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
 
DIRECTIONS:
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.

​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) 

QUINOA SALAD
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)

OVERNIGHT OATS
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) ​

(this picture does not give these bites justice)
​

INGREDIENTS
1 bag of frozen broccoli (or one head of fresh broccoli, cut up)
1 head of cauliflower, cut up
1/4 cup onion, finely chopped
1 tsp. minced garlic
1 tsp. salt
2 eggs
1/2 cup shredded cheddar cheese 
1/2 cup almond flour

PREPPreheat oven to 400 degrees.

Fill a medium saucepan with water and bring to a boil. Aggressively season with salt. Boil the broccoli and cauliflower in water for about two to three minutes. Drain and finely chop the cooked broccoli. In a mixing bowl, add broccoli, onion, garlic, cheddar, egg, and almond flour.  Mix well and chill in the refrigerator for 15–20 minutes.
Spray a nonstick mini muffin tin with nonstick spray. Drop spoonfuls of mix into each slot, pressing down to firmly pack in the mixture. 
Bake for 15-20 minutes.

Enjoy! 

Is it just me, or are you loving the sunshine and "warmer" temperatures?  By warmer temperatures here in Minnesota in February, I mean lack of blizzards in the forecast.  These longer days of sunshine and melting snow make me want to trade in my comfort food soups for some leafy green salads full of protein and healthy dressings.  

For my salad, I love to chop up the veggies so I'm not shoveling big leaves in my mouth and love a variety of flavors ranging from salty to sweet, and the more crunch the better.  Pictured in the salad below is spinach and leafy greens (chopped up), onion, sliced cucumber, sliced strawberries, a sprinkle of blueberries, a few walnuts and some shredded chicken for protein and satisfaction. 

​
To top it all off, I have a homemade Raspberry Vinaigrette dressing.  

Raspberry Vinaigrette
1/2 cup fresh raspberries
2 Tbsp. raw honey
1 Tbsp. plain Greek yogurt
3 Tbsp. fresh lemon juice
1 1/2 tsp. finely grated lemon peel
1 Tbsp. chopped fresh tarragon (or 1 tsp. dried tarragon)
1/2 tsp. ground black pepper
1/2 cup extra-virgin olive oil
1. Place raspberries, honey, yogurt, lemon juice, lemon peel, tarragon, pepper, and salt (if desired) in blender; cover. Blend until smooth. 
2. Slowly add oil, blending until well mixed