Combined cut up eggplant, mushrooms, grape tomatoes, onions and peppers. Tossed them with light sprinkling of olive oil and freshly ground black pepper and grilled them in a perforated metal pan on barbecue. Before/after pics below. Great alone or with grilled chicken, fish or with hummus in a wrap or salad.
Added these 3 ingredients in blender: 1 cup of ice, 1/2 cup espresso and 1/2 tsp anise oil, gluten and calorie free!
Plums are in season, good source of vitamin c that helps increase absorption of iron into body, only 46 calories/100 grams, no saturated fats, full of vitamins and minerals!
Used organic lentils in place of dal and beans this time. Such a delicate balance of a variety of spices that truly awakens the palate, not to mention the lost list of health benefits each of them have! Love it with a dollop of plain yogurt. Recipe right out of Sept/Oct issue of Eating Well…
Hummus on rye toast with grape tomatoes. Delicious and nutritious is possible!
Love this combo from Aldi’s: peanut butter with omega 3 (chia and flaxseeds) and raspberry spread.
Love these 2 ingredients as a base and add in peaches, red onion, tuna and chickpeas!
2 fav items that I enjoy together for early mornings which provide 15 grams of protein combined!
Replaced banana with cherries and followed recipe below using Pamela’s all purpose gluten free flour which I received as a sample to try. Loved the light texture and flavor!
Made a yogurt swirl with plain, nonfat Greek yogurt, crushed walnuts and frozen mixed berries and chia seeds. Light and delicious!
Love to make this up as I go along. Sauté 1 diced onion in 1 tsp olive oil with 1 diced zucchini and 1 diced potatoes.Add 2 tsp lemon juice and 1/2 tsp zataar when veggies are tender.Add 2 eggs and cover until eggs are completely cooked. Enjoy with your fav flatbread!
Add 6 to 8 ice cubes with 1 tsp honey and 1 tbsp lime juice to blender and enjoy!