New to You: Omega-3 Fortified Dairy

Remember those New Year’s resolutions? Those guilt-induced pledges to eat better and exercise more; they’re probably just a dim memory for most. Making your diet healthier doesn’t have to take colossal exertion. Small, effortless changes have proven to be the most long lasting. For example, what could be easier than getting an undetectable heart-healthy dose of Omega-3 essential fatty acids every time you drink a glass of milk, enjoy a slice of cheese, or dip into creamy yogurt?

Omega-3s are polyunsaturated fats that are critical to good health, but are not produced by the body and must be obtained from the diet. Some experts estimate that up to 80 percent of people don’t get enough Omega-3’s in their diet.
(Source: Dr. Artemis Simopoulos author of The Omega Diet)

Why are these fats so important? It is because heart disease is far and away the number one killer in the U.S. But, there are nutritional steps that people can take to help protect themselves and their loved ones from the disease. The American Heart Association’s Nutrition Committee concluded that: “Omega-3 fatty acids have shown in epidemiological and clinical trials to reduce the incidence of cardiovascular disease.”  Essential fatty acids play other helpful roles in overall health, including keeping cells strong and enhancing the immune system.

The American Heart Association recommends that people eat two or more servings of fatty coldwater fish per week and those with heart disease should consume 2 - 3 ounces per day. This advice can be hard to implement in real life. Some people just don’t like fish, or others, such as pregnant or lactating women, have concerns about environmental contaminants.

Omega Farms produces a full line of dairy products that are fortified with the best sources of Omega-3 fatty acids: docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).

“Adding 100% tasteless and odorless EPA and DHA from purified cod oil, the best source of Omega-3s, to calcium-, vitamin A- and D-rich dairy products makes great sense,” explains Nutritionist Cindy DiFerdinand of Omega Farms. “This combination is especially good for women and children.” 

Each 8-ounce serving of Omega Farms milk, cheese or yogurt provides 75 mg of EPA and DHA Omega-3 fatty acids as well as calcium, and vitamins A and D, she adds.

Omega Farms products offer all the benefits of Omega-3s without contaminant concerns. The all-natural Omega-3 is derived from purified cod oil from fish in Norwegian Arctic waters. Additionally, all Omega Farms products are made from grade A homogenized, pasteurized milk from cows that are not treated with the growth hormone rBST.

Meg’s
Favorite Recipes
Featuring...

MEG’S CHEEZY BREAKFAST QUESADEEZY

INGREDIENTS

• 2 eggs
• Salt
• 2 (6-oz.) flour tortillas
• 1/2 cup shredded Omega Farms Monterey Jack Cheese
• Optional: chopped red and green bell pepper, sliced green onion tops, salsa

INSTRUCTIONS

1. Beat eggs in a small bowl with a fork. Add a little salt.
2. Put a small nonstick skillet over medium heat on
   the stove. When hot, add eggs. Cook and stir for a few minutes until eggs are cooked. Remove from heat.
3. Heat a medium size nonstick skillet over medium heat.
4. Put tortillas in skillet and sprinkle with cheese.
5. Cook until cheese is melted then top with eggs and any other fillings you like.
6. Fold in half and eat.

Makes 2 large or 4 small servings.

Nutritional analysis per serving: 190 Calories, 11g Fat, 160mg Cholesterol, 300mg Sodium, 12g Carbohydrate, less than 1g Fiber, 11g Protein.

MEG’S JACK CHEESE
VEGE-TATERS

INGREDIENTS

• 2 Russet potatoes, about 1 pound
• Salt and pepper
• 2 tablespoons light sour cream (or try Omega Farms Nonfat Plain Yogurt)
• 1 tablespoon butter or margarine
• 1 cup small fresh vegetable pieces (try broccoli, zucchini, carrots, red and green bell peppers, corn,
  and sliced green onion tops)
• 1/2 cup shredded Omega Farms Monterey Jack Cheese
• Optional: 2 to 4 tablespoons salsa

INSTRUCTIONS

1. Wash potatoes and pierce a hole in them with a fork.
2. Put on a plate and microwave on high for 8 to 10 minutes. Cover them with a kitchen towel and make sure they are soft when you squeeze them.
3. Put veggies in a small bowl with a little water. Cover the bowl with plastic wrap and microwave on high
   for 1 minute. Drain away the water.
4. Cut each potato into 2 pieces and make the insides fluffy with a fork. Stir in sour cream and butter then put the veggies on top, and salsa if desired.
5. Sprinkle the cheese over the top and microwave for 1 minute more.

Makes 2 large or 4 small servings.

Nutritional analysis per serving: 260 calories, 10g fat, 30mg cholesterol, 290 sodium, 35g carbohydrate, 3g fiber, 9g protein.