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Tofu with Greens & Noodles
Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with...
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White Bean, Roasted Red Pepper, and Arugula Salad
I was pretty happy when I saw that our CSA box this week included arugula, because I’d been wanting to make this salad from Fitness Food a second time — the first time we brought it over to a dinner...
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Fettuccine with Ricotta & Tuna
Tonight’s meal comes from Fitness Food (hey Carrie, try this one!) — whole wheat pasta is tossed in a creamy sauce made with ricotta cheese, arugula, and basil, and tossed with tomatoes and tuna. This...
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Poached Salmon Kedgeree
A new, tongue-tingling recipe for us tonight from Fitness Food. Kedgeree is an Indian-inspired British dish of eggs, fish, and rice — you can read a detailed history here. Apparently it’s a popular...
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Thai Chicken Burgers
This chicken burger recipe comes from Fitness Food. Ground chicken is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties. It’s served with ribbons of...
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Tuna Steaks on Cilantro Noodles
Lisa has running group on Tuesdays, so I try to find recipes that can be prepared relatively quickly and don’t depend on exact timing — and so we can eat as soon as she walks in the door! This pasta...
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Roasted Vegetables with Chickpeas and Couscous
Vegetarian Week continues here at We [Heart] Food, with this recipe (okay, it uses chicken stock, but you could replace with vegetable stock) from Fitness Food. Nothing too fancy here, just a huge...
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Catch-Up Post #2: Tilapia with Shiitake Mushrooms
A month or so ago, we made this easy fish dish, adapted from a recipe in Fitness Food: The Essential Guide to Eating Well and Performing Better. The original used fish steaks (snapper, halibut,...
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Paella-Style Rice with Shrimp and Veggies
I adapted this recipe from Fitness Food, omitting the ham and white wine (didn’t have any on hand — added more shrimp and broth), and replacing the peas with chopped green beans (ditto — use what you...
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Red Lentil & Vegetable Lasagna
Here’s a cool twist on vegetarian lasagna: in addition to vegetables like zucchini and carrots, red lentils provide an unexpected texture and a boost in protein. The recipe comes from Fitness Food —...
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