Zucchini Chips: 1 Green, 1/2 Tsp
Preheat oven to 225° F. 2. Place zucchini slices in one layer between paper towels to help draw out liquid. 3. Line two large baking sheets with parchment paper. 4. Place zucchini slices on prepared baking sheets. 5. Brush zucchini with oil; sprinkle with salt. 6. Bake for 2 hours, or until golden brown and crispy. 7. Cool completely before serving.
2 large zucchini very thinly sliced, 1 Tbsp. olive oil, ½ tsp. sea salt (or Himalayan salt)
NUTRITIONAL INFORMATION (per serving): Calories: 57 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 298 mg Carbohydrates: 5 g Fiber: 2 g Sugars: 4 g Protein: 2 g
Pineapple Chicken Skewers: 1/2 Green, 1/2 Purple, 1 Red
Soak bamboo skewers in water for 30 minutes. 2. Place chicken in resealable plastic bag (or container); add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate. 3. Preheat gas or charcoal grill on medium heat. 4. Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken. 5. Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle. 6. Serve immediately
8 bamboo skewers, 1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces, ¼ cup reduced-sodium tamari soy sauce, gluten-free 2 tsp. sesame oil, 2 tsp. grated fresh ginger, 1 (8-oz.) can pineapple chunks in juice, drained 1 medium red bell pepper cut into 16 1-inch chunks, ½ large red onion cut into 16 1-inch chunks
NUTRITIONAL INFORMATION (per serving): Calories: 207 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 73 mg Sodium: 594 mg Carbohydrates: 12 g Fiber: 1 g Sugars: 9 g Protein: 25 g
Quinoa and Black Bean Salad: 1 Green, 2 Yellow, 1.5 TSP
1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend. 2. Slowly add oil, while whisking constantly. Set aside. 3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside. 4. Bring water to a boil in medium saucepan over high heat. 5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside. 6. Place cooled quinoa in a large bowl. Fluff with a fork. 7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend. TIP: This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for 2 to 3 days.
1⁄3 cup fresh lime juice, 1 Tbsp. ground cumin, 1 Tbsp. sea salt (or Himalayan salt), 1⁄3 cup olive oil, 2 cans black beans, (15-oz. ea.) drained rinsed, 4½ tsp. red wine vinegar, Ground black pepper (to taste; optional), 4 cups water 2 cups dry quinoa rinsed, 1 medium red bell pepper finely chopped, 1 medium orange bell pepper finely chopped, 1 medium yellow bell pepper finely chopped, 1 (10-oz.) bag frozen corn thawed, 1 bunch fresh cilantro finely chopped
NUTRITIONAL INFORMATION (per serving): Calories: 261 Total Fat: 8 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 578 mg Carbohydrates: 38 g Fiber: 8 g Sugars: 2 g Protein: 10 g
Strawberry Ice cream: 1.5 Yellow
1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen. 2. Place banana and strawberries in blender (or food processor); cover. Blend until smooth. Add 1 to 2 Tbsp. almond milk, if needed, for creamier texture. 3. Serve immediately.
2 medium ripe bananas, cut into pieces 1 cup frozen strawberries, Unsweetened almond milk (optional)
Total Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Carbohydrates: 34 g Fiber: 5 g Sugars: 18 g Protein: 2 g
Roasted Vegetable Soup: 3 Green, 1/2 Yellow, 1/2 TSP
Preheat oven to 425° F. 2. Line two large baking sheets with foil. Set aside. 3. Combine squash, parsnips, carrots, onions, and bell pepper in a large bowl; mix well. 4. Add oil, thyme, ½ tsp. salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets. 5. Bake for 40 to 50 minutes, stirring twice, until tender and golden brown. 6. Place 4 cups broth and roasted vegetables in a blender or food processor, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. 7. Cook vegetable mixture, remaining 2 cups broth, and hot sauce (if desired) in large saucepan over medium-low heat, stirring frequently, for 5 minutes, or until heated through. 8. Season with remaining ½ tsp. salt. 9. Serve immediately topped evenly with pumpkin seeds.
1 lb. butternut squash, peeled, seeded, cut into 1½-inch pieces 6 medium parsnips, peeled, cut into 1½-inch pieces 2 medium carrots, peeled, cut into 1½-inch pieces 2 medium onions, quartered 1 medium yellow (or orange) bell pepper, cut into 1½-inch pieces 1 Tbsp. olive oil 2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme) 1 tsp. sea salt (or Himalayan salt), divided use ½ tsp. ground black pepper 6 cups low-sodium organic vegetable broth, divided use 1 Tbsp. hot pepper sauce (like Tabasco) (to taste; optional) 6 tsp. raw pumpkin seeds
NUTRITIONAL INFORMATION (per serving): Calories: 163 Total Fat: 4 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 559 mg Carbohydrates: 30 g Fiber: 7 g Sugars: 9 g Protein: 4 g
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