Think Rueben! Smoked tofu or pan fried tempeh with some Russian dressing and sauerkraut -grilled with a touch of cheese often hits the spot! Quesadillas take all of 5 minutes to broil on each side and the possibility for stuffings are unlimited.
Pasta Pasta everywhere! Remember to use good quality pastas- pasta salads- add beans, seafood, or chicken for protein, some tasty hearty greens- - grate a carrot and add your favorite dressing.
Pasta Primavera-a great way to clean out the fridge- start with lots of garlic and sauté all your veggies throw in some fresh or whole canned tomatoes- salt -basil and maybe capers if your feeling brave-wa la!
Oriental Pasta cook up some udon or soba noodles while making a simple broth with a piece of kombu and some soy sauce or miso- throw in some cubed tofu and watercress or scallions an serve over noodles- a staple in Japan!
Burritos- you can make them and freeze them- there are the traditional ones- beans and cheese or branch out to the world of Wraps! Wraps can handle it all- grains, beans, cooked or raw veggies -top with dressing or salsa.Fajita Night- this is a favorite at my house- bowls of refried beans, chicken, sautéed onions, chopped veggies and cheese and warm burrito wrappers are put out for everyone to create. Eat more whole grains!
We all need to eat more whole grains- so cook a batch of brown rice, barley, millet….. on Sunday and use it all week in salads, soups, burgers, wraps, you can even cream it for a breakfast cereal. Grain Salads - rice, roasted red peppers, currants, scallions, and roasted chopped almonds with a orange/olive oil dressing (add touch of chili powder!) yum.. and then there is taboolah a middle eastern salad with bulgar, parsley, scallions, tomatoes, mint and lots of lemon- (use the finest bulgar you can find)…be brave- be creative- there is no missing with grain salads and they travel well for lunch on the go.
Grain Burgers - all you have to do is go down to Crazy Burgers in Narragansett to be inspired to create your own burger- (but I do haved some of his recipes for the not so brave. A simple one I make with left over grain is to add roasted sunflower seeds, sautéed minced onion and celery ( if I am in a hurry I don’t even sauté) some soy sauce and make patties- dip them in cornmeal and pan fry. Once you cook the grain burgers you can freeze them and pop them in the toaster oven anytime.
Soup’s On! Soup is the way to go-they are power packed easily digestible. They are a great way to use grains- substitute barley or millet for pasta in any soup. Here is a quickie- put a bag of split peas, cut 2 carrots, 2 stalks of celery, 2 cloves of garlic and a piece of kombu- simmer for 35 minutes and flavor with salt, soy sauce or miso- my kids prefer this blended.I think the trick is to keep inspired- so read through the cookbooks and magazines- especially from other countries- they have this ‘quick and good for you’ thing down. Find friends who enjoy good food- it is important not do this alone. And most of all enjoy every bit!
Pasta Pasta everywhere! Remember to use good quality pastas- pasta salads- add beans, seafood, or chicken for protein, some tasty hearty greens- - grate a carrot and add your favorite dressing.
Pasta Primavera-a great way to clean out the fridge- start with lots of garlic and sauté all your veggies throw in some fresh or whole canned tomatoes- salt -basil and maybe capers if your feeling brave-wa la!
Oriental Pasta cook up some udon or soba noodles while making a simple broth with a piece of kombu and some soy sauce or miso- throw in some cubed tofu and watercress or scallions an serve over noodles- a staple in Japan!
Burritos- you can make them and freeze them- there are the traditional ones- beans and cheese or branch out to the world of Wraps! Wraps can handle it all- grains, beans, cooked or raw veggies -top with dressing or salsa.Fajita Night- this is a favorite at my house- bowls of refried beans, chicken, sautéed onions, chopped veggies and cheese and warm burrito wrappers are put out for everyone to create. Eat more whole grains!
We all need to eat more whole grains- so cook a batch of brown rice, barley, millet….. on Sunday and use it all week in salads, soups, burgers, wraps, you can even cream it for a breakfast cereal. Grain Salads - rice, roasted red peppers, currants, scallions, and roasted chopped almonds with a orange/olive oil dressing (add touch of chili powder!) yum.. and then there is taboolah a middle eastern salad with bulgar, parsley, scallions, tomatoes, mint and lots of lemon- (use the finest bulgar you can find)…be brave- be creative- there is no missing with grain salads and they travel well for lunch on the go.
Grain Burgers - all you have to do is go down to Crazy Burgers in Narragansett to be inspired to create your own burger- (but I do haved some of his recipes for the not so brave. A simple one I make with left over grain is to add roasted sunflower seeds, sautéed minced onion and celery ( if I am in a hurry I don’t even sauté) some soy sauce and make patties- dip them in cornmeal and pan fry. Once you cook the grain burgers you can freeze them and pop them in the toaster oven anytime.
Soup’s On! Soup is the way to go-they are power packed easily digestible. They are a great way to use grains- substitute barley or millet for pasta in any soup. Here is a quickie- put a bag of split peas, cut 2 carrots, 2 stalks of celery, 2 cloves of garlic and a piece of kombu- simmer for 35 minutes and flavor with salt, soy sauce or miso- my kids prefer this blended.I think the trick is to keep inspired- so read through the cookbooks and magazines- especially from other countries- they have this ‘quick and good for you’ thing down. Find friends who enjoy good food- it is important not do this alone. And most of all enjoy every bit!
1 comment:
Hi all I felt the real power of the 40 days, this past week I had a few difficult days, but with my breathing and my staying in the moment I was able to stay calm.
coll
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