Make Your Health A Priority

If at first this temporary unraveling of our routines and daily schedules has you dropping the fresh produce and will to eat well, take another look.

While a good diet alone will not stave off viral infections, it can certainly deliver immune strengthening nutrients and provide the energy necessary to navigate these difficult times. If there is a way to give your body an extra dose of antioxidants, or Vitamin D that you may be lacking if unable to be outside, then wouldn’t you be a little curious?

Vegetable and fruits are a first line of defense to maintaining optimal health, due to their significant levels of antioxidants and phytochemicals. Whether you have leafy greens, frozen asparagus, or baby carrots, all produce contains chemicals to boost our health. If you've stocked up on shelf stable nutrition, like beans, lentils, cereals, nuts, and seeds then you are already giving yourself some immune building zinc. Not to mention the combination of protein and fiber in the aforementioned foods to keep you fuller longer and aid in your body’s immune system response.

What is the driving force behind making these decisions? Your health being priority number one! Now is the time to follow good food choices more than ever.

Try this pantry friendly dish this week, that is bursting with good for you ingredients.

Greek Orzo Bowl

Recipe adapted from: www.acouplecooks.com
 

Ingredients:

8 ounces orzo pasta (1 1/4 cup, dry)

1 cup canned chickpeas, drained and rinsed well

2 tbsp of lemon juice

1/4 cup minced red onion

1/2 cucumber, diced

2 roasted red peppers from a jar, or 1/2 fresh bell pepper, diced

1/3 cup chopped dill (if dry, use half)

1/3 cup chopped mint (if dry, use half)

2 tbsp vinegar (whatever you have on hand)

3 tbsp oil (recommend extra virgin olive oil)

1/2 tsp grainy mustard

1 tsp dried oregano

1/2 cup feta cheese, crumbled

1/3 cup kalamata olives, if desired

Instructions

1. Prepare the orzo according to package instructions. Once finished cooking, drain and run under cold water.

2. Place the chickpeas in a bowl with lemon juice, and 1/4 teaspoon kosher salt.

3. Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste).

4. Dice the cucumber and whichever pepper you are using. Chop the herbs.

5. Combine the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, vinegar, olive oil, mustard, oregano, feta crumbles, black olives, and some black pepper. 6. Enjoy!

7. May be stored in air tight container for up to four days.
 

Remember, a little goes a long way! For more immune boosting, healthy recipes check back on our previous posts. What else are you cooking up this week?