Cauliflower tortillas!

1 serving = 2 greens and 1/2 red

INGREDIENTS
2 Green containers cauliflower (once cooked and strained, they will shrink down a lot, so measure the cauliflower before cooking)
1/4 cup cilantro, chopped
1/4 tsp salt
1 tsp lemon juice
1 egg

INSTRUCTIONS
1.  Put the cauliflower in a food processor and pulse until it is broken up and coarse.

2.  Microwave the processed cauliflower covered for 2 minutes.

3.  Put the cooked cauliflower in a cheesecloth and squeeze out as much water as you can.

4.  Once it is strained, put the cauliflower in a bowl and add the cilantro, salt, lemon juice and egg and mix well.

5.  Place on a lined baking sheet and flatten out until about 1/4 inch thick in about 6-8 inch diameter circles.

6.  Bake in the oven at 350 degrees for 10 minutes then flip them over and bake for another 5 minutes.

I used these as wraps for some lettuce, black beans and salsa!  So yummy!  Here is the video I used as a guide to make these :)

Oats Upma

1 serving = 1 yellow, 1/2 green, 1 tsp

INGREDIENTS
1/4 cup of dry, old-fashioned oats (cooks up to 1 yellow container)
1/4 green container of chopped onions
1/4 green container of chopped vegetables (carrots, green beans)
1 small green chili pepper, slit
1/8 tsp chopped ginger
1/8 tsp mustard seeds
1/8 tsp ground cumin
1/4 tsp garam masala
1 clove garlic, minced
1 tsp olive oil
pinch turmeric
pinch hing (asafoetida)
1/8 tsp salt
1/4 tsp lemon juice
Cilantro for garnish

INSTRUCTIONS
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.

2.  Add the green chili, onions, garlic and vegetables.  Cover and cook until they are soft.

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.

4.  Remove from heat and add lemon juice.  Garnish with cilantro and enjoy!

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.

Vegetarian chili

For vegetarians: 1 serving = 1 Green, 1 Purple, 2 reds, 1 tsp

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

INGREDIENTS

1/4 Green container Red Bell Pepper (chopped) 

1/4 Green container Green Bell Pepper (chopped)  

1/4 Green Poblano pepper (roasted on stovetop & charred skin removed, chopped)

1/2 Green container Yellow Onion (chopped)

2 tablespoons chili powder

1 teaspoon garlic powder

1 purple container tomato sauce (plain)

1 red container kidney beans, drained and rinsed

1/2 cup water

1 red container red lentils, cooked

1 tsp olive oil

INSTRUCTIONS

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 chili powder and garlic powder.  

2.  Add in tomato sauce, kidney beans (rinsed and drained), water, and red lentils. Stir to combine. 

3.  Bring to a boil; then reduce heat. Simmer, covered for 30 minutes, stirring occasionally.

4.  Add black pepper and salt to taste.  Heat through and serve. 

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!

Chocolate peanut "treats"

Makes 9 treats.  One treat can replace one yellow container up to 3x/week.

INGREDIENTS
1 cup whole, pitted dates
1/4 cup peanuts
2 Tbsp peanut butter
2 Tbsp unsweetened cocoa powder

INSTRUCTIONS
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.

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.

3.  Remove the bars from the pan and cut into 9 pieces using a sharp knife.

Vietnamese Vegetarian Pho

Recipe makes 2 servings.  1 serving = 1 Yellow, 1 Red, 1/2 Green

INGREDIENTS
1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick
2 whole cloves
1 teaspoon coriander seeds
4 cups water
2 teaspoons reduced sodium soy sauce
4 carrots, peeled and coarsely chopped
2 Yellow containers brown rice noodles, cooked
2 Red containers tofu, cubed and cooked in a pan with cooking spray
1/2 Green container mushrooms, sliced and cooked in a pan with cooking spray
1/2 Green container broccoli, cooked in a pan with cooking spray
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
1/2 lime
Few drops Sriracha sauce

INSTRUCTIONS
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.

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.

3.  Bring the broth to a boil, reduce heat, and simmer, covered, for 30 minutes.  Strain and keep hot until ready to serve.

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.

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.

Asian Lettuce Wraps

1 serving = 1 Red, 1 Green, 1 Orange (for the sauce)

INGREDIENTS

1/2 Red container tofu, cut into tiny cubes

1 egg (can use a full red container of tofu if you don't want the egg), scrambled

1/4 Green container onions, chopped finely

1/4 Green container water chestnuts, chopped finely

1 clove garlic, minced

1/2 tsp pickled ginger, minced

1 tablespoon reduced sodium soy sauce

1/2 tsp chili garlic sauce (or to taste)

1 tsp Hoisin sauce

1 tablespoon rice vinegar

1 tsp sesame oil

2 leaves romaine lettuce for wrapping

INSTRUCTIONS

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.

2.  Mix in the soy sauce, chili garlic sauce, hoisin sauce, rice vinegar, and pickled ginger.  Cook for 5 minutes mixing frequently.

3.  Scoop the mixture into the lettuce leaves and enjoy!

Veggie "ranch" dip

Makes 2 servings.  Each serving = 0.5 Red containers

INGREDIENTS
1/2 red container plain nonfat Greek yogurt
1/2 red container 1% cottage cheese
2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp fresh dill
1 tbsp fresh parsley
Pinch of salt and black pepper, to taste

INSTRUCTIONS
1. Place all ingredients in blender and add 1 tbsp water.  Blend until smooth, adding additional water to achieve desired thickness.

2.  Eat with fresh vegetables (carrots, bell peppers, cucumber, broccoli)!