This delicious side dish has a few components to it, but they’re all easy.
Whew that was so hard… not!
P.S. Make extra vinaigrette and use it on salads or sandwiches.
| Prep Time | 5 minutes |
| Servings |
cup
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Ingredients
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Can be refrigerated for up to three days.
Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”
This recipe for asian salmon with spinach and brown rice was modified from a recipe I found on a blog called “For the Love of Basil.” My version uses brown rice instead of white, arrowroot instead of corn starch, and fresh spinach instead of frozen. I made these substitutions because I believe they are healthier and any little change I can make to a recipe to make it healthier is worth it.
Incidentally I also used white sesame seeds but only because I tend to have them on hand, unlike the black ones she uses, which I don’t think I’ve ever bought in my life. As far as I know there is no difference in the nutritional value of black vs. white sesame seeds.
Oh yeah, and as usual I adjusted the prep time because limes don’t juice themselves and garlic doesn’t mince itself.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
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Changing things up a bit this week. Normally we base the plan on building blocks but not this week. As a result it generates very little in the way of leftovers. However, each meal is fairly simple and for the most part a well-balanced one-dish meal.
I’ve also been conscious about the number of vegetarians who want to take advantage of these meal plans so this week I have included vegetarian options for each meal that has meat. This is new territory for me so I think there’s room for improvement. I’d love to hear your thoughts in the comments below. Continue reading “eMeal Plan Week of Mar 11”
This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven. The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks. Continue reading “Black Bean and Salsa Stuffed Sweet Potatoes”
