Salsa-chopped tomato, shallot, cilantro, jalapeno, lime, coarse salt
in small bowl, combine tomato, shallot, cilantro and jalapeno pepper. stir in a squeeze of lime and add a pinch of salt.
Scramble eggs until set. While eggs are cooking warm rinsed and drained black beans. Plate eggs, top with beans and salsa. Add mushrooms and spinach if desired.
Peach Smoothie Frozen peaches, plain 2% Greek yogurt, banana, almond butter, flaxseed, vanilla, spinach LUNCH Salad in a Jar Layer: Dijon Vinaigrette, grape tomatoes, sliced hearts of palm, shredded red cabbage, cooked quinoa, bell pepper, spinach. Shake and eat! Dinner Lemony Salmon with Broccoli and Tomatoes Serves 4 2 lemons, 1 head broccoli (trimmed), 10 ounces grape tomatoes, 4 garlic cloves, minced, 1/4 tsp red pepper flakes, 1/2 tsp coarse salt, freshly ground pepper, 1 cup Kalamata olives. Juice 1 lemon into small bowl, whisk in olive oil. Thinly slice remaining lemon. Place broccoli, tomatoes, and garlic in skillet with salmon fillets, sprinkle with red pepper, salt and black pepper, top with lemon slices. Pour 1/2 lemon-oil and 1 cup water in skillet. Cover tightly, bring to boil and then reduce heat to medium and simmer 10 minutes until salmon is cooked through and broccoli is tender.Spoon olives and remaining lemon oil mixture on top. Whole Wheat Penne with Chicken Whole Wheat Penne Pasta (can use spaghetti as well) Extra Virgin Olive Oil 3 cups cubed eggplant Coarse salt 2 cups cubed zucchini 1 cup halved grape tomatoes 2 garlic cloves, minced 6 ounces cooked chicken breast Black pepper, basil Bring large pot of salted water to boil, add pasta and cook til al dente. Reserve 1 cup of water and drain the rest. While pasta is cooking, heat olive oil in skillet. Add eggplant and salt and cook until golden. Add zucchini, cook stirring until golden. Add tomatoes and garlic, cook. Add chicken, reserved pasta water and pasta. Cook over high heat for 3 minutes. Season with salt and pepper. Garnish with basil leaves.
Spiced Lentils with Roasted Green Beans and Quinoa
2/3 cup dried green lentils 2 cups low sodium vegetable broth 1 tsp. garlic powder 1 tsp. coriander 1/2 tsp onion powder 1/2 tsp chili powder salt, pepper 4 cups pre washed bagged green beans 2 tsp olive oil 1 cup cooked quinoa Preheat oven to 425 degrees F. in small pot, combine lentils and broth and bring to boil. cover and reduce heat to med-low. Simmer for 25-30 minutes or until lentils are tender, drain excess liquid. Gently stir in garlic powder, coriander, onion powder and chili powder, salt and pepper. While lentils are cooking, in large bowl, toss green beans with olive oil and sprinkle with salt and pepper. Spread green beans on baking sheet and roast, stirring occasionally for 20 minutes. Serve lentils warm over cooked quinoa, with side of roasted green beans.
1/4 C. Fresh lemon juice
1 Tbsp plus 1 tsp coarse - grain dijon mustard
1/2 C. Extra Virgin Olive Oil
Pinch coarse salt
Freshly ground black pepper
Whisk together lemon juice, mustard, olive oil, salt and pepper to taste. Refrigerate (will keep for 2 weeks)
Makes 7 servings
1/4 c. Low-fat buttermilk
1/4 C. Plain 2% Greek yogurt
1 tbsp. yellow onion, minced
1 clove garlic, minced
2 Tbsp. fresh dill, chopped
1/4 tsp. coarse salt
1/4 tsp freshly ground pepper
Whisk buttermilk, yogurt, onion, garlic, dill, salt and pepper. Refrigerate (will keep 5 days)