Nutrition Tips
During this time of self-isolation and physical distancing it is more important than ever to stay healthy beginning with proper and safe nutrients. Because we are going to the grocery store less often, it is important to choose foods with a longer shelf life. Fresh, frozen or canned are all great food choices because they last a long time and are healthy for you.
Root vegetables will last a few weeks. Carrots, parsnips, potatoes and beets are great choices. Very flavourful when roasted but can also be cooked in a microwave.
Look for frozen meat, fish, fruits and vegetables. Frozen fruits and vegetables are generally very cost effective!
You can also shop for canned goods such as fruits,veggies,beans, meats (tuna for example) and soup. Again these items are cost effective.
Please remember to practice your food hygiene to minimize any contamination.
Always wash your hands before and after handling food .
Wash any fresh fruits and veggies.
Keep raw and cooked foods separate.
Refrigerate leftovers within two hours. If you have left over food try to eat it within the next three days!
A lot of us have been self-isolating for a few weeks now and our diets may have taken a hit. Comfort foods have helped us cope through this period,but it may be time to tweak our food choices in a healthier direction. Have you ever considered the chickpea? Believe it or not, the roasted chickpea is both nutritious and delicious!
How to Cook Chickpeas Like a Culinary Champ
Canned chickpeas, or garbanzo beans, are the nutrient-dense workhorse of your pantry. Not only do these buttery-tasting beans pack 14.5 grams of protein per cup, but research shows their high-soluble fiber content can also help regulate blood sugar. Add to that healthy doses of iron and folate, and you’ve got a seriously nutritious pulse. (If sodium is a concern, draining and rinsing canned beans can reduce the sodium content by up to 40 percent.)
And that’s not all: Chickpeas are also super adaptable. Add them to curries, soups, and salads without worrying they’ll turn to mush—they hold their shape better than other canned beans—or puree them into soups and desserts—their neutral flavor and creamy texture won’t throw off the flavor of the dish. Chickpeas are also absolutely dynamite roasted into a crispy snack.
Crispy Curried Chickpeas:
Using paper towels, thoroughly pat dry 1 can of rinsed chickpeas.
Toss with 2 tablespoons olive oil and 1/2 teaspoon of salt, and bake at 400°F (404°C) until crisp, about 30 minutes. Season with 1 to 2 teaspoons of hot curry powder and serve warm.
