Tabuleh. . . My version!

1 c Bulgar wheat, dry

2 c Water, boiling

2 c cucumbers, diced

2 c tomatoes, diced

1 c Parsley, chopped finely

1 c Cilantro, chopped finely

5 Green Onions

1 tsp Sesame Seed Oil, toasted

1 Tbs Peanut Oil

3 Tbs Rice Vinegar, seasoned

Directions
Pour 2 cups of boiling water over the 1 C dry bulgur wheat.  Set aside while you prep the rest.

Dice and combined all the vegetable in a large glass bowl.

Add the remaining seasonings. Allow to set, on the counter until the tabuleh has absorbed most of the water.

Dump the now hydrated bulgur wheat over the veg and seasonings. Toss lightly. Stores for up to a week in the fridge . . if it lasts that long!

Blender Waffles

Makes 6 servings

2 cup dry  Rolled Oats

3 tbsp  Roasted and Salted Soynuts All-Natural

3 tsp  Agave Syrup

2 cup (8 fl oz)  Water

1 tsp  Vanilla Extract

Place all ingredients in a blender; blend until quite smooth. Allow to sit for five minutes. Pour onto a hot waffle griddle using a Non-Stick spray to assure evenness.

162 calories per serving. Poached eggs go very well on top of these waffles!

Pumpking Pie for Breakfast

6 1-pint canning Jars

1 1/2 C pumpkin

1 1/2 C apple sauce, unsweetened

1 1 /2 C scotch oats

3 C Fat Free Yogurt

6 Tbls Agave Nectar

6 tsp cinnamon

1 1/2 tsp Allspice

1 1/2 tsp Nutmeg

Layer ingredients in each pint jar in the following order:

pumpking, apple sauce, oats, spices, yogurt and agave nectar.

These freeze well and defrost on the counter within 3 hours.

238 calories a jar

 

 

Quick and Easy Veggie Chili

1 can pinto beans

1 can black beans

1 can cannellini beans

16 oz tofu, silken

2 can tomatoes with garlic

1 Tbs liquid Aminos

3 Tbs Cholula Garlic Chili Sauce

1 tsp thyme

Blend the tofu with 1 can tomatoes.  Rinse all the beans and place with all ingredients in a stew pot.  Bring to a simmer and hold there for 10 minutes.  When cool, portion into 10 1/2 pint jelly jars.  Freeze.  You now have lunch ready and at your finger tips.

10 1 C servings.  335 calories.

BBAT (Beef Bacon, Avocado and Tomato) Waffles for Two

1/2 Avocado
2 Tomatoes, plum
1 oz Greek Yogurt, Fat Free
4 slices  Beef Bacon
2 Waffles, multi grain

Dice avocado and tomatoes. Toss with greek yogurt.  Toast the waffles.  Place two pieces of beef bacon on each waffle.  Spoon avocado and tomato mixture on top.  Serve warm.

321 calories.

Asian Pasta Lunch

Makes 10 servings

5 c  Whole Wheat Spaghetti

2 c  Mushrooms

1 c Zucchini

1/2 c Red Bell Pepper

1/2 c Green Bell Pepper

1/2 c Yellow Bell Peppers

5 Plum Tomatoes

2 tbs  Sesame Oil

3 tbs  Tamari

1 tbs  Sriracha Chili Sauce

2 tbs  Ginger, grated finely

30 oz  seitan (home made is cheaper x 10!)

Directions:

 Cook pasta just shy of al-dente; saute veggies together until they just beginning to wilt. Add the remaining ingredients at the last minute and simmer for 3 minutes. When all ingredients are cool, divide between 10 1-pint jars making layers as follows:

 Seitan

 1/2 C veggies

 1/2 C pasta

Seal jars with top and rings; freeze.  These are good cold or warmed up and last six months in the freezer.

487 Calories per jar (481.7 g)

Little Veggie Lasagnas

This makes 10 indiidual servings.

10 mini loaf pans

1 lg eggplant

4 C zucchini (1 Cup shredded)

2 C mushrooms

1 Jar pasta sauce

1 lb Gimme Lean Veggie Sausage

15 oz Low fat Ricotta Cheese

3 Eggs

1 Tsp Thyme, Ground

1 Tsp Garlic Salt

In a medium bowl, mix together eggs, ricotta, shredded zucchini, thyme and garlic salt.  Set aside

Slice eggplant thinly (1/2 “) and brown in a stick free pan on high heat.

Layer ingredients:

1/4 C pasta sauce, Eggplant, Ricotta mixture, mushrooms, Zucchini, Veggie Sausage, Egg plant, 1/4 C pasta sauce.

Bake at 350F for 1 hour.  When cool these can be covered with cling wrap and frozen. Pair with a green salad and piece of fruit and not only are you happy so is your nutritionist!

1 Serving (306.1 g)

Calories 216

 

 

Breakfast in a Jelly Jar

1/4 C Scotch Oats

1/4 C Pure Silk Coconut Milk

1/4 C Non-Fat Kefir Yogurt or Greek Yogurt

1 Tbs. Ground Flax Seed

1 Tbs Sunflower Seeds

Place all ingredients in a 1/2 Pint jelly jar, shake vigorously and place in refrigerator over night.  Breakfast is ready as you walk out the door.  I make this in quantity and freeze whatever won’t be used in two or three days.  Easy easy!