Hearty Meatless Burger by Anja

capture_16012015_231212The main ingredients for this burger are mushrooms and lentils.  In the video, Anja demonstrates how to saute the mushrooms without any oil.  She adds the mushrooms and canned lentils to a food processor, along with tapioca flour, oats, garlic powder, onion powder, fennel seeds, mixed Italian herbs, sage, paprika, tomato paste, and salt and pepper.  She bakes her patties, rather than pan frying them.  Assemble your burgers on a bun along with your favorite condiments.  This is a healthy and delicious recipe.  Try it and Enjoy. Continue reading

Hearty Lentil Loaf by Chef AJ and Dr. Matt

capture_03122014_144808Do you like meatloaf for dinner or on a sandwich?  Chef AJ shows how to make a very healthy alternative to a traditional meatloaf.  She only needs a food processor and an oven.  However, she did use a coffee grinder to create a powder from sun dried tomatoes packaged without oil, which she uses as a seasoning.  This recipe includes healthy grains and legumes, no salt, and no oil.  She uses oats instead of an egg to act as a binder.  It gets better after is sits for a day.  So, it can be a good make ahead dish.  Enjoy. Continue reading

Lentil Soup w/ Sun-dried Tomatoes & Spinach by Monique Koch

lentil soupMonique shows her technique for making sure the lentils don’t have any debris in them.  She soaks them, and adds them to a pot with sauteed onions, garlic and vegetable broth.  After the soup has simmered for about 20 minutes, she adds sun-dried tomatoes and spinach.  She usually serves her soup with rice.  This soup recipe is simple, healthy and delicious.  Enjoy. Continue reading

Lentil soup (Egyptian) by Miriam Kitchen

capture_21092014_111906This soup is easy to make and loaded with healthy ingredients.  I like the idea of adding sauteed onions and angel hair pasta after the bulk of the soup has been pureed.

Including healthy soups in your diet helps with weight management, disease prevention and control.  And, they taste good. Continue reading

Preventing Prediabetes By Eating More by Michael Greger MD

capture_21092014_102912Michael Greger MD on his NutritionFacts.org website, reports on studies that show people eating 3 or more cups per week of beans had only 1/4 the probability of developing pre-diabetes which can turn into full blown diabetes compared to those who ate only 1 serving of beans per week or less.

They also found that bean consumption led to additional benefits beyond weight control, such as “improved gylcaemic control and insulin sensitivity”.

These results suggest we should add 5 or more cups of legumes per week to our regular diet. Continue reading