5 Foods You Should Be Eating in 2016
Even if your New Year’s resolution was not to lose weight, you should always be taking steps to become healthier. Whether that means preparing your meals ahead of time or taking time in the beginning of the week to go grocery shopping, every little bit can get you closer to your goals.
“This is a time of year when most of us vow to ‘be healthier’ in the next 365 days than we were in the last,” said Claire Siegel, registered dietitian with Snap Kitchen. “And while this is an admirable goal, it often falls by the wayside in the months to come. We forget, lose steam, or just get bored. When it comes to staying interested in new healthy habits, what we put on our plates at each meal can make or break our enthusiasm. Keep your taste buds and determination fired up with these fun, nutritious pieces of winter produce!” We spoke with Siegel about the five foods you should grab next time you are at the grocery store.
“Packed with folate, manganese, potassium, and antioxidants, the jewel-colored veggie is anti-inflammatory and detoxifying,” Siegel said. “Their buttery texture and slightly sweet flavor makes them the perfect addition to any main course or salad when served steamed or roasted.”
“With the flavor of licorice and the texture of celery, fennel makes a lovely and unique addition to many salads and side dishes,” Siegel said. “It’s especially delicious when sautéed with onions or served raw with a savory dip. Full of vitamin C, fiber, and potassium, you’ll want to incorporate it into your 2016 diet.”
“Like all winter squash, kabocha is packed with carotenoids and vitamin A for eye health, plus vitamin C, fiber, and many other vitamins, minerals, and antioxidants,” Siegel said. “This little green pumpkin is unique in that you can eat the skin that covers the sweet orange flesh. Keep your eye out for kabocha at your local grocery, as they’re exclusively harvested in the winter months!”
“Once perfectly ripened, this fruit makes a deliciously sweet addition to your new year,” Siegel said. “The oblong, astringent hachiya variety should be eaten, perhaps sliced up like an apple as a snack, while still firm. The squat, non-astringent kaki type should be allowed to soften and can then be eaten like a custard with a spoon.”
“One of the oldest plants on earth, and a symbol of good luck in some cultures,” Siegel said. “The juicy arils, or seeds, inside this spherical fruit pack a ton of heart-healthy antioxidants and anti-inflammatory compounds. For easy removal, try separating the seeds from the flesh in a bowl of cold water.”
The accompanying slideshow is provided by special contributor Olivia Giordano.