During summer I always end up making ratatouille at some point for a vegetable pick me up that's easy to make. Thinly slice garlic, onion, eggplant, red and green peppers, summer squash (I used zucchini and yellow summer squash), tomatoes, basil, and parsley, and a little salt and pepper to taste. I served mine over chickpea pasta, which is higher in protein and fiber, and lower in carbohydrates than regular pasta, but has the same texture as regular pasta. Also topped with nutritional yeast for a non-dairy "cheese". For you meat eaters, you can also sauté sausage or chicken and toss with the vegetables.
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Here is a quick and easy guide to eating healthy on a budget. Sasha Kran over at Spoon University compiled this guide of simple recipes comprised of foods all purchased at Trader Joe's for under $15 total. This list gives you a diverse set of lunches for up to one week. Eating well was never so easy and never tasted so good.
I am a (not so) secret British Baking Show megafan, and this still from the show tickled me so. I happen to be making pesto with some of the kids I work with, all this week, taking advantage of a lush basil crop on our roof garden.
When you eat as diversely as I do, you can sometimes lose track of how others perceive foods they've never tried. Pesto is a beloved sauce in my home, but to the kids I work with, it's a completely new and foreign experience. One of my favorite jobs is helping clients expand their palate, and discover new, healthy, delicious ways to eat, and make the "exotic" less mysterious and more inviting.
Feeling like your vegetables have been coming out bland and tasteless? Try this helpful chart, courtesy of kidspot.com.au, to quickly figure out the best ways to prepare your veggies to maximize flavor. You can even enhance the flavor further by adding lemon juice and your favorite fresh herbs. Common spices such as cumin and cinnamon also pack a punch.
I grew up eating cereal for breakfast most days. I was addicted to sweet carbohydrate-laden meals that didn't stick with me much past the first 2 hours of school, and later work. Amid my work in grad school, I realized I was eating carbs and sugar as much as three to five times a day with snacks, and looked to breakfast to curb this. These days I make an effort to incorporate more fruits, vegetables, and high-protein foods into my breakfasts to start the day on the right foot.
This breakfast is my current favorite: one slice of toasted whole grain Ezekial bread (made from sporuted grains, it's higher in protein and lower in bread fillers), topped with half of an avocado, rich in Omega-6 fats, smoked salmon, rich in protein and Omega-3 fats, and a sunny side up egg for an extra protein boost. The meal is simple, quick, and keeps me full for hours!
Spring's first seasonal and local produce always centers around greens. I needed a pick me up, and pulled together this fresh salad with baby butter leaf lettuce, weather-defying hot house grape tomatoes grown up in Maine, avocado, and sunflower sprouts. Top off with grapefruit vinaigrette for a refreshing finish.
I can never decide how many cloves of garlic is enough for this delicious accompaniment to pasta or vegetables. I make my vegan pesto with nutritional yeast as a substitute for parmesan; walnuts, fresh basil, garlic, sea salt, and olive oil. Process the first five ingredients until coarsely chopped, then add olive oil while processing until you reach a creamy consistency. More olive oil will make for a more liquid product.