With so much information out there, how can you really know what truly constitutes the healthiest diet? Is there one way of eating that is healthier than the rest?
Thanks to tens of thousands of published scientific studies, we’re now able to highlight two rules that characterize the world’s healthiest diet.
When it comes to health promotion and disease prevention, if any “expert” touts one and only one type of diet as “the best,” they are ideologues that are not espousing what the scientific facts convey—so beware!
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Here is an example of a favorite recipe of mine that complies with the two rules:
These are divine and hearty enough for a main dish.
Canola pan spray
2 cups chicken broth
1 cup quinoa or brown rice
4 large red bell peppers
1 tbs EVOO
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
3 tbsp basil, chopped
¼ cup chopped parsley
1/2 tsp dried oregano
1 can diced tomatoes
1 lemon, juiced
4 oz crumbled feta cheese (about 1 cup)
salt and pepper to taste
Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth and quinoa to boil in saucepan, cover and reduce to a simmer for 15- 20 minutes. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds. Boil trimmed peppers for 5 minutes; drain. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, oregano, and tomatoes; season to taste with salt and pepper. Cook, stirring frequently, until vegetables are softened. Remove from heat and stir in basil, parsley, and lemon. Stir in the crumbled feta and cooked quinoa. Fill peppers with quinoa mixture and place in baking dish. Bake 15 minutes. Serve immediately.
For the full story on eating a healthy diet, check out my award-winning book Eat Right for Life ®.