1/2 cup Chickpeas

1/4 cup Quinoa

1/4 cup Raisins

1 tbsp Peanut Butter

1 tsp Honey

Nutrition Facts

Calories 536

Fiber 13g

Protein 18g

Heavenly Breakfast Quinoa

Ingredients:

• 1/2 small banana
• 2 teaspoon peanut butter
• 1/2 cup quinoa, cooked
• 1 tablespoon flax seeds, ground
• a few splashes of soy milk

Directions:

1. Mash the banana right in your breakfast bowl with a fork.
2. Stir in the peanut butter.
3. Stir in the quinoa and flax seeds.
4. Add soymilk to taste.

• 2 cups brown lentils
• 2 small onions, diced
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 2 bay leaves
• ½ C chicken or vegetable stock

1. Cover lentils so that there is approximately 2 inches of water above the lentils.
2. Add onions, carrots, celery, and bay leaves.   Add salt and pepper and bring to a boil.  Cook at medium/high heat for 20 minutes.
3. Drain beans and discard bay leaves.  Move to a skillet and add oil, salt and pepper.
4. Boil and reduce the liquid so that the lentils are moist with no extra liquid.
5. Add the spinach and toss until slightly wilted.  Season with salt and pepper one more time if necessary.

• 2 T olive oil
• 1 bag of washed spinach
• Salt and pepper to taste

By Bethenny

Calabacitas

Directions

Makes 4 servings

1 small yellow onion, finely chopped
2 tablespoons water
2 small zucchini, quartered lengthwise and sliced
8 ounces mushrooms, sliced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 cups frozen corn
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Cook the onion in 1 tablespoon of the water, stirring frequently, until the liquid has evaporated. Add the zucchini, mushrooms, and the remaining tablespoon of water. Stir in the cumin and chili powder and simmer for 5 minutes, until the mushrooms are soft.

Stir in the corn and cook for 2 minutes longer, until heated through. Season with salt and pepper to taste. Serve immediately.

Stored in a covered container in the refrigerator, leftover Calabacitas will keep for up to 3 days.

Recipe from The Cancer Survivor’s Guide by The Cancer Project

Five-Bean Salad

Makes about 6 cups; serves 6

• 6 cups water
• 2 teaspoons plus 1 tablespoon coarse salt
• 1 bay leaf
• 1 piece (1/2 inch) cinnamon stick
• 1/2 teaspoon whole black peppercorns
• 1 oregano sprig
• 3/4 pound fresh cranberry beans, shelled (about 1 cup)
• 4 ounces haricots verts (green, yellow, or a combination), trimmed
• 4 ounces green beans, trimmed
• 4 ounces wax beans, trimmed
• 4 ounces flat Italian beans (green, yellow, or a combination), trimmed
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup red-wine vinegar
• 3/4 cup extra-virgin olive oil
• 1/4 teaspoon crushed red-pepper flakes
• 2 teaspoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh flat-leaf parsley

Directions

1. Make the beans: Stir together water, 2 teaspoons salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain.
2. Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1 1/2 minutes for haricots verts; 2 1/2 minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
3. Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs.
4. Add beans to dressing, and toss. Let stand at room temperature for 1 1/2 hours, tossing occasionally, or marinate in the refrigerator overnight before serving.

By Marthastewart.com

Lemony Zucchini, Chickpea, and Lima Bean Salad

Serves 6

• 1/2 cup fresh or frozen lima beans, blanched
• 1/2 cup drained canned chickpeas, rinsed
• 1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
• 1/2 small red onion, halved and thinly sliced
• 2 to 3 romaine leaves, cut into thin strips
• 1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
• 1 tablespoon chopped fresh basil, plus small sprigs for garnish
• 4 1/2 teaspoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/8 teaspoon red-pepper flakes
• 3/4 teaspoon coarse salt
• Freshly ground pepper, to taste

Directions

1. Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

Read more at Marthastewart.com

White Bean Salad With Spicy Roasted Tomatoes and Broccoli

Read more at Marthastewart.com: White Bean Salad With Spicy Roasted Tomatoes and Broccoli and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Serves 4

• 2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)
• 3 large garlic cloves, thinly sliced
• 5 teaspoons extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1 pound large cherry tomatoes, halved (about 3 cups)
• 1 tablespoon coarsely chopped fresh oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon fresh lemon juice
• Freshly ground pepper
• 2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans
• 2 ounces baby spinach (about 2 cups)

Directions

1. Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
2. Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
3. Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
4. Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

By Marthastewart.com

Texas Two-Bean Salad

Serves 6

• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 1 can (15 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 jar (4 ounces) chopped pimentos, drained
• 2 celery stalks, chopped
• 1 red bell pepper (ribs and seeds removed), finely chopped
• Coarse salt and ground pepper

Directions

1. In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.

By Marthastewart.com

Black-Bean and Brown-Rice Cakes

Serves 4

• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 large scallions, coarsely chopped
• 1 jalapeno, seeded and chopped
• 1/4 teaspoon ground cumin
• 3/4 cup cooked brown rice
• Coarse salt and ground pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 cup plain low-fat yogurt
• 1 tablespoon finely chopped fresh cilantro, plus leaves for serving
• 1 tablespoon fresh lime juice

Directions

1. Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
2. Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.
3. Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

By Marthastewart.com