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Black Bean Sauté and kale; and quinoa with olive oil dressing
# 1 green pepper, medium, chopped
# 1 onion, medium, chopped
# 1 clove garlic, minced
# 1/2 teaspoon dried oregano
# 1/2 teaspoon ground cumin
# 1 teaspoon olive oil
# 1 can (15 ounces) tomato sauce, low-sodium
# 1¼ cups black beans, canned, rinsed and drained
# Hot pepper sauce (to taste)
Sauté peppers, onions, garlic, oregano, and cumin in oil over medium heat until tender, 1 to 3 minutes.
Add tomato sauce, beans, and hot-pepper sauce. Bring to a boil; reduce heat; cook for 10 minutes. Toss with pasta or rice.
Yield: 4 Servings
Olive Oil Dressing
* 2 tablespoons extra virgin olive oil
* 1 tablespoon red wine vinegar
* 1/4 teaspoon Dijon mustard
* Pinch basil, dried
* 1/4 teaspoon salt
In a small bowl, whisk all ingredients and serve.
Yield: 4 Servings
Sauteed Kale
# 1/2 cup water
# 1/2 cup chopped onions
# 1 tablespoon low-sodium soy sauce
# 3 cups washed and chopped kale, stems removed
# 1 teaspoon extra virgin olive oil
# 1 tablespoon balsamic vinegar
# Black pepper, to taste
Diet Calendar Entries for 25 February 2010:
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2304 kcal
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Fat: 85.59g | Prot: 51.69g | Carb: 311.73g.
Breakfast: Instant Oatmeal - Express Golden Brown Sugar, Complete Greens, Heart Health Omega III, OPC-3, Multivitamin, Calcium Plus, Digestive Enzyme, Ultra Inflam Plus 360. Lunch: bread sticks, zuppa toscana olive garden, Alfredo Dipping Sauce, complete greens. Dinner: bread sticks olive garden, complete greens. Snacks/Other: dried cherries, snapea crisps, swiss miss sugar free chocolate, banannas. more...
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1770 kcal
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Activities & Exercise:
Walking (slow) - 2/mph - 1 hour and 15 minutes, Resting - 14 hours and 45 minutes, Sleeping - 8 hours. more...
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