I like to serve frittata with some sliced avocado or fresh fruit. You can even use leftovers like salmon, shredded chicken, and potatoes in your frittata. You can also add in ingredients like cheese, herbs, spices, or pesto to give your frittata extra flavor. Some of my favorite vegetables to use in frittatas include asparagus, spinach, sweet potatoes, zucchini, onions, broccoli florets, mushrooms, and tomatoes. We regularly use eggs as the protein source for quick and tasty dinners, including frittatas.Įggs have you covered when it comes to healthy fat and protein, so all you need to do is add a variety of your favorite veggies to cover your fiber needs. When you have chickens like I do, eggs make their way into more than just breakfast meals. Salmon Grain Bowls with Lemon Tahini Sauce.Here are a few more grain bowl recipes that make a perfect dinner option for nights when you’re short on time: Then top it with a store-bought or homemade dressing, or keep it simple with a drizzle of olive oil and lemon juice.įor example, this Green Goddess Buddha Bowl uses an irresistible combination of brown rice, roasted broccoli, sugar snap peas, avocado, hard-boiled eggs, toasted pumpkin seeds, and a creamy yogurt-based sauce. To prepare a grain bowl, top a serving of cooked grains with cooked or raw veggies and a protein source like chicken, fried or hard-boiled eggs, grilled shrimp, or salmon. Studies have found that diets rich in grains are linked to a lower risk of several health conditions, including colon cancer, heart disease, and type 2 diabetes ( 2). Grains provide an important source of fiber and other nutrients like magnesium.

However, you can use any grain you want for grain bowls, including farro, millet, and barley. I follow a gluten-free diet, so we use gluten-free grains like quinoa and brown rice. My husband and I love how simple and adaptable grain bowls are and frequently prepare this dinner when we’re craving a flavorful yet easy-to-prepare meal. Top with reserved berries.Grain bowls are a hit in my kitchen. Repeat layers, starting with berries and ending with ice cream. Distribute half of ice cream among the glasses.Distribute half of crushed cookies among the glasses. Distribute half of remaining berries evenly into the bottoms of four parfait glasses.To assemble parfait, reserve 4 berries for garnish.Cover ice cream, and return to freezer 20 minutes or until almost firm. Stir lemon rind into ice cream until well-blended.2 (6-ounce) containers fresh blackberries, rinsed and drained.3 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened slightly.These parfaits are a cinch to throw together and will be the perfect end to a summer meal. Tart blackberries and lemon rind add an antioxidant kick to this basic dessert, while amaretti cookies bring a distinctive almond taste. Divide among 4 plates top each serving with 1 tablespoon cheese and 1/4 cup croutons.Ĭool down with this low-cal ice cream dessert. Pour dressing over salad, tossing gently to coat.Add remaining beans, oil, Worcestershire sauce, juice, salt, and pepper process until well-blended. Drop garlic through food chute of a mini-food processor with motor running process until minced.

Combine lettuce, 1 cup beans, tomato, and onion in a large bowl.

1/8 teaspoon freshly ground black pepper.

1/4 cup thinly sliced red onion, separated into rings.

1 (15- to 16-ounce) can Great Northern or navy beans, rinsed, drained, and divided.

Tomatoes, red onion, and romaine lettuce add plenty of fiber and vitamin C, and taste oh-so-refreshing! And anchovy-haters, take note: This salad is made without the salty fish. Get the rich taste of a Caesar salad with only 6 grams of fat! Instead of mayo, the recipe uses folate-rich white beans (plus lemon juice and Worcestershire sauce) as a base for a tangy dressing.

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