Every so often, my clients and friends say that recommended targets for vegetable and fruit consumption seem unrealistically high, and that we have to accept as a fact that we just can’t get enough of them, especially when eating away from home. I just returned from a terrific vacation to beautiful northern California where I learned that this doesn’t have to be the case. The delicious foods I enjoyed there showed me the many ways – regardless of specific produce choices based on seasonal availability – we can include vegetables and fruits in our meals all day long.
Eggs contain the highest quality protein available, along with vitamins A and D, B12, thiamine, folate, choline, zinc, iron, phosphorus and selenium. In addition, eggs are a good source of lutein and zeaxanthin, which are recommended for eye health. The American Heart Association (AHA) includes a medium-size egg in its list of recommended low-cost, nutrient-rich foods. Overall, the evidence shows that eating one egg per day is fine for most healthy people and does not result in significant changes in blood cholesterol and triglyceride levels.
Everyone can benefit from eating a wide range of gluten-free whole grains. Gluten-free cooking and baking goes beyond replacing the few most popular gluten grains like wheat, barley, triticale and rye in your favorite recipes. There are many more whole grains that do not contain gluten. This means more choices, more whole grains and whole grain flours to mix and match with local, seasonal produce for an endless variety of daily meals. It is a celebration of the earth’s bounty.
It’s easy to feel overwhelmed and powerless when we hear about the many problems caused by our history of mistreating Mother Earth. Feeling overwhelmed can make it hard to imagine that each one of us can personally make a difference in the health of the planet and global climate change. But I believe we all have the power to make an impact by how and what we eat. Yes, it’s true!
Food fads come and go. Consider how much the pendulum has swung from the low-fat 1990s to the carb-conscious new millennium. Similar to modern-day politics, food choices have become increasingly polarizing. There are vegetarians of all types, raw foodies, people who skip gluten, or all grains, those who don’t do dairy, and those who try not to eat anything white. The question is how do these trends relate to children? Should parents invite their kids to adopt some of these food fads or not?