In today’s supermarkets, fibre-rich cereals made from whole grains remain the gold standard of what is possible for nourishment in your morning bowl.
Depending on the store, you may find an expanding selection of ‘new and improved’ snacks like lentil crackers, puffed snap pea pods, gluten-free brown rice crisps, sweet potato chips and various energy ‘bites’ to name a few.
If you never really want to read a food label, here are 4 helpful questions to ask in choosing nutritious food.
Milk is a grocery store category that is exploding in response to consumers who are looking for specific functionality in their milk or plant-based beverage that relates to their overall lifestyle.
Eating with a seasonal focus, such as featuring the in-season greens in these fritters in the springtime, almost always results in more delicious and nutritious food being consumed.
Chickpeas are a very affordable, versatile source of quality protein and carbohydrate energy. Keep canned chickpeas in the pantry. Open, drain, rinse, then toss into salads, mash with avocado as a sandwich spread or even sprinkle a few on a homemade pizza.
Although lesser known than the citrus fruit family, strawberries, like all berries, are a great source of vitamin C. Load up on berries in the spring and summer, and freeze for a burst of the sunshine vitamin throughout the winter months.
Because this yummy cake makes 18 slices, to minimize the temptation to overindulge and practice mindful eating, freeze half to enjoy at a later date or when impromptu guests pop in.