Spring is finally here! So I’m rolling up my sleeves to start cleaning out my kitchen and pantry. Here are 10 foods and ingredients that I ALWAYS have on hand:
1. Brown rice. It contains three times more fibre than white rice, plus it’s a whole grain. Other whole grains in my pantry are quinoa and whole wheat couscous.
2. Cinnamon. I’m a big fan of different spices. Cinnamon adds a wonderful hint of flavour to baked squash and French toast.
3. Healthy oils and margarine. In my pantry, I have different oils – Becel® oil for stir-frying and olive oil for grilling veggies. In my fridge, I have soft non-hydrogenated margarine (Becel® is my family’s favourite) – it’s great for cooking and baking.
4. Red lentils. They don’t need soaking and cook quicker than most other dried legumes.
5. Nuts. Filled with good fats, nuts are so versatile and yummy on their own as a snack. Dry roasted, unsalted almonds, peanuts and walnuts are all great choices.
6. Low-fat milk. To help me get enough calcium and vitamin D, I try to cook with low-fat milk whenever I can – in soups, lattes and even risotto.
7. Low-fat Greek yogurt. I make my own smoothies and love that it’s packed with extra protein.
8. Omega-3 enriched eggs. I’m willing to pay a bit more for the extra nutrition – vitamin D, omega-3 fat and lutein.
9. Tofu. I’ve been eating tofu since I was three years old. It’s my go-to protein on vegetarian nights.
10. Veggies and fruit. Here’s just a list of the 20 veggies and fruit that I have in my kitchen this week: apples, oranges, bananas, berries, pears, grapes, cantaloupe, broccoli, bok choy, butternut squash, spinach, asparagus, cauliflower, green beans, snap peas, sweet potatoes, kohlrabi, kale, mushrooms and zucchini!
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It’s not always easy to find a nutrition book that’s easy to read and backed by credible research. But Sygo does just that. In Unmasking Superfoods, Sygo separates the truth from the hype behind some of today’s superfoods such as acai, noni, quinoa and the increasingly popular coconut oil. She also gives a shout out to kiwi, pistachios and mussels, calling them underappreciated superfoods. In another chapter of the book, Sygo offers a sound perspective on beef, eggs, potatoes and other foods which she feels have been given a bad rap. 