10 Best Foods to Eat

1.   Sweet Potatoes. A nutritional All-Star-- one of the best vegetables you can eat. They are loaded with carotenoids and are a decent source of vitamin C, potassium, and fiber. Bake and then mix in some unsweetened applesauce or crushed pineapple for extra moisture and sweetness. I love them as oven fries!
2.   Mangoes. About a cup of mango supplies 100% of a day's vitamin C, one-third of a day's vitamin A, a decent dose of blood-pressure-lowering potassium, and 3 grams of fiber. 
3. Unsweetened Greek Yogurt. Non-fat plain yogurt has a pleasant tartness that's a perfect complement for the natural sweetness of berries or bananas or your favorite breakfast cereal. It has twice the protein of ordinary yogurt-about 18 grams in 6 ounces.
4. Broccoli. It has lots of vitamin C, carotenoids, vitamin K, and folic acid. Steam it just enough so that it's still fir and add a sprinkle of red pepper flakes and a spritz of lemon juice. I like it with lemon pepper or lime juice. Yum
5.  Wild Salmon. The omega-3 fats in fatty fish like salmon may help reduce the risk of heart attacks and strokes. 
6.  Crispbreads. Whole-grain rye crackers, like Wasa, RyKrisp, Kavli, and Ryvita-usually called crispbreads are loaded with fiber and often fat-free. Drizzle with a little honey and sprinkle with cinnamon to satisfy your sweet tooth.
7.   Garbanzo Beans. All beans are good beans. They're rich in protein, fiber, iron, magnesium, potassium, and zinc, but garbanzos stand out because they're so versatile. Just drain, rinse and toss a handful on your green salad; include them in vegetable stews, curries, and soups; mix them with brown rice, whole wheat couscous, bulgur or other whole grains,
8. Watermelon. Watermelon is a heavyweight in the nutrient department. A standard serving (about 2 cups) has one-third of a day's vitamins A and C, a nice shot of potassium and a healthy dose of lycopene for only 85 fat-free calories. 
9. Butternut Squash. Steam a sliced squash or buy peeled, diced butternut squash at the store that's oven-ready, great for stir-fry, or a soup. It's an easy way to get lots of vitamins A and C and fiber.
10. Leafy Greens. Don't miss out on powerhouse greens like kale, collards, spinach, turnip greens, mustard greens and Swiss chard. The leafy greens are packed with vitamins A, C, and K, folate, potassium, magnesium, calcium, iron, lutein, and fiber. Serve with a splash of lemon juice, or red wine vinegar. 

Thanks Nutrition Action for this great information.

Greek Yogurt

This yogurt is thicker than regular yogurt with a slight tang to it. It is packed full of calcium and protein, nearly twice as much as regular yogurt.

Make sure when you pick out a Greek yogurt that you check the nutrition label. Some are definitely more like dessert and are loaded with fat, calories and tons and tons of sugar. I try to pick ones that have 100-130 calories per serving and 8-10 grams of sugar. Your safest bet is to just pick a plain one and jazz it up. That is my favorite way to do it because then I am not stuck with just one flavor, I can flavor it for what ever mood I am in.

Here is one of my favorite breakfasts:

1 cup Greek yogurt
drizzle of honey
couple shakes of cinnamon
fresh strawberries/raspberries/blueberries if I have them
2 T Craisins, dried blueberries or dried cherries
1 T Pecans/almonds/walnuts chopped up

Mix together the Greek yogurt, honey and cinnamon and then sprinkle the other ingredients on top. If I have some granola I like to sprinkle 1/4 cup on top instead of the nuts!

It's so good and tasty and filling!

Yogurt and Healthy Toppings!

Greek yogurt is all the rage right now!  It is full of so much good protein and calcium and is a healthy and filling breakfast.  And as hard as I try to eat it because I know it is good for me, I just really struggle with plain old boring yogurt.  I need some crunch and some fruit, something in it to make it a little more interesting while still keeping it healthy.  Try out some of these ideas and you will never think the same of your plain old yogurt again!

• Peaches + Maple + Cardamom + Pecans
• Toss together pitted and quartered peaches with a pinch of cardamom and drizzle of maple syrup. Roast in 350°F oven until tender. Eat warm or at room temperature over yogurt with chopped pecans.

• Carrots + Cinnamon + Honey + Walnuts
• Coarsely grate carrots and toss with honey and cinnamon. Spoon over yogurt and sprinkle with chopped walnuts.

• Lemon + Almond Extract + Poppy seeds
• Stir lemon juice and a dash of almond extract into yogurt. Sprinkle with poppy seeds.

•  Pistachios + Crystallized Ginger + Honey + Orange
• Whisk together honey, orange juice, and orange zest. Drizzle over yogurt, and sprinkle with chopped crystallized ginger and chopped pistachios.

• Honey + Almonds + Apricots
• Swirl honey into yogurt. Top with coarsely chopped almonds and apricots. Drizzle with additional honey.

• Sweet Potatoes + Maple Syrup + Hazelnuts
• Wrap whole sweet potatoes in aluminum foil and roast in a 375°F oven until tender. Peel and mash with a drizzle of maple syrup. Dollop on top of yogurt and sprinkle with hazelnuts.

• Raw Corn + Lime + Agave
• Whisk together lime juice, zest, and agave. Slice fresh sweet corn kernels off the cob. Toss with lime mixture and sprinkle over yogurt.

• Coconut + Shaved Dark Chocolate + Cocoa Powder
• Toast large flaked coconut in a 350°F oven until lightly browned and fragrant. Cool slightly. Stir cocoa powder into yogurt and top with the toasted coconut and chocolate shavings.  

• Blueberry + Lemon + Sugar
• In a bowl smash together half of the blueberries with fresh lemon juice and a sprinkle of granulated sugar. Swirl gently into yogurt. Top with whole blueberries and lemon zest.

• Strawberries + Vanilla + Brown Sugar + Pecans
• Stir vanilla extract into yogurt. Top with diced fresh strawberries. Sprinkle brown sugar and coarsely chopped pecans over top and serve.

• Banana + Cinnamon + Peanuts
• Mash banana and cinnamon together with a fork until smooth. Swirl gently into yogurt and top with finely chopped peanuts.

• Strawberries + Maple + Balsamic Vinegar
• Whisk together balsamic vinegar and maple syrup in a bowl. Add the berries and set aside to macerate for 30 minutes. Spoon over yogurt.

Source: The Buzz Feed