The Healthy Ingredients I Add to Pretty Much Everything
And they’re all pronounceable and already in my kitchen.
I’m not going to sit here and preach about how I eat only the cleanest, always-organic, nutritionally dense food 100% of the time. That would just be a straight out lie. And, honestly, I find it hard to believe that anybody, no matter how healthy their Instagram makes them out to be, can be that unwavering in their diet too. What can I say? I love an indulgence here and there—who doesn’t? But what I’ve also found is that throwing a few key ingredients into a dish (that you’re likely already using and have in your fridge or pantry)—like lemon for its vitamin C and immunity boosting qualities and garlic for all the manganese and vitamin B6—can up the vitamin and nutrient factors of my meals. The best part? These ingredients make everything taste that much better too. Here, nutritionist Keri Glassman of Nutritious Life, breaks down why these, and a few other food additions you already have in your kitchen, are just so good for you.
“High in vitamin E and healthy unsaturated fats, avocado oil also contains more potassium than a banana. Research has shown that avocado oil exerts an anti-inflammatory effect on the body. It also has a smoke point of 500 degrees F, making it perfect for stir fry or roasting veggies. Make a vinaigrette or marinade using this oil, or even use it with baked goods.”
“Oats contain a soluble fiber called beta glucan. This slow digesting fiber will keep you fuller for longer, preventing overeating, while it also may improve blood cholesterol. Grind them up to make oat flour, sprinkle in your smoothie before blending, make healthy pancakes, add to muffins, or, of course, make oatmeal and top with a tablespoon of natural peanut butter.”
“You can add a sprinkle of this anti-inflammatory spice to just about anything. It’s also antimicrobial and high in antioxidants. Eating cinnamon has also been found to decrease responses to stress, so you can stay focused and alert. Sprinkle it into your coffee, on roasted sweet potatoes, into your oatmeal, over banana slices, or on broiled grapefruit.”