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.