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 Summer
is here and with it… bathing suit time! ARGHH!
Well, we’re all going through it, trying to drop
those last few pounds to feel presentable, but that
doesn’t make it any easier. Neither does the contradictory
information on dieting that we face every day. You’ve
got the no-fat/low-fat school that says keep away from
fats and you can eat your way to that dream bod, and
the no-carb cult that tells us that feasting on bacon
and eggs regularly will make us look fab in no time.
Truth is, as long as you exercise regularly, your best
bet is to eat a variety of foods in moderation and enjoy
every bit of it! Hungry for more info, here’s what
chefs
and nutritionists
are chomping on.
BALANCE
TO TIP YOUR SCALE-
[top]
It seems like diets are always pointing out what to
avoid. Personally, I’d rather know what I should
eat—much yummier way to look at things, don’t
you think? After
sifting through the info, it seems that we should
get 45% of calories from carbs, 15% from proteins
and 35% from fats—wahoo!!
Now, let’s not get carried away and load up with
cheese, chocolate and chips, best to stick to monounsaturated
fats like California Ripe Olives, avocados and nuts—As
they say, "fat means flavor" and all of
these goodies pack a punch. Just sprinkle a few into
your favorite pasta, grain or salad dishes and you’ll
see what I mean. Now, say hello to flavor and farewell
to flab!
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Believe
it or Not Bulgar Salad -
[top]
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- 1
cup medium-finely ground bulgar
- 2
and 1/2 cups boiling water
- 1
cup quartered cherry tomatoes
- 1
cup peeled, seeded and chopped cucumber
- 1
cup California Ripe Olives, halved
- 1/2
cup toasted, sliced almonds
- 1/3
cup crumbled feta cheese
- 3
Tablespoons red wine vinegar
- 1
Tablespoon chopped mint
- 10-12
large butter lettuce leaves (*optional serving
suggestion)
Directions:
Combine bulgar and water in a shallow bowl,
cover and allow to steam for 12-15 minutes until
bulgar is tender. Remove cover, strain any excess
water and cool to room temp.
Mix bulgar with tomatoes, cucumbers California
Ripe Olives, almonds, feta, vinegar and mint
and season to taste with salt and pepper. Makes
4-6 healthy servings.
* Can be served scooped into lettuce leaves
and rolled-up "wrap style" for a hand-held
meal.
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BEAN
THERE, TRY THIS…-
[top]
Invited to another pot-luck picnic or BBQ? Think
beyond those bowls of potato salad and cole slaw,
and toss together something completely unique. This
Mexican Bean Salad, combining pinto beans, yellow
corn and California Ripe Olives is a quick and healthy
alternative that looks festive and tastes sensational—Arribba!!
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LAST
QUARTER'S
RECIPE CONTEST WINNER
Congratulations
to Theresa Leavitt. We hope she enjoys her California
Olive Industry apron.
QUARTERLY
RECIPE CONTEST-
[top]
The
Great Grain Recipe Contest
From rice
to bulgar to quinoa, grains are taking over the center
of our plates, not only because they’re healthy,
but because they taste delicious. Season any of your
favorite grain dishes with California Ripe Olives and
you’ll have a recipe for success. Think you can
come up with something unique, flavorful and easy to
prepare? Send
us your favorite grain-based recipes using California
Ripe Olives as one of the key ingredients. We’ll
test them, taste them and pick one winner to receive
a free California
Ripe Olive apron & a gift pack of California Black
Olives, then we’ll post the
winning recipe on our site. No need to wait, it’s
time to get cooking!
ENJOY
YOUR EATS (all day long)-
[top]
Bored of that same ol’ same ol’? Who wants
to eat one more plain chicken breast or turkey sandwich,
no mayo day after day? It’ll drive you insane,
if not straight to the nearest vending machine!
Instead, make an effort to flavor your foods with
interesting ingredients that perk up your tastebuds,
like California Ripe Olives for instance, and you’ll
be much more likely to stick to a healthy diet. Try
spiking your next egg salad, chicken salad or tuna
with flavorful veggies or slather your sandwiches
with California
Ripe Olive Tapanade, herb pesto or even your favorite
spicy bean dip. Make your lunch a little more luxurious
and you’ll be the talk of the water cooler for
more reasons than one.
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Tuna
Salad Grown Up-
[top]
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- 1
(12oz.) can tuna packed in water
- 1/3
cup chopped roasted red bell peppers
- 1/4
cup chopped California Ripe Olives
- 1
rib celery, chopped
- 2
Tablespoons plain nonfat yogurt (or lowfat
mayo if you must!!)
- 1
Tablespoon dijon mustard
- 2
teaspoons chopped fresh tarragon
Directions:
Using a fork, break up large pieces of tuna
in a mixing bowl. Add peppers, olives and celery
and mix well. Stir in remaining ingredients
and season with salt and pepper. Makes enough
for 4 sandwiches. Have an appetite for other
interesting ideas? Take
a look at some of our other California Ripe
Olive recipes.
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Mexican
Bean Salad-
[top]
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- 1
(15 oz.) can pinto beans
- 1
(15.25oz.) can yellow corn
- 1
(2.25 oz.) can California Ripe Olives
- 3/4
cup chopped red onions
- 1/4
cup chopped cilantro
- 2
Tablespoons lime juice
- Tabasco
Directions:
Combine beans, corn, California Ripe Olives,
onions, cilantro and lime juice in large mixing
bowl. Season to taste with salt and Tabasco
sauce. Serves 6 as a side dish.
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