By Wendy Lechner, Emerald Coast Olive Oil
Often, we start the year making resolutions with the best of intentions, but somewhere about mid-February, we’ve run off the rails. This is particularly true for those who want to get healthier in the New Year. Many food plans are tasteless and repetitive, encouraging us to let the whole health idea slide.
Fear not, the trick is to maximize flavor while eating healthy, so what you eat carries the biggest bang for the buck. Naturally flavored vinegars are an amazing way to beef up flavor with few calories. Coming in at just 10 calories or 3 carbs/sugars per tablespoon, flavored vinegars make most things taste better. Tired of broccoli? Give it a drizzle of Sicilian Lemon or Honey Ginger Balsamic Vinegar. You’ll never roll your eyes at broccoli, beans, chard, or Brussels sprouts again. Sick to death of chicken, chicken, chicken? Try adding Mango, Red Apple, and even Raspberry Balsamic Vinegar. The chicken will thank you.
Don’t stop there. Quality unflavored and flavored olive oils make wonderful flavor enhancers as well as providing excellent cancer- and heart-disease fighting components. Skewer those shrimp and brush them with Chipotle Oil. Then drizzle on Pineapple Balsamic Vinegar. Or try our famous Pan Lickin’ Chicken with Wild Mushroom and Sage Olive Oil and Pomegranate Quince Vinegar. You’d hardly call that diet food, but it ticks all the healthy boxes. And kale? Toss the leaves with Tuscan Herb Oil, salt and pepper and roast it to make chips. Even kale haters find this recipe tasty and fun.
Low calorie vinegars and healthy oils are usually included in most food plans from Paleo and Keto to Weightwatchers and Atkins. So, make those resolutions and pack in the flavor. What do you have to lose except bad food habits and maybe a few pounds.
Visit us at EmeraldCoastOliveOil.com or at our stores in Destin and Panama City Beach.
Fresh Cranberry Relish
12 oz. fresh cranberries
1 cup sugar (or more to taste)
1 cup water
1/2 cup Cranberry Pear Balsamic Vinegar
1 Granny Smith apple, peeled, cored and
diced
Pinch of salt
1/2 cup diced sweet onion (optional if you want a
savory version)
Simmer the cranberries, sugar and water in a saucepan for 5 minutes until the cranberries pop. Add the remaining ingredients and simmer about 15 minutes or until it reaches your desired thickness. Cool to room temperature. This recipe keeps in the refrigerator for up to one week.
This relish is great with all types of meat and game, but it’s also great on crackers with a little cream cheese. Save what’s leftover for sandwiches.
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