Buying canned goods in bulk may seem a slightly paranoid, Doomsday Prepper-esque endeavor, but a well-stocked cupboard can be a healthy eaters’ best friend—as long as you’re choosing the right stuff. Many canned goods are notorious salt-bombs, which not only cause unflattering bloating but also high blood pressure, and other nonperishables contain trans fats or questionable—and often unpronounceable—preservatives.
With a little shopping guidance and these recipes from Anthony Stewart, head chef at the Pritikin Longevity Center in Miami, FL, however, you can whip up a healthy, low-sodium lunch or dinner in no time by tossing together a few ingredients you’re almost guaranteed to have on hand.
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Soba Noodles with
Indulge your Ramen-noodle cravings with healthy, lower-calorie noodles instead. A cup of soba (the Japanese word for “buckwheat”) has just 113 calories; a cup of white pasta, about 200. Plus they’re gluten-free and full of fiber, protein, and B vitamins, the overachievers of vitamins, playing a role in everything from metabolism to building DNA to forming red blood cells and more. Soba may be a little harder to find than the dorm-room noodle staple, but lots of “gourmet” grocery food chains carry them in the Asian food aisle. Tossing the pasta with smoky paprika not only adds dimension to this dish, but it’s also anti-inflammatory.
Directions: In a large bowl, combine 1/2 tablespoon paprika, pinch cayenne pepper, pinch freshly ground black pepper, 1/2 cup fresh lemon juice, and 2 peeled, seeded, and sliced cucumbers. Let mixture sit while you cook ounces soba noodles according to package directions. Drain noodles and toss with cucumber mixture until gently blended. Makes 4 servings.