I'm so excited to be back with my second nutritional breakdown blog! In case you missed my first post, you can find it here. I broke down the ingredients and nutritional value of the delicious Buffalo Chicken Salad and Dill Slaw and the Steak + Yolky Egg. This week I'll be highlighting the Romesco garlic shrimp + zucchini noodles and the Short Rib Zucchini Lasagna with Cashew Cream. I hope you're as excited as I am!
Romesco Garlic Shrimp + Zucchini Noodles
Zucchini is one of the most versatile veggies, second to cauliflower right now. Plus with the invention of the spiralizer you can have zucchini almost any way you please. But not only is it incredibly versatile and easy to sneak into meals where kids aren’t looking, it also has great foundational vitamins and minerals that we need to get into our diets on a daily basis. Providing vitamin A, C, B6 and minerals like calcium, iron, and magnesium plus some added fiber and even a pinch of protein as well. While it might be at the end of the alphabet it should be at the top of your grocery list or should I say menu list. In addition to the zucchini, garlic is another staple ingredient that almost anyone could benefit from adding. Garlic is a great flavor boost but also provides the body with vitamin B6 and micronutrients like copper, manganese and calcium. Garlic also contains an organosulfur called thiosulfonate which have been shown to be antibacterial, antifungal, antiviral, and improve inflammation, improve LDL:HDL cholesterol ratio, and also activate liver detox enzymes.
Short Rib Zucchini Lasagna with Cashew Cream
By now you all know the benefits of zucchini so let’s talk about cashews for a minute and what they can provide to your body. Copper, magnesium, manganese, phosphorus, zinc and monounsaturated fat. What I want to focus on here is the fat! I love me some yummy fats! Fats are vital in order to transport certain vitamins into our cells where they can be utilized, without the fat the vitamin goes right through us. When it comes to fats there are 3 lengths; short chain, medium chain, and long chain. There are also different degrees of saturation; saturated, monounsaturated, and polyunsaturated. Monounsaturated fatty acids are simply a chain of fatty acids that have one spot in their chain where the hydrogen atom has been removed. This is different than a polyunsaturated fatty acid where there are multiple places in the chain where the hydrogen has been removed. Removing the hydrogen makes the chain more susceptible to damage and oxidation. However the flexibility that comes with the monounsaturated fat is necessary in order to keep our cells limber and flexible in order to communicate with their surroundings. Having too much rigidity in our cells can get us into trouble because they can pile up and get clogged… if you get my drift. Having a healthy balance of all the fats will help to ensure you are keeping a good omega 6 to omega 3 ratio and keeping those cells healthy and happy.
I hope you enjoyed my second nutritional breakdown post! I'll be posting blogs like this every month, so keep your eyes peeled! Let me know in the comments if their are specific dishes you'd like me to highlight.
About Dani Ferguson, CN
Dani is a Holistic Nutritionist & podcast host of Detoxing with Dani. Her motto is Gut Health, Glowing Skin and a Gorgeous You. After years of struggling with digestive issues and chronic acne, Dani discovered her passion for nutrition and the ability of food to heal from the inside out. After graduating college Dani went on to get her education in nutrition and now works with clients to address their health issues head on, focusing on the root cause of their symptoms and developing a personalized program that suits their health and wellness needs.