a-kind project for Ruthanne and Annessa that is worth checking out. Their DVD series includes original recipes, cooking lessons, nutrition information, fitness education, and more! These dedicated dieticians can help you learn more about superfoods and a healthy diet by teaching you the basics of healthy eating and how to make nutritious foods a part of your life. Check out their website at http://www.flourishyourlife.com/ for more information!