By Carol Harrison, RD
As we move beyond the pandemic, many Canadians intend to recommit to improving and maintaining their health. How can we, as fitness professionals, help?
Not only are we craving better health, we are craving connection too. That includes the connection to the people who produce our food, the people we eat with, and the people who cook for us.
Of course, we are going to be sharing healthy eating tips but let’s remember to keep the joy of eating present when we talk about food with clients and participants.
Here’s a simple recipe we can share for a get together with friends and family for Cinco de Mayo on May 5th.
Made with mostly Canadian ingredients like potatoes, it connects us to the PEI potato farmers who have been growing them in their famous and uniquely rich, red, sandy soils for over 200 years on what is now dubbed, Canada’s Food Island.
We can make the meal more social with a DIY style buffet. And because this is a very easy recipe, there is extra time to maybe decorate, make a good playlist and bring some real joy and celebration back to life.
4 medium PEI potatoes
1 tbsp extra virgin olive oil
pinch sea salt
2 small bell peppers
1 small red onion
1 cup Romaine lettuce
1 lb PEI beef strips
2 tbsp water
2 tbsp low sodium fajita seasoning
1 cup frozen corn niblets
1 cup salsa
1 cup guacamole
Preheat oven to 450F.
On a parchment-lined baking sheet add potatoes, drizzle with olive oil ,and sprinkle with sea salt. Cook for 20-25 minutes until crispy.
While potatoes are roasting, chop red onion, bell peppers, and lettuce. Set aside in separate bowls.
In a large fry pan or skillet, add beef strips, water, and fajita seasoning. Stir fry for 5-7 minutes.
Add corn niblets to beef mixture and stir fry for an additional 3 minutes. Place beef mixture in bowl.
Place roasted potatoes in bowls and assemble with remaining ingredients. Top with salsa and guacamole.
Good to know: One medium potato with the skin delivers 45% DV for vitamin C and more potassium than a banana!