These spring rolls were inspired by my recent trip to California, where my partner and I discovered a vegetable spring roll made with a collard green wrapper. We both thought the collard green leaf worked infinitely better than lettuce and is considerably more nutritious than a rice paper wrap.
In addition to being possibly the most tasty and nutritious food on the planet, there are dozens of ways to use avocados. They’re a great source for monounsaturated fats and have the most luxurious mouthfeel. I think it’s the one-two punch of flavor and nutrition that has people going crazy for avocados. My most sincere apologies for adding to the cultural avocado obsession, but it really is well deserved.
Sweet potatoes are one of my favorite comfort foods and because of their high vitamin, mineral, and fiber content they also happen to be a very nutritious alternative to standard potatoes and grains. Although I don’t eat sweet potatoes everyday, I do eat some form of this root vegetable several times a week, making it one of my primary sources of starch. The fry variation is great way to introduce sweet potatoes to skeptical family members or friends.
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If you haven’t tried chia seed pudding, it’s time. These tiny seeds which were prized by Aztec warriors for the energy, strength, and stamina they provided, are packed with omega-3 fats, fiber, protein, and many essential vitamins, trace minerals, and antioxidants.
We don’t own a grill and until I figured out this broiling technique, I was at a loss for how to cook fish. Baking always produced dry fish and I always destroyed the fillet when I tried pan-frying. It was frustrating. Enter the easiest way to cook fish — under the broiler!
I’ve been making this delicious pesto for over a decade. Usually, I make it in bulk and store it in meal-sized portions in the freezer for an easy way to add some amazing flavor to a meal. When you prepare and consume fairly simple foods, sometimes a sauce, or pesto, or special spice combination is a really lovely change-up. This pesto is fantastic because it’s crazy versatile. I’ve used it on rice, quinoa, sautéed greens, roasted veggies, and on top of fish. It really can go with just about anything. My partner eats it by the spoonful.
Overnight oats have had their moment in the spotlight, but it’s for very good reason. They’re cheap, easy, nutritious, portable, and adjustable to accommodate just about any dietary need (except those who need to omit oats). Unfortunately, many of the overnight oats recipes I’ve seen are overly sweetened and unnecessarily complicated. The recipe below is a simplified version that removes the extra sugar and lets the flavors from the pure ingredients stand on their own.
This salad is my go-to lunch right now. It’s packed with delicious flavors, textures, and nutrients to power you through the afternoon with tons of energy and no afternoon slump. I often pair it with a super simple fruit and kefir smoothie for a little extra protein and probiotics.
One of the most important things we can do to improve our diets is to improve the quality of our food sources. While I don’t believe rice is inherently “bad”, the vast majority of people in developed countries consume far too many simple carbohydrates, especially sugar. One way to reduce the amount of carbohydrates while increasing fiber, and many other important vitamins and minerals in our diets is to replace them with vegetables.
The lowly parsnip is an often overlooked, but delicious root vegetable. Parsnips are lower in starch than potatoes and are naturally sweet, so they make an outstanding purée. Because they are high in both insoluble and soluble fiber, parsnips are excellent for overall digestive health. Parsnips (and other root vegetables such as sweet potatoes, yams, beets, jicama, and carrots) have a high content of a particular type of soluble fiber called inulin.