Nutritional Therapy with Diana Galindo
St. Patrick’s March celebrations create opportunities to bring nature’s green food into our meals. Here’s it’s a fun way to eat more real food greens at breakfast — pineapple-mint smoothie, green pancakes, an arugula frittata with a bell pepper “shamrock” and fruit wands.
Celebrate Valentine’s with nature’s red foods! Watermelon, grapes and beets are the stars of the show for this playdate. So many ways to celebrate love and friendship through special food, decorations and activities without fructose corn syrup and excess sugar.
Valentine colors galore enthusiastically supplied by Mother Nature! Fun to eat and loaded with 10 different fruits and vegetables.
The “witches” twice-baked potatoes give this fall dinner a Halloween twist. Served with Roasted Pork Tenderloin, a delicious colorful medley of roasted vegetables and a spinach, pear and pumpkin seed salad, it’s one of my favorite fall menus. The kids make their own chocolate “spider” or “bat” cookies for dessert.
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.