Nutrition

Colors, colors everywhere.  It's as simple as eating a colorful snack or meal.  This month we give advice on how to get as many antioxidants in your meals as possible.  What is an antioxidant you ask? 

An antioxidant is a nutrient found in some foods that prevent oxidation.  When oxidation occurs in the body it can cause damage to the the cells.  Cells are the smallest structure that makes up your body.  The damage that oxidation causes in the body can lead to heart disease, cancer and other diseases; eating foods that are antioxidants can lessen the damage. 

Here are a variety of foods you can eat that contain antioxidants.  Remember eat your colors:

• Eat your reds (tomatoes, strawberries, raspberries and red peppers)

• Eat your blues (blueberries, grapes)

• Eat your orange (oranges, canteloupe, sweet potato's, carrots)

• Eat your greens (spinach, kiwi, broccoli)

  Recipes for Summer:

Summer Grilling is upon us and this is a great way to add some additional veggies to our meals.

Grilled Veggies

Ingredients:

2 large, ripe tomatoes, sliced thickly
1 large, peeled eggplant, sliced thickly
2 zucchini squash, sliced lengthwise, (consider removing half of the peel so the zucchini looks striped like a zebra)
3 Tablespoons extra virgin olive oil
Basil (fresh leaves are are great if you have them available, or 1 tsp. dried will do)
Kosher salt (to taste)

Directions:

Preheat the grill.
Toss sliced vegetables in olive oil.
Arrange sliced tomatoes, eggplant, and squash in a single layer on grill. Using low heat or top rack will help prevent burning
Grill over low heat for about five minutes or until surface of vegetables begins to bubble and crisp.
Flip each piece and grill for three to five more minutes. Surface of the zucchini and eggplant should be golden.
Serve as a side dish or over brown rice, and top with basil, and salt.

Serves 4