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Quinoa salad with cranberries and pecans

Quinoa (pronounced KEEN-wah) has come a long way. It was banished to the back of the health food store for decades only to be featured up front on national supermarket aisles the past few years. It’s high protein content and versatile texture have made quinoa a popular everyday grain. At the dinner table, it’s often substituted in place of former starchy favorites like pasta or white rice. But quinoa isn’t a new fad. Sure, it has recently picked up popularity in the United States and Europe, but it has been cultivated and eaten in the Andes for more than 5,000 years. It was known as “the mother grain” and “the gold of the Incas”, a testament to the importance of this grain to the Andean cultures. Today, it’s considered a superfood. It’s a complete protein source that’s also high in iron, magnesium and fiber, while also being extremely versatile and easy to cook with. Some estimates state…

Garden Tuna Avocado Salad Wrap

If you’re not a fan of mayo, or if you’re trying to eat healthier, you’ll want to try this creamy substitute. Tuna salad wraps are a quick and tasty go-to dinner option anytime of the year, but if you’re making them with mayo and bread, you’re not exactly eating healthy. Try this recipe using avocado as a substitute and be well on your way to eliminating as many as 20 grams of bad fats from your meal. If you garden or keep lots of leafy veggies handy, this is also a great opportunity for a carb-swap out. Eliminate that processed bread or that heavy wrap, and use a large leaf of Swiss chard or Romaine instead. You’ll love the extra crunch it adds without adding any calories — A typically wrap can be as much as 150 calories, while a leafy green will only add about 10. Garden Tuna Avocado Salad Serves about 5…