This is how grown-ups eat fried rice. All of the taste, none of the guilt. It has legitimate nutritional value, and it’s not even fried. There are actual vegetables in there. I bet you could trick a kid or two with this delicious knock-off. I love fooling people into eating healthy food. “You’re eating a complete protein, with iron and fiber and you don’t even know!” *Queue evil laugh* muah ha ha ha. I would be a really ridiculous super-villain. We can choose names and capes later. First, the quinoa. Important stuff first.
Whether you’re low-carbing or not, zucchini pasta is an undeniably fun way to get a big serving of veggies in. It’s mysteriously amusing to twirl zucchini about on a fork. Cooked *just* for a few seconds, these al dente textured “noodles” are a delicious substitution for carb filled spaghetti. They even have the good-for-you benefits of fresh veggies as a wonderful bonus.
Shakshuka, which means “all mixed up” in Hebrew, is a popular dish all over the middle east. The origin is debatable as each culture has their own version, but this adaptation is decidedly Israeli. It’s hearty, filling, and delicious. It’s vegetarian too. I can’t sing it’s praises enough. I particularly love this in the winter time because it warms you from the inside out! Shakshuka is very similar to the Italian version called “Eggs in Purgatory”, but with a very different spice blend.
Eggs are a great alternative protein source for those of us watching our weight, and our wallets. They don’t have to be relegated to breakfast duty! Try this out for a light dinner. Shakshuka (how fun is it to say that word!?) is low-calorie AND low-budget. What more could you ask for? It’s also gluten free if you skip the bread. The three main ingredients here are eggs, tinned tomatoes, and spice. You can make this even when your fridge appears to be empty, which happens to me way too often.