The Green Juice Martha starts each day with green juice. "This is what I recharge my batteries with every single morning," explains. "I don't leave my house without it." She found a healthy, delectable dish after years of practice. Her version has pear, celery, cucumbers, parsley, ginger, and orange.
Olive Oil Extra Virgin Martha prefers extra-virgin olive oil and has a cupboard in her kitchen to store her collection. She cooks with it, drizzles it over dishes, and uses it in her favorite vinaigrette. This plant-based, heart-healthy lipid is multifunctional.
Salmon Lean fish is a good source of omega-3 fatty acids and protein for a balanced diet. Martha loves fish and believes "wild caught, natural, and sustainable seafood is delicious and a great source of protein and nutrients." She often makes pan-seared salmon for weeknight dinners or parties.
Eggs Martha always has farm-fresh eggs in her kitchen. They're used for steamed eggs, French-style scrambled eggs, omelets, and frittatas, and she eats one or two eggs daily.
Vegetables Martha loves fresh veggies and relies on them for her diet. She eats seasonally, so her favorite veggie is hard to choose. From asparagus and English peas in spring to Swiss chard and turnips in October, she eats seasonally. She advocates for diet variety and leads by example.
Tuna Martha often has tuna salad at lunch, a lighter meal. She says, "I make a really good tuna fish salad," using Italian tuna in olive oil, celery, crispy apple, half a shallot, a lot of lemon juice, slight mayonnaise, salt, and pepper.