Page 30 - Harnett Life Summer 2018

Welcome the Return

of Warm Weather with

Farm-to-Table Foods

More daylight in the evening, birds chirping in which often have more than 10 ingredients, including
the morning and plants sprouting up from the added salt, sugar, stabilizers and emulsifiers like locust
ground are signs that Spring has sprung. With the bean gum, sunflower lecithin and gellan gum.
return of outdoor activities and sunshine, it’s the
perfect time to build on your family’s healthy hab- Many people don’t realize that the real dairy milk at the
its with farm fresh foods you can trust for quality local grocery store often originates from dairy farms
nutrition. about 300 miles away and arrives on shelves in just 48
hours, on average, after leaving the farm.
Start by looking for fresh and wholesome foods
at the grocery store. Milk is one of the original Try a twist on farm-fresh ingredients with an egg-in-
farm-to-table foods that contains nine essential fused breakfast twist on a classic Italian salad. When
nutrients, including high-quality protein, potassi- paired with an 8-ounce glass of milk, this delicious om-
um and calcium. Milk is also remarkably simple, elet fulfills 80 percent of your daily calcium value for a
with just three ingredients: milk and vitamins A calcium-rich breakfast.
and D. Compare that to plant based alternatives,

Caprese Omelet
(1 serving)
Recipe courtesy of MilkPEP

2 teaspoons olive oil
1 large egg
2 large egg whites
3 tablespoons fat free milk
1/2 beefsteak tomato, sliced
1/4 cup lowfat shredded mozzarella cheese
1 tablespoon fresh basil, chopped
1 8-ounce glass of milk

Heat olive oil in a large nonstick pan over medium spatula, carefully fold omelet in half, bringing the egg por-
heat. Beat eggs and 3 tablespoons milk together in tion over the filling. Remove omelet from pan and serve
a small bowl until well mixed. with remaining 8-ounce glass of milk and enjoy.

Pour egg mixture into heated pan, swirling the pan Nutritional information per serving: 360 calories; 18 g fat;
until eggs cover the bottom. Allow the eggs to set 5 g saturated fat; 210 mg cholesterol; 32 g protein; 19 g
and no visible liquid remains, about 2 -3 minutes. carbohydrates; 1 g fiber; 510 mg sodium; 800 mg calcium
(80% of daily value). Nutrition figures based on using fat
After the eggs have set, arrange the tomatoes, free milk, and include an 8-ounce glass of milk.
cheese and basil on one side of the eggs. Using a
Page 30 Harnett Life ~ Summer 2018