One of the best ways to stay on track with healthy eating is to cook once but make enough for three meals. However, this can become very boring if you find yourself reheating the same meal every evening. Let me give you an example of how I work around this. The first night I may make a pan of breaded fish filets covered in spices and lemon. On the second evening, I saute an onion with raisins and cover the reheated fish. On the third evening I reheat the fish covered in marinated red peppers and mushrooms. Not only are you incorporating different minerals and vitamins by adding different ingredients but you are able to make each meal a new experience.
– 1 cup bulgur wheat
– 1 eggplant, thinly sliced
– 5 tablespoons extra-virgin olive oil
– 1 pound cherry tomatoes, cut in half
– 1 tablespoon red wine vinegar
– kosher salt and pepper
– 1 cup basil leaves, torn
Step 1—Heat broiler
Step 2—Cook the bulgur according to the package directions
Step 3—Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant,1 sheet pan at a time, until brown, 2 to 3 minutes per side
Step 4—Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil.
Step 5—Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.
– 1 Package of ready made Beets (Beetology Brand)
– 1 can of Cannellini Beans (Brad’s Organic)
– 2 medium Bosc pears
– 2 tablespoons of Avocado oil ( olive oil works)
– White Balsamic Vinegar to taste
Simply cut the beets in quarters and slice, cut the pears into 8 pieces and slice and place in a bowl. Next add the can of beans after rinsing and all the other ingredients.
A great lunch with a slice of whole grain bread…
Hot chili peppers can be extremely beneficial for keeping blood pressure in check. People who crave very spicy food usually do not have a desire for salty food. A large study done in China reported that capsaicin, the spicy component of chili peppers, stimulated the same area of the brain as did salt. In so doing, it made the brain more sensitive to salt which potentially made a person consume less salty foods. Results of the study were published in “Hypertension”. The test had 606 participants. All were given water with different amounts of capsacin. The more of the hot spice that was present the less of a desire for salt was recorded. Another benefit of red and green peppers is that they are the highest source of Vitamin C.