Tag Archives: alfalfa sprouts

The Healthiest Quinoa, Saratoga Springs

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Healthy Quinoa Dinner

Since Kiyo and I are leaving in about an hour to get John Brown BBQ and then Nutella hot chocolates at Il Bambino, I cannot claim to be a healthy eater today; but I’d still like to share this impressively healthy and well-rounded, gluten-free, vegetarian and vegan dinner I made last year at my apartment in Saratoga.

Ingredients (click each item to see nutrition profile):

Sauteed Celery & Onion

First I sautéed celery (health benefits here), red onion (health benefits here) and garlic (health benefits here) in less than a tablespoon of grapeseed oil (health benefits here).

Cooking Kale

Next, I chopped and sautéed a bunch of kale, the favorite food of health freaks (benefits here).

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The Bottom Line Burgers, Washington D.C.

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When Kiyo and I visited Zan in D.C. last summer, during our day of sightseeing we stopped at The Bottom Line (the first place we could find) for lunch, since walking around the entire city had made us ravenous.

I ordered the blue cheese burger, which was absolutely loaded! I am a huge fan of cheese, but this was a bit too much, even for me. After gorging for a while, I had to scrape off some of the cheese.

The same goes for this bacon cheeseburger that Kiyo ordered; there is just so much cheese on it! One great touch to the dishes was the spice mixture that was sprinkled on top of the french fries.

Zan’s garden burger actually looked the best; it was made of rolled oats, brown rice and mushrooms, and topped with provolone cheese, the standard onion, tomato and pickles, mustard and sprouts.

The Bottom Line

Location: 1716 I St NW, Washington, DC 20006 Phone: (202) 298-8488

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The Counter, Honolulu

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Any trip I take to The Counter at the mall near my house in Hawaii is incomplete without an order of deep-fried dill pickle chips, which come with the most delicious (and unlisted) sweet-and-sour style dipping sauce. As you can see at the top of the picture, The Counter (which is a chain, by the way) gives each customer a clipboard with their build-your-own-burger menu, which you fill out and hand in to your waitress.

When Kiyo and Austin visited me this winter, we of course stopped in for burgers one afternoon. You select a choice of burger, cheese, up to four toppings, a sauce, and the bun. My choice that day (it is so, so difficult to decide what you want when there are so many options and possible combinations… they claim there are 312,120+ possibilities!) was a turkey burger on a whole-wheat bun with provolone cheese, alfalfa sprouts, organic mixed greens and jalapeños (there may have been more toppings but I don’t remember) with roasted garlic aioli sauce. Getting your “fast food” fix while really enjoying real, fresh food at The Counter is never disappointing; and it is fun to visit time and again since the possible burger/cheese/toppings/sauce/bun combinations seem limitless!

The Counter

Open: Sunday-Thursday 11 a.m. – 9 p.m., Friday-Saturday 11 a.m. – 10 p.m.

Location: 4211 Waialae Avenue, Honolulu HI 96816 Phone: (808) 739-5102

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The Works Bagel, Kailua

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One of the best places for breakfast food in Kailua is Morning Brew. For only $4.97, you can get the “bagel with the works,” which is your choice of bagel with flavored cream cheese, capers, sprouts and tomatoes. The flavored cream cheeses are either sun-dried tomato or pesto, and I usually get an everything bagel with pesto cream cheese. Usually I eat my bagels with bacon, but this bagel is so simple yet flavorful (not to mention healthier than normal bagels with “the works”) that sometimes I drive all the way into Kailua to buy one! Sprouts should be incorporated into more dishes, in my opinion. They are healthy and low in calories, and provide an extra little crunch to a dish, as well as a bite of freshness.

Morning Brew Hawaii

Open weekdays 6:00 am – 9:00 p.m. Fridays and Saturdays 6:00 a.m. – 10 p.m.

Location: 600 Kailua Road, Kailua, HI Phone: (808) 262.7770

Morning Brew on Urbanspoon

Sunday Dinner, Saratoga Springs

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For my second turn at Sunday Dinner, Kiyo and I made chicken breast with herbs, spices and grape seed oil, along with a salad and mashed potatoes. The salad was a simple combination of romaine lettuce, garlic-stuffed olives, cherry tomatoes, red onion, and alfalfa sprouts topped with Newman’s Own Balsamic Vinaigrette. The mashed potatoes were pretty unhealthy, but also creamy and delicious, because I wanted to try loading them with all the ingredients I would normally eat with a baked potato: cheddar cheese, sour cream, bacon, and chives.