With Heart and Stroke’s new research finding that a whopping half of our daily calories come from high calorie, low-nutrient ultra-processed and discretionary – chips, pop, crackers, baked goods, etc. – poorer diets are a result, leading to a rise in health problems such as obesity. Heart and Stroke comments that the decline of the ‘meal’ – one based on minimally processed foods that are shared at the table, is a ‘social disaster and also a nutritional calamity.’
It’s time for a reality check – we’ve become so reliant on ready-made foods for convenience and snack-ability that we forget that natures foods can be convenient too. Registered Dietitian Carol Harrison @GreatMealIdeas shows how you can do it yourself by making one meal that becomes several more on Breakfast Television Toronto LINK HERE:
Get the recipe for the Mediterranean Roast Beef and Veggies LINK HERE.
The next day use leftovers to make this yummy With the Grain Salad to take to work or school.
In large microwaveable bowl, microwave 1-1/4 cups (300 mL) sodium-reduced chicken broth to simmering hot. Stir in 1 cup (250 mL) whole wheat couscous; cover tightly and let stand 5 minutes.
Stir in leftover coarsely chopped roasted vegetables and slivered cooked roast beef. Stir in 1/4 cup (50 mL) EACH crumbled feta cheese, chopped fresh parsley, Italian-style black olives (optional) and bottled calorie-reduced Greek vinaigrette salad dressing. Season to taste with pepper and juice from half a lemon. Makes 6 servings.