Super easy and yummy.  I found and altered this recipe from online because I was missing casseroles and wanted to find one with no dairy.  This recipe is a good pantry/ food storage recipe too.  My husband and I thought it may be good to add olives or artichokes but we haven't tried it yet.  Have fun with it and enjoy!

2 (15-22.5 oz) cans chickpeas, drained and rinsed
3-4 cups cooked brown rice
1 (28 oz) can diced tomatoes, undrained
1 medium white onion, chopped
1 tsp garlic
1 tsp oregano
3 Tbsp tahini   (sesame seed butter, health food store)
1 tsp lemon juice
1 tsp chicken seasoning (opt)
1 tsp basil
1 tsp parsley
3 Tbsp water
1 Tbsp nutritional yeast (opt)


Preheat oven to 375.  Mix tahini and water in a seperate bowl.  Spray 9x13 pan with olive oil.  Dump all other ingredients into pan.  Salt and pepper to taste and add tahini mixture.  Bake 40 minutes.


If divided into 6 servings:  calories 365
                                                  calories from fat   56
                                                 protein  11.9 g
                                                 fiber 11 g
 
 
This soup is VERY good and is vegan friendly.  My mother-in-law made some for me when I had mt last baby and froze a batch too.  It's a keeper.


Ingredients

1/2 cup chopped onions , or more, to taste
1 cup red bell peppers chopped
1 Tbsp Olive Oil
3 tsp Garlic, minced (or to taste)
5 cups tomatoes, diced, peeled, no salt added (three 14 oz cans)
5 cups water
4 tsp soup bouillon cubes (vegetable based, low sodium)
1/8 tsp pepper (red or cayenne)
1/8 tsp black pepper
1/3 rice
1/3 chunky peanut butter


Instructions


Saute onions, peppers and garlic in oil until just beginning to brown.


Add all other ingredients EXCEPT rice and peanut butter.


Add rice and simmer for 10 to 15 minutes, until rice is tender.


Add peanut butter and mix until it is completely dissolved and smooth.  Garnish with green onions.
 
 
So here is another healthy recipe. This one vegan and is also from the Biggest Loser Simple Swaps cookbook and is very yummy.  :) So here it is!  Sorry no picture! Print and enjoy.


Vegetarian Curry Stew


Ingredients:
1 Tbsp olive oil
2 cups finely chopped red onions
2 Tbsp finely chopped, peeled ginger
1 Tbsp minced garlic
1 cup diced fire-roasted tomatoes or chopped, seeded, peeled fresh tomatoes, or tomato sauce
1 Tbsp ground coriander
1 Tbsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp ground cardamom (I didn't have this and it was still yummy)
3 cups fat-free, low-sodium vegetable or chicken broth
1 (12oz) sweet potato, peeled and cut into 1/2" cubes (about 2 cups)
1 cup cooked black beans (you can experiment with different beans or try lentils or tofu)
1 cup cooked chickpeas
salt and pepper, to taste
1/3 cup chopped fresh cilantro without stems
fresh lime wedges


In a large heavy pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes, or until tender but not brown. Add the ginger and garlic and cook for about 1 minute, or until fragrant. Do not brown the garlic.


Add the tomatoes and simmer for 5 minutes. Add the coriander, cumin, cardamom, and cinnamon and cook for about 1 minute, or until very fragrant. Add the broth and bring to a boil. Stir in the sweet potato and simmer about 4 minutes. Add the beans and chickpeas and simmer about 5 minutes, or until cooked through. Season with salt and pepper. Serve hot, sprinkled with cilantro and a squeeze of lime juice.


Makes 8 (1 cup) servings
(Believe it or not 1 cup is quite satisfying! Even for Justin!)


Per Serving: 160 calories, 6 g protein, 28 g carbs, 2 g fat (0 saturated), 0 cholesterol, 6 g fiber, 250 mg sodium
 
 
Hey guys . . . here's one of my favorite recipes from the Biggest Loser Simple Swaps cookbook. I took it to my son's blue and gold scout dinner and it went over really well. I was so happy it did. It tastes a little like rice-o-roni so kids will like it but its also REALLY good for them. Feel free to take out the cheese, I'm sure it's just as yummy!
Ingredients:
2 tsp olive oil
1 cup diced onion
1/2 cup diced celery
1 tsp minced garlic
1 cup quinoa, rinsed well
2 cups fat free, low sodium chicken or vegetable broth
2 cups shopped spinach, kale, or swiss chard
1/2 cup chopped mushrooms
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper

In a saucepan, heat the oil over medium heat. Add the onion and celery and cook for about 5 minutes, or until soft and translucent. Add the garlic and quinoa and cook for about 1 minute longer, stirring occasionally. Do not brown the garlic. Add the broth and bring to a boil.

Reduce the heat to low and simmer for about 12 minutes, the mixture will be brothy and the quinoa almost done. Stir in the spinach and mushrooms and simmer for 2 minutes longer, or until the quinoa grains have turned from white to transparent. Add the cheese. Season with the salt and pepper. Serve hot.

(also good as a cold salad)

Makes 6 - 3/4 cup servings....160 calories, 7 g protein per serving!
 
    About Me
    Amber Gurr

     I was first introduced to yoga in 2001 and quickly fell in love.  In 2004, I completed my 500 hour teacher training with D'ana Baptiste and have done annual trainings since that time with notable teachers such as Mark Whitwell, David Williams, Baron Baptiste and Rolf Gates.  I love teaching and I love seeing yoga bless both the physical and spiritual aspects of people's lives.

    I have a husband and 4 little boys, ages 9, 3, 2 and 0 that keep me busy and playing.  I decided that now is the time for me to be home with my family so now I just sub a yoga class here and there.    I also am a nutritional herbalist, herbalist, doula, have an Associates degree in music,  teach piano and do some energy readings and healing here and there. 

    I am excited to share some of the tid bits of truth that I have come across that have shaped my life thus far and hope that this sharing  will assist many others in their journey.

    Namaste!
heal strengthen renew