Print Not Fried Refried Beans Author: Skinny Taste Prep time:  5 mins Cook time:  55 mins Total time:  1 hour Serves: 6 servings   Ingredients 1 cup dried pinto beans, soaked for 8 hours and drained 3 cups water ½ yellow onion, chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder ¼ teaspoon…

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Print Mexi-Quinoa Chicken Casserole Author: AllRecipes Prep time:  20 mins Cook time:  35 mins Total time:  55 mins Serves: 5 servings   Ingredients 2 cups unsalted or reduced sodium chicken broth 1 cup quinoa 2 tablespoons olive oil, divided 3 skinless, boneless chicken breast halves, cut into bite-size pieces 1 onion, chopped 1 green bell pepper, chopped…

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Print Quinoa & Beet Salad with Feta Author: The Fresh Beet Nutrition   Ingredients 1 cup quinoa, uncooked 4-5 small beets, tops removed 1 TBS cooking base or stock ¾ cup crumbled feta 2 limes, juiced ¼ cup fresh herbs – basil, sage, or parsley would be good Instructions ) Boil your beets. Wash and scrub…

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Print Asian Inspired Quesadillas Author: Destination Moderation Prep time:  15 mins Total time:  15 mins Serves: 2 servings   Ingredients 2 burrito sized whole wheat tortillas ½ red bell pepper, lightly sauteed ¼ c cooked edamame ½ c shredded purple cabbage 4 oz cooked chicken ½ c mozzarella cheese, shredded salt and pepper to taste Asian Dip:…

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Print Pressure Cooker Spaghetti Squash Author: Eating Well Prep time:  5 mins Cook time:  10 mins Total time:  15 mins Serves: 4 servings   Ingredients 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded ¼ teaspoon salt ¼ teaspoon pepper Instructions Pour 1 cup water into a multicooker. Sprinkle squash with salt and pepper and place…

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Print Baked Zucchini Parmesan Fries Author: Skinny Fitalicious Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 8 servings   Ingredients 4 zucchini quartered lengthwise ¼ cup Parmesan cheese, grated 1 cup almond flour ½ cup coconut flour 1 tsp Italian seasoning 1 tsp ground black pepper 1 tsp parsley for garnish 2…

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Print Lentil Sloppy Joes Author: Jill Weisenberger MS, RDN, CDE, FAND   Ingredients 1 tablespoon canola or olive oil 1 large yellow onion, chopped (about 2 cups) 1 large carrot, chopped (about ⅓ cup) 1 orange bell pepper, chopped (about 1 cup) 2 garlic cloves, chopped or crushed 1 teaspoon cumin 1 teaspoon chili powder 2…

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Print Cucumber Melon Salad with Fresh Mozzarella and Fig Vinaigrette Author: Nutri Savvy Health Prep time:  5 mins Total time:  5 mins   Ingredients 1 medium cucumber, sliced 2 cups of cantaloupe, chopped 4 oz of fresh mozzarella cheese, sliced ¼ cup fennel, finely chopped 2 Tablepspoons of mixed nuts (I used almonds, walnuts and cashews)…

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Print Tahini Maple Oat Bites Author: Nutrition a la Natalie Serves: 10 balls   Ingredients 1½ cup oats separated ¼ cup and 1 tablespoon tahini 3 tablespoons pure maple syrup 1 tablespoon flax seeds ¼ cup dark or semi-sweet chocolate chips Instructions Add ½ cup oats to food processor or blender. Blend until it becomes a powder…

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Print Easy Kale Feta Egg Toast Author: Well Plated by Erin Prep time:  5 mins Cook time:  15 mins Total time:  20 mins Serves: 2 servings   A delicious and high protein breakfast that’s easy to throw together Ingredients 2 slices English Muffin Bread, sourdough bread, multigrain bread, or English muffin, for serving 3 teaspoons olive oil,…

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