Healthy

Ingredients Burger: 1/3 cup quinoa (cook according to package instructions) 1 can black beans (drained and rinsed well) 1/2 cup bread crumbs Half bell pepper (any color) 1 large egg 1/4 onion (yellow or red) 1-2 large cloves garlic, minced 1 jalapeno (optional) 1.5 tsp cumin 1 tsp salt (or more to taste) 1 teaspoon cholula or hot sauce 3 tablespoons olive oil Toppings: Typical lettuce (or spinach), sliced tomatoes, thin sliced red onion, ketchup, mustard, sliced jalapenos (highly recommended), etc. Air fried onion rings are a nice touch and adds crunch Instructions Cook Quinoa according to package instructions Use food processor (or mince really well) bell pepper, jalapeno, and onion After steps 1 and 2, mix all burger ingredients together. Should holdl together in your hand and be moist. Only add minimal water if it feels too dry. Use a fork and smash all the beans to make them more paste like. Then, mix and mash everything together with your hands and make 4 burgers (aim to have the thickness even throughout, as they cook better). Prep skillet with olive oil and heat up. Reduce heat to medium or medium low and lay 4 patties. Cook on one side until patties are somewhat firmer together (~10 minutes or so). Be patient and if you flip too early you will have crumbles!!! If you wait long enough, use spatula carefully and flip on other side to cook another 10 minutes or so. After cooking both sides should be very brown/black and stay together reasonably well.

Ingredients Fish: 5 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all Pasta Stuff: 0.6 lb pasta, preferably short pasta (cook according to package directions) 3 cups of veggies, dealer’s choice (ex: zucchini, onion, asparagus diced small, etc.) 0.5 cup parmesan cheese (the hard, good kind) 2 tbsp butter ? cup wine Few tbsp olive oil 4 oz can green chilis ...

Ingredients 2 tbsp oil 1-2 tbsp fresh ginger Optional: 0.5 lb spicy italian sausage cooked and then shredded/diced well 1 small onion diced well, red works best 4 cloves garlic minced 0.5 bell pepper diced 1 jalapeno minced 2 cups shredded red or any color cabbage 1- cups minced carrot or diced really small Salt and pepper to taste Touch of cilantro 1/4 cup soy sauce 1-2 tsp sesame oil ...

Ingredients 1 lb or 4 cups fresh green beans (stem on) 1/2 head romaine lettuce (2 cups) 1 red onion, sliced thin 1 cup feta crumbles 1/2 cup cherry tomatoes, halved 1/4 cup chopped walnuts 1 tbsp fresh oregano, chopped 2 tsp red wine vinegar 1 clove garlic, minced 2 tbsp olive oil Instructions Cook beans (stem on) until crisp. Leave stems on but cut off thin, wooden parts as desired Mix ingredients and dressing separate. Then combine in a large serving bowl!

Ingredients 1/4 cup extra virgin olive oil 1 medium yellow or white onion, chopped 2 carrots, peeled and chopped 4 garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon curry powder 1/2 teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, lightly drained 1 cup brown or green lentils, picked over and rinsed 4 cups vegetable broth 2 cups water 1 teaspoon salt, more to taste Pinch of red pepper flakes Freshly ground black pepper, to taste 1 cup chopped fresh collard greens or kale, tough ribs removed 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste Instructions Warm the olive oil in a large Dutch oven or pot over medium heat Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and puree the soup until smooth. Pour the pureed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.) Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes Serve while hot

Ingredients Red pepper sauce: One 16oz jar roasted red peppers 2 cloves garlic 1 tsp salt 1.5 tbsp lemon (adjust to taste) 1/2 cup olive oil 1/2 cup almonds Roasted chick peas: 15 oz can chickpeas 0.5 tsp cumin 0.5 tsp smoked paprika 0.5 tsp garlic powder 0.25 tsp onion powder 0.25 tsp ground coriander 0.5 tsp sea salt 0.25 tsp fresh ground black pepper 1 tbsp olive oil Toppings: ...

Ingredients 1 large Spaghetti Squash Salt Olive oil Instructions Microwave the squash for 2 minutes (to make it easier to cut) and then cut in half lengthwise Drizzle on cut side of each half olive oil and salt Flip over onto a baking pan (with tinfoil) and bake for 45 minutes at 400°F