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Life & Health
Editor
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Walla Walla, WA
Permit No. 44
CHANCES ARE,
you plan
to deck the halls for a very merry
holiday season. And what better way
to evoke the spirit of Christmas past,
present and future than with a tradi-
tional red and green color scheme?
Bring those holiday hues into
your festive feasts, and you’re sure
to keep good health on the menu—
even as you sample the occasional
treat.
‘Tis always the season
A number of fresh reds and
greens are in the produce aisles now,
waiting to star in your winter meals.
Look for red foods, such as apples,
beets, cranberries, red bell peppers
and pomegranates. And go for green
ones, like Brussels sprouts, kiwi, kale
and (again) apples.
Of course you don’t have to stop
there. Almost anything you could
wish for is available year-round in
the frozen food section. Frozen fruits
and veggies are just as nutritious as
fresh—if you skip those with added
sugar, fat or salt.
Ready to transform a host of reds
and greens into healthy seasonal
delights? Let’s get started!
Breakfast.
For a green smoothie
even Scrooge would love, toss kiwi,
banana, and a few leaves of spinach
or kale into the blender with low-fat
yogurt.
Lunch.
Get the kids involved in
planning and prepping a midday
meal featuring only red and green
foods. Try veggie kebabs made with
roasted beets, Brussels sprouts and
red bell peppers.
Snack.
Set out a bowl of fresh
cranberries or toasted kale chips.
Salad with dinner—or as the
main dish.
Transform cucumber
slices into stars with a mini cookie
cutter. Toss with tomatoes, pome-
granate seeds, chopped kale and
a splash of vinaigrette. For some
colorful protein—and to make this a
meal—add cooked red lentils.
Dessert.
Core green apples, fill
with cranberries, drizzle with maple
syrup and bake.
Sources: Academy of Nutrition and Dietetics; American Institute for
Cancer Research;
fruitsandveggiesmorematters.orgHealthy
holiday
eating
Put
red
and
green
on your Christmas dish list
Healthy Holidays
from Grande Ronde
Hospital & Clinics