Week 3: Healthy Eating Contest: D is for Delicious!

I didn't realize that a lot of the foods and drinks my family and I are eating do not have Vitamin D. I do always add cheese to our fruit snacks to add protein. Cheese is a great source of Vitamin D which I have learned from researching. I am for sure going to incorporate more foods into our diets with this essential vitamin!!

So, I just noticed this contest yesterday! To bad, it would have been fun to do some of the others. This is sort of a standard weekend breakfast we have before heading out for yard work. Usually I mix everything together, but it is more attractive if there is some separation.

I didn't know that this was a source of D, glad to learn it. The hash is kale, mushroom, onion, sweet peppers, and sausage seasoned with some smoked harissa seasoning from a local market. The eggs are seasoned with Penzey's Northwoods. The little tart cherries are from our tree, but it is getting past their time. However, the blueberries are at their peak right now. And the cottage cheese has chives and dill.

Eggs with a sausage-kale-pepper-mushroom hash

Aloha... I enjoy scrambled eggs with diced sweet onions, fresh herbs and cheddar cheese. I also whip up some egg whites for my fur buddy, Rocky. It's a great way to start the day.

And eating eggs sideways, I can't locate the edit button, is even more beneficial. ; > 

We eat a lot of salmon. Fillets or burgers there’re so many great ways to prepare it! 

I love adding Vitamin-D rich eggs to my salad. Vitamin D rich eggs

Salads are a great way to get vitamin D in one's diet!

OK, for lunch I made a version of Nicoise Salad: tuna, anchovies (just on mine, my wife hates them), boiled potato, hard-boiled egg, tomato, pickle, onion, cottage cheese, a little bit of leaf lettuce and kale, and a vinaigrette of Greek seasonings, cider vinegar, olive oil and some dill-garlic mustard I bought at the National Mustard Museum in Middleton, WI. Always good, although I didn't have any good olives in the house.

Nicoise Salad (my version)

Salmon with asparagus and potatoes

This is homemade tuna salad with fresh orange sections over a garden salad. The tuna salad is made with light mayo, prepared mustard, relish, chopped celery (and fresh dill when I have it). We use both canned tuna and leftover ahi tuna from cooking on the grill; it’s delicious either way. This recipe is healthy, very tasty and low calorie.

I enjoy an egg with diced onion, pepper, and tomato on avocado toast. Lately I crave dill pickles that help with the summer heat.