... healthy.Lots of jokes have been circulating about how we are all going to be after this pandemic: a chunk or a hunk. Which one are you?After of a few weeks during the stay at home order I
Delicious Food During The Pandemic And Always
Lots of jokes have been circulating about how we are all going to be after this pandemic: a chunk or a hunk. Which one are you?
After of a few weeks during the stay at home order I noticed I was watching more Netflix and eating lots of chips and salsa, and all of a sudden my scale starting showing the difference. I decided that the changes happening were going to help me focus on my health and well being, rather than letting myself go.
Once this decision was made, the salads a galore started, and more.
I've been hearing some of my friends tease me about eating "grass" for many years, but it's no joke. Eating vegetables is what I love the most, the crunchiness is delightful and the variety of colors and flavors give me joy.
The photos show you some of the salads I made during all the weeks under the stay-home-order, and that I'm still making. They usually have a base of spinach, red cabbage, cherry tomatoes and purple onion. I like adding many other fresh and delicious veggies such as broccoli, cauliflower, carrots, heart of palms, mushrooms, celery, radishes, and sprouts. Sometimes I add boiled eggs or tuna or salmon, but not too often since I prefer to follow mostly a plant-based diet. Legumes and grains are important nutritional additions too. Some of my favorites are garbanzo beans, quinoa or black rice, and home-made dressings, of course. I like to use the best ingredients and I vary the dressing by using balsamic vinegar or red wine vinegar, salt and extra virgin olive oil. Sometimes I splurge and purchase my favorite ranch dressing by Tessemae's.
On occasion I venture to sauté some veggies and lay them on a bed of organic and gluten free pasta, quinoa or rice.
This time it was zucchini and mushrooms, onions and garlic seasoned with salt, thyme, rosemary and a bit of cayenne pepper. The pasta was made with only one ingredient: lentil flour. It was scrumptious!
Other times, I make bowls like the one you see below with purple cabbage and garbanzo beans salad on a bed of couscous and baked sweet potatoes. Breakfast is often fruit, yogurt and granola.
Working out six days a week has helped too and I look forward to going back to the gym soon.
Is there a recipe you love with lots of veggies, nutritious and easy to make? I'd be thrilled to hear from you and get the recipe. Please write a comment or send me a message.
Be healthy and be happy.
#RealtorFoodie #vegan #plantbased #vegetarian #healthy #nutritious #foodie #delicious #bestrecipes #salads #veggies #homemade #covis19meals #pandemicmeals
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Sonia was born in Argentina and has lived in the US since 1980 and in Austin since 2001. Besides being fully bilingual (English-Spanish), Sonia has made it her mission to gain extensive familiarity wi....
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