Since I was too busy to make a new healthy dish last week, I tried a new-to-me “healthy food” – kombucha. I probably should have done my research ahead of time, but to be honest, I didn’t think I would like it. However, I carefully studied the options in the refrigerated case at Ralphs, and selected one that sounded like it would actually taste good: Bucha Sparkling Kombucha Tea in guava-mango flavor.
Shockingly (to me, at least), it was really good! Although, it was a bit pricey at $3.79 per bottle – definitely not something I could make an everyday habit. But I could have it once or twice a week. So I thought I’d tell you all about the health benefits of kombucha – only to come across this Mayo Clinic article stating that kombucha contains “vinegar, B vitamins and a number of other chemical compounds,” which supposedly “can stimulate the immune system, prevent cancer, and improve digestion and liver function.” The article concludes, however, that “there isn’t good evidence that kombucha tea delivers on its health claims” but may cause harm, and therefore, “the prudent approach is to avoid kombucha tea until more definitive information is available.” The article does speculate that the harm comes from making kombucha at home using a non-sterile fermenting process that increases the risk of exposure to harmful bacteria. So I really don’t think the bottled product I bought is going to hurt me in any way. And I really did like it, so I’ll probably get it again.
For this week’s healthy dish, I’m trying Kale Sprouts, which I found at Trader Joe’s and couldn’t resist. After all, I like kale and I like Brussels sprouts, and the green and purple together is just fascinating. I will probably sauté them and will report back later this week.
In the meantime, looking at my calendar, it hits me that we are fully in the swing of our busy season again, with multiple sports, practices, and teams per kid. Here’s my plan for this week:
Breakfast – Cinnamon Rolls, fruit
Dinner – Sashimi, Rice, sauteed kale sprouts
Breakfast – Cereal, fruit
Dinner – Pasta with Roasted Cauliflower and Sardines
Breakfast – Granola and Yogurt
Dinner – Dinner out
Breakfast – Blueberry Muffins
Dinner – Dinner out
Breakfast – Toaster Pastries
Dinner – Lobster Rolls, crudite
Saturday Dinner: Dinner out
Sunday Dinner: Dinner out
See more weekly menus at I’m an Organizing Junkie.
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