Pumpkin Seeds … simply yumful!
|
Amount Per
1 oz (85 seeds) (28.4 g) 1 cup (64 g) 100 grams 1 cup (64 g) |
| Calories 285 |
| % Daily Value* | |
| Total Fat 12 g | 18% |
| Saturated fat 2.3 g | 11% |
| Polyunsaturated fat 6 g | |
| Monounsaturated fat 3.9 g | |
| Cholesterol 0 mg | 0% |
| Sodium 12 mg | 0% |
| Potassium 588 mg | 16% |
| Total Carbohydrate 34 g | 11% |
| Dietary fiber 12 g | 48% |
| Protein 12 g | 24% |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 3% | Iron | 11% |
| Vitamin D | 0% | Vitamin B-6 | 0% |
| Vitamin B-12 | 0% | Magnesium | 42% |
FMU: Re.stor.i.tive
Nutritional analysis per serving: calories 84, carbohydrates 0.5 g, fiber 0 g, protein 5.6 g, fat 6.6 g, cholesterol 186 mg, sodium 120 mg, calcium 22 mg
Ingredients
6 Eggs
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Dill Pickle minced
1/2 Teaspoon Paprika
1 Pinch Sea Salt
Instructions
Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium. Hard-boil the eggs for 12–15 minutes, depending on their size; an extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for 2 minutes, then gently remove them from the water and set aside to cool.
When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk. In a small bowl, mash the cooked egg yolks with a fork, and mix in the olive oil, pickle, paprika, and salt. Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika.
Store covered in the refrigerator. The eggs will remain fresh for at least 5 days.
Enjoy as a snack or an addition to a salad…simply yumfulness!
A walnut is the nut of any tree of the genus Juglans, particularly the Persian or English walnut, Juglans regia. Technically a walnut is the seed of a drupe or drupaceous nut, and thus not a true botanical nut.
|
Amount Per
1 cup, in shell, edible yield (7 nuts) (28 g) 1 oz (14 halves) (28.4 g) 1 cup, ground (80 g) 1 cup shelled (50 halves) (100 g) 100 grams 1 cup, chopped (117 g) 1 cup pieces or chips (120 g) 1 cup, ground (80 g) |
| Calories 523 |
| % Daily Value* | |
| Total Fat 52 g | 80% |
| Saturated fat 4.9 g | 24% |
| Polyunsaturated fat 38 g | |
| Monounsaturated fat 7 g | |
| Cholesterol 0 mg | 0% |
| Sodium 2 mg | 0% |
| Potassium 353 mg | 10% |
| Total Carbohydrate 11 g | 3% |
| Dietary fiber 5 g | 20% |
| Sugar 2.1 g | |
| Protein 12 g | 24% |
| Vitamin A | 0% | Vitamin C | 1% |
| Calcium | 7% | Iron | 12% |
| Vitamin D | 0% | Vitamin B-6 | 20% |
| Vitamin B-12 | 0% | Magnesium | 31% |
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CAPRESE PASTA SALAD INGREDIENTS:
- 1 pound dry pasta (any shape will do)
- 1 pint cherry or grape tomatoes (I used a combination of red/yellow cherry tomatoes)
- 1 (8 oz) ball of fresh mozzarella, diced (or you can use the brick of cheese)
- 1/3 cup julienned or shredded fresh basil leaves
- 1 batch balsamic vinaigrette (see below)
BALSAMIC VINAIGRETTE INGREDIENTS:
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly-cracked black pepper
- pinch of Italian seasonings
Potassium is a mineral – chemical element with symbol K and atomic number 19. It was first isolated from potash, the ashes of plants, from which its name derives. In the Periodic table, potassium is one of seven elements in column 1.
Most people get all the potassium they need from what they eat and drink. Sources of potassium in the diet include
- Leafy greens, such as spinach and collards
- Fruit from vines, such as grapes and blackberries
- Root vegetables, such as carrots and potatoes
- Citrus fruits, such as oranges and grapefruit
The banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous, flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains. Excellent source of Potassium … simply wellthy!!!
| Potassium 422 mg | 12% |
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