Page 26 - Robeson Living
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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 26                                                                      Robeson Living ~ Summer 2018
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