Caesar salad with lite dressing, steamed asparagus, two boiled yellow potatoes mashed with butter, salt, pepper, and green onions, baked bbq chicken (bake for 25-30 minutes at 375 and then add bbq sauce on top for another 10 minutes)
During my 20s, my diet consisted of fat-free muffins for breakfast, salads for lunch, and low-fat steamed Chinese food for dinner. I thought these meals were keeping me on the healthy track. Little did I know that what they were really doing was robbing me of my health — and ruining my bones.
This corn salad from Oregon State’s Food Hero Program is a great cold salad to enjoy on a hot summer day. To use fresh corn, just cut the kernels off of the cob, steam for 3-5 minutes and let them cool before adding them to recipes.