#Quinoa Recipe at Home

[ladywellcare111]

Eating Quinoa After An Abortion For Fast Recovery

Quinoa After An Abortion For Fast Recovery: #quinoa,quinoa #health #benefits,quinoa #recipes,how #to #cook #quinoa,health #benefits #of #quinoa,healthy #quinoa #recipes #for healthy #dinner,health,healthy #recipes,quinoa #salad,health

Incorporating quinoa after an Abortion into your diet can be beneficial for fast recovery. Quinoa is a nutrient-rich grain that offers several advantages to support your body’s healing process during this time. Quinoa provides sustained energy to help replenish your strength and support tissue repair. The quinoa promotes healthy digestion and regulates bowel movements, which can be particularly…

[vegan-nom-noms]

Moroccan-Inspired Carrot & Chickpea Salad

[alligatorindian]

Appetizers and Snacks - Granola Bar - Healthified Chocolate Chip Quinoa Bars

[secular-jew]

Fish and Chips’ Surprising Jewish History. Jamie Oliver confirmed it!

You may be surprised to learn that fish and chips, though wildly popular in England for what seems like eternity, was actually a specialty of the Portuguese Sephardic Jews who fled the Inquisition in the 16th century and found refuge in the British Isles. Celebrity Chef Jamie Oliver referred to this recently in an article in the New York Times, adding that, “Dishes evolve, impacted by trade, war, famine and a hundred other forces.”

Among those “other forces” are dishes born of religious ritual. For observant Jews, fish is pareve, a neutral food in kosher terms, thus an easy way to avoid treyf (non-kosher food) and possibly include dairy in the same meal. It was especially important for Marranos, the so-called crypto-Jews, who pretended to be Christian during the Inquisition. They ate fish on Fridays, when meat was forbidden by the Church, and also saved some to eat cold the next day at lunch, to avoid cooking on Shabbat.

Frying was natural for Jewish home cooks — think of latkes and sufganyiot — and as the Jewish community began to flourish in England, it spurred a taste for its beloved fried, battered fish throughout the country. According to Claudia Roden’s The Book of Jewish Food, Thomas Jefferson tried some on a trip to London and noted that he ate “fish in the Jewish fashion” during his visit. Alexis Soyer, a French cook who became a celebrated chef in Victorian England included a recipe for “Fried Fish, Jewish Fashion” in the first edition of his cookbook A Shilling Cookery for the People (1845). Soyer’s recipe notes that the “Jewish manner” includes using oil rather than meat fat (presumably lard), which made the dish taste better, though also made it more expensive.

There’s some dispute about the where and when of “chips” (what we Americans call French fries and the French call pommes frites). Many historians say that deep-fried, cut-up potatoes were invented in Belgium and, in fact, substituted for the fish during hard times. The first time the word “chips” was used was in Charles Dickens’ A Tale of Two Cities in 1859: “husky chips of potato, fried with some reluctant drops of oil.”

The official pairing of fish and chips didn’t happen until a few years later, though. Although there are some who dispute it, most authorities say that it is thanks to a Jewish cook, this time a young Ashkenazi immigrant named Joseph Malin, who opened the first British chippy, AKA fish and chip shop, in London in 1863. The shop was so successful it remained in business until the 1970s.

Who could foresee that fearful Jewish immigrants hiding their true religion and practicing in secret would be responsible for creating one of the most iconic dishes in the U.K.? The down-home dish that Winston Churchill claimed help the British defeat the Nazis, the comfort food that George Orwell said helped keep the masses happy and “averted revolution.” The dish, by the way, that was among the only foods never rationed during wartime because the British government believed that preserving access to it was a way of keeping up morale. A dish that continues to be a mainstay of the British diet.

Think about that the next time you find yourself feasting on this centuries-old — Jewish? British? — recipe.

These days, some restaurants are putting a new spin on fish and chips. Almond crusted. Baked instead of fried. Quinoa coated. Sweet potato fries instead of regular. And those are all fine; as Oliver says, “Dishes evolve.” But plain old fish and chips endures and probably always will. Good recipes usually do.

H/T : @scartale-an-undertale-au

Naveed Anjum

[fattofitsure]

Here's a simple and easy-to-follow 1-week meal plan:

Day 1:

Breakfast: Avocado toast with scrambled eggs

Lunch: Greek salad with whole-grain pita bread

Dinner: Baked chicken breast with roasted vegetables

Day 2:

Breakfast: Overnight oats with berries and almonds

Lunch: Vegetable stir fry with tofu or chicken

Dinner: Salmon with quinoa and steamed vegetables

Day 3:

Breakfast: Banana and peanut butter smoothie

Lunch: Grilled chicken salad with vinaigrette dressing

Dinner: Vegetable lasagna with whole-grain noodles

Day 4:

Breakfast: Greek yogurt with granola and fruit

Lunch: Black bean and corn salsa with tortilla chips

Dinner: Shrimp stir fry with brown rice

Day 5:

Breakfast: Blueberry muffin with honey butter

Lunch: Turkey and cheese sandwich on whole-grain bread

Dinner: Baked sweet potato topped with black beans and avocado

Day 6:

Breakfast: Peanut butter and banana toast

Lunch: Hummus and vegetable wrap

Dinner: Lemon-pepper cod with roasted potatoes and green beans

Day 7:

Breakfast: Spinach and cheese omelet

Lunch: Tuna salad with crackers

Dinner: Homemade pizza with whole-grain crust and vegetable toppings

This meal plan includes a variety of nutritious and delicious options that are easy to make at home. Feel free to substitute ingredients and customize the meals to suit your taste preferences and dietary needs.

Get Meal plans and recipes

[journalofanoldsoul]

Bon Appétit, my friend! (2th house)

Based on my previous post on astrological placements that show an interest in food and cooking, here’s a selection of specific cuisines and food items based on the 2nd house sign:

Aries in the 2nd house: Spicy cuisine and hot peppers. Aries is known for its bold and fiery energy, which is why I associate it with spicy cuisine. Hot peppers, in particular, can be seen as a symbol of Aries' fiery nature. Aries in the 2nd house may enjoy bold and spicy flavors, and may also be willing to spend money on gourmet hot sauces or other spicy condiments.

Taurus in the 2nd house: Comfort foods and traditional cuisine. Taurus is associated with the senses, and food is no exception. Taurus in the 2nd house may enjoy classic comfort foods, such as mac and cheese, mashed potatoes, or a hearty beef stew. They may also appreciate traditional cuisine from their cultural background, or seek out gourmet versions of classic dishes.

Gemini in the 2nd house: Fusion cuisine and finger foods. Gemini is associated with versatility and adaptability, which is why I associate it with fusion cuisine. This may include dishes that combine multiple culinary traditions, such as Korean tacos or sushi burritos. Finger foods, such as sliders or mini quiches, may also appeal to Gemini in the 2nd house as they can be easily shared and enjoyed in a social setting.

Cancer in the 2nd house: Comfort foods and home cooking. Cancer is associated with home and family, which is why I associate it with comfort foods and home cooking. This may include dishes that evoke a sense of nostalgia, such as a homemade chicken pot pie or a warm bowl of oatmeal. Cancer in the 2nd house may also enjoy cooking for others, as a way of showing love and care.

Leo in the 2nd house: Gourmet cuisine and extravagant dishes. Leo is associated with luxury and extravagance, which is why I associate it with gourmet cuisine. This may include dishes that are made with high-quality ingredients, such as truffles or caviar. Leo in the 2nd house may be willing to spend a lot of money on fine dining experiences or gourmet ingredients, as a way of indulging in their love of food and luxury.

Virgo in the 2nd house: Health foods and organic cuisine. Virgo is associated with health and wellness, which is why I associate it with health foods and organic cuisine. This may include dishes that are made with fresh, whole ingredients, such as quinoa bowls or kale salads. Virgo in the 2nd house may also be interested in cooking from scratch and using natural ingredients, as a way of taking control of their own health and well-being.

Libra in the 2nd house: Elegant cuisine and fine wines. Libra is associated with beauty and refinement, which is why I associate it with elegant cuisine and fine wines. This may include dishes that are presented in a beautiful and artistic way, such as a perfectly plated salad or a delicately decorated cake. Libra in the 2nd house may also appreciate the finer things in life, such as high-quality wines or artisanal cheeses.

Scorpio in the 2nd house: Bold and intense cuisine and spicy foods. Scorpio is associated with intensity and passion, which is why I associate it with bold and intense cuisine. This may include dishes that are rich and flavorful, such as a spicy Thai curry or a bold mole sauce. Scorpio in the 2nd house may also enjoy spicy foods, as a way of indulging in their love of intensity and excitement.

Sagittarius in the 2nd house: Global cuisine and adventurous dishes. Sagittarius in the 2nd house may enjoy exploring the world through food, and may be drawn to adventurous dishes from different cultures. This may include street food, exotic spices, and dishes with unusual ingredients. Sagittarius in the 2nd house may also enjoy cooking and experimenting with new recipes, as a way of expanding their culinary horizons.

Capricorn in the 2nd house: Classic cuisine and hearty dishes. Capricorn is associated with tradition and stability, which is why I associate it with classic cuisine and hearty dishes. This may include dishes that have stood the test of time, such as a classic French coq au vin or a hearty beef stew. Capricorn in the 2nd house may also appreciate the value of a good meal, and may be willing to invest time and money in creating a satisfying and nourishing dining experience.

Aquarius in the 2nd house: Experimental cuisine and unconventional foods. Aquarius is associated with innovation and experimentation, which is why I associate it with experimental cuisine and unconventional foods. This may include dishes that push the boundaries of traditional culinary norms, such as plant-based meats or insect-based dishes. Aquarius in the 2nd house may also be interested in food sustainability and may seek out environmentally friendly dining options.

Pisces in the 2nd house: Seafood and ethereal cuisine. Pisces is associated with water and the ocean, which is why I associate it with seafood and ethereal cuisine. This may include dishes that feature fish or shellfish as a main ingredient, such as a seared tuna steak or a shrimp scampi. Pisces in the 2nd house may also appreciate the artistry of food, and may be drawn to dishes that are visually stunning and ethereal in nature.

Stay tune for more astro posts…

xoxo

J.

[thbstvrdthmtlbndndntn]

Sometimes I wonder about the taste of my own cooking and how it’s completely undetectable to me. Especially after cooking for someone else for so long and then cooking for just myself we would notice the culinary ruts we would get stuck in and occasionally rag on each other for it and I was always so defensive about it but then I remember how no matter the dish growing up there was an undefinable but distinct essence to any of my relatives cooking. Like no matter what aunt Sandra or grandma or my mum was making it always tasted like them and I think especially once you become a more confident cook and stop following recipes that becomes the case because you know what you like. Like I know my food will taste similar when I’m cooking for myself because I like things sour and spicy and savoury and i have a limited number of ingredients so I add the same things to get those flavours. I use a lot of rice and apple cider vinegar, lime juice, Cajun seasoning (slap ya mama), cilantro, chili flakes, hot sauce and herbes salees. Even when I’m cooking from a recipe I typically add one or more of those things because that’s what I want out of my food. And I was thinking about this today because I got home from walking all over town and the farmers market and needed an easy dinner — but I also was craving vegetables and had stuff to use up. I was originally going to do canned tomato soup and a grilled cheese but as I look at my fridge it evolves into an abomination I know will be delicious to me and probably brutal to anyone else.

Here’s what I did and why it would up taking 30 minutes instead of 10: sautéed green onions, Chiles, Napa cabbage, and fresh tomato in a pot, added frozen broccoli, a cooked tandoori chicken burger (chopped), a can of tomato soup and two and a half cans of water. Brought to a boil and added a box of the KFC-branded Kraft dinner (Mac and cheese for non-Canadians). Cooked five minutes, then took off the heat and added milk, lots of pepper, some thawed frozen peas, and the flavour pouch. Served with air fried cheese toast on quinoa bread from t&t. It tasted very much like a childhood meal in some ways but also like a classic “me” meal… taking two convent products and making them so complicated it probably would’ve had the same result just to make it from scratch. But I liked it and I was happy with it and I will have the leftovers for lunch tomorrow and those will make me happy as well.

I don’t know why I wanted to write so much tonight but I guess being alone in a new place again just a year after I moved out from my life with the ex that shaped my entire twenties I am having a lot of thoughts about how I build my life and how I become who I am as a person. I was supposed to go see the mountain goats next weekend but my boyfriend’s grandma died and I decided to fly to Newfoundland instead. Sometimes doing the right thing is the easiest thing in the world. Meanwhile I’ll lose my mind over sending a simple non-confrontational email. Things are hard, and they’re good.

[freeskillshub]

 Best Practices in Vegan Diets

Adopting a vegan diet can be highly beneficial for health, but it's essential to follow best practices to ensure nutritional adequacy. Here are some key guidelines:

 🥗1. Balanced Nutrient Intake

Protein: Include legumes, tofu, tempeh, nuts, seeds, and quinoa.

Iron: Consume lentils, chickpeas, spinach, and fortified cereals. Pair with vitamin C-rich foods for better absorption.

Calcium: Opt for fortified plant milks, tofu, tahini, and leafy greens.

Vitamin B12: Obtain from fortified foods or supplements.

Omega-3s: Eat flaxseeds, chia seeds, and walnuts. Consider algal oil supplements.

Vitamin D: Get from fortified foods, sunlight, or supplements.

Zinc: Include beans, lentils, nuts, seeds, and whole grains.

 🍱2. Diverse Food Choices

Incorporate a wide variety of fruits, vegetables, whole grains, legumes, nuts, and seeds to cover a broad spectrum of nutrients.

 🌽3. Adequate Caloric Intake

Ensure you’re consuming enough calories, focusing on nutrient-dense foods like avocados, nuts, seeds, and whole grains.

 🧆4. Minimize Processed Foods

Limit highly processed vegan alternatives and prioritize whole, minimally processed foods for optimal health.

 💦5. Hydration

Drink plenty of water, as plant-based diets high in fiber increase water needs.

 🥘6. Home Cooking

Prepare meals at home to control ingredients and nutritional content. Experiment with different recipes to keep meals interesting.

 🏷️7. Label Reading

Check food labels for added sugars, unhealthy fats, and sodium, and verify fortification with essential nutrients.

 🏥8. Regular Health Check-ups

Monitor nutritional status with regular check-ups and blood tests, adjusting diet or taking supplements as needed.

 💊9. Supplements

Consider supplements for hard-to-obtain nutrients like vitamin B12, vitamin D, and omega-3s.

 📱10. Community Support

Join vegan groups or online communities for support, recipe ideas, and tips.

 📝Conclusion

A well-planned vegan diet can be nutritious and enjoyable. By following these best practices, vegans can meet their nutritional needs and enjoy a diverse and healthy diet.

📱For more info and details visit- Free Skills Hub  https://www.freeskillshub.com/best-practices-in-vegan-diets/

[sfarticles]

Get creative with veggie burgers

Check out my latest column

The unofficial start of summer passed last weekend, which means grilling season has begun, at least it has here in the Northeast.

Baked Falafel Burgers. You’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. (Photo by Evi Abeler)

A juicy hamburger, a perfectly cooked steak, ribs, BBQ chicken or grilled hot dogs come to mind most often when one thinks of grilling or barbecue. However, if you have guests who are vegetarian or vegan, these menu items simply won’t do. A mass-produced packaged veggie burger is what most of us think is all that’s available to serve them.

With plant-based diets on the rise, we need to be creative in what to offer at a barbecue get-together. There are freshly made options available at the ready food counter at markets, and there is a bounty of delectable recipes to prepare at home.

As I have been trying to incorporate more vegetables in my diet, when dining out, trying chef-driven innovative varieties of veggie burgers is part of the fun. Those that don’t make the mark are when the restaurant purchases them ready-made and frozen. The times I have really enjoyed one, the chef put creative thought into the dish.

I am always on the lookout for tasty recipes for veggie burgers. When I saw the front cover of “Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Plant-Based Burgers” by Lucas Volger (2023, The Experiment, $25.95), I got hungry looking at the beautiful and hearty burger.

What also caught my attention was the back cover that says, “Veggie burgers for veggie lovers and curious carnivores alike.”

In his preface the author writes, “I’ve never been very excited about a veggie burger that tastes like meat. My perspective in this book was, and continues to be, that veggie burgers should be creative expressions of vegetables.”

Interestingly, the vegans I know are not interested nor excited about Beyond or Impossible burgers because they, too, aren’t looking for the texture and taste of  meat. On the other hand, there are carnivores that choose to go meatless every so often and replace a meat burger with something that closely replicates it.

Once considered a hippie food … where did the creation begin? As with most food items or dishes, there are a few claims as to its founding. There’s one that was mentioned several times in my research.

It was in London in 1982 when Gregory Sams, a nutritionist, invented the first commercially made veggie burger he called VegeBurger. It was a dry mix packet. Fast-forward several decades, and the humble veggie burger has been elevated.

Volger’s book, with unique, delicious recipes tailored to a variety of diets (over half are vegan and/or gluten free), will excite each palate and suit every craving at this summer’s barbecues. The book is all-encompassing, with chapters on bean and grain burgers; vegetable burgers; tofu, seitan and TVP burgers; burger buns; sides; salads and fries; condiments and toppings. Volger also shares his universally fail-safe cooking methods.

So, move over freezer patties and faux meats and welcome Baked Falafel Burgers (recipe below); Spicy Peanut and Carrot Burgers (recipe below); Quinoa, Red Bean and Walnut Burgers (recipe at  https://bit.ly/3Vipgo4); Sesame Sweet Potato and Cabbage Burgers; Corn Burgers With Sun-Dried Tomatoes and Goat Cheese; Tofu and Chard Burgers; and Tortilla-Crusted Stuffed Portobello Burgers.

Baked Falafel Burgers

Vegan, gluten free

Makes four 4-inch burgers

The headnote says: “In this falafel method, the chickpeas are soaked overnight but not cooked. (If we were deep-frying the burgers rather than baking them, this would be the traditional falafel method.) Store-bought falafel mixes — many of which are wonderful — use ground, unsoaked dried beans, but I find that the soaking makes for a significantly less dense, more tender falafel. The mixture is a bit more delicate than other burgers in this book, but you’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. Serve with Cucumber Yogurt Sauce, Tahini Yogurt Sauce or plain tahini along with a squirt of sriracha, as a nod to the street food that fed me throughout my college years. Unfortunately, cooked chickpeas will not work in this recipe; there will be too much liquid and the burgers will fall apart as they cook.”

Ingredients:

1 cup dried chickpeas, rinsed thoroughly

1 onion, roughly chopped

2 garlic cloves

½ cup roughly chopped fresh parsley

Zest of 1 lemon plus juice of ½

1 tablespoon toasted cumin seeds

½ teaspoon baking soda (GF)

¾ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 tablespoon chickpea or all-purpose flour, if needed

Olive oil, for greasing

Directions:

Cover the chickpeas with 4 to 5 inches of water in a bowl and let stand for 24 hours. Drain thoroughly. Preheat the oven to 400 degrees.

Combine the chickpeas, onion, garlic, parsley, lemon zest and juice, cumin, baking soda, salt, pepper and cayenne in a food processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons. (The burgers will fall apart when cooking if there’s too much liquid.) If water is added, stir in the chickpea flour. Adjust seasonings. Shape into 6 patties, about 1/3 cup each. It will be a fairly wet dough.

Liberally oil a baking sheet. Transfer the patties to the baking sheet and place in the oven. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm. Serve warm.

Spicy Peanut and Carrot Burgers. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. (Photo by Christina Heaston)

Spicy Peanut and Carrot Burgers

Makes four 6-inch burgers

The headnote says: “This recipe helped me realize that coarsely shredding hardy vegetables, like carrots, is the secret to creating a vegetable-centric veggie burger — it preserves more of a vegetable’s texture than, say, roasting and puréeing it, and moreover it gives an interesting and varied texture to the finished burger. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. A natural peanut butter will deliver a clean peanut flavor, whereas a processed one that has added sugar will be kind of cloying here. I love these paired with a zesty cabbage slaw or some shredded cabbage that’s tossed with a bit of salt and lime juice.”

Ingredients:

3 tablespoons olive oil

4 scallions, green and white parts, thinly sliced

3 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 serrano chile pepper, finely chopped (and seeded, if desired)

4 cups grated carrots (about 8 medium carrots)

1 teaspoon salt

1 teaspoon ground coriander

¾ teaspoon ground turmeric

½ teaspoon ground cinnamon

1 egg

2 tablespoons natural peanut butter

Zest of 1 lime and juice of ½

¼ cup roughly chopped cilantro

½ cup panko or coarse bread crumbs

Directions:

Heat 1 tablespoon of the oil in a large, lidded sauté pan over medium heat. Add the scallions and cook until they just begin to soften, about 2 minutes. Add the garlic, ginger, and chile and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

In a mixing bowl, whisk together the egg, peanut butter, lime zest and juice. Stir in the carrot mixture and the cilantro. Fold in the panko. Let stand for about 10 minutes, so the panko soaks up some of the moisture. Adjust seasonings. Shape into 4 patties, about 1/3 cup each.

To cook, warm a wide skillet over medium heat, then add the remaining oil. Add as many burgers as will fit comfortably without crowding the pan (usually 3 burgers will fit into a 10-inch, and cook until browned and crisped on the bottom, 5 to 7 minutes, then flip and repeat on the other side. The burgers will firm up a bit as they cook, and further once they’re removed from the heat and have cooled slightly. Serve warm.

Watermelon and Citrus Salad. Make this salad when watermelon is at its peak, sugar-sweet and juicy. (Photo by Evi Abeler)

Watermelon and Citrus Salad

Vegan, gluten free

Makes 4 servings

The headnote says: “Make this salad when watermelon is at its peak, sugar-sweet and juicy. I prefer basil to the fresh mint typically used in watermelon salad, but feel free to use mint instead.”

Ingredients:

Vinaigrette:

¼ cup fresh orange juice

Juice of 1 lime

1 tablespoon red or white wine vinegar

Mustard

1 shallot, sliced into rings

¼ teaspoon salt

¼ teaspoon ground white pepper

Directions:

To make the vinaigrette, combine the orange juice, lime juice, vinegar, mustard, shallot, salt and pepper in a small bowl or jar. Let stand for 10 minutes.

Salad:

2 oranges

6 cups watermelon, cut into 1-inch cubes

¾ cup thinly sliced fresh basil

½ cup toasted sliced or slivered almonds

½ cup crumbled feta cheese (optional)

Olive oil, for drizzling

Directions:

Slice off the top and bottom ends of the oranges and place the flat bottom on a cutting board. With a sharp chef ’s knife, cut off the peel in strips all the way around the orange, following the curve of the fruit. Slice the oranges into ¼-inch-thick rounds.

Arrange the watermelon and orange over a platter, then drizzle with the vinaigrette. Just before serving, garnish with the basil, almonds and feta cheese, if using, and drizzle with olive oil.

Recipes from “Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers — Plus Toppings, Sides, Buns, and More” by Lukas Volger, 2010, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. Website: theexperimentpublishing.com.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[soupblessings]

[coquelicoq]

In Your 30s asks... your choice for any of the below.

What kind of stuff do you keep on the door of your refrigerator?

How many blankets do you keep in your living room?

Favorite high-effort meal that you make?

Favorite low-effort meal that you make?

Do you tend to bring an appetizer, entree, dessert, or drinks to a potluck?

yay! thank you :)

46. What kind of stuff do you keep on the door of your refrigerator? ohoho. so much stuff. okay so maybe i am a maximalist person lol. every inch of my fridge is covered in magnets (including magnetic poetry in french and english), photos, emergency information, or cute drawings my siblings did for me when they were little. if i were at home i would share some of the poems with you but i'm not home and not confident i remember any of them accurately.

51. How many blankets do you keep in your living room? depends on the season, but perhaps counterintuitively the warmer it is the more blankets are in the living room. this is because the other place in my apartment where blankets go is on my bed, and when it's hot, the last thing i want is a stack of blankets on my bed, so i move them to the couch and then ignore them. currently i think there's three blankets on my couch. in the winter there's usually just one.

55. Favorite high-effort meal that you make? this quinoa/black bean side dish that is so tasty but takes so many hours. i don't even know if "high-effort" is right it's just time-consuming. the recipe is printed and at home so i cannot give it to you unfortunately.

56. Favorite low-effort meal that you make? what is the lower bound here. does a spoonful of peanut butter right out of the jar count? because it's probably not a "meal" but it is load-bearing, so.

57. Do you tend to bring an appetizer, entree, dessert, or drinks to a potluck? i much prefer baking to cooking, so probably a dessert. sometimes a side. but if i can bake something then i am going to do that.

[worlddiscus]

20 Healthy Dinner Recipes Ready in 30 Minutes or Less

Finding time to prepare healthy meals can be a challenge. However, with a bit of planning and the right recipes, you can whip up nutritious dinners in 30 minutes or less. In this article, we'll explore 20 delicious and quick dinner ideas that are not only good for you but also bursting with flavor.

Grilled Lemon Herb Chicken:

Marinated in a zesty blend of lemon, garlic, and herbs, this grilled chicken recipe is both light and flavorful. Serve it with a side of steamed vegetables or a fresh salad for a well-balanced meal.

Quinoa Stuffed Bell Peppers:

Packed with protein and fiber, quinoa makes for a nutritious base for these stuffed bell peppers. Simply mix cooked quinoa with your favorite vegetables, herbs, and spices, stuff it into bell peppers, and bake until tender.

Shrimp Stir-Fry:

Quick and easy, shrimp stir-fry is a go-to option for busy weeknights. Toss shrimp with colorful vegetables like bell peppers, broccoli, and snap peas in a savory stir-fry sauce, and serve over brown rice or noodles.

Veggie Packed Pasta Primavera:

Loaded with seasonal vegetables, pasta primavera is a vibrant and satisfying dish. Saute onions, garlic, and your choice of vegetables in olive oil, then toss with cooked pasta and a light tomato sauce for a wholesome meal.

Turkey and Black Bean Tacos:

Swap traditional ground beef for lean ground turkey in these tasty tacos. Cook the turkey with Mexican-inspired spices, then serve it in corn tortillas with black beans, avocado, and salsa for a nutritious twist on taco night.

Salmon with Roasted Asparagus:

Rich in omega-3 fatty acids, salmon is a heart-healthy choice for dinner. Season salmon fillets with lemon, garlic, and dill, then roast them in the oven alongside fresh asparagus for a simple yet satisfying meal.

Mediterranean Chickpea Salad:

Featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese, this refreshing salad is a Mediterranean-inspired delight. Toss the ingredients together with a lemon-herb vinaigrette for a light and flavorful dinner option.

Coconut Curry Tofu:

For a plant-based dinner option, try coconut curry tofu. Simmer tofu cubes in a fragrant coconut curry sauce made with ginger, garlic, and spices, then serve over rice for a satisfying and aromatic meal.

Eggplant Parmesan:

Lightly breaded and baked until golden, eggplant parmesan is a healthier take on the classic Italian dish. Layer slices of eggplant with marinara sauce and mozzarella cheese, then bake until bubbly and delicious.

Zucchini Noodles with Pesto:

For a low-carb alternative to pasta, try zucchini noodles with pesto. Spiralize fresh zucchini into noodles, then toss them with homemade or store-bought pesto sauce for a light and flavorful dinner.

Lentil Soup:

Hearty and comforting, lentil soup is perfect for chilly evenings. Simmer lentils with carrots, celery, onions, and spices until tender, then serve with crusty bread for a satisfying meal.

Greek Chicken Pita Wraps:

Filled with grilled chicken, tzatziki sauce, lettuce, tomatoes, and cucumbers, these Greek chicken pita wraps are both nutritious and delicious. Serve them with a side of Greek salad for a complete meal.

Sweet Potato and Black Bean Burrito Bowls:

Packed with fiber and protein, sweet potato and black bean burrito bowls are a healthy and satisfying dinner option. Layer cooked quinoa with roasted sweet potatoes, black beans, avocado, salsa, and cheese for a colorful and flavorful meal.

Teriyaki Beef Stir-Fry:

Tender strips of beef are stir-fried with bell peppers, broccoli, and snap peas in a homemade teriyaki sauce for a quick and delicious dinner option. Serve over rice or noodles for a complete meal.

Caprese Stuffed Chicken:

Stuffed with fresh mozzarella cheese, ripe tomatoes, and basil, this caprese stuffed chicken is bursting with flavor. Bake the chicken until golden and cooked through, then serve with a balsamic glaze for a gourmet meal at home.

Veggie-Packed Quinoa Salad:

Quinoa salad is a versatile and nutritious option for dinner. Toss cooked quinoa with your favorite vegetables, herbs, and vinaigrette dressing for a light and refreshing meal that's perfect for warm summer evenings.

Turkey and Veggie Meatballs:

Made with lean ground turkey and grated vegetables, these turkey and veggie meatballs are a healthier twist on a classic favorite. Serve them with marinara sauce and whole wheat spaghetti for a satisfying and nutritious meal.

Sheet Pan Lemon Herb Salmon and Veggies:

For an easy and hassle-free dinner option, try sheet pan lemon herb salmon and veggies. Arrange salmon fillets and your choice of vegetables on a sheet pan, then drizzle with a lemon-herb marinade and bake until tender and flavorful.

Chickpea and Spinach Curry:

Filled with protein-rich chickpeas and nutritious spinach, this chickpea and spinach curry is a satisfying and flavorful dinner option. Serve it over rice or with naan bread for a hearty and delicious meal.

Stuffed Portobello Mushrooms:

Portobello mushrooms are stuffed with a savory mixture of quinoa, spinach, feta cheese, and herbs, then baked until tender and golden for a delicious and nutritious dinner option. Serve them with a side salad for a complete meal.

Conclusion:

With these 20 healthy dinner recipes ready in 30 minutes or less, you can enjoy delicious and nutritious meals without spending hours in the kitchen. Whether you're craving seafood, poultry, beef, or vegetarian options, there's something for everyone on this list. So why not give these recipes a try and discover new favorites for your weeknight dinner rotation? Your taste buds and your body will thank you!

Sugar Defender represents a cutting-edge mobile application crafted to aid individuals in effectively managing their bload sugar levels. Sporting a user-friendly interface, it offers a plethora of functionalities aimed at monitoring glucoase levels, overseeing dietary intake, and ensuring timely medication adherence. Through this app, users can meticulously record their daily meals and snacks, gaining valuable insights into the impact of various foods on their bload sugar levels.

Moreover, it extends personalized recommendations tailored to individual health objectives and preferences, empowering users to make well-informed decisions regarding their diet and lifestyle. Furthermore, Sugar Defender boasts a vast repository of nutritional data, simplifying the process of locating and documenting food consumption. By prioritizing convenience and accessibility, Sugar Defender endeavors to bolster individuals with diabetes in attaining improved health outcomes and fostering overall well-being.

[bluedalahorse]

Here are some random asks for you! ❄️

What are some of your favourite foods to cook?

How about to eat but not to cook?

What are some of your favourite board game(s)?

Do you have a cherished winter and/or holiday memory that you'd like to share?

Random fact that most people don't know? Can be about you or just something you happen to know!

Happy holidays! 🎄

Favorite foods to cook: macaroni and cheese is my absolute favorite because I don’t have to check recipes to do it anymore, and I can sort of do it on autopilot. I also like lentil soup and vegan split pea soup. Tofu and rice is another good quick meal, although lately I’ve been switching to tofu and quinoa. Bok choy is delicious and fun to cook as is broccolini. Finally, I like roasting vegetables and then putting them on top of hummus or baked potatoes.

Favorite foods to eat but not to cook: eggplant dishes! I love eggplant, especially in Mediterranean recipes, but it’s kinda finicky about being cooked and I haven’t really figured out how to do it well in my kitchen. Veggie tacos (or burritos, or enchiladas) are also fun to get somewhere other than home, because there’s a lot of little pieces that make them good.

Favorite board games: I like Mysterium, where you are a psychic detective trying to solve a mystery based on the dreams a ghost sends you. As a child I liked a game called Enchanted Forest. And while it isn’t a board game, I found the card game Marrying Mister Darcy quite fun. I played as Lydia which meant I got to cause chaos.

Cherished winter and/or holiday memories: Christmas tends to be a weird time in my life when a lot of not-so-great things happen, so I don’t know how many memories I have as far as Christmas. The roommate and I do watch Muppet Christmas Carol and the Community December 10th episode, and we read aloud the Hater’s Guide to the Williams Sonoma Holiday Catalogue every year. Winter overall though, I always liked being able to come inside after playing in the snow, take a hot bath and put on pajamas, and read books or play paper dolls for hours and hours. I liked those things normally but there was something special about doing that after playing out in the cold all day.

Random fact that most people don’t know: Hm let’s see… in one part of my family line I am descended from a guy who fell off the Mayflower. I think he was a teenager at the time? They rescued him and he grew up to have like 15 children, which means actually a significant portion of the American population is related to him. That’s the only part of my family with “blue blood” ancestry though.

So those are my responses! Thank you for the ask so I could talk through these things.

@fan-of-young-royals, I’m still working on your book recommendations ask. I just wrote down too many titles and am thinking about how to organize them…

[vindoos-food-caterers]

2024 New Year's Resolution: Your Home Guide to Eating Healthy and Losing Weight

As 2024 dawns, it's the perfect time for new beginnings and setting ambitious goals. If you're among the many with 'Weight Loss' topping your list of New Year's resolutions, you're on the right track. The journey to a healthier self starts with conscious food choices. This guide will delve into the most effective foods for weight loss and provide practical, healthy meal plans you can easily adopt at home.

The Power of a Nutritious Breakfast

A nutritious breakfast is the cornerstone of any weight loss plan. Kickstart your metabolism each morning with a filling meal of oats, Greek yogurt, and an assortment of fresh fruits. This combination is not only energizing but also a vital component in losing weight effectively.

Healthy Snacking: Your Weight Loss Ally

Contrary to popular belief, smart snacking can be beneficial for weight loss. Opt for healthy snacks like almonds, walnuts, or seeds. These nutrient-rich choices are perfect for staying on track with your weight loss goals.

Focusing on Belly Fat: Tailored Diet Strategies

To specifically target belly fat, include avocados, berries, and green tea in your diet. These foods are known for their fat-busting properties, making them essential for a belly-fat-focused diet.

Top 10 Weight Loss-Friendly Foods

Avocados: Rich in fiber and healthy fats, they keep you full and satisfied.

Salmon: A great source of omega-3s, supporting weight loss and overall health.

Leafy Greens: Nutrient-dense and low in calories, ideal for weight loss.

Berries: Full of antioxidants, they're both healthy and helpful for losing weight.

Greek Yogurt: Protein-rich to aid metabolism and fat loss.

Quinoa: Keeps you full with its high protein content.

Chia Seeds: High in fiber, aiding in weight loss.

Nuts: Provide healthy fats and make a satisfying snack.

Lean Proteins: Options like chicken, turkey, and tofu are excellent for weight loss.

Green Tea: Boosts metabolism and helps burn fat.

Smart Meal Planning: What to Eat and Avoid

An effective weight loss meal plan balances nutritious foods while avoiding certain items. Embrace fruits, vegetables, lean proteins, and whole grains. Steer clear of sugary drinks, processed items, and excessive refined carbs.

As you embark on your weight loss journey in the New Year, remember to focus on sustainable health practices. Embrace the best New Year's resolutions by prioritizing nutrition, staying active, and keeping a positive mindset, paving the way for a successful and healthy year.

Ready to start your weight loss resolution with a bang? Indulge in a festive feast with VINDOOS before you dive into your diet. Check out vindoos.com for delicious diet recipes and start your journey towards a healthier 2024!

[fattofitsure]

Here's an easy and healthy recipe

for homemade vegetable stir-fry that you can whip up quickly at home:

Ingredients:

1 tablespoon olive oil

1 onion, sliced

2 bell peppers (any color), sliced

1 medium zucchini, sliced

1 medium carrot, cut into thin strips

1 cup broccoli florets

2 cloves garlic, minced

1 tablespoon low-sodium soy sauce

1 teaspoon honey

Salt and pepper to taste

Instructions:

Heat the olive oil in a large skillet or wok over medium-high heat.

Add the sliced onion and sauté for 2-3 minutes until it starts to soften.

Add the sliced bell peppers, zucchini, carrot, and broccoli florets to the skillet and cook for 5-7 minutes, stirring occasionally.

Stir in the minced garlic and continue cooking for another 1-2 minutes.

In a small bowl, mix together the soy sauce and honey. Pour this mixture over the vegetables and stir to coat everything evenly.

Season with salt and pepper to taste.

Cook for an additional 1-2 minutes until the vegetables are tender but still crisp, and the sauce has thickened slightly.

Serve immediately with your choice of protein, such as grilled chicken or tofu, and a side of brown rice or quinoa for a balanced meal.

Enjoy this flavorful and nutritious vegetable stir-fry! Feel free to customize the recipe by using your favorite vegetables or adjusting the seasoning to your taste preferences.

For more recipes click here

[healthinfo7]

20 ways to increase your protein intake at every meal

You don't have to be a professional athlete to get more protein in your diet. No matter your activity level, protein serves all kinds of important purposes in your body, from repairing damaged tissue to making important hormones and enzymes. Research also shows that protein is the most satiating nutrient, so eating more of it is associated with better weight management. Also, the older we get, the higher our daily protein needs. In short, we can all benefit from getting enough coffee.

Do you feel lacking in the protein department and want to increase your intake? There are plenty of easy ways to sneak macros into meals and snacks—even if you don't want to add protein powder to everything you eat. Here are 20 delicious ideas to try during the day.

Ways to increase protein intake at breakfast

Add protein-rich foods to your breakfast recipes. With the right ingredients, even the most carb-heavy breakfast can get a protein boost. Consider how you can incorporate protein-rich foods into your breakfast routine. Add peanut butter to oatmeal, make a breakfast burrito with black beans or eggs, or blend silken tofu into a smoothie.

Add a protein supplement or powder to breakfast

Ideal for adding a lot of protein powder to breakfast. Sprinkle a spoonful into muffin batter, oatmeal, or smoothies.

Choose a protein-rich breakfast when you eat out

On a busy morning, sometimes running through the driveway is unavoidable. When eating out for your first meal of the day, try to focus your menu on protein-rich options like egg sandwiches or bean wraps. If possible, be sure to check the rest of the product's nutritional information. Often fast food that is high in protein is also high in saturated fat and sodium.

Add collagen to hot drinks

Collagen powder not only dissolves easily in hot beverages like coffee or tea, but it packs 15-20 grams of protein per serving, depending on serving size. Add a scoop to your morning smoothie for a protein boost without breaking the bank.

Ways to increase protein intake at lunch

Eat protein first

At lunch, you may be tempted to dig into a bag of chips or crackers before starting your protein choices. But it is best to use the highest amount of protein in the meal first. That way, you're more likely to fill up on these satisfying macros than on low-quality carbs.

Make the most of leftovers

Since dinner is the highest protein meal of the day, why not extend its effects into tomorrow's lunch? Make a little extra dinner so you can reap the protein-rich benefits the next day.

Picture a protein-rich plate

In the USDA's Dietary Guidelines MyPlate (a handy visual for what a healthy, wholesome meal looks like), protein covers almost a quarter of the plate. Grain, which also contains protein, is only about a quarter. Keep this picture in mind when preparing lunch. This will help you ensure that your lunch provides enough protein.

Ways to increase protein intake at dinner

Plan meals around protein

In addition to being a great way to save time and money, meal planning allows you to get serious about adding more protein to your dinner. When you sit down to plan your week, start by deciding which protein will anchor each dinner.

Choose protein-rich sides

Main dishes usually provide the most protein on your plate—but that doesn't mean sides can't add to your mealtime, too. Many side dishes offer a lot of protein. For example, refried beans can add this macro to a Mexican dinner, quinoa is a protein-rich side for meat, and a dollop of Greek yogurt adds protein to creamy sauces.

Choose the right meat

Thinner cuts of meat generally offer more protein than thicker cuts of meat. Round-eye, top sirloin, and sirloin tip steak are leaner, higher-protein cuts of beef, while skinless chicken or turkey are leaner, higher-protein poultry choices.

Ways to increase protein intake before snacking

Make your own protein snacks

Making your own high-protein snacks at home gives you complete control over your favorite ingredients and flavors. To save time, try making large batches of snacks that you can freeze, like DIY protein balls or bars. Then, during the week, take them out when there is an afternoon hunger strike.

You can do the same with shelf-stable snacks. Make a trail mix with nuts and seeds or roast some chickpeas with your favorite spices. Then divide them into ziplock bags for easy snacking.

Choose lightly processed store-bought snacks

Store-bought protein snacks may offer up to 20 grams per serving, but beware: some are processed. For your health, try to buy protein-rich snacks that are less processed. Look for bars, balls, jerky, or nuts with short ingredient lists and few additives.

Pair carbohydrate snacks with protein

Think fast: What proteins can you pair with your typical carb-based breakfast? If your usual afternoon snack is a handful of pretzels, try dipping them in peanut butter. Or if you enjoy berries mid-day, consider mixing them into yogurt.

Fire up your smoothies

For a protein-rich snack, there's no more versatile option than a smoothie. Starting with a base of Greek yogurt or silken tofu (along with some fruit for color and flavor), the sky's the limit for other high-protein additions. Add peanut butter, oats, protein powder or soy milk to the mix and mix!