Quinoa Black Bean Tacos

Quinoa and black bean filling:
1 Tbl olive oil
1 cup red onion: chopped
2 garlic cloves: minced
3 Tbl tomato paste
1 tsp ground cumin
1/2 tsp chili powder
1/2 cup uncooked quinoa (rinsed)
1 cup vegetable broth
1 14oz can black beans
Salt to taste
Pepper to taste

Avocado Sauce:
1 large avocado: cut into strips
1-2 juiced limes
1 jalapeno deseeded and membranes removed: chopped
1 handful of fresh cilantro
1/2 tsp salt

6-8 small round corn tortillas
1 1/2 cups chopped romaine lettuce


  1. Filling: Warm olive oil in medium size pot over medium heat
  2. Saute onion, garlic and dash of salt for 4-5 minutes
  3. Add tomato paste, cumin and chili powder and saute for another minute
  4. Add the rinsed quinoa and 1 cup broth
  5. Bring to a gentle boil then cover the pot / reduce heat and let simmer for 15 minutes
  6. Remove the quinoa from heat and let it rest for 5 minutes then fluff with fork
  7. Stir in the drained black beans and add salt and pepper to taste
  8. Cover and set aside for a few minutes to warm up beans
  9. Avocado Sauce: Combine avocado, lime juice, jalapeno, cilantro and salt into a food processor / blender
  10. Heat up the tortillas and assemble the tacos

* Be sure to portion out the quinoa and black beans... This might only work on higher phases, make sure to measure accordingly.

Oven Baked Zucchini Chips

1 Large zucchini
2 Tbl olive oil
Lemon pepper: a dash
Salt: a dash


  1. Preheat oven 225
  2. Slice zucchini with a mandolin slicer: not to think not to thin
  3. Place the zucchini on a paper towel and place another paper towel on top to dry them out (get out as much water as possible)
  4. Place zucchini into a bowl and add the olive oil and mix
  5. Add parchment paper to a cooking sheet and add a little non stick oil to the parchment paper
  6. Add the zucchini on the tray with out over lapping
  7. Sprinkle the lemon pepper and salt
  8. Bake for 1.5-2 hrs (depending on thickness of chips)
  9. Check every 15-20 minutes and flip
  10. Remove chips when they are golden

3 Bean Veggie Chili

3 Bean Veggie Chili

1 15oz can kidney beans
1 15oz can garbanzo beans
1 15oz can cannellini beans
1 15oz can diced tomatoes
2 cups water or vegetable broth
1 tbsp olive oil
2 bell peppers (any color)
1 small onion diced
2 cloves garlic
1 tbsp tomato paste

Spice Blend
2 tbsp chipotle in adobo sauce
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp oregano
1/2 tsp coriander


  1. In a large pot, heat oil on medium-high heat
  2. Saute onion and garlic for 3 minutes
  3. Add bell peppers and saute for 3-4 minutes
  4. Add tomato paste, spices and adobo saute for 1 minute (stirring occasionally)
  5. Add the canned tomatoes and rinsed beans
  6. Bring to a boil and then reduce heat to simmer for 30 minutes