Monday, March 21, 2016

Savor the Flavor of Eating Right

March is designated as National Nutrition Month, a month to spotlight nutrition and the role Registered Dietitian Nutritionist play in making a healthier America.  The goal of the month is to aid people in making healthful food choices and a balanced lifestyle, including adequate amounts of physical activity. This year the theme of National Nutrition Month is “Savor the Flavor of Eating Right”.

National Nutrition Month is a great opportunity to discover new and exciting flavors, while keeping fat and sodium content in check. You can enjoy a world of tastes in a variety of combinations and still follow a healthful eating plan.  Here are some tips on how to add flavor to your food without compromising those health goals.

1.     Lemon and Lime Juice.  Squeeze fresh lemon or lime juice over your favorite vegetables or protein source (like seafood or chicken) prior to cooking for a tangy sweet flavor.  Omit the salad dressing and squeeze juice over your salad.
2.     Hot Sauce.  Only a few small dashes of hot sauce will add significant flavor to your snack or meal for minimal calories.  Most hot sauces contain fewer than 5 calories per teaspoon. Trying adding to grilled chicken, air-popped popcorn, or cooked vegetables.
3.     Fresh Herbs.  Add subtle flavor to a dish or sauce with fresh herbs.  Don’t’ be afraid to experiment with herbs and try thyme where you usually use rosemary or combine multiple herbs for a deeper flavor.
4.     Low Sodium Broth.  Skip the oil and cook your vegetables or protein source in chicken, beef, or vegetable broth.  Broths can also serve as a delicious flavoring agent for meals cooked in slow cookers.
5.     Flavored Vinegar.  Apple-cider, balsamic, or red wine vinegar are a few of the flavored vinegar options available to add a sweet flavor to your food. With such a bold flavor you will only need a small amount. Drizzle your vegetables with a hint of vinegar prior to roasting or use vinegar as a salad dressing

Your Family's Dietitian,

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