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Recipes with Whole Wheat Pasta

5 easy gluten-free recipes for Coeliac Awareness Week



W.warmer weather and the opportunity – finally – to get together with our family and friends makes the summer look so much brighter. But it’s not always that easy for people with celiac disease.

Celiac disease is a condition in which your immune system attacks your own tissues when you eat gluten. This damages your intestines so that you cannot ingest nutrients. In addition to causing worry and embarrassment, the symptoms can cause feelings of isolation – the last thing you need more of.

The Celiac Disease Awareness Week (May 10-16) sheds light on the disease and brings people together to make life easier for people who have to live gluten-free.

Gluten-free influencer Becky Saunders says: “Around 1 percent of the UK population lives with celiac disease and is constantly looking for gluten-free alternatives to follow a gluten-free diet.

“I started a gluten-free diet 7 years ago and am a big believer in high-quality ingredients like The Groovy Food Company’s organic coconut flour, as it allows me to continue creating dishes like bread, cakes, pizza crusts, and pancakes, but with a gluten-free option .

“Having access to such products, which are available in several supermarkets like Tesco, Morrisons and Sainsbury’s, means I have access to all the gluten-free staples in the store, which makes it a lot easier for people like me to live a gluten-free diet. And of course with food that tastes delicious! ”

A gluten-free diet is the only treatment for the disease – and no, it’s not a trend or for weight loss. Celiac disease needs to cut out gluten in order to heal their intestines and get the nutrients they need.

With so many amazing alternative products out there, like The Groovy Food Company’s organic coconut flour or chocolate sauces, avoiding gluten in your diet shouldn’t be a nightmare. Here are five recipes to get you started.

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Crunchy BBQ chicken with avocado salsa

(The Groovy Food Company)

Preparation time: 30 minutes | cooking time: 20 minutes


500g chicken breast, cut into strips (or vegan alternative)

60g The Groovy Food Company organic coconut flour

Harissa (to taste)

½ teaspoon garlic granules

¼ teaspoon chilli flakes

Black pepper

For the BBQ sauce:

1 shallot, finely chopped

1 tablespoon of organic coconut oil from The Groovy Food Company

2 cloves of garlic, crushed

6 tablespoons of tomato puree

1 teaspoon apple cider vinegar

2 teaspoons of Dijon mustard

4 tablespoons of water

3 tablespoons The Groovy Food Company Light Amber and Mild Agave Nectar

1 teaspoon of tamari sauce, gluten-free


Black pepper

For the avocado salsa:

3 avocados, roughly mashed

2 salad tomatoes, pitted and chopped

1 handful of coriander, finely chopped

1 tablespoon The Groovy Food Company Light Amber and Mild Agave Nectar

Juice of 1 lime

¼ teaspoon chilli flakes


Black pepper


1. Preheat the oven to 200 ° C.

2. Place a baking sheet with baking paper or parchment paper.

3. Prepare the salasa: coarsely mash the avocado with the juice of 1 lime, add the tomato, agave nectar, chilli flakes, sea salt, black pepper and mix. Check for spices, then add the chopped coriander and mix gently.

4. Make the chicken: mix the coconut flour with the harissa, garlic granules, chilli flakes and black pepper in a large mixing bowl.

5. Dip the chicken strips in the seasoned coconut flour and place on the pre-lined baking sheet.

6. Put the tray in the oven and bake for 14 minutes, turning it halfway.

7. While the chicken strips are in the oven, prepare the BBQ sauce.

8. Preparation of the BBQ sauce: Put the coconut oil with the shallot in a pan and fry over medium / high heat until it is soft and translucent.

9. Add the crushed garlic cloves with sea salt, black pepper and tomato puree to the shallot and mix in.

10. Add vinegar, Dijon mustard and water and keep stirring.

11. Add agave nectar and tamaris sauce and stir for 2-3 minutes, then remove from heat and set aside to cool.

12. Take the chicken out of the oven and dip each piece in the cooled BBQ sauce. You can let it marinate until you need it or you can put it on the grill right away and cook for 3 minutes on each side, depending on your preference.

13. Serve your chicken on a platter with a bowl of avocado salsa on the side.

Chocolate Coconut Banana Pancakes

(The Groovy Food Company)


For the pancakes:

3 tablespoons The Groovy Food Company Coconut Flour Company

1 large banana, mashed

4 large eggs, beaten

2 teaspoons of raw cocoa powder or cocoa powder

1 teaspoon vanilla bean paste or 1 vanilla bean, pitted

2 tablespoons The Groovy Food Company coconut oil, melted

pinch of salt

For the set:

2 bananas, sliced

2 handfuls of raw coconut chips, toasted

50g dark chocolate shavings

The Groovy Food Company Agave Nectar Light Amber and Mild


1. Put all ingredients except the coconut oil in a bowl and mix with a hand blender.

2. Melt the coconut oil over low heat and place in a separate bowl.

3. Heat your pancake or skillet over medium heat and take a square paper towel, dab it in the oil, then wipe your pancake or skillet with the oil.

4. Once the oil is hot, take a ladle of the pancake mixture and pour it into the pancake pan.

5. Bake until golden brown on the underside (approx. 1 minute), then turn over and bake until golden brown on the other side (approx. 30 seconds).

6. Once you’ve cooked all 6 pancakes, stack them back up in a set of 3 to heat them in the hot pan and flip them over to heat the other side.

7. Serve warm with a splash of agave nectar, banana slices, toasted coconut chips and chocolate chips on top.

Healthy coconut banana bread

(The Groovy Food Company)


3 ripe bananas

5 medium-sized eggs

4 pitted dates, pureed

2 teaspoons of vanilla extract

60ml The Groovy Food Company coconut oil

½ teaspoon ground cinnamon

2 teaspoons of baked powder

70g The Groovy Food Company organic coconut flour

2 tablespoons of chia seeds


1. Preheat the oven to 160 ° C and line a loaf pan with baking paper.

2. Mix all of the ingredients in a food processor or blender.

3. Pour the mixture into the loaf pan.

4. About 50-55 minutes or until the skewer comes out clean and the top is golden brown.

Grain-free plantain pizza

(The Groovy Food Company)


For the base:

1 large plantain, very ripe with black skin, peeled and mashed

1 large egg, beaten

30g The Groovy Food Company organic coconut flour

½ teaspoon garlic granules


for the sauce:

2 tablespoons of tomato puree

2 teaspoons of dried tomato paste

2 tablespoons of water

1 teaspoon The Groovy Food Company Light Amber and Mild Agave Nectar


Black pepper

For covering:

50g shitake mushroom, remove stems, cut into thin slices

75g ribbed mozzarella

olive oil

Mixed herbs


For garnish:

2 sprigs of basil


1. Preheat the oven to 200 ° C.

2. Put the plantain in a bowl and mash it with the back of a fork until it is smooth.

3. Add the egg and fold in the plantain, mix until mixed, then season with sea salt and garlic granules.

4. Add the coconut flour and stir into a thick paste and shape into a ball.

5. On a baking sheet lined with baking paper or a silicone baking mat, dab the plantain mixture in a round shape (22cm), ½cm thick, evenly on the baking mat and smooth it out so that there are no bumps on top.

6. Put it in the oven for 14-15 minutes. Depending on your oven, you may need to turn the tray over halfway to ensure even cooking.

7. While the pizza base is in the oven, prepare the tomato sauce.

8. Mix the tomato puree with water in a bowl to a smooth consistency, add the dried tomato paste, agave nectar, sea salt and black pepper and mix. Slice the mushrooms and set aside.

9. Once the bottom is ready, take it out of the oven and carefully turn it over. Spread the tomato sauce over the base and top with the mushrooms and the grated mozzarella strands.

Drizzle with a little olive oil and season lightly with sea salt and mixed herbs. Put back in the oven for another 9-10 minutes. Remove after cooking and garnish with basil leaves.

Decadent coconut brownies

(The Groovy Food Company)


For the base:

500g pitted Medjool soft dates, pitted

50g The Groovy Food Company organic coconut flour

30g raw cocoa powder or cocoa powder

½ teaspoon of pure vanilla pod paste or ½ vanilla pod, pitted

¼ teaspoon sea salt, crushed

For the filling:

200g desiccated coconut

120ml (8 tablespoons) The Groovy Food Company Organic Virgin Coconut Oil, melted

90ml (6 tablespoons) The Groovy Food Company Organic Agave Nectar Light Amber and Mild

For covering:

160g The Groovy Food Company Organic Virgin Coconut Oil, melted

120g The Groovy Food Company Organic Agave Nectar Light Amber and Mild

80g raw cocoa powder or cocoa powder

1 teaspoon pure vanilla pod or whole vanilla pod, pitted



1. Line the bottom and sides of a 20 cm (20 cm) square, loose-bottomed box with parchment paper.

2. Process the dates in a food processor until they are soft (if the dates are too hard, add 1 tablespoon of hot water to soften them), then add coconut flour, cocoa powder, vanilla bean paste or pitted vanilla pod, sea salt and process until everything is well mixed , scraping off the sides and breaking up the mixture until you have a ball.

3. When the mixture has formed into a block or ball, take it out of the food processor and place it in your pre-lined can. Evenly squeeze the mixture into the prepared square shape until smooth, or use the back of a large spoon to squeeze the mixture down.

4. Place in the freezer for about 10 minutes.

5. Make the coconut filling: Melt the coconut oil gently in a saucepan, remove from the heat, add desiccated coconut and agave nectar and place on the bottom, pressing firmly with the back of the spoon.

6. Put it in the freezer for about 10 minutes to allow it to harden.

7. Make the chocolate topping: melt coconut oil over low heat and allow to cool.

8. Add the agave nectar. Using a small hand mixer, slowly stir in cocoa powder, sea salt and vanilla pod paste until you get a smooth, shiny mixture.

9. Take the can out of the freezer and pour the chocolate topping over the coconut filling, being careful to spread it evenly.

10. Let it out of the freezer for about 10 minutes, then carefully place the can in the freezer on a flat, level surface. Chill for 30 minutes or until the topping is firm enough to cut.

11. Before dividing the brownies, carefully trim the edges for a neater look, then divide by 4 slices down and 5 slices across to make 20 squares. Wipe the knife clean after each slicing into the brownies for a cleaner cut. Keep leftovers in the fridge to always have a chocolate treat! Invite friends to share!

Recipes with Whole Wheat Pasta

What Causes Bloating and How to Get Rid of It, From an RD



That tight, stuffed, stretched feeling in your lower abdomen that feels like you’ve swallowed a balloon? That’s gas, and it has likely happened to all of us since a study found that 19 percent of people say they’ve had gas on a regular basis.

But what causes gas and how can we eat to relieve it or avoid it altogether? There are foods that will help fight gas and others that will help. Here’s what science tells us about gas and its relationship with diet.

Technically, gas or gas occurs when air or gas enters our gastrointestinal tract (the entire digestive system from our mouth all the way down to our rectum), and it can create a feeling of fullness that is uncomfortable and can even cause you to feel bloated our stomach expands.

While some of us are more prone to gas than others, there is a reason for it and useful tips to get rid of it other than just putting on our stretchy pants and waiting.

What Causes Flatulence?

One of the main causes of gas is an accumulation of gas, typically after a meal. This gas is created by swallowing excess air. According to the International Foundation for Gastrointestinal Disorders, air swallowed can occur for many reasons, including:

  • Post-nasal drip
  • smoking
  • Eat too fast
  • Chewing gum or sucking on candy
  • Dentures that don’t fit properly

There are also certain foods that can produce more gas than others when eaten. Most of the time, these are foods rich in carbohydrates, as protein and fat generate less gas. Complex carbohydrates are harder for your body to break down because of the types of sugars and other compounds they contain. These include:

  • Raffinose, lactose, fructose, and sorbitol (all naturally occurring sugars)
  • Starches (except rice)
  • Fiber that is actually healthy and shouldn’t be avoided

The reason for these gas-forming compounds is that we either lack the enzyme to break them down or, in the case of insoluble fiber, we cannot break them down at all. For example, lactose (which is found in dairy products) requires an enzyme called lactase to be fully digested. People with lactose intolerance do not produce enough of this enzyme, which leads to gastrointestinal discomfort when they consume foods containing lactose such as milk, cheese, ice cream or dairy products. In another example, high fiber foods like celery or cruciferous vegetables pass through our digestive system intact, which is normal and healthy, but in the gut, our bacteria try to break it down, causing it to ferment and form gas – since our body’s healthy gut bacteria feed on like from this type of fiber.

The following foods are most likely to cause gas, according to the International Foundation for Gastrointestinal Disorders.

  • Beans (including chickpeas and all legumes)
  • Vegetables like artichokes, asparagus, broccoli, cabbage, Brussels sprouts, cauliflower, and onions
  • Fruits like apples, pears, peaches, bananas, plums and apricots
  • Whole grains and bran
  • Carbonated drinks
  • milk and milkproducts
  • Foods that contain sorbitol (a type of sugar alcohol)

How to Avoid Flatulence Avoiding all gas-forming foods completely is not the right way, as these foods also contain important nutrients such as vitamins, minerals, and phytochemicals that are beneficial for immunity, gut health, and disease prevention. Instead, it’s best to locate a specific food (or group) that could be causing your gas and remove those items one at a time to see if it helps.

Other causes of gas

According to John Hopkins Medicine, you might have a condition that makes you more prone to gas and gas, and if your gas is common, painful, or interferes with your daily activities, you should see a doctor who can work out whether you could have irritable bowel syndrome or a food allergy or autoimmune disease. Flatulence is also caused by:

  • constipation
  • Gluten intolerance or celiac disease
  • Gastroparesis (delayed emptying of the stomach)
  • Bacterial Overgrowth in the Small Intestine (SIBO)

Prevent flatulence with the FODMAP diet

The good news: you don’t have to deal with gas all the time, but it will take some effort on your part to prevent it. According to the International Foundation for Gastrointestinal Disorders, bloating can be prevented by changing your diet and reducing the amount of air swallowed.

When it comes to making a change in diet, the FODMAP diet is a great way to find out which foods are puffing you up. FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols. John Hopkins Medicine says these are all short chain sugars that our small intestines often cannot absorb properly, causing indigestion like gas and gas.

A low FODMAP diet works by following 3 steps. They include:

  • Stop eating foods high in FODMAP for approximately 2 to 6 weeks
  • Reintroduce them slowly, one at a time, to see what is bothering you the most
  • Once you’ve figured out which ones are problematic, you can avoid them while enjoying the other foods that don’t cause gas

High FODMAP foods include the foods and low FODMAP foods listed above:

  • Almond milk
  • Grains like rice, quinoa, and oats
  • Vegetables with eggplant, potatoes, cucumber, tomatoes and zucchini
  • Fruits with grapes, oranges, strawberries, blueberries and pineapples

Gas could also be due to moving from a low-fiber diet to including too many high-fiber foods in your diet at one time. (For example, if you give up your usual junk food diet and suddenly start eating salads and grain shells.) While fiber is a beneficial nutrient, it should be increased gradually so your gut microbiome can switch to healthy bacteria if you do can easily tolerate the 21 to 25 grams of fiber per day recommended for women and 30 to 38 grams per day recommended for men.

To limit the amount of air you swallow, make sure you eat your meals slowly and avoid swallowing food, chewing gum, or making a habit of sucking on hard candy.

When should you see a doctor if you have persistent or painful flatulence?

Do not take flatulence with a grain of salt. Sometimes it can indicate a serious underlying health problem. According to GI Associates & Endoscopy Center, you should see your doctor as soon as possible if you have any of the following symptoms along with persistent gas:

  • Bloody stool or vaginal bleeding: This could indicate ovarian cancer. Rush University states that persistent gas and feeling “full” are some of the early signs of ovarian cancer that go undetected because women don’t know what to look for.
  • Diverticulitis: This is when pouches in the intestinal lining become infected or inflamed. This can lead to gas, abdominal pain, and fever. You need to get antibiotics as soon as possible to keep the infection from spreading, so call your doctor.
  • Ascites: This is when fluid builds up in the abdomen. Typically this indicates liver disease, but when gas is paired with jaundice (yellowing of the skin) it can also indicate liver cancer. If you ever have yellow skin, contact your doctor.
  • fever: If you are dealing with a fever, especially if it includes other symptoms such as gas, it usually means that there is inflammation or infection somewhere in the body. Your doctor will need to draw your blood to determine exactly what could be going on.

Bottom Line: Try dieting to treat gas, but if it persists, call your doctor

To prevent bloating, you will likely need to adjust your diet, avoid dairy products, and try to stick to the low-FODMAP diet.

Then add fiber one at a time to see if something you eat is causing gas or tenderness in your bowels. If you include tips on gas prevention and it continues or gets worse, it is important to schedule an appointment with your doctor as soon as possible.

The 13 Best Foods to Boost Your Immune System to Combat COVID-19 Symptoms

Here are the best foods to eat with repetition to help boost immunity and fight inflammation. And stay away from the red meat.

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Recipes with Whole Wheat Pasta

When life hands you lemons, you make Keto cookies



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Author of the article:

Rita DeMontis Lydia Girges, owner of Keto Kookie Co., started her hugely successful cookie company after losing her job in the pandemic Lydia Girges, owner of Keto Kookie Co., started her hugely successful cookie company after losing her job in the pandemic Photo by Hana El Zohiry Hez Photography /Keto Kookie Co.

Reviews and recommendations are impartial and products are independently selected. Postmedia can earn affiliate commission from purchases made through links on this page.

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The pandemic has caused so much disruption on different levels – personal, financial, emotional and physical, not to mention health. Many people reported gaining weight, others struggling with weight problems took the opportunity to shed unwanted pounds.


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Lydia Girges lost weight during the pandemic after having great success on the high-fat, low-carb keto diet – but in ways she never could have imagined. The young Toronto-based entrepreneur who worked in the food, beverage, and events industries for years started the keto program in the year of COVID-19’s decline and was suddenly while she was happily shedding 50 pounds during the worst of the pandemic unemployed thanks to the virus.

Two losses in one – weight and job – got her into a Plan B and a successful new career as her own boss.

Your new business? Keto foods, especially keto cookies, and what started as a special diet treat she baked for herself has grown into a nationwide grocery store called Keto Kookie Co. that continues to grow every day. A business she started less than a year ago.

Cookies from Keto Kookie Co. Hana El Zohiry Photo / Hez Photography Cookies from Keto Kookie Co. Hana El Zohiry Photo / Hez Photography Photo delivered by /Keto Kookie Co.

“In the past eight months, transitioning to this new role at my company has been extremely exciting, rapid, challenging … and humbling,” Girges said in a recent interview.

“I actually kept working on all of the COVID challenges, even though many of the events I was involved in were canceled. But I lost my job last November. My last day of work was December 31, 2020. “

Girges says the initial loss of her career and source of income was “devastating. I was confused – we were experiencing a global pandemic that seemed to never end. And I wondered if I could ever go back to the work I loved. “


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The dedicated entrepreneur said she needed to “stay busy” and immediately began developing business ideas that would enable her to potentially start a new career, certainly a new role.

Enter Keto: “I had been on the keto program since 2019 and had lost 50 pounds. The program helped me lose weight and I honestly felt great. While this program is not for everyone, it has brought me many of the health benefits that I have been looking for. “

Girges admits that she recognized keto, with all of its food requirements, as “an emerging industry in Canada,” especially since it was sourcing foods that she could eat. “I wanted healthy foods that are appetizing and make you feel normal – and I’ve looked for these foods everywhere.”

And so it started. With cookies that she baked herself. Their cookies had a wonderful taste and texture but were made without sugar, gluten, grains and were GMO free.


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One can imagine Girges nibbling on one of her cookies while, with the help of a friend, hatches a business plan to create the same delicious, nutritious cookies for the masses. “I decided to take a leap of faith and start a small business until the world was up and running again and I could go back to work,” said Lydia. “My mission was to make healthy, organic, guilt-free cookies that were made from simple and clean ingredients, but also looked and tasted delicious.”

A business plan was drawn up while Lydia researched all about cookies. Recipes were tested, an Instagram account set up and the Keto Kookie Co. was born.

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“The whole process took over two weeks to complete – over the holidays,” said Girges, still marveling at the speed with which she had started her company. At first, Girges just took orders, created the cookies, created a marketing plan, sourced and bought the ingredients, juggled the finances – and even delivered the cookies in person.


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To her surprise, when the news spread, business exploded and orders tripled. Well-known grocery stores, like Toronto’s iconic Summerhill grocery market, knocked on. Girges has started shipping biscuits across the country. And the orders from the grocery store came and came – all within a few months.

Girges couldn’t keep up on its own, so I found a professional kitchen, dedicated staff, including a baker and a delivery man. I am now looking for a pastry chef. “

Even their cookie selection has grown to include more than 25 innovative flavors, with a spinning repertoire that includes traditional favorites like chocolate peanut butter cups, citrusy coconut lime, milk and granola, to name a few – all post-keto -Program.

“That sounds a little crazy, but COVID … gave me the opportunity to sit down by myself and say, ‘Why not?’ This should be a sideline until my work called me back. It is now my own company and I can only say that I am incredibly happy and blessed to have this opportunity. “


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Her future looks bright and bright – business is booming and Girges is looking to expand into grocery stores and supermarkets across the country.

“It’s amazing what you can do when faced with adversity – I lost my job to COVID,” said Girges. “I feel so happy now. And really blessed. “ @ketokookieco; #ketokanada

With keto. keep pace

The insane search for the best weight loss program left millions searching the internet for ideas and guidance. Keto, or the ketogenic diet, was one of the most popular searched by UK-based, making it the most wanted weight loss program alongside Paleo.


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The high-fat, low-carb diet was crowned the most popular with the highest number of Instagram hashtags.

According to, keto is a metabolic state in which the body uses fat for fuel instead of carbohydrates. “It is a very low-carbohydrate, high-fat diet that bears many similarities to the Atkins and (other) low-carbohydrate diets and involves a drastic reduction in carbohydrate intake and its replacement with fat. This reduction in carbohydrates puts your body in a metabolic state called ketosis, which allows the body to “burn calories for energy,” adds Healthline.

Keep in mind that this is not a one-size-fits-all program and there are several versions.

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Recipes with Whole Wheat Pasta

Weeknight family dinners | Home & Garden



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Recently a meme was circulating on social media that said, “School is back in class, so we can have dinner at 4 or 9 pm.” As the parents of three children, two of whom are involved in several extracurricular activities, I was deeply impressed by this simple sentence. When it comes to meal planning, I spend far too much time figuring out what and when to feed my children and I would bet a lot of money that I am not alone in this fight.

In the past, extracurricular activities often took place right after school and there was little, if any, travel. The children could safely ride their bikes home from training, where they came with their family for a home-cooked meal around dinner. Unfortunately, a lot of this has changed in the last decade and family meals are almost obsolete. Instead of slowing down and reconnecting over a leisurely meal, many parents desperately hand out burgers and fries in the car to over-scheduled children, wondering how life got so hectic.

How many people do I miss these seemingly simpler times and often wonder how other families deal with the insane pressures and time constraints we are all under while eating nutritious meals. At the beginning of each school year, I ask my friends what they feed their families for dinner. I ask them to share their simplest recipes, and I hope that one of them will give me some advice that will make me feel like this huge, meal-centered puzzle has been solved. Instead, I often get answers that reflect my own dinner dilemmas and groans at the impossible task of feeding people who all have different schedules.

I turn to Google a lot for advice, but instead of feeling like things have been simplified, I am faced with hundreds of “simple” meals that make me feel completely overwhelmed. Also, many of these online recipes during the week are heavily based on meat that can be cooked in a slow cooker for hours. This is a great option if your family is a carnivorous bunch, but when you’re trying to cut down on the amount of meat you consume, these recipes won’t always be very helpful. Realizing that my family’s needs were not being met by my online searches, I decided to create a few meals that were easy to prepare and based on easy-to-find, real-life ingredients.

Below are some incredibly delicious meals that are in heavy rotation at home. They can be cooked ahead of time, require minimal cooking and prep, pack a hefty nutritional value, and can be customized to please everyone who gathers around my kitchen table. Leftovers are rare, but when they do, all of these meals keep well in the refrigerator and travel well in the school lunch box.

The first (and probably my family’s favorite) meal is sesame noodles. Here, cooked soba noodles (or whole grain spaghetti) are paired with soy sauce, mirin, toasted sesame oil, and sliced ​​green onions. This dish is served immediately, but served cold, with slices of cucumber or fried vegetables, makes it even more delicious. These noodles never get mushy and the longer they sit, the better the taste. So they’re a great option if you have kids who come and go at different times.

Another dinner at our house is something my family affectionately refer to as “stuff on a plate”. This meal originated when I was pregnant with my son and my morning sickness was so severe that the thought of cooking something rolled over me in huge waves of nausea. My husband was working in a different city at the time, and I knew that if I didn’t want my little daughters to survive for months on top of cold cereal, I had to come up with something that we could throw together in no time and that would keep me far away Stove.

Stuff on Plate is exactly what it sounds like. It’s basically a lazy mezza and a carefree sausage. I usually like to make a large serving of homemade hummus (it’s easier than you think!), Reheat some pita, and search the fridge and cupboards for anything that needs to be used. That random half block of cheddar cheese hanging in the crisper? Cut it into cubes and toss the stuff on the plate. The apple someone took a bite of and tossed back into the fruit bowl? Halve, throw the half eaten part to the squirrels and shape the good half into apple slices. Other foods that go well with Stuff on a Plate are olives, nuts, and lightly steamed vegetables. But honestly, just use the foods your family loves to eat. This is an all-time crowd-pleaser, and if you serve it on paper plates with tiny toothpicks, everyone will think you’re a total rock star.

The last simple weekday meal I want to share with you is soup. My husband likes to make fun of me because I could easily eat soup every day, even if it’s unbearably hot outside. I firmly believe that dinner will always end up being effortless and enjoyable when you have some great soup recipes in your pocket.

In the summer, when the garden vegetables are at their peak, I love making a giant pot of minestrone, a versatile, delicious soup that highlights any seasonal vegetable. I love adding beans or chickpea noodles to my minestrone for a little protein and extra nutrition because they add incredible flavor and texture, but they are completely optional.

In winter I make all kinds of meatless stews, chowders and bisques. These soups are creamy, hearty, and incredibly filling. Plus, they’re wonderful to freeze and reheat, which means that when you double your recipe you’ll always have a stash of soup on hand, just waiting to be reheated and served with a crusty bread or crunchy green salad .

If you’re on a break from cooking, I recommend giving some of these simple meals a try. They’re perfect for busy families looking to find easy ways to enjoy the benefits of stress-free family meals.

However, don’t be too strict with yourself when you pull into the drive-through from time to time. We all do our best, and sometimes there’s nothing like a hot, salty french fry.

Sesame noodles (for 4 people)


¾ pounds of soba noodles or whole wheat spaghetti

Cup of regular or low-sodium soy sauce

3 tablespoons dead

3 tbsp toasted sesame oil

3 spring onions, thinly sliced


Cook the pasta according to the instructions on the packet.

While the pasta is cooking, stir together the tamari, mirin, and toasted sesame oil in a large bowl.

When the pasta is ready, drain, rinse with cold water and add directly to the bowl with the sauce; throw to combine.

Cover the sesame noodles with sliced ​​spring onions and serve.

Simplest, creamiest hummus


1 can of chickpeas, drained; Reserved liquid

¼ cup tahini

1 clove of garlic, chopped

Juice of 1 lemon

Salt (optional)


Place the drained chickpeas, tahini, and garlic in a food processor and blend until the ingredients blend. Slowly add the reserved chickpea liquid until the mixture reaches the consistency you want. Add lemon juice and salt (if used) and serve.

You can also top this hummus with sliced ​​cucumber and halved cherry tomatoes. Drizzle with olive oil and serve with warm pita slices.

Lana Shovlin is a freelance writer who lives in Springfield with her husband and three children, all of whom love to eat vegetables. Always trying to choose healthy foods, she wholeheartedly agrees with Julia Child that when it comes to meals, “You don’t have to cook fancy or complicated masterpieces – just great food made from fresh ingredients.”

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