Lime juice helps to soften avocado so if needed you can leave the mixture for an extra minute or two before mashing with a fork.https://coopedupinthekitchen.wordpress.com/2020/04/03/avocado-with-poached-egg
Required: German 😯
Wir alle wissen, dass wir über den Tag verteilt Kohlenhydrate, Eiweiße, Fette, Vitamine, Ballaststoffe usw. zu uns nehmen müssen, um fit und gesund zu bleiben. Jedoch kommt das in der Mittagspause oftmals zu kurz, wie eine Umfrage der DAK zeigt. Der Gang zum nächsten Bäcker, Imbiss oder Schnellrestaurant ist fix erledigt und zwischendurch beruhigen wir unser Hungergefühl mit Süßigkeiten. Hier kommen ein paar Tipps, wie ihr ohne viel Aufwand und auch mit geringen Möglichkeiten einige gesunde Mittagessen zaubern könnt.
Ich glaube viele träumen davon bei Google zu arbeiten, weil die die Vorstellung, eine Karotte zu schälen oder eine Tomate zu waschen, eine einfach zu grosse Herausforderung darstellt. 😉
Ich habe Laura bei WordCamp EU 2019 in Berlin kennengelernt, und ich kann mir gut vorstellen, dass sie auch praktische Tipps zum Thema Hosting haben könnte. Bei unserem Gespräch ging es um “Linking together the WordPress community” (siehe auch die TAGSEO Homepage und / oder diese About Page). 😉
broccoli , make ahead , vegetarian
Amongst the meat packages and frozen produce I also like to stock my freezers (yes, plural) with healthy items that work for a quick meal when I’m not as prepared as I’d like to be. The best ones can be made into an entree for any meal of the day with items I typically have around anyway. These broccoli fritters have turned out to be just exactly that.
Made up of mostly broccoli and whatever cheese you like, these serve as a healthy and neutral base for nearly anything. Breakfast? Top with sautéed bell peppers and a couple of eggs. Lunch? Serve over a warm grain salad and your favorite salad dressing. Dinner? Prepare a broccoli slider with a large grilled (or baked) bell pepper, a couple slices of bacon, and a spicy aioli. Their individually small stature also makes them great for an appetizer or potluck. The world is…
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bacon , easy , eggs , gluten free , hash browns , lactose free , low fodmap , quiche , quiche lorraine , recipe
Gluten-Free & Low-FODMAP
I am obsessed with quiche. It’s like a pie- but savory, and no one will judge you when you eat it for breakfast. Take a simple pie crust, a filling base of eggs and milk, and toss in basically anything and you have a sliceable meal in a pie pan.
Quiche Lorraine is probably the king of all quiche. Usually, it is the heavenly trio of bacon, swiss, and onion- but this poses a problem for those suffering from IBS. The onion combined with too much cheese and a gluten-laden crust is a no-go.
This past year my doctor put me on the Low- FODMAP diet to see if it improved some symptoms I had been having and it forced me to get pretty creative (hats off to those of you who eat low-FODMAP on the daily- it isn’t easy!). While I have…
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Gluten-free, Lentils, Plant-based, Pulses, Spotlight, Vegetarian
Photo courtesy Lentils.org
In my last post, the issue of ultra-processed plant-based foods was on the table. Somehow these foods are getting an undeserved health halo and it’s time to recognize them for what they are. While there are commercial products available in the marketplace that would measure up to a homemade plant-based dish as a healthy choice, if you’re not very familiar with meatless cooking, why not start now? Contrary to popular thinking, you don’t needs loads of prep time to prepare plant-based dishes.
Here’s one from lentils.org with a prep time of just 15 minutes. While the recipe calls for butter, feel free to use canola or olive oil as a substitute.Use gluten-free bread, if you require a gluten-free diet.
Makes 8 servings
½ cup red onion, small dice
½ cup leek, small dice
1 Tbsp fresh thyme, chopped
1 Tbsp butter, unsalted
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easy , easy vegetarian , egg , egg recipes , eggs , food , frittata , mushroom , onion , quick , recipe , vegetarian , vegetarian recipe
Onion and Mushroom Frittata
I’m a strong advocate for throw something together using whatever you can find and hope for the best… And sometimes this fails miserably and I end up with a distasteful look on my face while I scoff down something less than mediocre. Occasionally however, it comes together nicely and that’s exactly what happened with tonight’s dinner. It’s a super easy and healthy vegetarian dish that takes no time at all. Read the recipe below to transform a few ingredients -that you probably have on hand already- into this baked delight in less than half an hour. Feel free to add any vegetables you have on hand; I would love to add spinach next time. This would also be great served with a side salad or some steamed greens.
1/2 white onion (diced)
Hand full of sliced mushrooms (I used button)
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Cauliflower leaves, Almonds, Garlic, Black Pepper, Processed Cheese (grated), Salt, Olive Oil
Have you ever had days when you oke up and craved to gorge into one particular thing? No? Lucky you. But sadly, last Saturday was exactly that kind of a day for me, when I woke up craving for a hearty pesto spaghetti.
I am a person who generally doesn’t order in food. I prefer going out to eat, or eating home cooked food. Looking at the gloomy, wintry weather outside, I promptly dismissed the thought of going out and started ransacking my pantry instead. Well, there was boneless chicken in the freezer and also a brand new box of spaghetti, ready to go wiggly, right in front of my eyes. All that remained now were the things needed for a pesto sauce.
So what are the ingredients in a traditional pesto sauce? A very basic version would contain the following:
- Basil Leaves
- Pine Nuts
- Kosher Salt
- Parmesan Cheese
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frozen spinach, olive oil, garlic, onion, cup rice, vegetable stock, lemon juice
Once upon a time, I was a kid, and my affair with cooked greens was non-existent. I simply refused to eat them. They just didn’t “smell” nice.
This dish is not all green but still I refused to eat it. It involved cooked greens. No amount of begging could make me even try it. My sister ate it with yogurt. I could not. No spanakorizo for me please… Until the day I harvested my first spinach from my own small vegetable garden and wondered what to do with it 😉 .
Now I beg my own kids to eat it. And they refuse – and I understand them. ‘But it is very yummy, and healthy too!’, but they are still not convinced. So we make a deal: two spoonfuls of spanakorizo, accompanied by a generous portion of homemade fries. Last time I made it, 3 out of 4 kids ate…
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fresh spices , healthy , low cholesterol , middle east, middle eastern cuisine, mushrooms