We’re always reading and exploring information about healthier food choices. One really interesting documentary we watched this week is Forks over Knives, which presents a case for a whole food, plant based diet. While we haven’t thrown away all our food and started fresh, we were already proponents of eating real food, prepared at home. Our first step on the journey is to return to eating far more fruits and vegetables, and to reduce the prime position animal products are taking on our table.
So why feature these breakfast eggs in today’s post? Eggs Benedict are an old favourite of ours. We’ve eaten many, and fed them to our friends. But this is definitely a healthier option.
These poached eggs are served on a whole grain buckwheat English muffin loaf, which is topped with mashed avocado. Hothouse tomatoes are on the side. What could we substitute next? Perhaps some cooked mushrooms and chickpeas? Watch this space for more healthier food choices. Meanwhile, this is as good as any Benny, and moving us in the right direction.
One of our good health mantras is, “Eat Less. Move more.” In truth, it might be closer to “Eat more fresh, plant-based foods and less animal-based and processed foods. Move more.” Somehow that’s just more complicated for folks to understand, accept, and stick with. One thing is for certain, we’ve looked at all sorts of diets and eating styles, and we know that making vegetables the main course of any meal is vital to getting the fibre and nutrients a body needs. So instead of a salmon sandwich, we knew our Friday fish was calling out for a salad.
Today’s lunch includes greens, tomato, carrot, cucumber, and mushrooms. It could just as easily be a combo of the veg you like best. The rules are, strive for colour, things that can be eaten raw, and be sure to get the leafy stuff in there. We split a 7.5 oz can of water-packed wild caught salmon between two of us, and topped the salad with (for two) 2t/10ml each of Dijon, fat free plain yogurt, and pesto whisked together with 3T/45ml lemon juice.
How will you get more veg in your diet today?
Leftovers can be a great start to lunch, and using them up while they are top-of-mind is key to preventing them from becoming a science experiment at the back of your fridge. This is a salmon loaf from the classic Anne Lindsay cookbook, Lighthearted Everyday Cooking. Ours is an ancient dogeared copy, but it is still a wealth of easy, practical healthy recipes.
We paired it with a slaw of grated carrot and shaved celery, dressed with a mix of equal parts Dijon, light mayo, and rice vinegar.
It’s well known amongst our friends that we love a celebration. Today’s breakfast is a salute to Cinco de Mayo. One of the great things about having a multicultural family is more excuses to get together, reconnect, and of course, eat delicious food. Our whole wheat tortilla is topped with salsa, black beans, avocado, tomato and a scrambled egg. This will get us off to a running start, for sure!