What are Crossover Foods?

I’ve had so much fun getting ready for January classes.  No one likes decadent French foods more than I do but getting back to the basics of healthful eating after the holidays is key to good health. Everyone is ready for a body reset including me!

To prepare for my upcoming Wellness and Anti Aging classes, I made lists of the very best foods to accomplish these goals and then I created recipes loaded with them.

There are several foods I like to call, crossovers, meaning they made both wellness and anti-aging list.  Cruciferous vegetables are one of these crossover foods. This amazing subset of veggies pack a real dietary punch.

Cruciferous vegetables are the crunchy ones, like broccoli, cauliflower, cabbage, kale and brussel sprouts.  These gems have cancer fighting compounds and reduce inflammation in the body. These foods also give you that satisfying crunch and they really fill you up.

To help you load your plates with these amazing vegetable, see several of my favorite side dishes below.  Confetti slaw is so colorful, it looks gorgeous alongside any lean protein and Roasted Broccoli with shallots and just a bit of parmesan will bring even the pickiest eater to the table.

There is still time to register for both of the classes but hurry, days away! Wellness in the Kitchen AND Foods the Secret Fountain of Youth

Hope to see you soon!

Confetti Veggie Slaw

2 carrots shredded

1 green bell pepper cut in a julienne

1 green bell pepper cut in a julienne

2 cups of shredded purple cabbage

2 green onions finely diced

Dressing

Juice and zest of 1 lemon

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

To prepare dressing, whisk together ingredients in a small bowl.  Assemble slaw in serving bowl by layering ingredients.  Add dressing, toss to coat.  Let salad stand for a few minutes before serving.

Roasted Broccoli with Caramelized Shallots

1 head for broccoli

2 tablespoons olive oil divided

Salt and pepper

2 shallots sliced very thin

1 tablespoon grated parmesan cheese

Preheat oven to 400 degrees.  Trim broccoli florets and place on roasting pan.  Drizzle broccoli with half the olive oil, add salt and pepper and toss with hands to coat.  Place baking sheet in oven for 8-12 minutes until broccoli has reached desired tenderness.   Meanwhile, cook the shallots in a chef’s pan using remaining olive oil until they caramelize, 2-3 minutes.  Toss broccoli with shallots and parmesan cheese and serve.