As promised, I have include the Broccoli Cashew Salad and Spinach Dip recipes that accompanied my Easter Ham! I love these dishes, but the typical mayo version has more fat than my liking. I substituted the mayo with Fage Greek yogurt and I promise, you couldn't tell the difference.
Ch, ch, ch, chia (seeds)! These little guys have become quite popular in the health and nutrition realm. After receiving a few questions from friends about them, I decided to do a little research and try them out.
I am obsessed. I can’t. stop. eating. these. I’m not sure what it is. Between the chewy texture, hearty taste, salty flavor, thin-ness of the noodles and intriguing color- I can't resist. They were so good that I ended up eating half of the batch before I even tossed it with a sauce or seasoning. Now I'm probably building them up (I always do that) but really, you need to try!
Fall is here!! Which means it is time for my favorite fall vegetables, including winter squash! I have only made spaghetti squash one other time, and thought it was time to revisit this delicious veggie.
Couscous is another grain that I love to cook with. It is similar to rice and pasta but couscous stands out because it contains many more vitamins and nutrients. It has about the same ratio of protein as pasta does, but a little more than rice does. Couscous has a 1% fat-calorie ratio, whereas white rice has a 3% ratio and pasta 5% ratio.
As you may have seen, there are various types of couscous. Three of the most common are:
- Morrocan couscous: tiny grains of semolina
- Israeli couscous: semolina pellets that are a little bigger than Morrocan
- Lebanese couscous: this is the largest kind, about the size of small peas
|Add zucchinis and tomatoes|
|add as much cheese as you like|
Lentils are a part of the legume family and are believed to have originated in the Near East or Mediterranean area. Much like beans, they are a great source of protein (18g in one cup) and fiber. By eating lentils, you can benefit from all the minerals and vitamins, at the cost of essentially no fat.
One cup of cooked lentils has a whopping 16g of fiber, almost half the daily recommended amount for women. The fiber-filled lentils can lower cholesterol, help prevent heart disease, colon disease and diabetes. The cardiovascular benefits can give credit not only to fiber, but to the effects of folate and magnesium on the bloodstream. See All About Fiber or more information.
Lentil and Potato Stew
from Generation Y Foodie
1.5 cups lentils, washed (you can use green, brown or red)
1lb red potatoes, washed and cut into 1″ chunks
4 medium carrots, diced
3 stalks of celery, diced
1 medium onion, diced
3 cloves of garlic, minced
1 tbsp balsamic vinegar
2 tbsp tomato paste
4 cups low sodium veggie broth
2 cups water, divided
1 tbsp fresh or dried thyme
2 springs fresh thyme, or 2 tsp dried
1 bay leaf (optional)
1 8oz can fire roasted diced tomatoes
|chopped celery and onions|
2. Cover and reduce to med-low heat until broth is absorbed, 20-25 minutes
3. Sautee onion, garlic, carrot, and celery in olive oil until soft, 5-7 minutes (on medium)
4. Add potatoes, cook for 2-3 minutes,
5. Add water and tomatoes. Continue to simmer until potatoes and lentils are soft
|adding the veggies|