Vegetarian Farro Bowl

Vegetarian Farro Bowl

• 1/2 cup Cooked Farro
• 2 tsp. Olive oil
• 1 cup sliced Brussel sprouts
• 1/2 cup Carrots
• 1 cup Kale
• 1/4 cup Sliced Almonds
• 1 tbsp. Dried Cranberries
• 1 tbsp. Goat Cheese
• 2 tsp. Balsamic vinegar
• 1 small lemon
• Salt & Pepper

1. Add the Olive Oil to a pan. Add Carrots, cook for 2-3 min, add Brussels sprouts and Salt & Pepper and cook for an additional 5 min. Add the Farro at the end just to warm it up.
2. Add the rest of the ingredients to a bowl. Top with Veggies and Farro and Goat cheese and squeeze the lemon juice over the salad.

Macros: C-66g, F-28g, P-20 (568 Cal)

TexMex Vegetarian Baked Butternut

TexMex Vegetarian Baked Butternut

• 1/2 small Butternut (Halved and Pitted)
• 1/2 tsp. Olive Oil
• Salt & Pepper
• 1/2 cup Corn
• 1/2 cup Black beans
• 1/4 Jalapeno
• 1/2 cup Mini Heirloom Tomatoes (Any tomatoes will do)
• 1/4 cup Pasta Sauce
• 1/4 cup Reduced Fat Shredded Cheese
• 1 tbsp. Cilantro

1. Coat the Butternut with the Olive oil, season with Salt & Pepper and place cut side up on a baking tray. Bake at 475'F for 45-60min- testing with a fork to see if it is soft.
2. Mix the rest of the ingredients together (except for the cheese), and scoop it onto the cooked Butternut.
3. Now top it off with the Cheese and return to the oven to bake until the Cheese is melted or browned. (This can be sped up by placing the oven on 'Broil').
4. Garnish with Cilantro (Optional)
5. DONE!

High in Fiber and Vitamins A & C!

Tips: This recipe is Vegetarian, but also tastes AMAZING when you add ground turkey OR beef to the mix.

Macros: C- 86g, F- 15g, P- 24g (618 Cal)

Pork, Rice & Pea Bowl

Black Eyed Peas Salad

• 1/2 Cup Black Eyed Peas (Cooked)
• 3/4 Cup Brown rice OR Wild Brown rice (Cooked)
• 4 Oz Pork
• 1/4 Cup Sweet Peppers (any color will do- I used Yellow)
• 1/4 Sliced Jalapeño
• 1/3 Avocado
• 1 tbsp. Green Onions (chopped)
• 1 tsp. Olive Oil
• Cilantro (garnish)

1. Cook Pork in Olive oil with Salt & Pepper.
2. Add the rest of the ingredients (except the Avocado+Cilantro) and just cook till warm.
3. Place in bowl and top with Avocado and Cilantro

Tips:

• Depending on your palate, you can add a tsp of Coconut Aminos or a dash of Paprika or Garlic for extra taste.
• Substitute Pork for half a cup of Chickpeas to make the dish VEGAN.
• Cook up a pot of Rice or Peas the night before, to help make prep quick and easy.

Macros: C-53g / F-16g / P-33.5g  (Cal-444)