Going Green in the Kitchen
Filed Under (Nutrition, Real Eating) by JenB on 07-12-2009
I am a carnivore to the core, but it doesn’t mean I can’t appreciate what Mother Earth does. When preparing my meals, I make a strong effort to make sure my plate is a little more than meat and potatoes….I need a little green.
I have found SIMPLE, REAL vegetables that are easy to prepare and meet my color requirements before digging into dinner.
One of them being BRUSSEL SPROUTS! This tiny cabbage like vegetable is packed with vitamin C and is delicious when roasted slightly al denté. To prepare, I cut the bottoms off and discard, then I cut a sliver of the tops off and toss sprouts and tops into a bowl. From there, toss the sprouts in olive oil, garlic, salt, pepper (and if I am feeling fancy-a little rosemary or herbs de provence). Spread coated sprouts onto a baking sheet and bake in the oven at 425 degrees for 20-30 minutes, depending on your oven. They should come out cooked, but crisp.
My other no-fuss favorite is roasted ASPARAGUS. Simply cut the white ends off the asparagus spears, lightly grease your baking sheet with olive oil then brush olive oil onto the spears. Dust lightly with salt and pepper, bake at 350 degrees for about 15-20 minutes for skinny asparagus spears, about 30 for thicker ones. Feeling like your asparagus needs a little inspiration? Sprinkle FRESH grated reggiano or parmesean cheese.
These two simple REAL foods can help you get the NUTRIENTS YOUR BODY NEEDS and give your plate a little boost in color!
- Jennifer Browning
