23 Delicious and Nutritious Vegetarian Lunch Recipes (The Ultimate Guide to Vegetarian Cooking)
This collection of 23 vegetarian lunch recipes from best-selling author Shelley Lynne is packed with meals that are not only nutritious, but also delicious!
Whether you take a brown bag lunch to work, pack lunches for your kids or cook lunches at home for yourself or guests, you’ll find recipes in this cookbook to put to use right away.
Recipe Makeover: Low-Fat, Baked Mozzarella Sticks
By Caitlyn Elf
I love mozzarella sticks. Dipped into some warm marinara sauce, it can be such a comforting appetizer or snack. The only problem is that often when you order these at a restaurant, they come loaded with fat and calories. So this week I took to the kitchen to create a version that would be lower in both but just as delicious!
I used this Fried Cheese Sticks recipe and made the following tweaks to retain all the taste and flavor of the classic but with much less fat.
The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living
Completely revised and updated-Jack Challem’s powerful plan to safely prevent and overcome inflammatory disordersInflammation is what happens when our body’s own defenses turn on us-and it is a huge and growing problem. Written by the author of the groundbreaking Syndrome X, this essential updated edition of The Inflammation Syndrome draws on cutting-edge research conducted around the world to provide a revolutionary approach to healing inflammation-related problems through an easy-to-follow nut
Pine nut porridge
www.maangchi.com Music: “Milyang Arirang” played by Chae Okseon (gayageum musical instrument): Korean authentic pine nut porridge Ingredients: Pine nuts, rice, salt, and water. Directions (for 1 serving): 1. Soak 1/3 cup of short-grain rice in cold water for 1-2 hours. 2. Rinse and drain and put it into a blender. 3. Add 2 tbs pine nuts (with the tips removed) and 2 cups of water to the blender. 4. Blend the mixture finely for about 3 minutes, until it turns into a milky white liquid. 5. Pour the liquid into a heavy bottomed pot. 6. Cook it over medium high heat. Keep stirring with a wooden spoon. 7. It’ll get thicker in about 3 minutes. Add ½ ts of kosher salt, lower the heat to medium low, and stir for 5 more minutes. The porridge will get thinner and a little soupy. 8. Transfer the finished porridge to a serving bowl and garnish with a few pine nuts on top. Serve warm.