According to Health magazines, there are 5 new foods that we are all encouraged to try this year. Several of them may already be in your diet, but others may not. Let us know what you think.
Greek Yogurt
Why: “Greek-style yogurt is higher in protein than the regular variety,” says Jonny Bowden, author of “The Healthiest Foods on Earth.” One commercially available full-fat product lists 15 grams of protein for a one-cup serving, and its 2 percent-fat version lists 19 grams. With studies touting the value of a high protein breakfast, Greek yogurt is a great way to start the day. “Eating protein in the morning keeps you satisfied and cuts down your urge to overeat during the rest of the day, and Greek-style yogurt is a fast way to get it,” says Bowden.
We have noticed that this yogurt can be found in most grocery stores now. It is a little more expensive than regular yogurt by “thicker and creamier” as well. It can also be substituted for sour cream, butter and milk in recipes. Just experiment!
Quinoa
Why: According to Susan M. Kleiner, R.C., and author of “The Good Mood Diet”, Quinoa is “higher in protein compared to other grains—one cup cooked has eight grams—and it’s also a complete protein.” Quinoa has a nutty texture and is a great substitute for about any grain in your pantry. Suggested use is as a side dish to rice or potatoes.
Nut Butters
Why: Alice and I make almost weekly trips to the health food store near our work. One of the first things we do is fill a container with almond butter. Nutt butters such as almond, cashew, hazelnut and pistachio, can help lower cholesterol levels and lessen the risk of heart disease. Alice and I will bring some to work and spread it on wheat crackers, or dip cut celery into it. Yummy!
Flax Seed
Why: According to Jonny Bowen, author of “The Healthiest Meals on Earth”, flax seeds are “unusually rich source of alpha linolenic acid, an omega-3 fat well known for its anti-inflammatory and heart-healthy properties”. Sold whole or ground he reminds us that they are perishable, so we need to keep them in the refrigerator to keep them from going rancid. Alice and I blend a few tablespoons of flax seed in almost everything we bake; from pancakes to smoothies, and no one is ever the wiser!
Dried Fruit
Why: Dried fruit – cherries, pineapples, pears – are easily storable substitutes when their fresh counterparts are unavailable. Dried fruits’ water content shrinks considerably, making its nutrients concentrated, says Bethany Thayer, R.D., a spokesperson for the American Dietetic Association. Rich in vitamin A and several B vitamins, dried fruits are also a good supply of minerals, like potassium and iron. They’re high in natural sugars, too, so Thayer advises consumers to avoid products containing additional sugars.
Because of their sweetness, many people think of these edibles merely as snacks. They’re much more versatile, says Thayer. Besides using them as snacks, we have put them in salads, pancake mixes, and all kinds of breads. Cream cheese with bits of dried fruit makes a great spread for appetizers, and a platter of softer cheeses, served with dried fruits and nuts, makes a great end-of-meal crowd pleaser.
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