Makes 6 servings – Serving Size: 8 ounces Ingredients 1 (14.5-ounce) can pineapple packed in own juice Nonstick cooking spray 2 yellow plantains, peeled and thinly sliced Dash ground red pepper 1 cup low-fat vanilla yogurt 1 tablespoon fresh cilantro, rinsed, stems removed and chopped 16 ounces soy milk Directions Drain pineapple, reserving 1 cup … Read More about Toasted Plantain and Cilantro Booster
Category: Recipes
Quinoa Pinto Bean Burger
Ingredients Non-stick cooking spray 2 (16-ounce) cans pinto beans 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 carrot, peeled and grated 1/2 cup onion, minced 1 egg 1 teaspoon salt 1/2 teaspoon fresh ground pepper 1 tablespoon whole-wheat flour 1/2 cup whole-wheat bread crumbs 1 cup cooked quinoa (you can use … Read More about Quinoa Pinto Bean Burger
Quick Cook Egg
Ingredients: 1 egg 1 tablespoon milk Cooking spray Dash of pepper (optional) Directions: Spray a microwave safe mug with cooking spray Crack an egg into the mug (wash hands after) Add the milk and pepper if desired Whisk together with a fork Cover with a damp paper towel Microwave for 30-45 seconds or until the … Read More about Quick Cook Egg
Ranch Popcorn
Skip the store-bought microwave popcorn and make your own flavorful snack at home! This easy dill pickle popcorn recipe is quick, budget-friendly, and packed with savory seasoning for a fun twist on traditional popcorn. Makes X servings | Serving size: X Ingredients 2 tablespoons oil 1/4 cup popcorn kernels 1 brown lunch bag 1/4 teaspoon … Read More about Ranch Popcorn
Springtime Asparagus Pasta
Bright, fresh flavors in a simple preparation make this very-of-the-season dish that is both satisfying and convenient. Orzo, the short, thick rice-like pasta, translates to “barley” in Italian works overtime to absorb the flavors of the lemon, asparagus, and chickpeas. Makes 4 servings Ingredients 1 cup orzo, uncooked 1 lb. fresh asparagus, cut into thirds … Read More about Springtime Asparagus Pasta
Trinidad Style Eggplant Dish
In my home country of Trinidad and Tobago, this garlicky eggplant dish, often referred to as “baighan” or “melongene,” isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a hearty dash of curry powder, and eggplant. The biggest win of this wholly vegan eggplant recipe, which tingles … Read More about Trinidad Style Eggplant Dish
Chicken and Bean Burrito
Makes 6 servings | Serving Size: 1 burrito Directions Ingredients: 6 whole wheat tortillas (12 inch) 1 cup cooked brown rice 2 cups cooked chicken, diced 1/2 cup Black Bean and Corn Salsa (see below) 2 cups coarsely chopped saladgreens 1/2 cup cheddar cheese,shredded (or other cheese) 1 avocado, chopped Directions: Warm tortillas in oven … Read More about Chicken and Bean Burrito
Ranch Dip
Try cucumbers as a snack with hummus, on a salad, or with other dips like our ranch dip here! Makes 4 servings | Serving size: 1/4 Cup Ingredients 1 cup plain greek yogurt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 1 tablespoon dried parsley 1 tablespoon dried dill weed … Read More about Ranch Dip
Green Eggs and Ham Muffins
Makes 12 servings | Serving Size: 1 muffin Ingredients: • Nonstick cooking spray• 1 tablespoon olive oil• 1 cup finely diced sweet onion• 1/2 cup finely diced lean ham• 1 cup finely diced mushrooms• 2 cups finely chopped baby spinach (long stems removed) • 12 eggs (6 whole, 6 egg whites)• 3/4 cup low fat … Read More about Green Eggs and Ham Muffins
Chicken Tortilla Soup
Bright and bold Latin American flavors are simmered in a punchy broth with a hefty amount of aromatics. Canned beans give this soup a hearty depth, while the addition of creamy ripe avocados adds a soothing touch. This workhorse soup – that makes for incredible leftovers – comes together in just under thirty minutes. Serves … Read More about Chicken Tortilla Soup