ALMONDS
A good source of protein and MUFAs (see avocado) the almond contains riboflavin and Lcarnitine,these nutrients are known to boost brain activity. After meals they can help lower the rise in blood sugar and insulin. Here is a little fun fact. Did you know the almond is botanically a stone fruit related to the cherry, the plum, and the peach? A cool little piece of trivia, don’t you think?
THE PEAR
Some of the most popular varieties today: the Bartlett and the D’Anjou pears. Pears do not have any sodium, cholesterol or saturated fats. Pears have a low glycemic index (GI), and while they are high in sugar they contain Levulose, which is a natural sugar that the body can process. The skin of the pear is where the majority of the antioxidants live, so make sure to eat the skin with the fruit for its full nutritional benefits. They are high in fiber and aid in digestion and colon health.
QUINOA
Have you ever eaten a salad and still been hungry? You are not alone. Throw in a half a cup of quinoa. It is a gluten free superseed bringing with it protein and fiber. There has been confusion over the seed that cooks like a wholegrain but many experts say it is a seed. Iron is another major factor in quinoa consumption; iron helps keep our red blood cells healthy. Chalk full of magnesium and Riboflavin (B2), quinoa helps promote healthy blood sugar control.
