Post by jan on Jul 20, 2021 7:00:00 GMT
This round runs from Monday, June 21 through August 1. It’s not too late to join us. Just add your board name, first name and your goal for this round to this thread. All are welcome!
Challengers:
Cherryt38/Cherry — continue exercising
cathygeha/Cathy — OP eating and 10 minutes activity every day
jasimons/Judy — more variety in food choices
Holly Gail/Holly — Maintain lifetime at goal status
bmazzo/Beverly — Weigh regularly and try to move more
jalibmu /Jan — adding more fruits and veggies into my meals
Hosts:
Cherry — June 21–June 27
Cathy — June 28–July 4
Judy — July 5–July 1
Holly — July 12–July 18
Jan — July 19–July 25
Challengers:
Cherryt38/Cherry — continue exercising
cathygeha/Cathy — OP eating and 10 minutes activity every day
jasimons/Judy — more variety in food choices
Holly Gail/Holly — Maintain lifetime at goal status
bmazzo/Beverly — Weigh regularly and try to move more
jalibmu /Jan — adding more fruits and veggies into my meals
Hosts:
Cherry — June 21–June 27
Cathy — June 28–July 4
Judy — July 5–July 1
Holly — July 12–July 18
Jan — July 19–July 25
Bev — July 26–Aug 1
SUMMER is one of my favorite seasons, and a big part of the reason why is all the fresh summer foods that are available.
Here are some foods that are in season right now.
Beets. The are a good source of vitamin C and folate . They also provide fiber, which will help your system run smoothly, and are even thought to help protect against heart disease and certain cancers. Beets for the win! There are purple and golden beets, so next time you are at the store, look for beets either raw and cook them up in your oven, or – even better in the warm summer weather – buy pre-cooked and peeled beets for easy prep.
Cantaloupe. This fresh summer food is a must-have for fruit salads, or even eaten cut in half with a scoop of protein-rich cottage cheese in the middle! Cantaloupe is a great source of beta-carotene which is important for healthy eyes, as well as vitamin C. The good news is that cantaloupe has a low calorie count per serving, so add this to your list!
Corn. Who doesn’t love corn on the cob? It’s a great way to include some healthy, whole, fresh summer foods in your summertime BBQs. Corn is a good source of vitamin C, as well as fiber and folate, plus lutein, which helps promote healthy eyesight. I love it grilled up with a little salt and pepper, sliced off onto a plate to make it easier to eat. You can use corn on the cob in fresh salads, or added to beans and salsa as a rich, hearty and healthy appetizer!
Raspberries. Raspberries are especially healthy, as they are a good source of vitamin C and fiber, provide folate and magnesium, and deliver up two of the B vitamins (B2 and B3). But the best part? Raspberries are an excellent source of antioxidants – they have 50% more antioxidant potential than strawberries! I use them in smoothies, add to yogurt or ice cream, and just eat them on their own. Be sure to buy them in organic form if you can – commercial varieties may use lots of pesticides.
Summer Squash. I am a fan of both zucchini and the yellow crookneck summer squash varieties. They are a light, refreshing way to enjoy the delicious bounties of summer veggies, and they are so easy to prepare – you can literally eat the entire vegetable! They make for a tasty side dish that offers up manganese, magnesium, vitamins A and C, fiber and folate. A delicious way to eat your nutrients! You can also spiralize them and use them in place of noodles in a cold summer salad.
Here are some foods that are in season right now.
Beets. The are a good source of vitamin C and folate . They also provide fiber, which will help your system run smoothly, and are even thought to help protect against heart disease and certain cancers. Beets for the win! There are purple and golden beets, so next time you are at the store, look for beets either raw and cook them up in your oven, or – even better in the warm summer weather – buy pre-cooked and peeled beets for easy prep.
Cantaloupe. This fresh summer food is a must-have for fruit salads, or even eaten cut in half with a scoop of protein-rich cottage cheese in the middle! Cantaloupe is a great source of beta-carotene which is important for healthy eyes, as well as vitamin C. The good news is that cantaloupe has a low calorie count per serving, so add this to your list!
Corn. Who doesn’t love corn on the cob? It’s a great way to include some healthy, whole, fresh summer foods in your summertime BBQs. Corn is a good source of vitamin C, as well as fiber and folate, plus lutein, which helps promote healthy eyesight. I love it grilled up with a little salt and pepper, sliced off onto a plate to make it easier to eat. You can use corn on the cob in fresh salads, or added to beans and salsa as a rich, hearty and healthy appetizer!
Raspberries. Raspberries are especially healthy, as they are a good source of vitamin C and fiber, provide folate and magnesium, and deliver up two of the B vitamins (B2 and B3). But the best part? Raspberries are an excellent source of antioxidants – they have 50% more antioxidant potential than strawberries! I use them in smoothies, add to yogurt or ice cream, and just eat them on their own. Be sure to buy them in organic form if you can – commercial varieties may use lots of pesticides.
Summer Squash. I am a fan of both zucchini and the yellow crookneck summer squash varieties. They are a light, refreshing way to enjoy the delicious bounties of summer veggies, and they are so easy to prepare – you can literally eat the entire vegetable! They make for a tasty side dish that offers up manganese, magnesium, vitamins A and C, fiber and folate. A delicious way to eat your nutrients! You can also spiralize them and use them in place of noodles in a cold summer salad.
Thoughts ? any if these you currently eat or willing to try ?
Here is a recipe using beets. (I haven't yet tried it, but it sounds good).
Bold Beet and Lentil Salad
Fresh arugula, lentils and sliced beets are combined with fresh herbs and rich toasted walnuts and creamy goat cheese for a sweet, flavorful and hearty meal.
4 cups arugula (or baby spinach or any preferred salad greens)
1 1/2 cups cooked lentils (or quinoa or any variety beans)
1 1/2 cups cooked, sliced beets
1/4 cup toasted, chopped walnuts
2 oz. goat cheese (or blue cheese or feta)
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. lemon juice
Black pepper (to taste)
To Make:
1. Divide the spinach between two plates. Top each plate with 1/2 cup lentils, 1/2 cup beets, and 2 Tbsp. walnuts.
2. Crumble 1 ounce cheese over each plate. Sprinkle the parsley and basil on top.
3. In small bowl, whisk together the oil, lemon juice, and black pepper. Drizzle half of the dressing on each salad.
Here is a recipe using beets. (I haven't yet tried it, but it sounds good).
Bold Beet and Lentil Salad
Fresh arugula, lentils and sliced beets are combined with fresh herbs and rich toasted walnuts and creamy goat cheese for a sweet, flavorful and hearty meal.
4 cups arugula (or baby spinach or any preferred salad greens)
1 1/2 cups cooked lentils (or quinoa or any variety beans)
1 1/2 cups cooked, sliced beets
1/4 cup toasted, chopped walnuts
2 oz. goat cheese (or blue cheese or feta)
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. lemon juice
Black pepper (to taste)
To Make:
1. Divide the spinach between two plates. Top each plate with 1/2 cup lentils, 1/2 cup beets, and 2 Tbsp. walnuts.
2. Crumble 1 ounce cheese over each plate. Sprinkle the parsley and basil on top.
3. In small bowl, whisk together the oil, lemon juice, and black pepper. Drizzle half of the dressing on each salad.
