Nutritional Therapy with Diana Galindo
These beautiful, delicious, nutritious dips are rich in brain essential nutrients: minerals, vitamins, phytochemicals and fiber oh my!
Make a weekly batch through the holiday season to use as an
appetizer or side dish for holiday meals, for an easy nourishing lunch or yummy, healthy snack .
Pumpkin Granola Parfaits with cranberry orange sauce, smoked salmon frittata and pineapple pomegranate with mint make a pretty, delicious, and healthy brunch table. A celebration of 10+ plant foods!
Memorial Day kicks off summer, pool time and picnics and barbecues, but we seem to have lost its real meaning.
Planning my menu for a Memorial Day with family and friends, I look also for ways to learn together about this special day and to honor the fallen heroes who died fighting for our freedom and safety.
The wild mushroom soup, the contrast and color of pistachio on salmon, the jewel rubies of pomegranate with wild rice make this a beautifully elegant dinner.
With its filling made of bourbon-soaked tart cherries and apricots, coconut and bittersweet chocolate, the cake makes a spectacularly scrumptious dessert.
The mushroom leek stuffed pork tenderloin makes an elegant dinner. It delights me that there are more than twelve plant foods in this meal, but it is so delicious no one enjoying it thought of it as a “healthy” dinner.
Starting with the pineapple smoothie that floods tastebuds and cells with goodness, this breakfast is so delicious to eat, with the added benefit that it is loaded with the power of plant foods and protein. A delicious, nutritious home run.
Inspired by Mediterranean flavorprints, this menu offers delightful food for omnivores, vegetarians and those who are gluten-free. The dill and lemon give the orzo a zesty fresh taste, quinoa gives the tabbouleh a fun twist and the watermelon salad is one of my absolute summertime favorites. Top it off with luscious mango mousse for dessert.
Summer heat calls for lighter meals. This impromptu dinner comes together easily. Serve the Plum Crisp (with or without berries) either warm-from-the-oven with ice cream or room temperature with vanilla Greek yogurt. I make extra to use leftovers for fish tacos, and a third meal tossing lentils with greens, sun-dried tomatoes and feta or pumpkin seeds.
This Pork Tenderloin with Pineapple Avocado Salsa has long been one of my favorite summertime recipes for dinner parties. The very best dinner party was in celebration of Alma’s 7th birthday, one of M’s dearest friends. Imagine! This menu incorporates 16+ glorious plant foods, loaded with flavors, colors and nutrition. And our seven year-olds loved it. It’s a hit with dinner guests of all ages.
This menu was crafted for 50 people. I plan dinner party menus to have food for both omnivores and vegans and challenge myself to put as many plant foods into one meal knowing it will make it colorful, delicious and nutritious. This menu has EIGHTEEN marvelous plant-foods!