But you may be inadvertently ignoring many others simply because you never thought to throw them in your grocery basket before.
Why does that matter?
Well, variety is what makes a healthy diet exciting. If you look forward to trying new delicious dishes, you’re more likely to stick to it. Plus, all of these foods deliver nutrients you may not be getting from your usual meal plan.
Time to add a little adventure to your plate by trying one (or all) of these foods you should be (but probably aren’t) eating.
Broccoli rabe is a flavorful leafy green with a bold, earthy flavor. It’s filled with fiber for good digestion, anti-inflammatory nutrients like vitamin C, and more than 100 percent of the vitamin K you need daily.
They may seem a little, ahem, gross, but these small, fatty fish are packed with brain-boosting omega-3s, and you’ll be surprised by how deliciously salty they are. (Just ask a Spaniard, okay?)
Sick of snacking on handfuls of almonds and cashews? Brazil nuts provide similar protein, fiber, and healthy fats and are incredibly delicious. They’re also rich in selenium, a mineral that has been shown to have many benefits like improving mood.
How excited are you that one of these foods is bread? Sourdough is “secretly” healthy since it’s lower in sugar and higher in protein than white bread, is fermented, and contains live yeast that negates the need for preservatives.
Final pro tip? It’ll be easy to work these nutritious foods into your diet here and there, but maybe don’t try eating them all at once. Sardines and permissions on the same plate may ruin your taste for both.
This blog was created in partnership with Andy Boy.
Why Sourdough Bread is Secretly Healthy
A: Though it’s comparable to a regular slice of white in the amount of calories, carbs, and fiber, sourdough is lower in sugar and higher in protein, which gives it a leg up.
Traditional white bread is usually made with sugar, canola oil, and dried, preserved yeast to leaven the dough.
Sourdough bread is usually made with no sweeteners or oils. It contains mostly whole wheat flour and water, and its secret ingredient: live yeast cultures, which is the “thing” that gives it that well known tangy flavor.
Not only does using live instead of dried yeast change the flavor, but it also means it stays fresh after being baked much longer than factory baked bread and doesn’t require any extra preservatives to ward off mold.
But it gets better.
The cultures don’t survive the baking process (bummer!), but lactic acid is created (bonus!), and that does the body a whole lot of good.
Lactic acid helps decrease the levels of phytic acid in bread (phytic acid interferes with the absorption of certain nutrients, which is a bad thing). This in turn, helps other nutrients become more readily available, digestible and absorbable. Teamwork makes the dream work.
However, before you run to the bakery, remember, sourdough bread is well…bread! I’m guessing you didn’t need me to tell you that.
So, as I like to remind all of my clients, too much of (almost) anything is never a good thing.
If you’re gonna eat a slice of bread with your next meal, consider making the switch from your sugary, preservativey, packaged version to tangy, crunchy on the outside, soft and chewy on the inside sourdough.
But, tear off that healthy halo and put it on your head after you eat just one slice.