Winter is finally over, so we want to help you to feel your best and like you’re in tip top shape by spring cleaning for your insides! And we’ve got one secret today that will literally help you flush your body from the inside out….
While we were growing up, our mom’s favorite veggie was asparagus. She saved it for special treats like her birthday since they weren’t always at the grocery store the way you see them nowadays. We too, loved it so much—especially with a small amount of olive oil and grilled on the barbecue – so good! And little did our mom know that not only are asparagus delish, they are one of the most underrated foods—especially for spring cleaning your body–and here’s why:
Looking for more healthy salad recipes? Here are a few to try!
Crunchy Zesty Cucumber Cantaloup
Veggie Bean Salad with Dijon Vinaigrette
Spinach Berry Balsamic Glazed Chicken Salad with Raspberry Chia Vinaigrette
Here are three reasons asparagus will help you clean your body from the inside:
1. Asparagus contains glutathione, a detoxifying compound that helps the body break down carcinogens and harmful free radicals. And asparagus seems to help fight and also protect against certain cancers, such as bone, breast, colon, larynx and lung cancers.
• If you are allergic to asparagus—avocado, kale and Brussels sprouts also are a great way to get glutathione
2. Asparagus is phytonutrient-packed and it’s’ ability to neutralize cell-damaging particles scores in the top range for fruits and vegetables— and this seems to help slow the aging process. Fewer wrinkles? Sign us up!
3. It has high levels of the amino acid asparagine, which acts as a natural diuretic. Yay! You’ll flush out water through increased urination—and you’ll also flush out bloat and puffiness from excess salt from food . . au revoir unsightly bulges from bloat!
To get your spring off to a healthy start – we have a delish and simple asparagus recipe for you – Asparagus Pancakes!
Asparagus Jacks
Serves: 12
Ingredients
1 cup skim milk
3 eggs
1/4 cup fat free sour cream
1/4 pound asparagus, peeled and trimmed
3 tablespoons freshly grated Parmesan or grated Parmesan
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
1 tablespoon plus olive oil in a spray jar
1/8 teaspoon freshly ground black pepper
Directions
1. Pre-heat oven to 400°F. On baking sheet, place the asparagus and spritz with olive oil in a spray jar so that asparagus are evenly and lightly coated. Sprinkle with pepper and toss until evenly coated and roast for 40 minutes, tossing from time to time. Let cool and set aside.
2. In a large bowl, add milk and eggs. Whisk them together and then mix in the sour cream, asparagus, Parmesan and salt until all ingredients are mixed evenly. Add the flour and mix until well combined.
3. In a large skillet, spritz the pan with oil and then over medium heat add 1 tablespoon of oil and heat the pan.
4. Working in batches, make about four pancakes at a time each using about 1/4 cup of batter. Cook until golden brown and slightly fluffy, 2 to 3 minutes per side. Spritz more oil in the pan if necessary as you cook each batch. By the end you should have 12 pancakes.
5. Enjoy!!
Nutrition Facts (per pancake):64 calories, 3g fat, 1 g saturated fat, 167 mg sodium, 6 g carbs, 0 g fiber, 1 g sugar, 4 g protein
For MORE RECIPES like this and a 10-Day Weight Loss Jumpstart and Detox Plan and a Get Healthy Program please check out The Nutrition Twins’ Veggie Cure!
- 1 cup skim milk
- 3 eggs
- ¼ cup fat free sour cream
- ¼ pound asparagus, peeled and trimmed
- 3 tablespoons freshly grated Parmesan or grated Parmesan
- ¼ teaspoon kosher salt
- ½ cup all-purpose flour
- 1 tablespoon plus olive oil in a spray jar
- ⅛ teaspoon freshly ground black pepper
- Pre-heat oven to 400°F. On baking sheet, place the asparagus and spritz with olive oil in a spray jar so that asparagus are evenly and lightly coated. Sprinkle with pepper and toss until evenly coated and roast for 40 minutes, tossing from time to time. Let cool and set aside.
- In a large bowl, add milk and eggs. Whisk them together and then mix in the sour cream, asparagus, Parmesan and salt until all ingredients are mixed evenly. Add the flour and mix until well combined.
- In a large skillet, spritz the pan with oil and then over medium heat add 1 tablespoon of oil and heat the pan.
- Working in batches, make about four pancakes at a time each using about ¼ cup of batter. Cook until golden brown and slightly fluffy, 2 to 3 minutes per side. Spritz more oil in the pan if necessary as you cook each batch. By the end you should have 12 pancakes.
- Enjoy!!