Nutritional Therapy with Diana Galindo
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.
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.
The contrast of sweet and spicy, the textures and colors make this one of my favorite summertime dinner party recipes.
I serve it with CMF Quinoa with toasted pecans and green onion or with Cilantro Rice and a simple spinach salad with peas.
For dessert: Mango Mousse and following the pineapple for a tropical theme I add 1 – 2 tablespoons of coconut to the mousse. Toasting 2 tablespoons of coconut in a skillet and sprinkling on top of the mousse gives it a touch of fancy.
Few things sing of summer as enthusiastically as watermelon. Cold, sweet watermelon joins in spectacular harmony with sharp arugula and creamy fresh goat cheese. The crunch of toasted sunflower seeds contrasts deliciously with the watermelon and goat cheese, making this salad a feast of flavor, texture. I can taste the sunshine.
I toss the salad with CMF Basic Salad Dressing using red wine or balsamic vinegar.
It’s a perfect salad to serve with grilled steaks or chicken on a summer night. Add CMF Quinoa or CMF Rice tossed with 1 or 2 cups of corn and 1 cup of chopped cilantro. For dessert? Mixed Berry Crisp (I reduce the sugar by half)
As beautiful to look at as it is to eat, people always go back for more of this salad.
Hello summer!
Variations
As I’ve become more attuned to eating locally, the seasons bring real pleasure to the table. Eating locally sourced produce adds such flavor.
Grilled chicken, a delicious twist on potato salad and sun-ripe blueberries make this summertime dinner a feast.
The contrast of sweet and spicy, the textures and colors make this one of my favorite summertime dinner party recipes.
I serve it with CMF Quinoa with toasted pecans and green onion or with Cilantro Rice and a simple spinach salad with peas.
For dessert: Mango Mousse and following the pineapple for a tropical theme I add 1 – 2 tablespoons of coconut to the mousse. Toasting 2 tablespoons of coconut in a skillet and sprinkling on top of the mousse gives it a touch of fancy.
Few things sing of summer as enthusiastically as watermelon. Cold, sweet watermelon joins in spectacular harmony with sharp arugula and creamy fresh goat cheese. The crunch of toasted sunflower seeds contrasts deliciously with the watermelon and goat cheese, making this salad a feast of flavor, texture. I can taste the sunshine.
I toss the salad with CMF Basic Salad Dressing using red wine or balsamic vinegar.
It’s a perfect salad to serve with grilled steaks or chicken on a summer night. Add CMF Quinoa or CMF Rice tossed with 1 or 2 cups of corn and 1 cup of chopped cilantro. For dessert? Mixed Berry Crisp (I reduce the sugar by half)
As beautiful to look at as it is to eat, people always go back for more of this salad.
Hello summer!
Variations