Nibble on This | March

by Carolyn Burris

March is National Nutrition Month!

This year for National Nutrition Month the American Dietetic Association is promoting “Eat Right With Color”. Scientists have discovered major health benefits packed in the color of fruits and vegetables. The powerhouse chemicals responsible for this are called phytonutrients. Phytonutrients are what put the brightness in tomatoes and strawberries and the brilliant color in oranges, carrots and kiwi. Because of the amount of phytonutrients in colorful food, consumers can enjoy health benefits such as:

  • Reducing the risk of heart disease
  • Reducing the risk of prostate cancer and other types of cancer
  • Prevent aging by fighting against memory loss

So remember when you are at the grocery store, the more color, the better!


Avocado Tacos

Ingredients :

  • 1 ripe avocado, peeled and seeded
  • 1 medium onion, julienne
  • 2 large green peppers, julienne
  • 2 large red peppers, julienne
  • 1 cup fresh cilantro, finely chopped
  • 1-1/2 cups fresh tomato salsa (see below)
  • 12 whole wheat flour tortillas

Fresh Tomato Salsa

  • 1 cup diced tomatoes
  • 1/3 cup diced onions
  • 1/2 clove garlic, minced
  • 2 tsp cilantro
  • 1/3 tsp chopped jalapeño peppers
  • 1/2 tsp lime juice
  • pinch of cumin

Preparation:

Prepare salsa as listed below. Heat oil in skillet. Lightly sauté onion and green and red peppers. Cut avocado into 12 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Fold tortillas and serve.

Fresh Tomato Salsa: Mix together all ingredients and refrigerate in advance.

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