Summertime cooking should be relaxed and groovy. Especially if you are on vacation. I wish that we could all whisk away together to one of my favorite foodie spots - the Italian region of Tuscany. Unfortunately, it is not 100% safe to travel yet. What if we just bring Tuscany to us? Now you can with my favorite Tuscan Lentil stew. Anyone can do this. Basically it's a small bit of prep, then simmer till dinner! Dust off the Dutch oven, and let's eat al Fresco. This dish is
Hi there friends! Spring is out in full force. The sun is shining, the air is warm, and the sky is so blue. However, if where you are is not so full of sunshine, I am sharing my "sunshine in a bowl" Lemony Spring Greens and Quinoa salad to lighten up your day. Enjoy! Ingredients: 3 cups chopped spring greens 1/3 cup Yellow Split Peas or lentils ½ cup Quinoa ¼ cup Chopped Cucumber ½ cup fresh chopped tomatoes 4 artichoke hearts from the jar ½ lemon (for zest and juice) 2 t
I'm not about making New Year's Resolutions unless they can apply for every day life. Q: What belongs on my plate for it to be a "well balanced" meal EVERY TIME? Let's break down what that means. A: Re-solution: Finding another solution to your problem. To have a "well balanced" meal EVERY TIME, here's my tip for breaking down what your plate should have in the new year. Look at a typical place setting in terms of "pie pieces." 1/2 your plate should be Veggies 1/4 plate of
Tip #6: Buy Beans and Go MEATLESS Inexpensive, vegetarian protein source - CHEAP veggie that is also a complex carb and plant-based protein that fights off hunger for hours Add to any meal, salad, easy to cook -Cook up a large batch or prep right out of the can Low in fat & no cholesterol - Part of both the heart healthy & diabetic diets #6spendingtips #lunchbox #healthynibbles #healthymunchies #2017 #health #mindfuleating #tipoftheweek #livingwell #wellness #eatyourveggies
Tip #5 : Batch Cooking Make A Big Meal On The Weekends - Prep and cook Chili, Chicken Soup, Stew, Tomato Sauce, and Grilled Chicken for the whole week Freeze part of your prep to be "reimagined" later in the week -Cook up a large batch of plain ground chicken that can be added to stretch your chili, lasagna, tacos or lettuce wraps another day Avoid "food fatigue" if you hate leftovers - Think in small batches and plan make enough dinner for one extra day to take as a lunch.
Tip #3: Make A Weekly Menu Before You Shop : 5 tricks to help you get started Stick to the plan and budget. DO NOT stray from the plan Shop for real food & avoid processed, pre-made, and boxed foods with preservatives and unrecognizable ingredients.: Buy only fruits, veggies, nuts, seeds, grains, beans, dairy, & protein Make this your ultimate goal: Add variety and color with every meal and "eat the rainbow" of color with fruits and vegetables Add lean protein in every meal t
I've been "rolling" around this idea for weeks. (Haha) I wanted to tackle creating one of my favorite take-away foods without the added nonsense that can derail a healthy diet. My main questions were: How can I lower my sodium intake, nix the white rice obsession, and control exactly what goes in my sushi roll? Would it be easy? Surprisingly, YES. There were so many flavors packed into the brown rice and salmon. I didn't even need soy sauce. Adding tangy greek yogurt bou
Nothing pleases me more than trying a new vegetable and LOVING it! I have been dicing, slicing, and spiraling Jicama in everything from salad to gumbo. Here is a fresh take on Thai cucumber salad. Remember to add a healthy protein like edamame, garbanzo, or lean chicken breast to make it complete. Ingredients: 2 pickling cucumbers 1 carrot 1/3 jicama peeled 2 Tbsp Rice Wine Vinegar 3 Tbsp sweet Thai chili sauce 1 tsp sesame oil 1 Tbsp sesame seeds Parsley for garnish Recipe