Yesterday’s blog was about budget-friendly meals made with a well-stocked pantry. This recipe makes good use of the suggestions in that blog. This meal is full of fiber, protein, vitamins and minerals and can be easily adjusted, depending on what veggies or protein you have on hand.
This is also one of those dishes where the leftovers taste even better!
Fried Rice with Chicken and Cashews
• 2 cups water
• 1 cup short grain brown rice Continue reading “Dinner Tonight: Budget-Friendly Fried Rice with Chicken and Cashews”
We are well into fall now, with leaves starting to change colors, and crisper mornings and cooler nights. Fall is definitely one of my favorite times of year and aside from the beauty of the season, the produce that is available is spectacular. Squash, Brussels sprouts, broccoli and grapes are just a few things that arrive with the abundance of autumn harvest. Another three foods that I adore, especially in this soup recipe, are cabbage, pears and pomegranates.
We have all heard that breakfast is the most important meal of the day, but this is especially true for children. Starting the day with a high-quality, nutritious meal can instantly put your children in a good mood and give them better concentration for all those hours of learning. But research shows that eating breakfast every day also has long-term effects, including decreasing the risk of obesity.
The last day of this glorious summer. It’s not easy saying goodbye to peaches, zucchini, tomatoes, corn and berries… oh, and the basil, glorious basil. It has been such an abundant growing season around these parts and I’m not sure I’m ready for the squashes, kale and turnips just yet.
New research from Oklahoma State University published in the Journal of Nutrition has found that eating mangoes can help prevent or decrease the development of obesity and type 2 diabetes. Eating mangoes can also prevent the loss of beneficial gut bacteria that comes from a high-fat diet.
