I like to put quinoa in salads to make it a meal, mix it into yogurt for breakfast, or use it as a side at dinner. I have been meaning to branch out into other grains like barley, farro, kasha, wheat berries, etc., but haven’t done much cooking so far this summer. When I returned from all of my summer traveling last week, my parents informed me they were starting a new eating plan: Vegan Before 6. This is more of a lifestyle change than a diet–eat vegan for breakfast and lunch, then allow yourself some meat at dinner, but think of the meat as a side, and the vegetables as your main. There are great health benefits to this plan that you can read about in Mark Bittman’s book, and it’s not that difficult to do. Rather than becoming a full time vegan, you can still have your meat, dairy, cheese, etc., but in moderation, and for one meal. And he says it’s okay to cheat once in a while, so what’s not to love? Especially if you’re a tried and true carnivore like me. Since I usually eat a few meals a week at my parents’, I thought I would give VB6 a try as well.
What’s better on a Saturday morning than a giant bowl of fruit for breakfast? How about a giant bowl of fruit with fresh-squeezed lemon juice?
You could put any kind of fruit you want in here. I used what I had on hand which this morning was kiwis, nectarines, grapes, banana, avocado, and watermelon. And of course, fresh lemon juice. Not only does everything taste bright and fresh, if you are preparing a fruit salad several hours in advance, the lemon juice will keep your fruits from turning brown. You could also add nuts, yogurt, granola, quinoa, honey, etc. The possibilities are endless!