Nachos are great comfort food. Think about it. Along with melted cheese and a bliss-inducing combination of carbs, the fiesta of Tex-Mex flavors and joyful blend of juicy salsa, creamy avocado, and tangy sour cream these Nachos Grandes deliver makes eating even my nutritionally sensible version feel like sinful, joyful indulgence.
What makes these fully loaded super nachos seem sinful, as well, even though they are nutritionally reasonable? Let’s build them together while I share my secrets.
Eat more fish. Dishes like this colorful combo of cod and a succulent salad, both sparked with Japanese flavors, make following this health-enhancing advice easy.
Fresh cod is meaty and satisfying. Its mild taste, though, needs a kick. I usually liven it up by baking cod in an Italian-style tomato sauce or spooning a Mexican salsa over the warm fish. Now I have another way, using the enticing flavors of wasabi and citrus-sparked ponzu sauce.
I love wasabi, as you know from my post in April. Here, this feisty condiment adds a hint of heat and also helps a sesame-seed crust adhere to the cod.
Memorial Day is right around the corner, making it the perfect time to start planning a cookout staple: pasta salad. Traditional pasta salad made with mayonnaise and white pasta is heavy and high in saturated fat and refined carbohydrates. But it’s actually an easy dish to lighten up — in calories and taste — with fresh, seasonal ingredients. Making the pasta whole wheat also adds fiber, which is known to reduce cancer risk and keep you full for longer.
The vibrant colorful ingredients make this Spring Pasta Salad pop and the flavor improves as it sits. You can store it in the fridge for 3 to 4 days and use for leftover lunches or dinners. It is hearty enough to be served as a main, but also pairs well with grilled shrimp or salmon.