Don’t Forget The Fruits And Veggies
Campbell’s Kitchen came up with a few great tips staying healthy in 2010. So easy to incorporate into your day to day life.
- Keep frozen vegetables on hand. They’re easy to add to pasta dishes, soups or omelets.
- Include more vegetables on sandwiches instead of extra meat or cheese. Try slices of cucumber, red pepper or spinach on sandwiches to sneak in extra veggies.
- Add raspberries, slices of peaches and strawberries to cereal and yogurt.
- For a cool, healthy treat, freeze stemmed grapes or sliced melon on a wax paper-lined baking sheet until solid, then store in freezer bags. When you crave something icy and sweet, go for a couple of pieces of frozen fruit instead of ice cream.
- Add slices or cubes of fresh fruit to salads. Try tossing fresh spinach, sliced pear and a few walnuts with a splash of olive oil and balsamic vinegar. Or how about mixed greens with orange segments, toasted almonds, a few Greek olives and a drizzle of red wine vinegar and olive oil? The possibilities are virtually endless.
- Grill fruit on skewers for a unique and yummy dessert. Pineapple, bananas, peaches, strawberries and plums are all great candidates for grilling. Thread big chunks of fruit onto wooden or metal skewers and grill over medium heat until lightly charred and soft but not mushy, 8 to 10 minutes depending on how ripe the fruit is. Serve the warm skewers with frozen yogurt.
- Have fruit fondue for dessert. Dip chunks of fresh fruit into a small dish (about 1/4 cup) of chocolate syrup.
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October 21, 2016
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