AGABAAG (pronounced “ag-uh-bag”) is simply an acronym that I came up with for “a green a bean and a green.” It became my go-to lunch item last month when I started my “December detox and diet”. In December, I lost 11 of my 22 pound weight loss goal and having a super-filling, healthy, protein and fiber loaded lunch item like this played a critical role in achieving that success. The idea of eating a grain, a bean and a green is certainly not new nor is it my original idea. I first came across this when eating at Real Food Daily in Los Angeles, California. Real Food Daily has a section on its menu called “basics” wherein you can decide to combine two, three, four or more of the items under these different food groupings. When dieting, I tend to default to the old weight watchers points program because it’s
As human beings, we tend to be creatures of habit. This is especially apparent when it comes to the foods we eat. All too often we stick to rigid conventions about what foods constitute breakfast versus lunch or dinner items. Since going vegan, I’ve thrown these conventions aside, having things like soup or even a leftover brisket of seitan for breakfast. Today, instead of my regular “Ooohmega Oats” breakfast, I threw my fiber/omega mix into a different grain base, opting to have quinoa for breakfast today. (I know quinoa is technically a seed and not a grain, but you know what I meant.) It was a delightful and very satisfying variation on the same theme. Prep time: 5 minutes Cooking time: 20 minutes Servings: 2 large servings Ingredients 1 cup quinoa (traditional) 2 cups of unsweetened almond milk (or any nut or grain milk of your choice) 1/4 tsp salt
When I was a little kid, creamed corn was my favorite side dish. My mom always bought the frozen kind that you had to boil in the plastic pouch. I loved it. I could eat it an entire package by myself. Interestingly, I never tried making from scratch until Ethan went vegan. I never tried to make it any other way than as a vegan dish. This dish is very simple to make and goes great with any BBQ or fried food you might be serving. You can use either freshly shucked corn or frozen. But which ever you choose, please make sure it is organic, non-GMO corn. I actually prefer using frozen kernels now as I have not had luck finding good, fresh, sweet, non-GMO corn. Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4 Ingredients: 6 ears fresh corn (or 3 cups frozen corn kernels) 2 tablespoons
Our barley stew is a great meal to fill you up on cool nights. Simple ingredients combine to make a nutritious stew that is packed with flavor. This is a great make ahead dish that only gets better as it sits.
