Here’s a hearty soup that is easy to make, delicious, and full of fiber and protein!

Ingredients:
2 cooked chicken breasts
1 can (or box) low sodium, organic chicken broth
1 8oz can diced tomatoes
1 8oz can black beans
1 bunch cilantro
8-10 tomatillos
1 TBSP olive oil
Fresh grated cheese

Directions:
Cook chicken breasts, chop into pieces, set aside. Rinse diced tomatoes and black beans, strain in separate bowls. De-stem and rinse cilantro.

Peel and slice tomatillos, then sauté them in olive oil until translucent.  Add broth, tomatoes and chicken and simmer for 15 minutes.  Add black beans and simmer for 10 minutes. Add cilantro and simmer for 10 minutes.  Serve with fresh grated cheese.

Tip 1: For a creamy version, add a spoonful of strained, non-fat plain yogurt to your bowl. It’s as tasty as sour cream. You can even buy yogurt strainers in your grocery store.

Tip 2: Add  some grain to your soup! Toss in a handful of cooked rice and a squeeze of lime for zest!

Yes, berries can be pricey this time of year, but aren’t you and your sweetheart worth it?  This tangy dressing is the perfect heart-healthy addition to a romantic meal for two!

Full of vitamin C, folate (the vitamin B that creates red blood cells) and fiber, strawberries are an amazing, and tasty, fruit, but did you know they also contain anthocyanidins, which help protect against heart disease?

Here’s a quick recipe for a healthy, and deliciously different, salad dressing that would pair beautifully in a wilted spinach salad with grilled chicken breast, toasted almonds, and crumbled feta. Whether you like salty and sweet, or creamy and crunchy, the savory pairing of strawberries and balsamic vinegar can’t be beat!

Ingredients:
1-cup strawberries (sliced)
1 tbsp balsamic vinegar
½ tspn ground pepper
¼ tspn sugar or stevia
¼ tbsp salt
2 tbsps almond oil

Directions:
Place all ingredients, except oil, in a blender or food processor; blend until pureed. Add oil and process again until smooth.

Cover and refrigerate for up to 2 days.

Ingredients:
2 cups wild rice
1 bunch kale
1 bunch chard
1 red bell pepper
1 yellow pepper
1 fennel bulb
1 cup chopped celery
1/2 bunch green onion
1/4 cup chopped parsley
1/4 cup olive oil
1/2 cup lemon juice
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper

Optional:
1/4 cup cranberries
1/4 cup sliced almonds

Directions:
To make dressing, whisk together olive oil, lemon juice, garlic, salt and pepper.

For tender wild rice, cook using an extra cup of water, then drain, and cool.  Toss rice with dressing.

Wash greens, and then remove all stems and ribs. Roll greens length-wise and chop in thin strips.

Combine greens with diced peppers, thinly sliced fennel bulb and chopped green onion. Just before serving, toss veggies with dressed rice. Serves 6.

Try this energizing, oxidant-rich  salad powered by raw cranberries! It’s a tart treat that can’t be beat (and yes, it’s  just as delicious in turkey sandwiches).

INGREDIENTS:
2 cups raw cranberries
1 large green apple
1 large whole orange
stevia or granulated sugar
1/2 cup walnuts, coarsely chopped, optional
1/8 tsp ground cinnamon

DIRECTIONS:
Leaving skin on, slice orange into sections and remove seeds.   Rinse cranberries.  Skin apple, core, and cut into slices.

Using a blender or chopping attachement for your mixer, grind all fruits, peels and pith. Or, you can chop by hand.

Mix in stevia or sugar to taste. Mix in chopped walnuts and cinnamon for a twist. Makes about 3 cups.

QUICK TIP:
Before sweetening your salad, try mixing in fresh seeds from one whole pomegranate for a boost of antioxidants and polyphenols. This fruit is high in natural sugars, so you may not need any sweeteners.

• 1 ½ tablespoons butter
• 1 package marshmallows
• 2 tbsp. dried cranberries
• ¼ tsp. cinnamon
• Ground masala to taste
• 2 cups puffed, unsweetened rice cereal
• 2 cups Mesa Sunrise or multigrain flake cereal
• 2 cups puffed, unsweetened corn

Instead of a cookie break, try this tasty (and slightly healthier) alternative!  It’s similar to the traditional “rice crispy treat” recipe but with the amount of butter cut in half!

In microwave-safe bowl, heat butter and marshmallows on HIGH for 2 minutes. Stir until smooth, then stir in cereal, cranberries and spices until completely mixed.  Refrigerate mixture for 15 minutes, then roll into bite-sized balls.

TIP: Try mixing things up with minced, dried apricots and ground ginger instead!

Ingredients:

• 1 cup oats
• ½ cup honey
• ½ cup peanut butter
• 1 cup powdered milk
• ¼ cup ground flax
• chocolate chips to taste
• raisins or other dried fruit

Directions:
Mix together. Roll into balls.  No kidding – that’s it!  Keep chilled in an air-tight container to prevent stickiness.  Balls can be layered in between sheets of wax or parchment paper.

Kale chips are simply seasoned, baked kale.  Super-easy to make, crunchy, satisfying and healthy. Try them instead of popcorn the next time you rent a move. Here’s how you make them.