Jan 15, 2016 | Week 2 - Dinner
Black Bean Enchiladas (Healthy Grocery Girl) INGREDIENTS Serves 4 1 cup dry quinoa 2 cups water 1 can (15-ounces) black beans 1 medium sweet red bell pepper 1 cup green onion, sliced Enchilada sauce (Organic store-bought) 12 Organic corn tortillas INSTRUCTIONS 1....
Jan 15, 2016 | Week 2 - Lunch
Warm Spelt Berry Salad with Cinnamon Balsamic Vinaigrette (Grateful Grazer) INGREDIENTS Serves 4-6 1 cup spelt berries or wheat berries 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar ½ tsp pure maple syrup ½ tsp cinnamon 1 clove garlic minced 2 tsp grapeseed...
Jan 15, 2016 | Week 2 - Dinner
African Heritage Spicy Chickpeas (Oldways) INGREDIENTS 1 tablespoon Extra Virgin olive oil 1 medium size yellow onion 1 teaspoon curry 1 teaspoon ginger ¼ teaspoon allspice A pinch of cayenne pepper 2 cans garbanzo beans (14.5 oz), no salt added, or thoroughly rinsed...
Jan 15, 2016 | Week 2 - Lunch
Vegan Chili (Fettle Vegan) INGREDIENTS 1 tablespoon coconut oil 4 cloves garlic, minced 2 medium onions, chopped 3 bell peppers, diced into 1/2 inch pieces 2 serrano peppers, diced 2 medium sweet potatoes, cubed 2-15 ounce cans diced tomatoes 1-6 ounce can tomato...
Jan 15, 2016 | Week 2 - Lunch
Broccoli & Cashew Cream Soup (Bluezones) VEG OUT Challenge Note: Serve with sourdough bread or 1/2 sandwich using Chickpea Salad from lunch on Day 5 This recipe was featured on the Dr. Oz episode, “Cooking Lessons for Longevity” INGREDIENTS 1/2 cup raw cashews,...
