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- Serve Up the Best of the Season with These Summer-Time Healthy Eating Ideas -

Savour the flavor of summer with some fresh food thinking that’s healthy and easy-to-digest.

That’s the advice of Kimberly Leadbeater, a Registered Dietitian with the Haliburton, Kawartha, Pine Ridge District Health Unit. Leadbeater encourages local residents to make the most of the season by experimenting with new foods and enjoying the bounty of locally-grown food now available in the area.

“Summertime is a perfect time to enjoy and experience locally-grown foods, while also developing a taste for food items you might not normally serve on your plate …or cook on the grill,” she says.

Leadbeater points to the barbecue as a great place to serve something new. “Try grilling salmon and pork kabobs, or try a twist on the usual burger by grilling chicken or turkey burger varieties instead,” she notes. “You can also enhance your barbecued meat by adding grilled red peppers, zucchini, eggplant, peaches or pineapple on the side.”

People travelling on vacation or heading on a road trip this summer are also encouraged to take stock of their eating habits. “Instead of stopping for meals and snacks, create your own food-to-go that you can eat along the way,” Leadbeater says. “Keep a snack bag or cooler with ice packs handy in the car, and stock it with fresh fruit, pre-cut vegetables, unsalted nuts and seeds, trail mix, sandwiches, low-fat granola bars and whole grain crackers with low-fat cheese. You will save time and money!”

Summer is also the time to enjoy the season’s harvest, she adds, especially with fresh berries, peaches, plums and corn-on-the-cob being readily available at farmers’ markets, farm gates and grocery stores. To make the most of locally-grown foods, Leadbeater points to the Foodland Ontarioand Eat Right Ontario websites as excellent resources for finding recipes that incorporate fresh, in-season produce.
One locally-grown food item that is readily available is lettuce, and Leadbeater says it is ideal for using in green salads. “Simply toss the lettuce, or another favourite green, in with leftover ingredients you have on hand to enjoy green salad every day,” she says.

To create a savoury salad, combine leftover grilled chicken, cherry tomatoes, cucumbers, red onions, or even a can of lower sodium beans (rinse and drain beans first to wash away some of the sodium). For a sweet-tasting salad, Leadbeater suggests adding leftover fruits such as peaches, berries, apples and plums, then toping it with splash of low-fat salad dressing or a home-made variety using oil, flavoured vinegars, herbs or spices.

For media inquiries, contact:

Kimberly Leadbeater, Registered Dietitian, HKPR District Health Unit, (905) 885-9100.

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«January 2019»