@Thewhiteplates, you might be right about those numbers. But as far as I'm concerned, this is no "side dish." Plenty of protein as well as fiber, carbs, and fat, so I'd add a few veggies and call those 700 calories a meal!
Recipe: Brown Rice Bowl with Lemongrass, Tofu, and Cashews
|3/3/12 7:15 PM|
So lovely, we're using this kitchen as inspiration!
David & Cat's Eclectic Scandinavian Burrow
|2/19/12 11:37 AM|
Made this today, with a few substitutions: Cucumbers are way out of season, so I used bok choy stalks. (The leaves will go with squash & pasta.) And having an open can of black beans, I used that instead of garbanzos, and halved the amounts. But it all worked beautifully, so it's definitely a versatile recipe!
Lunch Recipe: Warm Chickpea Salad with Cumin & Garlic
|1/24/12 4:53 PM|
This sounds fabulous, but using that amount of rosemary to garnish one drink is obscene! Unless you drink these before making some risotto or roasty potatoes, that is. : )
Recipe: Cucumber-Rosemary Gin and Tonic
|1/10/12 1:08 PM|
Yes! I, too, bought this as soon as I saw it. Coconut oil is high in lauric acid, which is antimicrobial and raises good cholesterol. In the week I've had it, I've used it to make stir-fry, popcorn, curry, peanut sauce (combined with soy milk when I didn't have coconut milk), and toast with jam. You don't need much on toast to get that decadent flavor.
Pantry Staples: Trader Joe's Organic Coconut Oil
|1/10/12 12:20 PM|