Brown Girl Goes Green

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Tasty Veggie Stirfry June 30, 2012

Filed under: Eat Clean,Recipes,Vegetarianism — backpackready @ 1:44 am
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How did I do it? Sauteed onions, garlic, and basil.  Added in sliced carrots, squash, and spinach. Mixed in basmati rice (you can use whatever type you like).  Spices: Salt, pepper, and rosemary.

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Yummy Veggie Lasagna June 7, 2012

Filed under: Eat Clean,Recipes — backpackready @ 6:00 pm
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Veggies & spices I used:  Onions, garlic, celery, spaghetti squash, zucchini, mushrooms, shredded carrots, chickpeas, broccoli, spinach, kale, bell peppers, tomatoes, cilantro, rosemary.  *add or leave out certain veggies based on what is available to you and your personal taste*

Other ingredients needed:  wheat pasta, olive oil, tomato sauce.

How it’s done:  Saute onions and garlic in 2 tbsp of olive oil then add in your veggies. Cook veggies till fairly soft.  *You should be boiling your lasagna pasta-I like to add a little olive oil and salt in the water*

Next Step:  Drain cooked pasta.  Then what?  Line bottom of pan with pasta, veggie mix on top of that, then mozzarella layer and repeat 2x. *I like to sprinkle a little rosemary and garlic seasoning on top of the cheese before I put it in the oven.* Oven time:  Bake 35-40 min on 350°.

*If you decide to make it, let me know how it turns out 🙂

 

Quinoa: Put it on your plate. May 16, 2012

Filed under: Eat Clean,Vegetarianism — backpackready @ 3:15 pm
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Although it looks like a grain, this nutritional powerhouse is actually a seed that originates from the Andes Mountains of South America and should be in your cabinet pronto.

Image

http://www.squawkfox.com/2008/08/12/how-to-cook-quinoa/

Why you should eat it?

  1.  It serves as a complete protein with 9 essential amino acids.  Jump on it vegetarians/vegans.
  2. High magnesium and riboflavin (B2) content
  3. Great source of insoluble fiber.
  4. Provides half the daily minimum requirement for manganese & is a good source of copper & zinc.
  5. Lower in carbohydrates than rice and other grains.
  6. Gluten free.
  7. Very filling.   
  8. Easy preparation:  2 parts water for every 1 cup. I usually add a teaspoon of EVO to the boiling water before I add my quinoa in.  Similar to brown rice in that it takes ~25 min to cook.

Brown Rice vs Quinoa

“A cup of cooked quinoa has 220 calories, 8 g protein, 3.5 g fat, 39.5 g carbohydrates and 5 g fiber. Quinoa is in fact slightly higher in fat, but it beats brown rice in the amounts of protein and dietary fiber per serving. Quinoa is a much better choice for vegetarians or vegans since it is more difficult to get enough protein in those types of diets. Quinoa has all of the essential amino acids in it, whereas brown rice doesn’t make up a complete protein on its own”. From:  http://quinoanutrition.info/

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http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2

http://www.naturalnews.com/034110_quinoa_nutrition.html#ixzz1v2rS5Gal

 

 
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