It’s finally spring… at least on the calendar! And even though there may be snow falling in much of the United States right now, I can’t help but feel that I need lighter, fresher meals. This artichoke salad is a fresh take on potato salad. This recipe is particularly good in the spring, when new potatoes, artichokes and leeks are in season and at their most tender, but if you are gung-ho on saying goodbye to winter, this salad can be a good option any time of year by trading out the artichokes for jarred artichokes or swapping them for whatever is seasonal in your area… think broccoli, green beans, or even radicchio. Continue reading “Dinner Tonight: Artichoke Salad”
I love white kidney beans. Well, I love all beans. Beans are an excellent source of protein, but they also contain protective fiber. One cup of kidney beans provides 11 grams of fiber. Fiber helps eliminate toxins and, more importantly, slows the release of complex carbohydrates, resulting in balanced blood sugar over several hours.
I also love artichokes. Their low-fat, high-fiber content makes them ideal for supporting heart health, as well as prevention of cancer. Artichokes are a nutrient-dense food, featuring 16 essential nutrients including magnesium, potassium, phosphorus, iron and calcium. Aside from its stellar mineral content, the artichoke is a good source of fiber, vitamin C, and folate.
Combine these two foods with a few other ingredients in a whole grain wrap and you have a filling, energy-rich lunch that will help fuel you through the afternoon. Continue reading “Lunch Today: Artichoke and White Kidney Bean Wraps”