What I've recently learned is that while I cook fairly healthy, there's always room for improvement. A quick look at my most recent blog posts points to cheese, caramel apples, and a dinner without protein.
Don't worry, I'm not giving up the good stuff. But this weekend, we took a brave new approach to eating.
Nothing was covered in cheese, and we didn't skip meals. We ate only whole grains and looked at nutrition labels to figure out fiber and protein counts. Together, we constructed meals that included not just healthy vegetables and grains, but also legumes for a complete food experience.
Needless to say, we ate a lot of beans over the weekend.
But we might have just eaten healthier in the last four days than we ever have. I'm still learning about constructing meals, but whatever I learn I hope to pass along to you.
For starters, here's a recipe for our new favorite breakfast, only slightly adapted from the nutritionist. It's chock-full of wintry flavor, not to mention plenty of nutrients and fiber. And of course, we use organic everything to make it meet our strict house food policies.
It comes together in just a few minutes, but to speed things up in the morning (especially on work days), I like to have the dry ingredients and the pot sitting out overnight so there's nothing to hunt for in the wee hours of the morning.
1 cup lowfat milk (or almond milk)
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1 tsp - 1 tbls raw or brown sugar, to taste
1/3 cup canned pumpkin (or fresh pumpkin puree)
1 cup rolled oats (not the quick-cooking kind)
1 tbls ground flax seed
chopped pecans for garnish
In a small pot, bring the milk, spices, and pumpkin to a boil, stirring frequently. Add the oats, lower the heat, and cook for about 5 minutes or until tender. Serve in bowls with the flax seed and pecans sprinkled on top.