There’s a reason blueberries are a superfood. That deep blue color is from antioxidants that boost the immune system, prevent infections, and protect the brain and the heart from inflammation. They also can help reduce belly fat and fight urinary tract infections. Most importantly, they taste amazing. The best way to reap the healthy benefits of blueberries is to add them to everyday healthy recipes like oatmeal, smoothies, and salads, but they definitely have their place on my dessert menu.
Today I’m cooking from CookingLight’s Cooking through the Seasons, a personal favorite on my cookbook shelf. A couple of years ago when I made drastic changes in the kitchen to improve my health, CookingLight was a lifesaver. All of their recipes – online, in their magazine and cookbooks – include nutrition information, important since I was counting calories and limiting sodium. I also found that most of their recipes are also quick and simple to prepare, critical for realistic menu planning.
As I got healthier and my fitness goals evolved, I concentrated less on calorie content and more on what I was eating. A more active lifestyle required a diet higher in protein, and I found cutting out processed and chemically treated (non-organic) food really helped me stay lean. My diet is now about 80 percent lean protein, vegetables, and fruit, with the rest made up by fruit, grains, and the occasional dessert like this one. Eating locally and seasonally has naturally guided my eating habits in the right direction.