What’s on your plate? A former Floridian, Miranda Musoff of New Jersey tells The South Florida Sage on today’s guest post:
“This is a dish that I make frequently, give or take a vegetable or protein. I sautéed rainbow swiss chard and shittake mushrooms in avocado oil and garlic. I put some lemon juice on top along with salt and pepper. I broiled salmon that I topped with a dressing consisting of balsamic vinegar, avocado oil, lemon juice, orange juice, and dijon mustard. Lastly, the brown rice pasta I just boiled and topped with spices, lemon juice, and grated Pecorino Romano cheese. The dressing from the salmon flowed through the plate as well.”
Sage Says: Miranda did a great job combining carbohydrate, protein and fat. Ideally, we want to have each each macronutrient at all meals and snacks. This helps us sustain our energy levels. Always include non starchy vegetables as Miranda did here. Brown rice pasta can be an alternative to the gluten containing grains (wheat, rye, barley, spelt, malt, kamut). Even if you do not have celiac disease, limiting gluten is a good idea as gluten sensitivity is increasing in large numbers. I recommend alternating grains, make some days a gluten free day. Gluten Free grains: buckwheat, amaranth, tapioca, millet, rice, oats and quinoa.