1 onion, chopped
1 green bell pepper, chopped
1 carrot, cut in half lengthwise, then sliced
½ teaspoon minced garlic
½ cup vegetable broth
1 bunch green onions, cut into 1 inch pieces
1 ½ cups sliced Napa cabbage
1 tablespoon soy sauce
1 teaspoon chili powder
1 teaspoon leaf oregano
2 cups chopped fresh tomatoes
2 cups chopped fresh spinach (packed)
2 15 ounce cans black beans, drained and rinsed
½ cup salsa
1-2 tablespoons chopped fresh cilantro
Tabasco or other hot sauce to taste

Place the onion, bell pepper, carrot, and garlic in a large pot with the vegetable broth. Cook, stirring occasionally, for about 4-5 minutes. Add green onions, Napa cabbage, soy sauce, chili powder and oregano. Continue to cook, stirring occasionally, for about 10 more minutes. Add the tomatoes, spinach, beans and salsa. Cook an additional 5 minutes. Remove from heat, stir in the cilantro and hot sauce to taste. Roll up in a warm tortilla and eat.

Hints: This may also be served over baked potatoes or whole grains.

This keeps well in the refrigerator and reheats well, so it makes a fast meal for lunch later in the week.

4am -Rev Abs workout /1 cup of water through out workout

5am – recovery/creatine

6:30 am – 3/4 cup of egg white = 4 large eggs
4 strips of smart bacon
1 cup of black coffee
Peak Health Pack, 2 cal mag, 2 omega, 4 liver
2 cups of water

9:30am – 4 liver, 1 vitamin E
Pinacolada Shake
BB Meal Replacement Shake vanilla
3 pineapple rings
1/2 cup of pineapple juice
1/2 teaspoon of coconut extract

11:30am – Fage, 1TBLS almonds, 1/2teaspoon Agave
2 cups of water

1pm Grapefruit

3pm – 4 liver, 1 B12
Tilapia
1/2 cup cooked brown rice
salad – 2cups lettuce, red onion, cucumber, tomato. 1 tablespoon EVOO, 1 tablespoon V
2 cups of water

6pm – P90X bar (fudge) YUMMY!

8:30pm – 4oz BB whey
2 cups water of water

• 5 ounces washed spinach leaves
• 2 10-ounce cans mandarin oranges
• 2 tablespoons sesame oil
• 2 teaspoons soy sauce
• 1/2 cup sunflower seeds, pine nuts, or crushed almonds

Mix all of the ingredients in a large bowl and serve immediately.

INGREDIENTS

• 1 cup thinly sliced onion
• 1/2 butternut squash – peeled, seeded, and thinly sliced
• 1 teaspoon chopped fresh rosemary
• salt and black pepper to taste
• 3 tablespoons olive oil, divided
• 1 (16 ounce) package refrigerated pizza crust dough
• 1 tablespoon cornmeal
• 2 tablespoons grated Asiago or Parmesan cheese

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Review:  This recipe is so delicious.  If you love butternut squash you are going to be amazed at how many different things you can use the base mixture on.   allrecipes.com

Tracy Garcia

Serves 4

Miso is made from fermenting soybeans, barley and rice and is available in white, yellow, red and brown. Generally, the darker the miso the longer it has fermented and the more complex its flavor will be. Look for miso in the refrigerated section near meat substitutes and dairy products.

Ingredients

6 cups vegetable or low-sodium chicken broth
1/4 pound dried udon or somen noodles
1/2 pound frozen peeled and deveined shrimp, uncooked
1/2 pound (about 2 1/2 cups) frozen broccoli florets
1/4 cup water
2 tablespoons white or mellow miso, plus more to taste
2 teaspoons freshly grated ginger
1/3 cup thinly sliced green onions
1/4 teaspoon red pepper flakes (optional)

Method

In a large pot, bring broth to a boil. Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes. Scatter shrimp and broccoli over noodles, cover and simmer until shrimp are just cooked through, broccoli is bright green and noodles are tender, 4 to 5 minutes more. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Nutrition

Per serving (about 16oz/442g-wt.): 150 calories (10 from fat), 1g total fat, 0g saturated fat, 5mg cholesterol, 1250mg sodium, 26g total carbohydrate (3g dietary fiber, 3g sugar), 6g protein

Review:  This is a tasty, quick, low fat soup.  I got this recipe from Whole Foods.