Thursday, August 20, 2020


Lunch: Mango, Black Bean Quinoa Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

3/4 Cups Quinoa, uncooked

1 1/2 Cups Water

1/2 Can Black Beans, rinsed and drained

1/2 Mango, peeled, seeded, and diced

1/2 Bell Pepper, seeded and diced

1/2 Avocado, peeled, seeded, and diced

½ Jalapeño, seeded and diced

⅛ Cup Red Onion, diced

1/8 Cup Cilantro, chopped

1/8 Cup Mint, chopped

Chili Lime Dressing (recipe below)

1 ½ Cups Quinoa, uncooked

3 Cups Water

1 Can Black Beans, rinsed and drained

1 Mango, peeled, seeded, and diced

1 Bell Pepper, seeded and diced

1 Avocado, peeled, seeded, and diced

1 Jalapeño, seeded and diced

¼ Cup Red Onion, diced

¼ Cup Cilantro, chopped

¼ Cup Mint, chopped

Chili Lime Dressing (recipe below)

2 1/4 Cups Quinoa, uncooked

4 1/2 Cups Water

1 1/2 Can Black Beans, rinsed and drained

1 1/2 Mango, peeled, seeded, and diced

1 1/2 Bell Pepper, seeded and diced

1 1/2 Avocado, peeled, seeded, and diced

1 ½ Jalapeños, seeded and diced

⅓ Cup Red Onion, diced

1/3 Cup Cilantro, chopped

1/3 Cup Mint, chopped

Chili Lime Dressing (recipe below)

Directions

1. Bring water to a boil on high heat and add quinoa

2. Reduce heat to low- medium and cook covered until all water is absorbed, approx. 15 minutes

3. Remove from heat and allow to cool

4. Once quinoa has cooled, gently mix all ingredients together and then fold in dressing

5. Serve chilled

Chili Honey Lime Dressing

  • 2
  • 4
  • 6
  • Nutrition

2/3 Tbsp Extra Virgin Olive Oil

Juice from ⅓ Lime

2/3 tsp Honey

1/2 tsp Dijon Mustard

2/3 tsp Chili Powder

1/8 tsp Cumin

1/4 tsp Salt

1 1/3 Tbsp Extra Virgin Olive Oil

Juice from ⅔ Lime

1 1/3 tsp Honey

1 tsp Dijon Mustard

1 1/3 tsp Chili Powder

1/3 tsp Cumin

1/2 tsp Salt

2 Tbsp Extra Virgin Olive Oil

Juice from 1 Lime

2 tsp Honey

1 ½ tsp Dijon Mustard

2 tsp Chili Powder

½ tsp Cumin

¾ tsp Salt

Directions

1. Whisk all ingredients together well

2. Pour over salad and gently mix in


Dinner: Beef and Broccoli w/Jasmine Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2/3 Lbs Ground Sirloin

1/8 Cup Onion, thinly sliced

1/3 Bag (16 oz) Frozen Broccoli

2/3 Cloves Garlic, minced

Salt and Pepper to Taste

1 1/3 Lbs Ground Sirloin

1/3 Cup Onion, thinly sliced

2/3 Bag (16 oz) Frozen Broccoli

1 1/3 Cloves Garlic, minced

Salt and Pepper to Taste

2 Lbs Ground Sirloin

½ Cup Onion, thinly sliced

1 Bag (16 oz) Frozen Broccoli

2 Cloves Garlic, minced

Salt and Pepper to Taste

Directions

1. Cook beef in a large skillet on medium-medium high heat until all pink is gone, crumbling it as it cooks

2. Reduce heat add onion and garlic to meat and cook until onion has softened and begun to brown

3. Remove from heat and drain off any fat

4. In a separate skillet, heat olive oil on medium- medium high heat and add broccoli

5. Salt and pepper broccoli to taste

6. Sauté broccoli until softened and has begun to brown

7. Remove from heat and add to meat mixture

8. Prepare sauce (recipe below)

9. Pour sauce over meat and broccoli and gently stir in

10. Heat mixture on low until hot

11. Serve over rice

Sauce

  • 2
  • 4
  • 6
  • Nutrition

1/8 Cup Soy Sauce

2 1/4 Tbsp Honey

1/3 tsp Ground Ginger

1 1/2 tsp Extra Virgin Olive Oil

3/4 Tbsp Cornstarch

⅓ Cup Soy Sauce

4 ½ Tbsp Honey

¾ tsp Ground Ginger

3 tsp Extra Virgin Olive Oil

1 ½ Tbsp Cornstarch

1/2 Cup Soy Sauce

6 3/4 Tbsp Honey

1 1/8 tsp Ground Ginger

4 1/2 tsp Extra Virgin Olive Oil

2 1/4 Tbsp Cornstarch

Directions

1. Whisk all ingredients together very well

2. Pour over meat and broccoli mixture and gently mix in

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

½ Cup Jasmine Rice

1 Cup Water

½ Tbsp Extra Virgin Olive Oil

1 Cup Jasmine Rice

2 Cups Water

1 Tbsp Extra Virgin Olive Oil

1 1/2 Cup Jasmine Rice

3 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Directions

1. Bring water to a boil

2. Add rice and reduce heat

3. Simmer for approx. 15-20 minutes or until water is absorbed

4. Stir in olive oil and salt and pepper to taste