Jayna has her Master’s degree in Exercise Physiology from the University of Virginia. She is currently working towards getting her Master’s degree in Holistic Nutrition from Hawthorn University. As a Health Coach, Jayna works to help members with a variety of chronic health conditions. She is also the Program Coordinator for the Diabetes Prevention Program. Jayna has been with Denver Health since 2011.
Food of the Month: Celery Root
Why eat celery root:
Also called celeriac, celery root contains antioxidants that help to combat inflammation. It also is a good source of Vitamin B-complex, Vitamin C, and Vitamin K. It contains high amounts of dietary fiber which help promote gut and heart health and it contains essential minerals such as magnesium, phosphorus, and potassium. Unlike other root vegetables, celery root is relatively low in calories and carbohydrates and has a mild flavor. The high levels of nutrients and waist friendly calorie content make it a great substitute for potatoes. Now that’s delicious.
How to Eat Celery Root:
Missing your morning hash browns? Don’t fear, celery root is here. Heat 1 Tbs Olive Oil on medium heat in a pan. Peel celery root and grate using a cheese grater or food processor. Toss in pan with olive oil until just tender and slightly browned. Salt and pepper as needed and eat with your eggs for a tasty and filling breakfast!
Cooked celery root has a soft and creamy consistency. For a lower calorie version of mashed potatoes rinse and peel 2-3 medium celery root bulbs. Cut bulbs into large chunks and boil until tender. Strain water and mash celery root chunks until they have the consistency of mashed potatoes. Add in 3 tablespoons of 1% or 2% milk (add more or less for desired consistency) and garnish with salt and pepper.