Chickpeas (also known as garbanzo beans) and pasta are not two foods that people think about putting together but if you’re looking for a fresh delicious new take on a summer pasta salad, look no further. Chickpea pasta is delicious, has a slightly heavier texture and heartier flavor than white pasta, and is infinitely more nutritious with 12 grams of protein and 1 gram of natural sugar per serving.
Full of greens, vegetables, and beans, the Chickpea Pasta Salad doesn’t need any oil or sauce to bring it together. Instead, the addition of an avocado (chopped) and the juice from a fresh lemon add a creamy tangy texture to the salad. Read more
Millet is a mild-tasting grass although the texture is that of a grain which means millet goes well with all sorts of vegetables, especially greens and beans. Often referred to as pearl millet, the small grains look like little yellow pearls and cook in about 15 minutes.
The following recipe is a variation of a recipe (Millet Vegetable Fattoush) from the Purple Carrot. The low-sodium vegetable broth adds some flavor to the millet while the vegetables give the salad a delicious crunch. Beans add some depth to the salad along with the avocado and walnuts. I prefer a lemon vinaigrette sprinkled very lightly over the salad. Read more
In my quest to eat at least a cup of beans a day, I created this recipe that combines beans with vegetables, fruit, and fresh dill to make a delicious bean salad, worthy of any lunch or dinner plate. Easy to make, Bean Salad takes about 15 minutes to put together and easily serves four, but you can keep it all to yourself and snack on it throughout the day.
Crunchy, creamy, and delicious, the beauty of this salad is in the different textures, flavors, and nutritional content. Full of fiber, this salad also fills you up leaving you very satisfied. Read more
Kale and Mushroom Pita is a super easy way to get that all important dose of greens and fiber in your diet. Whenever I don’t feel like spending a lot of time cooking, a Kale and Mushroom Pita is on the menu.
With just 4 ingredients: dark green lacinto kale, mushrooms, nutritional yeast, and whole grain pita bread, the Kale and Mushroom Pita takes about 10 minutes to make. The biggest time sap is cleaning and cutting the mushrooms and kale which can be done ahead of time (or buy pre-washed baby kale), covered and refrigerated until later in the day. Read more
To me, a Pitaya – also known as a Dragon Fruit – looks like a fruit worthy of the fanciest fruit salad. With a fluorescent magenta and green outer skin covering a slightly sweet juicy interior that tastes like a melon, the Dragon Fruit is both beautiful to look at and scrumptious to eat.
In fact, it’s so beautiful to look at, that I often use a few as a center piece on the table until ripe (note: as the fruit ripens, the pink color gets brighter and brighter). Then, I place the fruit in the refrigerator to chill for a few hours or overnight because the flavor is best when chilled. Read more
The Double A BCD Salad is a crunchy, colorful, nutritious and delicious salad that takes about 10 minutes to make. Made with 5 primary ingredients: apple, avocado, beans, celery, and dill, the Double A BCD Salad is full of nutrients, fiber, and flavor. So on those days when you don’t have a lot of time for food prep, consider making this amazing salad for lunch or supper. For an added boost of nutrition, serve the salad on a bed of greens. Read more
It’s been said that we don’t change when we see the light, but when we feel the heat.
Those are the words of Dr. Garth Davis, MD – a board-certified surgeon – who specializes in bariatric surgery in Asheville, NC. Prior to moving to Asheville in 2018, Dr. Davis was the medical director of the Davis Clinic at the Methodist Hospital in Houston, Texas. A graduate of University of Texas in Austin, and the Baylor School of Medicine, Dr. Davis completed his surgical residency at the University of Michigan. Read more
Shepherd’s Pie – that quintessential British favorite made with lamb, vegetables, and spices in a gravy sauce topped with mashed potatoes – is one of Britain’s most well-known comfort foods. Tradition dictates that a Shepherd’s Pie cannot be a Shepherd’s Pie without lamb (if beef is used, then the dish is called Cottage Pie) but I beg to differ.
A Shepherd’s Pie made with a variety of vegetables, beans, and spices in a vegetable broth sauce topped with mashed potatoes is one of the all-time great variations of this traditional favorite. And, the plant-based option is more nutritious (no meat, oil, or dairy) than the original version, easy to make, and totally delicious. Read more
When I started making baked apples with a crumble made of oats, walnuts, dates, almond butter, and cinnamon, I often had leftover crumble that tasted delicious sprinkled over oatmeal, muesli, and cereal. Then I found myself making the crumble in bulk and keeping it in an airtight container in the refrigerator because I used it so often.
Realizing that I was on to something, I then made variations (i.e. omitted the cinnamon and add dark chocolate chips) and then found myself with two different types of crumble always in my refrigerator, one with a cinnamon emphasis and the other filled with dark chocolate chips. Read more
Every single day I try to figure out how to get beans and greens into my diet in new and different ways. One morning, I simply took out some of the vegetables (onions, mushrooms and kale) I felt like eating and then sifted through rows of canned beans and decided on kidney beans (which always make me think of chili). I also had a package of whole grain sprouted tortillas so the idea of making Chili Green Quesadillas took over. Read more