Losing Weight and Gaining Health
With over two thirds of the American population overweight or obese, it’s no wonder that weight loss is a hot topic. Sometimes I do a search for “weight loss” on Pinterest just to marvel at all of the ridiculous solutions and “health” claims….
Search Results for: bean salad
Ethiopian Stuffed Cabbage
Last week in my CSA crate I received a beautiful head of cabbage, so I decided to concoct a flavorful entree that features cabbage! Cabbage is often used in Ethiopian cooking, which I love, so I knew this dish would be one of my favorites.
I combined the commonly-used Ethiopian spices — turmeric, cumin, garlic, and ginger — with a naturally creamy mash of potatoes, carrots, white beans, and onion, and served it all stuffed into steamed cabbage leaves. If you don’t want to take the time to stuff cabbage leaves, you can always chop your cabbage and cook it with your other vegetables!…
Snacking: Should You, or Shouldn’t You?
With summer just around the corner, many people are coming out of winter hibernation and dreading the season of the swimsuit. In preparation, they are hitting the gyms, dusting off the P90X DVD’s, and returning to their New Year’s resolution diet plans (remember those?).
Being in the swimsuit-phobic camp myself, I decided to look more deeply into some of the weight loss strategies that I’ve read about or hear about on a regular basis and explain my opinions of each one based on their effectiveness.
Today I’m starting with a very simple, yet highly misunderstood concept: snacking. I’m sure at some point you’ve heard that six small meals per day is better for weight loss than three large meals because eating regularly boosts metabolism, maintains stable blood sugar levels, and helps you eat fewer calories overall.
But is this actually true?…
Piñata Peppers With Vegan Queso
If you keep up with my blog, you know that I love Mexican flavors — cilantro, cumin, lime, etc. If I had to choose one type of cuisine to eat for the rest of my life, it would be Mexican. And fortunately, it’s very easy to turn Mexican ingredients into a plant-based, super-nutritious meal!
I call this dish “Piñata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeño peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special. …
Cuban Harvest Bowl
I can’t count how many people tell me they won’t give up meat because they’re afraid they’d tire of eating only vegetables all the time. That might be true if you only eat unseasoned steamed vegetables, but there are so many ways to cook and season produce that if you continue to try new things, you will always enjoy a plant-based diet….
Chickpea Sloppy Joes
I’ve been making this recipe for years, and I’ve found it to be the most kid-friendly plant-based recipe. As an added bonus, it only takes about 15 minutes to make, and the kids can help by mashing the chickpeas! …
Loaded Potato Soup
I’ve always loved a good potato soup, but I rarely make it because traditional vegan potato soup recipes lack protein, making them an incomplete meal. I decided to come up with a loaded potato soup that works as a complete meal but doesn’t lose that buttery potato texture and flavor. …
How to Pack A Lunch For Work
I’ve talked with many people who want to eat better but don’t know what to do about lunch during the week. They say they have 30 minutes for lunch, and the only options that are convenient are fast food meals or frozen dinners they can pop in the microwave at work. When I ask whether they would consider packing a large salad for lunch, they usually say they don’t know how to make a filling salad or don’t think they have time to chop up vegetables to prepare a salad every morning….
10 Truths About Weight Loss
Just as the holidays are a time to eat, drink, and be merry, the post-holiday period is a time in which most people tend to loosen their belts, look in the mirror, and be sad. …