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.
I adapted this skillet lasagna recipe from Cooking Light magazine to turn it into a healthier version of this great comfort food. Don’t let the tofu scare you, it’s the texture that counts and the creaminess of it more than makes up for the lack of ricotta cheese. It takes on the flavor of the sauce so well your kids may not even notice (one can always hope anyway)!
Yes that is a pickle. When I was growing up we always had pickles with our Eye-talian spaghetti. I can’t shake it. I also need to learn how to take better pictures at night. 🙂
You can make this versatile super smoothie at home in less than 10 minutes. It’s great for a light meal replacement or a post-workout recovery.
This smoothie is LOADED with super-nutrients. I drank one after a 3-mile run and it kept me sated for about an hour.