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Addictive Green Beans ... SAUTÉED GREEN BEANS WITH SOY SAUCE, CHILI FLAKES, AND SESAME SEEDS
3 repins
I love: avocados, spinach, cucumbers, mint, blueberries, strawberries, papaya and watermelon on pages 23-27 and then get refreshed with a glass of my Watermelon, Cucumber, Mint Juice on pages 28-29.
1 like 4 repins
fresh juice recipe to the summer issue of the House of Fifty Magazine. If you aren’t familiar with it yet, House of Fifty is all about inspired living. A blend of home, crafts, food and more, it’s a beautiful publication and a must-read.
2 likes 5 repins
Try to eat seasonally and locally when possible, so you get fruits and vegetables at their freshest and most delicious. To increase your intake, shop at farmers markets, join a CSA (community supported agriculture) and have fresh, local produce delivered to your doorstep, or grow your own in the backyard.
4 likes 2 repins
The bottom line is your mom was right; eat your fruits and vegetables! Go for color and variety: dark leafy greens, yellows, oranges, purples and reds. Different colored vegetables have varying levels of vitamins and minerals, and by eating a range of colors, you can get a full array of those much needed nutrients.
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It’s hard to argue, therefore, with the health benefits of a diet rich in various vegetables and fruits. We’re often told to eat our vegetables, and there’s a good reason for this: a multitude of types and colors of produce provides you with a variety of the nutrients that your body craves. The antioxidants, minerals and micro-nutrients in these foods improve how we feel, helping us stay healthy so that we can hopefully prevent or cope better with disease and injuries.
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The best diets consist of an abundance of high-nutrient, low stress foods, and the first principle of a well-balanced diet is to eat a wide variety of those foods. Eating variety is important because different foods have different nutritional qualities.
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Grilled Garlic Asparagus Drizzled with Balsamic Vinegar
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Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
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Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
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Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
2 repins
Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
1 like 1 repin
Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
1 repin
Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
1 repin
Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
1 like 3 repins
Roasted Vegetable Strudel and A Farewell to the Garden
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Roasted Vegetable Strudel and A Farewell to the Garden
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Roasted Vegetable Strudel and A Farewell to the Garden
2 likes 12 repins
Roasted Vegetable Strudel and A Farewell to the Garden
1 like 2 repins
Roasted Vegetable Strudel and A Farewell to the Garden
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Roasted Vegetable Strudel and A Farewell to the Garden
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Portobellos also make a fantastic meatless lasagna, stack three high and fill each cap with a layer of marinara then top with a mixture made up of of ricotta, grated romano, mozzarella, asiago, basil and parsley. Prepare mushrooms as above. Spoon more marinara over the top and bake for around 15 minutes in a 400 degree oven or just until warmed through. Buon Appetito!
5 likes 1 comment 12 repins
Grilled Vegetable Tart with Phyllo
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Add in some creamy goat cheese to your Kale while cooking, I have a weakness for the one that has a little honey in it from Trader Joes. Watch it melt down and get really creamy!
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Another side dish I made this past weekend was large portobello mushrooms that were stuffed with kale and creamy goat cheese, it's out of this world, it really could be a meal in itself! Saute a bunch of kale with olive oil and thinly sliced garlic, add red pepper flakes and a splash of water and simmer until it all wilts down.
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Kale and Goat Cheese Stuffed Portobellos
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Grilled Veggie Couscous ...YUMMY!!!
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Shir Regan Tomorrow's dinner! Thank you Chistine!