Fiesta Salad

• 16-32 Oz of canned organic black beans (rinsed very well)
• 15 cherry tomatoes cut in half
• 1 can of organic corn
• 1/2 red onion chopped
• 1 large bunch of cilantro chopped
• Juice of one lime
• 4 tablespoons of balsamic vinegar

Add the beans corn onion tomatoes into a bowl.
Add cilantro lime and that balsamic vinegar and mix.
Add more lime, balsamic or cilantro if you need it.
Chill.

Enjoy in lettuce cups, rice crackers or on cucumber wedges.
 

Quick "Out The Door" Breakfast Options

Here are some options for when you're having one of those days where you need something to grab and go!

• One piece of whole grain/sprouted grain or gluten free toast with 1/2 mashed avocado and sprinkle of chia/sesame seeds, or red chili flakes.
•  Organic brown rice cake with nut butter (and banana)
•  Low sugar non-dairy yogurt (coconut/ almond) with berries and nuts/seeds mixed in.
•  Banana (celery, carrot) with smear of nut butter.
•  A wrap with sliced avocado, tomatoes, onions and sprouts and a side fresh greens. You can also put some tofu scramble in your wrap (or lettuce cup)
•  Cooked Sweet Potato w/ avocado or almond/ peanut butter 
•  A green juice or a smoothie ( 90% veg/ 10% fruit)  in a “to-go ” thermos.
• In a glass jar with a lid place 1/2 cup of raw quick oats w/ 3/4 cup of almond milk, touch of maple syrup, fresh berries, a few nuts ( or a tsp of nut butter) and cover with lid.  On the go soaked oats!

Sauteed Baby Bok Choy With Garlic And Ginger

Serves 4

INGREDIENTS:

• 4-5 bunches of baby Bok Choy OR 2 large bunches, chopped and rinsed well (they can be gritty so make sure to pull apart leaves and rinse well.)
• 1 tablespoon olive oil
• 4 garlic cloves, smashed
• 2 slices of fresh ginger, peeled and smashed
• Sea salt and pepper to taste
• 1 tablespoon (splash) of organic low-sodium soy sauce like Tamari (or liquid aminos or gluten free soy sauce)

TO PREPARE:

• Heat the oil in a heavy bottom skillet or wok pan.
• Add garlic and cook for 4-5 minutes.
• Add bok choy and ginger and cook until tender, stirring and coating all.
• Add a splash or two of the soy sauce.
• Season with sea salt and pepper to taste.

On a plate, arrange bok-choy. Add lemon wedges for garnish.