If you have been following my blog, you know that I believe that we can all eat healthier with a little imagination. Maybe you have had this happen to you. I was the recipient of some leftover church casserole made with hamburger, mushroom soup, and a little zucchini. Having been raised in a household that never threw any food out, I knew I had to be creative if I wasn’t going to be sick. Sooooo..
I coarsely chopped 1 onion and sautéed it in a little olive oil, then added 8 oz. of sliced mushrooms I bought at the grocery store and cooked until they started to brown nicely. Then I added a whole bag of baby spinach that I had refreshed in water, drained and left wet to the pan and tossed in the casserole on top. Covered and cooked until the spinach was wilted and I was ready to serve. If you look at what I started with and what I ended up with, you can see that instead of one meal that was going to make me sick I now have at least 3 healthy meals and I made dinner for 2 and one lunch for myself out of 2 C of unhealthy casserole.
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Don’t forget that fall is a great time to roast vegetables. And it is so easy. This week I also trimmed up a bag of Brussel sprouts, peeled and quartered a butternut squash and after scooping out the seeds sliced the squash into thick ½ inch slices and quartered an onion. The I layered the vegetables on foil and sprayed each layer with a little olive oil and roasted until tender crisp in a 350 oven which took about 40 minutes. Now what to do with all those vegetables.
Remembering that every meal should be a balanced meal, I often add vegetable to my breakfast. I slice the Brussel sprouts in half and sauté the medley in a little olive oil for a few minutes and then cook an egg on the side. Voila, you have a healthy breakfast. Enjoy!
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Ken Corliss, OD
Board Certified, ABO (253) 845-0585