- Add cabbage, beans, zucchini and avocado to a bowl with a sealable lid
- In a separate bowl mix the chipotle rub and apple cider vinegar then add to the salad.
- Seal the bowl and shake well
- Refrigerate for 30 minutes or over night
With the unofficial ending of summer passing I am still holding on to making as many summer veggies as I can until the fall sets in. I love using the nutritional yeast for a nutty “cheese” like flavor that makes the dressing delicious and nutritious.
The avocado is a delicious and nutritious fruit that is lumped in with the vegetable family. It offers a ton of health benefits including a good dose of healthy fat, phyto-nutrients, and essential vitamins and minerals.
Exploratory studies suggest that avocados may support weight management and healthy aging. hlinical trials show that eating avocados can help with better cardiovascular health.
Vitamins (based on 100 gram (3.5 oz) serving)
Vitamin K: 26% of the RDA.
Folate: 20% of the RDA.
Vitamin C: 17% of the RDA.
Potassium: 14% of the RDA.
Vitamin B5: 14% of the RDA.
Vitamin B6: 13% of the RDA.
Vitamin E: 10% of the RDA.
They also contain Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).
Avocados contain small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous,
Lutein/Zeaxanthin: two yellow to red pigments found in veggies and other plants. They are known as carotenoids and are good to help improve vision
Phytosterols: similar in composition to cholesterol. This plant compound is good for heart health.
Avocados are great an this recipe packs a punch of fiber (12.5 grams) and protein (14.5 grams) with just one cup of chickpeas.
This recipe is loaded with protein, monounsaturated healthy fats, potassium, fiber, and omega 3 fatty acids. Add it to your diet for a heart healthy and nutrient dense meal to start your day off right.
I was looking at the calendar for this month and saw that today is the mother of all Taco Tuesdays. It is National Taco Day!
Mexican is one of my favorite cuisines, but a lot of the food is unhealthy and loaded with refined carbohydrates, saturated fat, heavy creams, and not many nutrients.
Did you know that authentic Mexican food does not use any sour cream, cheese, lettuce or tomato? So ultimately, the American version has turned it into a junk food of sorts.
This made me start to think about ways to still enjoy this food while getting needed nutrients.
I have come up with a recipe for chicken tacos that replaces the tortillas with lettuce wraps and holds the cheese and sour cream. In it’s place I have added nutrient rich red cabbage, avocado, and lime.
Do I have your mouth watering? Want to make a healthy taco? Check out the recipe below:
I'm Jeanette Kimszal, a Registered Dietitian Nutritionist. After working in the corporate world of advertising for over 7 years I realized I wanted to turn my love for nutrition into a career. Read More…