Green Cubes for Smoothies

Fill up your blender with fresh spinach/kale leaves and add a bit of water to blend. Pour it into an ice cube tray and freeze.  Take them out of the ice cube tray when frozen (I then store mine in a ziploc freezer bag in the freezer). Use 5-6 cubes at smoothie time. *This prevents you from wasting your giant costco bag of spinach

http://www.amazon.com/Rubbermaid-Easy-Release-Cube-Tray/dp/B000VPBKYO/ref=sr_1_2?ie=UTF8&qid=1381121255&sr=8-2&keywords=ice+cube+tray

17 Bean Soup

Ingredients

1 lb. bag 17 Bean & Barley Mix (Trader Joe's)

4 cups low sodium vegetable broth

28 oz. can diced tomatoes

1 bell pepper (any color)

3-4 carrots

1 onion

4-5 garlic cloves

1 tsp. basil

1 tsp. oregano

1 tsp. Italian seasoning

Directions

Quick soak dried beans: cover beans with triple their volume of water in a stockpot. Bring to a boil, lower heat to medium, and cook uncovered for 2 minutes. Remove stockpot from heat and let beans soak for 1 hour.

Meanwhile, dice bell pepper and onion, chop carrots, and mince garlic.

After 1 hour, rinse and drain beans in a colander.

Saute onion, pepper, carrots, and garlic with Italian seasoning and salt in a large stockpot for about 7-8 minutes.

Pour broth, 4 cups water, beans, diced tomatoes (with juice), basil, and oregano in stockpot. Heat over med-high and bring to a light boil.

Reduce heat to med-low and simmer covered for about 1 hour or until desired tenderness.

Quinoa Black Bean Soup

*Note: this makes a large batch - be sure to reduce or cut in half if desired.

Ingredients

1 1/3 cups dry quinoa, rinsed well

2 cans black beans, rinsed and drained

1 onion

4 cloves garlic

6 oz. fresh baby spinach

3 carrots

15 oz. can diced tomatoes

4 cups vegetable broth

2 tsp. cumin

2 tsp. oregano

2 tsp. chili powder

Cilantro for topping

Directions

Cook quinoa in a small saucepan according to package directions.

Meanwhile, dice onion and carrot. Mince garlic and roughly chop spinach.

In a stockpot over med-high heat, saute onion, carrot, and garlic with cumin, chili powder, oregano and salt for about 7 minutes.

Add vegetable broth, 4 cups water, and tomatoes with juice. Cover and bring to a light simmer.

Reduce heat to med-low, add cooked quinoa, spinach, and black beans. Let heat through for about 5-10 minutes. Season well with salt.

Serve topped with chopped cilantro.

Homemade Taco Seasoning

(makes about 3 Tablespoons)

Ingredients:

1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Asian Chopped Salad

INGREDIENTS:

1 romaine heart, chopped
2 cups shredded cabbage {I used the store bought coleslaw mix}
1 cup shredded carrot
1 red bell pepper, chopped
3 green onions, sliced
1/2 bunch cilantro, chopped
1 1/2 cups bean sprouts
8 oz. drained mandarin oranges {about 1 cup}
1/2 cup toasted almonds

Optional: Water chestnuts 

for the dressing-
2 cloves garlic, finely minced
1 tablespoon ginger, finely minced
3 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons white wine vinegar (or plain white vinegar would work too)
1/4 cup canola oil
salt
pepper
OR 2/3 cup Newman's Low-fat Sesame Ginger Dressing

DIRECTIONS:

Stir all ingredients together for dressing in a small bowl. Set aside.

In a large bowl, combine all ingredients for salad and toss with dressing. Top with more almonds if desired and serve immediately.