Congress did kids a favor a few weeks ago by declaring pizza as a vegetable because of the tomato paste … um … sauce. Meanwhile, health food advocates and families gasped in horror at the news. Usually made with processed and poor quality ingredients, pizza is the symbol of unhealthy cafeteria school lunches. What’s a health advocate to do when the government demonstrates it doesn’t care about kid’s diets? Read more →
Cooking eggs in thick tomato-based sauces is a canvas to a creative mind’s imagination of flavors. Add diced vegetables, such as mushrooms and blanched potatoes, with the onions. Wilt baby greens over the saucy eggs. For a Spanish-inspired version, use enchilada sauce and garnish it with sliced scallions, chopped pimento-stuffed green olives, fresh cilantro, and queso blanco—or manchego–cheese. Garnish a basic garden tomato sauce with black kalamata olives, Parmigiano-Reggiano cheese and basil leaves. If you’re not a vegetarian, finish this dish with chopped pork, duck or turkey bacon for a salty and crispy flavor.
The traditional American breakfast usually consist of pancakes, waffles, bacon, grits, sausages or frittatas. Honestly, these meals take too much time to prepare in mornings were time is short. There are faster alternatives. In the summer, an abundance of fresh, local produce are available that make great salads. Salads for breakfast, you ask? Yes. Let’s expand the concept of a salad. Some people think green leaves are too harsh to digest early in the morning. I agree, but baby greens are less harsh. Lightly sautéed spinach, beet and swiss chard greens can be prepared and served in less than five minutes (Meal planning tip: Wash and cut greens the night before). They pair well with Easy Fried Eggs that take less than one minute to serve. My favorite summer breakfast is the basic tomato, fresh mozzarella and basil salad. It’s delicious with drizzled olive oil and a splash of balsamic vinegar. Sprinkle a little salt and pepper to draw out the flavors more. Sometimes, it’s garnished with toasted pine nuts and chopped kalamata olives. Another salad was made with the same dressing and garnish by using boiled eggs. No greens are included in those salads, and both paired well with crusty, wheat bread. Both salads are usually served as a side dish for lunch and dinner. Just as pancakes can be served for dinner, many light dinner recipes can be served for breakfast as well. Let’s think creatively about breakfast, and start our days on the healthy side. Read more →