Happy National Nutrition Month!
Let’s all Savor the Flavor of Eating Right!
For those of you who are unfamiliar with National Nutrition Month (NNM) here is some information I pulled from the eatright.org website:
“National Nutrition Month® is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. In addition, National Nutrition Month® promotes the Academy and its members to the public and the media as the most valuable and credible source of timely, scientifically-based food and nutrition information.
Registered Dietitian Nutritionist Day, also celebrated in March, increases awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services and recognizes RDNs for their commitment to helping people enjoy healthy lives.” For more information on NNM2016 click here.
I am so happy to be sharing this recipe with you this week. It is full of flavor and SO colorful! Endive is a perfect substitution for chips and still have that same satisfying crunch! Endive — a member of the chicory family, which includes radicchio, escarole and frisee — can be served raw like in this recipe or cooked. Endive offers a crisp texture and sweet, nutty, mildly bitter flavor. Not only is it a great source of potassium, it is also just 1 calorie per leaf! (Yes – 1 calorie!) So be sure to ‘Savor the Flavor’ this month with these nutrient packed Mediterranean inspired Endive Bites 🙂
- 1 can chickpeas, reserve liquid
- 1/4 cup sun-dried tomatoes w/ oil
- 1 heaping Tbsp. tahini with some of its oil
- 3 cloves mined garlic
- 1/2 lemon juice, fresh
- 1 tsp. oregano
- 3 leaves fresh basil
- 1/2 cup EVOO
- salt and pepper to taste
- fresh Parmesan for garnish
- 1 cucumber, diced small
- 2 Roma tomatoes, seeds removed and diced
- 1/2 red onion, diced
- 1/4 cup parsley, chopped
- 1/3 cup feta cheese
- 1/2 red bell pepper, seeds and membranes removed
- 2 Tbsp. fresh mint
- 1/4 cup red wine vinegar
- ~3 Tbsp. kalamata olives, chopped
- 1/2 lemon juice, fresh
- dash or oregano
- Blend all ingredients together in a food processor until creamy smooth. You may need to add in some of the reserved chickpea liquid.
- Taste and adjust your seasonings. (I like to use more lemon than most people!) Scoop into an endive leaf and serve with fresh Parmesan on top!
- After cutting and prepping all of your veggies, place in medium sized bowl and toss with red wine vinegar, feta, oregano, lemon juice and a touch of olive oil. Season with salt and pepper. Scoop salad into an endive leaf and enjoy!
This recipe was featured on 2 Fresno local news stations – KSEE24 and cbs47! It was so fun starting off the month right talking about National Nutrition Month to the community!