I love pesto, but between the pine nuts, Parmesan, and olive oil, it is NOT a low calorie dish (but everything in moderation, right?). So when I came across this recipe (actually it was a few different recipes that I morphed together), I was thrilled.
View PostThe key with a meatless meal is to make sure you are getting enough protein (this is a macro-nutrient that vegans and vegetarians tend to skimp on). For this meal, I used a poached egg and a vegetable burger patty for protein.
View PostMy biggest piece of unsolicited RD advice when you are going meatless is to make sure you still include a protein source at your meal. In this case, I added beans to my Hominy and Poblano Pepper Pozole for a good protein and fiber kick. Other great meatless proteins are lentils, eggs, nuts, quinoa, wild rice, and chickpeas.
View PostLooks fancyyyy. Don’t worry. It’s not. It never is haha. One of my fav side dishes: sautéed kale, mushrooms, cracked red pepper, and sherry vinegar. I love the flavor that sherry vinegar adds to vegetable dishes, especially those with ‘shrooms!
View PostSalads make me happy! Just kidding. But this Kale Quinoa Salad did! I am pretty obsessed with this salad dressing. I use it on everything. Like… everything. And the nice part is that I almost always have the ingredients for it around my kitchen. So that makes life easy.
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