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Looking for healthy recipes? Whip up a delicious, unique spinach salad now! – Film Daily

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The benefits of a healthy diet are endless. Fresh fruits and vegetables keep your heart and stomach healthy, lower your risk of cancer, help you lose weight, improve your memory, and keep bones and teeth strong. They can also help you sleep well, and they will only help you feel better physically and mentally.

For a healthy meal, try Popeye, the Sailor-Man’s favorite vegetable. Loaded with essential vitamins and minerals, spinach is a great choice for your next meal. We found some great spinach salad recipes that you and the whole family will love!

Apple and spinach salad

There is definitely such a thing as a boring salad. Fortunately, this spinach dish brings flavor and fun as it is made from a delicious mix of sweet and savory ingredients. It’s dipped in a tangy champagne vinaigrette and will always be a crowd-pleaser.

ingredients

  • 10 ounces baby spinach
  • 2 large apples, pitted and thinly sliced
  • 1 ½ small red onion, peeled and thinly sliced
  • 1 cup toasted walnut halves (or pecans)
  • ⅔ cup of dried cranberries
  • 5 ounces of crumbled goat, feta or blue cheese
  • 1 serving of apple cider vinaigrette
  • ⅓ cup of extra virgin olive oil
  • ¼ cup of champagne vinegar (or more apple cider vinegar)
  • 2 tablespoons of lemon juice
  • 1 tablespoon of Dijon mustard
  • 1 peeled, chopped clove of garlic
  • A great pinch of salt and black pepper
  • 1 tablespoon honey or maple syrup

manual

  1. For the champagne vinaigrette, mix all of the olive oil, champagne vinegar or apple cider vinegar, lemon juice, Dijon mustard, garlic, salt and black pepper, and honey or maple syrup in a large bowl.
  2. Whisk them together. You can also put them in a mason jar, tighten the lid on the jar, and then shake it.
  3. To make the salad, take a large bowl and add spinach, apples, red onions, walnuts, dried cranberries, and half of the cheese.
  4. Drizzle all over the vinaigrette.
  5. Swirl the salad to mix all the ingredients together.
  6. Pour the cheese over it.

Four berry spinach salad

Sometimes fruits and vegetables are like peanut butter and jelly, they just go together like a piece of clothing. The dish itself is not only delicious, it looks like a work of art. It says: “Nature’s sweet almonds in a berry-filled salad. . . sour dressing contrasts deliciously with sweet seasonal fruits. “

ingredients

  • 1 tablespoon of rapeseed oil
  • 1 tablespoon of orange juice
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of water
  • 2 teaspoons of lemon juice
  • ½ teaspoon of sugar
  • ½ teaspoon of poppy seeds
  • ⅛ teaspoon of ground allspice
  • A pinch of ground cinnamon
  • 4 cups of fresh baby spinach
  • ½ cup of fresh raspberries, blueberries, blackberries, and sliced ​​strawberries
  • 2 teaspoons of roasted, chopped walnuts

manual

  1. Take a small bowl and add the first ten ingredients. Whisk them until blended.
  2. Add the spinach and berries.
  3. Drizzle with the dressing.
  4. Pour the walnuts lightly over them.
  5. Discard the salad and it’s ready to eat!

Balsamic Salmon Spinach Salad

Salmon is home to great proteins that help your body heal faster from injuries and protect your bones and muscles. It’s also full of Vitamin Bs, which reduce your risk of heart disease, which makes salmon a smart addition to any feast.

The balsamic salmon spinach salad is not only great for you, it is also ready to eat in no time at all!

ingredients

  • 1 6 ounce salmon fillet
  • 2 tablespoons of divided balsamic vinaigrette
  • 3 cups of fresh baby spinach
  • ¼ cup of diced avocado
  • 1 tablespoon of chopped and roasted walnuts
  • 1 tablespoon of roasted sunflower seeds
  • 1 tablespoon of dried cranberries

manual

  1. Sprinkle the salmon with 1 tablespoon of vinaigrette.
  2. Take a grill pan and coat it with cooking spray.
  3. Place the salmon in the skillet and grill for 10 to 15 minutes, or until the fish flakes easily with a fork.
  4. Cut the salmon in two.
  5. Take a large bowl and toss in the spinach with the remaining vinaigrette.
  6. Divide the salad on two plates.
  7. Decorate the salmon with avocado, walnuts, sunflower seeds and cranberries.

We know you have even more great spinach salad recipes so drop them off below!

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Healthy Eating

The #1 Best Food to Eat to Reduce Inflammation, Says Dietitian

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Is It Really Possible To Choose A Food To Reduce Inflammation? According to Toby Smithson, MS, RDN, LD, CDCES, FAND, Diabetes Lifestyle Expert at DiabetesEveryDay and author of Diabetes Meal Planning and Nutrition for Dummies.

“It’s hard to pick just one food as the best food to reduce inflammation,” says Smithson. “Reducing inflammation is a holistic nutritional approach that follows the guidelines for the Mediterranean Diet. More specifically, it’s a diet that’s high in fruits, vegetables, nuts, whole grains, fish, and healthy oils. “

According to a study published by Cambridge University Press in the journal Proceedings of the Nutrition Society, the Mediterranean diet may reduce chronic inflammation, which may help reduce the risk of cardiovascular disease. In addition, research shows that the Mediterranean diet is also linked to longer life and is also regularly ranked as the best diet for weight loss.

However, while many of the foods in the Mediterranean diet are helpful in reducing inflammation, there is one food in particular that is particularly powerful in reducing inflammation and that is cherries.

Cherries are high on the list for reducing inflammation“Says Smithson. “They get an A + for their antioxidant content (anthocyanins, beta-carotene, and vitamin C) as well as polyphenols, which act as antioxidants and can stop damage to your cells. Studies have shown that cherries reduce inflammation and oxidative stress. “

Thanks to these antioxidants, cherries can help reduce inflammation from joint pain and even swelling from arthritis. Studies also show that tart cherry juice is also helpful in reducing inflammation.

Now that you are aware of all of the amazing anti-inflammatory benefits of eating cherries, you may as well include them in your diet! Here are a few healthy recipes made with this sweet fruit that you can easily make at home. Then check out our list of the 100 Easiest Recipes You Can Make.

Waterbury Publications, Inc.

Enjoy this sweet fruit in a creamy smoothie bowl in the morning, topped with coconut chips, cocoa nibs and cherries, of course.

Get our recipe for a chocolate-covered cherry smoothie bowl.

Chocolate and cherry bread pudding with pistachios in a baking tray with spoonWaterbury Publications, Inc.

Use some leftover bread and beat that cherry bread pudding for dessert one night! This bread pudding uses two whole cups of cherries that give you that cherry goodness with every bite.

Get our recipe for Chocolate Cherry Bread Pudding with Pistachios.

Honey pecan cherry granolaJason Donnelly / Eat This, Not That!

Use up your bag of dried cherries and prepare this granola for easy yogurt parfaits on busy mornings!

Get our Honey Pecan Cherry Muesli recipe.

melted lava cherry chocolate cake with frozen yogurt and spoon on black plateJason Donnelly

Melted lava cake with cherries for dessert? It doesn’t get much better than that. Unless, of course, it’s a scoop of vanilla ice cream.

Get our recipe for Pressure Cooker Melted Lava Chocolate Cherry Cake.

Paleo fruit smoothie in a glass on wooden surfaceRebecca Firkser / Eat This, Not That!

This two-layer fruit smoothie combines a peach smoothie bottom with a cherry smoothie top. It’s paleo, which means you don’t have to worry about dairy or added sugar!

Get our recipe for Easy Paleo Fruit Smoothie.

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Healthy Eating

US Labor Department to offer virtual seminars in August about prevailing wage requirements

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LUMBERTON – Cooking summer vegetables with fresh herbs is a delicious variant of summer products. With the Robeson County Farmers Market now open, as well as other product stalls across the county, it’s the perfect time to explore fresh herb growing and / or cooking. Whether you plant them yourself or buy them at the farmer’s market or in the grocery store, using fresh herbs you can quickly transform ordinary meals into extraordinary dishes.

In addition to helping the taste of foods while saving on salt, fat, and sugar, herbs can provide additional benefits. Researchers have found that many culinary herbs (both fresh and dried) contain antioxidants that can help protect against diseases such as cancer and heart disease. Cutting a fresh herb into a dish also instantly gives the appearance an extra boost!

Unless your recipe dictates otherwise, add more delicate herbs like basil, chives, coriander, dill leaves, parsley, and mint a minute or two before the end of cooking, or sprinkle them over the food just before serving. Somewhat less delicate herbs like oregano, rosemary, and thyme can be added in the last 20 minutes of cooking. A general guideline when using fresh herbs in a recipe is to triple the amount of any dried herb. When replacing, it is often more successful to replace dried herbs with fresh herbs than the other way around. Think, for example, of potato salad with fresh versus dried parsley!

Buy herbs just before you plan to use them. If you’re growing herbs in your own garden, the ideal time to pick them is in the morning, after the dew has dried, but before the sun gets hot. This helps to ensure the best taste and storage quality. You can store fresh herbs in an open or perforated plastic bag in the vegetable drawer of your refrigerator for a few days. If you don’t have access to commercially available perforated bags, use a sharp object to drill several small holes in a normal plastic bag.

When you have more herbs than you can eat, enjoy herbal bouquets all over the house. You can either use individual herbs or combinations of herbs, or use the herbs as greens mixed with other flowers. To preserve the aroma and color of your herbal bouquets, place them out of direct sunlight.

One of my difficulties with using fresh herbs is knowing the best combinations. Here are a few suggestions;

– Basil goes great with tomatoes and great with fresh pesto.

– Chives can be added to dips, potatoes and tomatoes.

– Coriander is used in salsas and tomatoes and is used in Mexican, Asian, and Caribbean cuisines.

– Dill enhances the taste of carrots, cottage cheese, fish, green beans, potatoes and tomatoes.

– Mint is often used in carrots, fruit salads, parsley, peas, tabbouleh and teas.

– Oregano gives flavor to peppers and tomatoes.

– Parsley – the curled leaf is the most common, but the flat leaf or Italian parsley is more flavorful and is often preferred for cooking. Naturals for parsley are potato salad, tabbouleh, and egg salad sandwiches.

– Rosemary is often used in chicken, fish, lamb, pork, fried potatoes, soups, stews, and tomatoes.

– Sage can refine beef, chicken, potatoes, pork, carrots and summer squash.

– Thyme is often used with eggs, lima beans, potatoes, poultry, summer squash, and tomatoes.

Adapted from Fresh Herbs: A Healthy Eating Image from the University of Nebraska Lincoln Extension.

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Healthy Eating

Gift of food given | Robesonian

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LUMBERTON – Cooking summer vegetables with fresh herbs is a delicious variant of summer products. With the Robeson County Farmers Market now open, as well as other product stalls across the county, it’s the perfect time to explore fresh herb growing and / or cooking. Whether you plant them yourself or buy them at the farmer’s market or in the grocery store, using fresh herbs you can quickly transform ordinary meals into extraordinary dishes.

In addition to helping the taste of foods while saving on salt, fat, and sugar, herbs can provide additional benefits. Researchers have found that many culinary herbs (both fresh and dried) contain antioxidants that can help protect against diseases such as cancer and heart disease. Cutting a fresh herb into a dish also instantly gives the appearance an extra boost!

Unless your recipe dictates otherwise, add more delicate herbs like basil, chives, coriander, dill leaves, parsley, and mint a minute or two before the end of cooking, or sprinkle them over the food just before serving. Somewhat less delicate herbs like oregano, rosemary, and thyme can be added in the last 20 minutes of cooking. A general guideline when using fresh herbs in a recipe is to triple the amount of any dried herb. When replacing, it is often more successful to replace dried herbs with fresh herbs than the other way around. Think, for example, of potato salad with fresh versus dried parsley!

Buy herbs just before you plan to use them. If you’re growing herbs in your own garden, the ideal time to pick them is in the morning, after the dew has dried, but before the sun gets hot. This helps to ensure the best taste and storage quality. You can store fresh herbs in an open or perforated plastic bag in the vegetable drawer of your refrigerator for a few days. If you don’t have access to commercially available perforated bags, use a sharp object to drill several small holes in a normal plastic bag.

When you have more herbs than you can eat, enjoy herbal bouquets all over the house. You can either use individual herbs or combinations of herbs, or use the herbs as greens mixed with other flowers. To preserve the aroma and color of your herbal bouquets, place them out of direct sunlight.

One of my difficulties with using fresh herbs is knowing the best combinations. Here are a few suggestions;

– Basil goes great with tomatoes and great with fresh pesto.

– Chives can be added to dips, potatoes and tomatoes.

– Coriander is used in salsas and tomatoes and is used in Mexican, Asian, and Caribbean cuisines.

– Dill enhances the taste of carrots, cottage cheese, fish, green beans, potatoes and tomatoes.

– Mint is often used in carrots, fruit salads, parsley, peas, tabbouleh and teas.

– Oregano gives flavor to peppers and tomatoes.

– Parsley – the curled leaf is the most common, but the flat leaf or Italian parsley is more flavorful and is often preferred for cooking. Naturals for parsley are potato salad, tabbouleh, and egg salad sandwiches.

– Rosemary is often used in chicken, fish, lamb, pork, fried potatoes, soups, stews, and tomatoes.

– Sage can refine beef, chicken, potatoes, pork, carrots and summer squash.

– Thyme is often used with eggs, lima beans, potatoes, poultry, summer squash, and tomatoes.

Adapted from Fresh Herbs: A Healthy Eating Image from the University of Nebraska Lincoln Extension.

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