Hi MealMasters! I am Dr. Monique May, Board-certified Family Physician and Founder of Physician in the Kitchen™. Through my books and cooking classes, I help busy households enjoy healthy eating without impacting their hectic schedules. Today I want to discuss my personal quest to incorporate more plant-based foods into my repertoire. A behind-the-scenes, “peel-back-the-onion” inside view if you will (I just couldn’t resist the corn-y food pun guys…sorry/not sorry).
People choose to adopt vegan or other lifestyles for a variety of reasons, and they are usually related to improving their health. They may want to eliminate the need for medications to treat their cholesterol or high blood sugar, or maybe they want to lose a few pounds to reach an ideal or preferred weight. By cutting out animal protein, you may notice an improvement in chronic conditions such as joint pain or kidney disease.
For me, in addition to the known health benefits of a plant-based diet, I truly enjoy experimenting and testing recipes featuring vegetables or other plant-based foods. I also get to create in my “lab” while using my many kitchen gadgets and appliances.
Since I also enjoy a good list (I mean who doesn’t: from to-do ones to the best Christmas movies of all time to top travel destinations…I know… wishful thinking these days), I thought I would share my favorite food items that have helped on my journey thus far, in alphabetical order, in a series called Dr. Monique’s Favorite Food ABCs..starting with…
A is for Avocado: how fitting this is the first one because I cannot say enough about this fruit (yes, avocado is technically a berry because it has fleshy pulp and seed).
I am a bona-fide avocado-holic (I even have the t-shirt – see below- as proof!). My BF Kim just gave me an AVOCADO COOKBOOK for Christmas!
Avocados are truly a superfood: they contain LOTS of nutrients, antioxidants (folic acid for example), omega 3 (the good fat), minerals such as potassium and magnesium, fiber, and vitamins such as A, C, D, E, K and are cholesterol- and sodium-free.
Avocados can be used for breakfast (avocado toast, avocado waffles) appetizers, dips (um, guac anyone?), entrees (avocado pasta), and even dessert (chocolate avocado pudding? yes please!).
For all their perks, they can be a bit diva-like when it comes to shelf-life and storage. Hey, no one’s perfect, right? Avocados are a bit