Ramped Up Tuna Salad Recipe

Ingredients

3 cans tuna in water

1 onion (chopped)

2 tbsp mustard seed

1 egg beaten

2 tbsp minced cilantro

3 gloves garlic

2 tsp olive oil

twist of lemon juice

Preparation

Put the olive oil in a sauce pan and turn on high 2-3 minutes. Mix the egg, tuna and onion first. After mixed by hand add the remaining ingredients in a bowl and form into 2 equal patties. Place patties in sauce pan and sear one side for about a minute. Reduce heat to medium and continue to cook for about 5 minutes on each side. When finished, give each patty a twist of lemon juice. Serve and enjoy!

Hummus

Ingredients

2 cups canned garbanzo beans, drained

1/3 cup tahini

1/4 cup lemon juice

1 tsp salt

2 cloves garlic, halved

1 tbsp olive oil

1 pinch paprika

1 tsp minced fresh parsley

Directions

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

(Makes 8 Servings)

Apple Pie Shake

Ingredients

2 cups vanilla fat free frozen yogurt

1 cup unsweetened applesauce

1/2 teaspoon apple pie spice (can substitute cinnamon)

1 cup skim milk

Directions

Put the mugs in freezer to chill. In blender, combine yogurt applesauce, apple pie spice. Add milk and blend just until mixed. Serve in chilled glasses.

Spiced and Sugared Pepitas

Ingredients

Nonstick vegetable oil spray

2 cups shelled pepitas

1/3 cup sugar

1 large egg white, beaten until frothy

1 tablespoon chili powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 to 1/2 teaspoon cayenne pepper

Directions

Preheat oven to 350

How to Make Vegan Black Bean Soup

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 stalk celery, chopped

2 carrots, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth

4 (15 ounce) cans black beans

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

Directions

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.