Recipes

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Lemon Garlic Green Protein

Ingredients:

16 oz can Cannellini beans, drained and rinsed
3 cloves garlic
1 cup spinach
2 tablespoons Tahini
2 tablespoons lemon juice
1/4 cup olive oil
2 tablespoons rice vinegar

Instructions:

Add all ingredients to blender.
Blend until smooth.
Pour into serving bowl.
Enjoy with whole grain pita and veggies (carrots, sliced radishes, broccoli, etc)

Hoppin' John (Black-eyed peas)

Ingredients:

1/2 cup brown rice, instant uncooked
1 tsp oil
3 oz smoked turkey sausage
1/2 red bell pepper, chopped
1 jalapeno pepper, finely chopped
1 can black-eyed peas, drained and rinsed
1/2 cup water
1 tsp salt

Instructions:

Prepare the rice using package directions, omitting salt and butter.
In a medium skillet, heat oil over medium-high heat, swirling to coat the bottom.
Cook sausage for 3 minutes or until browned, stirring frequently.
Stir in the bell pepper and jalapeno pepper.
Cook for 1 minute.
Stir in the peas, water, and salt.
Cook for 2 minutes, or until the mixture is thickened slightly but some liquid remains.
Remove from heat.
Let stand, covered, for 5 minutes.
Stir in the rice to combine.
Transfer to a serving bowl.

Youtube Tutorial

Herbed Potato Salad

Ingredients:

1 1/2 pounds red potatoes
1/2 cup light Italian dressing
1/2 tablespoon spicy brown mustard
1 tablespoon parsley, chopped
1 teaspoon garlic salt
1/4 tsp black pepper
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup green onions, chopped

Instructions:

Cook potatoes in boiled water until tender, about 10 minutes.
Drain well and let cool.
Cut potatoes into bite-sized pieces and place in a medium bowl.
In a small bowl, combine dressing, mustard, parsley, seasonings, and whisk with a fork.
Pour over potatoes and toss well.
Carefully stir in bell peppers and green onions.
Cover and chill until ready to serve.

Green Pea Guacamole

Ingredients:

2 cups peas, thawed if frozen, drained if canned
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
1 clove garlic chopped
1 avocado ripe, flesh scooped out
1 lemon (or Lime) juiced
Hot Sauce to taste
Salt
Black pepper

Instructions:

Place peas, green onion, cilantro and garlic into a food processor.
Process on high until smooth.
Add avocado, hot sauce, and lime or lemon juice.
Pulse until avocado is incorporated and texture is chunky.
Salt and Pepper to taste.
Serve with baked pita or tortilla chips and fresh vegetables (radishes, jicama, carrots, red bell pepper, ect.).

Youtube Tutorial

Eggplant

Eggplants are great sources of several vitamins & minerals, as well as gut-healthy fiber!

Instructions:

Eggplant is a glossy black vegetable that has white flesh with a meaty texture.
Choose eggplants that have shiny, smooth skin without bruises or blemishes.
Eggplants are sensitive to temperature and should be stored in the refrigerator.
Do not cut an eggplant before you store it since it will go bad quickly.
For a less bitter tasting eggplant, sprinkle it with salt after cutting into pieces and let it sit for 30 minutes.
This will pull out some of the water and make it less likely to absorb a lot of oil while cooking.
Rinse the eggplant afterwards to remove most of the salt.
Eggplant can be baked, roasted, steamed, or sautéed.
If baking whole, pierce the eggplant several times with a fork.
Bake at 350˚F for 15-25 minutes.
Test for doneness by inserting a knife or fork.

Apples

Apples are great sources of: Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.

Instructions:

How to Store:
- Apples stay fresh for 5-7 days at room temperature or 2-3 weeks in the refrigerator.
- Refrigerate unwashed apples in a plastic bag with holes.
- Throw away any spoiled apples since they will cause the others to spoil too.
- Wash apples before eating.
How to Eat:
- Eat whole or cut into pieces after removing stem, core, and seeds.
- Cook and mash to make applesauce.
- Bake in oven for dessert.
- Use lemon juice to keep sliced apples from turning brown.