in addition to the dirty dozen and clean fifteen, the Environmental Working Group (EWG) has a list of foods that are genetically engineered. especially since i’ve been making baby’s food at home, i’ve been more focused on introducing fruits and vegetables in its freshest and purest form possible. but the government and food corporations are not making it easy.
the foods i have heard of being genetically modified are corn and papaya but apparently some zucchini are – although because of improper labeling, it’s hard to know which is which. according to the EWG, the best thing to do is to buy organic for those foods as well as look for the Non GMO Project Verified label. unfortunately that’s not the worst of it – more vegetables and fruits are up for application to be genetically engineered. here is the list: Continue reading “genetically engineered 2014 – yup, we’re talking about food”
when you want a simple no-cooking lunch, don’t buy it – do it yourself and save money! wrap, layer and roll. the original recipe included cheese and olives which gives it a mediterranean flavor but kept it simple. the hummus has so much flavor that i topped it with extra vegetables instead.
enjoy this yummy vegetarian wrap – several times a week by shaking it up with different vegetables, like baby spinach, micro greens, mushrooms – whatever you have in your fridge!
- 1 9″ round spinach wrap or whole wheat flour tortilla
- 1/4 cup hummus
- 1/2 cup persian cucumber strips, sliced lengthwise
- 1/4 cup shredded carrots
- 1/4 cup colored bell pepper, thinly sliced
- 1 thin slice of onions
Preparation Continue reading “hummus & veggie wrap”
for a simple light meal, go vegetarian with a bean and cheese burrito.
- 1 8-inch whole wheat flour tortilla
- 1/2 cup organic black beans
- 1 ounce low fat cheddar – or –
1 ounce skim or part skim mozzarella cheese – or –
1 ounce soy cheese
- 1/4 tomato, diced
- 1/4 avocado chopped
- 1 tablespoon salsa
Preparation Continue reading “bean and cheese burrito”
i have probably thrown together a pasta dish with chicken, mushroom and spinach in tomato sauce before but this recipe shows how additional spices and ingredients can surprise your taste buds.
i wouldn’t have imagined adding thyme, orange juice and orange zest to a pasta dish but it definitely ups your flavor palette without adding much cooking time.
- 8 ounces whole wheat fusilli, penne or your favorite pasta shape
- 6 ounces or 1/3 pound boneless, skinless chicken breasts, cut into 1/2″ cubes
- 1 tablespoon all-purpose wheat flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 cups sliced mushrooms
- 1/2 cup chicken broth
- 1 can (15 ounces) crushed tomatoes in puree
- 1/2 cup orange juice
- 1 teaspoon grated orange zest
- 1/2 cup dry-packed sun-dried tomatoes, thinly sliced
- 6 ounces organic baby spinach
- sea salt, to taste
- crushed red pepper, to taste
Preparation Continue reading “pasta with chicken marengo”