Welcome the Return of Warm Weather with Farm-to-Table Foods
More daylight in the evening, birds chirping in the morning, and plants sprouting up from the ground are signs that Spring has sprung and summer is well on its way. With the return of outdoor activities and sunshine, it’s the perfect time to build on your family’s healthy habits with farm fresh foods you can trust for quality nutrition.
Start by looking for fresh and wholesome foods at the grocery store. Milk is one of the original farm-to-table foods that contains nine essential nutrients, including high-quality protein, potassium and calcium. Milk is also remarkably simple, with just three ingredients: milk and vitamins A and D. Compare that to plant based alternatives, which often have more than 10 ingredients, including added salt, sugar, stabilizers and emulsifiers like locust bean gum, sunflower lecithin and gellan gum.
Many people don’t realize that the real dairy milk at the local grocery store often originates from dairy farms about 300 miles away and arrives on shelves in just 48 hours, on average, after leaving the farm.
Try a twist on farm-fresh ingredients with an egg-infused breakfast twist on a classic Italian salad. When paired with an 8-ounce glass of milk, this delicious omelet fulfills 80 percent of your daily calcium value for a calcium-rich breakfast.
For more information and kid-friendly seasonal recipe ideas, visit milklife.com.
(Recipe courtesy of MilkPEP)
2 tablespoons olive oil
1 large egg
2 large egg whites
3 tablespoons fat free milk
1/2 beefsteak tomato, sliced
1/4 cup low fat shredded mozzarella
1 tablespoon fresh basil, chopped
1 (8-ounce) glass of milk
Heat olive oil in a large nonstick pan over medium heat. Beat eggs and 3 tablespoons milk together in a small bowl until well mixed.
Pour egg mixture into heated pan, swirling the pan until eggs cover the bottom. Allow the eggs to set and no visible liquid remains, about 2 -3 minutes.
After the eggs have set, arrange the tomatoes, cheese and basil on one side of the eggs. Using a spatula, carefully fold omelet in half, bringing the egg portion over the filling. Remove omelet from pan and serve with remaining 8-ounce glass of milk and enjoy.
Nutritional information per serving: 360 calories; 18 g fat; 5 g saturated fat; 210 mg cholesterol; 32 g protein; 19 g carbohydrates; 1 g fiber; 510 mg sodium; 800 mg calcium (80% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.