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Spring Into Wellness: Nicole Silva, RD

May 4, 2012

Our third and final Spring Into Wellness health expert is Nicole Silva. Nicole became a registered dietitian in 2008. Prior to her career in nutrition, she received a Bachelor’s degree in Finance from Boston College. After two years of working in the field, she decided to pursue her passion for health and wellness. Nicole received a Master’s degree in Nutrition and Health Promotion and a Certificate in Sports Nutrition from Simmons College in 2007. She worked as a clinical dietitian for a year and currently works as a Community Consultant Dietitian for Price Chopper Super Market.

Take it away, Nicole!

This is my favorite time of year. Spring has sprung and that means one thing: summer is around the corner! The produce section of your local grocery store is about to get a lot more colorful and less expensive, too! A lot of fruits are entering their prime picking (and eating) season.

Fruit is a fabulous addition to just about any meal or snack. Kids tend to love its sweetness and have no idea how healthful it is. Fruits contain many vitamins, minerals, fiber and nutrients essential to growth and help protect from many chronic diseases.

When purchasing fresh fruit, try to choose those that are in season. Spring fruits include strawberries, cherries, pineapple, mango, honeydew, oranges, apricots, cherries and limes. Don’t forget to check out the freezer aisle, too. The fruit is picked when it is just ripe and immediately frozen. It can be even fresher than fresh fruit and a lot less expensive. This is also a great way to save money, especially during the winter months, as frozen fruit is typically much less expensive. Remember to always choose whole fruit instead of fruit juice. Whole fruits are full of fiber, which aids in digestion and lowers the risk for heart disease and diabetes. Plus a lot of the nutrients and vitamins are found in the skin.

The recipe I created for this week is Breakfast Sushi. I chose to use strawberries, mango and pineapple, but it can be adapted to include whatever fruits you prefer. The fruits are loaded with fiber and Vitamin C, which helps to promote wound healing and is responsible for healthy teeth and gums. Be sure to include your kids when making this (or any) recipe. It helps them feel accomplished and also makes them much more likely to try something new. Enjoy!

Flatout Breakfast Sushi

Ingredients (serves two): 

  • 2 Flatout Original Wraps
  • ½ cup of strawberries, sliced thin
  • ½ cup of mango, sliced thin into 1 in. pieces
  • ½ cup of pineapple, diced
  • ½ cup low fat cream cheese
  • ½ cup of peanut butter (substitute any other nut butter or nut-free butter if necessary)

Directions:

Lay out each Flatout wrap on a tray or plate. Mix cream cheese and peanut butter together. Spread the mixture evenly between the two wraps. making sure to go all the way to the edges. Place strawberries, mango and pineapple evenly on each wrap. Start at one side and roll tightly into a long tube. Slice each tube into eight even pieces and serve.

Serving size: 8 rolls

The possibilities are endless, and the result is absolutely delicious.

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We’d love to hear your fresh perspective!

  • What ingredients would you add to your Flatout breakfast sushi?
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