Cook the Book: 'Techniques of Healthy Cooking'
Sauteed tempeh, broccoli and portabella mushrooms over brown rice.
Sauteed tempeh, broccoli and portabella mushrooms over brown rice.
I love roasted asparagus and caramelized cauliflower with a drizzle of olive oil and a pinch of sea salt.
I love roasted asparagus and carmelized cauliflower with a drizzle of olive oil and a pinch of sea salt.
The darker the better! At least 70% is my preference.
I have a few delicious vegetarian dishes that I enjoy. One of my favorites is this peanut-butter sesame tofu served with sauteed onions and pineapple over brown rice. The flavors of the ginger, garlic and soy sauce marinade are amazing enough on their own, but add some freshly ground peanut butter to it and you've got a mouthwatering dish.
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A fresh garden salad topped with grilled chicken
A bowl of mixed fruit & cottage cheese
Spinach salad with Balsamic dressing
A small serving of grilled chicken or fish, either steamed veggies or salad with vinaigrette, brown rice or grilled sweet potato and a small glass of red wine.
...everything fresh , in it's natural form....before sugar, alt and fat.
Rice and veggies. So quick to make and you can change up the sauce to match your mood!
Asian-style stir-fry, with chicken and Oriental vegetables, plus broccoli.
Canola oil, five-spice powder(available in most larger groceries), boneless/skinless chicken breasts. Serve atop brown rice.
Yogurt & Fruit for breakfast. Tuna with fat free mayo and tomatoes at lunch. Tofu or Turkey Chili for dinner. Yumma-rama!!!!
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