The appearance of this exotic fruit leaves many people feeling confused about how to use it, or even how to open it. Many pass up this super fruit at the grocery store in favor of more traditional fruits.
Pomegranate season typically runs from October to January, making it peak season to enjoy this amazing fruit!
In addition to their high vitamin C content, pomegranate’s are high in antioxidants, which help the body fight free radicals that cause cell damage. Pomegranate juice is higher in antioxidants than red wine, green tea, blueberry and cranberry juice. [click to continue reading…]
Breakfast really is the most important meal of the day. A nutritious breakfast is linked to many health benefits including weight control and improved mental and physical performance. Eating a breakfast high in fiber and in protein will keep hunger at bay until lunch time and help reduce mid-morning snacking!
As the name implies, breakfast literally means to “break one’s fast,” following a good nights rest. According to the American Dietetic Association, the body uses breakfast to refuel its glucose stores and provide the brain and muscles with energy to function throughout the day. However, this doesn’t permit us to indulge in bottomless bowls of sugary cereal to meet our glucose requirement. Instead, look for breakfast options that are high in protein and fiber and low in calories, fat and sugar. Rest assured, following these guidelines doesn’t mean sacrificing taste!
Oatmeal: Top of the list for a reason, oatmeal is an excellent source of dietary fiber. Oats offer many benefits to the body, including improved heart health, bowel function and even a reduced risk of certain cancers and obesity. Instant oatmeal is just as nutritious as regular oatmeal and it’s easier and quicker to prepare!
Mix 1 sachet of instant oatmeal with 1/2 cup of low-fat milk, heat and drizzle with honey. Enjoy! 
English muffin with peanut butter: A good source of dietary fiber and calcium, a whole-wheat English muffin is an excellent alternative to traditional bread. It’s low in calories, low in saturated fat and low in cholesterol. Opt for all-natural peanut butter that’s free of added ingredients and preservatives. Adding banana not only makes for a fantastic flavor combination but also adds 1 fruit serving.
Toast 1 light, whole-wheat English muffin and serve with 1 Tbsp of peanut butter and 1 small banana (sliced). [click to continue reading…]
This is the best onion ring recipe if you love onion rings but want to eat healthy. 
Grilled Onion Rings
Prep: 15 minutes Yield: 4 to 8 servings
Grilled onions are unusually sweet, slightly smoky, and versatile. Serve them in salads, over burgers, salmon fillets, lamb chops, or stuffed in omelets. Leftovers are great served over or under poached or fried eggs for breakfast, with a side of leftover cooked kale, collards, broccoli, or Brussels sprouts or over a green salad with leftover meat in a pack lunch! If you don’t have a covered grill or porch (for winter grilling), cook the onions in a grill pan or George Foreman-type grill indoors. If you are looking for a recipe for onions, these grilled onion rings are not only healthy but delicious.
Basic ingredients:
4 medium-large red onions
Olive oil, to coat
1/2 teaspoon ground black pepper, to mre if desired
1 tablespoon coarsely ground rosemary, sage, thyme, dried parsley or your favorite blend, to taste
1/2 to 1 teaspoon finely ground sun-dried, mineral rich sea salt (Celtic®, Real Salt®, or Malden Salt®) (optional)
1. Cut ends off of onion, then peel back and remove skin. Slice onions into rounds, about 1/3-inch thick. (Thin slices are apt to stick, burn, or fall through grill grates.)
2. Brush both sides of onion slices with olive oil and dust with herbs, spices, and sea salt if desired. Place on grill grates and cook approximately 6 minutes per side, or until onions darken around edges and rings start to separate.
3. Remove from grill and serve warm, or refrigerate in a Pyrex bowl with a lid and serve cold or at room temperature in a salad on omelet. Use within 3 to 4 days for optimal freshness, flavor, and nutrition.
Variations:
* Onion Rings in a Grill Pan: Lightly brush grill pan with olive oil; warm on moderate heat and until piping hot. Cut onion rings 1/4-inch thick. Lightly brush with oil and dust with herbs and spices as desired. Cook for approximately 4 to 5 minutes per side, until slightly charred, soft, and rings start to separate. Hope you enjoy this grilled onions recipe!
Thanks to my friend Chef Rachel for this awesome recipe.
Source of recipe: The Garden of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert Matesz & Don Matesz (Planetary Press, 2004)
Available on this site: http://www.thegardenofeatingdiet.com/
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