Secret weapon #7= Seasoning mixes and prep techniques! If food is properly seasoned it suddenly goes from "diet food" to "gourmet decadence". And altering your food prep can take a food you eat everyday from "ho-hum" to "wow!" Seasoning Lettuce , for instance, is mostly water, so if you eat a lettuce heavy salad you will be unsatisfied and definitely unfulfilled meal-wise. So here's what you do: Start with a nutrient rich base of romaine lettuce and spinach. Add 1/4 cup each of the following as you like cherry tomatoes, cucumber, roasted almonds, chickpeas (or dollops of hummus or baked hummus for protein!), red bell pepper, avocado, red onion. 1 T nutritional yeast (nutty cheesy flavor with loads of vitamins including b-complex) Drizzle with olive oil and sprinkle on black pepper and sea salt. Some more Examples: Cream cheese= blah bagel topping Cream cheese + seasoning = cheesecake baguette= yawn crusty bread (okay maybe not totally, but j...
I'm talking about candles you pyromaniacs! :-) Please don't burn any food! It's wasteful and toxic to your lungs. But feel free to burn some non-sooty candles. And by some I mean at least 10 because today it's raining and snowing. Brown Rice Noodles w/ Tomatoes spinach and nooch sauce Did you know Trader Joe's has loads of veg and gluten free foods? Their Brown Rice pasta is really tasty (when cooked properly..AKA not too long..oops). And the texture makes it a great carrier for creamy sauces. Sometimes dairy free sauces don't adhere to pastas, but not so with brown rice pasta. I'm having a romance with Nutritional Yeast at the moment (Yay b-vitamins!) and one of my favorite ways to enjoy it is smothering pasta. Brown Rice Pasta just sounds so healthy, but who cares about healthy when it tastes so good. Nom nom nom! Random side note... Look how pretty the trees were! This is a few days ago... ...
Have you ever been obsesssed with a particular food? Remember the kale and golden beet salad I had yesterday? It was so delicious! It had a very light creaminess to it that came from the addition of TAHINI to the recipe. I started eating it and noticed the creaminess and half expected to find something gnarly (dairy and my stomach have been enemies ever since I stopped eating red meat) when i checked the ingredients, but lo and behold it was my old friend Tahini. I have always had an unnatural affection for sesame seeds. Like eating them out of the jar, asking people for a few off of their bagel, eating a sesame bagel almost every morning for a year, buying a jar of sesame oil and then hoarding it until it expired type of affection. And don't get me started on sesame bars, which are basically just honey, sesame seeds and corn syrup cooked down into a taffy of delicious tooth killing yumminess! Whew! I need a cold shower! Well, fast forward a little over a decade to when I was intro...
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