You may have read my posts or pages pertaining to the Blue Zone Project. As an advocate for this project, it is important to practice a few of the behavior and lifestyle changes recommended to making you live longer, and live better.
The saying, you are what you eat may ring true. According to the USDA, adults should eat 2-3 cups of vegetables daily. Instead plan meals around the vegetables, removing them from the sidelines. You may even consider starting your meal with a salad. Salads can showcase a variety of fresh veggies, from green peppers, broccoli, carrots, tomatoes, and more! Go light on dressing and don’t be afraid to add a lean protein such as chicken or fish.
The CDC (Centers for Disease Control) has a great website that list a fruit of the month, tips, recipes, interactive tools, and more!
Pesto Minestrone Soup
|2 cups coarsely chopped cauliflower (the equivalent of about 2 small heads)|
|1-1/2 cups chopped zucchini (1-2 medium)|
|3 14.5 oz low sodium chicken broth|
|1 16 oz can diced tomatoes, drained|
|1 cup uncooked elbow macaroni or small pasta shells|
|3 cup kidney beans or black-eyed peas, drained and rinsed|
|1 cup sliced carrot|
|1 cup chopped onion|
|2 Tbsp olive oil|
|2 garlic cloves|
|1 cup fresh, loosely packed basil leaves|
|1 Tbsp water|
|In a 5-6 quart saucepan bring 1/2 cup water to boil and add tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes.|
|Put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto.|
I found this recipe on http://www.fruitsandveggiesmatter.gov/index.html