Timeless Nutrition Tip
Whether fresh, frozen or canned, we can't go wrong with fruits and vegetables. Often the thought of some limp vegetable with your dinner or a piece of fruit for dessert is not very appealing or desirable.
If this is the case with you, you can make produce an integral part of a recipe. Following are some suggestions you could try:
Toss fruit into a lettuce salad. Dried cranberries, mandarin orange slices or chunks of fresh pear or avocado are good choices.
Puree canned fruits such as apricots, and use as a sauce over low to non-fat ice cream.
Puree fresh or frozen fruit such as mango or raspberries into pudding or yogurt - preferably non or low fat varieties.
Disguise vegetables by pureeing or grating them first. Add these to soups, sauces or casseroles. You can sneak pureed cauliflower into mashed potatoes or finely chopped spinach into pesto sauce. In fact, if you really want to go all-out with cauliflower, you can use them to make Mock Mashed Potatoes!
Oven roasting root vegetables such as sweet potatoes will intensify flavors.