Monday Motivational Meal - Shrimp Cauliflower Fried Rice

 

This is a flavorful paleo bowl I found on Cooking Light that is an easy and healthy way to liven up your next dinner. Topped with hearty shrimp and loaded with aromatic fresh ginger, this is a meal that the entire family will enjoy. No need for takeout because this quick skillet dinner is super easy and can be put together in minutes. Don’t forget to serve it up on your favorite Livliga pattern…we served ours up on Halsa!

Get the recipe here.

 

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Monday Motivational Meal - Celebratory Watermelon Margarita

 

Getting ready to celebrate Mother's Day? Why not make it extra special with a healthy Watermelon Margarita perfected by @CookingLight ! We think they are mighty delicious served up in our Aveq Beverage glass! To you! Enjoy! 

Get the recipe here.

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Monday Motivatonal Meal—Banana Macadamia Madeleines

 

Wondering what to do with those over ripe bananas besides put them in a smoothie? Try these @CookingLight madeleines that are oh-so beautiful and delectable...perfect for spring, especially when served up on Livliga's bursting-with-springtime Halsa pattern.

Get the recipe here.

 

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Monday Motivational Meal—Turkey Veggie Meatballs

 

We have many family favorite recipes we have discovered and claimed over the years. One such recipe from Cooking Light includes a homemade Marinara Sauce and the delicious Turkey-Veggie Meatballs to go with it. I haven’t found a kid yet who doesn’t love a meatball. The wonderful thing about the Turkey-Veggie Meatballs is that they are packed full of delicious veggies yet are so tasty no one, including kids, realizes how healthy they are for you. I also like the fact that they are not greasy like classic meatballs with beef can be. Make your own sauce or use your preferred store bought…whatever works! We served this delectable meal up on Vivente.

Get the recipe here. 

 

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Monday Motivational Meal—Cooking Light Confetti Quesadilla with Shrimp

 

Celebrate the New Year with this colorful quesadilla with shrimp. It is easy to make and a festive food that is tasty...bound to be a family favorite...remember to serve it up on Livliga's Celebrate plates to make it a memorable meal! #CookingLight

Get the Recipe here.

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Monday Motivational Meal—Roasted Tomato Soup

 

Here is a Tomato Soup to warm up your spirits and your insides.There is nothing better than a simple homemade soup on a cold night.This soup is as simple as it gets and delivers a heartwarming satisfaction thanks to a little @CookingLight inspiration. We served ours up with Celebrate!

Click here for the recipe.

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Roasted Tomato Soup--big in flavor yet low in carbs!

 

It is that time of year when a hot soup for dinner sounds devine. Soups are so good for our soul, health and weight management! They tend to be budget-friendly as well.

During the summer months we have a vegetable garden with a number of tomato plants. Typically we have more tomatoes than we can use so not only do we can them but we also freeze whole cherry and roma tomatoes. These can be used during the winter months to make soups and sauces. 

Here is a Tomato Soup to warm up your spirits and your insides. There is nothing better than a simple homemade soup on a cold night. This soup is as simple as it gets and delivers a heartwarming satisfaction thanks to a little @CookingLight inspiration. We served ours up with Celebrate!

 

Roasted Tomato Soup

Ingredients

• 8 medium tomatoes, quartered 
• 4 garlic cloves, peeled
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 2 yellow onions, thinly sliced
• 2 cups unsalted vegetable stock
• 1 cup torn basil leaves (optional)
  

Directions 

1. Preheat oven to 425ºF. Toss together tomatoes, garlic, salt, pepper, and 2 tablespoons olive oil in a large bowl. Spread mixture in a single layer on a rimmed baking sheet lined with parchment paper. Roast at 425ºF until tomatoes are softened and browned, 45 to 50 minutes.
2. Meanwhile, heat remaining 1 tablespoon olive oil in a large saucepan over medium-low. Add onions, cover, and cook, stirring occasionally, until onions are softened and caramelized, about 20 minutes, adding water if necessary if mixture becomes too dry.
3. Transfer roasted tomato mixture and onions to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.
4. Transfer tomato mixture back to pot. Stir in 2 cups vegetable stock; bring to a boil over medium-high. Reduce to medium-low, and simmer, stirring occasionally, until heated through, about 5 minutes. Top soup with basil leaves, if desired, and serve immediately.

 

Nutritional Information 

Serves 4. Serving size: about 1½ cups. Calories 187; Fat 11g; Protein 5g; Carb 21g; Fiber 5g; Sugars 11g (no added sugars); Sodium 620mg.  

To make it a meal: serve this luscious soup with a homemade muffin like Maple Squash or Apple N'Spice.

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Monday Motivational Meal—Savory Bread Pudding with Spinach and Mushrooms

 

There is something so comforting and satisfying about a Savory Bread Pudding. It can also be packed full of goodness like this spinach and mushroom version. To portion our serving up right sized we used Livliga's Celebrate pattern...so inspiring!

Try the recipe here.

 

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Gratin Recipe: Tomato, Squash and Red Pepper Gratin

In the peak of summer, if you go to the Farmer’s Market or have your own vegetable garden, you suddenly find yourself with more squash and tomatoes than you know what to do with! There are simple dishes that help you create tasty and healthy meals that include your bounty of vegetables. Preparing a gratin is one of the simplest ways.

What is a gratin, you might ask? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter or olive oil, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover’s Companion.  Classically gratins are creamy and rich. An easy way to make them healthier is using lowfat milk in lieu of cream. Also, the amount of cheese and oil can be reduced to make the dish delicious yet moderate in calories. This recipe is originally from Cooking Light.

Tomato, Squash and Red Pepper Gratin

Ingredients

• 5 teaspoons olive oil, divided 
• 2 cups chopped red onion 
• 1 1/2 cups chopped red bell pepper 
• 1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups) 
• 1 tablespoon minced garlic 
• 1/2 cup cooked quinoa 
• 1/2 cup thinly sliced fresh basil, divided 
• 1 1/2 teaspoons chopped fresh thyme 
• 3/4 teaspoon salt, divided 
• 1/2 teaspoon black pepper 
• 1/2 cup 2% reduced-fat milk 
• 3 ounces aged Gruyère cheese, shredded (about 3/4 cup) 
• 3 large eggs, lightly beaten 
• Cooking spray 
• 1 1/2 ounces French bread baguette, torn 
• 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices 

Directions

1. Preheat oven to 375°.  Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt and black pepper. 
2. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. 
3. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. 
4. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil. 
5. Serve promptly hot or at room temperature. Enjoy!

To Make it a Meal: add a Quick & Easy 5 Fruit Salad for only 81 calories per ½ cup! And a Lemon-Zucchini Muffin or a wedge of French Bread. Viola! Your perfect simple summer meal.

Nutritional Information
Servings: 6. Calories per serving: 235. Fat 12.1g; Protein 12.2g; Carbohydrate 21.2g; Fiber 3.9g; Sodium 443mg.

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Monday Motivational Meal

This plant-forward Tempeh Gyros with Tzatziki Sauce recipe is sure to be a crowd favorite! Try this protein packed recipe on the nature-inspired Vivente pattern!

Find this cooking light recipe here!

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Slow Cooker Brisket with Onions—Simple and Scrumptious

 A slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Hanukkah and for all-types of entertaining. Because of its simplicity and scrumptious flavor, it is sure to become a family favorite. We served ours up on our festive Livliga pattern Celebrate!

I was fortunate to grow up with friends and family who are Jewish. Being included in Hanukkah celebrations was fun and the foods served were delicious. This past year my husband and I got hooked on the Amazon series The Marvelous Mrs. Maisel. At the beginning of the series, in just about every episode, Mrs. Maisel brings a prepared brisket to an audition or to the talent manager at a local comedy club. It brought back memories of those wonderful Hanukkah celebrations and the oh-so-delicious brisket I ate. It made me want to recreate the dish.

To complete the memory I also wanted to serve up latkes with the slow cooked brisket. I searched around, tweaked some recipes and the ultimate results for brisket and latkes is below. I did produce a healthier version of the original recipes but without giving up any of the deliciousness. The tastes lived up to the fond memory and all those gathered around the table enjoyed the dishes.

Slow Cooker Brisket with Onions

Ingredients 

• 1 large yellow onion, thinly sliced 
• 2 garlic cloves, smashed and peeled 
• 1 first cut of beef brisket (4 pounds), trimmed of excess fat 
• 1 teaspoon Kosher salt 
• 1 teaspoon ground pepper 
• 2 cups low-sodium chicken broth 
• 2 tablespoons chopped fresh parsley leaves, for serving 

Directions 

1. In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
2. If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.

Nutritional Information

Serves: 12. Calories: Calories: 289; Total Fat 9.4g; Saturated Fat 3.6g; Cholesterol 135mg; Sodium 124mg; Total Carbohydrate 1.6g; Dietary Fiber 0.3g; Total Sugars 0.6g; Protein 46.4g.

Seasonal Roasted Root Vegetable Latkes 

(Originally from Cooking Light)

Ingredients

• 3 cups roasted root vegetables (potato, parsnip, carrot, turnip, sweet potato), finely chopped (about 14 oz.)
• 1/4 cup finely grated onion
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons unbleached all-purpose flour
• 2 tablespoons instant potato flakes
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil, divided
• 1/2 cup light sour cream
• 2 teaspoons prepared horseradish
• 1 teaspoon small fresh dill sprigs

Directions 

1. Place first 11 ingredients in a bowl, stirring to combine. 
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add 1/4 cup vegetable mixture to pan; flatten slightly. Repeat procedure 5 times to form 6 latkes; 
3. Cook 2 minutes on each side or until golden. Place latkes on a plate; keep warm. 
4. Repeat procedure with remaining 2 tablespoons oil and remaining vegetable mixture. 
5. Combine sour cream and horseradish in a bowl. Top each latke with about 2 teaspoons sour cream mixture. Sprinkle with 1 teaspoon dill sprigs.

Nutritional Information

Serves: 6. Serving Size: 2 latkes. Calories: 196; Fat 14g; Satfat 2g; Unsatfat 11; Protein 4g; Carbohydrates 15g; Fiber 2g; Sugars 4g; Sodium 247mg.

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Monday Motivational Meal - Tuscan Lemon Muffin

Looking for a light and airy summer muffin to enjoy? Try these Tuscan Lemon Muffins with ricotta cheese. Needing meal inspiration? Turn on the grill for some tasty salmon and eggplant to complement the muffin and don't forget to serve it up right-sized on your favorite Livliga dishes!

Try this recipe out here.

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Monday Motivational Meal - Overnight Vegetarian Lasagna

Looking for a healthy, easy, make-ahead meal for your family? Here is a recipe that kids and dads can make too! This Overnight Vegetable Lasagna, from Cooking Light, is ideal for families with busy schedules and for days when it makes sense to prep a day ahead! This low calorie, low carb, easy-to-make family favorite is served up on Halsa!

Try this recipe here.

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Cooking Light With Livliga: Tasty Meatless Lasagna

Overnight Vegetable Lasagna—Low Carb, Easy and Delish! 

As so many people are looking to add more vegetarian meals to their weekly diet, this recipe from my favorite Cooking Light cookbook, Low-fat Low-Calorie, is a great one to add to the repertoire. It is my go-to vegetarian meal when I need to plan ahead. It is truly an overnight recipe that you can make a day ahead and then bake at your convenience.

This recipe was the first vegetarian meal I prepared for my young family and that they liked. In fact, years later, our kids still request and enjoy this lasagna. It is the only lasagna I make!

What is amazing about this lasagna, in addition to being vegetarian, using lots of zucchini (really!?!), and is easy to make, is that its generous servings have only 35.7 carbs! To be considered low carb a recipe has to have less than 43 carbs in it. For a lasagna that uses real pasta noodles and also provides nice-sized servings, this is a dream come true!

Ingredients

• 1 (14 ½-ounce) can stewed tomatoes, undrained, cut into smaller pieces if desired
• 1 ½ cups fat-free, no-salt-added pasta sauce
• 2 cups nonfat cottage cheese
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground pepper
• 9 lasagna noodles, uncooked
• 12 ounces fresh zucchini, trimmed and shredded (about 3 medium)
• 6 (1-ounce) slices provolone cheese, cut into thin strips
• Vegetable cooking spray

Directions

1. Combine tomatoes and pasta sauce in a small bowl; stir well, and set aside. 
2. Combine cottage cheese, Parmesan cheese, and pepper in a small bowl; stir well, and set aside.
3. Spoon one-third tomato mixture into bottom of a 13 x 9 x 2 -inch baking dish coated with cooking spray. Place 3 uncooked lasagna noodles over tomato mixture; top with one-third zucchini. Spoon one-third cottage cheese mixture evenly over zucchini; top with 2 slices provolone cheese. Repeat layers twice with remaining tomato mixture, noodles, zucchini, cheese mixture, and provolone slices. 
4. Cover and refrigerate casserole overnight or for at least 8 hours until you are ready to bake.
5. Bake at 350°, still covered, for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.

Make-it-a-Meal Tip: We completed the meal  with a simple tossed green salad with 2 tablespoons of lite balsamic vinaigrette for 60 calories and a slice of grilled garlic bread for 112 calories. The total calories for the meal are 480. It is a delicious and satisfying meal all members of the family enjoy.

Nutritional Information

Serves: 8. Calories: 308. Calories from fat 25%; Fat 8.5g; Saturated fat 5.1g; Mono fat 0.0g; Poly fat 0.0g; Protein 22.4g; Carbohydrate 35.7g; Fiber 2.3g; Cholesterol 23mg; Iron 0.0mg; Sodium 783mg; Calcium 0.0mg

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Supercrunch Tofu Tacos an "everybody-friendly" healthy recipe!

I used to think it was overwhelming and nearly impossible to create a meal that was "everybody-friendly" and healthy. There are so many food preferences, food allergies, and food needs that our friends and family have that it can be pretty daunting to imagine a meal that will meet all these needs.

This summer we had friends come visit who are vegans. I needed to come up with several days of meals that would meet their food needs and also appeal to the others eating with us. Is it possible to feed vegan meals to non-vegan eaters? Can a meal be designed that adults and children all find tasty? So many questions…

After a few days of feeling intimidated I took the challenge by the “horns” and decided to have fun exploring how I could be successful in making "everybody-friendly" meals. What I found is that by focusing on fresh foods I could make meals that would appeal to everyone and make the most of the freshest ingredients available at the grocery store. As examples, one night we had veggie burgers made from scratch, then I made pasta with a fresh tomato sauce and on another night we had tacos made with tofu. Who doesn’t like burgers, pasta and tacos, right?

The proof in my success was whether everyone was willing to eat these meals. They did! Not only did they compliment the chef, they also cleared their plates! So the answer to the questions is “Yes”, it is possible to make "everybody-friendly" healthy meals with a little forethought and attention to meals that have common appeal.

The tofu tacos were probably the biggest risk I took. I used a recipe from Cooking Light Diet to make them. I thought I would share that recipe with you here.

Here is the recipe for the “everybody-friendly” entrée:

Supercrunch Tofu Tacos

From Cooking Light Diet

Ingredients

• 1 (14-ounce) package extra-firm tofu, drained
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 2 tablespoons unsalted cashews
• 1/4 cup rice wine vinegar
• 3 tablespoons water
• 1 1/2 tablespoons sugar
• 1 1/2 cups (2-inch) julienne-cut carrots
• 1 1/2 cups (2-inch) julienne-cut peeled daikon radish
• 2 tablespoons canola mayonnaise
• 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon rice wine vinegar
• 8 (6-inch) corn tortillas
• 1/4 cup diagonally sliced green onions

Instructions

1. Cut tofu lengthwise into 2 (1-inch-thick) slices.
2. Cut each slice lengthwise into 4 (1-inch-thick) strips.
3. Place tofu on several layers of heavy-duty paper towels.
4. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan.
5. Let stand 15 minutes.
6. Heat a large skillet over medium-high heat.
7. Sprinkle tofu with salt and pepper.
8. Add canola oil to pan, and swirl to coat.
9. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides.
10. Remove tofu from pan, and drain on paper towels.
11. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown.
12. Remove nuts with a slotted spoon, and coarsely chop.
13. Cut tofu strips crosswise into 1-inch cubes.
14. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil.
15. Remove from heat; add carrots and radish.
16. Let stand 15 minutes; drain.
17. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.
18. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.
19. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with 4 tofu pieces, about 1/2 teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1 1/2 teaspoons green onions.

Makes 4 servings     Serving size: 2 tacos     Calories: 397
Carbs 45.7g     Fiber 6.6g     Protein 13.0g     Sodium 516.0mg     Fat 18.6g

In order to make it a meal I added ½ cup mixed berries (raspberries, blueberries and blackberries) and served it up on Livliga! It makes an attractive plate of food and created a satisfying meal.

Enjoy! And Live Vibrant!

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Product Review for Food Savers and Summer Salad Recipe

Food Savers have really solved a problem for a reusable, cleanable food storage product

More and more I find myself searching for handy kitchen items that are cleanable and reusable. I find it hard to use Ziploc bags that just get thrown away after one use. The good news is there are more and more kitchen items for food storage that are handy, reusable and, I am happy to point out, really work!

Avocado Food Saver...Really Works!

One of the things I find hard to successfully store are avocados because they turn brown so quickly and who wants to use a whole avocado every time? Well, we are now in luck. Now there is a handy silicone food “hugger” for avocados. They even come in two sizes. They are in fact easy to use, easy to clean and really work. I am particularly grateful for this invention because my daughter loves avocado and only eats a half at a time. Problem solved with Avocado Huggers. I found them on TheGrommet.com. The company that makes them, Food Huggers, also makes other food saving covers that work well for other partially used food items like onions, zucchini, apples, lemons and tomatoes, to name a few examples. They are very handy to have around.

Perfect Bowl Hugger to keep my salads fresh

The other frustration I have is with saran wrap. It is a hassle to use and not made for reuse. So what is a person to do when you have a bowl prepared with a salad that needs to be covered? Well Food Huggers comes to the rescue again! They offer “bowl huggers” in sets of three ($20) to accommodate a variety of different sized bowls. For a well made and reusable product that is durable and earth and human friendly I think they are a good buy. I got them for gifts at Christmas time. I now use them all year round.

A favorite salad my family loves served up in their favorite Livliga Serving Bowl and kept fresh thanks to our handy bowl huggers is:

Broccoli Slaw a great summer salad!

Broccoli and Sweet Apple Slaw with Dried Tart Cherries

(recipe from Cooking Light)

 

Dressing:

• ⅓ cup brown sugar
• ⅓ cup apple cider vinegar
• 1 ½ tablespoons vegetable oil
• ¼ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Slaw:

• 2 ½ cups chopped Honeycrisp apples
• 1 package broccoli slaw
• 1 (3-ounce) package dried tart cherries
• 2 tablespoons unsalted sunflower seed kernels

Directions:

1. Prepare dressing by combining all 5 ingredients in a small bowl. Whisk until blended.
2. Prepare the slaw by combining the apples, broccoli slaw and dried cherries. Pour the dressing over the slaw and toss.
3. Sprinkle with sunflower seeds.
4. Serve immediately or chill until ready to serve. Best to serve within 3-4 hours.

Nutritional Information:

Serving size: 1 cup     Calories per serving: 125     Fat:4g     Protein: 2.1g     Carbs: 24.9     Fiber: 2.7g     Sodium 91mg

For more salad ideas check out these recipes on our Livliga Live Vibrant Blog.

Enjoy! And Live vibrant

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Rethinking The “Classic” Potato Salad

Rethinking Classic Potato Salad (photo by LivligaHome)

As we look forward to summerand the Memorial Day holiday, many of us are planning our special meals. Central to the backyard barbecue or the tailgate picnic we anticipate is the classic potato salad.  The challenge I have always seen with the mayonnaise-based salad is two-fold: it can go rancid in the heat as it sits out baking in the sun; and it is higher in calories and carbs than other potato salads you can choose that are equally, if not more, delectable.

Two of our favorite potato salads have a vinegar-based dressing that keeps fresher and longer out on the picnic table, tastes delicious and each has less calories and carbs than the classic potato salad.  They are German Hot Potato Salad and Grilled Garlic and Portobello Potato Salad. The Grilled Garlic and Portobello Potato Salad is adapted from a Cooking Light recipe I found years ago. My recipe is:

Ingredients-
5 cups sliced red potato (@2 ¼ lbs)
½ cup sliced green onions
¼ cup chopped fresh parsley
3 Tbls lemon juice
2 Tbls capers
2 Tbls extra-virgin olive oil
1 Tbls balsamic vinegar
½ tsp dried basil
½ tsp dried oregano
½ tsp dried tarragon
¼ tsp coarsely ground black pepper
8 garlic cloves, roasted and finely chopped
2 portobello mushroom caps, grilled and thinly sliced
Olive Oil Cooking Spray

Directions-
1. Place sliced potato in a large saucepan, and cover with water, bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender; drain. Let cool.
2. Place the garlic and mushrooms whole in a heated and sprayed cast-iron skillet. Roast/grill, turning regularly, until the garlic and mushrooms are golden brown. Remove from skillet and chop/slice. Let cool.
3. Combine green onions, parsley, lemon juice, capers, olive oil, and next 5 ingredients in a large bowl. Add potato, garlic and mushroom. Toss well.

Serves: 8. Serving size 1 cup. Calories: 119. Calories from fat 27%; Fat 3.6g; Satfat 0.5g; Monofat 2.5g; Polyfat 0.4g; Protein 2.8g; Carbohydrate 20g; Fiber 2.1g; Cholesterol 0.0mg; Iron 1.3mg; Sodium 177mg; Calcium 24mg.

Enjoy! And Live Vibrant!

Healthy Eating Tip: Looking for a way to serve up attractively and in right-size portions? Check out Livliga's attractive Aveq Serving Bowl and pair it with our serving spoons with measurement, LivSpoons!

Re-posted from Sheila's Blog on TheEpochTimes.com.

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Enjoying The New Trend Of Meatless Mondays with a Fresh Lentil Salad and Soft Cooked Egg

        Meatless Mondays Lentil Salad (photo by LivligaHome)

 

 

 

 

 

 

 

 

 

 

 

I love the idea of building in healthy routines to our daily lives. That is why I love the growing trend for Meatless Mondays. It makes it easy to plan menus, plan vegetarian meals, and it encourages us to try new and healthier foods. I was so inspired recently by a Lentil Salad recipe I found in a Cooking Light magazine. I usually think of lentils in stews and soups so trying them in a salad seemed fun and new to me. It also appeared appealing because it would be heartier and more filling, just right for a Fall (or Spring) Supper.

The basic ingredients are lentils, arugula and soft-boiled eggs.  Cooking the lentils is the only thing that takes time. This can be done ahead of time depending on your schedule. Since they stay firm, they can be cooked a day ahead to be assembled as part of the salad when you are ready to prepare dinner. That makes dinner making really easy.

There was nothing complicated about the recipe. The hardest part was boiling the eggs to be firm but soft-cooked. Mine were a little runny. Next time I plan on cooking them about 30 seconds longer.

The flavors and textures were delicious. It is also a visually appealing meal (if your eggs aren’t too runny!). The calories for the salad, including the egg is 282 calories. To make it a meal I added a whole-wheat dinner roll for 110 calories. The total calorie count for the meal is 392. This allows room for a glass of wine or a healthy dessert… your pick!  Our family gave the meal a “thumbs up”. It will be a definite repeat.

Enjoy! And Live Vibrant!

Healthy Lifetyle Tip: For a fun and delectable Lentil Soup check out our Livliga Live Vibrant blog for Greek-style Lentil Soup.

Re-posted from Sheila's Blog on TheEpochTimes.com.  

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In the Land of Quinoa

Colorful Quinoa Salad @livligahome

It may come as a surprise to many of us that quinoa has reached the stratosphere of superstardom. In fact, The United Nations has declared 2013 The International Year of Quinoa.

The United States has become the “Land of Quinoa”. You don’t have to go to Whole Foods any more to find it. It is amazing to see how many restaurants now have it on their menus. Even in the Heart of America at a restaurant called Café Sebastienne in Kansas City, Missouri  they have quinoa on the lunch menu.

Recipes for quinoa cover a wide range. There are recipes for any number of side dishes with flavorings from around the world. There are dishes made just for lunch. And then there are ones for dinner. Recently I saw a fun and creative recipe for a hot cereal version designed just for kids.
It is a good thing we like this ancient grain. It is packed full of goodness. It is high in fiber and loaded with protein. It is a relief to many that it is indeed gluten free.  It is evident that it has come by its name “super grain” naturally.

My family loves quinoa. It is easy to prepare and cooks in about 20 minutes. It is also a versatile grain and can be the base for any desired flavoring with herbs and spices. Add a few diced, fresh vegetables and you have a tasty pilaf.

If you haven’t yet joined the rave for quinoa, now is the time! It is a great way to add health to your diet. Enjoy! And Live Vibrant!

re-posted from Sheila's Blog on TheEpochTimes.com

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Mediterranean Diet— Spiced Carrot Salads

 

Spiced Braised Carrots with Olives and Mint

 

 

Carrots are a great springtime...and summertime vegetable. The more I learn about the Mediterranean Diet I see that carrots are a staple.  I am enjoying exploring a variety of recipes with carrots.

Recently I tried a Spicy Carrot Salad (112/cal—see previous blog—Greek Black-eyed Peas, a for meal). It is visually very appealing. As a side dish it will brighten up any number of main dishes. The interesting aspect of this recipe is that the carrots are cooked in a spicy broth, infusing the entire carrot with the spices. This makes the flavor consistent. Because it has both paprika and red pepper (cayenne) it makes for a very "hot" taste. Ultimately it was too spicy for this family. I really like the concept, though. I want to try it out again but halve the amount of the spice and see if a milder version will work for us. Stay tuned.

My new favorite carrot side dish is from Cooking Light and is Spiced Braised Carrots with Olives and Mint. It smells heavenly when the carrots are simmering and transports you to a Moroccan Spice Market. Served up every bite-full is filled with flavor. There were a lot of moans of pleasure as we ate dinner. The complete meal included Moroccan-Style Chicken Thighs, Lemon-Rosemary Melting Potatoes and the Spiced Braised Carrots. The whole family asked when we were going to have this dinner again. A big hit and fun to make.

Moroccan-Style Chicken Thighs and Lemon-Rosemary Melting Potatoes with Mediterranean Spiced Braised Carrots Served Up on Celebrate

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