From Dr. Oz - Prehistoric Diet Recipes

Prehistoric Diet Recipes

Breakfast: It’s Easy Being Green Smoothie

Ingredients
4 cups of your favorite leafy greens, such as kale, spinach, collard greens
2 tbsp hempseeds and/or flaxseeds
1 cup frozen blueberries
1/4 cup frozen cherries
1/4 cup frozen raspberries
1/4 cup frozen pineapple pieces
1/4 cup frozen mango chunks
1 medium frozen peeled banana, broken into pieces
2 cups unsweetened almond milk

Directions 
In a high-powered blender, combine greens, hempseeds, blueberries, cherries, raspberries, pineapple, mango, banana and almond milk.

Blend on high speed for 60 seconds or until smooth. Enjoy icy cold.


Lunch: Mexican Noritos

Ingredients
2 sheets of nori
3 tbsp guacamole
1/4 cup jicama, julienned
1/2 tbsp fresh cilantro, chopped
2 tbsp salsa

Directions
Place nori sheet on a flat surface. Evenly fill with guacamole, jicama, salsa and cilantro. Tightly roll nori like a burrito and enjoy!


Dinner: Beans and Greens Chili

Ingredients
1 medium yellow onion, chopped
2 medium carrots, chopped
3 ribs of celery, chopped
2 cups vegetable broth
2 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
1 (28 oz) can chopped tomatoes with juice
1 (6 oz) can tomato paste
8-12 medium baby bella mushrooms
1 (15 oz) can corn, rinsed and drained
2-3 tbsp chili powder
1 tbsp freshly ground black pepper
1 tbsp curry powder
4 cups leafy green vegetables, chopped

Directions 
In a large soup pot over medium heat, sauté onions, carrots and celery in 1/2 cup vegetable broth for 5 minutes or until onions are translucent.

Add kidney beans, chickpeas, chopped tomatoes, tomato paste, mushrooms, corn, chili powder, black pepper, curry powder and remaining 1 1/2 cups vegetable broth. Stir to combine. Reduce heat to medium-low, and simmer for 40 to 50 minutes, stirring occasionally.

When chili appears soft, mix in leafy greens and turn off heat. Serve warm.

Recipes courtesy of The Complete Idiot’s Guide to Plant-Based Nutrition by Julieanna Hever, M.S., R.D., C.P.T.

Chicken, Black Bean w/Salsa Soup

CHICKEN, BLACK BEAN WITH SALSA SOUP

by ERIN, THE $5 DINNER MOM on OCTOBER 29, 2010

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So I could have named this recipe a number of things.

Chicken Taco Soup

Chicken, Salsa and Double Bean Soup

Tex-Mex Chicken Soup

Clear out the Pantry Chicken Soup

And in the end I settled on Chicken, Black Bean with Salsa Soup.

(Which definitely hurts the feelings of the red beans…they feel totally left out.)

Chicken, Black Bean with Salsa Soup

Ingredients

• 3 chicken breasts, diced ($2.56)
• 1 Tbsp canola or vegetable oil ($.05)
• 2 Tbsp homemade taco seasoning ($.10)
• 2 cups cooked black beans ($.40)
• 2 cups cooked red beans ($.40)
• 2 cups homemade chicken broth (free)
• (About 2-3 cups water…depending on how thick you like your soup)
• 2 cups frozen corn ($.88)
• 1 cup store bought salsa ($.50) On sale for $1
• Salt and pepper to taste
• Couple pinchfuls of cheese, optional ($.25)
• 1 avocado, sliced for garnish ($1)

Directions

1. In a large saucepan or Dutch oven, saute the diced chicken breast in the oil with the taco seasoning mixed in. (If you have cooked and shredded chicken, that will work too!)
2. Once the chicken has cooked through, add the cooked black beans, the cooked red beans, the broth and water.  Stir in the frozen corn, no need to thaw, as well as the salsa.  Bring to a boil, then reduce heat to medium low and let simmer for 15-20 minutes. (Time it so that the cooking scents are at the best when your spouse walks in the door from work!) Season with salt and pepper to taste.
3. Ladle into bowls and top with a pinchful of shredded cheese and a slice or two of fresh avocado.
4. Serve Chicken, Black Bean with Salsa Soup with Cheese and Avocado Slices.

Cost $6.14 (6 adult servings!)

Read more: http://www.5dollardinners.com/2010/10/black-bean-salsa-soup.html#ixzz1bfK06OeS