Nutritional Therapy with Diana Galindo
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Variations: • Use any nut instead of pecans – walnuts, almonds, pistachio • Use different herbs instead of cilantro – parsley, mint, basil • Add 1/4 cup of thinly sliced green onions or finely chopped red onion • Add a 1/2 cup of frozen (or fresh) peas, or corn,or edamame or broccoli Quinoa Nut Pilaf […]
Loaded with blueberries and pecans, made the night before, this baked French toast will become a family favorite.
This is one of my favorite pancake recipes, delicious and leaves the belly feeling full and happy. Whenever I have sweet potato on my weekly menu (either to roast or cook stovetop), I add an extra sweet potato to have for these pancakes or for Sweet Potato Oatmeal. If I’m not going to use it […]
In general I use rolled oats, also known as old-fashioned oats. The difference between rolled oats, steel-cut oats and instant oatmeal is how the oat graots are processed. Oat groats are the inner kernel of the grain. First the outer hull is removed exposing the groat, then the groats are steamed which gives them a longer […]
Loaded with carrots, apples, pecans and raisins these muffins fill the belly and get the day off to a good nutritious start. They can also convert from breakfast food to a teatime delight with cream cheese icing and coconut sprinkled on top. Simply mix 2–4 tablespoons of cream cheese with half that amount (1–2 tablespoons) […]
Mixed Green Salad with Oranges, Dried Cranberries and Pecans is one of my favorite salads from Epicurious.com I was tempted to skip soaking the cranberries in orange juice, but it’s worth that extra step. It take the salad from good to extraordinary. I seriously altered the salad dressing, but I always do—I like my salads […]