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)

Black Eyed Peas Salad

Black Eyed Peas Salad

• 1 Cup Black Eyed Peas (Cooked)
• 1/2 Cup Baby Heirloom Tomatoes
• 1/4 Cup Cucumber
• 1/4 Cup Sweet Red Peppers (can use any color)
• 1/4 Jalapeño
• 1 tbsp. Green onions
• 2 tbsp. Cilantro
• 1 tbsp. Olive oil
• 1 tbsp. Low sodium Soy Sauce
• 1 tbsp. Balsamic vinegar
• Black Pepper

1. Add all the ingredients as listed, adding the oil, soy and vinegar last. Season with Black pepper. (Salad should be salty enough because of the soy and balsamic. If you desire more salt- use sparingly)
2. Mix and enjoy!

Tips: 

• This salad keeps really well in the fridge. Make extra to have for lunch for the next day.
• This salad is also great as a side dish.  Serve with Fish or chicken for extra protein.

Macros: C-52g, F-6g, P-18g (Cal 331)

Mango Protein Bowl

MANGO PROTEIN BOWL (VEGETARIAN)

• 1.5 Cups Kale
• 1/2 Cup Quinoa (cooked)
• 1/4 Cup Sliced Almonds
• 1/4 Cup Jicama
• 1/4 Slice Mango
• 28g (1 Oz) Goat Cheese
• 1/2 Lime

1. Place Kale in a bowl and squeeze out the lime juice over it.
2. Add the rest of the ingredient in and ENJOY!

Tips: Substitute Goat cheese with 1/8 Cup extra almonds to make it Vegan!

Macros: C-51g / F-23g / P-20g (470 Cal)