Adventures in Eating

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Veggies

Adventures in Eating by Steph Beth Nickel

We know we should eat healthy meals. For most of us, that means eating more fruit and vegetables. And this is the perfect time of the year to get into the habit of doing so.

There will be more and more locally grown produce available at the grocery store. Strawberries. Asparagus. Tomatoes. There’s just something so much tastier about these items.

Plus, farmers’ markets will soon be open. Now that I rarely have worship team practice on Saturday morning, I am looking forward to visiting our local market at least twice a month. I can meander up and down the aisles and consider what meals to create. A walk through the grocery store never has the same effect.

Why not visit the market weekly?

Recently I signed up for an amazing service. Twice a month, a large tote of fruit and veggies is left on my front porch. It’s a little like Christmas. Last week’s haul included Portobello mushrooms, rainbow carrots, gala apples, and so much more.

What did I discover?

Although I don’t like to waste food, it’s even more important to me not to waste the contents of this tote. Why? Because most of the items are grown by local farmers. Letting them go to waste feels more personal somehow.

What did I make using the ingredients in the tote?

An Amazing Omelette

I used one of the Portobello mushrooms and one of the red onions. I also tossed in some spinach. That plus the Asiago cheese I had on hand made for the tastiest omelette I’d ever eaten.

Delectable Cheese Potatoes

I must admit the blue potatoes looked odd (they’re blue all the way through; it’s not just the skin), but when they were fried up and sprinkled with cheese, they were delicious. (True, starch and dairy aren’t good in large quantities, but this is one of my favourite dishes and I eat it every now and then.)

A Last-Minute Casserole

When you’re required to throw together something for a potluck and haven’t prepped ahead of time, you have to get creative. Toss some blue potatoes, rainbow carrots, mixed slaw, and cooked chicken into the slow cooker. Cover with Asian cooking sauce, and 3-4 hours later you have lunch—and a delicious smell wafting through the house.

I love my slow cooker. I also have an Instant Pot but haven’t taken the time to learn to use it yet. I really should. There are lots of recipes out there—and Facebook groups.

A Nutritious Salad

Whether on their own or mixed with other salad makings, fresh mixed greens add flavour, colour, and nutrition to your meal.

I still have some items to use up before Friday, when the second delivery occurs. What shall I do with the remaining spinach, the rainbow chard, and the rutabaga? I have some ideas.

How about you? What would you create with a tote box full of fresh fruit and vegetables? Are you willing to try something new or do you stick to food you’re familiar with?

 

It’s a wonderful time of year to add more fruit and veggies to your diet. (tweet this)

 

 

Before changing your activity level, exercise routine, and/or eating habits, consult your health care professional. What is safe and beneficial for one person can be harmful for another. Note that you implement the information in this post at your own risk.

 

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Stephanie Nickel

 

Steph Beth Nickel is an author, a freelance editor and writer, a labour doula, and a former personal trainer. She’d love to connect with you on Facebook or Twitter, on her website or blog.

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