**Favorite Supper**

Lemony Kale Pasta


For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
¼-½ tsp. red pepper flakes (I actually don't add these-too spicy for the kids, so I sprinkle some on mine afterwards...we learned the hard way, lol)
Freshly ground black pepper, to taste

For the pasta:
1 lb. whole grain pasta, such as penne (my kids love bow tie)
1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed
Lemon slices, for garnish
Additional Parmesan, for serving

Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef's knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.

Cook the pasta in the boiling water according to the package directions. Chop the kale into ½-inch ribbons. Add the kale to a large bowl and toss with the dressing to coat well. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.

Crispy Black Bean Tacos  (

Adapted from Bon Appetit, February 2009

Serves 4, or so I hear
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce or pico

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside, or pico on top. We also like to add avocado and plain greek yogurt for sour cream sub...


1 (16 oz) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg or egg substitute
1 Tbsp chili powder
1 Tbsp cumin
1 tsp thai chili garlic sauce
1/2 tsp sea salt
1/2 C whole wheat bread crumbs

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin and chili sauce.
Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide mixture into 4 or 6 patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
You can wrap these in some nice green lettice leaves or use a whole wheat hamburger bun.

Curried Quinoa
(Green Smoothie Girl 12 steps cookbook)

1 C Quinoa
1 1/2 Tbsp. coconut or grapeseed oil
1/2 Onion, diced
1 tsp. grated fresh ginger root
1/2 fresh green chili (finely chopped or 1 can green chilis)
1 heaping tsp. Turmeric
1 heaping tsp. Coriander
1/4 tsp. Ground Cinnamon
1 3/4 Cup water
Real Salt to taste
1 C frozen peas

1. Rinse quinoa with cold water using a fine mesh filter. 2. Place oil in a heavy saucepan, add diced onions, and saute on medium-high heat for 4-5 minutes. 3. Add the ginger root, chile, and quinoa. Cook for one minute, stirring constantly. 4. Stir in the turmeric, coriander, cinnamon and Real salt. Cook for one minute, stirring constantly. 5. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes. 6. Stir in peas. Cover and cook for 4-5 minutes or until peas are tender and all the water has been absorbed. 7. Fluff with a fork before serving.

Black Bean Soup
1 Can black beans, rinsed
1 Can vegetable broth
1 Cup salsa

Combine all ingredients in medium sauce pan and bring to a boil. Let boil for 15 minutes. Remove 1/2 the contents of the pan and puree in blender or food processor. Add back into sauce pan and stir until well combined. Throw on a little cilantro, rice cheese, tortilla strips, and guacamole.

Curried Red Lentil Soup with Lemon

2 Cups red lentils, sorted and rinsed
1 qt low-sodium vegetable broth
1 large onion, finely chopped (2 cups)
4 celery stalks, finely chopped (1 1/2 cups)
2 large carrots, finely chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp)
1/4 Cup chopped cilantro
1 Tbs. curry powder
1 tsp. ground cumin
2 Tbs.lemon juice

Bring lentils, vegetable broth and 4 cups water to a simmer in a large pot. Skim away foam that rises to the top (Hint: I rinse my lentils really well before cooking them and usually don't get a foam). Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally. Add onion, celery, carrots and garlic and simmer, uncovered about 20 minutes. Add cilantro, curry powder and cumin and cook 20 minutes more, or until lentils are soft. Season with Real salt and pepper, if desired, and stir in lemon juice.

Sweet Potato Fries

2-3 yellow or orange sweet potatoes
Grapeseed oil/coconut oil
Favorite seasoning (opt)
Real Salt

Wash and peel potatoes. Cut about 1/2" wide and 3-4" long and spread on cookie sheet. Brush with oil and seasoning. Cook @350 degrees until tender- About 30-40 minutes

Baked Black Bean Taquitos
Serves: 6 pieces

1/2 medium yellow onion
1 clove garlic
1 small jalapeno (opt)
1/2 tablespoon sunflower oil (or olive oil)
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon sea salt
1/2 cup black beans
1/4 cup cilantro
6-8 white corn tortillas
1/2 cup Colby Jack Cheese
More Sunflower oil (or olive oil) for brushing

1.Pre-heat oven to 425ish and bring a medium/large pot of water to a simmer.

2.In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.

3.Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.

4.Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Don't forget a few squirts of fresh lime juice!

Southwest Stuffed Bell Peppers

Adapted from America’s Test Kitchen (

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Southwest Quinoa (courtesy of Green Smoothie Girl)
(I made this for 6 people and should have cut the recipe in half, because it made a TON)

2 C quinoa (soak for a few minutes, then drain in a fine strainer)
4 C water
2 cans black beans (rinsed well)
4 med tomatoes, diced
8 green onions, chopped (including most the green part)
1 C hopped fresh cilantro

Dressing: (Whisk together)

1 heaping Tbsp. grated lime zest
1/4 C fresh lime juice
6 Tbsp extra virgin olive oil
1 Tbsp maple syrup (the real kind)
1 tsp sea salt
1/2 tsp freshly ground pepper

Whisk together the dressing. Simmer the quinoa in water uncovered for about 10 minutes. Turn off the heat, cover, and let stand for 10 minutes. Strain any excess water. Add the quinoa to dressing and toss well, then stir in the remaining ingredients (beans, tomatoes, scallions, cilantro) Pour dressing on cooked quinoa and toss well; then add other ingredients. You can serve it hot or cold.

Broccoli-Rice Bake with Coconut Curry Sauce
(compliments of

2 Cups brown rice, rinsed well
4 Cups water
1 Can (14 oz) coconut milk
1 Tbsp. cornstarch
1 Tbsp. Curry Powder
1/2 C chopped cilantro
1/4 C fresh parsley (or 1 Tbsp. dried)
2 tomatoes, chopped
1 1/2 tsp. sea salt
3 stems of broccoli (including most of stalk), cut into bite-sized pieces
2 Tbsp. Coconut Oil

Bring the water and rice to a boil, turn down to medium low, cover, and simmer for 45 min. (Or just put rice in the rice cooker like I did) In a large wok or frying pan, lightly saute broccoli on medium high for 8 minutes. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add the blend to the vegetables and heat on medium high, stirring frequently, gradually reducing to a simmer until sauce is thickened. Toss mixture gently into brown rice, along with the parsley, tomato, and cilantro. Serve hot.


Ingredients (Makes 3 servings)

1/2 cup cilantro, stems removed, chopped
1 large garlic clove, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil, separated
1/4 teaspoon salt (optional)
1 lb salmon fillet (3 small)


1 Grease pan with 1T olive oil.
2 Place fillets, skin side down in an 8x8 baking dish.
3 Combine cilantro, garlic, lime juice, remaining olive oil, and (if desired) salt in a small bowl.
4 Pour mixture over fish.
5 Bake at 425 for 12-15 minutes, to desired doneness. (Thicker fillets will require additional time.).