We, as Americans have fallen off the wagon when it comes to nutrition. Instead of the 9 recommended servings of fruits and vegetables we typically only eat one-third (or three servings) of vegetables per day. What we’re doing to is depriving ourselves of necessary nutrients that help us in our fight against cancer. While we work on increasing our daily intake, we look at one of the biggest battles in nutrition today: fresh or frozen?
Fresh food when compared to frozen food is arguably better tasting, and when it comes to kick starting your lifestyle change we know that giving up flavor isn’t something we’re prepared to do, nor should we have to. Americans today have the misconception that fresh food is more expensive than frozen food, and while they are partly right, fresh food doesn’t have to be the cash eating cow we think it is.
Fresh fruits and vegetables are reasonably priced, and hitting up your local farmers markets can not only give you a fridge full of healthier options, but you can also feel better by knowing you’ve helped out the local community without denting your wallet too badly. Not everyone can afford to buy everything organic, and we respect the importance of spending wisely. It all comes down to health.
If you’re worried about the added expense of fresh food to your grocery budget, here’s some good news for you. While canned vegetables lose quite a bit of nutrients during preservation (except tomatoes and pumpkin – these superfoods contain the same amount of nutrients), frozen vegetables may be healthier than you think. Fruits and vegetables that are chosen for processing are processed at their peak ripeness. What this means for you as a consumer is that they are processed when they are in at their nutritional peak too.
Our opinion on the fresh vs. frozen fight? As long as you are getting more vegetables and fruits into your daily intake, it is entirely your preference. One thing we do recommend is that when you prepare your food – try your best to stay away from the microwave. For those of you looking to take the plunge into the wild world of fruits and veggies we’ve included a recipe for portabella burgers.
Prep time: 30 minutes or less including marinating
Total Time: 45 Minutes or less
- 4 large Portabello mushrooms
- 2 cloves garlic, sliced into very thin slivers
- 1 tsp. fresh rosemary or 1/2 tsp. dried, (optional)
- 1 tsp. fresh thyme or 1/2 tsp. dried, (optional )
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. balsamic or red wine vinegar
- Salt and freshly ground black pepper, to taste
Preheat broiler or grill.
Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits.
In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture. Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side.
Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns.
Per serving: 94 calories, 7 g. total fat (1 g. saturated fat), 6 g. carbohydrate, 2 g. protein, 1 g. dietary fiber, 8 mg. sodium.