The personalised diet plan

WHOLE HEAD ROASTED CAULIFLOWER RECIPES

2015-04-25T01:09:00.000-07:00

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket

serves: 4-6

Time: 1h 15m

INGREDIENTS

4 cloves of garlic
1 teaspoon smoked paprika
½ a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper
zest and juice of 1 lemon
1 large cauliflower, (1kg) with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil

PREPARATION

Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.
Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets easy tool stainless steel fruit pineapple corer slicer peeler cut review

Share it with friends

EASY QUINOA SALAD RECIPES

2015-04-25T00:27:00.000-07:00

You probably already know that quinoa is a fluffy whole grain that’s great in pilafs, salads, casseroles and stir fries. It’s higher is protein and lower in carbohydrates than most grains, which means it will keep you full for a long time. The water to quinoa cooking ratio is the same as rice — 2 parts water 1 part quinoa. Easy peasy.

One thing I gotta say — rinse the quinoa well before cooking to remove its bitter coating. Its not just some fluff you read in cooking instructions.. A few swirls around a fine mesh colander will do. I always religiously rinsed my quinoa until a trip to the coast earlier this month where I had no colander at my disposal… I figured “meh… how bad can it be if I don’t rinse?” It’s bad. Not worth it… or you’ll end up with no dinner and a big bowl of inedible quinoa.

serves: 4

INGREDIENTS

1 cup quinoa (uncooked)

approx ½ lb green beans, topped and sliced into 1 inch segments

olive oil

2 cups chopped kale

1 large red bell pepper, chopped

½ cup shredded red cabbage

¾ cup cooked cannellini beans

¼ cup cilantro, chopped

½ half ripe avocado, sliced

black pepper to taste

PREPARATION

Rinse the quinoa well, then drain and place in a medium cooking pot. Cover with 2 cups of water and bring to the boil. Reduce the heat to low, cover, and simmer until the water is absorbed, about 10 – 12 minutes.
Meanwhile, steam, or boil the green beans until tender, drain and set aside.
Warm up the olive oil in a medium saucepan over moderate heat. Add the chopped kale and red bell pepper, and cook until softened.
In a large salad bowl, combine the cooked quinoa, steamed green beans, cooked kale and bell peppers, red cabbage, cannelloni beans and cilantro. Mix to combine well.

Serve topped with avocado to keep vegetarian, or optionally add a protein of your choice — chicken, fish, or beef.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets apple slicer peeler coring machine review

Share it with friends sharing is caring!

Starfrit 93013 Pro-Apple Peeler with bonus core slicer review

2015-04-22T13:16:00.001-07:00

The arena’s first-class Starfrit 93013 Pro-Apple Peeler with bonus core slicer.

Apples are one of the maximum popular and yummy fruits accessible but they could really suck to peel in particular in large quantities wherein it wastes thousands of time that could be better spent doing different things.

however with the Starfrit 93013 Pro-Apple Peeler with bonus core slicer this may all be a factor of the past as this clever machine will effects peel all your apples for you with out making any mess or losing anything.

furthermore it’s so clean to use that it’ll depart you questioning why absolutely everyone doesn’t peel their apples this way!
specs.

The apple peeler is crafted from resistant nylon with a stainless steel blade in a included spike holder. It additionally has 4 suction-grip toes which offer for splendid stability.
the verdict?

For every person that loves to cook dinner with and consume apples this is a ought to have in your kitchen. It makes the entire process of peeling apples so simple which you’ll never want to move lower back to doing it manually ever again!

How much? $12.70
Where from? Amazon.com

CAROL VORDERMAN DETOX - How She Gave Me A Body To Be Proud Of

2015-04-20T07:27:00.001-07:00

SECRET OF CAROL VORDERMAN DETOX

Man was place on an unpolluted, chemical, preservative and additive-free world. In these circumstances his
liver and kidneys could perform the tax of daily detoxifying of the body adequately.
how detox diet carol vorderman come to help
Today however, we live in highly polluted world- exhaust gases of vehicle, colorants and preservative in our food, chlorine in water, polluting gases from standing water in open gutters, litter in the street etc...

This place an exceptional high load on detoxifying action of our detoxifying organ, kidney and liver . In fact the inflow of toxins into these organs are at a rate at which they cannot cope with the excretion of these toxins and they need assistance in the detox diet plan to help our bodies lose weight.

further more, toxins staying in the body too long will have a negative influence on our health. If you have frequent headaches, lack of energy, your hair dull, your eyes are dull, your skin is not looking well. Then most probably you can benefit from carol vorderman detox system. When a person has accumulated a toxic level of either preservatives in the food chain or chemical exposure to the environment from its industry or sprays or poisons, those are accumulative.

There are also the heavy metals: mercury and lead and on and on go the problems that can dwell in you. The life of these items is 300 years, so they will be gassing off into your metabolism longer than you’re going to live, and they need to come out by detox diet plan, so. that you can be free and have a new life and a new start.

how detox diet carol vorderman come to help

I used to always have frequent headache, lack of energy whereby I get tired easily, my hair dulled, sometime my skin is not always looking well, my eyes are always dulled gaining too much weight frequently and I was sick and get angry with myself cause my husband just didn’t appreciate me anymore the passion in our relationship seemed to be at all time low and I wanted to do something about it, so I keep searching everywhere on the internet for solution.

Extreme increase in hydration didn’t work and make me even filled up my track all the time and weighed me down always, wake up the body with yoga sucked, and make me even feeling sluggish, I wasn’t getting anywhere and finally opted for green tea which not only claim to help me lose weight but also rich in antioxidants and to boost metabolism didn’t work, and detox soup with fiber cabbage salad didn’t work either. A big thanks to Carol Vorderman's Detox for Life

Eventually I stumbled across a solution The 28 Day Detox Diet and Beyond; I couldn’t believe how well it worked, wow! I finally found the best, And to my surprise I loss 10 pound in 5 day my kidneys get a good flushed, my blood stream get a good cleansed as well, now I get a full detox –not just in the colon –I am getting to the blood stream as well.

Actually, this is the first ‘product focused info post’ I’ve ever made. The product being carol vorderman detox diet.

What do you stand to gain with this diet plan

Reveals the secrets of detox diet

Guides you step-by-step through the diet with daily menu plans

Shows you which foods to eat and which to avoid

Helps you apply the detox principles long term

Keeps you motivated to reach your weight loss goal
Taste of home recipes

With over 100 recipes for mouth watering meals, snacks and drinks detox for life will work wonders for the way you look and feel.

Actually, this is the first ‘product focused info post’ I’ve ever made. The product being carol vorderman detox diet.
Why? Partly to explore a different way of detox. Hopefully if you’ve found my reviews useful you’ll be kind enough to buy through my links, I’d really appreciate it.

(Side note - If you ever need any extra help you can mail me at delightfoodkich@gmail.com or fill out the form here. I’ve always got time for woman who are new to weight loss, even if you didn’t buy through my links for whatever reason)

But it’s not just the money I may or may not make. Because Carol Vorderman's Detox is a product I truly believe in. If you look past the flashy sales page, what you have here is a my uncensored detox weight loss program story what really work for me, an almost sure way for any woman to Quickly Lose Weight by detox is carol vorderman detox diet and some of the most powerful system I’ve ever come across in there order page.
To your success

Check out this awesome kitchen gadgets starfrit rotato express electric peeler review

EASY SALMON RECIPES BAKED

2015-04-09T19:02:00.000-07:00

Salmon with Curried Spinach

A good choice for a dinner party, this taste of home recipes is easy salmon recipes baked dish looks as if you've gone to some trouble when in fact it's really easy. And everybody likes salmon.

serves: 12

INGREDIENTS

6 pounds fresh spinach, stemmed and washed but not dried, or four 10-ounce packages frozen leaf spinach, thawed

2 tablespoons vegetable oil

1 large Spanish onion, chopped

3 large garlic cloves, minced

2 1/2 tablespoons curry powder

2 cups heavy cream

1 cup chicken stock or canned low-sodium broth

2 tablespoons Pernod of other anise liqueur

4 teaspoons fresh lemon juice

Salt and freshly ground pepper

2 boneless sides of salmon, skinned (4 1/2 to 5 pounds total)

2 tablespoons melted unsalted butter

1 large lemon, thinly sliced

PREPARATION

1. If using fresh spinach, in a large Dutch oven, wilt in batches over high heat, stirring with tongs. As each batch is done, transfer it to a colander set over a plate. When the spinach is cool enough to handle, gently squeeze it to remove some of the water but leave the spinach moist.

2. Coarsely chop the fresh or thawed spinach. Heat the oil in the Dutch oven, add the onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the garlic and curry powder and cook, stirring, until fragrant, about 5 minutes.

3. Preheat the oven to 500°. Stir the spinach into the pot along with the cream, stock and Pernod and simmer simmer over low heat for 10 minutes. Add 2 teaspoons of the lemon juice and season with salt and pepper.

4. Generously butter 2 large shallow baking dishes. Divide the creamed spinach between the dishes. Place 1 side of salmon, skinned side down, in each dish on top of the spinach, tucking the thin tail ends under the fillets if necessary. Rub each fillet with 1 teaspoon of the lemon juice and brush with the melted butter. Season with salt and pepper.

5. Transfer the baking dishes to the oven and roast for about 20 minutes, or until the salmon is just cooked through and the spinach is bubbling. Remove from the oven and let stand for about 5 minutes.

6. Using a spatula, cut each fillet into 6 pieces. Spoon the spinach onto warmed plates, top with the salmon and garnish with lemon slices.

serve with
A basmati rice pilaf and roasted winter squash.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets electric apple peeler corer slicer review

Share it with friends

GREAT SALMON RECIPES

2015-04-09T14:12:00.000-07:00

Caraway Salmon with Rye Berry-and-Beet Salad

Rye berries have a wonderfully aromatic and is a taste of home recipes with tangy flavor that goes well with the caraway in this Scandinavian-style dish from chef Marco Canora. Plus, they are a terrific source of fiber.

serves: 4

Time: 1

INGREDIENTS

for sauce:

1/2 cup full-fat plain Greek yogurt or sour cream
1 tablespoon chopped dill
2 teaspoons drained prepared horseradish
1 tablespoon apple cider vinegar
Fine sea salt
Pepper

for salad:

1 bunch beets (1 1/2 pounds)—scrubbed, greens trimmed and reserved, beets sliced 1/2 inch thick

5 tablespoons extra-virgin olive oil

Fine sea salt

Pepper

1 cup rye berries

2 tablespoons apple cider vinegar

1 tablespoon drained prepared horseradish

for salmon:

2 tablespoons extra-virgin olive oil

Four 6-ounce skin-on wild salmon fillets

Fine sea salt

2 tablespoons unsalted butter

1 teaspoon caraway seeds

PREPARATION

MAKE THE SAUCE Combine all of the ingredients and mix well.
MAKE THE SALAD Preheat the oven to 300°. On a rimmed baking sheet lined with aluminum foil, toss the sliced beets with 2 tablespoons of the olive oil; season with salt and pepper. Arrange the beets in a single layer and roast for about 1 hour, flipping the slices halfway through, until the beets are tender. Chop the beets and transfer to a large bowl.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the rye berries and cook over moderate heat, stirring occasionally, until al dente, about 1 hour.
Drain the rye berries and add them to the bowl with the beets. Add the vinegar, horseradish and the remaining  3 tablespoons of olive oil, season with salt and pepper and toss to coat evenly. Keep warm.
In a small saucepan of boiling water, blanch the beet greens for 2 minutes. Drain and cool under cold water; pat dry. Chop the greens and toss with the beets and rye berries.
COOK THE SALMON In a large cast-iron or nonstick skillet, heat the olive oil. Season the salmon fillets with salt and cook skin side down over moderately high heat until golden and crisp, about 4 minutes. Flip the fish and cook for 2 minutes. Add the butter and caraway seeds to the skillet and cook, basting with the caraway butter, until the salmon is just cooked through, about 1 minute longer.
Mound the rye berry salad on plates and spoon the dill sauce alongside. Top with the salmon, skin side up. Serve, passing the remaining dill sauce at the table.

MAKE AHEAD

The dill sauce and cooked rye berries can be refrigerated separately overnight.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets professional apple peeler corer slicer review

Share it with friends

EASY STRAWBERRY SMOOTHIE RECIPE

2015-04-07T09:24:00.001-07:00

My strawberry smoothie recipe is simple quick ,very and taste of home recipes . I love providing my readers with recipes that are both healthy AND full of flavor!

You don't need to add fattening processed foods like ice cream, sorbet and pasteurized dairy products to your smoothies. All you need for my strawberry banana smoothie recipes are strawberries and bananas. It's just that simple!

serves: 3

Time: 5 minutes

INGREDIENTS

4 room temperature RIPE bananas (look for the brown spots! They should look like the picture above)

10 strawberries (fresh not frozen)

4 frozen bananas (simply peel and stick in your freezer before you go to bed at night. In the morning, voila! Make sure the bananas are fully ripened with lots of brown spots before you freeze them. They should look like the picture above)

PREPARATION

1) First, put the room-temperature bananas into your blender with the fresh strawberries. DO NOT ADD WATER OR ANYTHING ELSE! Blend until smooth.

2) Last, you will add the frozen bananas and blend until very smooth.

3) Pop in a straw and it's ready to drink!

This easy strawberry smoothie recipe takes five minutes to prepare and is utterly delicious:

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets starfrit apple pro peeler review

Share it with friends

CHEDDAR AND BROCCOLI SOUP RECIPE

2015-04-07T07:50:00.002-07:00

Now let’s talk about this soup! It’s packed with delicious broccoli and cheddar flavor good for taste of home recipes but without all the fat and calories. Typically broccoli and cheese soup is packed with cream and more cheese than necessary. To cut calories, save time, and add nutrients – in this recipe we use extra frozen broccoli, evaporated skim milk, and just 1 cup of extra sharp, full flavor cheddar cheese to create lots of flavor. This recipe freezes great so make up a big batch.

serves: 5

Serving Size: 1 cup

Nutritional Info: 233 calories, 13g of fat, 14.6g carbohydrates, 3.6g dietary fiber, 14g of protein, 9.3g of sugar

INGREDIENTS

2 tsp. olive oil

1 onion chopped

1 carrot, peeled and chopped

1 celery rib, chopped

4 cloves garlic, minced

20 oz. frozen broccoli florets

5 cups fat free chicken or vegetable broth

1/2 cup evaporated milk

1 cup sharp cheddar cheese, shredded Salt and pepper

PREPARATION

1. Heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5 minutes until tender.

2. Add the broccoli and broth. Bring to a simmer and cook for 10 minutes until broccoli is tender.

3. Turn off the heat and stir in the milk and cheese. Stir continuously until cheese melts. Blend half of the soup and add it back to the pot. This creates a creamier consistency.

4. Season with salt and pepper.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets peel away apple peeler review

Share it with friends sharing is caring!

TERIYAKI CHICKEN BOWL RECIPE

2015-04-07T06:30:00.000-07:00

This sauce is detox-friendly because good as easy healthy dinner recipes, taste of home recipes it doesn’t use sugar or soy, but it has a great depth of flavor and is the perfect consistency.

serves: 1

Time: 20 minutes + time for marinating

INGREDIENTS

for sauce:

1/3 cup balsamic vinegar

1/3 cup agave syrup

1 teaspoon freshly grated ginger

1/4 teaspoon freshly ground black pepper

1 teaspoon barley miso

1 teaspoon mirin

1 tablespoon water

PREPARATION

1. To make the marinade, combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso, mirin and water.

INGREDIENTS

for chicken:

1 chicken breast

detox teriyaki sauce

1 finely chopped scallion

4 sprigs cilantro, roughly chopped

PREPARATION

2. Marinate the chicken in the sauce (reserve a spoonful or two) for at least one hour–up to overnight.

3. Heat your grill to medium heat.

4. Wipe off any excess marinade and grill the chicken for about 3 to 4 minutes per side, or until cooked through.

5. Serve with the reserved, hasn’t-touched-raw-chicken sauce, cilantro and scallions.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets starfrit 93013 pro apple peeler review

Share it with friends sharing is caring!

SALAD WITH CARROT & GINGER DRESSING

2015-04-07T05:16:00.000-07:00

This dressing is the jam! Great on salads and as taste of home recipes and a veggie dip. There’s enough dressing for two salads here, so save the extra.

serves: 1

Time: 5 minutes

INGREDIENTS

for dressing:

1 large carrot, peeled and roughly chopped

1 large shallot, peeled and roughly chopped

2 tablespoons roughly chopped fresh ginger

1 tablespoon sweet white miso

2 tablespoons rice wine vinegar

1 tablespoon roasted sesame seed oil

1/4 cup grapeseed oil

2 tablespoons water

for salad:

1 head of baby gem lettuce (or any greens), roughly cut

1/4 red onion, thinly sliced

1/4 avocado, diced

PREPARATION

1. Pulse the carrot, shallot and ginger in a blender until finely chopped.

Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

The personalised diet plan

WHOLE HEAD ROASTED CAULIFLOWER RECIPES

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket

serves: 4-6

Time: 1h 15m

INGREDIENTS

PREPARATION

Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.

Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets easy tool stainless steel fruit pineapple corer slicer peeler cut review

Share it with friends

EASY QUINOA SALAD RECIPES

serves: 4

INGREDIENTS

PREPARATION

Rinse the quinoa well, then drain and place in a medium cook­ing pot. Cover with 2 cups of water and bring to the boil. Reduce the heat to low, cover, and sim­mer until the water is absorbed, about 10 – 12 minutes.

Mean­while, steam, or boil the green beans until ten­der, drain and set aside.

Warm up the olive oil in a medium saucepan over mod­er­ate heat. Add the chopped kale and red bell pep­per, and cook until softened.

In a large salad bowl, com­bine the cooked quinoa, steamed green beans, cooked kale and bell pep­pers, red cab­bage, cannelloni beans and cilantro. Mix to com­bine well.

Serve topped with avo­cado to keep veg­e­tar­ian, or option­ally add a pro­tein of your choice — chicken, fish, or beef.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets apple slicer peeler coring machine review

Share it with friends sharing is caring!

Starfrit 93013 Pro-Apple Peeler with bonus core slicer review

The arena’s first-class Starfrit 93013 Pro-Apple Peeler with bonus core slicer.

How much? $12.70Where from? Amazon.com

CAROL VORDERMAN DETOX - How She Gave Me A Body To Be Proud Of

SECRET OF CAROL VORDERMAN DETOX

how detox diet carol vorderman come to help

What do you stand to gain with this diet plan

Check out this awesome kitchen gadgets starfrit rotato express electric peeler review

EASY SALMON RECIPES BAKED

Salmon with Curried Spinach

A good choice for a dinner party, this taste of home recipes is easy salmon recipes baked dish looks as if you've gone to some trouble when in fact it's really easy. And everybody likes salmon.

serves: 12

INGREDIENTS

PREPARATION

serve withA basmati rice pilaf and roasted winter squash.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets electric apple peeler corer slicer review

Share it with friends

GREAT SALMON RECIPES

Caraway Salmon with Rye Berry-and-Beet Salad

Rye berries have a wonderfully aromatic and is a taste of home recipes with tangy flavor that goes well with the caraway in this Scandinavian-style dish from chef Marco Canora. Plus, they are a terrific source of fiber.

serves: 4

Time: 1

INGREDIENTS

for sauce:

1/2 cup full-fat plain Greek yogurt or sour cream

1 tablespoon chopped dill

2 teaspoons drained prepared horseradish

1 tablespoon apple cider vinegar

Fine sea salt

Pepper

for salad:

1 bunch beets (1 1/2 pounds)—scrubbed, greens trimmed and reserved, beets sliced 1/2 inch thick

5 tablespoons extra-virgin olive oil

Fine sea salt

Pepper

1 cup rye berries

2 tablespoons apple cider vinegar

1 tablespoon drained prepared horseradish

for salmon:

2 tablespoons extra-virgin olive oil

Four 6-ounce skin-on wild salmon fillets

Fine sea salt

2 tablespoons unsalted butter

1 teaspoon caraway seeds

PREPARATION

MAKE THE SAUCE Combine all of the ingredients and mix well.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the rye berries and cook over moderate heat, stirring occasionally, until al dente, about 1 hour.

Drain the rye berries and add them to the bowl with the beets. Add the vinegar, horseradish and the remaining 3 tablespoons of olive oil, season with salt and pepper and toss to coat evenly. Keep warm.

In a small saucepan of boiling water, blanch the beet greens for 2 minutes. Drain and cool under cold water; pat dry. Chop the greens and toss with the beets and rye berries.

Mound the rye berry salad on plates and spoon the dill sauce alongside. Top with the salmon, skin side up. Serve, passing the remaining dill sauce at the table.

Thank you for your enthusiasm for this blog. am so happy you like it :)

Check out this awesome kitchen gadgets professional apple peeler corer slicer review

Share it with friends

EASY STRAWBERRY SMOOTHIE RECIPE

Rinse the quinoa well, then drain and place in a medium cooking pot. Cover with 2 cups of water and bring to the boil. Reduce the heat to low, cover, and simmer until the water is absorbed, about 10 – 12 minutes.

Meanwhile, steam, or boil the green beans until tender, drain and set aside.

Warm up the olive oil in a medium saucepan over moderate heat. Add the chopped kale and red bell pepper, and cook until softened.

In a large salad bowl, combine the cooked quinoa, steamed green beans, cooked kale and bell peppers, red cabbage, cannelloni beans and cilantro. Mix to combine well.

Serve topped with avocado to keep vegetarian, or optionally add a protein of your choice — chicken, fish, or beef.

How much? $12.70
Where from? Amazon.com

serve with
A basmati rice pilaf and roasted winter squash.

Drain the rye berries and add them to the bowl with the beets. Add the vinegar, horseradish and the remaining  3 tablespoons of olive oil, season with salt and pepper and toss to coat evenly. Keep warm.

1) First, put the room-temperature bananas into your blender with the fresh strawberries. DO NOT ADD WATER OR ANYTHING ELSE! Blend until smooth.

2) Last, you will add the frozen bananas and blend until very smooth.

3) Pop in a straw and it's ready to drink!