Since my computer decided to be difficult last week, I wasn't able to blog in the way I and you have gotten used to. So, since there was no "Meatless Monday" recipe for last week, I'm giving you two this week!!!! As usual, I sure would like to hear your thoughts on the recipes, what you will do or did do to make it more your own and anything else you want to add! Thanks guys, can't wait to hear your thoughts!
Recipe #1: (pictured above)
Mango and Avocado Salad with Black Beans and Lime Vinaigrette
Serves 6Tropical flavors of mango and citrus complement black beans in this colorful salad.
Ingredients
2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 jalapeño, stemmed, seeded and finely chopped
Sea salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped cilantro, plus more for garnish
3 tablespoons olive oil
1 (15-ounce) can no-salt-added black beans, rinsed and drained
Method
Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango, jalapeño and salt and gently toss to combine. Set aside.
Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl. Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper. Add black beans and avocado mixture and toss gently.
Add black beans and avocado mixture and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.
Nutrition
Per serving (about 7oz/204g-wt.): 240 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 210mg sodium, 27g total carbohydrate (8g dietary fiber, 11g sugar), 5g protein
Recipe #2
Quick Vegetarian Gumbo
Serves 4
Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Ingredients
2 tablespoons extra virgin olive oil*
2 cloves garlic, peeled and sliced
1 (16-ounce) package frozen bell pepper strips*
1 (28-ounce) can diced tomatoes*
1 (15-ounce) can red kidney beans, drained and rinsed*
1/2 to 1 tablespoon blackened cajun spice*
1/2 pound vegetarian sausage links, Cajun or spicy variety, cut into 1-inch slices
3/4 cup rice (white or quick-cooking brown)
8 ounces frozen cut okra*
Hot sauce to taste*
Method
Heat oil over medium heat in a large pot until warm. Add garlic and sauté briefly. Stir in peppers. Cook another 4 minutes then add tomatoes, beans, seasoning and sausage. Bring to a boil and add rice. Cover and simmer 15 minutes. Add okra and simmer another 10 minutes or until rice is cooked. Serve with hot sauce on the side.
Nutrition
Per serving (about 21oz/583g-wt.): 530 calories (170 from fat), 19g total fat, 3g saturated fat, 23g protein, 69g total carbohydrate (13g dietary fiber, 11g sugar), 0mg cholesterol, 830mg sodium
On Sundays, I like to make a big batch of soup or a salad that will keep for a few days, so I have leftovers for the week. While it's noble to attempt to prepare a fresh lunch from scratch every evening or morning, schedules and snooze alarms can sidetrack the best-laid plans. It's nice to have a big bowl of something in the fridge as a backup, so that if I sleep through the alarm bell in the morning, I won't drive through the Taco Bell® in the afternoon. This recipe's a great source of protein and fiber, and if you want to improvise, it's a great way to use up leftover veggies in the fridge. This meal is good for up to 2 days after you make it.
Somewhere between a pita and a tortilla, a lavash is a low-fat wrap from the Middle East. They're typically lower in carbs than pitas and lower in fat than tortillas, but not all lavash wraps are created equal. When you're shopping, read the label to make sure your dietary requirements are being met. Try to find whole wheat versions. Some brands also augment the protein and fiber contents or add flavors like spinach or sun-dried tomato (which add more color than nutritive value). This is a great way to repurpose leftovers like chicken, turkey, or tofu. You can make some delicious combos using what's in the fridge, or try this recipe. (Joseph's whole wheat lavash used in this recipe.)
If you know 
At Beachbody, there's usually some Shakeology around, so if I've forgotten my lunch, I often improvise with some Shakeology and whatever ingredients I can scrounge (but no stealing from the office fridge—not cool!). This mixture of instant oatmeal, peanut butter, and Shakeology ends up tasting a lot like cookie dough. That would have been the lunch of choice as a kid, but now it's good for me!
Lentils contain lots of healthy protein, and are tasty and economical. They're also good sources of iron, as well as of other vitamins, minerals, and amino acids. And they come in different colors, including red, green, and brown, so you can make a salad as appealing to the eye as to the palate. This Middle Eastern-style recipe makes for a filling lunch, or you could have half a portion with half of Monday's Turkey Avocado Wrap. If you use canned lentils, try to find low-sodium varieties. Your best bet is to cook dried ones the night before. You can also boil the lentils with a bay leaf or other spices in for extra flavor.
This is a great desk lunch. It's like having a cocktail party at your desk (minus the cocktails). You can combine the ingredients so that no two bites are the same. For a busy day without time for a proper sit-down lunch, this is a good way to graze. If you have a bento box–style container with compartments, this is a perfect time to bust it out. The fat and salt contents of hummus vary greatly by brand, so if you don't make your own from scratch (we'll have a recipe in an upcoming newsletter), make sure you read the nutrition label. To reduce the caloric content even more, invite a coworker to your party! (If they don't have tzatziki at the store, combine 1 cup of nonfat yogurt with one minced garlic clove, half a chopped cucumber, fresh chopped dill, and salt to taste.)
This recipe is from my friend Ali, who is allergic to gluten, but has found a way to still enjoy pizza on the weekend without the gluten, and without a lot of the fat and calories of store-bought or delivery pizzas. Try this recipe with your own favorite toppings. It's also a great recipe for kids.
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