The article "10 Underrated Healthy Foods | Staples I Eat Every Week + How To Use Them!" highlights the importance of incorporating underrated and lesser-known healthy foods into our diets. The author shares a list of ten such foods that they personally consume on a weekly basis and provides guidance on how to incorporate them into meals.
The author begins by emphasizing the significance of including a variety of nutrient-rich foods in our diets for optimal health. While the article acknowledges the popularity of certain healthy foods like spinach and almonds, it aims to shed light on lesser-known options that offer similar benefits.
The first food on the list is sardines, which are a great source of omega-3 fatty acids, protein, and various minerals. The author suggests enjoying them on whole-grain bread or incorporating them into pasta dishes or salads. Next, the article mentions mussels, a nutrient-dense seafood that provides high levels of vitamin B12, zinc, and selenium. The author suggests steaming them with garlic, white wine, and herbs for a delicious and healthy meal.
Moving on, the author introduces kimchi, a Korean fermented cabbage dish. Kimchi is rich in probiotics that support gut health and contains vitamins A, C, and K. The author recommends enjoying it as a side dish or adding it to rice bowls or stir-fries.
The article then highlights the nutritional benefits of lentils, a budget-friendly legume packed with protein and fiber. Lentils can be used in various dishes such as soups, stews, salads, and as a replacement for ground meat in recipes like meatballs or tacos.
Next, the author suggests incorporating sauerkraut, a fermented cabbage, into meals. Sauerkraut is an excellent source of probiotics and can be used as a topping for sandwiches or as a side dish.
The article also emphasizes the importance of consuming a variety of nuts and seeds. Pistachios, in particular, are mentioned for their high protein and fiber content. The author suggests enjoying them as a snack or incorporating them into salads and desserts.
Additionally, the article promotes the consumption of whole grain farro, an ancient grain rich in fiber, protein, and vitamins. Farro can be used as a substitute for rice or pasta in dishes like risotto, salads, or stir-fries.
Lastly, the author introduces nutritional yeast, a deactivated form of yeast that adds a cheesy flavor to dishes. Nutritional yeast is a good source of B vitamins and protein, and can be sprinkled on popcorn, pasta, or used in sauces and dressings.
In conclusion, the article emphasizes the importance of incorporating underrated healthy foods into our diets. The author provides a list of ten such foods and offers suggestions on how to include them in various meals. By diversifying our nutritional intake, we can maximize the health benefits gained from these lesser-known foods.
