Posts tagged ‘corn’

June 10, 2013

TED Talks on Food Culture in America and Production

Know what you’re putting into your body.

May 14, 2013

Quinoa Protein Bowl

Complete proteins, a rainbow of veggies, and the perfect post workout meal. I promise.With an array of fresh herbs and mouthwatering cheese, it satisfies everyone’s warm, salty gooey craving.


1 cup cooked quinoa, warm (1/4cup cooked) 

1 hardboiled egg, diced

1/2 cup black beans

1/4 cup white corn

1/2 avocado. diced 

1/4 cup shredded low fat or sharp cheddar, or your favorite cheese

1 cup spinach

4 cherry tomatoes, sliced

1/2 cup cooked mushrooms

1/2 red bell pepper, sliced

Pink Himalyan Salt

Freshly cracked black pepper


Assemble all ingredients together and mix well. Top with salt and pepper as desired!



March 17, 2013

Buckwheat Soba Noodles with Baby Corn, Shrimp and Mushrooms

Have you guys discovered buckwheat soba noodles yet? I am such a fan of these fun noodle guys! The color is a tad off putting maybe for some people but the consistency is perfect when you want to make a healthy lo mein, which is what this is! I love a good noodle and making my own take out and dressing up an unhealthy dish to be healthy is one of my favorite things to do!

Hope you guys like this one as much as I did!


1 serving organic buckwheat soba noodles, this can be found in most health stores or the international section of your supermarket

1/2 can baby corn

1/2 can baby shrimp

2 tablespoons tamari or low sodium  soy sauce

1 teaspoon red pepper flakes

1 cup spinach

1 teaspoon minced garlic

1 cup sliced mushrooms

2 teaspoons olive oil


Prepare two servings of the buckwheat soba noodles according to package directions. In a separate pot, add the baby shrimp, mushrooms, garlic, and olive oil. Cook through and add spinach and red pepper flakes, to taste. This recipe can easily be made vegetarian by substituting tofu for the protein in this dish. Combine sauteed vegetables with drained buckwheat noodles and add tamari or soy sauce and serve!

Reheats fabulously.




February 27, 2013

Kale Chef Salad

The mystery vegetable was kale!!

This is one of my all time favorite foods and I wanted to show you guys what I eat for lunch basically everyday, with variations of course.


2 cups kale, washed

1/2 cup corn

1/2 avocado

1/2 cup protein (tofu is featured here)

1/4 cup fat free cheddar or reduced fat shredded cheddar, I like Kraft


1 tablespoon olive oil


1 teaspoon apple cider vinegar

1 tablespoon tahini


Whisk the dressing in a separate bowl and pour over the rest of the ingredients. Quickly toss and coat evenly.


October 8, 2012

Baked Salmon Spinach Salad


1 salmon fillet, fresh, baked in a foil packet for 30 minutes with pepper and lemon

1 cup spinach

1 teaspoon olive oil

1 teaspoon apple cider vinegar

1 tomato, diced

1 cup diced red bell pepper

1/2 cup corn kernels


Flake baked salmon. Chill for two hours. Mix with rest of the ingredients.