Wednesday, October 27, 2010


Along with leftovers galore, here are some highlights of my meals:

Ezekiel 4:9 (Low Sodium) Toast topped with Almond Butter, half a banana, a drizzle of Agave and a sprinkle of cinnamon.

Tex-Mex Soup
Serves 6-8

You'll need:
2 onions, diced
2 cloves garlic, minced
1 jalapeño, seeded, if desired & minced
1 green bell pepper, seeded and diced
Pomi Chopped Tomatoes2 Tbsp. Olive Oil
1 cup uncooked brown rice
2 tsp cumin
1 tsp thyme
1 tsp oregano
1 tsp garlic powder 
1/4 tsp cayenne pepper (optional)
26 oz chopped tomatoes in juice
(I recommend Pomì. Their packaging is BPA-free.)
2009_01_08-better-than-bouillon.jpg1/2 prepared salsa 
1 quart vegetable broth
1 15 oz can kidney beans, rinsed & drained 
(Eden Organic is also BPA-free.)
1 15 oz can black beans, rinsed & drained
1 15 oz can whole corn kernels
To garnish:
Avocado slices, chopped fresh cilantro, sliced green onions.

Sauté the vegetables in olive oil on medium heat until soft, about 5 minutes. Season with salt and pepper if desired. 
Add the spices and rice and stir about 1 minute to toast the rice. 
Stir in tomatoes, salsa, broth, beans and corn. 
Bring to a boil and reduce heat, cover and simmer about an hour. 
As always, enjoy!

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