Health knowledge made personal
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At this point you either love me or are not very happy with me, not one bit. I tend to find people feel about beets like they do about cilantro. They either love them or hate them. The good news is that I think I've converted my mom to the dark side. Or should I say, the dark red side. Waaaahhahahaa. Ahem. For those of you that are beet haters just put on your earmuffs and I promise the next recipe won't have beets. Maybe. Or if you like kale just omit the beets and make a bit pot o' kale. Hey I love kale just as much so I'm not saying a word if you want to go this route. So here was my deal though. I got some gorgeous kale from my farm and then had just bought some gigantic beets too and then I came across this recipe at Linden Tea ; one of my favs. Megi made a winter salad that I had most of the ingerdients for so I told her I was definitely going to make it. This was the recipe that converted my mom.  Kale Salad with Beets, Beet Greens and Apple Cinder VinaigretteSlightly altered from Linden Tea **3 WW Pts Plus6 Servings Printable Recipe Ingredients 3 large beets, greens reserved and chopped 1 bunch kale, de-stemmed and chopped Coarse sea salt and fresh ground pepper, to taste Dressing 1 Tbsp honey 1/4 apple cider vinegar, I used BRAGG 1 Tbsp whole grain mustard 2 Tbsp extra virgin olive oil Optional Topping: Pine Nuts Directions 1. Preheat oven to 400F. Clean and wrap beets in foil. Bake directly on rack for 1 hour (be sure to wrap them well with the opening of the foil to the top as they tend to leak); peel, cool and rough chop then add to large bowl. Add beet greens and kale. Season with salt and pepper. 2. Whisk dressing ingredients in a small bowl and pour over kale mixture. Mix well. Add pine nuts if desired. Nutrition Facts 6 Servings ***3 WW Pts Plus Amount Per Serving Calories 105.4 Total Fat 5.0 g Saturated Fat 0.7 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 3.4 g Cholesterol 0.0 mg Sodium 133.8 mg Potassium 535.6 mg Total Carbohydrate 14.6 g Dietary Fiber 4.1 g Sugars 8.3 g Protein 3.1 g Vitamin A 260.6 % Vitamin B-6 8.9 % Vitamin C 73.3 % Vitamin E 8.9 % Calcium 9.6 % Copper 11.1 % Folate 18.5 % Iron 10.2 % Magnesium 11.2 % Manganese 32.4 % Niacin 3.5 % Pantothenic Acid 1.9 % Phosphorus 5.7 % Riboflavin 7.4 % Selenium 3.2 % Thiamin 5.5 % Zinc 3.3 % |
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Today’s Eat. Live. Be. is about portion sizes and how we control them. Here is what I do when it comes to trying to stick with the correct portion of meats, grains or dairy. I don’t limit fresh vegetables or fruits.
1. Use smaller plates. I eat all meals off app size plates.
2. I measure all foods until I am able to estimate by sight.
3. Chopsticks are my best friend because they help me eat slower and I have come to actually prefer it.
4. I bought an electronic food scale for when I happen to bake or need to measure any ingredient out very accurately.
5. When dining out I try to leave half the meal to take home.
What are your tips and tricks for controlling portion sizes?