Breakfast Yogurt
5-8 oz plain yogurt2 tsp agave nectar¼ cup berry or fruit of choice (puree or whole)1 tsp cinnamon (option)¼ tsp real vanilla extract (option)¼ cup walnuts, chopped
Add 2 tsp of agave nectar to plain yogurt. Either puree berries or add whole. Several options to add as above.
Black Bean Soup
½ cup chopped red onion
2 tsp. olive oil
1 tsp. minced garlic
¼ tsp. oregano
¼ tsp. cumin
1 can (15 oz) black beans, rinsed and drained
2 cup chicken broth
1 tsp feta cheese
***Chopped fresh cilantro (optional)
In a large saucepan, combine onion, oil, garlic, oregano, cumin and salt to taste. Cook, stirring, over medium heat until softened, about 3 minutes. Stir in beans and broth. Reduce head to medium-low.
Cook, stirring occasionally for 10 minutes. Mash some beans against the side of the pan. Serve sprinkled with feta and cilantro (optional)
Makes 2 servings: 205 calories, 7 g. fat, 447 mg sodium, 27 g. carbs, 9 g fiber, 12 g protein
Italian Pork Tenderloin & Roasted Vegetables
1 lb pork tenderloin
1 cup carrots (yes you can have these - this serves 4!!)
1 cup red onion wedges, cut same size as carrots
1 tbsp olive oil
1 tsp cracked fennel seeds
½ cup minced garlic
¼ tsp ground black pepper
¼ cup dry white wine, heated
Preheat oven to 375.
Coat a 13 x 9 baking dish with cooking spray. Place pork, carrots and onion in pan. Drizzle oil over pork and vegetables; sprinkle with fennel, garlic, pepper, and salt to taste. Rub to coat evenly with seasonings.
Roast until instant read thermometer inserted in center of pork registers 155 and the juices run clear, about 30-35 minutes. Remove meat and vegetables to a platter. Let pork stand for 10 minutes before slicing.
Add wine to baking dish, scraping off browned bits. Slice pork, serve with vegetables and drizzle with wine mixture.
Makes 4 servings: 207 calories, 7 g fat, 74 mg sodium, 7 g carbs, 2 g fiber, 25 g protein
