Homemade Taco Seasoning

Ingredients:

1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp sea salt (more if desired)
1 tsp black pepper

Directions:

1. In a small bowl mix all ingredients and store in an airtight container. Shake well.
2, Add 2-3 tablespoons of mixture plus 1/2-3/4 c water to 1lb browned meat (your choice). Simmer over medium heat, stirring frequently until little liquid is left in the pan.
3. Enjoy, you just saved yourself 430mg of sodium.

Quinoa Salad

This is by far my favorite easy peasy lunch. I usually whip 2-4 servings up at a time and since its better when it sits over night, in about 10 min I have 4 lunches prepped for the week. Sometimes I add chicken or hard boiled eggs for a bit of protein.

Ingredients (makes 1 serving):

1/2 cup cooked Quinoa
1 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
8 grape tomatoes cut in half
1/2 medium cucumber, peeled, cut in half
2 Tbsp. pitted, chopped kalamata olives

Cook Quinoa. Combine all ingredients in a medium bowl and mix well. Cover, and let sit 2-3 hours before serving or overnight.

Veggie Stir Fry

1.5 tsp. coconut oil
1 tsp. sesame oil
1/2 medium carrot, cut into thin diagonal slices
1/4 c broccoli florets
1/4 medium red pepper, sliced
1/4 medium zucchini, cut lengthwise, sliced
1/5 tsp. Braag Liquid Aminos

Heat coconut and sesame oils in medium skillet over medium-high heat. Add carrot; cook, stirring constantly for 3-4 minutes. Add broccoli; cook, stirring frequently, for 5-7 minutes. Add bell pepper and zucchini; cook for 3 minutes or until tender-crisp. Turn off heat. Add Braags, mix well.

Black Beans & Rice

1/2c canned low-sodium black beans, drained
1/4 tsp. evoo
1 dash ground chili powder
1 pinch ground cumin
1 tsp. Braags Liquid Aminos
3/4c brown rice

Cook rice according to package.

Combine beans, oil, chili powder, cumin, Braags in a small saucepan; mix well. Heat mixture over medium heat until heated through. Typically 1-2 minutes. Remove from heat.

Fold rice into mixture. Serve immediately.

Avocado Hummus

1 can of chickpeas, rinsed and drained
1 avocado, peeled and pit removed
2 Tbsp lemon juice or 1 lemon squeezed
1c basil, loosely packed
1 clove garlic
1/4-1/2c water
2 tsp EVOO
1 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp onion powder
Optional: 1/4 tsp pink Himalayan Salt

In a food processor or high speed blender, add all of the ingredients reserving 1/4 cup of the water.

Puree the mixture until smooth adding in more water if the hummus is too thick.

Serve hummus with veggies or pretzel thins.  May store in fridge for up to 4-5 days.

Asian Stir Fry

1 Tbsp Coconut Oil
2 cloves garlic, chopped
1 Tbsp grated fresh ginger
1/2 medium carrot, cut into thin diagonal slices
1/2c broccoli florets
1/2 medium red bell pepper, sliced
1 small bunch of bok choy, chopped
1
Tsp Sesame Oil
1 Tbsp Bragg Liquid Aminos

Heat coconut oil in a large skillet over high heat. Add garlic, ginger, and carrot; cook, stirring constantly, for 2 minutes. Add broccoli; cook, stirring frequently, for 6-7 minutes. Add bell pepper and bok choy. Reduce heat to medium and cook for an additiona; 3-5 minutes or until tender/crisp. Add sesame oil and braag liquid aminos. Mix well.