food items, recipes, and comments on nutritional values
Roasted Tofu Grain Bowls With Miso-Tahini Sauce – 1 cup brown rice, rinsed until water runs mostly clear – ¼ cup quinoa – ½ small head of red cabbage (about 12 oz.), very thinly sliced – 6 Tbsp. white wine vinegar, apple cider vinegar, or unseasoned rice vinegar, divided – 2 tsp. plus 1 Tbsp. […]
Roasted Tofu Grain Bowl Read More »
1 (12-ounce; 340 g) package refrigerated skillet gnocchi (such as Rana brand) 1 medium-size yellow onion (8 ounces; 198 g) , halved and cut into ¾-inch-thick slices (about 2 cups) ¼ cup (60 ml) extra-virgin olive oil, divided 1 ½ teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
Sheetpan Gnocchi and Sausage Read More »
High Protein Grains – some may be new to you All grains start out as “whole grain”. Processing to ostensibly make them more palatable reduces the nutrients that appear for many who prefer less change to what Mother Nature made. Grain kernels have three parts: the bran, germ, and endosperm. The bran and germ contain
High Protein Grains Read More »
There is one key statistic that highlights the importance of strength training: one pound of muscle burns 35–50 calories per day at rest, while one pound of fat burns only 2–3 calories. Building lean muscle not only enhances physical appearance and performance but also helps maintain a faster metabolism. Strength training is essential—but optimizing muscle
Five Ways to Increase Lean Body Mass Read More »
Serves 4-6 and total time about 75 minutes. If you don’t have ghee, you can make brown butter and use that. See below. If you have mustard oil, which I use in other Indian dishes, you can also use that. It is golden in color and has a pleasant flavor but not as spicy as
Palak Dal (Spinach lentil Dal) with spices Read More »
I usually paraphrase or summarize articles for your knowledge and exploration. I feel this article would be best presented in full to give the deepest insight I have been a yogi, or practitioner for about 20 years. Am I better than when I started… yes, Do I have a lot to learn… Yes. It’s the
Yoga and Mental Health Read More »
A tasty aromatic, vitamin rich, plant based protein dish with lots of fiber and nutrients. If less heat is desired leave out the seeds of the Serrano pepper. You could substitute the fresh garlic and ginger with about 4 tablespoons of the garlic/ginger paste. 3 tablespoons extra-virgin olive oil ½ teaspoon cumin seeds 1 medium
Saag Aloo Matar – A Vitamin Rich Protein Meal Read More »
Millet – a whole grain often found in Asian or African recipes. This naturally occurring gluten-free cereal is full of minerals—such as potassium and magnesium—and packs a punch with plenty of protein per serving. With a mild corn flavor that cooks similarly to rice or quinoa, millet pairs well in salads, as a side dish,
Millet, Corn, Shrimp and Mangoes Read More »
This eggplant and chickpea chili is a vibrant twist on traditional chili. Fire-roasted tomatoes and warm spices create a flavorful base, while a dollop of refreshing lemon-herb yogurt adds a zesty, cooling contrast. Each bite is packed with flavor and this hearty dish will keep you feeling satiated! Ingredients 4 servings 1 can (15 oz)
Eggplant and Chickpea Chili Read More »