new year strong you

New Year, Strong You: 3 Recipes for Mental Strength RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAM EMMONS As you set about keeping your goals for the new year, consider how you fuel your brain for the day. Nutrition research shows people who consume breakfast do better in mental performance tests, have improved focus and even say they feel in a better mood when they have breakfast. What you eat matters too. Following a Mediterranean style of eating—which is rich in whole grains, pulses (like chickpeas), vegetables, fish, eggs, and olive oil, in addition to limiting saturated fats and sugars—has been found to protect our brain function as we age.  Keep reading for three delicious and nourishing recipes that put these strategies into practice—and promote brain health, mental strength, and longevity.  Turkish-Style Turmeric Eggs with Yogurt  Inspired by a traditional Turkish breakfast consisting of eggs, thick yogurt, spices and fresh herbs, this healthy and filling dish is  eaten alongside pita or crusty bread. It is so simple, yet a very unusual food combination for an American diner.  Bright colors of spices stand out against the white background of thick yogurt, which makes this meal beautiful enough to be the star of a special occasion brunch, but so ridiculously easy to prepare it could become your healthy weekday breakfast. The combination of eggs and thick Greek yogurt makes it rich in protein with about thirty grams per serving—the perfect start to a busy day.  Adding ground turmeric to the hot olive oil flavors the oil and brings color to the egg whites. The result is a vibrant orange egg. And, when combined with the red paprika (or aleppo pepper), bright green kale, and fresh herbs, the colors of this dish really stand out from the crowd. Try it served along some sort of pita or crust bread, so that you can scoop up and absorb the yogurt and egg yolks with each bite.  INGREDIENTS:  2.5 tablespoons olive oil, divided1 bunch kale (6 to 8 leaves), removed from stem and rough chopped   1/2 teaspoon smoked paprika, or aleppo pepper ½ teaspoon salt 1 teaspoon fresh black pepper ½ teaspoon turmeric 4 large eggs 1 cup (250 mL) plain unsweetened low-fat Greek yogurt 1 lemon, juiced and zested 1 clove of garlic, shaved  ½ teaspoon chili flakes, optional    1 round whole wheat pita, sliced in fourths  2 teaspoons mixture of fresh herbs such as mint, dill and parsley, rough chopped  INSTRUCTIONS:  Begin by preheating the oven to 375F (190C). Toss the torn kale with ½ tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon fresh ground pepper. Toss to coat and add the kale to the hot oven. Cook until it begins to wilt and get a little crispy at the edges. Approximately 6 to 8 minutes. Carefully remove from the hot oven and set aside.  Mix yogurt with 1 tablespoon lemon juice, ½ teaspoon of lemon zest, shaved garlic, and ¼ teaspoon salt. To prepare each plate, smear 1/4 cup of the yogurt mixture onto each plate using the back of a spoon and sprinkle with smoked paprika. Place half of the baked kale evenly around the yogurt on each plate.  Heat two tablespoons of olive oil over medium heat in a large well seasoned cast iron pan or nonstick skillet. Once oil gets hot, add the ground turmeric and stir to combine. Cook the turmeric in the oil until it becomes fragrant and well incorporated, approximately one to two  minutes. Keep the oil just below smoking point. A small drop of water added to the pan should immediately sizzle.  Carefully crack the eggs into the hot pan and season with remaining salt and pepper. As the eggs cook, tilt the pan to the side and use a spoon to baste the eggs with the turmeric olive oil. This will help the egg cook while keeping the center moist. It will also turn the whites bright yellow. Keep basting until the eggs are puffy and cooked, approximately one minute, or to your liking. Transfer to the plate and arrange on top of yogurt and kale.  Finish with a teaspoon of fresh herbs and serve with pita.  Makes 4 servings (one egg per person). NUTRITION FACTS (PER SERVING):  Calories 285 kcal/1194 kJ Protein 16 g Total fat 16 g Saturated fat 3.5 g  Cholesterol 190 mg Carbs 24 g Fiber 6 g Total sugars 6 g  Added sugars 0 g Sodium 505 mg Quinoa Egg Bowl with Smoked Salmon  This simple and healthy quinoa breakfast bowl is sure to be in high rotation in your kitchen. Quinoa has eight grams of protein per cup and impressive levels of fiber and vitamin B. Try this quinoa breakfast bowl where the grains are topped with perfectly runny poached egg and the vibrant flavors of fermented veggies and smoked salmon.. The trick to cooking great quinoa is to add flavor to the cooking water. In this dish this is  achieved by cooking the grain in a broth, adding aromatics, and tossing in a little butter at the end. Another great trick for bringing out the unique nutty taste of quinoa is to toast the dry grain over medium heat before adding any liquid. The protein in this breakfast bowl comes from the quinoa, egg, salmon, and even the tahini sauce. The flavor is rounded out with acidic pickled vegetables and the umami of the miso tahini sauce. You may want to consider making a double batch of the tahini sauce to maximize your efforts in the kitchen. It makes a great dressing or marinade for a future dish.  There are many ways to poach eggs, and many strong opinions on which method is “correct”. In this recipe, it’s done by  adding vinegar to the cooking water, turning a complex process into an achievable weekday breakfast. Plus the added vinegar flavor adds a nice sharpness to the dish.  Like any “bowl” recipe, it can easily be adapted to what you have in your refrigerator and