Black-Eyed Pea Salad with Tomatoes and Peppers

I love black eyed peas.  They’re full of protein and fiber and are absolutely delicious.

•    3 tablespoon(s) olive oil
•    2 tablespoon(s) balsamic vinegar
•    1 clove(s) garlic, finely chopped
•    1 teaspoon(s) granulated sugar
•    Kosher salt
•    Pepper
•    2 can(s) (15 1/2 ounces each) black-eyed peas, rinsed
•    2 plum tomatoes, cut into 1-inch pieces
•    1 small red bell pepper, cut into 1/2-inch pieces
•    1 jalapeño (seeded for less heat, if desired), finely chopped
•    1/2 cup(s) roughly chopped fresh flat-leaf parsley

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Read the complete recipe and directions at Delish.com

Easy Spicy Black Beans and Sweet Potatoes

This is a great recipe for a fast, healthy lunch or dinner.  Sweet potatoes and black beans are perfect partners, and are full of fiber which helps you to feel fuller, longer.

2 ½ cups black beans and their cooking liquid (or 1 can of black beans)
2 cups chopped sweet potato
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
1 avocado, diced
1 bunch cilantro, chopped
salt and pepper to taste

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Read the complete recipe and directions at wholefoodmomonabudget.com

Spring Buckwheat Salad

1 cup whole buckwheat groats
2 cups water
1/2 tsp sea salt
1 large handful fresh flat-leaf parsley, finely chopped
juice from 1/2 lemon, or more to taste + more for the asparagus
1 drizzle cold-pressed olive oil or rapeseed oil + more for the asparagus
1 tbsp honey, preferable unheated
1 bunch asparagus (approx. 15 spears)
4 thin slices wholegrain sourdough rye bread
1 bunch radishes (approx. 15), sliced
1 lb. strawberries, sliced
10 slices of shaved parmesan cheese
1 small handful pea sprouts

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Read the complete recipe and directions at greenkitchenstories.com

Brussels Sprout Fried Rice

I love this recipe blog, and this recipe is delicious.  Brussels sprouts are incredibly nutrient dense, and this is a tasty new way to eat them!

2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

Sriracha to serve

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Read the complete recipe and directions at The Post Punk Kitchen

Overnight Vanilla Chia Pudding

Chia seeds are a great source of omega 3 fatty acids, and this is an easy and delicious way to eat them!

• 3 tablespoons chia seeds
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon pure maple syrup

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Read the complete recipe and directions at detoxinista.com

Roasted Corn Chowder Recipe with Lime and Cilantro

1 tablespoon olive oil

1 teaspoon cumin

1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste

4-5 cloves fresh garlic, chopped

1 medium sweet onion, diced

3 ears of corn, roasted, kernels removed

1 large sweet potato, peeled, diced

1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles

1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink

4 oz. chopped roasted green chiles

1 quart light vegetable broth

1 14-oz can coconut milk

2 rounded cups* cubed organic tofu or cooked chicken pieces

Sea salt and ground pepper, to taste

A quick drizzle of organic raw agave, to taste

To serve:

3 tablespoons fresh chopped cilantro

Fresh lime juice from 2 juicy limes

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Read the complete recipe and directions at glutenfreegoddess.blogspot.com

Four Grain Salad

This is a fantastic salad that makes a great lunch.  Fiber and unprocessed grains do not cause spikes in blood sugar and can help you to feel full longer, aiding weight loss.

  1/2 cup brown rice

  1/2 cup black heirloom rice

  1/4 cup barley

  1/4 dried winter wheat berries

  1 large sweet onion, rough chopped

  6 ounces grape tomatoes, sliced

  4 green onions, sliced

  1 tablespoon toasted sesame oil

  6 ounces sliced white mushrooms

  Kosher salt

  Freshly ground black pepper

  ½ cup toasted chopped pecans (optional)

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Read the complete recipe and directions at saltedandstyled.com

Paleo-Powered Breakfast: Eggs Baked in Avocado

Avocados are full of healthy fats, and while eggs do contain cholesterol, in moderation they’re very nutrient dense and can absolutely be part of a healthy diet. 

2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives

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Read the complete recipe and directions at fitsugar.com

Cannellini Bean and Kale Soup

1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper

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Read the complete recipe and directions at finecooking.com

Rye, Kale and Pomegranate Salad

This salad is gorgeous!  Also, here's a great way to deseed a pomegranate quickly and easily.

1.5 cups raw rye grain
small bunch kale, washed and stems and ribs cut off
1/2 pomegranate, seeds recovered
few sprigs of lemon thyme
1 tbsp pomegranate balsamic
1 tbsp lemon extra-virgin olive oil

Dressing

2 tbsp lemon extra-virgin olive oil
2 tsp apple cider vinegar
1/4 tsp dry mustard
pinch of salt
freshly ground black pepper

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Read the complete recipe and directions at scandifoodie.blogspot.com

Healthy Banana Cookies

These are delicious cookies that also make a nice breakfast or snack for on the go!

• 3 large ripe bananas, very well mashed (about 1 and 1/2 cup)
• 1 teaspoon pure vanilla extract
• 1/4 cup olive oil
• 2 cups rolled oats (use gluten free oats if necessary)
• 2/3 cup almond meal
• 1/3 cup unsweetened coconut, finely shredded
• 4 tablespoons sunflower seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine grain sea salt
• 1 teaspoon baking powder
• 1 cup rasins or chocolate chips

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Read the complete recipe and directions at sweetmakemesmile.blogspot.com

Slow Cooker Fudge

This recipe was super easy and turned out great. Warning: it's very rich.  This isn't particularly healthy, but it's a nice alternative dessert for people with allergies.

A nice basic fudge recipe.  Cooking it in the slow cooker ensures it doesn't burn.  For a dairy free recipe, choose dairy free chocolate chips.

2-1/2 cups Chocolate Chips

1/2 cup full fat coconut milk

1/4 cup raw mild honey

Dash of sea salt

1 teaspoon pure vanilla extract

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Read the complete recipe and directions at piarecipes.com

Ratatouille in the Crock Pot

This is my favorite crock pot recipe.  It's very good, and easy. It's a great accompaniment to pasta and also makes a wonderful sandwich on garlic bread.

2 large onions, cut in half and sliced

1 large eggplant, sliced, cut in 2 inch pieces

4 small zucchini, sliced

2 garlic cloves, minced

2 large green bell peppers, de-seeded and cut into thin strips

2 large Tomatoes, cut into 1/2 inch wedges

1 (6 ounce) cans tomato paste

1 teaspoon dried basil

1/2 teaspoon oregano

1 teaspoon sugar

2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped

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Read the complete recipe and directions at food.com

Sweet Potato & Turnip Mash with Sage Butter

This is a wonderful side dish recipe that’s full of antioxidants!  To make this recipe dairy free, substitute Earth Balance Buttery Sticks for the butter.

• 1 pound sweet potatoes, peeled and diced
• 8 ounces turnips (about 2 medium), peeled and diced
• 3 large cloves garlic
• 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
• 2 tablespoons butter
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon coarsely cracked pepper

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Read the complete recipe and directions at eatingwell.com

Faro with Pistachios and Herbs

This Is a wonderful, unique side dish!  Faro is a grain that is in the refrigerated section of the store.

• 2 cups farro 
• 4 cups water
• 1 teaspoon kosher salt, divided
• 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 4 ounces salted shelled pistachios, (about 1 cup), toasted and chopped  
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup chopped fresh parsley

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Read the complete recipe and directions at eatingwell.com

Split Pea Soup with Herbes de Provence

This is one of my very favorite soups! Since split peas require no soaking, they are perfect for last-minute soups.

1 Tbs safflower or canola oil

1 Tbs finely minced garlic

2 cups coarsely chopped onions

1 tsp each dried basil, oregano and rosemary leaves

1 tsp whole fennel seeds

1 large bay leaf

2 large carrots, halved lengthwise and cut into 1/4-inch slices

2 large celery ribs, diced

6 cups boiling water or vegetable broth

2 cups dried green split peas, picked over and rinsed

1/4 cup inced fresh parsley

Salt to taste

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Read the complete recipe and directions at truestarhealth.com.

Corn Tomato Salad with Cumin-Lime Dressing

This is a fantastic end of summer salad!

3 ears of corn, shucked
Extra virgin olive oil 
sea salt and freshly ground black pepper
pumpkin seeds, for garnish
3-4 medium tomatoes (heirloom if available), roughly chopped
1/2 small red onion, thinly sliced, rinsed under cold water (helps to remove the bite), drained, patted dry
handful of basil leaves, roughly chopped

Cumin-lime dressing (recipe to follow)

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Read the complete recipe and directions at Wild Greens and Sardines.

Cajun Gumbo with Faro, Black-Eyed Peas & Kale

1 medium yellow onion, diced small
1 organic green pepper, diced small
1 cup organic celery, sliced 
1 tbsp minced garlic
2 tsp Cajun seasoning (more or less to taste)
1 14 oz can tomato puree
1 14 oz can diced tomatoes
1 bay leaf
10 cups low-sodium vegetable stock
1/2 cup black-eyed peas
1 cup faro or hulled barley
4 cups organic chopped kale or collard greens, stems removed, washed
1/2 cup cut blanched green beans or okra, optional
Kosher salt and freshly ground black pepper
1 tbsp extra virgin olive oil
Louisiana Hot Sauce, optional
 

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Read the complete recipe and directions at Leafy Greens and Me.

Creamy Quinoa Corn Chowder with Baby Spinach

This soup is healthy, fresh, and delicious!

• 3/4 cup white quinoa, rinsed
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 small jalapeno pepper, seeded and finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 sweet potato, diced
• 1 cup fresh or frozen corn kernels (3-5 cobs if you’re using fresh, reserve the cobs for the stock)
• 1 handful of chopped cilantro
• 8 oz baby spinach
• salt and/or pepper for taste
• extra cilantro, paprika, extra virgin olive oil and fresh pepper for garnish/serving

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Read the complete recipe and directions at What's Cooking ~ Fine dining my way.

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)

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Read the complete recipe and directions at Bev Cooks.