Banner Fort Collins Medical Center

SPR 2016

Spirit of Women magazine is a national publication presented to women by hospitals and their physicians. The magazine provides up-to-date, evidence-based healthcare information and promotes our hospitals as leaders in women's health excellence.

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S P I R I T O F W O M E N S P R I N G 2 016 w w w. s p i r i t o f w o m e n . c o m 6 H E A L T H Y E A T I N G By Bev Bennett Make time for T aco Tuesday may have started out as a restaurant promotion, but there's no reason you can't let it inspire your own midweek dinners at home by serving a savory filling, zesty topping and fresh herbs wrapped in a tortilla of your choice. In addition to tasting good, this staple of Mexican cooking can be a fine fit in a balanced diet, say the experts. "When I think about a healthier taco, I'm thinking whole grains, antioxidant vegetables, lean protein and healthy fat," says Angela Ginn, a registered dietitian nutritionist in Maryland and spokesperson for the Academy of Nutrition and Dietetics. HEALTHY FILLINGS Forget those images of plate-sized tacos heaped high with meat and smothered in cheese. Instead, imagine an appetizer-size serving full of goodies like seafood, poultry, beans or greens. "You can put literally anything you like in a taco shell," says Jim Peyton, a San Antonio chef and cookbook author. Swordfish and salmon are two of his favorites, Peyton adds, but any fish that can be grilled is appropriate. For a veggie-centric taco, try a mushroom filling or spinach or cheese, tomatillo and squash, suggests Peyton, author of "Naturally Healthy Mexican Cooking: Authentic Recipes for Dieters, Diabetics & All Food Lovers" (University of Texas Press, 2014). Beans in tacos are both traditional and nutritious, adding vitamins and dietary fiber to the dish. And robust vegetable and fruit condiments such as pico de gallo, mango and corn salsa or pickled peppers can add flavor without the fat of cream toppings, according to Ginn. a e Taco B y B e v B e n n e t t T a c o Tuesday

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