Storing your groceries properly can be confusing. How do you know how long something will last? Where is the best place to store it?
Here is a handy chart to help you organize and plan:
This lunch, ordered in, looked so good I had to let’s you guys peek. Sometimes you feel like taking a break from meat, keeping it plant-based and vegetarian.
Here’s the order:
Here’s what it look like after unwrapping:
Looks so delicious my mouth is watering. Here’s a close-up of the salad:
What is your favorite soup and salad combo?
They’re one of my favourite herbs. They are so perfect on a baked potato with sour cream, baked into cheesy toast or a main flavoring inside dumplings.
I love how fresh green stuff always has a long list of nutritional benefits.
Plant based food contain a high number of nutrients, high amount of fibre and of course low in fat.
Sometimes just walking around the market can inspire you to cook a new vegetable.
Who knows what color of vegetable will strike your fancy. There are so many recipes for vegetables.
Does this inspire you to cook with plant-based foods? Have you used to these ingredients before?
Have a great, happy, healthy week!
I often go to the farmers market just to see what looks healthy, delicious and fresh.
Most of the time I have a recipe in mind. Sometimes I don’t. Today I just went in wanting to buy fresh fruits and vegetables.
The aubergine, or eggplant, looked especially irresistible.
I thought maybe I could make a healthy moussaka, an eggplant dip, roasted eggplant bites or a stuffed eggplant. There is no doubt eggplant is nutritious.
But what is a healthy and delicious way of cooking this eggplant?
Let me know your ideas in the comments section 🙂
Sweet potatoes pack a nutritional punch. You should be eating them.
Here’s a good way of eating a sweet potato: boil then bake. Boiling them before you roast them will ensure that your sweet potatoes or crispy like chips on the outside and soft, sweet and buttery on the inside.
Peel, slice and place your sweet potato slices in boiling salted water for 10 minutes.
While your potatoes are boiling, preheat your oven to 450°.
Now is the time to prep your pan. Add 1 teaspoon of olive oil, Half a teaspoon of ground cumin, 1 teaspoon of balsamic vinegar and a healthy grind of lemon pepper for every sweet potato you have. Then add salt-and-pepper to taste.
Add your drained sweet potatoes and mix with the oil and spices in your pen. Add one more teaspoon of oil on top before more salt, pepper and ground cumin to taste. Coat each of the sweet potato slices generously.
Then put your potatoes in oven for 15 minutes. Turn halfway through. Because temperatures vary as well as thickness of sweet potatoes, you might need more or less time so keep an eye on them. You should smell a nice aroma coming from the oven as the sweet potatoes roast.
Serve with roast chicken, lamb or fish. For vegetarians these potatoes are a great side with a lentil curry or portobello mushrooms.
What is your favorite way to cook sweet potatoes?