Tabbouleh is a great way to use a surplus of summer cucumbers and fresh tomatoes—even “B” or blemished tomatoes still have great taste and nutrition. Quinoa adds a super nutritional twist—its high protein content makes this a great main dish. Leftover, this tabbouleh is a great bite when you’re on the run.
Nutrition wise, this is a one dish meal packed with protein, fiber, calcium, beta carotene, antioxidants, and hard-to-get vitamin D—not only from the cheese; Portabella mushrooms are a good source too. A food processor makes short order of the veggie prep. This lasagna serves up well on nights when people are coming and going on different schedules. Buon Appetito!
Red lentils are petite darlings that have a slightly sweet flavor, cook up in just 10 minutes, and serve up almost a beef burger’s-worth of protein. This is one of those recipes that seems too easy to offer much flavor. I made it before yoga one evening in about 20 minutes, turned off the heat, and came home to a delicious, healthy meal. At winter’s-end, we’re all a bit ‘soup weary’, but the lemon and baby kale make it refreshing as we anticipate the arrival of spring.
A batch of this granola is a real crowd pleaser for brunch: Layer with yogurt and berries for a lovely (and healthy :) parfait. The oats are an excellent source of hearth-healthy soluble fiber, while flax is a super source of alpha-linolenic acid, a precursor to much needed omega-3 fats. The granola is sweetened moderately with maple syrup, containing some good minerals not found in other sweeteners. Makes about 14 cups. Serving size 1/4 - 1/3 cup. Stores well.
