It’s National Nutrition Month, so there’s no better time than now to assess your diet. Are you packing the most nutrition into each of your meals? Choosing the foods you need to stay strong and healthy? This morning on [lightbox href=”http://youtu.be/2Bnhnb6DkOY”]Daytime[/lightbox], I chat with host Cyndi Edwards about simple ways to give your diet a check-up, and then adjust it accordingly to ensure good health is within reach.
ORZO WITH SPINACH & RAISINS
This delicious recipe was featured in today’s segment and adapted from my friends at California Raisins. It’s so easy to make and keeps well for up to three days in the refrigerator. Enjoy it for lunch as an entrée salad or serve it as a side dish with dinner.
8 ounces orzo or other short-cut, whole wheat pasta
3 tablespoons olive oil
3 cups fresh spinach
3/4 cup reduced-fat feta cheese
1 cup California raisins
¼ cup fresh basil leaves, torn and packed
2 ounces pine nuts, toasted
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook pasta as directed on package. Drain and turn into large serving bowl; drizzle with olive oil and toss to coat well. Set aside to cool. Add remaining ingredients to bowl; toss to combine well. Serve at room temperature.
Nutrition Information (per serving):
Calories 300; Total Fat 12g (sat 3g, mono 5g, poly 3g); Cholesterol 4mg; Protein 8g; Carbohydrates 40g; Fiber 3g; Iron 2mg; Sodium 346mg; Calcium 64mg