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