I have seen these last days a very interesting eating habit, a habit that I don’t agree with, of eating only pizza and drinking only carbonated drinks. Man, I used to be like this a few years ago, but at one moment I have understood that this is not the way to go on long term.

I have tried to explain this to the persons eating only pizza/coke, namely my brother in law and his wife, but the result was not the one I would have expected, I guess it is because of the fact that we are pretty close as age and sounded like their parents advices, I don’t know. I tried at one point to explain them why it is very important to eat healthy when we were at a restaurant where me and my wife ordered fish soup and grilled fish and they ordered as usual, pizza and coke. They don’t like fish that much. OK, this is not an issue, you could try once in a while some kind of a salad, or at least a soup of some sort, a chicken soup or some vegetable soup, from my point it would be great to forget once in a while about pizza.

Don’t get me wrong, I love pizza, but I don’t eat it often and I surely know the importance of a good meal such as a warm soup, especially when you are in a holiday where you can not rely on your home kitchen.

I didn’t have too much success with my stories about how to eat healthy(also they needed to urgently find a way to lose fat and eating pizza is for sure not the way to do it), but I guess I will try more since we are relative, I will try to make them understand that sometimes it is better to also consider other kind of food than fast food. Not to replace it suddenly if you don’t feel comfortable with it, but to start diversifying your eating habits and in time I guess, you will totally replace it.

That’s my conviction.

Also, another thing that I have observed, beside having a bad eating habit, people don’t sleep enough or sleep bad. Personally I like to sleep well, I have a large and comfortable queen sized mattress that gives me all the comfort I need. So after a healthy meal, I always try to take a nap. OK, this is not always possible, but still, I do my best.

Another one would be to love sports, practicing, hiking, etc. I like to ride horses for example, I have an endurance saddle pad that keeps me fit and not tired at all after a full riding session. But the first is eating healthy!

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Buying food items in cans lack in nutrition and are usually loaded with salt and preservatives in today’s food markets. The process of freshness goes from fresh fruits and vegetables, to frozen foods, and down to canned foods. Last on the list, these canned items are slowly becoming a thing of the past.

When the canned foods go through the cooking process, this heating process destroys about one-third to one-half of the vitamins A and C, riboflavin and thiamin. And then the sit on the shelves as they are stored, losing an additional 5% to 20% . But the remaining vitamins only decrease their values slightly.

A lot of produce when picked for harvest will begin to lose some of its nutrients. If it is handled properly and canned quickly, it can be more than or as nutritious as fresh fruit or vegetable. This fresh produce will lose half or more of its vitamins with the first two weeks: but if not kept chilled or preserved, the fresh vegetable or fruit will lose nearly half of its vitamins within the first few days. The average consumer is advised to eat a variety of food types each day as compared to only one type of food.

The thing to remember is everything depends on the time between the harvesting and the canning and freeing process. Generally, the vegetables are picked immediately and taken to canning or freezing divisions when their nutrient contact is at its peak. How the food is canned affects the nutrient value also. Vegetables boiled for longer than necessary and in large amounts of water lose much of their nutritional value as compared to those only lightly steamed.

When we pick fresh vegetables or fruit at the farm, they are always more nutritious than canned or frozen – this is a fact. If you cannot buy fresh, at least buy frozen.

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We hear it over and over again, “Eat your vegetables!” While we understand the importance of including vegetables in meals, we can get bored with the same veggie lineup.

If that’s the case, consider preparing Southwestern Roasted Vegetables as a solution to your daily vegetable dilemma. Featured in Holly Clegg’s new book “Holly Clegg Trim & Terrific(tm) Diabetic Cooking,” this simple combination of crispy roasted sweet potatoes (yams) with an assortment of vegetables goes great with any entrée.

As healthy foods go, the sweet potato is hard to beat. Touted as one of the most nutritious vegetables, the bright orange, fiber-packed tubers are rich in vitamins and minerals, and are a great choice for any diet.

When it comes to diabetes, the sweet potato is an extremely wise choice. Sweet potatoes are a low glycemic index (GI) food. Low GI foods release glucose slowly into the bloodstream helping avoid spikes in blood sugar levels — an important factor in managing diabetes.

In addition to earning stellar health ratings, sweet potatoes are a snap to prepare. The natural sweetness of the yams in this recipe contrasts with the mild zucchini and bold portabellas. Roasting is an effortless method of cooking, and if you line the baking sheet with foil, clean up is a cinch. The end result in both color and taste is amazing. Have fun creating your own vegetable combinations to pair with colorful, nutritious sweet potatoes.

Louisiana Yams are the sweetest variety of sweet potatoes. For information about Louisiana sweet potatoes, including nutritional information and free recipes, visit www.sweetpotato.org or write to the Louisiana Sweet Potato Commission, P.O. Box 2550, Baton Rouge, LA 70821-2550.

Southwestern Roasted Vegetables
Makes: 8 1/2-cup servings

Roasted vegetables with taco seasoning mix turns a simple selection of vegetables into a trouble-free Southwestern side.

4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 small red onion, cut into small chunks
1 6-ounce package portabella mushroom slices, halved
2 tablespoons olive oil
3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
Salt to taste (optional)

1. Preheat oven to 425ºF. Coat baking sheet with nonstick cooking spray or line with foil.
2. In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
3. Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Terrific Tidbit:
Pop any leftovers into a soup pot with some chicken broth for a terrific Southwestern vegetable soup.

Nutrients per serving: 110 calories, 31 calories from fat, 4g total fat, 1g saturated fat, 0mg cholesterol, 209mg sodium, 17g total carbohydrates, 3g dietary fiber, 4g sugars, 2g protein. Dietary exchanges: 1 Starch, 1/2 Fat

*This recipe is from “Holly Clegg’s Trim& Terrific(tm) Diabetic Cooking” (American Diabetes Association, $18.95). For more recipes, visit www.hollyclegg.com.

SOURCE: Louisiana Sweet Potato Commission

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