Top o’ the morning to ya!
Since attending my first nutrition class, Nutrition and Health, I can now say my life will be complete. Seriously, I feel like I have been waiting forever to take a class like this! The professor is an amazing woman, who not only teaches our class and two others, but also works as a Registered Dietitian in Manhattan. I can already tell this class is going to be fantastic because of all the real life examples she will have to offer us. In our first lecture we went over the syllabus and did a general overview of what the field of nutrition is and involves, but next week we will get into the good, juicy details. Our topic for next week: nutrition standards and guidelines.
In yesterday’s lecture I learned something very interesting. Did you know that out of the top seven leading causes of death in America, four are related to nutrition? The top three leading causes of death and the seventh are all effected by nutrition. Number one is Heart disease, number two is different forms of Cancer, number three is Strokes, and number seven is Diabetes mellitus.
There are obviously other factors involved in a person contracting these fatal illnesses, but the mere fact that they are all related to nutrition solidifies the importance of eating a healthy and balanced diet. This is why I am pursuing my Master’s in Public Health Nutrition. It is so important to learn about proper nutrition in order to prevent many prevalent chronic illnesses!
So, let’s start combating them today by making this yummy, nutritious recipe!
Tasty tasty. These were quick, easy and a comforting food for the beginning of fall! With some fruit (grapes) and veggies (asparagus not pictured) on the side we were set with a healthy meal. Lots of protein, fiber, and other nutrients going on here people!
Butternut Squash and Black Bean Tacos
1 1/2 tbsp olive oil
1/2 small butternut squash, peeled and sliced very thin
1 can black beans, drained and rinsed
3/4 cup corn, fresh or frozen
1/4 cup yellow onion, diced
~1/2 tbsp cinnamon
~1/2 tbsp chili powder
~1/2 tbsp curry powder
4-5 corn tortillas
In order to make these lovely little tacos, start by heating your olive oil in a skillet on medium heat. Once the skillet is ready, add the butternut squash and sauté on medium-medium high for about 8 minutes, stirring frequently. Then add in black beans and corn and onion and sauté for about 3 minutes, again stirring frequently. Add in the spices, more or less than 1 1/2 tbsp depending on how strong you like the flavors, and stir to incorporate with the rest of the veggies.Turn heat back down to medium and continue sautéing the ingredients for another five minutes for the flavors to meld, the mixture to be warmed through, and the squash to become softened. Once the squash is completely cooked, the mixture is ready! Add spinach to the bed of your taco and top with creamy and tangy goat’s cheese and the salsa of your choice. Enjoy!
Savor the flavor,