1/4 cup cooked or BPA-free unsalted canned red and/or white kidney beans1/2 cup mixed baby greens
1/4 cup rainbow cherry tomatoes, quartered
4 tsp shredded low-fat Monterey Jack cheese
1 2-cup glass jar with lid
Prepare dressing: In a small saucepan, combine vinegar, oregano and chile powder. Bring just to a boil. Remove from heat and whisk in oil, salt and pepper; set aside to cool.
Build salad: Add dressing to bottom of jar. Layer carrots, celery, beans, greens, tomatoes and cheese over top. Cover with lid and refrigerate. Just before serving, shake jar to distribute dressing. Make up to 1 day in advance.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Soda that’s good for you? Yes, please! The key to making this gut-healthy drink is to start with a ginger bug. Similar in concept to a sourdough starter, a ginger bug is a fermented mixture of fresh ginger, evaporated cane juice and water, and it’s what gives homemade sodas a refreshing natural fizziness. The time it takes for the soda to fully ferment depends on the temperature in your home – if it’s warmer, 2 days should do it, but you might need up to 10 days if your home is on the cooler side.
To choose an acorn squash, look for an unblemished fruit that's heavy for its size. If possible, buy one or two more than you'll need for this recipe: The winter squash is truly versatile and can be baked in the oven, sauteed, steamed, mashed of pureed for a seasonal soup.