4.2018

Zion Nat'l Park, Columbine

food preparation

Spring Into Healthy Eating

Spring is upon us! Asparagus is back, so are strawberries—it’s time to start thinking about how to welcome the change of the seasons with a fresh approach to cooking. Chili, soup, and stew are not as appealing when the trees are budding, as they are when the branches are bare.

Planning ahead is the key to success when it comes to eating well.  The warmer temperatures and longer days are marvelous reasons to incorporate the practice of taking 90 minutes a week to prepare food for the upcoming week. Dust off and clean up the BBQ for grilling veggies and fruit to be used later in casseroles, salads, sandwiches and salsas. (of course, you can use the broiler as well—it’s more convenient!). Think: peppers, asparagus, squash, pineapple, tomatoes, garlic, eggplant, onions, just about any of your favorite fruit or veggies… when you add one or three to a pot of quinoa or barley, throw in some white beans, fresh parsley, and sprinkle with feta cheese, you’ve got a light, healthful, and delicious spring or summer dinner.

Stay tuned for recipes and yummy eating ideas!

"After thirty years of eating healthy foods and participating in regular, vigorous exercise, I was astounded to discover I have Coronary Artery Disease. In March of 2010, I had two stents placed in my Left Anterior Descending Artery- this was big. I consulted Robin Mallery, RN, knowing she is a local expert on Cardiac Rehabilitation. I especially respected her lifestyle of nutrition and physical fitness. Robin’s reassurance that I was doing many things correctly, and her instructions on how to fine-tune my program to deal with this life-threatening disease, was invaluable. Robin’s exquisite grasp of balancing traditional medicine with diet, exercise, relaxation and fun has helped me through this medical crisis". --Maiya Gralia, Licensed Clinical Social Worker and cross-country ski instructor and coach

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