Honey grilled chicken burritos

Quinoa Fruit Salad

A refreshing salad with berries and honey lime dressing.

Ingredients:

1. Quinoa———————–1 cup
2. Water————————2 cups
3. Salt—————————-a pinch
4. Lime—————————1
5. Honey———————— 3 tablespoons
6. Fresh mint——————2 tablespoons
7. Blueberries—————–1 1/2 cups
8. Strawberries————–1 1/2 cups
9. Mango——————-1 1/2 cups
10. Mint———————-for garnish

Instructions:

1. Rinse the quinoa under cold water and strain the water. Add water, salt and quinoa to a sauce pan and bring to boil for 5 minutes.
2. Lower the heat and cook for 15 minutes.
3. Remove and fluff with a fork.
4. Cook down the quinoa.
5. In a bowl, combine, lime juice, honey and mint together and keep it aside.
6. In a bowl, mix fruits, quinoa and add the dressing on top of it,
7. Give it a toss and serve with mint as garnish.

Coconut Green Smoothie

Ingredients:

1. Coconut milk——————–1/2 cup
2. Yogurt————————–1/2 cup
3. Spinach————————–  1 cup
4. Green apple——————— 1
5. Coconut shavings———— 2 spoons
6. Ice—————————–1 cup

Instructions:

1. Take a blender or smoothie maker and add coconut milk, ice, yogurt, spinach, green apple and coconut shavings and blend.
2. Serve immediately with more ice and coconut shavings on top.

Zucchini Noodles with Pesto

Ingredients:

Zucchini Noodles with Pesto Best Recipe of 2014
1. Zucchini—————————4
2. Fresh basil————————2 cups
3. Garlic——————————2 cloves
4. Olive oil—————————1/3 cup
5. Lemon juice———————2 spoons
6. Parmesan cheese————1/4 cup
7. Salt and pepper—————to taste
8. Cherry tomatoes————–1 cup

Instructions:

1. With a peeler, slice the zucchini in shape of noodles and keep them aside.
2. Mix chopped basil leaves and garlic in a food processor and pulse. Now add olive oil slowly while blending.
3. Stop and scrape all sides and add cheese and lemon juice.
4. Season with salt and pepper and blend one final time.
5. Combine the prepared mixture with zucchini and toss until well mixed. Add tomatoes by chopping them in halves.
6. Serve at room temperature.

Orzo Salad

Ingredients:

1. Uncooked orzo—————————-1 cup
2. Chickpeas———————————–1 can
3. Cucumber———————————-1 cup
4. Chopped dill——————————-1/4 cup
5. Red onion———————————1/4 cup
6. Olive oil———————————-3 spoons
7. Lemon juice—————————–3 spoons
8. Garlic————————————–minced
9. Fresh dill———————————-1 spoon
10. Salt and pepper————————-to taste

Instructions:

1. Cook pasta according to directions on the package. Drain and rinse well with cold water and allow it to cool.
2. In a bowl, mix orzo, feta, dill, red onion, chickpeas and add other ingredients.
3. Mix well and serve at room temperature.

Crispy Black Bean Quinoa Burritos

Ingredients:

1. Olive oil—————————-1 spoon
2. Onion——————————1
3. Garlic——————————1 clove
4. Red pepper———————-1/2 cup
5. Green pepper——————-1/2 cup
6. Black beans———————–1 can
7. Sweet corn————————1/2 cup
8. Chili powder———————-1 spoon
9. Ground cumin——————-1 spoon
10. Lime——————————–1
11. Salt and pepper—————–to taste
12. Cilantro—————————1/2 cup
13. Cheese—————————2 cups
14. Flour tortillas——————-10

Instructions:

1. In a skillet, heat oil and add onion. Cook until tender and add garlic. Add peppers, corn black beans, cilantro, chili powder and cumin. Sauté for 5 minutes.
2. Add lime juice and salt and pepper to taste.
3. Take a tortilla and add the mixture to it. Add cheese and roll the burritos.
4. Heat a grill pan and keep the burritos on it. Cook until crisp and golden.
5. Slice with knife into halves and serve hot.

Roasted Vegetable Pita Sandwich

Ingredients:

1. Zucchini——————————–2
2. Red peppers—————————2
3. Mushrooms—————————-1 cup
4. Onion———————————–1
5. Olive oil——————————— 1 spoon
6. Balsamic vinegar———————2 spoons
7. Salt——————————— to taste
8. Pepper—————————- to taste
9. Wheat pitas———————-4
10. Lettuce
11. Feta cheese————————-1/2 cup
12. Tzatziki Sauce———————for serving

Instructions:

1. Preheat oven. Place a baking sheet in the tin and add vegetables.
2. Drizzle olive oil and balsamic vinegar.
3. Season with salt and pepper. Roast for 20 minutes.
4. Heat pitas. Slice them open and stuff them with lettuce and the vegetables.
5. Add cheese and sauce.
6. Serve hot

Tofu Tostadas

Ingredients:

1. Tortillas—————————6
2. Salt——————————–to taste
3. Olive oil————————–2 spoons
4. Yellow onion——————-½ cup
5. Garlic—————————-2 cloves
6. Chili powder—————- 1 spoon
7. Tofu—————————1/2 cup
8. Cumin powder————–1 spoon
9. Red pepper——————-1
10. Salt and pepper————–to taste
11. Lime juice———————1
12. Cilantro————————1/4 cup
13. Cherry tomatoes————-cut in half
14. Avocado————————diced 1
15. Cilantro————————c hopped

Instructions:

1. Preheat oven and add oil to tortillas. Season with salt and bake them until crisp and browned on both sides.
2. Take a skillet and add olive oil. Add onion and cook for 5 minutes.
3. Add garlic and cook for 2 minutes
4. Add peppers and cook for 4 minutes
5. Add tofu and season with salt, pepper and chili powder.
6. Squeeze lime and cook for 5 minutes.
7. Add cilantro and place the mixture on the tostada shell.
8. Add tomatoes, cilantro, lime juice and avocado. Serve hot with cheese or sour cream.

Lemon Chicken Orzo Soup

Ingredients:

1. Olive oil———————-1 spoon
2. Onion———————–1
3. Garlic———————–2 cloves
4. Carrots———————-2
5. Celery———————-1
6. Chicken broth———– 8 cups
7. Lemon zest ————– 2 lime
8. Lemon juice————–1/3 cup
9. Bay leaf——————-1
10. Orzo pasta————–1 ½ cups
11. Chicken—————–2 cups
12. Parsley leaves——–1/4 cup
13. Salt and pepper——- to taste

Instructions:

1. In a pot, add olive oil and sauté onions, garlic, celery, carrots and cook for 5 minutes.
2. Add chicken broth and lemon zest, bay leaf and lime juice.
3. Add orzo and cook for 8 minutes.
4. Add chicken and cook for 5 minutes
5. Add salt and pepper to taste.
6. Serve hot

Slow Cooker Butternut Squash Soup

Ingredients:

1. Onion——————————1
2. Carrots—————————-3
3. Butternut squash————-1
4. Apple——————————-1
5. Vegetable broth—————-2 cans
6. Cinnamon————————–1 spoon
7. Nutmeg——————————1/4 spoon
8. Maple syrup———————–2 spoons
9. Salt and pepper———————to taste
10. Chickpeas—————————1 can
11. Canola oil—————————–1 spoon
12. Brown sugar————————-1 spoon

Instructions:

1. In a slow cooker, add onions, vegetable broth, salt and pepper, butternut squash and apple. Cook for 4 hours.
2. Puree the mixture until smooth
3. Add cinnamon and nutmeg.
4. Add maple syrup and season to taste.
5. Preheat oven.
6. Take a small bowl and add canola oil, maple syrup, cinnamon, brown sugar and add chick peas.
7. Coat well and bake for 5 minutes or until crisp.
8. Serve with the soup.

Vegetable Lime Chickpea Chili

Ingredients:

1. Olive oil———————–2 spoons
2. Zucchini————————1 ½ cup
3. Yellow squash—————- ½ cup
4. Sweet peppers—————1 cup
5. Onion———————1 cup
6. Mushrooms—————-1 cup
7. Garlic———————— 2 spoons
8. Chickpeas——————–1 can
9. Tomatoes—————1 cup
10. Vegetable broth——–2 cups
11. Cilantro leaves————1/2 cup
12. Lime juice—————–3 spoons
13. Chili powder—————1 spoon
14. Salt and pepper———– to taste

Instructions:

1. In a pan heat olive oil.
2. Add onions, peppers, zucchini, squash and mushrooms. Cook for 8 minutes and add garlic and cook for 1 minute
3. Add chickpeas, cilantro, lime juice, vegetable broth and tomatoes, chili powder, cumin.
4. Season with salt and pepper.
5. Cook for 5 minutes.
6. Serve hot.