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

Recipe – Sweet Potato Breakfast Bowls with Spinach and Avocado

Start your day the right way.

Did you buy too many sweet potatoes for Thanksgiving? Use your leftovers to prepare this breakfast bowl that’ll keep you filled all morning long.

Switch the bagel and cream cheese for this dish that is full of protein and can be thrown together in less than five minutes (if you roast the sweet potatoes ahead of time). This dish makes a healthy alternative for this busy time of the year.

Remember, breakfast is the most important meal of the day, so start your day the right way with great nutrition.

Ingredients:

  • 1 large sweet potato (orange yam kind), roasted
  • 1 TBSP olive oil
  • 3 cloves garlic, minced
  • 2 cups baby spinach
  • ¼ cup cooked quinoa
  • 2 eggs (fried, or poached)
  • ½ avocado, sliced
  • Salt and cracked pepper to taste

For Serving:

  • Sunflower seeds, chia seeds
  • Hot sauce
  • Greek yogurt

Instructions

  1. Preheat oven to 450 degrees. Toss sweet potato, oil, salt and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35 to 45 minutes. Set aside until ready to use.
  2. In a large skillet, add the oil and heat to medium-low. Add the garlic and sauté until fragrant for about 1 minute. Add the spinach and stir for about 2 to 3 minutes.
  3. Place spinach in bowl. Add cooked quinoa. Add sweet potato, avocado and eggs.

Serve with sunflower seeds, chia seeds, hot sauce and/or a dollop of plain Greek yogurt.

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

Grilled Chicken, Broccoli and Quinoa Salad

Healthy green meal.

Fluffy and soft quinoa, juicy and tender slices of chicken, broccoli cooked to perfection, and a hint of lemon juice will transform this salad into a healthy green meal with 25 to 40 grams of protein and 600 calories.

Every ingredient in this salad works together to create a dish full of flavor and with LOTS of protein.

 

25 g/400

Protein (approx.)/calories (approx.)

40 g/600

Protein (approx.)/calories (approx.)

1 TBSP 1 TBSP Olive oil
2 tsp 2 tsp Lemon juice
½ tsp ½ tsp Dijon-style mustard
Any amount Any amount Salt and pepper to taste
4 cups 6 cups Mixed leafy greens
1 cup 2 cups Broccoli florets, cooked and chilled Cooked quinoa, chilled
½ cup 3 oz. 1 cup Cooked chicken breast, thinly sliced

 

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

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