I am on an avocado kick right now. One of my favorite snacks is half an avocado sprinkled with sea salt, and just eating it with a spoon. I also am trying to find creative ways to use up all the avocados, since I buy so (too?) many at a time and they all get ripe at once! Avocado pasta salad is a great choice.
Avocados are loaded with phytosterols and polyhydroxylated fatty alcohol (PFA), which contain an arsenal of anti-inflammatory benefits to help prevent and relieve osteoarthritis and rheumatoid arthritis. Continue reading “Lunch Today: Avocado Pasta Salad”
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Beans and rice are a classic combination in many cultures. Together they make up a complete protein, which basically means they provide all nine of the essential amino acids needed in your diet. Super healthy and economical, this recipe for black beans and brown rice is packed with protein, fiber, iron and zinc.
Raise your hand if you have overly ripe bananas. Now raise your hand if you are buying bananas just to watch them turn brown so you can make banana bread. If you are like me, you may be doing a little extra baking during this time – and banana bread is an easy and healthy thing to try, even if you aren’t really a baker!
Move over green smoothie, here comes the purple smoothie. Combining red cabbage with blueberries makes this smoothie a pretty purple color! It also makes it very nutritious and delicious.
Guest blog by Lee Crosby, RD, LD. Lee is a staff dietitian at Barnard Medical Center.
