Healthy eating and physical fitness go together, but there are no magic foods that cause you to be one hundred percent healthy by just eating the one food.

No, you need a variety of foods from each of these food groups each day. It’s also important to watch the portion size so as not to overeat. Make your mealtimes pleasant and relaxed occasions and your healthy foods will work effectively with your healthy emotions to give you a healthy body.

Berries

You may like all types of berries or just one or two favorites, but you can never go wrong by adding a few fresh berries as a quick energy snack or frozen berries made into a luscious smoothie in place of calorie laden desserts. Berries are high in vitamin C across the board, but some are high in other nutrients as well. Choose ripe blueberries for vitamin C and heaps of anti-oxidants for the health of your circulatory system. Gogi berries are less well-known but are wonderfully rich in many of the nutrients your body needs to be nutritionally and physically fit.

Citrus

The foods of the citrus family are widely recognized as a valuable source of vitamin C. Choose fully ripe citrus fruits for the best nutritional value and choose citrus as near to the tree as possible. Tree ripened fruits picked at the peak of perfection and consumed with hours of picking give you the top nutritional rating. Try grapefruit for breakfast. Add a dash of fresh squeezed lime to your salad as a dressing and enjoy slices of orange with coconut in a light honey dressing for dessert.



Vegetables

The variety of vegetables is amazing. For people who are vegetarian or vegan, choosing vegetables to be part of a nutritionally sound diet is a way of life. Your vegetable group provides many of the minerals required in a good diet. For example, you may realize that potassium is necessary for healthy nutrition. Many people claim the benefits of potassium found in a single banana. But did you know, you can also get adequate potassium in your diet by eating a stalk of broccoli? Try a salad of fresh young spinach topped with pine nuts and stirred with lightly cooked penne’. Feta cheese and a light vinaigrette dressing to create the perfect light luncheon meal.

Whole Grains

Like many other of the best foods, choosing only one type of whole grain for your meals doesn’t provide all the variety you need to be nutritionally sound. Often, mixing two or more whole grains together will give you complete proteins. For example, brown rice and wheat kernels with a spicy seasoning are a popular dish in many countries.

Salmon

Salmon is lean fish and nutritionally one of the best fish choices. It is rich in Omega-3 oils that are noted as helping improve the functioning of the brain. Salmon baked whole with just lemon or lime as a seasoning makes a fantastic main dish or a hearty luncheon featured menu item. Salmon is also commonly found in chilled seafood dishes.

Legumes

A legume is the name for a variety of fruits with a single dry seed. Legumes are sometimes called pods. Examples of edible legumes are soybeans, peas, dried beans and peanuts, among others. Legumes are rich in iron and high in fiber, making them excellent nutritional choices. Peanuts are a type of legume that have been used to make hundreds of different products some edible and others with various types of helpful uses.

Nuts and seeds

Nature has packed a lot of goodness into small packages. Most everyone has heard of walnuts and pecans which are very good nutritional products, but did you realize that flax seeds are brain food–containing critical non-meat sources of the Omega-3 oil.

Lean proteins

The keyword here is lean. Americans eat far too much protein compared to the rest of the world. Cut down of portion sizes–three ounces will provide all the needed protein needed for your day. Also, trim all visible fat from your protein source. Alternatively, use non meat substitutes such as the complete proteins found in vegetable dishes like beans and brown rice.

Tea

Depending on the type of tea you prefer, you can get an energy boost from a cup of green tea, or the calming effect of chamomile tea. Get going with mint teas or start your day with Earl Grey Breakfast Tea. Herbal teas are soothing, tasty and good for you. Non herbal teas will help you to stay alert when you need help to function.

Olive oil

Olive oil is probably the healthiest substance you can use to keep fat in your diet. You can use it on your salad, mix it with a little vinegar to create your own, or fry other foods in the hot oil. Just make sure that the temperature is not too hot so that the oil is broken down.


Top 10 healthy food to keeps you fit

My low carb lunch for today:

tuna fillets
lemon juice
pumpkin oil
+
tomato
+
rice cakes
+
grapes.

Think about your health.


#lunch #health #tuna #lemonjuice #pumpkinoil #riceakes #tomato #grapes #lowcarb


Healthy lunch idea

We're in the depths of winter here at Well on Wheels headquarters, but like the birdies, I'm thinking spring.  This month's menu features some warming comfort foods as well as light and refreshing green vegetables to ease into the seasonal transition.  An abundance of spices such as curry, cumin, cinnamon and ginger liven up many of these meals.

Coconut Curry Tofu and Veggies with Brown Rice  

Azuki Bean, Kambocha Squash and Kale Sautee with Brown Rice

Triple Green Tofu with Brown Rice

Tofu Scramble with Spicy Homefries and Salsa

Dijon Agave Glazed Tempeh with Quinoa and Strignbeans Amandine

Fire-roasted Tomato and Black Bean Chili, Cumin Spiced Zucchini and Brown Rice

Sesame Tofu with Cabbage and Carrot Ribbons and Brown Rice

Chickpea Tuno with Raw Cruciferous Vegetable Slaw

Red Lentil Millet Cakes with Carrots, Strignbeans and Green Curry

Tempeh Stroganoff with Mushroom and Broccoli on Rice Noodles

Baked Tofu with Eggplant Caponata and Sautéed Greens with Caramelized Onion

Lentils with Strignbeans and Brown Rice

Tofu Mock Salmon with Beets, Sautéed Kale, Quinoa and Cashew Tartar Sauce

Creamy Pumpkin Penne with Escarole and White Beans

Sesame Tempeh, Broccoli and Red Pepper Stir Fry with Brown Rice

Maple Glazed Tempeh with Forbidden Rice Pilaf and Brussels Sprouts

Sezuan Tofu with Eggplant and Red Pepper on Brown Rice

Escarole and White Beans with Asparagus and Leek Risotto

White Bean Fritters with Pumpkinseed Pesto and Zucchini Ribbons

Dijon Agave Glazed Tofu with Mashed Root Vegetables and Brussels Sprouts Amandine

Mexican Chili with Brown Rice

Pasta with Shiitake Mushroom, Snow Peas and Fresh Basil

Spring Vegetable Stew with Baked Polenta

Thai Yellow Curry with Tofu and Veggies on Brown Rice

Stuffed Portobello on a Bed of Asparagus Risotto with Chipotle Cashew Aioli


Eggplant Caponata with Creamy Butter Beans and Baked Polenta

Tofu Piccata with Mashed Root Veggies and Asparagus

Tempeh and Broccoli with Spicy Sesame Peanut Sauce on Rice Noodles

Barbecue Tofu with Dilled Red Bliss Potatoes and Brussels Sprouts

A Month of Menus

It's been feeling like summer this week, and the menu reflects entrees suitable to warmer weather.  These are some of my favorites which I haven't cooked in awhile.


Tempeh stroganoff with broccoli on brown rice

Ratatouille and cannelini beans with fire-roatsed tomato marinara on penne

Thai coconut yellow curry on brown rice


Baked tofu with arugula pesto, mashed potatoes and broccoli

Eggplant caponata on baked polenta with green bean and shiitake sautee

Baked portobello with wilted escarole and cannelini bean on brown rice
 

This Week's Menu


I recently set up a table at the Bethlehem Health Fair in Bethlehem, CT to introduce visitors to some vegan treats.  Enthusiasm and interest in learning about healthy eating was high, and I was happy to share my experience of transitioning to a healthy diet 18 years ago.


I made a quick and easy Cannelini Artichoke Heart Dip that I spooned into a pastry bag and piped onto endive leaves and zucchini rounds for a pretty presentation.  These little bite-sized hors d'oeuvres pack a ton of flavor and everyone raved about how delicious they were.


The recipe can be found in my new cookbook, Easy Peasy Vegan Eats, which contains over 100 gluten-free vegan recipes that are simple to prepare, yet also healthy and delicious.  I was happy to surprise even skeptics that vegan food can be tasty!


Several people came to me with health-related questions.  One woman had recently discovered she's allergic to eggs and dairy and needs to stay away from wheat.  She was depressed at the thought of giving up so many foods she's eaten her whole life, but after we talked for a little while, she was happy to learn that my cookbook covered all of those bases and offered some exciting new ways to prepare ingredients that were new to her.  She eagerly bought a copy and said she couldn't wait to get started!


A man came to me explaining that he had heart disease and seven stents, and his doctor recommended he lose weight.  He had recently seen the documentary Forks Over Knives and was considering switching to a vegan diet.  After we spoke for a while and I answered many of his questions, he left for a bit, then came back with his wife because she's the one who does the cooking.  After she tasted the bean dip, she was happy to buy a cookbook and said was looking forward to making it at home for them.


This was a great opportunity to advocate a whole foods vegan diet for health, and I also provided free literature from Vegan Outreach to expose attendees to the ethical reasons as well.  I'm glad to have been part of this event.  Thank you Pat and Erika Ueberbacher for your hard work and invitation to participate, and for taking photos!

Bethlehem Health Fair

I've been keeping my fingers crossed for the longest time that the weather will warm up that it's getting really tough to chop my veggies!  Nonetheless, I managed to pull together this early Spring menu for my clients.

Week 1

Baked Tofu with Red & White Quinoa and Broccoli Cauliflower with Cashew Bechamel

Black Bean Confetti Rice Salad

Pan-Fried Tempeh with Cremini Mushroom Gravy, Colcannon and Carrots

Week 2

Black Bean and Fire-Roasted Tomato Chili with Brown Rice

Broccoli Pasta Alfredo with Sauteed Mushroom and Caramelized Onion

Butternut Squash and Chickpea Stew with Cumin Seed and Quinoa

This Week's Menu