An easy Honey Mustard Dressing recipe.
This is tasty tofu in no time! After your tofu’s blackened, try cutting it up into bite-size cubes and then store them in a baggie in the refrigerator. Enjoy them in all sorts of ways. Toss them into your salads for plenty of rich, chewy, flavorful, and filling protein, but with none of the cholesterol and saturated fat of animal protein. Or add them to soups, marinara sauces, and whole grain dishes like quinoa. Or simply pop a few in your mouth as a snack (so much better for you than typical snack foods!)
This one’s always a favorite in our dining room at the Pritikin Longevity Center, and it’s so easy to whip up at home. Pair with a baked or sweet potato, or a quick-cooking whole grain like couscous. Or slice your chicken up and enjoy with a big green salad plus any other veggies you have on hand.
Excellent fish choices for this exotic entree are halibut, cod, tilapia, and snapper. Banana leaves (the leaves of the banana plant) are large, flexible, and waterproof. Throughout the world, in countries like Thailand, India, and Mexico, they’re used as wraps for food. Steaming with banana leaves imparts a sweet flavor and aroma to dishes. Asian and Hispanic markets are your best bet for purchasing them. They’re also available online.