Not exact matches
The salad begins with a
simple base of quinoa,
olive oil and lemon juice and then you can freestyle it with whatever you have in the garden or fridge.
Garlic sizzling in
olive oil is the greatest smell in the world and the only
base needed to transform these collards into something that's both
simple and spectacular.
For dinner, later on, I brought a
simple lasagna, using this golden tomato sauce as the
base - garlic, red pepper flakes, and
olive oil.
This one has a
base of salad leaves but I've tried to incorporate all the other things that I love to add to make salads more interesting... fruit for sweetness, nuts for a bit of crunch and cheese for a bit of creamy saltiness, all finished off with a little dressing made from a
simple mix of lemon juice, vinegar and
olive oil.
It's mainly vegetable
based, with a
simple olive oil dressing (good fats!)
Best Practices: A great way to get started is to think about 2 - 3 breakfast options you like (for me it's eggs, oatmeal and smoothies), your favorite entrees that could double as dinner or lunch - and I just think of what proteins I want to
base them on, then what carbs, and finally what fats would work well (as
simple as
olive oil or hemp seeds or avocado).
While some cooking oils (like extra virgin
olive oil and coconut
oil) have proven to be healthier choices than plain old vegetable
oil, there are
simple ways to get delicious, plant -
based meals without the added fat and calorie content.
The salad begins with a
simple base of quinoa,
olive oil and lemon juice and then you can freestyle it with whatever you have in the garden or fridge.