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Myth: It’S Also Time-Consuming (And Hot!) To Brand Dinner At Domicile During The Summer.

Answer: Busted!

 it tin hold out tempting to forgo cooking at dwelling identify too accept the seemingly slow choice Myth: It’s also time-consuming (and hot!) to brand dinner at dwelling identify during the summer.
Summertime too the cooking is slow … or is it? During the hot summertime months, it tin hold out tempting to forgo cooking at dwelling identify too accept the seemingly slow option: eating out. If visions of sweating over a hot stove piece preparing complicated meals are what y'all mean value of when summertime rolls around, mean value again. Research shows that nutrient eaten away from the dwelling identify is higher inwards calories, sodium too lower inwards about nutrients including calcium too fiber. These nutritional differences tin contribute to pitiful diets too growth your conduct chances of ticker disease, obesity too diabetes. When y'all gear upwardly nutrient at home, y'all command what goes into your repast too how much – what subdivision size – y'all volition eat. Get out your stopwatch too consider these quick, slow too cool summertime dinner options:
  • A whole-wheat pita breadstuff bag or whole-wheat tortilla filled amongst veggies, diced tuna, salmon or chicken too low-fat dressing or balsamic vinegar.
  • A super salad made amongst greens, nuts too fruit amongst salad dressing on the side to dip your salad greens into.
  • Pasta primavera – whole-wheat pasta too seasonings similar basil, garlic too olive oil. Add lots of fresh or frozen veggies to brand this a colorful, filling too salubrious dish. Or crusade this summertime crush pasta salad at
  • Make an open-faced sandwich amongst whole-wheat breadstuff too pile lots of veggies on it.
  • Make a quick stir-fry dish!
  • Fire upwardly the grill too brand chicken too veggie kebabs amongst tomatoes too onions. Put the grilled chicken too veggies on overstep of a bed of whole wheat couscous, which is a quick-cooking pasta.
See, that wasn't too then bad, was it?

Contributor: Ellen Schuster, M.S., R.D., Associate State Specialist, University of Missouri Extension,, 573-882-1933


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