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Google 'Nudges' Employees Toward Healthy Cafeteria Choices

Filed under: Business BlitzDietsFood

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Google has been voted the best place to work for like every year since they've been open.

Google's New York office is rumored to have one of the best cafeterias, with almost too many options.

The food is free and available to employees 24/7.

Sounds like a magical place of wonder!

Though free, delicious food is a double edged sword: some employees complained about gaining weight.

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In The Kitch With Perez: Quinoa Salad With Roasted Butternut Squash!

Filed under: FoodRecipes

Quinoa Salad with Roasted Butternut Squash, Craisins and Slivered Almonds

This salad offers the best of fall ingredients with the deliciously flavored roasted butternut squash. Add the crunchy almonds and colorful sweet craisins and you have a tasty dish that is tasty and healthy! 

Ingredients:

1 cup of quinoa uncooked

2 cups of vegetable broth
Chicken broth or water

2 cups of peeled and cubed butternut squash

1 tablespoon olive oil

1/4 tsp. salt

1/4 tsp. black pepper

1.4 tsp. nutmeg

1/4 tsp. cumin

1/2 cup of craisins

1/2 cup of slivered almonds

Optional Dressing:


Olive oil
, 1 lemon
 and honey.

Directions:


Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. While the quinoa cooks, place the butternut squash on a baking sheet. Drizzle olive oil on top, and season with salt, pepper, nutmeg and cumin. Mix well. Roast in oven, uncovered on 400′ for 20-30 minutes until cooked through and soft but slightly firm. Place cooked quinoa in a large bowl. Add the roasted butternut squash, craisins and slivered almonds. Now, to dress or not to dress…I prefer my salads naked but if you like a little something something, then drizzle olive oil and honey on top and squeeze a fresh lemon.

You can see more of Nina Safar's recipes by following her on Facebook HERE and the always fab Kosher In The Kitch!

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Quickfit Tip Of The Day

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Eat more vegetables with soup!

Vegetable soup is a great way to get more vegetables into your diet without the hassle. When the weather gets colder, its harder to eat a salad than something hot and steamy. I also like to have a pot of vegetable soup in the fridge as a low-calorie and nutritious snack. In a large pot of water, add a variety of your favorite vegetables: I often use cabbage, carrots, peppers, garlic, fennel, squash, fresh herbs - whatever looks good and is on sale. Bring to a boil over medium high heat, and reduce to low until vegetables are soft. Now this is where you can get creative! Garnish with ingredients like salsa, avocado and crushed tortilla chips or parmesan cheese and croutons.

- Want more from Mariko? Follow her on Twitter and Facebook– and if U wanna know more about [post topic] OR anything else, U can always email us at Questions@FitPerez.com!!

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Channing Tatum, Fergie And Drew Barrymore's Nutritionist's Diet Tips!

Filed under: Drew BarrymoreFergieChanning TatumDietsHealthAdvice

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Nutritionist to the stars, Kimberly Snyder, has worked with some of the finest and fittest celebs around!

She's worked with Channing Tatum, Fergie, Drew Barrymore and more!!

So when A-listers keep coming back to her, you can assume she knows a thing or two about health!

She's got some tips for us, saying:

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In The Kitch With Perez: Chickpea Cauliflower Stew!

Filed under: FoodRecipes

in the Kitch With Perez chickpea cauliflower

Chickpea Cauliflower Stew

Who says eating vegan has to be boring? This creamy dish is full of flavor and will please even a meat lover's belly. Serve it over quinoa with a crisp garden salad some crusty garlic bread.

Ingredients:
2 cups of quinoa, uncooked
4 cups of water
1 tablespoon of olive oil
1 onion, diced
2 cloves of garlic, diced
1 head of cauliflower, washed, rinsed and broken into pieces
1 can of chickpeas
1 tsp. black pepper
1 tsp. salt
1 1/2 tsp. ginger powder
1 tsp. turmeric
1 can of crushed tomatoes (I used 6oz)
I can of coconut milk
1 cup of cashew

Directions:

Combine quinoa and water in pot. Bring to boil then cover and simmer on low flame until water is absorbed then remove from flame and fluff. While the quinoa is cooking, heat up olive oil in large pan. Add onions and saute until tender. Add cauliflower to pan and cook several minutes until slightly toasty. Add the chic peas and season with spices. Add the crushed tomatoes and mix well. Add the coconut milk and combine well. Simmer on low flame for 10 minutes. Serve over quinoa. Add cashews before serving.

Recipe from Kosher In The Kitch blogger, Nina Safar.

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