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Quinoa Greek style

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  • cook quinoa as you would rice in boiling water, covered for 25 minutes
  • chop tomatoes
  • mince 1/2 cup fresh basil
  • mince 1/4 cup fresh oregano
  • juice of 1 large lemon
  • toss quinoa with herbs, lemon juice, tomatoes and 1 1/2 cup feta cheese
  • salt and pepper to taste
  • serve with baked sweet potatoes and sauteed kale for full flavor healthy meal

Sauteed Kale

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  • heat large skillet with olive/coconut oil
  • heat garlic until fragrant on medium
  • reduce about a half a cup white wine or salsa depending on how you will serve the kale, on its own or in another dish
  • add chopped kale
  • season with Spike
  • cover and simmer med low for 25 mins
  • serve on its own as a side, add in burritos, eggs and rice, toss with pasta, serve with creamy risotto and many other ways

Baked sweet potatoes

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  • bake sweet potatoes or yams as regular white potatoes at 350 for 40 minutes
  • rotate potato at half way point
  • add butter or eat as is
  • great side with kale and Quinoa or spaghetti and broccoli 

Black eye pea salad

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  • mix following ingredients in large bowl - chill before serving. Serve on top of fresh green salad with baby spinach
  • 15 oz. black eye peas
  • 10oz corn
  • 1 red bell pepper chopped into pieces about the size of the corn
  • 2 green onions chopped same size as corn
  • salt and pepper to taste


Black eye pea salad dressing
  • whisk the following ingredients in small bowl and toss the beans and veggies with this dressing
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoon apple cider vinegar
  • 1 1/2 tablespoon olive oil

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