LWES 2014

Living Well Eating Smart #52

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Click here to print recipe 7 MEDITERRANEAN ALL-STAR FOODS BELL PEPPERS Color and variety are key with the Mediterranean Diet and TopLine ® Bell Peppers (westmorelandsales.com) add just that with their vibrant Yellow, Orange and Red Bell Peppers. With nearly 200% the Daily Value for vitamin C, 2 grams fiber and 25 calories per pepper, they make the perfect nutrient-rich addition to any meal. For a main course, stuff bell peppers with cooked quinoa and marinara, top with cheese and bake until heated. HUMMUS For a classic "Med Spread,"Sabra ® Hummus (sabra.com) is a must to include. With heart-healthy fats, fiber and a bit of protein, hummus can be used as a traditional bean dip for pita chips or enjoyed in place of mayonnaise in wraps. Use it to add unique flavor to recipes, too. Spread Sabra ® Classic Hummus on top of fish fillets, top with herb-seasoned breadcrumbs and bake at 400°F for 10-15 minutes or until flaky. OLIVE OIL Whether scrambling eggs or baking cake, olive oil is the main source of fat used in the Mediterranean Diet. It's favored for its delicate taste and healthful monounsaturated fat content. When selecting an olive oil for cooking, dressings and dips, O-LIVE & CO ® Extra Virgin Olive Oil (o-liveandco.com) is a brand that delivers. Each bottle is pressed and sealed within two hours of harvest so you get fresh, smooth olive oil every time. 24 INGREDIENTS: 4 cups spicy low sodium vegetable juice 4 Sunset ® Campari ® Tomatoes, seeded and coarsely chopped (NuVal ® Score – 96) 2 Avocados from Mexico, seeded, peeled and cut into ¾-inch pieces (NuVal ® Score – 89) 1 large celery stalk, thinly sliced (NuVal ® Score – 96) 1 medium TopLine ® Yellow Bell Pepper, cored and cut into ½-inch pieces (NuVal ® Score – 96) 1 medium cucumber, seeded and cut into ½-inch pieces (NuVal ® Score – 93) ½ bunch radishes, nely chopped (NuVal ® Score – 99) 1 (15.5 ounce) can Big Y ® Great Northern beans, rinsed and drained (NuVal ® Score – 69) ¼ cup World Classics Trading Company ® red wine vinegar 1½ teaspoons chopped fresh cilantro (NuVal ® Score – 90) ½ teaspoon Big Y ® chili powder – Big Y ® salt, to taste DIRECTIONS: u In a large bowl, combine all ingredients. u Cover and refrigerate soup for at least 30 minutes before serving. Nutrition Facts Per Serving: Calories 230, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 240 mg*, Carbohydrates 32 g, Fiber 12 g, Protein 8 g *Based on rinsing and draining beans thoroughly. NO-COOK AVOCADO AND VEGETABLE SOUP Serves: 6 11 96 PREPARE DELICIOUS, EASY RECIPES

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