tag:blogger.com,1999:blog-71722017466708722342024-03-13T09:25:46.811-07:00Krishna's 21 Day Fix MealsKrishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7172201746670872234.post-51357212524622461642016-02-29T11:54:00.003-08:002016-02-29T11:54:40.962-08:00Instant Pot Tofu and Quinoa Biryani<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QL81okp9_Xo/VtShKXfUylI/AAAAAAAAHbs/HNnc67_TxdA/s1600/IMG_8587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-QL81okp9_Xo/VtShKXfUylI/AAAAAAAAHbs/HNnc67_TxdA/s400/IMG_8587.JPG" width="400" /></a></div>
<br />
There are about 4 servings in this recipe. For 21 Day Fix, each serving = 1.5 red, 1 green and 1/2 tsp for vegetarians. For non-vegetarians, each serving = 1 yellow, 1/2 red, 1 green and 1/2 tsp<br />
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<br />
INGREDIENTS<br />
1 cup uncooked quinoa, washed<br />
1/2 package extra firm tofu, cubed<br />
2 cups frozen mixed vegetables<br />
1 onion, diced<br />
1 green pepper (jalepeno), diced<br />
1 tomato, diced<br />
2 tsp coconut oil<br />
1 tsp salt<br />
1 pinch ground nutmeg<br />
2 tablespoons plain Greek yogurt<br />
1 garlic clove, minced<br />
1/2 tsp ginger root, minced<br />
1 tsp cumin/coriander powder<br />
1 tsp red pepper<br />
1/2 tsp turmeric<br />
1/2 lemon, juiced<br />
2 tablespoons Biryani masala<br />
<br />
INSTRUCTIONS<br />
1. In a bowl, mix together the yogurt, garlic, ginger, cumin/coriander powder, red pepper, turmeric and lemon juice. Toss in the cubed tofu and mix well. Set aside for it to marinate for about 20 minutes.<br />
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2. In the Instant Pot in sauté mode, heat the oil and then add the onion and green pepper. Cook until onions are translucent. Add the tomatoes and cook until mushy.<br />
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3. Turn off sauté mode and add in the frozen vegetables, quinoa, marinated tofu (scrape in all the yogurt mixture as well), salt, nutmeg and Biryani masala. Mix well.<br />
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4. Fill the canister with water up to the 2 cup mark. Set on manual and pressure cook at high pressure with the vent closed for 7 minutes. Quick release once it is done.Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com4tag:blogger.com,1999:blog-7172201746670872234.post-91057835481244696642016-02-29T11:38:00.000-08:002016-02-29T11:38:05.700-08:00Instant Pot Tadka Dal<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1kTY8GRW1GI/VtSd8y_qQ3I/AAAAAAAAHbg/zIMBQCMYibI/s1600/IMG_8566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-1kTY8GRW1GI/VtSd8y_qQ3I/AAAAAAAAHbg/zIMBQCMYibI/s400/IMG_8566.JPG" width="400" /></a></div>
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This makes about 4 servings. For 21 Day Fix, each serving is 1 red, 1/2 green, and 1/2 teaspoon for vegetarians. For non-vegetarians, it is 1 yellow, 1/2 green, and 1/2 teaspoon.<br />
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INGREDIENTS<br />
1/2 cup toor dal (oily yellow lentils)<br />
1/2 cup moong dal (split mung beans)<br />
1 large tomato, chopped<br />
1 large onion, chopped<br />
3 cloves garlic, minced<br />
1 teaspoon ginger root, minced<br />
1 teaspoon cumin seeds<br />
1/2 teaspoon turmeric<br />
1 teaspoon salt<br />
1/2 teaspoon garam masala<br />
1/2 teaspoon red pepper flakes (or to taste)<br />
2 teaspoons olive oil<br />
1/2 lemon<br />
<br />
INSTRUCTIONS<br />
1. Put the lentils, tomato, 1/2 of the chopped onions, garlic, ginger, cumin seeds, turmeric and salt into the Instant Pot. Fill up the canister with water to the 3 cup mark. Use the manual setting and pressure cook with the vent closed at high pressure for 15 minutes. Allow pressure to drop naturally for 10 minutes and then do a quick-release<br />
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2. Open lid carefully and keep warm.<br />
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3. While lentils are cooking, heat the oil in a small skillet. Add the other 1/2 of the chopped onions and cook, stirring often, until they are translucent. Add the red pepper flakes and the garam masala to the skillet and stir.<br />
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4. Stir in the onion mixture into the lentils. Squeeze the lemon juice into the dal and serve on its own or over brown rice!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com2tag:blogger.com,1999:blog-7172201746670872234.post-51391600767310694922016-02-23T10:59:00.000-08:002016-02-23T10:59:37.917-08:00Spaghetti squash taco bake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IJKcdiryaBQ/VsyrewhkA6I/AAAAAAAAHaM/sf-ZKbYBOns/s1600/IMG_8536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-IJKcdiryaBQ/VsyrewhkA6I/AAAAAAAAHaM/sf-ZKbYBOns/s400/IMG_8536.JPG" width="400" /></a></div>
<br />
For vegetarians: 1 serving = 2 Greens, 1 Red, 1/2 Yellow, 1 Blue<br />
For non-vegetarians: 1 serving = 2 Greens, 1.5 Yellows, 1 Blue<br />
<br />
<br />
INGREDIENTS<br />
1 Green containers cooked spaghetti squash<br />
1/2 Green container chopped onions<br />
1/2 Green container chopped tomatoes<br />
1 Red container black beans<br />
1/2 Yellow container corn kernels<br />
1 Blue container shredded Mexican blend cheese<br />
1 tablespoon chili powder<br />
1/2 tsp garlic powder<br />
1/2 tsp salt<br />
1/4 tsp ground cumin<br />
Hot sauce as needed<br />
1 lime wedge<br />
<br />
INSTRUCTIONS<br />
1. In a baking dish, mix together the spaghetti squash, onions, tomatoes, beans, corn and all the spices until everything is combined well.<br />
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2. Spread the mixture evenly in the baking dish. Top with the cheese.<br />
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3. Cover in foil and bake at 350 degrees for 30 minutes.<br />
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4. Squeeze lime wedge over the dish after it is cooked. Add hot sauce as needed for extra spice!<br />
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Hint: I tried this again another day just heating it for 2 minutes in the microwave instead of baking it, and it was still yummy (but the onions were crunchier). So, if you are pressed for time, this is a good option, too! Just mix all the ingredients together overnight, top with cheese, and take it to work with you! Then microwave for 2 minutes, and you have a tasty, healthy lunch option :)Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com3tag:blogger.com,1999:blog-7172201746670872234.post-47133054067149146292016-02-18T12:32:00.000-08:002016-02-18T12:32:03.269-08:00Chaat Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BWN4alG0BCk/VsYqNYyvPnI/AAAAAAAAHYo/qp1kRuEedLc/s1600/IMG_8501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-BWN4alG0BCk/VsYqNYyvPnI/AAAAAAAAHYo/qp1kRuEedLc/s400/IMG_8501.JPG" width="400" /></a></div>
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<br />
For vegetarians, 1 serving = 1.5 Red, 1 Yellow, 1 Green<br />
For non-vegetarians, 1 serving = 0.5 Red, 2 Yellow, 1 Green<br />
<br />
INGREDIENTS<br />
1 Red container chick peas, drained and rinsed<br />
1 Yellow container potatoes, cubed and steamed<br />
1/2 Green container tomatoes, diced<br />
1/2 Green container onions, diced<br />
1 tablespoon cilantro, chopped<br />
1/2 Red container plain Greek yogurt<br />
1 tsp Chaat masala<br />
1/4 tsp red pepper<br />
1 tablespoon green chutney (see chutney recipe <a href="http://21dayfixwithkrishna.blogspot.com/2016/02/tofu-kathi-rolls.html">here</a>)<br />
1 tablespoon tamarind concentrate<br />
1 lime wedge<br />
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INSTRUCTIONS<br />
1. Mix yogurt with some water to thin out. Mix the chaat masala and the red pepper into the yogurt.<br />
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2. In a large bowl, mix together the chick peas, potatoes, tomatoes and onions.<br />
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3. Drizzle the yogurt chutney over the bowl. Top with the green chutney and the tamarind concentrate. Sprinkle the cilantro on top and squeeze the lime wedge over the whole salad.<br />
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4. Mix and enjoy!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-5423541747042148722016-02-14T10:53:00.000-08:002016-02-14T10:53:04.751-08:00Tofu Kathi Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rqvDmqBWSsk/VsDM7Kc-nOI/AAAAAAAAHYU/V2Vkv9yrKm0/s1600/IMG_8465_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-rqvDmqBWSsk/VsDM7Kc-nOI/AAAAAAAAHYU/V2Vkv9yrKm0/s400/IMG_8465_2.JPG" width="400" /></a></div>
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<br />
1 serving = 1 yellow (for 1 of the parathas), 1.5 red, 1 green<br />
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INGREDIENTS<br />
<br />
For the filling:<br />
1 Red container tofu, cubed<br />
1/2 Green container red onion, sliced<br />
1/2 Green container tomatoes, chopped<br />
1/2 Red container plain Greek yogurt<br />
1/4 tsp red chili powder<br />
1/4 tsp turmeric powder<br />
1/4 tsp chaat masala<br />
1/4 tsp garam masala<br />
1/4 tsp salt<br />
1/4 tsp minced ginger<br />
1/4 tsp minced garlic<br />
<br />
For the chutney:<br />
1 bunch cilantro<br />
1 cup mint leaves<br />
2 cloves garlic<br />
1 green chili<br />
1/2 tomato<br />
salt and lemon juice to taste<br />
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For the parathas (wraps):<br />
1 cup whole wheat flour<br />
1/4 cup water<br />
1 tbsp olive oil<br />
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INSTRUCTIONS<br />
1. Cook the tofu in a pan with coconut oil spray until cubes are golden brown.<br />
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2. In a bowl, combine the yogurt, chili powder, turmeric, chaat masala, garam masala, salt, ginger and garlic. Add in the tomatoes and cooked tofu and mix well so that all the tofu is coated with the sauce. Allow it to sit for at least 10 minutes.<br />
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3. In a pan, cook the sliced onions in some coconut oil spray until they are soft. Then add in the tofu mixture and cook for another 5 minutes, stirring frequently.<br />
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4. To make the parathas, combine the flour, water and olive oil in a bowl and knead into a soft dough, adding water as needed. Divide the dough into approximately 6 equal portions. Roll out each portion into about a 9-inch diameter circle. Heat the pan with some cooking spray and cook each paratha lightly on both sides.<br />
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5. To make the chutney, blend all of the ingredients together.<br />
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6. To assemble the wrap, scoop some of the tofu mixture into the middle of the paratha and top with some chutney. Roll it up and enjoy! If it is too much filling for one paratha, you can always eat just the filling on the side as well. If you end up using 2 parathas, then you will have to count it as 2 yellows!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-3035043714743296502016-02-13T10:52:00.001-08:002016-02-13T10:52:59.476-08:00Creamy Tomato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TcIJ7Q6yJOI/Vr97dOrQhKI/AAAAAAAAHYA/b7zn5yKogCo/s1600/IMG_8443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-TcIJ7Q6yJOI/Vr97dOrQhKI/AAAAAAAAHYA/b7zn5yKogCo/s400/IMG_8443.JPG" width="400" /></a></div>
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<div>
1 Serving = 1 Green, 1 Purple, 1 Red, 1 Blue, 1 tsp</div>
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<br /></div>
INGREDIENTS<div>
1 tsp olive oil</div>
<div>
1/2 Green container yellow onion, chopped</div>
<div>
1 garlic clove, chopped</div>
<div>
1/2 tsp paprika</div>
<div>
1 tsp balsamic vinegar</div>
<div>
1/2 Green container tomatoes, chopped</div>
<div>
1 Purple container plain tomato sauce</div>
<div>
1 Red container chick peas, drained and rinsed</div>
<div>
1 Blue container coconut milk</div>
<div>
1/2 tsp dried basil</div>
<div>
1/2 tsp dried oregano</div>
<div>
salt and pepper to taste</div>
<div>
1/2 cup water</div>
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<br /></div>
<div>
INSTRUCTIONS</div>
<div>
1. Heat olive oil in a pot. Add the onion and garlic and cook until the onion is translucent. Add the paprika and cook for 30 seconds or so (until fragrant). Add the balsamic vinegar and stir.</div>
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2. Add the tomatoes, basil, oregano, chick peas, coconut milk and water. Stir until well combined.</div>
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3. Cover and gently simmer for about 20 minutes.</div>
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4. Let it cool for a few minutes then transfer to a blender and puree until smooth. Add additional water to thin the soup if necessary. I add a few drops of Sriracha to give it a little spice!</div>
Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-51938662157922375962016-02-13T10:44:00.002-08:002016-02-13T10:44:19.566-08:00Buffalo Cauliflower Bites<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-K92U7NvSMVQ/Vr95WTjT3-I/AAAAAAAAHX0/E__H_mUjxiM/s1600/IMG_8431.JPG" imageanchor="1"><img border="0" height="400" src="https://2.bp.blogspot.com/-K92U7NvSMVQ/Vr95WTjT3-I/AAAAAAAAHX0/E__H_mUjxiM/s400/IMG_8431.JPG" width="400" /></a></div>
<br />
1 Serving = 2 Green, 1/2 Yellow, and 1 tsp<br />
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INGREDIENTS<br />
<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;">2 Green container cauliflower florets</span><br /><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;">1/4 cup water</span><br /><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;">1/4 cup whole wheat flour</span><br /><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;">1 tsp garlic powder</span><br /><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;">1/4 cup Franks Hot Sauce</span><div>
<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;">1 tsp melted coconut oil</span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;"><br /></span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;">INSTRUCTIONS</span></div>
<div>
<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; text-indent: -15px;">1. </span><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">Preheat the oven to 450°F. Cover a large non-stick baking sheet with foil</span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;"><br /></span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">2. </span><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">Combine the water, flour, and garlic powder in a bowl and stir until well combined.</span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;"><br /></span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">3. </span><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.</span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;"><br /></span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">4. </span><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">While the cauliflower is baking, combine the hot sauce and coconut oil in a small bowl.</span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;"><br /></span></div>
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<span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">5. </span><span style="color: #414141; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit;">Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with greek yogurt ranch (see <a href="http://21dayfixwithkrishna.blogspot.com/2015/10/veggie-ranch-dip.html">here</a>) or a light dressing of choice and celery sticks.</span></div>
Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com2tag:blogger.com,1999:blog-7172201746670872234.post-11519186533739871332016-02-01T12:36:00.003-08:002016-02-01T12:36:44.591-08:00Cauliflower tortillas!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-haKL-22wHCc/Vq_Bx2FjA2I/AAAAAAAAHV4/7lK5geKZjMw/s1600/IMG_8372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-haKL-22wHCc/Vq_Bx2FjA2I/AAAAAAAAHV4/7lK5geKZjMw/s400/IMG_8372.JPG" width="400" /></a></div>
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<br />
1 serving = 2 greens and 1/2 red<br />
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INGREDIENTS<br />
2 Green containers cauliflower (once cooked and strained, they will shrink down a lot, so measure the cauliflower before cooking)<br />
1/4 cup cilantro, chopped<br />
1/4 tsp salt<br />
1 tsp lemon juice<br />
1 egg<br />
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INSTRUCTIONS<br />
1. Put the cauliflower in a food processor and pulse until it is broken up and coarse.<br />
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2. Microwave the processed cauliflower covered for 2 minutes.<br />
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3. Put the cooked cauliflower in a cheesecloth and squeeze out as much water as you can.<br />
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4. Once it is strained, put the cauliflower in a bowl and add the cilantro, salt, lemon juice and egg and mix well.<br />
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5. Place on a lined baking sheet and flatten out until about 1/4 inch thick in about 6-8 inch diameter circles.<br />
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6. Bake in the oven at 350 degrees for 10 minutes then flip them over and bake for another 5 minutes.<br />
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I used these as wraps for some lettuce, black beans and salsa! So yummy! Here is the <a href="https://www.facebook.com/tiphero/videos/10154359603733761/">video</a> I used as a guide to make these :)Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com1tag:blogger.com,1999:blog-7172201746670872234.post-58874179107204010762016-01-20T12:38:00.001-08:002016-01-27T17:20:02.092-08:00Oats Upma<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1MLnopfl2xY/Vp_wMue0i1I/AAAAAAAAHTg/CXcUe1jxjSU/s1600/oats-upma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-1MLnopfl2xY/Vp_wMue0i1I/AAAAAAAAHTg/CXcUe1jxjSU/s400/oats-upma.jpg" width="400" /></a></div>
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<br />
1 serving = 1 yellow, 1/2 green, 1 tsp<br />
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INGREDIENTS<br />
1/4 cup of dry, old-fashioned oats (cooks up to 1 yellow container)<br />
1/4 green container of chopped onions<br />
1/4 green container of chopped vegetables (carrots, green beans)<br />
1 small green chili pepper, slit<br />
1/8 tsp chopped ginger<br />
1/8 tsp mustard seeds<br />
1/8 tsp ground cumin<br />
1/4 tsp garam masala<br />
1 clove garlic, minced<br />
1 tsp olive oil<br />
pinch turmeric<br />
pinch hing (asafoetida)<br />
1/8 tsp salt<br />
1/4 tsp lemon juice<br />
Cilantro for garnish<br />
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INSTRUCTIONS<br />
1. Heat the oil in a pan. Once the oil is hot, add the ginger, cumin, garam masala, mustard seeds and hing and heat until spices are fragrant.<br />
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2. Add the green chili, onions, garlic and vegetables. Cover and cook until they are soft.<br />
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3. Add the old fashioned oats and 1/4 cup water and the salt. Mix everything well, cover and cook for about 2-3 minutes.<br />
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4. Remove from heat and add lemon juice. Garnish with cilantro and enjoy!<br />
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How to eat this: It tastes great alone or with a side of yogurt for 1 red container! I also like to mix in tomatoes for an extra tartness, which completes my green container.Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-24985794198804511012016-01-11T12:02:00.000-08:002016-01-11T12:03:02.737-08:00Vegetarian chili<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mSn81bmW60M/VpQKQmBE-bI/AAAAAAAAHPQ/e8QM4msUoEs/s1600/IMG_8049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-mSn81bmW60M/VpQKQmBE-bI/AAAAAAAAHPQ/e8QM4msUoEs/s400/IMG_8049.JPG" width="400" /></a></div>
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<div>
For vegetarians: 1 serving = 1 Green, 1 Purple, 2 reds, 1 tsp</div>
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For non-vegetarians: 1 serving = 1 Green, 1 Purple, 2 yellows (use yellow containers to measure beans and lentils instead of red), and 1 tsp</div>
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<br /></div>
<div>
INGREDIENTS</div>
<div>
<br /></div>
<div>
1/4 Green container Red Bell Pepper (chopped) </div>
<div>
<div>
1/4 Green container Green Bell Pepper (chopped) </div>
<div>
1/4 Green Poblano pepper (roasted on stovetop & charred skin removed, chopped)</div>
<div>
</div>
<div>
1/2 Green container Yellow Onion (chopped)</div>
<div>
<div>
2 tablespoons <span style="background-color: #ffffcc;"><span class="il">chili</span></span> powder</div>
<div>
</div>
<div>
1 teaspoon garlic powder</div>
</div>
</div>
<div>
1 purple container tomato sauce (plain)</div>
<div>
</div>
<div>
1 red container kidney beans, drained and rinsed</div>
<div>
</div>
<div>
1/2 cup water</div>
<div>
1 red container red lentils, cooked</div>
<div>
1 tsp olive oil</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
INSTRUCTIONS</div>
<div>
1. In a large pot heat the olive oil and sautee yellow onion, red and both green peppers. Cook until slightly softened and then toss in c<span class="il">hili</span> powder and garlic powder. </div>
<div>
<br /></div>
<div>
2. Add in tomato sauce, kidney beans (rinsed and drained), water, and red lentils. Stir to combine. </div>
<div>
<br /></div>
<div>
3. Bring to a boil; then reduce heat. Simmer, covered for 30 minutes, stirring occasionally.</div>
<div>
<br /></div>
<div>
4. Add black pepper and salt to taste. Heat through and serve. </div>
<div>
<br /></div>
<div>
5. Serve with a dollop of non-fat plain Greek yogurt, salsa, shredded cheese, parsley and chives on top! If you add the cheese, make sure to account for the blue container!</div>
</div>
Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com1tag:blogger.com,1999:blog-7172201746670872234.post-13113254808910713602015-11-04T11:56:00.002-08:002015-11-04T11:56:51.612-08:00Chocolate peanut "treats"<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2fBiIhhEezE/Vjpi7uqQC4I/AAAAAAAAHEs/qlzPgYBpETU/s1600/IMG_7349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-2fBiIhhEezE/Vjpi7uqQC4I/AAAAAAAAHEs/qlzPgYBpETU/s400/IMG_7349.JPG" width="400" /></a></div>
<br />
<br />
Makes 9 treats. One treat can replace one yellow container up to 3x/week.<br />
<br />
INGREDIENTS<br />
1 cup whole, pitted dates<br />
1/4 cup peanuts<br />
2 Tbsp peanut butter<br />
2 Tbsp unsweetened cocoa powder<br />
<br />
INSTRUCTIONS<br />
1. Put all ingredients in a food processor and process until the mixture starts to go smooth and clump into a ball. The dates will be all chopped but you will still have bits of nut.<br />
<br />
2. Line a small square dish with parchment paper. Use your hands to firmly press the mixture into the bottom of the dish. Cover and refrigerate for 30 minutes.<br />
<br />
3. Remove the bars from the pan and cut into 9 pieces using a sharp knife.Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-70725996111796671482015-10-26T18:56:00.003-07:002015-10-26T18:56:49.075-07:00Vietnamese Vegetarian Pho<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-lga3-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/12140769_10101713174980784_548064296933651545_n.jpg?oh=aaae4e12c3d393881b9ed4b7a74ee864&oe=56C366F0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://scontent-lga3-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/12140769_10101713174980784_548064296933651545_n.jpg?oh=aaae4e12c3d393881b9ed4b7a74ee864&oe=56C366F0" width="400" /></a></div>
<br />
Recipe makes 2 servings. 1 serving = 1 Yellow, 1 Red, 1/2 Green<br />
<br />
INGREDIENTS<br />
1 large onion, peeled and halved<br />
2-inch piece fresh ginger, peeled and halved lengthwise<br />
3-inch cinnamon stick<br />
2 whole cloves<br />
1 teaspoon coriander seeds<br />
4 cups water<br />
2 teaspoons reduced sodium soy sauce<br />
4 carrots, peeled and coarsely chopped<br />
2 Yellow containers brown rice noodles, cooked<br />
2 Red containers tofu, cubed and cooked in a pan with cooking spray<br />
1/2 Green container mushrooms, sliced and cooked in a pan with cooking spray<br />
1/2 Green container broccoli, cooked in a pan with cooking spray<br />
1/2 cup green onions, chopped<br />
1/2 cup cilantro, chopped<br />
1/2 lime<br />
Few drops Sriracha sauce<br />
<br />
INSTRUCTIONS<br />
1. Char the onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.<br />
<br />
2. In a large pot, dry-roast cinnamon, cloves, and coriander seeds over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roaster spices, add the water, soy sauce, carrots, and charred onion and ginger.<br />
<br />
3. Bring the broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.<br />
<br />
4. While the broth is simmering, place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy. Drain.<br />
<br />
5. To serve, divide the noodles in two portions. Arrange the tofu, mushrooms and broccoli over noodles. Ladle the broth between the two portions. Top with green onions, cilantro, lime juice and Sriracha.Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-78464413443950369152015-10-22T19:32:00.002-07:002015-10-22T19:32:32.142-07:00Asian Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-lga3-1.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/12118783_10101701411864164_6770711864498569828_n.jpg?oh=2e418070aee300c141e01eeb441d1bd7&oe=56CB80A8" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://scontent-lga3-1.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/12118783_10101701411864164_6770711864498569828_n.jpg?oh=2e418070aee300c141e01eeb441d1bd7&oe=56CB80A8" width="400" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
1 serving = 1 Red, 1 Green, 1 Orange (for the sauce)</div>
<div>
<br /></div>
INGREDIENTS<div>
1/2 Red container tofu, cut into tiny cubes</div>
<div>
1 egg (can use a full red container of tofu if you don't want the egg), scrambled</div>
<div>
1/4 Green container onions, chopped finely</div>
<div>
1/4 Green container water chestnuts, chopped finely</div>
<div>
1 clove garlic, minced</div>
<div>
1/2 tsp pickled ginger, minced</div>
<div>
1 tablespoon reduced sodium soy sauce</div>
<div>
1/2 tsp chili garlic sauce (or to taste)</div>
<div>
1 tsp Hoisin sauce</div>
<div>
1 tablespoon rice vinegar</div>
<div>
1 tsp sesame oil</div>
<div>
2 leaves romaine lettuce for wrapping</div>
<div>
<br /></div>
<div>
INSTRUCTIONS</div>
<div>
1. Heat sesame oil in a wok or a pan. Add onions, garlic and water chestnuts and cook for 2-3 minutes. Add in the tofu and scrambled egg and cook for another 2-3 minutes.</div>
<div>
<br /></div>
<div>
2. Mix in the soy sauce, chili garlic sauce, hoisin sauce, rice vinegar, and pickled ginger. Cook for 5 minutes mixing frequently.</div>
<div>
<br /></div>
<div>
3. Scoop the mixture into the lettuce leaves and enjoy!</div>
Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-57900087189044014882015-10-22T16:55:00.002-07:002015-10-22T16:55:08.846-07:00Veggie "ranch" dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-lga3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11167704_10101708806066124_8526356347537052811_n.jpg?oh=d934348192e213c45a05bb41860dbf90&oe=56D00816" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://scontent-lga3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11167704_10101708806066124_8526356347537052811_n.jpg?oh=d934348192e213c45a05bb41860dbf90&oe=56D00816" width="400" /></a></div>
<br />
<br />
Makes 2 servings. Each serving = 0.5 Red containers<br />
<br />
INGREDIENTS<br />
1/2 red container plain nonfat Greek yogurt<br />
1/2 red container 1% cottage cheese<br />
2 tsp lemon juice<br />
1/2 tsp onion powder<br />
1/2 tsp garlic powder<br />
1 tsp fresh dill<br />
1 tbsp fresh parsley<br />
Pinch of salt and black pepper, to taste<br />
<br />
INSTRUCTIONS<br />
1. Place all ingredients in blender and add 1 tbsp water. Blend until smooth, adding additional water to achieve desired thickness.<br />
<br />
2. Eat with fresh vegetables (carrots, bell peppers, cucumber, broccoli)!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-55965168687640789212015-10-06T12:00:00.001-07:002015-10-06T12:00:40.254-07:00Vietnamese Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-XJX914Tr_bU/VhQaH-O9QdI/AAAAAAAAG_0/6H8LMu6_5Nw/s1600/IMG_6812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-XJX914Tr_bU/VhQaH-O9QdI/AAAAAAAAG_0/6H8LMu6_5Nw/s400/IMG_6812.JPG" width="400" /></a></div>
<br />
<br />
1 Serving = 2 Greens, 1 Orange (for the dressing)<br />
<br />
INGREDIENTS<br />
1.5 Green containers raw veggies (I use cucumber, broccoli, red bell pepper)<br />
0.5 Green containers finely diced radish and carrot (I put pieces of the carrot and radish in my Vitamix and just pulse it until they are in small pieces. I measure the 1/2 Green after I have made them into pieces)<br />
2 Tbsp white vinegar<br />
1/2 tsp honey<br />
1/2 tsp salt<br />
1 Tbsp mustard<br />
1 tsp hot sauce (I use Sriracha)<br />
1/4 cup chopped cilantro<br />
1/4 cup chopped green onions<br />
1 tsp low sodium soy sauce<br />
<br />
INSTRUCTIONS<br />
1. Mix the finely diced radish and carrots with the vinegar, honey and salt. Place in fridge and allow it to sit for at least 20 minutes for the flavors to mix!<br />
<br />
2. Mix the mustard and hot sauce together.<br />
<br />
3. Put all the veggies on a plate and top with the radish/carrot mixture. Then drizzle the mustard/hot sauce mixture over the vegetables. Top the entire salad with the chopped cilantro and green onions. Finally, drizzle the soy sauce all over the salad.Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com1tag:blogger.com,1999:blog-7172201746670872234.post-87424694672148235592015-10-06T11:50:00.000-07:002015-10-06T11:50:45.612-07:00Thai Coconut Curry<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5m8SAFqdW4Q/VhQX9kQkmDI/AAAAAAAAG_o/4dCSFRUDzkk/s1600/IMG_6730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-5m8SAFqdW4Q/VhQX9kQkmDI/AAAAAAAAG_o/4dCSFRUDzkk/s400/IMG_6730.JPG" width="400" /></a></div>
<br />
<br />
1 Serving = 1 Blue, 1 Green, 1 Red<br />
<br />
INGREDIENTS<br />
1 blue container unsweetened coconut milk (there are about 5 blue containers worth of coconut milk in one 13.5oz can, so you can make 5 servings of this at a time using one can of coconut milk and then portion it out!)<br />
1 green container veggies of your choice (I usually use broccoli, mushrooms, red bell peppers, onions, and bok choy)<br />
1 red container cubed tofu<br />
1 tsp of red curry paste<br />
1 tsp low sodium soy sauce<br />
1/2 tsp chili garlic sauce (or to taste)<br />
<br />
INSTRUCTIONS<br />
1. Bring the coconut milk, red curry paste, soy sauce, and chili garlic sauce to a boil.<br />
<br />
2. Add in the veggies and tofu and mix well. Reduce the heat to medium, cover, and let cook for about 10 minutes.<br />
<br />
3. Serve over brown rice for one extra yellow!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-79557715097460616402015-09-20T19:17:00.000-07:002015-09-20T19:17:48.561-07:00Squash and Tofu Soup<br />
<br />
1 Serving = 2 Green, 1 Red and 1 tsp<br />
<br />
INGREDIENTS<br />
1.5 Green containers cooked (steamed) squash of any type (summer, acorn, butternut, etc.)<br />
1 Red container cubed tofu<br />
0.5 Green container onions, diced<br />
1 garlic clove, crushed<br />
1 tsp olive oil<br />
Salt, to taste<br />
Black pepper, to taste<br />
<br />
INSTRUCTIONS<br />
1. Cook onions in olive oil until translucent. Add garlic and cook for 2 minutes.<br />
<br />
2. Place onion/garlic mixture along with the cooked squash and tofu in a blender and add in the salt and pepper. Add 1 cup water. Blend until smooth.<br />
<br />
3. Place blended soup in a pot and heat, covered, for about 10 minutes.Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-26281824377974839682015-08-31T18:55:00.000-07:002015-08-31T18:56:59.635-07:00Falafel<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-lga1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/10690355_10101650331664294_490829968229322444_n.jpg?oh=04edbeab878bb13a77b2b8eded8ab067&oe=567196AD" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://scontent-lga1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/10690355_10101650331664294_490829968229322444_n.jpg?oh=04edbeab878bb13a77b2b8eded8ab067&oe=567196AD" width="400" /></a></div>
<br />
<br />
This recipe makes 2 servings. <br />
For vegetarians, each serving = 1.5 Greens, 1.5 Reds, 1 Yellows, 1 Orange<br />
For non-vegetarians, each serving = 1.5 Greens, 0.5 Reds, 2 Yellows, 1 Orange<br />
<br />
INGREDIENTS<br />
<br />
For the falafel balls:<br />
1 Green container onions, roughly chopped<br />
3 garlic cloves<br />
2 Red containers chick peas, drained and washed<br />
1/2 cup parsley, chopped<br />
1/2 cup cilantro, chopped<br />
1/2 tsp salt<br />
1/4 tsp chili powder<br />
1 tsp ground cumin<br />
1 tsp baking powder<br />
2 tbsp coconut flour<br />
<br />
For the chutney:<br />
2 Orange containers sesame seeds<br />
1 Red container plain Greek yogurt<br />
5 slices pickled mild jalapeno peppers (from a jar)<br />
1 tbsp vinegar from the jalapeno jar<br />
<br />
For the salad:<br />
1/2 Green container cucumber, cubed<br />
1/2 Green container tomato, cubed<br />
<br />
INSTRUCTIONS<br />
1. Put the onions and garlic in a food processor and pulse until finely minced. Remove the mixture and set it aside.<br />
<br />
2. Put the chick peas, parsley, cilantro, salt, chili powder and cumin in the food processor and pulse until they are roughly blended but not pureed.<br />
<br />
3. Return the onion mixture back to the food processor along with the baking powder and flour. Pulse until well combined.<br />
<br />
4. Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for at least one hour.<br />
<br />
5. While the falafel mixture is chilling, make the chutney. Put all the ingredients for the chutney in a blender and blend until smooth.<br />
<br />
6. Once the falafel mixture has chilled, roll the mixture into 2-inch balls and press into a patty.<br />
<br />
7. Spray a pan with non-stick cooking spray and preheat the pan to low-medium heat. Place the falafel patties onto the pan and cook for 3-5 minutes on each side.<br />
<br />
How I like to eat this: I stuff the patties in half of a whole wheat pita along with the cucumber/tomato salad and pour on the yogurt chutney. I also add a few drops of spicy chili garlic sauce (store bought) for some extra heat!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-76283694180036726392015-08-26T19:45:00.003-07:002015-08-26T19:46:19.036-07:00Bulgarian Eggplant and Pepper Spread<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-lga1-1.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/11896180_10101644226643804_5323413622213365784_n.jpg?oh=9d73cd0a90ec075b78d84d3975575a2b&oe=566C5D17" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://scontent-lga1-1.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/11896180_10101644226643804_5323413622213365784_n.jpg?oh=9d73cd0a90ec075b78d84d3975575a2b&oe=566C5D17" width="400" /></a></div>
<br />
<br />
This recipe makes 3 servings. Each serving = 1 Green and 1 tsp<br />
<br />
INGREDIENTS<br />
1 medium eggplant (equivalent to 1.5 Green containers)<br />
1 large red bell pepper (equivalent to 1 Green container)<br />
1 small sized firm ripe tomato (equivalent to 0.5 Green container)<br />
3 tsp olive oil<br />
2 tbsp red wine vinegar<br />
2 tbsp fresh parsley, chopped<br />
1 garlic clove, crushed<br />
1 tsp salt<br />
Fresh ground black pepper<br />
<br />
INSTRUCTIONS<br />
1. Roast the eggplant by pricking it in 3-4 places and then roasting it over a flame until the skin cars and cracks. Wrap the eggplant in a damp towel for 5 minutes, then peel off and discard the skin. Coarsely chop the eggplant and place in the food processor.<br />
<br />
2. Roast and peel the red bell pepper, chop coarsely, and add to the eggplant in the food processor.<br />
<br />
3. Drop the tomato into boiling water for 15 seconds, then peel off the skin. Then add the tomato to the mixture in the food processor.<br />
<br />
4. Add the rest of the ingredients to the food processor and pulse puree until smooth. Season with salt and pepper to taste and refrigerate until chilled.<br />
<br />
How I like to eat this: This is a great dip for fresh veggies like baby carrots or raw broccoli! It also is amazing on some whole wheat toast!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-88428869393953271642015-08-25T19:04:00.001-07:002015-08-26T04:20:01.445-07:00Vegetarian Burrito Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-lga1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11953037_10101643338902844_247038071557766210_n.jpg?oh=3c44512473f910176a8c6b626596549a&oe=567391DD" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://scontent-lga1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11953037_10101643338902844_247038071557766210_n.jpg?oh=3c44512473f910176a8c6b626596549a&oe=567391DD" width="400" /></a></div>
<br />
<br />
For vegetarians, 1 Serving = 1 Yellow, 1 Red, 1 Blue, 0.5 Purple<br />
For non-vegetarians, 1 Serving = 2 Yellow, 1 Blue, 0.5 Purple<br />
<br />
INGREDIENTS<br />
1 Yellow container of cooked brown rice<br />
1 Red container black beans, drained and rinsed<br />
1 Tbsp tomato paste<br />
1 tsp taco seasoning<br />
1 Tbsp plain Greek yogurt<br />
1/2 Purple container salsa<br />
1/4 of an avocado<br />
<br />
INSTRUCTIONS<br />
1. Mix cooked rice with the tomato paste, 1/4 cup water, and taco seasoning. Place rice mixture on a plate.<br />
<br />
2. Layer the black beans on top of the rice followed by the Greek yogurt, salsa and avocado. Super simple and YUM!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-13114220843698409552015-08-25T12:30:00.001-07:002015-08-26T04:20:56.798-07:00Vegan "meat" balls<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ulkxI3LNg84/VdzCQCtxBHI/AAAAAAAAG4c/cYDcFU_8g38/s1600/IMG_6066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ulkxI3LNg84/VdzCQCtxBHI/AAAAAAAAG4c/cYDcFU_8g38/s400/IMG_6066.JPG" width="400" /></a></div>
<br />
<br />
For vegetarians, 1 Serving = 1 Blue, 1 Yellow, 0.5 Green, 1 tsp (from the olive oil in the sun-dried tomatoes), 1 Red, 1 Orange<br />
<br />
For non-vegetarians, 1 Serving = 1 Blue, 2 Yellow, 0.5 Green, 1 tsp, 1 Orange<br />
<br />
INGREDIENTS<br />
1 Blue container walnuts, finely chopped after measuring it<br />
1/4 cup old-fashioned oats, processed into a coarse flour<br />
1/2 Green container of carrot, shredded<br />
1 Tbsp fresh parsley, finely chopped<br />
1 Tbsp fresh basil leaves, finely chopped<br />
1 Tbsp oil-packed sun-dried tomatoes, finely chopped<br />
1 garlic clove, minced<br />
1 Red container kidney beans, drained and rinsed<br />
1 Orange container ground flax<br />
1/2 tsp dried oregano<br />
1/2 tsp salt<br />
1/4 tsp crushed red pepper (or to taste)<br />
Freshly ground black pepper, to taste<br />
<br />
INSTRUCTIONS<br />
1. Preheat the oven to 350 degrees and spray a baking sheet with non-stick cooking spray.<br />
<br />
2. Combine the oats, carrot, parsley, basil, sun-dried tomatoes, garlic and walnuts in a large bowl.<br />
<br />
3. Put the kidney beans in a food processor and process until finely chopped. You want the mixture to be a coarse paste with some beans still intact, but don't completely puree the mixture. Stir the processed beans into the bowl with the vegetables and oat flour.<br />
<br />
4. In a mug, whisk the ground flax together with 2 tablespoons of water. Let sit for only 15-20 seconds or else it will get too thick. Stir into the vegetable bean mixture until fully combined.<br />
<br />
5. Stir the oil, oregano, salt, pepper and red pepper flakes into the bowl.<br />
<br />
6. Shape the mixture into golf-ball sized spheres, packing each ball tightly between your hands so it holds together well. Place each ball onto the prepared baking sheet about 1 inch apart.<br />
<br />
7. Bake for 20 minutes, then gently flip the balls and bake for another 15-20 minutes until golden on both sides.<br />
<br />
How I like to eat these: I can eat them by themselves, topped with marinara sauce (for an additional Purple) or on top of spaghetti squash or zucchini noodles (1 additional Green) and then with marinara sauce on top (1 additional Purple)!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-17224991949903291612015-08-25T12:08:00.001-07:002015-08-25T12:08:58.922-07:00Indian Pav Bhaji<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZMvTAUVoe-w/Vdy9NIYDiNI/AAAAAAAAG4M/OE7orRwHbVc/s1600/IMG_6347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ZMvTAUVoe-w/Vdy9NIYDiNI/AAAAAAAAG4M/OE7orRwHbVc/s400/IMG_6347.JPG" width="400" /></a></div>
<br />
<br />
1 Serving = 2 Greens, 1 Yellow and 1 tsp<br />
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INGREDIENTS<br />
1/2 Green container of frozen mixed vegetables (carrots, corn, green beans, etc), steamed<br />
1/2 Green container of cauliflower, steamed<br />
1/2 Green container tomatoes, chopped<br />
1/2 Green container onions, chopped<br />
1 Yellow container potatoes, steamed and peeled<br />
1 tsp salt (or to taste)<br />
1 tsp coconut oil<br />
2 tbsp Pav Bhaji Masala<br />
1 tbsp cilantro, chopped<br />
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INSTRUCTIONS<br />
1. Heat the coconut oil in a large pan and add onions. Cook until onions are translucent. Add the tomatoes and cook for 1-2 minutes.<br />
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2. In a separate bowl, mash together the steamed vegetables, cauliflower and potatoes. Add this mashed mixture to the large pan with the onions and tomatoes and mix together.<br />
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3. Add the salt and Pav Bhaji masala and mix well. Cook for about 5 minutes.<br />
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4. Take the mixture off of the heat and garnish with chopped cilantro.<br />
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How I like to eat this: This is traditionally eaten like a "sloppy joe" on top of an open-faced bun. You could eat this on a whole wheat bun or on top of some brown rice for one additional yellow. I tend to eat it just plain in a bowl with a side of plain Greek yogurt to give me a protein along with all the veggies!Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com1tag:blogger.com,1999:blog-7172201746670872234.post-347946719663927302015-08-25T11:39:00.000-07:002015-08-25T11:56:00.293-07:00Warm Bean and Tomato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8JRNSinNjGY/Vdy2VlR3WhI/AAAAAAAAG34/Sbf3eL4Ztbs/s1600/IMG_6345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-8JRNSinNjGY/Vdy2VlR3WhI/AAAAAAAAG34/Sbf3eL4Ztbs/s400/IMG_6345.JPG" width="400" /></a></div>
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1 serving = 2 Greens and 1 tsp<br />
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INGREDIENTS<br />
1 Green container yellow or green beans, trimmed<br />
1 Green container cherry tomatoes, halved<br />
1 garlic clove, crushed<br />
1 tsp olive oil<br />
1 tbsp fresh basil, chopped<br />
1 tsp fresh lemon juice<br />
Pinch of salt<br />
Crushed red pepper (optional)<br />
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INSTRUCTIONS<br />
1. Place the beans in a baking dish and drizzle the olive oil over the beans. Mix them up in the baking dish and bake, uncovered, at 350 degrees for about 15-20 minutes, until they are slightly tender.<br />
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2. Take the beans out of the oven and toss in the rest of the ingredients. Mix well and serve warm.Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-45155136734562119342015-08-21T11:56:00.004-07:002015-08-21T11:57:03.775-07:00Blueberry Oatmeal Protein Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-D80-2eTjoTI/VTU3m4MvqJI/AAAAAAAAGCY/vYWAR8BG86A/s1600/IMG_5312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-D80-2eTjoTI/VTU3m4MvqJI/AAAAAAAAGCY/vYWAR8BG86A/s1600/IMG_5312.JPG" height="266" width="400" /></a></div>
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1 Yellow, 1 Red, 0.5 Purple</div>
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<span style="font-family: inherit;"><span style="background-color: #882222; line-height: 18px;"></span><span style="line-height: 18px;">INGREDIENTS</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/4 cup old fashioned oats (when expanded is equivalent to 1 Yellow container of oats)</span><br style="line-height: 18px;" /><span style="line-height: 18px;">3/4 Red container of low fat cottage cheese</span><br style="line-height: 18px;" /><span style="line-height: 18px;">2 egg whites</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/4 tsp cinnamon</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/2 Purple container of blueberries</span><br style="line-height: 18px;" /><span style="line-height: 18px;"><br /></span><span style="background-color: #882222; line-height: 18px;"></span><span style="line-height: 18px;">INSTRUCTIONS</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1. Blend the oats, cottage cheese, egg whites and cinnamon in a blender until it has a smooth batter consistency.</span><br style="line-height: 18px;" /><span style="line-height: 18px;"><br /></span><span style="background-color: #882222; line-height: 18px;"></span><span style="line-height: 18px;">2. Pour half the batter into a warm pan sprayed with nonstick cooking spray and place half of the blueberries in the pancake. Cook until browned on one side and then flip to the other side.</span><br style="line-height: 18px;" /><span style="line-height: 18px;"><br /></span><span style="background-color: #882222; line-height: 18px;"></span><span style="line-height: 18px;">3. Recipe makes 2 pancakes! Enjoy with some pure maple syrup or applesauce on top! If you want some added sweetness but don't want to use syrup, top with some ripe bananas.</span></span>Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0tag:blogger.com,1999:blog-7172201746670872234.post-25804967074248371392015-08-21T11:53:00.000-07:002015-08-21T11:53:14.938-07:00Banana-Peanut Butter Overnight Oats<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2aw4HEDMXPE/VTU11g-g6LI/AAAAAAAAGCE/M56pq_9pPkE/s1600/IMG_5245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2aw4HEDMXPE/VTU11g-g6LI/AAAAAAAAGCE/M56pq_9pPkE/s1600/IMG_5245.JPG" height="300" width="400" /></a></div>
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1 Yellow, 1 Red, 1 Purple, 1 Tsp</div>
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<span style="font-family: inherit;"><span style="background-color: #882222; line-height: 18px;"></span><span style="line-height: 18px;">INGREDIENTS</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/4 cup old fashioned oats (when expanded is equivalent to 1 Yellow container)</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/4 cup fat free milk or almond milk</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1 Red container Greek yogurt</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/2 ripe mashed banana</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1 teaspoon peanut butter</span><br style="line-height: 18px;" /><span style="line-height: 18px;"><br /></span><span style="background-color: #882222; line-height: 18px;"></span><span style="line-height: 18px;">INSTRUCTIONS</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1. Mix all the ingredients together in a bowl, cover, and place in the refrigerator overnight. Let sit for at least 1 hour.</span><br style="line-height: 18px;" /><span style="line-height: 18px;"><br /></span><span style="background-color: #882222; line-height: 18px;"></span><span style="line-height: 18px;">2. Enjoy cold right out of the fridge!</span></span>Krishnahttp://www.blogger.com/profile/06811736482318594022noreply@blogger.com0