Super-Food Menu — Weekend Cooking by Heather Ramsdell in Food Network Magazine, September 23rd, 2011
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The American dietary guidelines recently got a makeover from pyramid to plate.
The new model, or MyPlate, is a more simplified version of its pyramid relative, but it still conveys the same message to eat a healthy, balanced diet of fruits and vegetables, whole grains, lean protein and low-fat dairy.
The new guidelines go a step further when it comes to fruits and vegetables. It suggests to eat a colorful variety everyday, which is a simple way to ensure your diet is full of important vitamins, minerals and antioxidants.
MyPlate was on our minds when Food Network Kitchens sat down to brainstorm the October issue of Food Network Magazine. We wanted to develop a meal full of colorful foods that provided an extra antioxidant punch.
Our super-food menu has salmon and walnuts (high in omega 3’s, pictured above), kale and butternut squash (high in vitamins A and C), pomegranate seeds (a good source of antioxidants) and yogurt, which has probiotics essential in healthy digestion.
One of our favorite recipes is for Kale Chips. They’re a super easy and quick way to prepare this healthy green, plus kale chips store well so you can make big batches.
When you’re whipping up this weekends menu, pair it with this healthy, probiotic drink:
Pineapple-Ginger Lassi: Blend 1 1/2 cups pineapple, 1 cup each yogurt and ice cubes, 1 tablespoon honey, 1 teaspoon fresh ginger, pinch salt.