Nutritional Therapy with Diana Galindo
If you are not happy with the results below please do another search
Variations For a vegan version use vegetable broth instead of chicken broth – both in the polenta and in the mushroom ragout. Skip the Parmesan For a meat version, add 8 oz ground beef (or turkey, or bison) and sauté with onion and mushrooms I make a double recipe of the mushroom ragout and freeze […]
I found chicken one sheet dinners on Cooking Classy and have made innumerous variations depending on what vegetables I have on hand. I prefer to cook the potatoes separately, to have the option of using just chicken and vegetables in other meals (such as tossed with pasta and pesto) so technically it becomes a 2-dish […]
This originally happened by using leftovers. In my refrigerator I had leftover quinoa and grilled salmon and made it into a summertime dinner with arugula and tomatoes. It was so fresh and zesty, filling and tasty, a feast of color, flavor and texture that a friend asked me for the recipe. I sometimes plan my weekly […]
Love this! It’s a fun twist on traditional tabbouleh, which is made with bulgur. This dish comes out of my kitchen with frequency during the summer months. It is very versatile; I make it as as a one-dish dinner served over a bed of spinach or as a side to grilled chicken, or roasted pork […]
Tomatoes invoke the flavor of sunshine. Roasted tomatoes rise to a new level of delicious. And they are so good for our bodies. This is a dish to love. For a vegetarian entree, add 1 cup of diced potatoes and cook the potatoes with the fennel and serve with Kale, Apple and Walnut Salad. For omnivore dinner […]