Beet, Arugula and Strawberry Salad

Arugla leaves, strawberries, roasted beets, walnuts and feta cheese. Serve with honey/lime dressing.

Spinach and White Bean Soup

1 C Frozen Spinach - thawed

1/4 Medium White Onion - cut into large pieces

2 C Vegetable Broth

1 Can White (Cannellini) Beans - rinsed and drained

1 C Whole Wheat Pasta

2 Bay Leaves

2 T Olive Oil

Salt & Pepper to taste

Corn Starch (1 T - to make slurry)

Saute onion in olive oil until onions start to soften; add spinach, salt & pepper; saute 2-3 minutes longer; add vegetable broth & bay leaves; cook over medium heat 30 minutes; add slurry (cornstarch and water); cook 1 minute; add beans; add pasta and cook another 8-10 minutes or per timing on pasta package.  

REMOVE BAY LEAVES!

I initially cooked the soup without the pasta and later added the pasta as I reheated the soup for dinner. 10 minutes to heat up - and not overcook the pasta - and you're done. Sprinkle some grated parmesan cheese over it and serve with a whole wheat baguette. Yum!

Chili-Rubbed Tuna with Arugula

Since I tried this dish, it's been one of my favorites. The chili rub consists of chili powder, cumin, oregano, brown sugar and kosher salt. I use blend of honey or agave syrup and lime as a dressing. The "rounds" are whole wheat deli-rounds that I pick up in my local grocery store.

Peach/Carrot Juice

Easy-Peasey Peach/Carrot Juice.

Ingredients:
1/4 C Baby carrots
1 Peach

1 Plum

1/4 tsp Grated Ginger
1 tsp lemon juice
 Blend until smooth and strain.