This healthy, comforting Minestrone soup is loaded with leafy greens, tomatoes, vegetables, beans, and chicken, and is topped with a sprinkle of parmesan cheese just before serving.
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We’ve all heard the saying, “Breakfast is the most important meal of the day.” It makes sense that we should start our day with food that fills our bellies after a night’s sleep, nourishes our bodies with a variety of nutrients, and gives us the energy to begin our workday. The best breakfast choices are whole-grains, fruits/ vegetables, low-fat dairy, and lean protein. This week is National Breakfast Week, and I’ve got an omelet recipe that includes eggs for lean protein, part-skim mozzarella cheese for low-fat dairy, and tomatoes and broccoli for a serving of vegetables. Add a small glass of 1% or skim milk to complete your dairy serving, and slice of whole wheat toast if you want to get in a serving of grains, and you’ve got yourself a tasty, healthy, balanced breakfast.
A generous portion of this hearty barley and vegetable soup is a satisfying one-pot meal. Barley is high in fiber, it helps in lowering cholesterol and keeping blood sugar levels balanced, and it’s a great source of iron, folate, selenium, phosphorus, and magnesium. This soup is a powerhouse of nutrients, plus it’s fat-free and vegetarian, as long as you swap out the beef broth for vegetable broth. Mushrooms naturally pair well with the nutty flavor of barley, so it’s no wonder that this soup has such a depth and complexity of flavor. It’s the perfect winter soup, so now is the best time to make it!
Use leftover rice and canned (or rotisserie) chicken to make this heartwarming pot of soup. Throw in a variety of chopped fresh veggies and you’ve got a complete, balanced and healthy starter or main dish.
For most of us, vacation is over (sad face) and we have to get ourselves back into the routine of regular weeknight cooking. To ease the transition back to work/school, my first recipe of 2016 is a really simple, one-pot dinner that you can prepare in just 15 minutes.
This eggplant rollatini is a delicious and healthy vegetarian recipe that's perfect to serve as a side, party appetizer, or main dish. Instead of breading and frying the eggplant, I flavored it with herbs, stuffed it with a blend of part skim ricotta and parmesan cheeses, and baked it in the oven. To top it off, I added sautéed onion, garlic, and fresh parsley to the prepared marinara sauce to give it that homemade look and taste.
This soup is a chowder makeover; it’s got a rich texture and is full of sweet corn flavor, without any of the fat that’s found in your typical chowder. Instead of using butter or heavy cream, this chowder gets its creaminess from a mixture of skim milk and chickpea flour, which is a great source of protein and fiber. If you don’t have chickpea flour at home, I would recommend substituting it with cornmeal to enhance the chowder’s corn flavor, or with almond flour.
All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad, filled with tomatoes, celery, carrots, cucumber, corn, red kidney beans, and cheese.
This is the most delicious green bean casserole, perfect for serving at holiday get-togethers. What really takes this dish over the top is the homemade French fried onion topping. If you ask me, there's a time and a place for canned French fried onions: never, and on the shelf. These onions are baked in the oven, so crunchy, and so full of flavor, which makes them much tastier and healthier than the store-bought version.
A meatless, main-dish crockpot soup made of white beans that simmer all day with garlic and onions, tomatoes, zucchini, and carrots. Such simple flavors, but together they make the perfect soup.
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