7 Super Foods You Should Eat At Least Once A Week

#4)  Quinoa: Not only is quinoa high in protein, but the protein it supplies is complete plant based protein, meaning that it includes all nine essential amino acids.

Usage Idea: For a twist on your favorite pasta recipe, use noodles made from quinoa.

Avocado Stuffed with Quinoa Salad 

 INGREDIENTS:

2 cups Tri-color Quinoa, cooked

¼ cup Red Onion, small dice

½ cup Cucumber, small dice

½ cup Tomatoes, small dice

2 Tbsp Fresh Cilantro, chopped

2 Tbsp Olive Oil

1 tsp Red Wine Vinegar

½ tsp Salt

4 Avocados, halved and pitted

DIRECTIONS:

Prepare quinoa according to package directions. Fluff with a fork and transfer to a large bowl. Mix in the red onion, cucumber, tomatoes, cilantro, olive oil, vinegar and salt. Cut each avocado in half and gently scoop out of the shell, keeping it intact. Scoop the quinoa salad into the center of each avocado. Serve immediately.

 

#5)  Berries: All berries are sources of fiber, a nutrient that many Americans are lacking in their diets and one that is important for the digestive system.

Usage Idea: Add a few berries to your oatmeal in the morning for a well-rounded, fruity breakfast.

Roasted Asparagus, Strawberry and Walnut Salad

INGREDIENTS:

1 lb Fresh Asparagus, tough ends snapped off, cut into 1″ pieces

1 Tbsp Olive Oil

1× 10 oz pkg Fresh Spinach, torn in bite sized pieces

1 pt Strawberries, hulled and sliced

½ cup Toasted Walnuts, coarsely chopped

Dressing:

½ cup Vegetable Oil

¼ cup Raspberry Vinegar

1 tsp Sugar

½ tsp Salt

DIRECTIONS:

Preheat oven to 400 degrees and line a broiler pan with foil. In a large bowl, toss asparagus in olive oil and arrange on pan in a single layer. Roast until crisp tender, about 15 minutes. Remove from oven and cool to room temperature. Meanwhile, mix spinach, strawberries and walnuts in a large bowl and whisk dressing ingredients together. Add roasted asparagus and dressing to spinach mixture then toss tocoat. Serve immediately.

HELPFUL TIPS:

Leftovers of this salad will make a delightful lunch the next day.

 

#6)  Eggs: Eggs are a source of high-quality protein that can help to keep you feeling fuller, longer. Egg yolks contain lutein and zeaxanthin—two antioxidants that can help keep eyes healthy.

Usage Idea: Pair scrambled eggs with a little bit of salsa and a corn tortilla for a quick and easy breakfast taco.

Korean-Style Mushroom Rice Bowl

INGREDIENTS:

1¼ cups Whole Grain Brown Rice

4 Tbsp Olive Oil, divided

2 Eggs

2 Carrots, julienned

1 cup Crimini Mushrooms, sliced

1 Zucchini, sliced into thin strips

1 cup Packed Baby Spinach

1 cup Bean Sprouts

2 Tbsp Soy Sauce

1 Tbsp Hot Chili Garlic Sauce

½ tsp Sugar

2 Tbsp Low-sodium Beef Stock

2 Tbsp Toasted Sesame Oil

Toasted Sesame Seeds, for garnish

DIRECTIONS:

Cook rice in rice cooker or on the stove per package instructions. Heat 2 tablespoons oil in a skillet over medium heat and fry eggs over easy; remove to a plate. Heat remaining oil in a large skillet over medium-high heat. Add carrots, mushrooms, and zucchini to skillet and saute for 4 minutes. Add spinach, bean sprouts, soy sauce, garlic sauce, sugar, stock, and sesame oil; saute for 1 minute.

HELPFUL TIPS:

Place cooked rice in large bowl and arrange vegetables on top. Position eggs across top and sprinkle with sesame seeds.

 

#7)  Beans: Beans can be a good plant-based source of iron, a mineral that transports oxygen from your lungs to the cells in your body.

Usage Idea: Throw some white beans into a sauté with squash, zucchini, fresh tomatoes and pair with brown rice.

Homemade Hummus

INGREDIENTS:

3 cloves Garlic, peeled and quartered

¼ cup Plain Low Fat Yogurt

1 Tbsp Fresh Lemon Juice

2 tsp Olive Oil

¼ tsp Paprika

¼ tsp Ground Cumin

¼ tsp Salt

⅛ tsp Pepper

1× 19 oz can Chickpeas, drained

Pita Chips

DIRECTIONS:

Place garlic cloves in food processor and pulse until minced. Add all remaining ingredients and process until smooth. Serve at room temperature.

HELPFUL TIPS:

Serve with pita chips that you bake yourself from quartered slices of pita bread, brushed with olive oil, and baked at 400 degrees until golden. Much less expensive than the pita chips in the bag.

 

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