A few of my favorite recipes from this week.

A few easy changes: switch from white rice to BROWN rice! Have fruit for a snack inbetween meals and have a handful of nuts or seeds to go with it. Like, almonds, pecans, walnuts, pumpkin, soy, sunflower...
And drink lots and lots of water, with lemon in it. (1/4 lemon per 16 ounces of water)

Quinoa stuffed Avacado: (from Vegan Fire & Spice)
1 cup quinoa
2 TBS olive oil
1 small red onion (chopped)
1 ripe tomato (diced)
1 TBS minced parsley
salt
pepper
2 Avacados (diced)
First, cook the quinoa. It cooks like rice. 1 cup of quinoa to 2 cups of water and salt.
Then in a skillet heat up the olive oil and sautee the red onions for about 5 minutes.
Then in a bowl mix all the ingredients together and enjoy! YUMMY!


Salsa:
4 Tomatoes (diced)
1 jalapeno (minced)
1 or 2 limes for juicing
1 onion (chopped)
cilantro
salt
pepper
garlic (optional)
Add it all together-put on everything!

Bean and Avacaco Burrito: (from Ultra Metabolism)
2 cups Romain lettuce (shredded)
2 TBS yellow onion
1/2 an avacado (chopped)
2 TBS cilantro (optional)
salsa
refried beans (I used refried black beans)
1 Sprouted grain tortilla (SO GOOD!)
Put it all in a tortilla and enjoy.

Rosemary Potatoes: (from Ultra Metabolism)
1 pound red potatoes cut into quarters
3 TBS olive oil
1 TBS chopped rosemary
salt
pepper
Preheat oven to 400 degrees. Toss together the potatoes, rosemary, olive oil, salt, and pepper. Spread on baking sheet. Roast for about 20 minutes, turn over and roast for about 10 to 20 more minutes. Until they are golden brown on the outside and soft in the middle. OK so yum!

Other things I really liked this week:
1. Creamy Cauliflower Confetti Soup
2. Black bean and Butternut Squash Chili
3. Vegtable Coconut Korma (Indian dish)