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Dinner Diva | Favorite things

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I love food. I like to talk about it, read about it, write about it, buy it, cook it and definitely eat it. While I wouldn’t say I’m exactly obsessed with all things edible, I would say I’m definitely food-centric. It’s how I roll, y’all.
So today as I was pondering my column, I started to think about things that made me happy food-wise and a wondrous occurrence happened—a song leapt into my heart and I just have to share it with you. Are you ready? My Favorite Things sung to the tune of (you guessed it) that beloved “Sound of Music” song, “My Favorite Things.”

Sing along if you want, make a video on Youtube.com if you’ve got the chops for it (and send me a link so I can see you sing!) or make up your OWN version. This has been a blast! Enjoy my musical offering and see you next week!

 

“My Favorite Things (in the healthy food department of life)”
by Leanne Ely

Cream colored yogurt and crisp apple slices
Raw almonds and string cheese and chicken with spices
Simple ingredients made into meals
This is so easy and good to eat real!

Spinach leaves in salad and wild Alaskan salmon
Cubes of avocado and tomatoes are jammin’
Feta cheese crumbles in the salad I fling
These are a few of my healthiest things!

Kalamata olives, I’ll add some red onion
Olive oil and balsamic will dress it in fun, yeah
Cucumber slices and pine nuts will sing
This is my salad, my favorite thing!

When I eat junky stuff
When I allow transfats in
Those make me feel so bad
I simply remember my most healthiest foods
And then I will feel so glad!

 

Here’s my one of my favorite salad recipes with extra veggies from Saving Dinner (Random House) Enjoy!
Great Greek Salad
Serves 6
– 1/4 cup olive oil
– 3 tablespoons lemon juice
– 1 tablespoon balsamic vinegar
– 3/4 teaspoon dried oregano
– Salt and pepper to taste
– 1 red bell pepper, seeded and sliced
– 1green bell pepper, seeded and sliced
– 1 red onion, sliced into thin rings
– 1 English cucumber, (seedless)
– 1 bunches broccoli, chopped
– 12 each kalamata olives, drained
– 3 each tomatoes, sliced
– 12 ounces feta cheese, crumbled

In a small bowl, whisk together the dressing ingredients.
In a large bowl, toss remaining ingredients together. Pour dressing over the salad and toss.
Per Serving: 392 Calories; 18g Fat; 13g Protein; 15g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 740mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 2 Vegetable; 6 Fat.

SERVING SUGGESTIONS: Serve with whole grain rolls.

 

For more help putting dinner on your table, check out Leanne’s website, www.SavingDinner.com, or her Saving Dinner book series (Ballantine) and her New York Times bestselling book Body Clutter (Fireside). Copyright 2009 Leanne Ely. Used by permission in this publication.

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