Oh wow. If you ever make it to Bangkok please go to the most amazing Vegan Restaurant I have ever visited. And I’ve eaten at more than 200 places globally. Not only is the food out of this world, organic and natural, but the eclectic vibe is energizing and features live new artists. After eating noodles all week in Vietnam I was telling my fellow Fit Father Horace Ward that when we get to Thailand I’m going searching for a burger! But a quinoa, broccoli burger on a black whole grain bun found me first. Yep, Broccoli Revolution should definitely go on your plant-based bucket list. [Read more…]
Chickpea Tacos
April 23, 2017 by
Please enjoy these delicious Chickpea Tacos from www.TheCheeseTrap.org. Serve with leafy greens, in a bowl, or stuffed in taco shells. Serve this mildly spicy (or not!) taco filling in taco shells with Avocado Cream, lettuce, and other fresh veggies like chopped tomatoes, jicama, or cucumber. Or serve the filling simply over rice with the toppings, or tuck all into a whole-grain tortilla. [Read more…]
Mango and Salsa Bean Salad
March 5, 2017 by
Fit Fathers and family, please try this Mango and Salsa Bean Salad from www.TheCheeseTrap.org.
Makes 6 cups (5 servings)
1 to 1 1/2 cups cubed fresh mango (1 medium mango), see Note
1 cup diced red bell pepper
1 (15-ounce) can black beans, rinsed and drained
Sesame Quinoa Salad
March 5, 2017 by
Fit Fathers and family please try this Sesame Quinoa Salad from www.TheCheeseTrap.org. #CheeseTrap #DairyFree
Makes scant 3 cups (2 main-dish servings)
2 cups cooled cooked quinoa
1/2 cup thawed frozen green peas or steamed sliced snow peas
1/2 cup grated carrot (standard grate, not fine) or store-bought shredded carrot
1/4 cup diced red bell pepper
1 tablespoon chopped green onion (green portion)
Fit Father Tip of the Day: Natural Baby Foods
February 28, 2017 by
Fit Father Chris Anderson has two simple but very important health tips for your baby. The first is to use frozen fruit chunks in place of ice cubes in your water bottle to hydrate them with minerals and vitamins all day. Secondly, please skip the processed Gerber. Simply puree real fruit in your Vitamix for your kids from day one and they will love eating them for life. Truth!
Healthy International Recipes: Indian Chickpeas with Gravy (Chole)
November 22, 2016 by
By The Physicians Committee
2 cups (200 grams) cooked chickpeas
1/2 cup (150 grams) chopped onions
2 large garlic cloves
1 cup (240 grams) fresh tomato puree
1/2 teaspoon (4 grams) turmeric powder
1 teaspoon (2 grams) red pepper powder
2 teaspoons (5 grams) coriander powder
2 teaspoons (5 grams) cinnamon powder
2 teaspoons (5 grams) garam masala or substitute chole masala)
2.5 cups (625 milliliters) water
Salt to taste
Chickpea Salad Rolls
November 21, 2016 by
By The Physicians Committee
Makes 4 servings
In this recipe, salad becomes finger food, as leaves of romaine lettuce are used to wrap a tasty chickpea filling. This makes a refreshing wrap that’s high in healthful fiber.
- 1 1/2 cups cooked or canned chickpeas, rinsed or drained
- 1/2 cup finely chopped or grated carrot
- 1/2 cup finely chopped celery
- 3 green onions, chopped
- 2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
- 1 tablespoon stone-ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 large romaine lettuce leaves
- 1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half
Sweet Potato Lentil Chili
November 21, 2016 by
By The Physicians Committee
Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, smooth contrast to the spices.
Fit Fathers Red Pepper Hummus
November 20, 2016 by
By The Physicians Committee
Makes about 2 cups
Red pepper hummus makes a delicious dip for fresh vegetables or pita wedges. It can also be used as a sandwich spread or as a filling in a wrap.
1 15-ounce can garbanzo beans, drained
1/2 cup water-packed roasted red peppers (about 2 peppers)
2 tablespoons tahini (sesame seed butter)
3 tablespoons lemon juice
1 garlic clove (or more to taste)
1/4 teaspoon ground cumin
Fit Fathers Kwick Kale
November 20, 2016 by
Makes 4 servings
This is delicious with a simple bean dish and a grain dish.
1/2 cup water
1 bunch kale (any variety) (6-8 cups chopped)
2 teaspoons seasoned rice vinegar
Wash kale, remove stems and chop leaves into 1/2-inch strips. Heat water in large skillet with a lid. When boiling, add kale. Cover and cook over medium heat until greens are bright green and tender, about 5 minutes. Sprinkle with vinegar and stir to heat. Serve warm.
Follow Us: