My drink of choice at the B&N café.

* Just found out that these contain and support the use of GMOs in food, so I wouldn’t recommend drinking these much.

Mac n cheese with garlic tomatoes.

(Source: healthylivingforyou)

granolawarrior:

Chickpea-Brown Rice Veggie Burger

Serves 4

2 c. cooked and drained chickpeas
1 c. cooked brown rice
1 shallot, minced
1 clove garlic, minced
2 Tbsp. chopped fresh parsley
coarse salt and pepper, to taste
1 large egg, whisked
2 Tbsp. olive oil
whole-grain mustard
red onion, sliced, for garnish
roasted red pepper, sliced, for garnish
green-leaf lettuce, for wrapping

Mash chickpeas and brown rice until thick paste forms. Stir in shallot, garlic and parsley. Season with salt and pepper. Stir in egg. Form into four 1/2” thick patties.

Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about four minutes per side. Spread with mustard, top with red onion and roasted red pepper, and wrap in lettuce.

Source: Whole Living

prettybalanced:

Veggie Stacker Sandwich: Lettuce, tomato, onion, green pepper, avocado, Swiss cheese, basil, oregano, crushed garlic and roasted red pepper aoili

prettybalanced:

White Bean Pizza with Roasted Tomatoes and Garlic Kale

prettybalanced:

Red Quinoa, Kale, Garlic, Yellow Tomatoes and Poached Egg

prettybalanced:

Baked French Fries with Parmesan and Garlic

womenshealthmag:

6 Foods That Improve Your Mood

The path to happiness could be on your dinner plate, according to The Happiness Diet authors Tyler Graham and Drew Ramsey, M.D. Learn more about the following foods that don’t shock your system but rather help keep you on an even keel throughout the day.

Wild Salmon and Shrimp

Cherry Tomatoes

Watermelon

Chile Peppers

Beets

Garlic

myhealthmyinspiration:

tapas-style sauteed mushrooms.

5 Spices That Help Fight Cancer and Other Diseases

  • Tumeric: Who can resist the gorgeous yellow color of this cancer-fighting spice? Lately turmeric has been the darling of the spice world as researchers have discovered that, not only does it fight cancer, but contains an entire spectrum of other health benefits, including inflammation-fighting compounds called curcuminoids. These compounds may help prevent Alzheimer’s, arthritis, and carpal tunnel syndrome. When used topically turmeric has been known to help heal skin infections.
  • Ginger: For centuries, grandma has been prescribing this knobby little root for an upset tummy but we now know that it holds anti-inflammatory properties, shows promise in treating cancer, osteoarthritis and, when used topically, rheumatoid arthritis. It can be used as an appetite stimulant, and a treatment for nausea, whether legit (flu) or not-so-legit (hangover).
  • Cinnamon: Besides being a yummy addition to coffee, cinnamon protects against Type 2 diabetes and heart disease. Derived from tree bark, this wonderful spice stimulates the bodies circulatory systems. Just half a teaspoon taken daily lowers blood glucose, cholesterol, and triglyceride levels. It also counteracts congestion, may be useful treating osteoarthritis and improves blood circulation.
  • Cayenne Pepper: Arriba! Cayenne pepper contains capsaicin, yet another cancer preventative. When used in mass it can cause heartburn but a little sprinkled onto everyday foods should be enough for you to see the benefits. Cayenne peppers are full of beta carotene, other antioxidants and immune boosters and helps to build healthy mucous membranes tissues -our first level of defense against bacteria and viruses.
  • Garlic: No surprise here. The stinking rose is one of the most potent weapons in preventing cancer, particularly colon cancer. Containing the photochemical allicin, garlic stimulates the production of cancer-fighting enzymes. Daily garlic consumption can lower total cholesterol and triglyceride levels by 10 percent and has the added benefit of keeping vampires at bay

Tomato Mozzarella Burgers

  • 3 large ripe tomatoes
  • 1 tablespoon olive oil
  • kosher salt and black pepper
  • 1 large clove garlic, thinly sliced
  • 4 ounces fresh unsalted mozzarella
  • 1 sprig fresh basil, leaves picked
  1. Heat oven to 450° F. Slice a thin piece from the bottom of each tomato so the tomatoes sit upright. Slice each in half horizontally.
  2. Arrange the tomato halves, cut-side up, on a foil-lined shallow roasting pan or rimmed baking sheet.
  3. Drizzle the tomatoes with the oil. Season with 1 teaspoon salt and ¼ teaspoon pepper. Scatter the garlic over the tomatoes.
  4. Roast until softened and warmed through, about 15 minutes. (Underripe tomatoes may take 5 to 15 minutes longer.)
  5. Meanwhile, cut the mozzarella into six ½-inch-thick slices. Using a spatula, sandwich each slice between 2 hot tomato halves. (The heat will melt the cheese slightly.)
  6. Drizzle the tomatoes with any juices that collected in the roasting pan and serve with the basil.

Makes three servings at 120 each