Gather all ingredients and equipment.
Reheat red beans and rice in a pot over low heat or microwave on high until heated through.
Warm the flour tortillas by placing between 2 damp paper towels and microwaving for 10-15 seconds.
To assemble burrito, place 1 cup beans and rice, 2 tablespoons cheese, 1/4 cup lettuce, and 1/4 of the tomatoes onto the center of the lower half of a tortilla. Fold in sides and bottom up and roll away to wrap tightly. Enjoy!
Gather all ingredients and equipment.
In a medium sized bowl, combine the finely diced red onion, turkey, oil, shawarma spice, and salt. Mix until well combined.
Roll out about 10 evenly shaped balls of turkey burger meat and shape them into patties. Place the patties on a large plate or baking sheet until ready to cook.
Heat a large non-stick skillet over medium heat. Grease with cooking spray.
Add about half of the patties to the pan, making sure they do not stick to each other. You will likely need to cook the burgers in 2 or 3 batches.
Cook on one side until the bottom turns brown. Do not try to flip the burger until the underside is brown and it lifts easily from the pan (if it sticks, it is not ready to flip).
Cook for about 5 minutes total, flipping halfway through to sear the other side of the burger. The patties are done when the internal temperature at the center registers 165ºF on a thermometer.
When the burgers are done, remove them from the pan and wipe out the pan with a clean towel.
Grease the pan and repeat steps 6-8 to cook the remainder of the burgers.
Assemble each burger on a whole wheat bun with baby spinach, 1 Tbsp of tzatziki sauce.
Gather all ingredients and equipment.
Peel the cucumber in stripes, so that most of the peel is gone.
Using a box grater, grate the cucumber and transfer to a small bowl. Set aside.
Add the yogurt to a medium bowl and stir in the parsley, garlic powder, salt, and pepper.
Add lemon juice to the yogurt; stir well to combine.
Measure out 1/2 cup grated cucumber, leaving the seeds and most of the water behind.
Add the cucumber to the yogurt and stir to combine.
Keep cold until ready to serve.
Gather all ingredients and equipment.
Preheat oven to 325°F (163°C).
In a large bowl, combine all of the bar ingredients (except the chocolate chips), mix well.
Line a 4in by 8in loaf pan with parchment paper. Make sure there is enough excess parchment paper to use to pick up the granola bars after baking.
Add the granola mixture to the loaf pan. Place another sheet of parchment paper or plastic wrap over the mixture and press down with finger tips to spread out the granola mixture evenly. Remove this top covering and discard.
Put the loaf pan in the oven and bake until the edges get golden brown, about 12 minutes.
In a microwave safe bowl, melt the chocolate chips in the microwave at 20 second intervals until smooth, stirring between each interval.
Remove the loaf pan from the oven. While still hot, use a spoon to spread the melted chocolate evenly across the top of the bars. Refrigerate for at least 30 minutes before slicing to allow the chocolate layer to harden.
Remove the bars from the loaf pan by lifting up the parchment paper. Place the bars on a cutting board. To cut, make seven 1 inch wide slices across the short length.
Gather all ingredients and equipment.
In a blender, combine all ingredients. Blend on high until a consistent, smooth consistency is formed, about 2-3 minutes. Additional water may be needed if the mixture is too thick.
Scrape mixture into a pan or bowl, and place in freezer for 30 minutes before scooping.
Microwave Cooking Method:
Gather all ingredients and equipment.
In a microwave safe bowl, combine the water and oats. Place in microwave for 1 minute. If oats are not fully cooked, stir and cook for an additional 15-30 seconds.
Remove the mixture from the microwave, and stir in the applesauce and cinnamon. Allow to cool until baby safe.
Stovetop Cooking Method:
Gather all ingredients and equipment.
In a small saucepot, bring the water to a boil. Once boiling, add the oats and stir. Cover and allow to cook for 5 minutes, stirring occasionally, or until the oats are soft.
Remove the pot from the heat and stir in the applesauce and cinnamon. Allow to cool until baby safe.
Gather all ingredients and equipment.
In a medium saucepan, combine the apples and water. Cover and cook the apples on medium heat until the apples are soft, about 15 minutes. Remove from the heat and allow to cool slightly.
Using either a hand masher or a blender, mash or puree the apples until smooth.
Place eggs in a small saucepan and fill with cold water, covering eggs.
Bring pot to a boil over high heat. As soon as the water comes to a boil, cover and remove from the heat.
Leave eggs in hot water, covered for 10 minutes. While the eggs cook, prepare an ice water bath.
Using a slotted spoon, remove the eggs from the pot and place in the ice water bath, to cool.
Once the eggs are cool enough to handle, remove from the ice bath and dry exterior before storing in the refrigerator for later use or peel immediately and enjoy!
Gather all ingredients and equipment.
Place the mixed greens, cashews and cucumbers in a bowl.
Add the Spicy Chickpea with Quinoa and Lemon Yogurt Dressing and toss well.
Serve immediately. If not serving right away, leave the dressing on the side until ready to eat.
Gather all ingredients and equipment.
In a medium size sauté pan, heat olive oil and butter over medium low heat. Add the sliced almonds and cook stirring frequently until the almonds begin to brown and are fragrant, about 5 minutes. If almonds start to brown too quickly turn the heat down.
Add shallot and cook for 1-2 minutes until soft. Add lemon juice, zest and 1 Tbsp water. Cook for about 2 more minutes or until thickens slightly. Transfer to a bowl and set aside.
Return sauté pan to stove over medium-high heat. Add green beans and 1/2 cup of water. Cover pan and cook green beans for about 5 – 8 minutes or until almost tender.
Remove lid and continue to cook until liquid evaporates, about 2-3 minutes.
Remove from heat and toss green beans with almond mixture. Season with 1/16 tsp of salt and pepper to taste. Serve.
