Fall Colors: Ratatouille

27 09 2010

3 Servings       Calories: 277    Protein: 12 grams

You Will Need:

2 cups of black beans, 1.5 cup of tomato sauce, 1 cup of baby spinach, 2 medium red/orange or yellow  bell peppers, 100 grams of pealed potatoes, 1 tbsp of olive oil, salt, pepper, fresh parsley and garlic to the taste.

Pre-heat the oven at 350 degrees. Cut the bell peppers & potatoes in squares. Mix all the ingredients in an oven-made dish and covered it to bake for 1 hour in the oven.

Stir once again before serving.

Enjoy

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Sweet Onions Side-Dish

23 09 2010

Calories: 130    Protein: 2 grams

You Will Need:

1 large white onion, 1 tbsp of sweet smoked paprika powder, 2 tsp of grape-seed oil, some basil and some salt.

Mix well all the ingredients together and make sure you divide very well the onion layers as it is important to make every layers tasty.

Bake at 300 degrees in a covered dish for 20 minutes. This is a really enjoyable side dish for any hot meal.

Enjoy!





Exotically Flavored Rice

23 09 2010

Calories: 245     Protein: 6 grams

You Will Need:

45 grams of wild rice, 1 teaspoon of safflower oil, 5 grams of flax seeds, 1/2 tsp of cinnamon, 5 grams of fresh ground ginger root and some salt to the taste.

Mix well all the ingredients together and put in rice cooker. Ready in 15 minutes!!!

It tastes so good and very exotic, so if you want to surprise someone with your cooking skills, this is a good choice!

Enjoy!





Where to Get Protein on A Plant Based Diet ??? CHART!

23 09 2010

Where to Get Protein on A Plant Based Diet ???





Healthiest Brownies!!

23 09 2010

8 Brownies but the total is         Calories: 396     Protein: 40 grams

You Will Need:

1/2 cup of Texturized Vegetable Protein(TVP), 2 egg yolks, 2 tbsp of Salba seeds, 2 tbsp of pure cacao powder, 3/4 cup of chocolate almond milk.

Blend everything together and bake at 350 for 25-30 minutes in a square pan.

No SUGAR! Full of Protein and Good Carbohydrates for sustained energy.

Enjoy!





Vinegars: all about them!

16 09 2010

The historic background of Vinegar dates from old Egypt, as it also has been referred to in the Bible and by the Prophet Muhammad.

Vinegar is a well known condiment for salad seasoning, for marinades and has also various medical properties. Among those medical facts is: reducing cholesterol, controlling blood glucose and diabetic management and increases satiety.

Most common vinegars:

Balsamic Vinegar: It is the most expensive because it is aged for a longer period of time. The longer it’s aged, the sweeter and thicker it gets, and the more expensive too. It is primarily made from grape and it is ideal for drizzling over cheese and greens as an appetizer, or as a garnish or finishing touch to many recipes.

Red and white wine vinegars: These are more for daily use. They are good for salad dressings and marinades. Red wine vinegar is best used with heartier flavors and foods, like beef, pork, and vegetables. White wine vinegar is best for chicken and fish dishes.

Apple cider vinegar: It is mild and inexpensive generally used for making salad dressings. It’s a good choice for marinating fish or chicken.

Rice vinegar: This one is the mildest of all, with much less acidity than other vinegars. It’s often used in Asian or Chinese cooking.

Plain distilled vinegar: It is made from grain alcohol and has a very sharp, unpleasant taste. Use it in very small quantities. It is also used for cleaning purposes.

All vinegars should be stored tightly closed in a cool, dark place. They will last for about a year after opening; after that time, the flavors will diminish. Purchase expensive vinegars in very small quantities and be sure to use them within one year.





Potato & Beet Russian Style Salad

10 09 2010

Potato & Beet Russian Style Salad

3 servings         Calories: 287     Protein: 6 grams

You Will Need:

350 grams of beets, 350 grams of thin skin white potato, 2 tbsp of grape-seed oil, 2 tbsp of apple cider vinegar, 2 green onion, a couple of parsley sticks, salt and some garlic powder.

Before you begin manipulating the beets, use GLOVES as your hands will turn to fuchsia for a least 2 days.

Clean the beets by taking off top and bottom. Boil the potatoes and beets until you can poke with a fork easily through them.

Cut in small squares all the ingredients and add the spices. Serve cold.

Enjoy!








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