Healthy Eating

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Healthy Eating

Posted in: vitamins in nutritionvitamins's Blog

Healthy Eating

The following recipes contain nutritious foods to help you stay healthy during pregnancy and fight off illness:

Fruit Salad With Poppy Seed Dressing
Ingredients:

1 cup fat-free and sugar-free lemon yogurt
1 teaspoon vanilla extract
1 teaspoon poppy seeds
1 large orange, peeled, with pith removed and segments cut in half
1 ripe banana, peeled and cut into 1-inch slices
1 cup red or green seedless grapes
1 sweet, firm apple such as Gala, Fuji or Red Delicious, cored and cut into bite-sized chunks
Granola cereal

Directions:
Combine the yogurt, vanilla and poppy seeds in a small bowl until well blended. Combine the grapes, apple chunks, orange sections and banana slices in a large bowl. Add the yogurt mixture and stir to coat all the fruit. Sprinkle with granola cereal. Serve immediately (makes two servings).

Winter Vegetable Soup
Ingredients:

1 teaspoon olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 ounces pancetta, chopped (optional)
1 cup chopped onion
1 28-ounce can whole tomatoes, drained and chopped
3 cloves garlic, minced
2 cups cubed, peeled acorn squash
2 14 1/2-ounce cans fat-free, less-sodium chicken broth
2 cups diced, peeled red potato
1/2 cup chopped celery
4 cups chopped kale or spinach
1/2 cup chopped carrots
1 15 1/2 ounce can navy beans or other small, white beans, rinsed and drained

Directions:
Heat oil in a Dutch oven over medium-high heat. Add pancetta; sauté three minutes. Add onion and garlic; sauté three minutes.

Add squash and the next six ingredients, stirring to combine. Cook four minutes, stirring occasionally. Add tomatoes; cook two minutes. Stir in broth and bring to a boil. Reduce heat; simmer eight minutes. Add kale; simmer five minutes. Add beans; simmer four minutes or until potato and kale are tender. Serves four (serving size about 2 cups). Recipe courtesy of Sharon Madalis.