Dinner Day 11

Jan 15, 2016 | Week 2 - Dinner

Sarita-Fionna’s Corn-Bean-Rice Salad (Oldways) INGREDIENTS Serves 8 2 cans black beans, well rinsed and drained 4 cups of cooked and cooled brown rice 1 can of corn, drained, or 12 oz bag of frozen corn, thawed 1 small jar roasted red peppers, chopped (fire...

Breakfast Day 9

Jan 15, 2016 | Week 2 - Breakfast

Southwest Tofu Scramble (Grateful Grazer) INGREDIENTS Serves 2-3 1 block firm tofu 1 tbsp grapeseed oil or cooking oil of choice 1 tsp turmeric ½ tsp chili powder ¼ tsp cayenne pepper ¼ red onion diced ¼ cup cherry tomatoes quartered ½ bell pepper diced 1 cup baby...

Lunch Day 1

Jan 8, 2016 | Lunch

Quick & Easy Lemon and Dill Bean Salad INGREDIENTS Serves about 4-6 3 cups of already cooked beans (1 garbanzo, 1 kidney, and/or cannellini beans)* (equal to 2- 15.5 oz cans) 1 medium tomato (diced) 1 medium yellow onion (chopped) 4 celery stocks (chopped) 1 tbsp...

Dinner Day 7

Jan 2, 2016 | Dinner

Spicy Three Bean Veggie Chili (Grateful Grazer) INGREDIENTS Serves: 6-8 2 tsp grapeseed oil (or other cooking oil) 1 onion, diced 2 carrots, peeled + chopped 2 ears corn kernels 2 cloves garlic, minced/pressed 1 tomato, diced 1 28-oz can diced tomatoes 1 can black...