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More and more Americans are demanding food free of synthetic chemicals and pesticides. The availability of organic foods, particularly fruits and vegetables, has increased significantly over the past decade, helping to drive down cost as more farms choose to grow organic due to demand.
Adding fresh fruit to green salads is not a new trend but is one worth continuing. This grilled chicken and spinach salad blends sweet pineapple with spicy habanero peppers! It’s full of fiber and flavor. You can make it as mild or spicy as you like. If the habanero is too spicy, try the more mild jalapeno pepper instead!
This recipe makes perfect use of fresh locally grown corn and squash. It is packed with nutrition and flavor! To save time use canned butter beans or baby lima beans, drain and rinsed before use. Edamame work well in this recipe also!
Each month we set the facts straight regarding a popular health and wellness myth.
This month’s misconception: All calories are created equal.
A calorie is a calorie is a calorie. Whether it’s from carbohydrate, protein or fat, they’re all the same.
That is true in the most technical sense. But when it comes to good health, wellness and nutrition, that thinking is outdated.
You won’t even know it’s not a pasta bake! Try this traditional baked Italian dish using cauliflower rice, chicken and sausage. All the flavor without all the carbs and calories. A fresh green salad completes the meal!
A favorite take out dish is chicken fried rice, but the caloric density if rice far exceeds what is recommended for one meal. By making it at home and substituting cauliflower rice, you can dramatically reduce the calories and carbohydrate content!