Recipe: Southwest Vegetarian Chili

The nutrition you need in one dish.

This vegetarian chili recipe is easy to prepare, it will keep you full and warm, and will deliver the nutrition your body needs in one dish.

It’s that time of the year when the weather turns from hot to cold and those chilly nights call for something to keep you warm. This vegetarian chili recipe is easy to prepare, it will keep you full and warm, and will deliver the nutrition your body needs in one dish.

While there’s no meat, it’s prepared with quinoa and loaded with vegetables. The corn, chili powder, cumin, garlic and onions will add that Southwest flavor you’re looking for. So grab your slow cooker, get comfy and get ready to play your favorite movie, while the smell of this recipe will make you go OLÉ.

Ingredients:

2 ¼ cups vegetable broth
½ cup uncooked quinoa, rinsed if not pre-rinsed
1 (15-ounce) can black beans
1 (15-ounce) can fire-roasted tomatoes
2 cups frozen corn kernels
1 green bell pepper, chopped
½ medium onion, chopped
2 cloves garlic, minced
1 TBSP chili powder
1 ½ tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp oregano
Toppings:  chopped green onion, avocado slices

Place all ingredients in a crock pot and stir to combine. Cook on high for 2 ½ to 3 hours, or on low for 5 to 6 hours; check the last hour or so and add liquid as needed. Makes 6 servings.

Find out more at: http://www.DiscoverHerbalife.com

Shrimp and Spinach Pasta Salad

Pasta and shrimps, a family-favorite dish.

Full of fresh ingredients, this pasta salad with shrimp will become a favorite dish in no time. Whole grain pasta to give you the right amount of carbs, shrimp to add protein, lots of greens to meet your vegetable needs, and olive oil with garlic to add lots of flavor will make this dish your perfect choice for a special occasion.  It’s a complete meal in no time, with 40 grams of protein and 600 calories.

 

 

25 g / 400

Protein (approx.) / calories (approx.)

40 g / 600

Protein (approx.) / calories (approx.)

½ TBSP ½ TBSP Olive oil
2 tsp 2 tsp Balsamic vinegar
Dash Dash Garlic powder or ½ clove fresh garlic, minced
¼ tsp ¼ tsp Dried basil
Any amount Any amount Salt and pepper to taste
4 cups 6 cups Baby spinach leaves
1 cup 1 cup Raw vegetables, diced (bell pepper, cucumber, red onion, tomato)
1 cup 2 cups Chopped, cooked and chilled vegetables (eggplant, zucchini, broccoli)
3 oz. 5 oz. Cooked shrimp
½ cup 1 cup Cooked whole grain pasta
1 TBSP 1 TBSP Parmesan Cheese

In a mixing bowl large enough to hold all the ingredients, whisk together the oil, vinegar, garlic, basil, salt and pepper. Add spinach, vegetables, shrimp and pasta and toss well. Top with Parmesan cheese.

Find out more at: http://www.DiscoverHerbalife.com

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