#nutritiousmeal

So I've added the sliced oyster mushrooms. I stir-fried everything until they started getting a nice roasted brown colour to them, then added soy sauce.

I also added fresh lime juice. Cooked a bit longer then took it off the heat and added fresh chopped parsley.

In the meantime, I took out the pot of leftover rice I made the day before. I usually just make Japanese-style white rice (it's the type of rice used to make sushi). I just scooped some into a bowl and microwaved it to reheat it. (Add a teaspoon or two of water and cover the bowl with a plate to reheat it. On high for about 30 seconds? I can't remember.)

While I was dealing with the rice, the fresh parsley got nice and wilty. I gave it a good stir and served it out into a bowl. I fished out the half chili because it's too spicy for me to accidentally eat it! 🔥 And there's my meal!

Here's the soy sauce I use. It's the only brand I like. And I added these little skewers to the corn cobs that keep you from burning your fingertips, and also added butter because I like my corn with butter! (It's actually salted margarine this time but I prefer butter.)

The stir-fry was pretty good, just a bit less lime juice and it would have been perfect. The corn was very tender and sweet!

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Paneer Tamatar Ki Subzi . Paneer (cottage cheese) is a rich source of protein, which is essential for muscle building, and repair, Read full recipe

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This creamy avocado pasta salad is a refreshing and healthy dish that's perfect for any occasion. The creamy avocado sauce adds a richness to the pasta while the fresh vegetables provide a burst of flavor and texture. It's a great option for a light lunch or as a side dish for a summer barbecue.

Ingredients: 8 oz pasta. 2 ripe avocados. 1/4 cup fresh basil leaves. 1 clove garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup diced cucumber. 1/4 cup diced red onion. 1/4 cup crumbled feta cheese optional.

Instructions: Cook pasta according to package instructions. Drain and set aside to cool. In a blender or food processor, combine avocados, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. In a large bowl, toss together cooked pasta, avocado sauce, cherry tomatoes, cucumber, red onion, and feta cheese. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional basil leaves and feta cheese if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Experience the rich flavors of the Mediterranean with this hearty Kale, Cannellini, and Farro Stew. Packed with nutritious ingredients and aromatic herbs, it's a wholesome and satisfying dish perfect for any season.

Ingredients: 1 cup farro. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon red pepper flakes optional. 4 cups vegetable broth. 1 can 14 oz diced tomatoes, undrained. 1 can 14 oz cannellini beans, drained and rinsed. 4 cups chopped kale, stems removed. Salt and pepper to taste. Freshly grated Parmesan for serving optional.

Instructions: Run cold water over the farro and set it aside. Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it gets soft. Some dried oregano, thyme, and red pepper flakes should be added. Saut for one more minute, until the food smells good. Mix in the farro that has been rinsed, the vegetable broth, the diced tomatoes, and the cannellini beans. Turn the heat down to low and let it simmer for 20 to 25 minutes, or until the farro is soft. Add the chopped kale to the pot and cook for another 5 to 7 minutes, until the kale is soft and wilted. Add pepper and salt to taste. If necessary, change the seasoning. If you want, you can serve the stew hot and top it with freshly grated Parmesan. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

A healthy and comforting soup made with soft chicken, tasty broth, and healthy zucchini noodles. It's quick and easy to make in a pressure cooker.

Ingredients: 1 lb chicken breasts, diced. 4 cups chicken broth. 2 medium zucchinis, spiralized. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, sliced. 1 celery stalk, chopped. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Set the pressure cooker to saut mode and add olive oil. Saut onions, garlic, carrots, and celery until softened. Add diced chicken and cook until no longer pink. Pour in chicken broth and add dried thyme, rosemary, salt, and pepper. Close the pressure cooker lid and set it to high pressure for 8 minutes. After cooking, release pressure and open the lid. Add spiralized zucchinis and cook on saut mode for an additional 2-3 minutes until tender. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Vegan Tomato Chickpea Soup is a delicious and healthy meal that's ready in about 30 minutes. Packed with protein and fiber from chickpeas, and bursting with flavor from tomatoes and herbs, it's a satisfying dish perfect for any time of the year.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 14 oz chickpeas, drained and rinsed. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add carrot and celery, cook for 3-4 minutes. Stir in chickpeas, diced tomatoes, vegetable broth, thyme, and oregano. Bring to a simmer and let cook for 20 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes