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No Time? No Problem

I find that the beginning of each school year time is a commodity.  Maybe it’s simply getting back into the swing of school and work schedules after summer vacations, but I always find myself crunched for time at the end of the day.  And, this means less time to fuss in the kitchen in order to prepare a nutritious meal.  Good news–you can still eat healthy, delicious meals without slaving for hours over the stove.  Fruits & Veggies–More Matters has a variety of recipes titled 30 Minutes or Less, which are specifically geared for busy lives.  Select from such delicious options like Crunchy Vegetable Burritos, Spinach Pesto Pasta, and Chicken Cacciatore.  This week, I’m featuring a few recipes that taste great, are packed with nutrition, and are ready in no time.


Zucchini Noodle Bowls with Oriental Salmon is a simple dish that uses only soy sauce, rice vinegar, and garlic for its seasonings.  The contents of this bowl are spiralized zucchini, snap peas, baby spinach, and brown rice.  You’ll top this combination with the cooked salmon and sprinkle with sesame seeds and chopped green onion.


Courtesy of iFoodReal


Another quick and healthy dish is this recipe for Lemony Kale Pasta with Asparagus.  The key ingredients for this dish are whole wheat pasta, vegetable broth, fresh asparagus, fresh kale, grated Parmesan, garlic, fresh basil, Greek yogurt, lemon zest, lemon slices, and cornstarch.  You’ll love the way the Parmesan and lemon flavors blend with the kale and asparagus.


Courtesy of iFoodReal


Chicken Quinoa Bowls with Mango and Black Beans are packed with flavor.  Chicken breasts, chopped kale, diced mango, sliced avocado, black beans, minced jalapeno pepper, and chopped cilantro sit atop quinoa.  An avocado dressing made from avocado, cilantro, lime juice, cumin, maple syrup, salt and pepper is drizzled over top.  This recipe is a terrific source of protein with the chicken , black beans, and quinoa combo.  Plus, it’s also got a decent serving of fiber.


Courtesy of iFoodReal


Next week I’ll take a look at the different types of whole grains and some great recipes that include them.


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