Anyways, I liked all the comments I got about Dr. Fuhrman's G-BOMBS. I think it's an easy way to add disease-fighting foods to my meals. I had no idea what to make for dinner over the weekend so I went to my neighborhood coop for inspiration and ended up getting these beautiful locally grown squash and kale.
That's dinosaur kale and carnival squash. I'd never heard of carnival squash before, but after baking it was similar in taste to my beloved acorn squash. It was too beautiful to pass up and grown just outside Portland.
I did my traditional oven roasting method: 450 degrees for about an hour or so, drizzled with olive or coconut oil, agave, cinnamon, sea salt, and black pepper.
The dino kale was braised with lemon juice, thyme, and sweet onion. I served the squash and kale with left-over quinoa.
A dinner from last week: Oven roasted carrots, steamed broccoli, and quinoa pasta with cheesy sauce. I use We Can't Say It's Cheese, which is made from gluten free oats. It's healthy cheese sauce and it melts beautifully. Along with the G-BOMBS, I've also been trying to add more cruciferous veg into my meals and you can read more about why here.
I've been focusing on health promoting foods lately and incorporated some of them into a really awesome gluten free pizza:
Now that's a rustic looking crispy crust. It was delicious and made with my favorite gluten free pizza crust mix. I make it vegan by using an egg substitute. There are mushrooms and onions on this pizza along with some vegan cheese shreds from Trader Joe's, which are nothing like Daiya, but melt really well and taste great.
So, there's a recap of some of the random ways I've been incorporating good nutrition into my diet lately. Smoothies every day, G-BOMBS wherever I can fit them in, and a nice variety of vegetables and grains to round things out.
Have a great start to the week. See ya Wednesday.