The more I have been experimenting with food the more I have come to realize how versatile the onion is. Not only can it be thrown into almost anything, it really gives food that extra oomph to take something from blah to Oh-My-GAAHHHHH! Better yet, the onion packs an abundance of health benefits. It is known to alleviate asthma due to it’s sulfur-containing compounds, fight the flu, they are a natural source of inulin (a type of prebiotic), and they are well preserved so it’s a great ingredient to have laying around. They can be used in so many different dishes. Soups, stews, chili, sauces, dips, stir-fries, salads, sandwiches, wraps, eggs (scrambled, omelet or frittata), or throw them on your burger or mix them in with other veggies on the grill. The possibilities are endless!
Experiment 5- Egg white veggie frittata Veggies- Zucchini, tomatoes, onions, spinach, and asparagus
Spices- Cumin, paprika, garlic, S&P
1 Egg+egg whites+skim milk+olive oil+parm cheese
Bake at 350 degrees until brown on top
I am a yoga snob, gym rat, health nut and a proud member of the clean plate club. After a rough go of it freshman year of college, I researched and learned how to make fitness and nutrition a lifestyle. I graduated in May 2010 from Indiana University with a double major in Journalism and Communications and Culture. I recently moved to Chicago to pursue a career in public relations. This blog is a collection of all things health related that I encounter along the way that I think might benefit others.
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