Tag: food choices

Brown Rice Quinoa Pasta with an Indian Spice inspired Pasta Sauce

by Niki Chopra Richardson, posted in Inspiration, Nutrition

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  • 1 medium diced onion
  • 1T evoo
  • 5-7 curry leaves
  • 2-5 cloves diced garlic
  • 1/2 tsp turmeric, 1/2 tsp salt, 1 tsp cumin, 1 tsp corriander powder
  • Jar of organic marinara sauce
  • diced fresh cilantro for garnish

Sautee the onion till golden brown, be patient. You don’t want glassy onion.
Add the curry leaves and watch out they will sputter
Add garlic and sautee mix for a minute or two
Add seasoning and stir it till well mixed and starting to smell fragrant; 1-2 min
Add in marinara sauce and mix well, let it simmer for 3-5 minutes
Toss in pasta cooked per package directions, I usually add 1-2T of light olive oil to the water to boil before adding pasta (I like to drain, then rinse and drain the pasta to get rid of the gooey-ness)
Sprinkle with fresh cilantro
Enjoy!
IF you make it, please let me know what you think!

Day 10: 30 days to fit

by Niki Chopra Richardson, posted in Health, In Their Words, Nutrition

Joy and Temperance and Repose. Slam the door on the doctor’s nose. ~Henry Wadsworth Longfellow

A third of the way there and I’m realizing that this journey is so much more mental than anything else. We make choices every minute of every day – many of them very deliberately! And yet most of us aren’t so deliberate about our food choices. We eat till we are stuffed, we drink till we are drunk—pay the price but then go back and do it again anyway promising ourselves all the while that we will never eat/drink like that ever again! But if you slow down – really slow down and think about what’s going into your mouth- SIT down (yes that’s all you moms and dads who eat on the fly), honor your food, appreciate it and then savor every bite– it takes very little to make you full!

Today my diet was pretty consistent with the past ten days so I won’t list it out– sane smoothie, salad with cucumbers and tomatoes from my garden for lunch (teaspoon of olive tapenade served as dressing)…I want to talk about dinner…

My chef extraordinaire husband made Mexican pizza – taco meat left over from taco Monday – deep fried fajita tortillas with a layer of refried beans between two perfectly crisped tortillas topped with taco meat, lettuce, tomatoes, jack cheese, diced jalapeños from our garden, and a sour crema sauce that he whipped up with fresh cilantro and other magic! Bake in the oven till cheese melts and enjoy!! Naturally being gluten free this month- I’m not supposed to partake- but, I just HAD to try it. So I did– just one quarter of it– but oh my was that incredible! I refused to feel guilty about it– i wasn’t about to dilute the experience. The rest of my meal was taco salad and Cholula hot sauce as dressing!

I’m feeling mighty satisfied!