With our crazy and hectic lives- it can be hard to get our daily does on veggies! Recently, I have been craving nothing but deep green vegetables (and definitely scared my family and friends who thought I was in the first phase of becoming vegetarian.) Although I can never give up my meat, it has been important for me to focus more on healthy eating overall. Hence- more salads all the time- especially at home.
On a recent trip to Mitsuwa I found this in the frozen section and thought I would give it a try! I have no idea what it is called but it had an eggy consistency with minced pieces of squash inside. There wasn't an english description about how to cook it so I cooked them in udon soup. Delicious!
Let me start by saying that quinoa is amazing and I'm a little obsessed with it right now. Not only is quinoa super easy to cook, it also has a ton of health benefits because it contains all 9 essential amino acids, iron, calcium, fiber, magnesium and copper. Even though quinoa has the texture of a grain, it is actually a seed! I've been making this salad with rainbow quinoa kale, red cabbage, heirloom tomatos, olives, artichokes and avocado topped with a light dressing. Makes a delicious and I feel great after eating it.
Making this baked pasta healthier by adding in veggies made me not only feel better but it was tastier too! I replaced my usual meatballs or meat based sauce with spinach and fontina chicken sausage (which I cooked with onions before adding them to the pot.) I also included leftover roasted veggies from the night before (sweet potatoes and brussel sprouts) with a whole bushel of kale. It was delicious!
Whenever I cook at home, I try to make healthy meals. Here's a snapshot of a recent dinner- chicken and artichokes with lemon. With a side of green beans and rosemary roasted roasted potatoes it was a perfect meal.