RECIPE REDUX: Cauliflower, Sprouts & Beans in 'vinaigrette' (NYT)

You can use that wok for meals other than Asian-themed ones, if you like...sugar-less and flour-less skillet supper: cruciferous veggies and beans in an intriguing sauce, done in Wok, from The New York Times.

This recipe woks cauliflower, brussels sprouts and red beans in a mustard 'vinaigrette' -- minus the vinegar. The 'vinaigrette' consists of lemon juice, olive oil and Dijon mustard, whisked with a little water or vegetable stock.

SCRUMPTIOUS Saturdays: Vegetarian Stuffed Peppers

A great little meal in a pocket, so to speak:

You will need: sharp knife, cutting board, large glass or plastic bowl, skillets.

Ingredients: 5 green peppers, hollowed out; 1 can black beans; 1 large onion, diced and sauteed; 1 package of mushrooms, diced and sauteed; fresh rosemary, to taste; salt and pepper, to taste; 2 tbsp. balsamic vinegar; 1/2 lemon, juiced.

Notes: chop and saute the veggies; mix the other ingredients in a bowl, then add the veggies. Mix, stuff the peppers, and bake the peppers on a cookie sheet at 325 degrees for 35 to 45 minutes.

TIPS Tuesdays: Fascinating Steak Sauce in Insulin-Resistance Menu

Here's an interesting menu I found while surfing; it's from a naturopathic clinic in Omaha. They've developed a menu that combats insulin-resistance, and it looks very much like a 'factually food' diet should look: no refined carbs whatsoever, and an emphasis upon protein, and water-soluble fruits and vegetables. Rather than get into the details of which veggies they would prefer you to eat, I just link to the menu here.

Among their neat recipe accompaniments in this menu is what sounds like a delicious steak sauce, composed of tahini, lemon or lime juice, flax oil, tamari or soy sauce, and spices to taste. Nice!