Current Trend: Serving Up a Dish of Good Advice

 

English: McDonalds Mega Mac burger from Malaysia
Mega Mac? I didn’t know there was such a thing?

 

I don’t know if you heard the latest trend in fast food restaurants? Some of them will now be posting calorie counts on their menus. Finally, or it’s about time. I don’t know if it will really help with the obesity problem we currently have here in the land of plenty, but this is encouraging. At McDonald’s you will now have the opportunity to choose your daily caloric intake based on calories not cravings or at least, you will think twice about ordering a 500 calorie froo froo coffee to go with your 1,150 calorie Big Breakfast. I have to admit, this softens my heart (just a little) towards McDonalds, knowing they are looking after the public and not their pocket book. I foresee more healthy choices on their menu in the near future. I guess the Super Size Me movie did have an impact!

 

Just as you see more and more food shows, magazines, and social media reach the masses, we are also seeing an increase in educating the public in health matters too. I love seeing the two come together to help create a healthier generation. Those of us that live here in America have access to too many choices about everything. I can choose from everything from cars, houses, clothes, food and more! When I was a child, I would struggle each morning to choose what outfit to wear and now it’s no different when it comes to choosing what to have for dinner. I love food just as much as everyone else but I also have a history in fitness which in turn, helps me make better choices over the course of a day. So does Dr. Steve Edling, our local Chiropractor at Edling Chiropractic, who also writes for The Valley Wire.

 

One of the great things I have come to appreciate about Steve is that his message doesn’t change with the trends. With Steve it’s all about getting healthy and staying healthy. People like Steve will take your hand and teach you what it means to eat right and get moving. Steve and I partnered up last year and offered his clients an opportunity to learn how to cook healthy. They were able to attend a healthy cooking class and eat the meal they prepared. It’s easy to say you’re going to start taking better care of yourself, but much harder to take that first step and actually make those changes. People like Steve will go the extra mile to help you have success in your health goals and apparently so will McDonalds (said, with caution).

Here in our very own tiny community there are many resources for us to find help with health matters. The Osceola Medical Center is another stop place for your health needs. Fall seems to be the season when everyone starts paying attention to their health. When I worked for a Mega health Club, fall was always our biggest membership months. Take control of your health and attend a healthy cooking class, go to the health fair, join the Wild River Fitness Center, hunt wild game (it’s super healthy), or go see Dr. Edling. Coming up is the local School Health Fair, sponsored by some of our great local businesses, be sure and check it out. Just choose to do something!

Here are a couple of my favorite healthy recipes. I love these because they are taste and good for you. Just because it’s labeled as healthy doesn’t mean it has to taste bad! Oh, one last thing, I do eat cookies and cake and even an occasional Big Mac…just not every day.

Hope your fall is full of healthy foods and fun!

This dish is perfect for cold fall nights and it’s healthy! Pair with a salad and pan seared pork medallions.

Roasted Root Vegetables

1 pound Parsnips, cubed

1 pound Sweet potatoes, cubed

1 pound colored potatoes, cubed

1 onion cut in wedges and tossed in oil

¼ cup oil

Salt and pepper to taste

 

Preheat oven to 400 degrees. On a large baking sheet spread out potatoes and drizzle with oil and toss to evenly coat potatoes with oil and salt and pepper to taste. Bake for 20 minutes and add onions and continue baking for 40 more minute or until potatoes are tender and golden brown. Serve immediately.

 

Pan Seared Pork Medallions

1 pork tenderloin cut into inch thick rounds (medallions)

2 table spoons of oil

½  onion chopped

½ tsp fresh minced garlic

1 apple chopped

1 tsp mustard

½ dry white wine or apple juice

Salt and pepper to taste

 

Preheat oven to 400 degrees. Over high heat, heat oil in a large fry pan until just smoking. Salt and pepper pork, add pork and searing each side. Remove and plate with foil over the top.  Add onion, garlic, and apple to the pan, scraping up the bits left over from cooking the pork, sauté the onion mixture. Cook until tender for about 5 minutes. Add wine and simmer for 2-3 minutes more. Add mustard and salt and pepper to taste. Return pork to the pan and simmer until pork is cooked throughout. Do not overcook. To serve plate pork and spoon sauce over pork medallions.

 

 

 

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2 thoughts on “Current Trend: Serving Up a Dish of Good Advice

  1. The roasted root vegetables recipe looks great – I might try it with some of the root veggies we canned last year. Don’t know how they’ll roast up, but I’ll try it.

    1. Interesting idea….let me know how it goes. They have a lot of liquid, I don’t know how that would work. I love roasted sweet potatoes that are canned, so maybe?

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