I will definitely be making the portobello mushroom pizza.
Thank you Dani Spies ... Here's the details from her site.
As a healthy eater, I'm always "hunting and gathering" new foods to eat. I "discovered" quinoa about a year ago. In a word, it's delicious. It's easy to prepare (takes about 15-minutes cooking time) and will take on the flavor of anything you throw in it.
This version has: black beans, mushrooms, sun dried tomatoes, peppers (spicy, red, and green), artichokes, and onions. I also added cumin and cayenne pepper. It's a modified version from Allrecipes.
It's high in protein and fiber. And by adding all these other veggies and beans, it's a health-sensation! So, if you've never tried quinoa, go for it!
Oh yeah, since it's so filling, it can be a meal (I have it for lunch) or a side dish.
One more side benefit: One package makes a tremendous amount. So, put it in the refrigerator and warm it up in the microwave (about 45-seconds).
Cost: Frequently, I am told that healthy eating is expensive. The ingredients for this cost about $9.00. If I were to have this for lunch, this would serve about 5 meals. That's about $1.80/meal. Yep, that beats out a fast food junk meal.
Ina Garten's Brussel Sprout Recipe
2 tablespoons good olive oil
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
Heat the olive oil in a large (12-inch) saute pan.
Add the Brussels sprouts, salt, and pepper and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. season to taste, and serve.
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Welcome to my blog about diet, health, and lifestyle issues. You'll find snippets and tidbits to assist with living a healthier lifestyle. Enjoy. - Ken Leebow
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