Green Recipes


Apple Cranberry Walnut Salad


Baby Red Potatoes

Banana bites

Banana Bread

Bean, Corn & Avocado Salad

Black Bean Salad with Avocado Lime Dressing

Black Bean Wrap


Chickpea of the Sea Salad Sandwich

Cinnamon Apple Breakfast Quinoa

Crock Pot Black Bean Chili

Crock Pot Lentils and Sweet Potato Stew

Crock Pot Ratatouille

Curried Cauliflower


Date Fruit Pizza




Jicama Pineapple Salsa


Kale and Avocado Salad

Kale Salad with Pear and Walnuts


Lentil, Mushroom and Sweet Potato Shepard’s Pie


Mashed Roasted Garlic Cauliflower

Minestrone Soup


Oatmeal Waffles


Pasta with Asparagus and Pine Nuts


Quinoa Stuffed Peppers


Rips Big Bowl Breakfast


Slow Roasted Cherry Tomato Bruschetta

Stir Fried Quinoa and Vegetables

Strawberry-Rhubarb Quinoa Pudding

Stuffing with Cranberries

Sweet and Spicy Party Mix


Tofu Pesto Spread


Vegetable Avocado Wrap


Waldorf Salad with Creamy Yogurt Dressing

Whole Wheat Pasta with Sesame Peanut Sauce

Wild Rice Stuffing






1 Response to Green Recipes

  1. tanyaborgen says:

    Black Bean and Couscous Salad:
    1 1/2 c uncooked whole wheat couscous
    1 3/4 c low sodium chicken broth
    1/4 c olive oil
    3 tablespoons lime juice
    1 1/2 teaspoons red wine vinegar
    1 1/4 teaspoon ground cumin
    12 green onions
    1 1/2 red bell pepper, seeded and diced
    1 1/2 c corn
    3, 15oz cans black beans drained
    Salt and pepper to taste
    Bring chicken broth to boil and add couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
    In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
    Fluff the couscous well, breaking up any chunks. Add to the oil with the vegetables and mix well.
    Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

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