Great Mother's Day Recipe & Finding out The Real Difference Between Canned, Fresh, & Fro



You already know that eating vegetables is essential for your health, but which section of the store do you get them from? Vegetables come fresh, frozen, and canned and many people wonder what the difference is between them. After all, aren't they all vegetables?

Here's what you should know about each.

1. Canned Vegetables

Canned vegetables tend to be more processed. While these are handy to keep around, especially during the seasons of the year where storms can keep you in the dark, they can lack in nutrition over the other fresh or frozen choices. They also tend to have gobs more sodium than fresh and frozen varieties. With canned vegetables, try to find options without added sodium to make a healthier choice, if you choose canned vegetables.

2. Frozen Vegetables

Fresh veggies are indeed a prime choice, but not always -- can lose a lot of their nutrients before they're consumed. Sometimes it takes up to two weeks for them to get to your table from the time they're picked. In this time frame, they can lose up to 50% of their nutrients.

To keep their nutrient powers intact, cook them for shorter times and at lower temperatures. Make sure you use very little water to keep vitamin C and B vitamins from disappearing too. Steaming is a much better option than one of the best ways to get the most nutrients from you fresh vegetables through is buying them locally and while they're in season. Make use of the freshest vegetables available to you for the best taste and most nutrition.

One of the best ways to get the most nutrients from your fresh vegetables though is buying them locally and while they're in season. Make sure of the freshest vegetables available to you for the best taste and most nutrition.

3. Frozen Vegetables

Interestingly, frozen veggies tend to retain the highest proportion of nutrients. They're usually frozen right harvesting to keep them fresh. But beware, they may be processed with additives like extra salt or sauces. Always read the labels to see what you're getting, and look for brands that keep things as natural as possible.

You can freeze your fresh vegetables from the farmers market, too. This will ensure nothing goes to waste and that you can enjoy them without losing vital nutrients.

When it comes to vegetables, the bottom line is that getting them onto your plate is most important. If canned is the only option you have in your house while making dinner, it's better to eat it than to skip a serving of vegetables.

In my house, we tend to use fresh or frozen most often. I prefer fresh but in a pinch I use frozen, mainly in the winter months.

So, do you reach for the canned, fresh, or frozen veggies?

Hit reply or comment and let me know what it's like in your house.

Please feel free to check more blogs on wellness and health, on this website. I would be glad to help you find the answers to your health issues, click here for a Discovery Call.


Recipe (Potato & Turkey Breakfast Casserole) - Great Mother's Day Breakfast

Ingredients:


2 Yellow Potato (chopped into small cubes)

8 ozs Turkey Sausage (casing removed)

2 cups Kale Leaves (finely chopped) Or Spinach

1/2 cup Cherry Tomatoes

8 Egg

1/2 cup Unsweetened Almond Milk

3/4 tsp Sea Salt

Directions:

1. Preheat the oven to 400ºF (204ºC).

2. Bring a pot of water to a boil. Place the potatoes into the water and cook until tender.

3. Meanwhile, in a pan over medium heat, brown the sausage, breaking it into small pieces as it cooks. When the sausage is no longer pink, add the chopped kale to the pan and cook until just wilted.

4. Add the cooked potatoes and sausage mixture to a baking dish. Then add the tomatoes. In a mixing bowl, whisk together the eggs, milk and salt. Pour the egg mixture into the baking dish making sure the potatoes, sausage mixture and tomatoes are equally covered with eggs.

5. Bake for 25 to 28 minutes or until eggs are set and firm to the touch. Cut into squares and serve immediately.

Notes Baking Dish

For six servings, use an 8.5 x 11.5-inch or 9 x 9-inch baking dish.

Leftovers Refrigerate in an airtight container for up to 3 days.

Vegetarian Option Omit the sausage completely or substitute it for additional vegetables like bell pepper and mushrooms.

No Kale Use spinach or Swiss chard instead.

No Tomato Use chopped bell pepper instead.

No Sausage Use bacon or ground pork instead.

Enjoy and Happy Mother's Day

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References:

https://www.authoritynutrition.com/

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