Check out this chart for information on antioxidants!
(SOURCE)
veggie rainbow quinoa
Wheatless Wednesday: Green Olive, Walnut, and Pomegranate Salad This unusual salad comes to us from food blogger Alexandra Stafford, who doesn’t follow an exact recipe when she makes it (her notes accompany the recipe below). It’s hearty enough to be a meal on its own, or, you can add some brown rice or quinoa to the mix to make it even more substantial. Tell us what you think in the comments!
Wheatless Wednesday: Lamb-Stuffed Peppers It’s easy to go wheat-free when the main dish has all the elements — and stuffed peppers, especially when done according to the recipe by Foodess, contains everything you want from dinner. Starch from the rice, meat, a vegetable vessel, and 11 herbs and spices … don’t tell the Colonel. Enjoy!
Weeknight Dinner: Pork Scaloppini KCET’s own Cook’s Country has a recipe that’s simple enough for any weeknight dinner — which is really something coming from these professional perfectionists! Pair the protein with egg noodles or rice pilaf, and enjoy.
Meatless Monday: Almond French Toast We’re big fans of breakfast for dinner. Not only is it always tasty, but it’s also an easy way to go meatless. This luxurious French toast from America’s Test Kitchen is a substantial main dish — pair it with scrambled eggs or fruit or even a salad, and don’t forget to wear pajamas!
Meatless Monday: Orange Glazed Chickpeas with Sesame Grilled Zucchini Back when “Meatless Mondays” were officially invented during WWI, the powers that be only considered beef, pork, and lamb and mutton to be meat. For a number of varied and modern reasons, we count poultry and fish, too. So for our new Meatless Monday recipe series, we’re looking to non-animal sources of protein, and this recipe for chickpeas and veggies fit the bill perfectly. This recipe comes courtesy ofThe Diva Dish — enjoy!
