Page 2 - BrockCoNewsletterJanFeb-2021
P. 2

S sonal high  ghts: HOT BREAKFAST
        Breakfast is the most important meal of   There are a wide variety of breakfast options
        the day, kick-starting our metabolism and   to enjoy. Hot breakfasts provide a sense of
        waking the body from a night of peaceful   satisfaction for your mind and body. Hot
        rest.  Eating breakfast  fuels the mind  with   cereals such as oats or porridge are excellent
        essential nutrients and sets the tone for the   sources of whole grains. By  combining
        remainder of the day. Without breakfast,   fresh fruits, seeds, or dairy, this meal is not
        the body continues to conserve calories, as   only tasty but wholesome. Another  great
        opposed to burning them.             breakfast option is egg whites,  vegetables,
        The benefi ts of eating breakfast are endless.   and low-fat cheese. This option is hearty
        Breakfast helps us to achieve our daily   and fi lling, leaving you satisfi ed for the rest
        nutrition goals, thus preventing overeating   of the day!
        and  snacking  throughout  the  day.  Early   Remember, breakfast does not always need
        eating helps to increase our metabolism   to be traditional. A healthy and fi lling meal

        and allows for more e  cient use of energy   is possible with almost any ingredients you
        throughout the day. Not only does breakfast   have on hand. Just be sure to consume a
        help the body to function, but it also provides   complex carbohydrate, protein, dairy, fruit,
        additional focus and brainpower.     or vegetable at every breakfast meal!

                                             p duce pick: PARSNIPS

                                             Parsnips are a root vegetable related to both   can cause a skin rash if exposed to sunlight;
                                             carrots and parsley, appearing both fatter and   however, removal typically occurs before
                                             paler in color. This root is sweeter than carrots,   arriving at the grocery store.
                                             possessing an earthy “spiced” fl avor like that of   Parsnips  are  usually  cooked  before
                                             cinnamon, clove, or nutmeg. Smaller parsnips   consumption but can also be eaten raw.
                                             taste better as they are often more tender,   Their natural sweetness is enhanced when
                                             sweeter, and have less of a “core.”
                                                                                  roasted in the oven, leaving them golden
                                             The parsnip is native to  Eurasia and has   brown, caramelized, and tender. For
                                             been used as a vegetable since Roman times.   additional sweetness, add 1 to 2 tablespoons
                                             Before the arrival of cane sugar, Europeans   of maple syrup and spices such as cinnamon,
                                             used parsnips as sweeteners.         nutmeg, cloves, ginger, and allspice. Often
                                             Parsnips contain many nutrients, including   parsnips are included in chicken broths and
                                             potassium, manganese, antioxidants, Vitamin   soups, but like most root vegetables, can
                                             C, and folate. They also provide excellent   also be baked, sautéed, steamed, mashed,
                                             sources of soluble and insoluble fi ber.   pureed, roasted, stewed, and fried.
                                             Handling the stems and foliage of a parsnip
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