#Healthy Salt Substitute

[saltwise]

Discover why Green Salt, a sea salt green and plant-based low sodium salt substitute, is becoming the top salt alternative for heart patients and those with high blood pressure.

[scruffymuttstuff]

Since I'm vegan, incorporating elements of a canine ancestral diet into my lifestyle will be more about emulating the nutritional balance rather than the exact foods wolves consume. Wolves eat a mix of proteins, fats, and plant matter, with an emphasis on whole, nutrient-dense sources. Their diet is built for survival, strength, and endurance—qualities I can mirror through plant-based foods while maintaining my values.

### **Key Elements of a Wolf's Diet & Vegan Alternatives**

#### **1. High-Protein Intake**

Wolves thrive on a protein-rich diet, which fuels their muscles and sustains their energy for long periods. You can incorporate:

- **Legumes & Pulses** – Lentils, chickpeas, black beans, and split peas

- **Soy-based Proteins** – Tofu, tempeh, and edamame

- **Seitan (Vital Wheat Gluten)** – A high-protein, meat-like option

- **Hemp & Chia Seeds** – Packed with complete proteins

- **Nutritional Yeast** – Adds protein and a cheesy flavor to dishes

#### **2. Balanced Fats for Energy & Brain Function**

Wolves get essential fatty acids from prey, but you can substitute with plant-based sources:

- **Omega-3s** – Flaxseeds, walnuts, algae-based supplements, hemp seeds

- **Healthy Fats** – Avocados, olives, coconut, and nuts

- **Medium-Chain Triglycerides (MCTs)** – Found in coconut oil, which can boost energy like animal fats do for wolves

#### **3. Micronutrients & Minerals from Wild Plants**

Wolves eat berries, grasses, and herbs instinctively to maintain their health. You can add these:

- **Berries** – Blueberries, blackberries, and raspberries for antioxidants

- **Leafy Greens** – Kale, spinach, dandelion greens (high in calcium and iron)

- **Herbs & Wild Edibles** – Nettles, burdock root, and spirulina for detoxifying and nutrient density

#### **4. Gut Health & Digestion**

Wolves consume organ meats and bones for vitamins and minerals. A vegan version includes:

- **Fermented Foods** – Sauerkraut, kimchi, miso, and kombucha for gut health

- **Seaweed** – Rich in iodine and minerals, similar to nutrients found in animal organs

- **Mushrooms** – Reishi, lion’s mane, and chaga mimic the adaptogenic benefits of organ meats

#### **5. Cyclical Eating & Fasting**

Wolves don’t eat constantly; they gorge, fast, and graze on small plant foods. You might try:

- **Intermittent Fasting** – Eating within a set window (e.g., 8-hour feeding period)

- **Feast & Fast Cycle** – Some days with high intake, some days lighter with just fruits and greens

- **Instinctual Eating** – Listening to your body’s needs rather than forcing strict meal times

#### **6. Hydration & Natural Electrolytes**

Wolves get hydration from prey and fresh water sources. For you:

- **Coconut Water** – A natural electrolyte boost

- **Herbal Teas** – Dandelion, mint, and chamomile for hydration and benefits

- **Infused Waters** – Lemon, cucumber, or berries to mimic mineral-rich natural waters

### **Meal Ideas Inspired by a Canine Ancestral Diet**

- **"Hunt & Gather" Bowl** – Lentils, roasted mushrooms, wild rice, dandelion greens, and tahini

- **High-Protein Wild Plate** – Grilled tempeh, hemp seed pesto, roasted root veggies

- **Feral Smoothie** – Blueberries, coconut milk, hemp protein, chia, and spirulina

- **Forager’s Broth** – Miso soup with seaweed, tofu, and mushrooms

- **Raw Energy Bites** – Dates, walnuts, cacao, flax, and a touch of sea salt

I'm a nerd and a vegan wolf so have my collected information and brainstorming

[segretecose]

sometimes you just have to eat a whole bag of potato chips until your lips hurt from the salt and you feel too sick to have dinner no #healthy veggie chip can ever substitute that. it’s the power of the potato

[adairtrashart]

cotltober day 21 lanolin

the goat is pretty upset that they dont produce lanolin in general (a huge part of why their wool is so itchy and dry)

how are they supposed to benefit off of it easily if theyre not the one making it??????????????????

full text:

Stupid cat!!! Why can't he seem to recognize my greatness?! MY power?! MY SUPREMACY!!! Hell, even that la- waitwaitWAIT!!! It's the lanolin, isn't it?!

How dare they... I'm the one who gets to cheat!!! Not them! I'm the edgy one! I don't care if we're both cult leaders. This is so dumb! Stupid fucking- dumb...

Nah, don't need to bother. The cat is such an asshole anyways. If he really can't see why I'm so amazing, he doesn't deserve me. I don't need some smelly grease to prove myself! I have better stink! So great, in fact, that I can safely say that I-

NO NO NO! That's even dumber than that whole "Greatest Vase of All Time" idea! Ugh... How do I-what do I want?! Why are emotions so weird?! I've felt them plenty of times before, and this never happened. Demanding respect, kissing, even sparring with those beneath you! Those are just normal things!

Gotta ask if the Lamb's feelings are infecting me somehow. There's no way all of these are MY emotions! I'd never let myself be this weak.

Maybe I should steal some lanolin... It would be pretty idiotic to not use their advantages to my advantage, at least until I go back to normal. The Greatest of All Time must not let their ego lessen said greatness!

_____________________ Cat Bone Stew ~ Serves 5

Ingredients: 5 large cat bones *preferably from the arms and/or legs 1 cat liver, diced Half of a pumpkin, mashed 1-2 leeks, chopped 5 tbs lard (any source) 3 large clumps of Anchordeep kelp *can be substituted with other kelp combined with 2 tsps sea salt A pinch of Emeril's Essence *see pg. 15 for recipe 6 cups of water 2-3 potatoes of your choice, sliced Leftover rice (optional)

Instructions:

Set a large pot of water above your campfire. Keep the lid on so that it starts boiling faster.

Heat up a separate pan for the liver, using some of the lard to grease it

Soak the kelp in any spare water you have to remove excess salt

Once the kelp is ready, the pan should be hot enough to cook the liver properly. Stir fry it until slightly under cooked

Cut the kelp into bite sized chunks

Throw all the ingredients, including the remaining lard,into the boiling water for 3 hours covered.

When the stew is done, make sure to remove the bones before serving.

(Tip: Depending on how healthy the individual was before death, you can reuse the bones 1-3 times for similar flavor)

_____________________ Fuckity fuck fuck fuck I am so gay. WHY am I so gay The booba... so amazingly (cut off) Barkbarkbarkbarkbarkb barkBARKbarkbarksnarl Why must you be so very (cut off) wHYYYYYYYYYYYYY AAAAAAAAAAAAAA

[daddysboydean]

what's your favorite food / comfort meal? ( @burial-at--sea )

ooouuu! oh man i have so many…dutch babies, corn dogs with mustard, french toast (extra nutmeg!), everything bagels with bacon and scallions in the cream cheese, chai hot chocolate, samin nosrats lasagna, pozole, sausage biscuits, boston cream pie, pot pie with puff pastry and bechamel sauce….but i’m also lazy, get stomach aches easily, like healthy stuff, and im weird about meat so those are ‘every once in a while’ things. i’m one of those people who will find something they like and eat it everyday for months until i can’t fucking stand it anymore, and lately that’s ’bean bake.’ not the sexiest name. dropping the recipe bc it’s quick and easy and delightful: 

big handful cherry tomatoes…like, ~10 

4 - 5 garlic cloves (+/- to preference) (peel & cut off the nubby ends) 

1/3 of a can of butter beans, drained and rinsed (any white bean is fine tho!) 

1/4tsp herbs de provence or italian seasoning 

generous dash smoked paprika (optional) 

black pep pep + salt as you please 

1tsp sambal bajak (optional)(spicy)

handful of spinach or arugula if you’re feelin it, tear it w your fingers to make it more bitable  

crème fraîche*

2 thick slices of crusty bread 

oven @ 450F — lightly cover the bottom of a 5x8 dish w olive oil then add the tomatoes, garlic, and spices. bake for 20m uncovered, then take it out and smoosh everything together with a fork. do the garlic first bc the tomatoes release liquid which can obscure the garlic. be careful when you smoosh the tomatoes bc they’re HOT and sometimes they’ll squirt ya. once it’s all smooshed, add the beans and greens if you’re using then cover w foil and bake for another 10m. you don’t have to cover w foil if you don’t use greens - the foil just helps keep them from drying out. pull it out of the oven and top with a hearty dollop of crème fraîche. toast your bread et voila! this makes one serving btw. 

*theres not really a good substitute for crème fraîche that i know of but if you can’t find it/don’t wanna pay an arm and a leg for it, you could either add mozzarella at the same time as the beans and greens OR nix it altogether (vegan!) bc the dish is suuuuuuper flavorful still. 

[recipess01]

🍗🥑 GRILLED CHICKEN WITH ASPARAGUS AND AVOCADO

A healthy and delicious meal! This flavorful dish combines juicy grilled chicken, tender asparagus, and creamy avocado.

Ingredients • 2 boneless, skinless chicken breasts - 🍗 • 1 avocado - halved 🥑 • 1 bunch of asparagus - trimmed 🥒 • 1/2 cup cherry tomatoes - halved 🍅 • 1 tablespoon olive oil - 🧂 • 1 teaspoon garlic powder - 🌿 • 1/2 teaspoon lemon juice - 🍋 • Salt and pepper - to taste 🧂 • Fresh parsley (optional) - 🌿

Preparation Steps

1. Prepare the Chicken: • Season the chicken with garlic powder, salt, pepper, and olive oil.

2. Grill the Chicken and Asparagus: • Grill the chicken for 6-7 minutes on each side until fully cooked. • Grill the asparagus for 5-7 minutes until tender.

3. Prepare the Avocado and Tomatoes: • Drizzle the avocado with lemon juice. • Toss the cherry tomatoes with salt, pepper, and olive oil.

4. Assemble the Plate: • Serve the grilled chicken, asparagus, avocado, and tomatoes on a plate. Garnish with fresh parsley.

⏱️ Preparation Time

10 minutes

⏱️ Cooking Time

15 minutes

🍽️ Servings

Serves 2

📊 Calories

Approximately 400 calories per serving

📋 Notes • Add a balsamic glaze for extra flavor. • Substitute the chicken with salmon or tofu for a different protein option.

Enjoy the freshness and simplicity of this healthy dish

➡ take my ebook Keto Recipes: Quick & Easy Low-Carb Meals for Beginners

[bunni-v1]

Heyy! I saw your post about feeling unwell again, pls take care of yourself! I'm not sure if this'll help, but I made some pork sukiyaki (can be substituted with beef if you're unable to eat pork!), here's the recipe:

Ingredients:

- Spring onions (one bunch, or about 1/8 cup)

- Half a yellow onion

- About 80-100 grams of sliced pork/beef, or minced chicken may work too!

- Approx. 2/3 tablespoon sukiyaki sauce

- A pinch of salt

- For rice: 1 cup rice (measured in 200ml cup), and 1 cup water

Steps:

1. Chop yellow and spring onions

2. Fry chopped yellow onions in oil, and add a pinch of salt. Fry until onions are slightly soft

3. Add meat of choice, and fry until the meat is fully cooked

4. After the meat is fully cooked, add the sukiyaki sauce and let it simmer for a while, stirring to prevent burning

5. Add spring onions to the pot

6. Plate the dish (⁠◕⁠ᴗ⁠◕⁠✿⁠)

Steps for rice:

1. Wash the rice in a bowl, and change the water when it gets cloudy. Repeat until water runs clear

2. Add the washed rice to a pot, and use the same measuring cup to add water to the pot in a 1:1 ratio (e.g. if rice was measured to the 300ml line, 300ml of water should be added)

3. Cook for around 20-30 minutes

And that's it! I used a 1:2.5 ratio of rice to water, which is why it looked so mushy in the picture •́⁠ ⁠ ⁠‿⁠ ⁠,⁠•̀ (Also I eyeballed all the ingredients and timings and I tried my best to provide measurements but I hope it works!)

In the meantime, pls drink more water, eat warm foods, and rest a little more! It's ok to take a break sometimes! (⁠≧⁠▽⁠≦⁠)

I have no idea why this wouldn't let me post it on mobile, but I'm finally on desktop, so yay!!! Ty, I'll have to find time to make this, probably when I get back to the states, my kitchen here is always too full, and I do not like cooking with other people around me.

Thank you for your concern, but I promise I'm fine. I just get sick like this, it's just how my life is. I get really sick, and then I'm fine, and then I get sick again. I've tried to bring it up to doctors, but they just... don't listen cause I'm an otherwise healthy 21-year-old college student. If I eventually die from some undiagnosed disease... well... we know what happened...

Anyway, not to be morbid lol. Thank you for the recipe and the care, it's very sweet and so nice to be considered so much <3

[saltwise]

Buy Salicornia green salt online, a nutritious, low sodium and healthy green salt alternative rich in Potassium, Magnesium, Iron, and Calcium and Vitamins E, B3. Shop this healthy salt alternative now and experience the goodness!

[island-food-we]

This was a delicious after dinner healthy snack, so filling, I literally went right to bed with a full stomach after, 10/10

Main Ingredients:

6-7 Bell peppers

2-3 White yam & Breadfruit or Potatoes

1 Cup Veggie Mince

Half cup mixed vegetables

Instructions:

Pre-heat oven to 350. Get bell peppers, cut the top off and clean out the inside, get a baking tray or pan, oil both the pan and the bell peppers, add a little salt to the bell peppers. Bake in oven for 30-35 mins and after leave to cool.

Add water and a pinch of salt to a pot, boil the white yam & breadfruit or as a substitute use potatoes, wait till it comes to a boil, check if everything is soft enough, strain out water and crush everything until it resembles mash potatoes, add cooked mixed vegetables (peas, corn, etc- I bought the packet type)

Add water to a pot, boil the veggie mince. In another pot you make the sauce, it’s like how you season the meat for lasagna (onion, garlic, tomato, ketchup-optional it’s for a more sweet taste, tomato sauce, all purpose seasoning, chicken seasoning & red wine vinegar) after the sauce is made and the veggie mince have come to a boil and have finished cooking, meaning it has softened up. Strain the water from the veggie mince and add it to the pot with the sauce and mix well.

Add the mashed white yam & breadfruit or potato with mixed veggies mix to the saucy veggie mince, mix well. Take the cool downed bell peppers and stuff them with the well made stuffing you made and bake for another 35-40 mins, cool them and ENJOY!!!

[oediex]

In a (dutch) article on how healthy meat substitutes are

If you really want to eat healthy, it is best to choose unprocessed plant-based alternatives. Legumes, eggs, nuts and tofu have no added salt or fat, and are also rich in proteins.

right, the famous unprocessed plant-based alternative: the egg

[bakingtherapy]

Just Keep Baking #35 Black Bean Muffins

Sul Sul, Gerbits. Today we are going to be making a healthy recipe, using black beans. I was skeptical about any recipe using black beans. Searching through Pinterest you are bound to find one or two recipes for black bean brownies.

 And I had thought for the longest time that it would just taste weird.  Like I had originally thought that it would have an overwhelming bean flavor. And I am not one to like the bean flavor, so I was a little bit afraid. But, this recipe does not taste like beans at all. It just tastes like chocolate chip muffins. 

So let me encourage you to make these really good, really healthy muffins. 

Preheat the oven to 350℉.

Spray muffin tins with non stick spray. 

Place black beans and 1 egg in a food processor. And process them until the beans are well blended. 

Add the other 2 eggs. The recipe calls for maple syrup. I didn’t have enough maple syrup for this recipe so I found a substitute. ¼  cup sugar, ¼ cup brown sugar, ½ cup water, 1 teaspoon of butter and 1 teaspoon of vanilla. 

I used butter instead of coconut oil, and added it into the food processor. 

Add the vanilla and coffee, which is optional to enhance the chocolate flavor. 

Process all of these ingredients together until it is smooth. 

Now you are going to add the cocoa powder, baking powder, and salt. 

Process it once more until smooth. 

Fold in ⅓ cup of chocolate chips.

Divide the batter evenly among the muffin cups. 

Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.

Bake for 25 minutes or until a toothpick inserted into the middle of the muffins come  out clean. 

Place on a wire rack to cool for 10 minutes.

These muffins were really good, and because of the coffee that I added it was a very intense chocolate flavor. 

When I make these muffins again, I am going to add in a little bit more sugar. I think the reason they were kind of bitter was because of the fact that I used butter instead of coconut oil. When coconut oil has a little bit of natural sweetness in it, and butter does not. So, when I make this recipe again I am going to put some sugar on top and I think it will balance out.  

I am so glad that I have dived right into the black bean recipes. If you want to make this recipe feel free to check it out in the description down below. Vadish, Dag Dag. 

Show the original author some 💖💖💖 Ambitious Kitchen

Printable version of this recipe: on the blog

Feel free to support me on:

🐥Patreon 🐥 Kofi 🐥 Facebook 🐥 Pinterest 🐥

[downtoearthmarkets]

Make room for mushrooms this week as National Mushroom Day is observed every year on October 15th! Fall is the perfect time to celebrate the fascinating world of fruiting fungi, as the damper, cooler conditions usher in prime time for a host of these deliciously tasty morsels.

Mushrooms can provide a wonderful substitute for meat and seafood in many recipes, including your Thanksgiving and holiday spreads. We carry fresh mushrooms in all our farmers market locations, where you can find them being sold by our dedicated mushroom vendors and at some of our diversified farmstalls.

We recently chatted with Ted Hall from Mushrooms.NYC to learn more about their grow spaces in the southern Catskills and the range of edible mushrooms they produce year-round.

How did Mushrooms.NYC get started?

I have a background in climate policy studies with Columbia University Earth Institute, while my wife Anne was a chef. We are passionate about food security and access, regenerative farming and nutrition health and education. In 2017, we were expecting our second child and had started an urban farm in Far Rockaway. We found out about a mushroom farm in New York City that was looking for soil and needed help turning around its operations to stay afloat.

Anne expressed interest in taking over the reins of this farm and working with restaurants to supply them with locally grown, gourmet fresh mushrooms, while I managed the on-the-ground aspects. We took a leap of faith and, along with another friend, we were able to turn around the operation from losing money to becoming economically viable. According to Cornell Cooperative Extension's Urban Agriculture and Small Farms program we were the first and only mushroom farm in all five boroughs as of 2019!

Unfortunately, we had to demolish our New York City grow space during the lockdown of the Covid-19 pandemic. We moved our operations to Ellenville, NY where we currently employ a team of nine people. Mushrooms.NYC is part of a Baha'i "Storehouse Cooperative” so we continue to share our profits and vital resources with everyone in Manhattan who we’ve worked with before.

What type of mushrooms do you cultivate year-round?

We have one small, highly controlled indoor grow space and another larger space that’s less regulated like a ventilated greenhouse using natural sunlight and heat to keep things from freezing in the winter.

Both areas are set up to be as passive as possible and use the least amount of energy while working with the existing weather patterns. These spaces allow us to consistently produce mushrooms year-round using a hands-on approach that is a lot less automated and energy intensive than other mushroom growing operations. Winter is always a bit trickier though as we have to use heat when conditions get really cold.

We organically cultivate many kinds of mushrooms that are packed with essential vitamins, compounds and minerals that support healthy individuals. All our mushrooms provide Vitamin B-12 when they are slow-cooked:

Shiitake: Shiitake mushrooms feature all nine amino acids which make them a full and complete protein and a great substitute for animal-derived protein.

Oyster (Blue/Silver, Brown, Gold, Pink, White): These common culinary mushrooms are prized for their delicate texture and mild, savory flavor. Oyster mushrooms also provide a full protein.

King Oyster/Trumpet

Lion’s Mane: These beautiful mushrooms look like waterfalls or icicles. When blanched in salted water, lion's mane mushrooms take on the flavor and texture of succulent shellfish such as crab or lobster, so make a great plant-based substitution.

White Coral: A relative of lion’s mane that’s more textured. It’s harder to cultivate so we don’t always have it.

Pioppino: An Italian species that’s also known as Black Poplar Mushroom or Velvet Pioppini. These mushrooms are very flavorful, almost like a taller, slender shiitake. Their flavor spreads on everything to just cover a dish.

Black Pearl: A species that lies somewhere in-between a King Oyster/Trumpet or a Blue Oyster.

Hen of the Woods: This species also provides a full protein but it’s very tricky to cultivate. But we just had our first successful cultivation using spores sourced from growers in Pennsylvania!

For our indoor cultivation, we use a growing medium made up of milled hard woods and certified organic grain that is the by-product of other operations. We were using propane to pasteurize our medium, but, in our ongoing quest to become more sustainable, we have switched to electric-generated steam. We would ideally like to convert the process to using solar or biogas, or even methane if we can do it in a well-ventilated area.

We also have outdoor cultivated growth in a forested area just under an acre in size that mimics a natural environment, which means we must watch for pest activity. These mushrooms are grown in substrate that’s free of contamination from other spores, so we know exactly what species we’re harvesting. The mushrooms are watered entirely by natural precipitation and are loaded with Vitamin D thanks to their exposure to natural sunlight.

We grow Gold and Silver Oyster, Lion’s Mane, Pioppino, Shiitake and sometime White Coral in this outdoor space. We can even produce a small amount of blue oyster and shiitake outside towards the end of winter as long as there is a little bit of snow melting during the daytime. These winter mushrooms are insanely tasty!

However, late spring and late summer-early fall are the sweet spots for mushroom growing, both indoors and outdoors. There is a big explosion of forage during these periods and our operations line up much better with the climate at that point.

What types of mushrooms do you forage for?

We’ve always foraged for wild mushrooms, but up until recently we were just doing it recreationally. Two years ago, we were able to obtain a license to forage nationally, which is not easy to come by as most folks only have a state foraging license.

Foraging has become more challenging these days as there are now commercial entities that are over-harvesting wild mushrooms and shipping them in from the west coast. There’s a lot of pressure to over-harvest mushrooms for profit. Some recreational foragers are also harvesting so much that it’s destroying the ecological integrity of the mushrooms' ecosystems.

Mushrooms.NYC is committed to harvesting our wild forage in a way that’s sustainable and sensitive to the ecosystem surrounding our farm. We are a mission-driven cooperative so are not trying to sell as many mushrooms as possible. The way we forage is a lot more labor intensive and less extractive, so the quality of our harvest is higher and relatively more expensive.

In addition to the pressures of over-harvesting, wild mushrooms are also sensitive to climate change. Mushrooms need snow as part of their lifecycle. Because of temperature change here in the Catskills, the winter-round snowpack is receding and has retreated to higher and higher elevations. A lot of well-known patches that had been there for generations are not producing edible mushrooms anymore. We are seeing a lot of erosion in our intact forests which is an indication that their mycological foundations are starting to give out. This means we are having to venture higher up each year to find our wild mushrooms.

We haven’t had much luck with Morels. We were able to find a small number last year, but it wasn’t enough to bring to the farmers market. However, we do collect and sell several types of locally foraged wild mushrooms including:

Black Trumpet

Chaga

Chanterelles

Chicken of the Woods

Coral

Hen of the Woods

Honey

Lobster

Reishi

Turkey Tail (we forage for several medicinal varieties)

Regional varieties like Bolete that are super tasty!

Thank you, Ted, for sharing these fascinating and fun fungi insights. In addition to their variety of fresh, gourmet mushrooms, and as part of their mission to spread access to fresh, nutritious food, Mushrooms.NYC also sells ready to fruit “grow blocks”. These kits are as easy as growing basil and will fruit for a couple of years so you can grow your very own culinary mushrooms at home.

[fantasyfoodpalace]

White Orchard Inn Groats With Bacon

I've brought The Witcher Cookbook off of amazon a month ago and I'm really excited to try the recipes! It has over 80 recipes which mostly seem quite healthier (it seems keto-friendly too). The first dish I've decided to prepare is from Velen, it's a hearty meal for its villagers (those who're The Witcher fans probably know what I'm talking about). It's made of barley, kale, garlic cloves and bacon, with some salt and black pepper (quite healthy isn't it?). The recipe required kale and bacon which I substituted with spinach and chicken mortadella, since I couldn't find kale in any of the supermarkets and I cannot eat bacon anyways...

It's quite rich with healthy nutrients and a great meal to fulfill your appetite. But you know me, my taste buds need delicious food. This recipe was quite bland and I do not enjoy healthy foods in general. Since i'm on a diet, I ate my fill and i'm truly grateful for it

It's all about exploring food from The Witcher! I'm happy to bring myself to prepare and try new recipes! Time to bring The Witcher's kitchen to life, in my style!

•

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Follow @fantasyfoodpalace

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[dreaminginthedeepsouth]

Green Beans with Pine Nuts

Green Beans with Pine Nuts is an easy and healthy recipe that will make a great side dish for any main course!  It's a perfect and delicious way to add something green and healthy for your dinner!

VARIATIONS AND SUBSTITUTIONS

This is a GREAT base recipe for simple green beans.  It comes together quickly, the recipe steps are easy, and many ingredients can be omitted altogether or replaced with something else similar.  The recipe is versatile and easily adjustable to what you have available on hand.

Nuts.  While pine nuts is an excellent choice here, you can easily use many other types of nuts, including pecans, cashews, or slivered almonds.  Make sure to lightly toast the nuts for the best flavor.  You can also omit the nuts altogether!

Don't like nuts?  Not a problem!  Use pumpkin seeds or sunflower seeds instead.  I also prefer to lightly toast them before adding to the green beans.

Cheese.  While grated Parmesan cheese provides amazing flavor, saltiness, and texture to this recipe, you can easily replace it with other cheeses.  Use Asiago, Pecorino Romano, goat cheese, or feta cheese.  If you prefer not to use the cheese, omit it altogether.

Olive oil.  This is THE RECIPE to use high-quality olive oil.  The simplicity of these green beans will showcase the flavor of high-quality olive oil.   If you don't like or don't have olive oil, use butter instead.

How to cook green beans

Boil. If you like softer green beans, bring a large pot of water to boil, add salt and green beans and boil them (on medium heat) for 5 minutes.  Drain.

Blanch.  If you prefer crunchier green beans, bring a large pot of water to boil, and boil green beans for about 1 or 2 minutes until a little tender but still crunchy.  Drain.

INGREDIENTS

1 pound green beans fresh, rinsed, ends trimmed

¼ teaspoon salt

2 tablespoons olive oil

6 cloves garlic minced

1 tablespoon lemon juice freshly squeezed

½ cup Parmesan cheese grated

⅓ cup pine nuts lightly toasted

¼ teaspoon black pepper coarsely ground

INSTRUCTIONS

Bring a large pot of water to boil, add green beans and ¼ teaspoon salt. Cook on medium heat for 5 minutes. Drain the beans.

Heat olive oil in a large skillet on medium heat. Add minced garlic and cooked green beans.

Saute on medium heat for about 2 minutes, stirring.

Remove from heat. Add freshly squeezed lemon juice and stir.  Add grated Parmesan cheese and stir. Top with lightly toasted pine nuts. Season with more salt, if needed. Season with coarsely ground black pepper.

[thanks to "Julia's Album"]

[fithealthuk24]

Healthy Salad Recipes for Weight Loss

Low Calorie Tuna Salads

Salad Dressing:

½ cup fresh cilantro leaves minced

½ teaspoon salt

½ lemon juiced (fresh is best- plus the other half juiced for the avocado)

1 garlic clove minced

3 tablespoons water

Learn More and Start Your weight loss Journey Today

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Instructions 1. Make the salad dressing by adding to a bowl or jar and mixing thoroughly. Then lay away while you cook the salads. 2. Drain the tuna and add to a big bowl. 3. Add the tomatoes, and red onion to the bowl and top with the dressing. 4. Toss well until the dressing is thoroughly spread. 5. In a separate dish mix the avocado and the lemon juice. Gently toss everything, then add the avocado to the salad and give it a very fast and cautious stir. 6. Add the salads to meal prep containers or bowls. 7.Top with eggs and store or serve. 8. Meal Prep Storage - Will hold in the fridge for 5 days. Not an excellent freezer meal prep recipe.

These Low Calorie Tuna Meal Prep Salads are just 273 calories and packed with 28.1g of protein!

Bonus Tip: If you do not like cilantro, parsley is a wonderful substitutes.

Learn More and Start Your weight loss Journey Today

<<<The Best Selling weight loss Products Here >>>

[vezlayfood1]

Healthy and Delicious: The Best Vegan Food Products for Your Diet

Embracing a vegan diet doesn't mean sacrificing flavor or nutrition. In fact, there is a vast array of Vegan Food Products on the market that are not only healthy but also incredibly delicious. Whether you're a seasoned vegan looking to spice up your meals or a newcomer exploring plant-based options, these top Vegan Products are sure to satisfy your taste buds and nourish your body.

1. Plant-Based Milks

Ditching dairy milk has never been easier with the wide selection of plant-based milks available. Options like almond, soy, oat, and coconut milk offer creamy textures and rich flavors that are perfect for pouring over cereal, blending into smoothies, or frothing for lattes.

2. Vegan Protein Sources

Protein is essential for building and repairing tissues, and vegan options are abundant. Tofu, tempeh, seitan, and legumes such as beans, lentils, and chickpeas are versatile protein sources that can be grilled, stir-fried, or baked into savory dishes.

3. Nut Butters

Nut butters like almond butter, peanut butter, and cashew butter are not only delicious but also packed with healthy fats, protein, and fiber. Spread them on toast, drizzle them over oatmeal, or use them as a dip for fruits and vegetables.

4. Whole Grains

Incorporating whole grains into your diet provides essential nutrients and sustained energy. Quinoa, brown rice, barley, and bulgur are just a few options that can be used as the base for grain bowls, salads, or side dishes.

5. Vegan Cheese

Say goodbye to bland salads and sandwiches with the wide variety of vegan cheeses available. From creamy cashew cheese to melty plant-based mozzarella, vegan cheeses add depth and richness to your favorite dishes without the need for dairy.

6. Plant-Based Meat Alternatives

Gone are the days of bland veggie burgers and tofu dogs. Today's plant-based meat alternatives are so convincing that even carnivores won't miss the real thing. Whether you're craving burgers, sausages, or meatballs, there's a vegan option for every palate.

7. Dairy-Free Yogurt

Creamy, tangy, and probiotic-rich, dairy-free yogurt is a staple in many vegan diets. Made from soy, coconut, almond, or cashew milk, vegan yogurts are perfect for breakfast bowls, smoothies, or enjoying on their own with fresh fruit and granola.

8. Vegan Desserts

Indulging in sweet treats doesn't have to derail your vegan lifestyle. From decadent chocolate cakes to creamy coconut ice cream, there are plenty of vegan dessert options to satisfy your sweet tooth guilt-free.

9. Plant-Based Snacks

When hunger strikes between meals, reach for plant-based snacks that are both satisfying and nutritious. Roasted chickpeas, veggie chips, trail mix, and fruit and nut bars are convenient options that provide a quick energy boost.

10. Vegan Frozen Meals

For busy days when cooking from scratch isn't an option, vegan frozen meals offer a convenient and delicious alternative. With options ranging from veggie-packed stir-fries to hearty bean chili, there's a frozen meal for every craving and dietary preference.

11. Plant-Based Spreads and Dips

Elevate your sandwiches and snacks with flavorful plant-based spreads and dips. Hummus, guacamole, pesto, and tahini are just a few options that add richness and depth to your meals while providing essential nutrients.

12. Non-Dairy Ice Cream

Cool off on hot days with creamy and indulgent non-dairy ice cream. Made from coconut, almond, soy, or cashew milk, vegan ice cream comes in a variety of flavors, from classic vanilla and chocolate to innovative options like salted caramel and cookie dough.

13. Vegan Baking Ingredients

Baking without eggs and dairy is easy with the wide range of vegan baking ingredients available. Replace eggs with flaxseed or chia seed "eggs," use plant-based milk and yogurt as substitutes for dairy, and opt for vegan chocolate chips and cocoa powder for your sweet treats.

14. Meat-Free Burgers and Sausages

Fire up the grill and enjoy meat-free burgers and sausages that are packed with flavor and protein. Made from ingredients like black beans, mushrooms, quinoa, and spices, these plant-based alternatives are perfect for summer barbecues and cookouts.

15. Vegan Ready-Made Meals

When you're short on time or energy, vegan ready-made meals are a convenient option for satisfying hunger without compromising on taste or nutrition. Look for options like frozen burritos, veggie burgers, and pre-packaged salads for quick and easy meals on the go.

16. Dairy-Free Cheese Alternatives

Expand your culinary repertoire with dairy-free cheese alternatives that melt, stretch, and crumble just like the real thing. Whether you're making pizza, nachos, or cheese platters, vegan cheese adds richness and flavor to your favorite dishes.

17. Vegan Condiments and Dressings

Enhance the flavor of your meals with vegan condiments and dressings that are free from animal products and artificial additives. From tangy barbecue sauce and spicy sriracha to creamy ranch and balsamic vinaigrette, there's a vegan option for every taste preference.

18. Plant-Based Beverages

Quench your thirst with refreshing plant-based beverages that are packed with vitamins, minerals, and antioxidants. Coconut water, herbal teas, fruit-infused water, and sparkling water are hydrating options that provide a welcome break from sugary sodas and juices.

19. Vegan Breakfast Foods

Start your day off right with nutritious and satisfying vegan breakfast foods. Overnight oats, chia seed pudding, tofu scramble, and avocado toast are delicious options that provide a good balance of protein, fiber, and healthy fats to keep you energized throughout the morning.

20. Meat-Free Deli Slices

Create delicious sandwiches and wraps with meat-free deli slices made from plant-based ingredients like seitan, tofu, and mushrooms. Whether you prefer smoky tempeh bacon, peppery vegan pepperoni, or classic deli-style slices, there's a vegan option to suit your taste buds.

Conclusion

With the abundance of delicious and nutritious vegan food available, adopting a plant-based diet has never been more enjoyable. From plant-based milks and protein sources to dairy-free yogurts and indulgent desserts, there's something for everyone to love. By incorporating these top vegan food products into your diet, you can enjoy the benefits of plant-based eating while satisfying your taste buds and nourishing your body.

With these additional vegan food products, you'll have even more options to explore and enjoy as you embark on your plant-based journey. From breakfast to dessert and everything in between, vegan eating has never been more delicious or satisfying.

More information about vezlay foods:

Name: Vezlay Foods                

Phone No: 7011736463

Address: A1/1, Nathu Colony Chowk Shahdara, New Delhi - 110093, INDIA

Website: https://vezlay.com/blog/list-of-vegan-food-products-in-india/