Lentil and Cauliflower Soup

Gather the following ingredients:

1/2 cup uncooked lentils

1 Carrot

1 Celery Stalk

2 Cups of Cauliflower

Take your veggies and wash them in cold water.

Next chop up the Cauliflower into smaller pieces to your preference:

Next chop up the celery:

Then slice the carrot:

 Next take your lentils and put them into a strainer and wash them as well.  

Pick out any poorly colored or bad lentils

Next combine all ingredients into a slow cooker or crock pot with 3 cups of water.  Add spices and flavorings to taste.  I added some dried rosemary and a dried bay leaf.  I should have also added a little bit of salt.

Cook for two hours.

Then Enjoy

Makes 2 Servings

Each Serving:

272 Calories

48 g Carbs

1 g Fat

20 g Protein

7 g Sugar

53 mg Sodium

Chard and Bok Choy Stir Fry with Quinoa

Gather up the following ingredients:

3 Large Red Chard Leaves

1 Head/Bunch Baby Bok Choy

2 Stalks of Celery

4 Mini Bell Peppers

1 Carrot

1/2 Cup Cooked Quinoa

Gather your ingredients and wash all your greens and vegetables in cold water.

Next slice the carrots thinly:

Put them aside in a bowl

Next chop up the mini peppers into bite size pieces:

Put them aside with the carrots.

Next slice the celery:

Add them to the bowl with the carrots and mini peppers.

Next chop up the baby bok choy.  I prefer just the leaves but if you like the crunchy part please feel free to chop it up too:

Add this to a separate bowl from the crispier veggies.

Next chop up the Red Chard:

Add this to the bowl with just the Bok Choy in it.

Now put a large frying pan on the stove and spray with non-stick cooking spray.  Allow to warm up for about 20 seconds.  I usually have the heat on medium.  Add the bowl of crispy veggies and begin stirring.

Next you will add 1/2 cup of water:

Keep stirring until veggies are slightly softened.  Then add another 1/2 cup water if needed and any spices or seasoning you wish for your meal.  I added a little bit of cinnamon and ginger.

Once the carrots are to your preferred softness and the celery is clear add the greens to your stir fry.  If needed add an additional 1/4-1/2 cup water to facilitate the wilting of your greens:

When your greens are completely wilted spread out a thin layer of 1/2 a cup of cooked Quinoa on a plate:

Put the stir fry on top and enjoy!

316 Calories

62 g Carbs

3 g Fat

16 g Protein

15 g Sugar

836 mg Sodium