Nutrition, Nutritionist and Health | New Seasons Market

Nutrition

A Nutritionist Walks into a Barbecue…

The Nutritionist team

We’ve all been there: It’s summer, and the struggle of balancing those healthy eating goals with chip dippin’ party time is oh-too real. Enter your friendly New Seasons Market nutritionists. We challenged them to dream up their take on a summer BBQ menu that ticks the boxes for both delicious—and nutritious. Begrudgingly, we penciled in a Friday afternoon to road test their creations. The results? Let’s just say there weren’t any leftovers.

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THE RECIPE:
Amanda’s Grass-fed Beef Kabobs

Amanda’s Grass-fed Beef Kabobs

Skewer cuts of grass-fed beef and vegetables on wood or metal skewers. Marinate in New Seasons Market Olive Oil and Balsamic Dressing and Marinade with Fresh Rosemary. Garnish with fresh rosemary.

Why We Love It:

Sure, marinades are great for adding flavor. But they’re also pretty swell in the ol’ health benefits department. Marinating meat in an acid—think lemon juice, vinegar or wine—and herb-based sauces help reduce the harmful compounds that can form when meat is grilled. For even greater protection, avoid charring your meat, or cut off any char that forms.

Grass-fed beef is an excellent source of vitamins B12, B6 and B3—as well as minerals zinc, selenium, and phosphorous. Depending on the forage of the cattle, it can also act as a good source of omega-3 fatty acids.

Watching your intake of animal protein? Think of the meat as a condiment and fill your kabobs with lots of vegetables! Go classic with mushrooms, bell peppers, zucchini and onions—or dare to be different with asparagus, cauliflower, whole Padrón peppers, Brussels sprouts, or even thin rounds of sweet potato.

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THE RECIPE:
Kayla’s Tangy Mustard Potato Salad

THE RECIPE: Kayla’s Tangy Mustard Potato Salad

Why We Love It:

Whether you say po-tay-to or po-taw-to, these tubers are an excellent source of vitamin C, vitamin B6 and fiber.

One of our favorite features of potatoes is that they become a source of resistant starch when cooked then cooled. What’s resistant starch, you ask? It’s a form of carbohydrate that the human body can’t digest, but acts as food for good bacteria in the digestive tract. In addition to promoting a healthy microbiome, resistant starch also has less of an impact on blood sugar levels.

Rather than selecting the same type of potato every time you shop, experiment with some of the more colorful varieties. Eating a range of colors means you’ll get a wider variety of antioxidants and phytonutrients. Protip: You’ll get the most out of your potatoes by leaving the skin on.

Did You Know?

A potato has more potassium than a banana!

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THE RECIPE:
Leah’s Watermelon Kombucha Punch

Tran’s Watermelon Kombucha Punch

Why We Love It:

Kombucha is a fermented tea beverage that makes a wonderful alternative to soda pop. Sure it’s bubbly and refreshing, but it’s also low in sugar and full of beneficial probiotics!

Why watermelon? Not only is it the quintessential summer food, it’s also a great source of vitamin C and contains potassium and the phytonutrient lycopene.

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THE RECIPE:
Christi’s Corn with Goat Cheese

Christi’s Corn with Goat Cheese

Steam or grill corn. Once cooked, spread with a soft goat cheese—chèvre is splendid here—then top with freshly ground pepper. Garnish with fresh parsley, if desired.

Why We Love It:

Corn is a good source of vitamins B3, B5 and B6. Unfortunately, when corn is boiled many of the water-soluble nutrients end up in the water and then get poured down the drain. (Sad face!) Rather than boiling corn, try steaming or grilling it. For the greatest antioxidant content choose the richest yellow corn you can find: The yellow pigment indicates the presence of beta-carotene, a pre-cursor to vitamin A. Some people who are sensitive to cow’s milk find that they are able to tolerate products made from goat’s milk.