Eggs with Chili

While no one in my family requires a gluten free diet, I try to provide meals less on wheat/wheat products and more on vegetables, protein, other carb choices. My wife has to watch her gluten intake. So far, so good.

This morning, I fixed a simple omelet topped with some left-over homemade chili (vs salsa that has much more sugar) and a little cheese.

It was fast, easy and very tasty. There will be no fast food stop on the way to work!

Learn to eat healthy and you won’t be tempted by the convenient but not-so-healthy choices you see everyday.


What Do I Do With Quinoa by Aurelia d’Andrea


I can still remember the day I learned that quinoa is actually pronounced “KEEN-wah” and not, as I’d been calling it for an embarrassingly long time, “kwin-OH-ah.” That revelatory moment was nearly as profound as when I tasted quinoa for the very first time. How could I have been so slow to catch on to this delicious, fast-cooking, nutrient-dense food—and its proper pronunciation?

In the last couple of decades, quinoa has experienced a bit of a renaissance, but it’s been around for a very long time—5,000 years, give or take a few centuries. The Incas are credited with domesticating the wild weed, and it’s still a major crop in the Andes, where it is grown for a worldwide export market as well as eaten by local populations.
Technically, quinoa isn’t a grain, but a seed; like close cousin amaranth, the plant produces willowy flowers loaded with tiny grain-like seeds that spill out of miniscule husks when dried. It’s gluten-free and easily digestible, making it a healthy alternative to barley, rye, bulgur, and other foods in the wheat family.

Quinoa’s flavor (nutty and earthy) and texture (firm and mildly crunchy) lend it to many modes of edible enjoyment. I’ve been known to eat it straight out of the pot (I cook it in a rice cooker) with just a sprinkle of salt or a splash of soy sauce. It’s also an ace stand-in for any cooked grain you might serve with vegetables, and especially in main-dish salads; simply add a cup or two of cooked and cooled quinoa to a large salad bowl, throw in some chopped veggies—onion, bell pepper, corn, black beans, or even smoked tofu—then toss with your favorite vinaigrette. The quinoa absorbs all the delicious flavors and doesn’t go soggy, and it tastes even better the next day.

Besides the standard tan-colored quinoa, there’s a red variety with a firmer, even nuttier texture. It’s equally nutritious, but not as widely available as the regular stuff.

Read more here:

Brussels Sprouts & Apple Hash


Many variations are possible. You could add toasted pecans, hazelnuts, or dried cherries; change the champagne vinegar to apple cider vinegar, sherry vinegar, or orange juice; or even replace the apple with a crisp pear.

Brussels Sprout and Apple Hash – Recipe
Serves 3 to 4
20 minutes

– 3 tablespoons unsalted butter
– Half a medium white onion, finely diced
– Kosher salt
– 1 crisp apple, such as a Pink Lady, peeled, cored, and finely diced
– 1 pound Brussels sprouts, cleaned, bottoms trimmed, and sliced about 1/4 inch thick (about 4 cups sliced)
– 2 fresh sage leaves, thinly sliced
– 1/2 teaspoon minced fresh rosemary leaves
– 2 teaspoons champagne vinegar
– 2 teaspoons honey

Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook until beginning to brown, about 4 minutes.

Add the apple and a pinch of salt. Raise the heat slightly and cook, stirring occasionally, until the apple starts to brown, about 2 minutes.

Add the Brussels sprouts, a big pinch of salt, the sage, and rosemary, and cook, stirring occasionally, until sprouts are wilted and well browned, about 10 minutes.

Add the champagne vinegar and honey and toss to coast, scraping any delicious browned bits from the bottom of the pan. Taste and adjust the seasonings; it will likely need more salt, and you may also want to add more honey or vinegar to suit your taste.

Serve hot.