We’re hosting a Healthy Every Week Challenge for the month of May; a month-long initiative to develop healthy eating habits. The plan is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter .
How did the second week of the Healthy Every Week Challenge go for you? Did you eat enough whole grains?
The second week of the challenge was a success for me. After falling head over heels for quinoa in pancakes, I couldn’t resist eating quinoa as my whole grain for nearly every meal. I even used some of Toby’s different quinoa ideas. From a Mexican flavored quinoa salad with lime, avocados, and black beans to completely delicious enchilada chicken and quinoa stuffed bell peppers; I was celebrating Cinco de Mayo with quinoa all last week.
One of my favorite things about spring is how affordable produce becomes. Instead of buying frozen food, I become inspired to cook more at home with fresh, seasonal vegetables. I found a variety of bright baby tomatoes and squash on sale at the grocery store and knew I wanted to incorporate them into something for this week’s theme: eating more whole grains. Of course pasta was the first thing on my mind; to me a big bowl of pasta is like a giant serving of comfort.