I is For Iceberg

[ 0 ] November 23, 2009 |

Vegetables from A to Z

By Hannah Marcotti

I’m not going to write about iceberg (oddly enough), but rather making the smartest nutritional choices at each meal. Iceberg is fine and crispy and quite yummy on a taco. The variety of lettuces and dark greens that are available in stores and markets today that pack a nutritional punch make it hard to take iceberg seriously.

I-is-for-Iceberg-web

My husband and I used to put iceberg on our tacos, then we moved to romaine, then spinach and now it’s kale. We’ve reached the nutritional peak for garnishing a taco with shredded greens. Adding dark greens gives you minerals, fiber and fat soluble vitamins, and all of it can be on top of a simple taco. I call dark greens my instant energy and add parsley to a smoothie with frozen pineapple, ginger, orange and coconut milk.

Other ways to swap out mundane for awesome, are to think of side dishes that you can jazz up. Roasted root vegetables or roasted red potatoes smothered in garlic and herbs, instead of fries along side a burger makes for a great dinner. Scramble some eggs and serve along side the leftover vegetables in the morning. Use cut up vegetables instead of chips or crackers with dips. Add dark greens to sautéed vegetables in the last few minutes of cooking. So many options, luckily so many meals!!!

The recipe I wrote was inspired by two things, the scallops I had waiting to be used and the seafood alfredo Patrick and I had on our wedding night. The alfredo probably had no nutritional value but was out of control tasty, so I decided to jazz it up with nutrition while staying away from heavy cream. Oh, the iceberg? It makes a great bowl for holding a dip!

Red Pepper Ricotta Dip or Sauce

1 red pepper, diced and sautéed lightly in olive oil
2 scallions, chopped
¼ cup parsley
2 garlic cloves, diced
½ cup walnuts
2 dates, chopped
1 15oz container of ricotta cheese
½ tsp red pepper flakes
Salt and pepper to taste

Puree the sautéed pepper, scallions, parsley, garlic, walnuts and dates in the food processor until smooth. Add ricotta and salt and pepper to taste. This makes a wonderful dip or sauce. We added it to scallops, served it over pasta with more fresh parsley and Romano cheese, and brought it to a potluck full of willing recipe testers.

Hannah Marcotti is a Holistic Health Counselor who helps women achieve and maintain their ideal weight, find more energy for their lives, figure out the food that works for their body type and ease family meal time chaos! For more health tips and recipes sign up for her free e-newsletter at  Hannah’s Harvest, (www.hannahsharvest.com). To find additional recipes and stories of life with three children visit her blog, Hannah’s Harvest Thoughts. (www.hannahs-harvest.blogspot.com).

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Category: food + recipes, kids, preschool, tweens, Vegetables A to Z


Hannah Marcotti

about the author ()

Hannah Marcotti is a typical overwhelmed mom of three who runs a Health and Lifestyle Coaching business for mothers. After discovering that food could help with her anxiety, energy and happiness she created Hannah’s Harvest, a place where food and lifestyle shifts transform the lives of mothers. She leads the popular women’s group, Connecting, where women explore their food, relationships, spirituality, and passions together. For more health tips, recipes and calendar of Hannah’s events, sign up for her free e-newsletter at Hannah’s Harvest.

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