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As Healthy Eats’ resident vegetarian, I’m always on the lookout for recipes that meet our nutritional guidelines and my (chosen) dietary restrictions. When I came across this fried rice recipe, I bookmarked it immediately. This dish cooks up fast, has added protein (thanks to the tofu and edamame) and was a great way to use up the leftover brown rice hanging out in my refrigerator. Next time, rather than canola oil, I’m going to try it with healthier rice bran oil.
Ready to get your zucchini on? Here are seven inventive ways to cook it up now. Grilled Zucchini Rolls with Herbs and Cheese Attention, goat cheese fans! Here, the creamy spread, plus parsley and lemon juice, is topped with spinach and basil leaves before being rolled up in slices of grilled zucchini. Zucchini Parmesan CrispsRead more