A Twist on British-Style Beans on Toast

I first learned about this British meal from my daughter who studied for semester in London. Beans on toast makes for a hearty, fiber-rich meal or snack anytime of the day, whether it’s to rev-up your sleepy metabolism in the morning or as a “mini-meal” snack that could easily sub for a quick lunch or…

Fast and Easy Salmon Burgers with Lemon Aioli Sauce

Canned salmon is a convenient, fast and easy way to increase your intake of omega-3 fatty acids. Use red, Sockeye salmon which is always wild caught. Did you know that the orange/red pigment of the flesh of salmon comes from antioxidant-rich betacarotene? Substitute canned salmon for tuna fish in salads, add it to your scrambled…

Mediterranean Quinoa Egg Cups

Here’s a protein-rich, savory breakfast or a fast, “grab and go” snack, lunch or dinner. These quinoa egg cups are fast, easy and delicious in one cute little package.      

Mediterranean Cranberry Bean Dip

Getting a little tired of hummus? I know I am so here’s a solution. Bean dips. By using any variety of beans and seasonings, you can create an endless array of dips and spreads. I used cranberry beans in this recipe (thanks to Bob’s Red Mill for sending me samples to try) but any cooked or…

Deliciously Fast Tuna and Bean Salad

This month’s Recipe Redux theme is to make a recipe that uses staples from my refrigerator and pantry. I can pull this delicious tuna and bean salad together in a few minutes using simple ingredients that I always have on hand; canned tuna fish, beans, olive oil and vinegar, chopped onions and Dijon mustard. Like…

Lentil Quinoa Burgers

It’s the end of the week and I have leftover quinoa and a can of lentils so I thought I would make “burgers”. They are so simple to make, just combine the quinoa and lentils with a few spices, minced onion and eggs. Instead of bread crumbs, I processed oatmeal in a food processor and…

Baked Tofu with any sauce you have in the fridge

Firm or extra firm tofu is an absorbent blank canvas of protein, ready to soak up any flavor you introduce. One of the simplest ways to use tofu is to cover it with your favorite sauce or dressing then bake it in a hot oven. To help the tofu take on a firmer texture, press…

Carrot Soup with Orange and Ginger

Cold rain is falling so it’s time to make soup. This fast and easy, ginger spiced soup is warm and comforting. Combining carrots and citrus with fragrant ginger, onions and garlic keeps the sodium content low without sacrificing flavor. The beautiful color comes from beta-carotene rich carrots, vitamin C from orange juice and gingerol from…

Chickpea and Rosemary Frittata

I recently stumbled upon this delightful FREE e-cookbook, Delicious 5-Ingredient Recipes. The author is Jules Clancy, a food scientist and creator of the simple food blog stonesoup. I share her philosophy about cooking. Preparing healthful meals can be quick and easy, without sacrificing flavor. I adapted this 5 ingredient recipe for Recipe Redux , a website founded by…

Quinoa and Brown Rice Lunch Bowl (with every vegetable in the fridge)

It’s mid-week and no time to stop at the market so rather than eat out, I’m making my favorite lunch, “the lunch bowl”. Using whole grains leftover from last night’s dinner, whatever chopped vegetables are in the fridge, baked tofu, pumpkin seeds and raisins, I have the fix-ins for the perfect lunch bowl. Lunch bowls…