Take a break from your usual mayo-smothered tuna salad sandwich lunch with this light dish made from whole grain pasta shells, cherry tomatoes and tuna tossed in olive oil and lemon juice. It’s a great way to squeeze in a serving of healthy omega-3s, without the excess fat. Be sure to choose low-mercury, wild-caught, natural tuna—available right here at Vitacost! Read more →
Ripe heirloom and cherry tomatoes and smooth, diced avocado are tossed with fresh orange juice and sea salt in this colorful, flavorful gluten-free and vegan salad from Amie Valpone.
By now, most of us are aware that toxins can lurk almost anywhere – in the air we breathe, on the food we eat, the clothes we wear and the products we come into contact with every day.
This week, our content partners at Wellness Times delve into a few common sources of toxins, why they’re dangerous and how to avoid them:
My favorite summer snack is a handful of cherry tomatoes, picked straight from the vine, sprinkled with a little salt. Scientifically, tomatoes are classified as a fruit, but since they don’t have the sweet flavor of most fruits and are typically used in savory dishes, they’re legally classified as a vegetable.
Tomatoes are low in calories and a good source of vitamin C, vitamin A, and vitamin K. They’re also a very good source of fiber, molybdenum, potassium, manganese, chromium and vitamin B1. In addition, tomatoes contain the antioxidant compound lycopene.
I love using tomatoes as a “bowl” for salads. When you scoop out the pulp, place it in a plastic bag and use it in tomato soup or pasta sauce. It will keep in the refrigerator for up to three days or in the freezer for up to six months.
Tomatoes Stuffed With Seafood Salad Read more →
