Yum! Check out what’s coming out of my kitchen
I have been cooking like crazy lately and thought I would share some great recipes with you.
I just whipped up a batch of White Bean Basil Hummus to have as a dip with a variety of vegetables. It was delicious for today’s afternoon snack and I have plenty leftover to pack for the rest of the week. The white beans give this dip protein and fiber, which make it a great snack.
This week I made a batch of Quinoa Salad with White Beans, Cherry Tomatoes and Kale in a Lemon-Dijon Vinaigrette. I substituted almonds for walnuts and kale for spinach to use up what I had on hand. I will be eating this for lunch all week!
I also recently tried my hand at Pad Thai. I used boneless, skinless chicken breast in place of shrimp (but either would be great) and added carrots with the bean sprouts. It was quick and delicious.
Tonight, I am prepping Stacked Roasted Vegetable Enchiladas to bring as the main dish for a potluck I am attending with friends tomorrow night. I am going to add black beans and leave out some of the cheese to increase the protein and decrease the fat. It should be tasty.
I hope this inspires you to get in the kitchen. Cooking at home gives you control of the ingredients you are putting into your body; allowing you to limit added fats, sugars and salt. Use leftovers for lunch or dinner the following days to make the best use of your time. If you need help finding and selecting healthy recipes or balancing out your diet, I can help you out. Contact me at email@example.com and we can get started!