Cheddar Broccoli Quiche
I found a lot of last minute dessert collections this Sunday evening. (Today being 08/04/2019 in case you are searching recipes by the days of my calendar.)
You might wonder what has come over me to over-do over-doing re-blogging lately?
I am rather bored with everything that is happening right now. I had a difficult couple of minor injuries in July and I have to convalesce for the entire remainder of the month of August at least, possible September. This allows me to spend more time searching internet recipes.
But I’m doing okay otherwise, I just can’t really work at my usual things.
Roasted Ginger and Rhubarb Upside Down Cake
Who wouldn’t love any of these chopped salads in a ciabatta bread bun?
The new definition of “roll your own!” …. Kale Wraps.
(Now you see, if this WAS my Facebook page, I’d be compelled to add: “now at McDonald’s.” I wasn’t at all happy at the fast food industry’s inclusion of vegan burgers and I went on about it on Facebook for a week or more while back. I believe vegetarian food should be segregated into its own fast food industry; that would really be divine; but to handle cheeseburger time with impossible burger time — is just cheeky and not even happy. So seriously, Kale Wraps is truly more ethical overall I think.)
I know that many people won’t allow themselves to change a delicious healthy cooked pasta salad, like this, from a whole wheat to another kind of pasta, because it’s some kind of failed vow in the cosmos. Diets and health plans that work out in the cosmos, rarely help us when we’re trying to help ourselves and not the cosmos: otherwise, kudos. (I pretend to know anything about any topic frequently and refuse to say why; probably because, I don’t have a good reason.)
But just for the case of sounding convincing, I could make an assumption for myself and anyone, that, if you changed, whole wheat pasta to no-gluten pasta, or else to spinach pasta, or even tri-colore pasta — you are advancing in the race of a healthy pasta dish and not having to indulge all the dehydrating glutens, however fulfilling, that healthy whole wheat lends to a diet. It’s a wonderful formula for energy and digestion, but it doesn’t solve everyone’s demands to eat well enough to finish right in the culinary column of what is good for you — you have to eat what you like; seriously, that was the entire post here for me, to have tried to say that, it’s a shame to toss off excellent good-for-you recipes, especially pasta recipes, because you can’t fulfill the whole song and story of it.
I don’t have a whole lot of confidence in wheat pasta as being the healthiest alternative — it has a great deal of gluten and sugars in it, and reduced starches enough, and however, that reduce caloric intake and that’s all; so for that matter, it can be considered healthy. But it’s healthier just to reduce the oleo resin of the pasta (dish) overall and stick to regular durum flour wheat pasta. (Just a thought.)