Not everyone may be familiar with flaxseed. Flaxseed is high in fiber and omega-3 fatty acids, as well as phytochemicals called lignans. It is used to improve digestive health and may help lower total cholesterol, LDL or “bad” cholesterol, and reduce heart disease risk. Ground flaxseed is easier for the body to digest. Grind your own in a coffee grinder or purchase flaxseed meal.
You may add flaxseed to a variety of foods including yogurt for a little extra nutritional boost. I like to replace 1/4 cup of the flour in my baked goods with flaxseed meal or use it as an egg substitute. Mix one Tablespoon with 3 Tablespoons of hot water for each egg you are replacing. Let sit until the consistency of egg whites. When Colette Martin told me about this I didn’t think it was possible, but it does work.
There are other seeds on the market now with similar benefits including chia and hemp seeds. Flax is usually less expensive.
One lesson we learned the hard way is the importance of traveling with healthy food. When traveling by car we carry an ice chest with food for meals for the trip as well as snacks.
We take salad on road trips to help keep us eating healthy. Sometimes I take the ingredients and mixed them up when we stop to eat, but I also like to use “salad shakers.” An individual portion of salad goes in the clear plastic cup. The dressing is put in the lid and the cap snapped in place. When you are ready to eat simply press down on the button on the top of the lid which forces the cap off the dressing reservoir allowing the dressing to run down over the salad. Then you shake the dickens out of the container which distributes the dressing over the salad. Be sure the lid is on tight before shaking if you don’t want salad flying everywhere.
Next time you travel by car be sure your travel food is healthy. Include things like fresh fruit and vegetables and try a salad.
“As we have watched women conquer breast cancer through the breast cancer campaign, this is what we need to do now with heart.” — C. Noel Bairey Merz M.D., director of the Women’s Heart Center at the Cedars-Sinai Heart Institute