Saturday, May 23, 2020

Saturday Salad Suggestion


Chickpea Salad

This recipe provides 2 servings.


Ingredients:


Dressing:

1)    ½ teaspoon cumin seeds
2)    ½ cup chopped tomato
3)    ¼ cup lemon juice
4)    ¼ cup olive oil
5)    1 garlic clove, minced
6)    ½ teaspoon sea salt
7)    ¼ teaspoon cayenne pepper


Salad:

1)    1 cup canned chickpeas, rinsed and drained
2)    1 medium carrot, julienned
3)    1 small zucchini, julienned
4)    2 green onions, thinly sliced
5)     ½ cup coarsely chopped fresh parsley
6)    ¼ cup thinly sliced radishes
7)    ¼ cup crumbled feta cheese
8)    3 tablespoons chopped walnuts
9)    3 cups spring mix salad greens


Instructions:

1)    For the dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, sea salt, and cayenne pepper.

2)    In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.

3)    To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.





Enjoy!


Thursday, May 14, 2020

Quote to Remember...



“Action may not always bring happiness; but there is no happiness without action.”

Benjamin Disraeli

Wednesday, April 29, 2020

Try This!


Veggie Meatloaf

This recipe provides 2 servings.

Ingredients:


1)    ½ lb lean ground beef
2)    1 slice bread, torn into small pieces
3)    1 egg, beaten
4)    ¼ cup shredded carrot
5)    2 tablespoon finely chopped onion
6)    2 tablespoons finely chopped green pepper
7)    2 tablespoons finely chopped celery
8)    ½ teaspoon sea salt
9)    ½ teaspoon pepper
10) 5 tablespoons ketchup, divided


Instructions:


1)    In a bowl, combine the ground beef, bread, egg, carrot, onion, green pepper, celery, sea salt & pepper, and 2 tablespoons ketchup


2)    Form into a loaf in an un-greased 5 3/4 x 3x2 –inch loaf pan. Spoon remaining 3 tablespoons ketchup over loaf. Bake, uncovered, at 350 degrees F. for approximately 45 minutes, until meat is no longer pink.



Enjoy!

Tuesday, April 28, 2020

What Determines Happiness?



Researcher David Lykken published a paper in 1996 that studied the role of genetics in determining our sense of satisfaction in life. He gathered information on 4,000 sets of twins; after comparing happiness data on identical versus fraternal twins, he concluded that 50% of happiness comes from our genetic makeup, 40% can be impacted by intentional activities such as meditation and cognitive therapy, and 10% is determined by life circumstances.




The essential key to happiness therefore lies in changing the 40% we can control, which is our daily intentional activities and how we think.

Remember...



"Mindfulness helps you go home to the present. And every time you go there and recognize a condition of happiness that you have, happiness comes."
- Thick Nhat Hanh



Monday, April 27, 2020

A Classic


The Greek Salad

This recipe provides 2 servings.

Ingredients:


1)    2 teaspoons red wine vinegar
2)    2 teaspoons freshly squeezed lemon juice
3)    ½ teaspoon dried oregano
4)    Sea salt and freshly ground black pepper
5)    3 tablespoons extra-virgin olive oil
6)    8 large leaves red leaf lettuce, sliced crosswise
7)    ¼ medium red onion, thinly sliced
8)    1 medium or large tomato, sliced into thin wedges
9)    1 small cucumber, sliced
10) 8 Kalamata olives
11) 2 ounces fat-free feta cheese, crumbled


Instructions:


1)    Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking consistently.


2)    Combine the lettuce, onion, tomato, cucumber, olives, and feta in a large bowl. Pour the dressing over and toss until all of the ingredients are thoroughly coated.







Enjoy!  



A Quick, Tasty Breakfast Idea


Pesto Egg Wraps

This recipe provides 2 servings.

Ingredients:


1)    ¼ cup oil-packed sun-dried tomatoes, chopped
2)    4 eggs, lightly whipped
3)    2 tablespoons crumbled feta cheese
4)    2 tablespoons prepared pesto
5)    2 whole wheat tortillas (8 inch.), warmed


Instructions:


1)    Heat a large skillet over medium heat. Add tomatoes; cook and stir until heated through. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove egg mixture from heat then sprinkle with feta cheese.


2)    Spread 1 tablespoon pesto across the center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling/egg mixture and roll up. Ready to Serve.






Enjoy!