The Glowing Edge

Tag: sprouts

  • Cottage Cheese, Pineapple and Bran Flakes for Breakfast

    Cottage Cheese, Pineapple and Bran Flakes for Breakfast

    Cottage cheese, fresh pineapple, and bran flakes makes an incredible breakfast.

    I buy large curd cottage cheese because I love the texture of the gorgeous, tangy curds. A half cup of cottage cheese is a great base for your morning fruit, and the creamy flavor compliments the bright-and-sweet pineapple just perfectly. Bran flakes add some more fiber, and plenty of crunch. They won’t get soggy quickly, either.

    My husband is funny about cottage cheese; he only likes it with non-sweet foods like tomatoes, and that only rarely.

    I think it’s a far more versatile food, and I could eat it nearly every day. I grew up eating cottage cheese with canned pears (still love that), and these days I’m likely to top it with anything from fresh sprouts and almonds to cantaloupe cubes, frozen raspberries, edamame, or raw spinach leaves. I like fresh ground black pepper on it, too. Delicious.

    I pity all the people having plain Cheerios and milk for breakfast.

    Don’t you?

  • Kale, Chicken and Bell Pepper Salad

    Kale, Chicken and Bell Pepper Salad

    Kale is just gorgeous, isn’t it?

    It’s probably my second-favorite green to have in salads (spinach is my favorite), and it is loaded with healthy goodness. Lots of dietary fiber and loads of vitamins A, C and K, plus plenty of folate.

    I bought this lovely green variety of kale from the local Farmer’s Market and after a good wash, I steamed it for just a few seconds until it was bright green. Then I put it in the fridge to chill it back down.

    The next day, I tore the kale into bite-sized pieces and tossed it with some watercress (another delightful salad ingredient), some fresh chicken breast, sprouts, blue cheese crumbles and a big red bell pepper. You’ll probably see some jalapenos in there too. Those sneaky little guys.

    A little extra-virgin olive oil, a drizzle of white balsamic vinegar and presto: a perfect lunch.

  • Red Pepper Hummus Wrap

    Red Pepper Hummus Wrap

    Take a look at this incredible food, and don’t be a hater.

    I started with a whole-wheat, low-carb wrap, which I always have in the fridge unless the boys have been voraciously eating them and I’ve not been to the grocery. They have a total of 15 g of carbs, but 8 grams are dietary fiber, so the net carb gain is only 7 grams. Pretty good.

    It’s slathered with red pepper hummus, which you can hardly see in the picture because I piled it with other goodies, but it’s there. I actually prefer a plain garlic hummus, but this red pepper version looked a pretty shade of orange and I do love bell peppers. I haven’t been making my own hummus lately, so this batch came from the Whole Foods.

    Above that is a good handful of clover sprouts, which seem to be the greenest options in the row of sprouts in my grocery, and thus I’m forever picking these up out of the line-up.

    Then comes a pile of sprouted legumes: adzuki beans, lentils, and peas. Again, I could do this myself, but they are so easily available in the produce section and they add a wonderful crunch to any sandwich, salad, or wrap.

    Finally I added jalapeno peppers, for which I have a weakness, and a few slices of yellow bell pepper. I cut and eat the entire pepper every time; they are such juicy goodness!

    Nothing better than a spring wrap like this. It’s like eating sunshine and happiness. Go ye and make your own!