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