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Issue 111: On The Go!

Black Bean and White Cheddar Omelet
Serves 1-2
3 eggs, preferably from pastured poultry
1 Tablespoon butter
¼ cup onion, diced
1 garlic clove, chopped
1 Tablespoon cilantro, chopped
¼ cup black beans
¼ cup white cheddar, grated

In small bowl, whisk eggs with 1 Tablespoon of water. Heat a small non-stick sauté pan over medium heat. Melt butter, add onions and garlic, and sauté for 3-5 minutes. Add black beans and cilantro, and mix thoroughly. Add eggs and swirl around the pan to evenly distribute. Using a heat-proof spatula or wooden spoon, gently pull the edges of the omelet away from pan as it cooks. When eggs are cooked to your preference, sprinkle with cheese, fold over, transfer to plate and serve.

Recipe courtesy of Jason Longman of Atlanta

Coconut Milk Soup
Serves 6-8

1½ quarts homemade fish or chicken stock
1½ cups coconut milk and cream
1 pound chicken or fish, cut into small cubes
3 jalapeno chilies, diced or ½ teaspoon cayenne pepper, dried
1 Tablespoon grated fresh ginger
2 Tablespoons fish sauce (optional)
2-4 Tablespoons lime juice
chopped cilantro for garnish

Simmer all ingredients until meat is cooked through. Garnish with cilantro.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Mediterranean Veggie & Cheese Salad
Serves 2-4

3 fresh cucumbers, diced
3 fresh red tomatoes, diced
1 container of kalamata olives
1 small onion, diced
½ cup raw feta cheese
3 ounces organic extra virgin olive oil
sea salt & pepper, to taste
raw apple cider vinegar, to taste
4 Tablespoons probiotic-rich yogurt

In a large salad bowl, toss all the ingredients together and serve.

Recipe courtesy of Extraordinary Health Team


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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