Nutritional Therapy with Diana Galindo
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Plant-rich and nutrient-dense, use this as a base recipe and mix it up with different vegetables. Add sausage, smoked salmon, leftover chicken, or ground beef. Make a double recipe and enjoy it throughout the week for breakfast or lunch. Variations: Finely slice kale or Swiss chard, instead of spinach Replace basil with parsley or cilantro. […]
Frittatas are started in an oven-safe skillet cooked on the stovetop and then finished in a pre-heated oven. I like making them for brunch, but frittatas are also fabulous way to use leftovers and make a quick lunch or dinner. Simply beat eggs, mix in leftover cooked vegetables and or meats (I’ve used chicken, sausage, even […]
The name strata come from layers. Strata is a breakfast dish made from a beaten egg mixture poured over bread (sliced or cubed). There are innumerable variations, omnivore and vegetarian different varieties of vegetables breakfast meats (sausage, bacon, ham) herbs and spices I like stratas because you can make them the day before and chilled […]
A traditional corn dish from my hometown of Cochabamba. To make it spicy, add an additional 1 teaspoon red pepper flakes. Baked Huminta Print Recipe CourseVegetables Servings Prep Time 8 people 15 minutes Cook Time 1 hour Servings Prep Time 8 people 15 minutes Cook Time 1 hour Baked Huminta Print Recipe CourseVegetables Servings Prep […]
Make it vegan by leaving out the beef. It’s also an easy way to make a dinner for both omnivores and non-vegans. Cook the ground beef separately, set aside. Once the chili is cooked split it into two pots and add the cooked beef into one of the pots. I’ve made it vegan, with ground […]