Truth or Myth—Revealed!
Someone recently told my mother “bananas cause cellulite” as she sat at work eating her banana. In my quest to find any truth in this statement, I found the opposite to be true. In fact, bananas can help in detoxifying the body by increasing blood circulation and ridding the body of unwanted toxins. Perhaps the woman got bananas confused with something else, but it has not been found to to cause cellulite. Myth–revealed!
I know bananas are a staple in my diet; I eat them on a daily basis unless I run out, but I certainly do not plan on giving them up any time soon. They provide the body with ample amounts of potassium, which aids the body in regulating blood circulation. Additionally, the fiber content in bananas can help with normalizing digestion. There are so many more advantages including preventing stomach ulcers, reducing kidney cancer in women, boosting moods, and promoting bone health.
Although bananas get some criticism about containing too much sugar, the benefits far outweigh the bad. So eat your bananas, people! 😉
Unfortunately, I was all out of bananas this morning, so I ate a sliced peach in a parfait of sorts.
I layered greek yogurt, cinnamon and oats granola, peach, raspberry preserves, a drizzle of honey, and a few cinnamon almonds. Sweet, cold, satisfying!
With Hot Chai Tea
Today’s lunch included sister’s white beans with sausage, pita chips for dipping, and an apple.
After work, I headed to the grocery to pick up some staples + ingredients for tonight’s dinner. Bananas and milk were needed desperately. Okay, maybe the Talenti Coconut Gelato was not needed, but it looked so good.
I immediately had to try out this new yogurt.
It had cherry chunk pieces in it; I wished it had cake chunks instead, but it was tasty.
For dinner tonight, I made pasta with roasted vegetables, feta, and Italian Turkey Sausage.
Feta Pasta with Roasted Vegetables and Sausage
12 oz. vegetable radiatore (tri-colored pasta)
5 links of Italian Turkey Sausage
Handful of Fresh Spinach
5 Basil Leaves, fresh
Approx. 2 tablespoons of olive oil, divided
1 zucchini, sliced
20 grape tomatoes
4 oz. reduced fat feta cheese, crumbled
1/2 cup reserved pasta water
salt and pepper
Directions: Preheat oven to 400*. Drizzle tomatoes and zucchini slices with olive oil, salt, and pepper. Toss to coat and put in single layer on baking sheet. Roast for 20 minutes in oven. Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. While pasta is boiling, add a teaspoon of oil to sauté pan. Heat to medium high. Cook sausage links for five minutes on medium turning periodically. Cover and reduce heat; cook 5-6 minutes longer or until 170* inner temperature is reached and sausage is cooked through. Let sit 5 minutes longer and slice into 1/2 inch pieces. Before draining pasta, reserve 1/2 cup of pasta water for later. Place spinach and basil in colander; drain pasta in colander to allow spinach and basil to wilt from steamed pasta and water. Return pasta to pot and add spinach, basil, sausage to pot. Add 1 tablespoon olive oil and 1/2 cup of reserve water to sauté pan used for cooking sausage; scrape any brown bits from pan and stir. Pour water mixture over the pasta. Add feta cheese and mix until combined. Carefully stir in roasted vegetables. Heat on low fire until warmed through. Season to taste with salt and pepper if desired.
Collecting spinach and basil from garden
My final opinion—I did not like the bites of whole leaves of basil. I should have chopped that up into smaller pieces, but the dish was still yummy and not too complicated to cook.
Do you fear any foods that are thought to be healthy by most?