I am about to get nerdy on you.
So, as you have noticed, I have stopped with the Dietetic Dish posts because honestly, I don’t learn enough every week to give you 5 pieces of information. Truly. It’s sad.
BUT I am taking Research Methodology, and even though I will never ever ever be a researcher, I am learning. [WHAT.] Yes. Learning, people. So what am I learning about? Cinnamon.
So, cinnamon is pretty awesome. I mean, I didn’t know the vast benefits of it until.. now. I’ve added it to muffins, pancakes, oatmeal, and smoothies randomly but it wasn’t a staple and just lived a calm life on my kitchen shelf. Wake up, cinnamon. You’re about to be used. Let’s learn about the [potential] benefits of cinnamon (potential because essentially no finding from research is 100% guarantee):
1. Cinnamon may increase insulin sensitivity and lower blood glucose.
2. Cinnamon may reduce inflammation.
3. Cinnamon may promote lipid metabolism in the intestines.
4. Cinnamon may reduce blood pressure.
5. Cinnamon may reduce cholesterol.
Who’s sold? I know I am. I knew that cinnamon could help stabilize blood sugar, but I didn’t know all of these other things! Go add some cinnamon to your food.
Except, not this food. This food would taste weird with cinnamon. Dill? Yes. Cinnamon? No.
I [apparently] have a bad habit of making the same type of thing over and over. For example, Greek things. Greek mac and cheese, Greek pasta salad, Greek salad, Greek vegetable bowl, Greek egg salad… You get the point. But when you buy the ingredients, you have to use them up! It’s kind of like “How to Wear the Same Outfit 7 Different Ways” but with food.
Eggs are great. And egg salad is a delicious way to turn an egg into a meal. Add some spinach and bread and maybe a clementine or two and you have a [future]-RD-approved meal.
Greek Egg Salad
hard-boiled eggs // kalamata olives // feta // parsley // plain Greek yogurt
tomatoes // balsamic vinegar // dill // + spinach + bread if making sandwich