- 2 cups of romaine lettuce
- 1 cup of pinto beans
- 1 tablespoon of ground cumin
- 1 tablespoon of water
- 1/2 cup of sliced red onions and bell peppers
- 3 cloves of sliced garlic
- 1 tablespoon of chili powder
- 1 teaspoon of olive oil
- black pepper to taste
- Optional: salt to taste
- 1/3 cup of chopped tomatoes
- 1 tablespoon of chopped red onions
- 1 tablespoon of chopped cilantro
- juice of two orange slices
Optional: Your favorite salad dressing for more flavor, pick a dressing under 100 calories (note: this will bring the total calories up to 400 for the entire salad)
- Heat oil and cook onions, peppers and garlic. Add chili powder. Cook until tender then place on a place. Add pepper to taste and salt if desired.
- In the same pan, add 1 tablespoon of water, then add beans, then cumin. Cook until beans become fragrant. Then transfer into a bowl. Add pepper to taste and salt if desired.
- Combine tomato, cilantro, onion, and juice of orange for salsa. Add pepper to taste and salt if desired.
- Then combine all ingredients together for salad.
- Remember, you can add salad dressing for added flavor, but keep it under 100 calories for a total of 400 calories per serving.
Stop the presses!
We’re officially launching our new clothing line. We’ve got shirts, tanks and totes galore for both the ladies and gents.
We wanted to spread our healthy food message through the clothes we wear — while getting a chance to play with our creative brains (we’re both lefties after all).
So come on in because we’re open for business and taking pre-orders today.
Check us out here and make sure to spread the word!
Gas. Everybody gets it. Nobody wants it. Learn which foods you eat have a big effect on the gas you produce and what you can do about it.
Looking for an easy yet delicious dinner that will please both the vegetarian and meat eaters at the dinner table? Look no further. Our world famous mouthwatering veggie chili recipe is here.
OK maybe it’s not world famous, persay. But it is the most viewed recipe on our website. Ever.
We thought it would be fun to bring this recipe to life, and making it even more simple and delicious while we’re at it.
- 4 cans of reduced sodium beans of your choice (we used black, kidney, chickpea and pinto)
- 2 chopped tomatoes
- 1 chopped bell pepper
- 1 chopped onion
- 2 squash, chopped
- 2 cloves of garlic, minced
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 3 bay leaves
- Heat oil
- Cook garlic for about 1 minute
- Add onions, tomatoes and veggies
- Then add beans
- Next add spices and bay leaves
- Tip: If you add 1/3 cup of water, the chili will cook faster
- Cover and bring to boil, then reduce to simmer and cook until chili thickens, for about 30 minutes