Eating healthy doesn’t mean there isn’t room for occasional treats like Chinese takeout or a drive-thru for our favourite one-of-a-kind cheeseburger. As long as we keep these kinds of meals reserved for true cravings, not convenience, then I can probably keep our healthy eating in check.
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By Melissa D’Arabian The Associated Press
The arrival of apple season is a worthy consolation prize for the departure of summer.
Late summer fruit is perhaps my favourite. Berries are juicy and sweet, in their last flourish before slipping away into elite and expensive status. Peaches and plums are soft and caramel-like in flavour. Even the humble pebbly-skinned cantaloupe boasts rich orange flesh and syrupy-sweet flavour.
Beans are an inexpensive and lean source of protein, fiber and micronutrients. But it’s easy to fall into a bean rut. White beans, black beans, garbanzo beans and fresh green beans easily make their way to the table relatively frequently.
The healthy noodle market is booming, thanks to low-carb fans, and so it’s no surprise that kelp noodles, which used to be a specialty-store item only, are now readily available at the neighbourhood supermarket.
Cornbread has always had a bit of an identity crisis in our house: Is it savory or is it sweet? Does it replace dinner rolls or dessert?
This very dilemma may be what I love most about cornbread: It can go either way.
Boneless skinless chicken breasts are a convenient go-to for so many cooks, from paleo-followers to budget-shoppers to busy moms. The mild flavour makes it incredibly versatile, so it’s easy to slip this cut of chicken into almost any recipe or flavour profile. It’s one of the leanest cuts of meat available, with a quarter pound boasting 34 grams of protein, and only 4 grams of fat.
Check out your grocery store right about now because I’ll bet you’ll find gorgeous tomatoes everywhere. Roma tomatoes are a bargain this time of year, and they are ideal for cooking in all sorts of recipes. Full of vitamin C and A, as well as lycopene, tomatoes are a healthy buy, too.
Sometimes, it’s just too hot to turn on the stove. The key is to stock up your kitchen with “healthy convenience food” that doesn’t require any heat, such as fresh produce, canned beans, canned fish and small boxes of pre-cooked legumes found in the prepared produce section.
Vegetable “noodles” are super trendy, and summer is the best time to make them since the king of veggie noodle ‚Äî zucchini ‚Äî is ubiquitous, and inexpensive.