Apples are one of those quintessential healthy eating choices! You can dice them up and throw them into your hot cereal with some cinnamon for a fresh take on breakfast, toss them in smoothies, slice them atop green salads to sweeten them up and add texture, dip them in nut butter or yogurt for a snack, roast with savory fall veggies, bake with a topping of your favorite granola…so many ways to enjoy them! And perhaps the best part? Antioxidants and phytochemicals in apples have been linked to help prevent a number of chronic diseases, including: Alzheimer’s, lung cancer, heart disease, breast cancer, diabetes and more. Store unwashed apples in the coldest part of your refrigerator. Be sure to store separately from strong-smelling veggies like onions or garlic, as apples will take on their strong flavors. Good food tip: to ensure you get the best of your will power when it comes to snacking in between meals, ask yourself “Am I hungry enough to eat an apple?” If the answer is yes, eat an apple. If the answer is no…then you’re not hungry. 🙂
For oven-cooked Brussels Sprouts: Preheat oven to 425°F. Trim the stem base (don’t take off too much or they simply fall apart) and outer leaves and slices lengthwise. Toss with olive oil (about a tablespoon), salt, pepper, and mix until coated thoroughly. Roast on a baking sheet until tender and caramelized, about 20 minutes. You can just eat them like this but if you want to make them truly amazing, try drizzling with equal parts olive oil and balsamic vinegar and a little honey.
Cabbage is a handy thing to have around. Don’t let it be that vegetable that sits in the bottom of your refrigerator drawer for months on end. There are endless opportunities to use it up. I’m constantly pulling mine out and adding it to my “just about anything”. I like to make cabbage “shavings” by first cutting the cabbage in half, then simply shaving off pieces from along the edges. Also, if you’re like me and rarely use a whole cabbage in one sitting, keep the cut edges from drying out by rinsing and storing in a sealed plastic bag.
Featured Recipe: Fish or Chicken Tacos
Total time: 17 minutes. Makes 12 tacos.
1 lb. Salmon, or Tilapia Fillets OR Chicken Tenders
1 Tablespoon Extra Virgin Olive Oil
12 Corn Tortillas OR Butter Lettuce leaves as wraps
1 Small Red Onion, diced
1 Roma Tomato, diced
1 Anaheim Pepper, finely diced
2 Cloves Garlic, fine
Juice of 1 Lime
¼ Teaspoon Cumin
¼ Teaspoon Coriander
¼ Teaspoon Chili Powder
¼ Head Red Cabbage, thinly sliced
½ Cup Plain Greek Yogurt
½ Cup Light Sour Cream
4 Ounces Cotija Cheese, crumbled
Salt & Pepper, to taste
Garnish: 1-2 Radishes sliced, Lime, & Fresh Cilantro
Combine onion, tomato, Anaheims, cilantro, garlic, lime, cumin, coriander, chili powder, and salt and pepper to taste. Taste, and adjust seasoning, erring on the strong side. Add cabbage to salsa mixture, cover, and refrigerate.
Combine yogurt and sour cream in a small bowl, cover and refrigerate.
Heat a large skillet over medium-high heat, and add in olive oil. Season the fish fillets with salt and pepper, and add to pan, cooking until done, about 3 minutes for each side.
Place tortillas in a warm towel and place in a warm 200 oven rack for a minute or two to warm.
Flake the fish fillets, and add 1/3 of each fillet to a tortilla (or lettuce leaves), top with salsa/cabbage mixture, cream sauce, and cotija cheese. Garnish with watermelon radish slices, fresh cilantro, lime wedges and enjoy!
Adapted from recipe by thedevilwearsparsley.com