Here a Seaweed Wrap w Seafood

Seaweed Wrap

Wrap up your colorful, healthy snack with endless possibilities of well-balanced colorful ingredients. This wrap starts and ends with a tangy sauce filled with good fats and protein with tahini, vinegar, lemon juice, tamari sauce and more. We will wrap up a variety of julienne fruits and vegetables, which may include fennel, bell pepper, daikon,…

Lisa Miller 2812

Meals for a 12 hour Workday

Healthy Eating On the Go! Eating for a 12-Hour Shift without a Kitchen A local hospital hired our team to teach 60 doctors how to eat healthfully during their long shifts. They need complete balanced meals and snacks that are easy to prepare, pack and eat without the convenience of a kitchen during their shift….

Cooking for the Week 1406

Cooking for the week tip

Eat well everyday without spending all evening in the kitchen!   Plan your meals to always provide for 2-3 meals from each dish.  Before serving, place servings for future meals in glass storage containers with the lid off to cool. Cover and place in the refrigerator when room temperature.    It’s a planned meal prepared…

Kale Quinoa Salad

Festive Kale and Quinoa Salad

Kale and Quinoa Winter Salad 2015-09-02 22:24:02 Write a review Save Recipe Print Ingredients Ingredients: Salad and Quinoa 2 cups sprouted quinoa (dry) 6 cups chopped organic kale 2 Tbs dried cranberries 2 organic apples 1 Tbs. grated fresh ginger 3 stalks organic celery (diced) 1.5 cups walnuts 1-cup pomegranate seeds ½ cup crumbled goat…

Scone Making 2520

Scone Tip

To avoid a Burnt Bottom: Bake in the center of the oven rack in a 375F preheated oven. Line a large baking sheet with parchment or silicone mat. Put the lined baking sheet into another to protect the bottom of the scones from the high heat.

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