power lunches

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					power lunches
Melynda Saldenais
Vegetarian Times; Mar 2009; 366; Docstoc
pg. 32

Reproduced with permission of the c
Description: Be sure to choose a dressing made with polyunsaturated and/ or monounsaturated fats, or simply dress the salad with olive oil and vinegar. 1 cups cooked chickpeas, or 115-oz. can chickpeas, rinsed and drained 10 grape or cherry tomatoes, halved 4 oz. low-fat feta cheese, crumbled 1/3 cup low-fat Italian dressing 1 roasted red pepper, rinsed and cut into thin strips 10 pitted kalamata olives, sliced 4 pepperoncini peppers, seeded and sliced 3 Tbs. pine nuts 1 Tbs. balsamic vinegar 1 head romaine lettuce, chopped into 1-inch pieces Toss together chickpeas, tomatoes, feta, dressing, roasted red pepper, olives, pepperoncini, pine nuts, and balsamic vinegar in large bowl. PER TOSTADA: 350 CAL; 15 G PROT; 9 GTOTAL FAT (3 G SAT FAT); 67 G CARB; 6 MG CHOL; 689 MG SOD; 13 G FIBER; 4 G SUGARS Tom Kha Tofu SERVES 4 | VEGAN | 30 MINUTES OR FEWER GLUTEN FREE Here, tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal. 3 cups low-sodium vegetable broth 1 14-oz. can light coconut milk 2 stalks lemongrass, smashed and cut into 3-inch pieces, or zest of 1 lemon 1 2-inch piece fresh ginger, thinly sliced 1 cups broccoli florets 1 medium zucchini, cut into discs (1 cup) red bell pepper, thinly sliced ( cup) 2 Tbs. low-sodium soy sauce or tamari 1 Tbs. dark brown sugar 1 Tbs. mirin, optional 6 fresh kaffir lime leaves or zest of 1 lime 8 oz. baked tofu, cubed 1.
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