Flash Required to view this area.

Monday, May 24, 2010

What Are You Waiting For?

Though often our resolutions for change come at the beginning of every year, nothing prevents us from altering lifestyle choices throughout the year. After all, Barack Obama's change came in November 2008. My most recent change has been dietary and it has made all the difference in energy and well being. And while I'm following a new eating plan full of complex carbohydrates, lean protein, and lots of vegetables, I'd recommend starting with little changes.

To start, I would replace foods you can buy pre-made with the same thing created at home. For lunches during the week I eat Mexican: taco meat made with ground turkey over brown rice with salsa verde. A side salad rounds out my meal. The Mexican turkey patty is easy to make, but the real secret comes in the green salsa. Don't buy it at the store! Those versions that come in cans and plastic jugs are loaded with sugar, chemicals, and loads of sodium. And you've no doubt heard the horror stories on news programs recently about hidden sodium and sugar in everyday foods and how they can easily creep into your diet. Excess sodium can lead to heart disease and refined sugar prevents your body from using carbohydrates and fat for energy. So if you can, replaced packaged foods with ones you create at home, starting with this easy salsa verde recipe from Bobby Deen.

Salsa Verde
Inspired by a recipe from Bobby Deen

1 1/2 pounds tomatillos
1 tbs. fresh lime juice
1 white onion, peeled and roughly chopped
1 cup cilantro
2 jalapeƱo peppers, seeded and chopped
Salt and freshly ground black pepper

1. Remove papery husks from tomatillos and rinse well.
2. Cut tomatillos in half and place cut side down on a foil-lined baking sheet. Broil for 5-7 minutes to lightly blacken the skin.
3. Place tomatillos, lime juice, onion, cilantro, and peppers in a food processor and pulse until all ingredients are finely chopped and mixed.
4. Season, to taste, with salt and pepper and refrigerate until ready to use.
Eric Lovelin Photography

No comments:

Post a Comment