Black Bean Quinoa Burrito Bowls

Recipe found on Toriavey

INGREDIENTS:

1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt

OPTIONAL TOPPING INGREDIENTS:

Grated cheddar or jack cheese
Sour cream or Greek yogurt
Pico de gallo or salsa
Diced seeded tomatoes
Hot sauce or sriracha
Sliced avocado
Guacamole
Corn

Directions:
Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.

Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.

While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.

Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.

When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with 
salt to taste.

Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
Top each portion of quinoa with 1/4 cup of shredded lettuce.

Top each portion of lettuce with simmered black beans.

Top the black beans with your choice of Optional Topping Ingredients (ideas listed above).

Smothered Pork Chops

Posted from Facebook by Jill Knight Scott
Smothered pork chops that are lightly browned and then baked with delicious sweet potatoes, onions and garlic. Seasoned with thyme and sage, this delicious dish is easy to put together. Just add your favorite salad, steamed or raw vegetables to make it a perfect meal.

Servings 4

Ingredients:
 
4 pork chops bone-in (about 5 oz each)
2 Tbsp EVOO divided
1/4 cup vegetable, beef or bone broth
1/2 lb sweet potatoes peeled and chopped
1 large onion sliced
2 cloves garlic minced
2 tsp sage
1 tsp ground thyme
Pinch of himalayan or sea salt and pepper to taste

Instructions:
 
Preheat the oven to 350 degrees F.
Heat 1 T of the oil in a large skillet.
Cook the pork chops for about 4-5 minutes per side, or until nicely browned.
Place the pork chops in a baking dish.
Pour the broth over the pork chops.
Add the remaining oil to the pan once the pork chops have been removed.
Sauté the potatoes, onions and garlic in the oil for 3-4 minutes, or until golden brown.
In a large bowl, combine the potatoes, onion, garlic, sage, thyme, salt and pepper.
Place the potato mixture on top of the pork chops.
Bake for 20-30 minutes, or until the pork is cooked to desired doneness.
Pair with broccolini and a small salad with fresh lemon as your dressing.

Chicken Burrito Bowls

Recipe from Buzzfeed

INGREDIENTS
 
2-3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro to garnish

PREPARATION
 
1. Preheat oven to 400˚F/200˚C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

Spiced Pears and Pomegranate

Recipe found on Allrecipes

4 Servings 164 Calories

Ingredients:

• 3 pears - peeled, cored and cut into wedges
• 1 pomegranate, skin and light-colored membrane removed
• 1 tablespoon fresh lemon juice
• 2 tablespoons light brown sugar

• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoons finely chopped almonds (optional)
• 4 sprigs fresh mint leaves for garnish (optional)

Directions

Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Black Bean and Rice Enchiladas

Recipe By: Diane Manzella-Miller found on Allrecipes

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder

• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
3. Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
4. Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Chocolate Crunch Custard

2 Scoops Natural Creamy Chocolate Isalean Shake
4 oz Water
Handful of Ice
2 Isadelight plus, chopped
1 Slimcakes, crumbled
1/2 C Fresh Raspberries

Blend shake with water and ice until creamy.
Pour into a bowl, stir in Isadelights
Top with Slimcakes and raspberries

Dulce De Leche Shake

2 Scoops French Vanilla Isalean Shake
8 oz Water
1/2 Banana
1 tsp Caramel Sauce
1/2 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
Pinch of Sea Salt
Desired amount of ice

Blend and Enjoy!

Great Grape Shake

1 Packet Vanilla Isalean Pro Shake
1 Scoop Vanilla Isapro
1 Scoop Ionix Supreme
1 Scoop Isagenix Greens
1 Scoop Refreshed Grape Amped Hydrate Replenish
8 oz of water
Desired amount of Ice

Blend and enjoy!

Chocolate Covered Strawberry Shake

1 1/2 Scoops Strawberry Cream Isalean Shake
1 Scoop Chocolate Isapro
Handful of Spinach
8 oz Water
Ice, to taste

Blend and enjoy!

Vanilla Chai Dairy-Free Protein Pancakes

Ingredients:

1 Egg*
1/3 C Egg Whites*
1 Ripe Banana, Mashed
2 Scoops Vanilla Chai Dairy-Free Isalean Shake
2/3 C Water

Directions:

1. Mix all ingredients together, making a batter
2. Heat pan over medium heat, add coconut oil or non-stick spray
3. Pour palm-size amounts of batter into pan and cook 3-5 minutes

*Can also use unsweetened applesauce or an egg/egg white substitute