Do you like walnuts? I love them. I even have a little container of it in my car for days when I have to dash around on an empty stomach or simply to eat as a snack.
I was just reading about the goodness of walnuts. Apparently they are rich sources of ?-linolenic acid (ALA) which is a natural plant source of omega-3 and provides lots of fiber too. And the best part is that it fills you up and doesn’t make you fat. Go walnuts!
The weather’s so hot that I try not to do any cooking so as not to heat up the kitchen. One of the easiest things to throw into a slow cooker is this 4-bean soup which is essentially sugar, a bit of citrus rind cut into curls with a dovo straight razor and 4 kinds of beans – red beans, horse beans, green peas and black-eyed peas. Very colorful, eh!
So simple to make. It’s soupy (hence, thirst-quenching), filling and full of fiber, and I like to throw in a few ice cubes to beat the heat.
One of our favorite things to eat on vegetarian days is homemade meatless quesadilla, my version.
As with most things that I cook, I don’t really have the recipe. This is what you will probably need but feel free to adjust the portions based on what your family likes:
Preheat your oven to 180 degrees. Spread red sauce on the tortilla as a base. Layer on the onions, tomatoes, mushrooms, bell peppers and top with cheese. Fold the tortilla in half. Bake for about 20-30 minutes and you’re ready to dig in.
We love quesadillas because they’re both healthy and delicious and so easy you can practically whip it up in an underground storm shelter if you had to.
Crispy, crunchy, sweet and savory – our collection of fresh fruit and nuts is just the right mix of healthy and delicious. Fresh apples and oranges are surrounded by a collection of California grown roasted salted mixed nuts, roasted salted pistachios, roasted salted cashews, honey cinnamon almonds, chocolate toffee almonds and mocha almonds. All packed in a handsome wooden crate.
This is one of the dishes that I prepared for my son and stored in the fridge to be eaten later. It’s so easy and so healthy you’ve just got to try it.
First, I heated up some oil in a non-stick pan on medium to low heat.
Place the slice of salmon, lightly salted and peppered, in the pan and let it fry slowly first on one side, then flip over and allow to fry until cooked through and both sides are lightly brown. This should take roughly 10-12 minutes.
Remove the salmon to a plate. Using a fork, break up the salmon into flakes and remove the bones. Leave aside.
Add a bit more oil in the pan on medium heat and lightly fry the garlic for a 2-3 minutes till fragrant. Be careful not to burn the garlic or it will taste bitter.
Throw in the carrots and add a splash of water and leave it for about 5 minutes to soften up.
Add the broccoli, a dash of mushroom/oyster sauce and a sprinkle of pepper. Stir-fry for approximately 5-7 minutes till the broccoli is cooked. Watch closely to ensure broccoli is not overcooked or it will turn yellow.
Serve on a plate (or in my case, I placed in a Rubbermaid container for refrigerating) and top with the salmon flakes.
And that’s all there really is to it. It’s really tasty and goes well with pasta, noodles or rice.
My son had some fruits left over from the fresh fruit baskets we got for Christmas and he ate those for dessert.
