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Protein Packed Crab And Lentil Cakes
As I grow in my knowledge about what my body needs versus just eating what I like, I am teaching myself how to combine the two to create the best me I can be this year. An incredibly important part of what our bodies need, is protein. I’m not saying here that we need to eat more meat. Gram for gram, there are certain plant based proteins that can rival or equal the amounts in animal proteins. One such protein is lentils. Talk about action packed. Not only are lentils high in protein, they are high in folate, potassium and a slew of antioxidants. They are inexpensive and relatively easy…
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BLT Salad with Tarragon Vinaigrette
One of my favorite things about this salad is that it is a deconstructed sandwich that has easily swappable ingredients. Certain ingredients can easily be swapped to still have the idea or flavor of a BLT sandwich without too much fat or calories. This is a ridiculously flavorful salad that I came up with by using leftovers. I mixed up some plain green cabbage with some shredded kale leaves and added some diced tomatoes and turkey bacon. Instead of using romaine in this salad, (which you could!) I chose a variety of greens for extra vitamins and nutrition. Lots of iron, fiber, folate and vitamin K among others in kale and cabbage . I like…
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Chef Julie’s Kale Slaw
In Western Washington, it can be a very rainy time of year. Nutritionally, our bodies need lots of healthy foods to continue maintaining lots of vitamins from foods such as dark leafy greens and citrus fruits. Did you know citrus fruits including lemons, limes, oranges and grapefruit are at their juiciest in the wintertime? Keeping with our vitamin routine and taking a look at other vitamin rich foods, it’s great to also consider an important aspect sometimes overlooked or lesser known called folate or folic Acid. One of the many functions of folate is that it helps to create normal red blood cells and hemoglobin. Hemoglobin is a red, iron…
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Za’atar Chicken
I recently discovered this wonderful combination of ingredients and spices that make up Za’atar. A delightful earthy smelling and light flavor of seasonings used a lot on bread, tofu, yogurt and other proteins like chicken in Eastern Europe and parts of The Middle East . This combination of spice and cuisine is gaining in popularity in my neck of the woods for its great unique taste (and smell!) and its wonderful flavor addition. One of the primary ingredients is called Sumac which was originally grown in the Middle East as a bush. The Sumac bush produces these deep red berries which are dried and ground into a course powder. The…
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Pumpkin And Sweet Potato Soup
It’s still pretty cold in Western Washington but we’re marching towards spring. There are a few extra minutes of day light every afternoon now but as soon as the sun goes down, there is still a strict chill and cravings for something creamy and delicious. This soup is loaded with vitamins and it has just the right amount of sweetness. Let’s dish on milk real quick. I make this soup dairy free because I love the light flavor and texture of almond milk. This soup was created for its ability to dairy swap. You could certainly use regular cows milk (low fat) or even cashew milk would be okay. At…
