Vegetarian LasagnaIngredients:

10 oz frozen broccoli (chopped)

1 cup shredded carrots

1 jar of spaghetti sauce

1 carton (16 oz.) cottage cheese

Mozzarella cheese

Parmesan cheese

9 lasagna noodles

Directions:

1. Combine broccoli, carrots, spaghetti sauce and cottage cheese.

2. Cook noodles

3. Layer noodles, broccoli mixture and cheese.






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Vegetarian Lasagna

Vegetarian LasagnaIngredients:

10 oz frozen broccoli (chopped)

1 cup shredded carrots

1 jar of spaghetti sauce

1 carton (16 oz.) cottage cheese

Mozzarella cheese

Parmesan cheese

9 lasagna noodles

Directions:

1. Combine broccoli, carrots, spaghetti sauce and cottage cheese.

2. Cook noodles

3. Layer noodles, broccoli mixture and cheese.






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Best Black Bean Burgers

Best Black Bean BurgersIngredients:

  • 1 (16 ounce) 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
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon hot sauce
  • 1/2 cup oatmeal

Directions:

  1. In a medium bowl, mash black beans with a fork until thick and pasty.
  2. Finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  3. In a small bowl, stir together egg, chili powder, cumin, and hot sauce.
  4. Stir the egg mixture into the mashed beans. Mix in oatmeal until the mixture is sticky and holds together. Divide mixture into four patties.
  5. 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.






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Monthly Conference Call-Raw Doreen

Raw Doreen PhotoIn this interview Raw Doreen a Certified Holistic Health Coach in RAW FOOD Detoxification discusses the detox process.  Doreen shares her purpose which is to help others discover all the healing benefits of adding Raw Living Foods to their Life. She discusses how to rid the body of toxins so we can support the immune system thus allowing the body to heal.

Click here to listen to Raw Doreen

 

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Smoky White Bean and Kale Soup

Smoky White Bean and Kale SoupServes 6

Ingredients:

1 Tbs. olive oil

1 small onion, chopped

3 cups chopped kale

1 small sweet potato peeled and diced (1 cup)

1 Tbs. smoked sweet paprika, plus more for garnish

1 Tbs. curry powder

1 bay leaf

4 cups low-sodium vegetable broth ( I used 1 ½ cups fresh juice and water)

2 15.5-oz. cans of organic white beans

Directions:

1. Heat oil in saucepan over medium heat. Add onion, and cook 8 minutes, or until lightly caramelized, stirring often.

2. Add kale, and cook 4 to 5 minutes, or until wilted. Stir in sweet potato, paprika, curry powder, and bay leaf; cook 1 minute more, or until fragrant.

3. Add broth, and bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until kale and yam are tender. Purée 1 cup beans with 3/4 cup water in blender or food processor. Add purée and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper. Sprinkle each serving with paprika.






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Bean and Vegetable Enchilada Casserole

Bean and Vegetable Enchilada Casserole

Ingredients:

1 medium organic bell pepper, chopped

1 large organic onion, chopped

2 cloves organic garlic, minced

1 Tbsp. olive oil

1 can (14 oz.) organic Eden black beans, drained and rinsed

1 can (14 oz.) organic Eden pinto beans, drained and rinsed

1 package (10 oz.) frozen organic corn, thawed

2 large tomatoes crushed (use blender or food processor)

1 Tbsp. chili powder

1/2 tsp. ground cumin

12 organic corn tortillas

1 cup grated organic cheddar cheese

 

Directions:

1. Preheat oven to 350 degrees.

2. In large saucepan, heat oil over medium heat and sauté bell pepper, onion and garlic for five minutes.

3. Add beans, corn, tomatoes and seasonings. Reduce heat to low and simmer for 15 minutes.

4. Assemble casserole in 9 x 13-inch baking dish.  

5. Cover bottom with one-third of bean mixture.

6. Layer six tortillas on top of beans. Repeat once more, ending with bean mixture on top.

7. Sprinkle cheese on top and bake until hot and bubbly, about 30-40 minutes.

Makes 8 servings. Per serving: 320 calories, 7 g total fat (2 g saturated fat), 53 g carbohydrates, 15 g protein, 11 g dietary fiber, 677 mg sodium

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Jean Sumner gave my children a Nutrition Detectives DVD and they watched it. My 5 year old Robert watched it intensely and when it was complete he made the decision that he was not going to eat anything with bad ingredients. I was at work and when I returned home my 13 year old, Miranda, was beside herself because Robert refused to eat anything in the house since we did not have anything in the cupboard that wasn’t highly processed and loaded with bad ingredients. Robert went from being a kid who would not eat a vegetable to save his life to a kid who requests vegetables for dinner. He still doesn’t eat a lot of them but he now eats a small serving without being begged to eat them. Miranda has wanted to be a chef since she was 4 years old and that is still her goal. But since she watched Nutrition Detectives she wants to have her own restaurant that offers only healthy food. You are making a difference.
Amy C.