Mexican food for dinner!

My sister loves Mexican food, and I do too!

Do you know Mexican food has an image of being unhealthy, but do you know you can make it as healthy as you want it to be?

What did we make?

- Corn on the cob. You just need sweet corn on the cob, and boil it for a few minutes until it is soft enough to eat.

- Tortillas. We used organic tortillas, which we filled up with good stuff. We added:

* sliced iceberg lettuce.

*Black beans (organic, from a can that we warmed up a bit)

*sliced peppers, cucumbers, celery, tomatoes.

*sliced avocado

* a bit of organic sour cream. (the more you use,  the "unhealthier" you make your dish!)

* A bit of sliced organic cheese. ( again, the more you use, the  more calories in your dish!)

- We also stir fried brown rice with black beans.

- And my sister added grilled organic chicken.

Simple and yummy!

 


My quick healthy delicious dinner

I was starving, it was raining out. I didn't have much at home.

I remembered I had some ezekiel sprouted grain penne pasta.


This kind of pasta is my favorite, this sprouted pasta really healthy for you because sprouting is the only way to release all of the vital nutrients stored within whole grains. The sprouting process starts by germinating whole grains in pure filtered water. This activates beneficial enzymes, which causes sprouting and releases the nutrients within the whole grain that would otherwise lay inactive.

I still had some tomatoes from the farmers market, garlic, and some organic tomato puree in the fridge.
I boiled the pasta in some salted water, in another pan i sauteed the garlic and the tomatoes, added the tomato puree some salt and pepper and red pepper flakes. I drained the pasta and tossed it through the sauce.


I put a handful of arugula salad through it on the end to give it a little spice and crunch :)

delicious, quick and super healthy!


Bok Choy Salad Recipe with Rosemary-Lemon dressing

Hello, my dear OYL readers! Today I'm sharing another delicious  salad recipe. This time I use Bok Choy as a base of the salad.

But what makes this salad very special is a dressing! I use lots of fresh rosemary for this recipe, making it very fragrant and super yumm!

Bok Choy, also known as Chinese Cabbage, contains glucosinolates, a component that helps fight cancer.

Bok Choy is a great source of vitamins A, C and K. One cup of shredded raw Bok Choy  contains half of your daily requirement  for each of these nutrients. Pretty cool, hah?!

Rosemary is exceptionally  rich in B-complex, as well as Vitamin A and iron. And Rosemary is very hood for your brain!  "Since rosemary contains rosmarinic acid as well as other essential antioxidants, it helps to prevent the breakdown of an important neurotransmitter responsible for helping with brain function".
So, lets get started!

 

Ingredients:

  • 1 head  Bok Choy
  • 1 red bell pepper
  • 1 tomato

Dressing:

  • few  fresh rosemary*** leafs
  • juice 1/2 lemon
  • 2TS Butternut squash oil* (substitute to Olive Oil/Hemp Oil or Flax Seed oil)
  • 2 cloves garlic
  • pinch of Sea Salt

Directions:

Chop Bok Choy, bell pepper and tomato. Place it in a large bowl. In a blender** or food processor place all 'dressing' ingredients and blend well. Pour salad dressing over the veggies. Sprinkle 1 TS of ground flax seeds (it's optional , but I always try to add flax seeds whenever I can). Mix well. Ready!

 

* For those who lives in New York, you can find Butternut Squash Oil at "The Filling Station" in Chelase Market. It is one of my favorite places to shop for innovative oils.

**I use my super cool TRIBEST BPA-free portable blender. It's much smaller then regular blender, so it is perfect for traveling. Aslo I like to grind my flax seeds and cacao nibs in it. And, ofcours, I use it to preper dressings for salads like today.

 

*** If you are pregnant or breast feeding, do not use rosemary.