Experiments on the Healthy Side

I am always attempting to cook food that is healthier and better tasting. In that vein, I picked up a box of Inca Red Quinoa and decided to make a pilaf with it. I combined yellow onions, baby bella mushrooms, red peppers, carrots and pre-cooked roasted chicken with some oil in a dutch oven and added the quinoa and water. Brought everything to a boil and let simmer for 15 minutes. The only ingredient that I didn't add which I could have used was salt, but I often leave that out for personal taste. This was an excellent dish that sat lightly on my tummy but also kept me full for the rest of the evening.

I picked up the quinoa at a local health food store called Good N Natural. Though I greatly appreciate large chains like Wild Oats and Whole Foods for their ability to mainstream healthy and responsible grocery items, I can't help but prefer the smaller, mom-and-pop stores for their intimacy and ability to cater to their clientèle. The staff at Good N Natural is knowledgeable and gracious. They have a good selection of products and always have something I've never tried before. I also notice that they often have sales, which is always appreciated. Having a local store means that I don't have to face a long subway trip to get my healthy fix, but as I always believe in balance, I still make the trip to Whole Foods and the Union Square Farmer's Market (my favorite in the city), as well as my local asian market and chain supermarket. It may seem like a lot of running around, but it really makes a difference when you find the perfect place to buy what you love.

Today's Dinner

Tonight's menu: roasted chicken with pirogies and broccoli.  Not very exciting but far better than take-out. I have some salmon in the freezer, I think I'll take it out to defrost for tomorrow's dinner. It's rather difficult to cook when the weather is hot and humid, but I'm making a concerted effort to not spend too much money on food. Like I always say, keep that pantry full!