Crock Pot Black Beans

Submitter’s Name: Jenny Stock

Salad Ingredients

1 large onion- finely chopped 3 garlic cloves minced 1 T ground cumin 1/2 teaspoon dried oregano 2t smoked paprika 2 1/4 cups dried black beans 1 dried chile 2T tomato paste 2 t table salt 9-10 cups water or unsalted veg or chick. stock 1 T lime juice (for after cooking beans)

My Story as a Breast Cancer Survivor- Kaia Girl Melanie Sanborn

My Story as a Breast Cancer Survivor- Kaia Girl Melanie Sanborn

I joined Kaia ten months prior to my diagnosis, so I was in fairly good shape going into my surgeries, which helped in my recovery. My Kaia tribe was supportive emotionally as well as practically. More importantly, they gave me something to reach for. One of my main goals after surgery was to get back to my Kaia workouts and do a push up. I had a bilateral mastectomy, so upper body exercises were difficult, but the coaches were great about modifications. What a feeling of satisfaction when I did my first real post-surgery push-up. I felt like I was getting my body back.

TJ’s Tailgate Salad

Submitter’s Name: Alma R.

Salad Ingredients

1 bag frozen succotash 1 bag frozen quinoa with veggies 1 package teriyaki marinated tofu Splashes of rice vinegar to taste Splash of EVO Tiny dribble of honey if the dressing is too tart for your taste S&P to taste

Caponata Picnic Sandwiches

Recipe Submitted By: Giada De Laurentiis


1/4 cup olive oil 1 celery stalk, chopped 1 medium eggplant, cut into 1/2-inch pieces Salt 1 red bell pepper, cut into 1/2-inch pieces 1 medium onion, chopped 1(14 1/2-ounce) can diced tomatoes 3 tablespoons raisins 1/2 teaspoon dried oregano leaves Freshly ground black pepper 1/4 cup red wine vinegar 2 teaspoons sugar 1 tablespoon drained capers 1 loaf ciabatta bread, cut crosswise into 6 equal pieces 2 garlic cloves, peeled 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Thai Grilled Corn and Peach Quinoa Salad

Submitter’s Name: Hilary Thomas

Salad Ingredients

1 cup uncooked quinoa 1/3 cup olive oil 3 tablespoons rice vinegar 2 tablespoons low sodium soy sauce 1 tablespoon sambal oelek chili paste 1 tablespoon honey 2 teaspoons fresh ginger grated 2 teaspoons finely chopped lemongrass optional pepper 4 ears grilled or roasted corn kernels removed 2 ripe peaches thinly sliced 1 cup fresh basil roughly chopped 1/2 cup fresh mint roughly chopped 1/4 cup fresh cilantro roughly chopped 2 green onions chopped 2 Fresno chilies seeded + chopped 1 cup cherry tomatoes halved 6-8 ounces feta cheese crumbled 1 avocado sliced 1/2 cup toasted pepitas shelled pumpkin seeds handful of microgreens

Multi-grain Black Bean Lime Salad

Salad Ingredients

1 Package TJs Multigrain Veggie Mix Thawed (see photo). Note be sure to get this one, there is another package that is similar but it includes other added items)
Handfuls of any hearty mixed greens or TJ Cruciferous Crunch
1 can black beans drained and rinsed
Handful chopped cilantro
Roasted chopped almonds

Chilled Cucumber Avocado Soup

Recipe Submitted By: Catherine T.
Date: June 3rd, 2017


Ingredients 2 small ripe avocados 2 large cucumbers 3 tbs lime juice Dash of Cayenne Pepper Salt and Pepper to taste 1 1/2 tbs of chopped fresh basil for garnish Optional: Chili Lime Spice for garnish

Cookies for Breakfast

Recipe Submitted By: Ruth Rosenthal May 7th, 2017


cookies for breakfast makes 12 cookies

1 1/4 cups gluten-free rolled oats (not quick-cooking) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/2 cup almond flour 1/4 cup brown rice flour 1/2 cup mashed ripe banana (about 1 large banana) 1/2 cup smooth almond butter, stirred (I used crunchy peanut butter and it tasted great!) 3 tablespoons pure maple syrup 2 tablespoons ground flaxseed 3 tablespoons liquid virgin coconut oil 1 teaspoon pure vanilla extract 1 cup add-ins of your choice (Laura recommends dried blueberries, pumpkin seeds, and chopped walnuts.