15-ounce can black beans, no salt added, rinsed and drained
1 cup cooked quinoa (according to package directions)
1 cup fresh or frozen corn
1 small red bell pepper, chopped
1 cup chopped fresh mango
1/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 small jalapeño pepper, seeded and finely diced
juice from 1 medium lemon or lime
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric
Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
Drizzle over the mixture and toss. Refrigerate until ready to serve.
Greek Chicken ‘N’ Rice Bowl
I have found that there are so many yummy looking ways to make it, but being the chia pudding rookie that I am, I just stuck to the basics to see how I liked it.
Here's the recipe:
3/4 Unsweetened Almond Milk (or can use Coconut Milk)
2-3 Tbsp. Chia Seeds
1 tsp. Vanilla Extract
1 tsp. honey
Mix all liquid ingredients, then add stir in Chia Seeds. Refrigerate overnight. In this photo I topped it off with blueberries and slivered almonds.
4 Tbsp. of coconut oil
8 Tbsp. chocolate Shakeology
4 tsp. natural peanut butter (or PB2)
Please 2 tablespoons of coconut oil in a microwave safe bowl. Microwave for 30 seconds until coconut oil is liquefied.
Stir in 4 tablespoons of chocolate Shakeology.
Divide the chocolate mixture evenly between 8 spots in a mini muffin tin. Place in freezer for 5 minutes.
Spoon on peanut butter. Divide rest of chocolate mix evenly between 8 spots. Freeze again & ENJOY!
SWEET POTATO & ROASTED RED PEPPER BISQUE
2 cups water
2 medium sweet potatoes (or yam), peeled, cubed
1 medium red bell pepper
2 tsp. finely grated ginger root
1 Tbsp. extra-virgin olive oil
2 cups vegetable broth (or water)
Herbal seasoning blend, to taste (optional) (I used Trader Joe’s 21 Seasonings Salute)
Pre-heat oven to 415 Fahrenheit. Spray a pan with olive oil and put red peppers in pan. Cook red peppers for 15 minutes.
Bring water to a boil in a small saucepan over medium heat; add sweet potato, cook for 5-7 minutes. Drain and set aside.
Place sweet potato, bell pepper, ginger, oil, and broth in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel. Blend until smooth. If consistency is too thick, add water. Heat soup in a medium sauce pan over medium heat; cook, stirring frequently for 4 to 5 minutes, or until hot. (makes 2 servings)
1 cup cooked quinoa
2 Tbsp. extra virgin olive oil
Himalayan salt (for taste)
2 Tbsp. fresh lime juice
¼ c. shredded carrots
¼ c. steamed asparagus, cut
1 medium cucumber, peeled, diced
1 pepper (oregano, red or yellow, or a variety of all three)
1 c. garbanzo beans
2 Tbsp. cilantro
*This recipe is a variation from a Quinoa Salad recipe that comes in the Ultimate Reset cookbook, but like I said… not the greatest at following directions, so I made it this way)
(makes 2 servings)
1/4 C Yogurt
1/2 C milk ( I use almond milk)
1/2 C old fashioned oats (I use steel cut oats)
1 TBSP. chia seeds
Then I add in honey and sometimes vanilla extract or almond extract. Cinnamon would be good too. Sometimes I also add Shakeology (just add some extra milk then)!
Right before eating is when I add "the fixings" like fruit, nut, coconut, etc.
(makes 1 serving)