September 30, 2012

Bowl of Apple Jacks:

Ingredients:
- Kellogg's Apple Jacks Cereal
- Vanilla Almond Milk

Leftover Sunday! 
Homemade Black Bean Soup:

Ingredients:
- Organic Black Beans (2 cans, strained and rinsed)
- Water (2 cups)
- Canola Oil (2 Tbsp)
- Organic Carrots (2 sticks)
- Celery (2 stalks)
- Celery Leaves (1/8 cup)
- Yellow Onion (1/2 an onion, sliced)
- Cumin (1 Tbsp)
- Black Pepper (1/2 Tbsp)
- Onion Powder (1 Tbsp)
- Garlic Powder (1 Tbsp)
- Salt (1/2 Tbsp)

Vegetable Stock Instructions:
1. Place canola oil into a pan at medium heat.
2. Once pan is hot, add onions, celery, carrots, salt, and pepper.
3. Stir veggies frequently until slightly softened.
4. Then turn heat to low and add water, celery, and the remaining seasonings.
5. Turn the heat back up to medium and let cook for about 10-15 minutes.
6. Then remove from heat and let sit for 2-3 minutes.

Soup Instructions:
1. Add black beans and the liquid NOT the veggies to the blender/ food processor and puree.
2. Once the beans and stock have incorporated, add the veggies and puree.
3. Soup is done when consistency is slightly lumpy with pieces of veggies and beans.

Brown Rice w/ Eggs Over Easy:

Ingredients:
- 2 Whole Eggs
- Brown Rice (2/3 cup)
- Canola Oil (1 Tbsp)

Favorite Meal of the Day: Brown Rice w/ Eggs Over Easy

September 29, 2012

No Syrup-Needed French Toast:

Ingredients:

- 2 Slices of Raisin Bread

- 1 Egg

- Vanilla Almond Milk (1/4 cup)

- Cinnamon (2 tsp)

- Nutmeg (1/2 tsp)

- Vanilla Extract (1/2 tsp)

- Canola Oil (1 Tbsp)

Instructions:
1. Place skillet on the stove at medium-low heat with canola oil. 

2. Mix egg, milk, cinnamon, vanilla extract, and nutmeg in a dish.
3. Soak bread in mixture until soft. Note: place one into mixture at a time for even coat.
4. Cook french toast in hot skillet for about 1-2 minutes on each side.

Good Old-Fashioned Bowl of Cheerios:

Ingredients:
- Cheerios
- Vanilla Almond Milk

Marinated Chicken &  Sauteed Onions w/ Honey Roasted Corn and Pepper Corn Cake:

Chicken Marinade Ingredients:
- 1 Chicken Breast (cut into strips)
- Extra Virgin Oil (3 Tbsp)
- Lemon Juice (1 Tbsp)
- Onion Power (1 tsp)
- Garlic Powder (1 tsp)
- Black Pepper (1 tsp)
- Salt (1 tsp)
- Italian Seasoning (1 tsp)
Note: Marinated for about 2-3 hours and let chicken get close to room temperature before cooking in hot skillet oiled with canola oil (1/2 Tbsp).

Corn Cake Ingredients:
- Cornbread mix
- 1 Egg
- Canola Oil (2 Tbsp)
- Milk/Soy Milk (1/3 cup)
- Green Giant Honey Roasted Corn w/ Peppers (1/4 cup; folded into mix)

Favorite Meal of the Day: No Syrup-Needed French Toast

September 28, 2012

Scrambled Eggs w/ Sauteed Onions & Bell Peppers:

Ingredients:
- 2 Whole Eggs
- Onion (1/8 cup; diced)
- Bell Peppers (1/4 cup)


Roasted Corn & Pepper Corn Cakes w/ Maple Syrup:

Ingredients:
- Cornbread mix
- 1 Egg
- Canola Oil (2 Tbsp)
- Milk/Soy Milk (1/3 cup)
- Green Giant Honey Roasted Corn w/ Peppers (1/4 cup; folded into mix)
- Pure Maple Syrup (1-2 Tbsp)

Apple-Grapefruit Salad:

Ingredients:
- Romaine Hearts (3 leaves, cut into bite size pieces)
- Red/White Grapefruit (5 segments)
- Organic Granny Smith Apple (1/2 an apple; thinly sliced)
- Raw, Unsalted Sunflower Seeds (handful)

Vinaigrette:
- Extra Virgin Olive Oil (2 Tbsp)
- Lemon Juice (1 Tbsp)
- Black Pepper (1 tsp)
- Grapefruit Juice (1/2 Tbsp)

Favorite Meal of the Day: Roasted Corn & Pepper Corn Cakes w/ Maple Syrup

September 27, 2012

Brown Rice w/ Scrambled Eggs:

Ingredients:
- 1 Egg
- Brown Rice (3/4 cup)


Tuna-Pasta Salad:

Ingredients:
- Whole Wheat Pasta (2 cups)
- Tuna (1 can in water)
- 1/2 Celery Stock (cut into 1/2 inches)
- Raw, Unsalted Sunflower Seeds (handful)

Dressing:
- Extra Virgin Olive Oil (2 Tbsp)
- Lemon Juice (1 Tbsp)
- Black Pepper (1 tsp)
- Chile Powder (1 tsp)


Black Bean Soup w/ Brown Rice:

Ingredients:
- Brown Rice
- Organic Black Beans (2 cans, strained and rinsed)
- Water (2 cups)
- Canola Oil (2 Tbsp)
- Organic Carrots (2 sticks)
- Celery (2 stalks)
- Celery Leaves (1/8 cup)
- Yellow Onion (1/2 an onion, sliced)
- Cumin (1 Tbsp)
- Black Pepper (1/2 Tbsp)
- Onion Powder (1 Tbsp)
- Garlic Powder (1 Tbsp)
- Salt (1/2 Tbsp)

Vegetable Stock Instructions:
1. Place canola oil into a pan at medium heat.
2. Once pan is hot, add onions, celery, carrots, salt, and pepper.
3. Stir veggies frequently until slightly softened.
4. Then turn heat to low and add water, celery, and the remaining seasonings.
5. Turn the heat back up to medium and let cook for about 10-15 minutes.
6. Then remove from heat and let sit for 2-3 minutes.

Soup Instructions:
1. Add black beans and the liquid NOT the veggies to the blender/ food processor and puree.
2. Once the beans and stock have incorporated, add the veggies and puree.
3. Soup is done when consistency is slightly lumpy with pieces of veggies and beans. Pour over brown rice.


Favorite Meal of the Day: Black Bean Soup w/ Brown Rice

September 26, 2012

Almond-Vanilla Oatmeal & Apple-Berry Compote Reduction w/ Sunflower Seeds:

Oatmeal:
- Vanilla Almond Milk (1 cup)
- Oatmeal (1/2 cup)

Compote & Reduction:
- Organic Granny Smith Apple (1/4 of apple)
- Fresh/Frozen Blueberries (handful)
- Fresh/Frozen Raspberries (handful)
- Fresh/Frozen Strawberries (handful)
- Raw, Unsalted Sunflower Seeds (handful)
- Water (1/4 cup)
- Agave Nectar (2 Tbsp)
- Cinnamon (optional)

Instructions for Compote & Reduction:
1. Add water to the pot and bring to slight boil. Then add agave nectar.
2. Add berries and sunflower seeds and stir.
3. Remove berries and sunflower seeds once soften, using strainer to preserve the liquid. Set berries and sunflower seeds aside.
4. Place liquid back in to pot, with heat on medium-low and add apples.
5. Cook apples in pot for 2 minutes. Then remove, leaving liquid in the pot.
6. Turn the burner up to medium until liquid is boiling rapidly, then remove from heat.
7. Place fruit and nuts on top of oatmeal and drizzle reduction on top. Sprinkle cinnamon on top.


Apple-Veggie Salad Topped w/ Sunflower Seeds & Vinaigrette:

Ingredients:
- Romaine Hearts (5 leaves, in bite size pieces)
- Tomato (1/2; sliced and diced)
- Organic Carrots (1/2 a stick; cut into thin circles)
- Organic Granny Smith Apple (1/4 of apple, thinly sliced)
- Raw, Unsalted Sunflower Seeds (1 Tbsp)

Vinaigrette:
- Extra Virgin Olive Oil (2 Tbsp)
- Lemon Juice (2 tsp)
- Apple Cider Vinegar ( 1 tsp)
- Agave Nectar (2 tsp)
- Paprika (1 tsp)
- Black Pepper (1 tsp)

Homemade Black Bean Soup:

Ingredients:
- Organic Black Beans (2 cans, strained and rinsed)
- Water (2 cups)
- Canola Oil (2 Tbsp)
- Organic Carrots (2 sticks)
- Celery (2 stalks)
- Celery Leaves (1/8 cup)
- Yellow Onion (1/2 an onion, sliced)
- Cumin (1 Tbsp)
- Black Pepper (1/2 Tbsp)
- Onion Powder (1 Tbsp)
- Garlic Powder (1 Tbsp)
- Salt (1/2 Tbsp)

Vegetable Stock Instructions:
1. Place canola oil into a pan at medium heat.
2. Once pan is hot, add onions, celery, carrots, salt, and pepper.
3. Stir veggies frequently until slightly softened.
4. Then turn heat to low and add water, celery, and the remaining seasonings.
5. Turn the heat back up to medium and let cook for about 10-15 minutes.
6. Then remove from heat and let sit for 2-3 minutes.

Soup Instructions:
1. Add black beans and the liquid NOT the veggies to the blender/ food processor and puree.
2. Once the beans and stock have incorporated, add the veggies and puree.
3. Soup is done when consistency is slightly lumpy with pieces of veggies and beans.

Favorite Meal of the Day: Almond-Vanilla Oatmeal & Apple-Berry Compote Reduction w/ Sunflower Seeds

September 25, 2012

Carrot Sticks & Peanut Butter:

Ingredients:
- 2 Organic Carrots (bite sized pieces)
- Peanut Butter (1 Tbsp)


Apple, Avocado, Celery & Sunflower Seed Salad w/ Chile-Lemon Vinaigrette:

Ingredients:
- 1  Organic Granny Smith Apple (cut into chunks)
- 1/2 Avocado (diced; sprinkled w/ lemon for storage)
- 1/2 Celery Stock (1/2 inch thick cut)
- Raw, Unsalted Sunflower Seeds (handful)

Vinaigrette:
- Lemon Juice 1 Tbsp)
- Extra Virgin Olive Oil (2 Tbsp)
- Chile Powder (1/2 tsp)
- Agave Nectar (1 tsp)
- Black Pepper (pinch or two)


Tuna-Pasta Salad:

Ingredients:
- Whole Wheat Pasta (2 cups)
- Tuna (1 can in water)
- 1/2 Celery Stock (cut into 1/2 inches)
- Raw, Unsalted Sunflower Seeds (handful)

Dressing:
- Extra Virgin Olive Oil (2 Tbsp)
- Lemon Juice (1 Tbsp)
- Black Pepper (1 tsp)
- Chile Powder (1 tsp)

Favorite Meal of the Day: Tuna-Pasta Salad

September 24, 2012

Celery Sticks w/ Sunflower Seed-Peanut Butter:

Ingredients:
-2 Celery Stalks (cut into bite-sized pieces)
- Peanut Butter
- Raw, Unsalted Sunflower Seeds


Leftover Monday!
Black Beans & Brown Rice w/ Veggies:

Ingredients:
- 1 Can of Organic Black Beans
- Brown Rice (2 cups)
- Bell Peppers (3/4 cup)
- Onion (1/4 cup; diced)
- 1/2 of a Avocado
- Lemon Juice (2 tsp)
- Extra Virgin Olive Oil (1 tbsp)

Snack: Apple Slices

Ingredients:

- 1 Organic Granny Smith Apple

Spicy Black Bean Burger w/ Baked French Fries:

Ingredients:
- Morning Star Spicy Black Bean Burger
- Tomato
- Romaine Lettuce
- Extra Virgin Olive Oil
- Seasonings
- Whole Potato

Instructions:
1. Preheat oven to 425F
2. Wash, peel and cut the potato.
3. Drizzle extra virgin olive oil and any seasonings.
4. Place potatoes on a non-stick tray.
5. Bake for 25-35 minutes

September 23, 2012

Egg Whites w/ Bell Peppers & Tomatoes:

Ingredients:
- 2 Egg Whites
- Bell Peppers (1/4 cup)
- 1/2 Tomato
- Onion (1/8 cup; diced)

Black Beans & Brown Rice w/ Veggies:

Ingredients:
- 1 Can of Organic Black Beans
- Brown Rice (2 cups)
- Bell Peppers (3/4 cup)
- Onion (1/4 cup; diced)
- 1/2 of a Avocado
- Lemon Juice (2 tsp)
- Extra Virgin Olive Oil (1 tbsp)


Tuna-Pasta Salad Lettuce Wraps w/ Baked Carrots & Toasted Sunflower Seeds:

Lettuce Wraps:
- 1 Can of Tuna
- Whole Wheat Futilli Pasta (1 1/3 cups)
- Tomato (1/2 cup)

Wrap Dressing:
- Lemon Juice (1 Tbsp)
- Extra Virgin Olive Oil (2 Tbsp)


Baked Carrots:
- 3 Whole Organic Carrots (peeled; halved)
- Extra Virgin Olive Oil (4 Tbsp)
- Cinnamon (2 tsp)
- Agave Nectar (1 Tbsp)
- Raw, Unsalted Sunflower Seeds (handful)

Instructions:
1. Preheat oven to 350F.
2.Wash, peel, and cut carrots into bite-sized pieces
3. Combine 2 Tbsp of Extra Virgin Olive Oil, 1 Tbsp of cinnamon and 1/2 Tbsp agave nectar.
4. Place cut carrots non-stick baking sheet, and dizzle half of the sauce over all of the carrots and pinkle a handful of sunflower seeds on top.
5.Bake for 26 minutes uncovered.
6. After 26 minutes remove the carrots from the oven and turn them over.
7. Dizzle the remaining sauce, and bake for an additional 15 minute covered with foil.


Favorite Meal of the Day: Tuna Salad Lettuce Wraps w/ Baked Carrots & Toasted Sunflower Seeds

September 22, 2012

Tuna & Grapefruit Salad w/ Grapefruit-Lemon Vinaigrette:

Ingredients:
- 6 Romaine Leaves (cut in bite size pieces)
- 1 Celery Stock (1/2 inch thick cut)
- Tomatoes (sliced/diced)
- 1 Can of Tuna in Water (rinsed)
- 4 Whole Red/White Grapefruits (cut into segments)

Vinaigrette:
- Fresh Grapefruit Juice (1 Tbsp)
- Lemon Juice (1 1/2 Tbsp)
- Extra Virgin Olive Oil (3 Tbsp)
- Black Pepper (2-3 pinches)
- Agave Nectar ( 1 1/2 tsp)

Apple, Avocado, Celery & Sunflower Seed Salad w/ Chile-Lemon Vinaigrette:

Ingredients:
- 2 Organic Granny Smith Apples (cut into chunks)
- 1 Avocado (diced; sprinkled w/ lemon for storage)
- 1 Celery Stock (1/2 inch thick cut)
- Raw, Unsalted Sunflower Seeds (handful)

Vinaigrette:
- Lemon Juice 2 Tbsp)
- Extra Virgin Olive Oil (4 Tbsp)
- Chile Powder (11/2 tsp)
- Agave Nectar (1 tsp)
- Black Pepper (pinch or two)

Spinach & Bell Pepper Pasta w/ Agave-Pepper Dressing:

Ingredients:
- Whole Wheat Fusilli Pasta (2 cups)
- Fresh/Frozen Spinach Leaves (1 1/2 cups)
- Fresh/Frozen Bell Peppers (1 cup)
- Onion (1/4 cup; diced)
- Canola Oil (1 Tbsp)
- Tomato Sauce (1/2 Tbsp)
- Celery Leaves (1/4 cup)

Dressing:
- Extra Virgin Olive Oil (2 Tbsp)
- Agave Nectar (1/2 tsp)
- Black Pepper (pinch or two)

Favorite Meal of the Day: Apple, Avocado, Celery & Sunflower Seed Salad w/ Chile-Lemon Vinaigrette