It’s hard to believe that a kitchen gadget the the size of my hand could open up a whole new world.
It’s called a Veggetti and it turns vegetables into spaghetti! There are different companies that make this type of tool, but I like the Veggetti because it is small and compact and doesn’t take up any precious counter space. (Please note: I am not a rep for The Veggetti and do not make any money if you buy one. I just freakin’ love it!)
So far I’ve used it with zucchini and squash and let me tell you – they both taste SO MUCH better when transformed into spaghetti!
Until recently, I never gave frozen vegetables a second thought. For some reason they just didn’t seem as nutritious as those fresh, colorful, vibrant ones sitting in the produce section. But I’d heard that frozen veggies can be just as healthy as fresh ones, so there really wasn’t a valid reason NOT to consider including them in my diet.
Last week I was in Whole Foods in the freezer section and there they were – frozen ORGANIC broccoli, cauliflower, peas, spinach, and kale and I thought, how nice would it be to have these on hand for days when I’m flat out of fresh vegetables or am just not in the mood to deal with the cleaning and preparation?
It was at that moment I decided to find out once and for all if frozen veggies were just as nutritious as fresh ones so I pulled out my phone and googled “Are frozen vegetables healthy?”.
Here is what I found: Continue reading
Quinoa. High in fiber. Higher in protein. Contains calcium, iron, potassium and zinc. Has all essential amino acids. High in vitamin B. Gluten free. Easy to make.
So why the heck NOT have it for breakfast!?!
Now you can. They’re called Quinoa Breakfast Squares and they are hearty, satisfying, and delicious. This is the perfect breakfast for days you wake up craving something warm and comforting.
The recipe makes roughly 8 to 10 servings, so you can freeze what you don’t eat for another time.
With winter upon us, I thought this would be the perfect time to share the quinoa love.