Southwestern Stuffed Spaghetti Squash
1 spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese (use Daiya shreds for a dairy free version)
Read the complete recipe and directions at Bev Cooks.
Buddah Bowl
This makes a wonderful light lunch or dinner, and is a great way to clear out leftover veggies in the fridge.
- 2 cups dry quinoa
- veggies and greens of choice- I used broccoli, arugula, shredded carrots, diced yellow squash, red onion, and frozen peas
- 2 cloves garlic
- sea salt & pepper
- 2 Tbs flax seeds
- 2 Tbs nutritional yeast
Read the complete recipe and directions at lindawagner.net
Chocolate Banana Chia Pudding
Chia seeds are so healthy! This is a great way to start the day.
1/4 c. chia seeds
3/4 c. almond milk
1 T. raw cacao powder
1 banana sliced
1 tsp. raw cacao nibs
Optional - stevia to taste
Read the complete recipe and directions at Gluten Free Cat.
Quinoa Salad
This salad is easy and delicious. I also love it since it features quinoa, which is a high protein, fast cooking grain.
Ingredients
1 cup quinoa, uncooked
2 zucchini, quartered
3 bell peppers (red, yellow, orange), bite size
1 cup cherry tomatoes, halved
1/2 cup (3.8 oz.) black (or green) olives, sliced
4 Tbsp olive oil
1 tsp garlic powder
salt + pepper