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Recipes I've Shared:

Cilantro Cumin Slaw

This vegan slaw is colorful and nutritious.

Mexican Corn Salad

From Nutrition MD, PCRM
http://www.nutritionmd.org/recipes
/view.html?recipe_id=680

Black Beluga Lentil Salad

Fresh rosemary and garlic flavor delicate lentils.

Tofu & Vegetable Curry

I used seasonal vegetables that I had on hand, but whatever vegetables you have, like red peppers, potatoes, kale, spinach, etc., could be substituted. Serve with brown or white basmati rice. (The flavor is even better the next day!)

Seitan Bratwurst

These vegan brats have a nice flavor thanks to Penzeys' delicious Bratwurst Seasoning. They are great topped with mustard, onions, and/or sauerkraut. Enjoy!


Incredible! (1 rating)
Spinach & Feta Pie

Phyllo dough gives this vegetarian pie a crisp, flaky crust.

Thai Chicken Chopped Salad

A crisp, hearty salad with complementary flavors and textures.

Black Bean and Tofu Enchiladas

Nutritious, hearty, and great when reheated. Excellent paired with fresh guacamole.

Spinach Bacon Chicken Roulades

Lean and tender chicken breast stuffed with a rich-tasting spinach and bacon filling.

Baked Mexican Brown Rice

An easy way to make a tasty Mexican side dish. (Thank you to LILDINI for the excellent Baked Brown Rice recipe, on which this is based.)

Reduced Fat Vanilla Cheesecake

A delicious, creamy treat made with healthy yogurt cheese.


Incredible! (1 rating)
Southwestern Bean & Corn Salad

Zesty, fresh ingrediets packed with protein and fiber. Try roasting the corn for extra flavor.


Very Good (3 ratings)
Broccoli Pine Nut Salad

A vegetarian version of a picnic favorite. The smoked paprika enhances the hearty flavor.


Very Good (3 ratings)
Jicama Salad with Chile-Lime Dressing

A zesty, crisp salad that's perfect with any Mexican entree


Very Good (1 rating)
Polenta with Sauteed Spinach and Ham

A fresh and filling one-skillet meal

Chicken Quesadilla Cups

Crispy baked cups filled with cheesy chicken. Kids love them!