Copy cat of Starbucks Quinoa and Black Bean Wrap

Day two of our second day of cleansing second time around and all we do is look for recipes that we can eat the day after...Can't wait to sip that IsAgenix Shake tomorrow morning...

So here is a great recipe that we tried last week and loved it...I again have adapted the recipe to conform with the IsAgenix Program.  Here is the original recipe taken from   Je suis alimentaqeuse.  I found this site on Tumbler which is a great resource.

This is the image from the original posting... 

Prep Time: 5 minutes
Cook Time: 20 minutes  So now excuses you can eat healthy.

• 2/3 cup uncooked quinoa
• 1 cup vegetable broth
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• a pinch of cayenne
• 1/2 can of black beans (19 oz) rinsed and drained 
• juice of 1/2 lime
• Salt to taste
• Veganaise  (available at most grocery stores)  I forgot to add and it was fine
• Daiya Brand Pepperjack Cheese  (non dairy)
• Ezekiel 4:9 Prophets Pocket Bread "food for life" is the baker found at health food stores

Instructions:

1. Cook the quinoa by combining quinoa, broth, paprika, chili powered, garlic powder, onion powder, and cayenne powder in a small covered pot over medium low heat let simmer for 20 minutes. (until liquid is absorbed)
2. Once the quinoa is cooked, remove from heat, fluff with  a fork and drizzle lime juice over the quinoa.  Add black beans.
3. Toast the Ezekiel Pocket Bread and cut off the top to create an opening. Fill with quinoa filling and some Daiya Brand Pepperjack Cheese.
4. Serve immediately with a nice salad...

Daiya Brand Cheese/Daiya Brand

Ezekiel Bread/Ezekiel 4:9 Prophets Bread

Summer Squash Pasta with Green Goddess Dressing

My sister and I are on week 6 of the IsAgenix better health program.  Its been really successful and we both are loving the results that we have achieved.  There has been a lot of changes.....one of those is that we are not drinking wine by the cases. Which was pretty much the standard for the last few summers....

We are always looking for something new and exciting to prepare so that we don't get bored....I might want to mention that I am Vegan she is not.  I adapted this recipe that I found  on sprouted kitchen 

It is a cold Zucchini salad with the right amount of crunch....you will have dressing left over to use on other salads.

• 2 lbs. mixed summer squash
• 1 tsp. sea salt
• 1/2 cup plain whole milk greek yogurt/ I substituted Tofutti Sour Supreme (non dairy)
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh lemon juice 
• 1 Tbsp red wine vinegar
• 1/3 cup fresh chopped basil
• 3 Tbsp fresh chopped parsley
• 3 Tbsp fresh chopped chives
• 3 small garlic cloves
• 1 Tbsp drained capers
• fresh ground pepper

It calls for shaved Parmesan cheese which I omitted...and also 1/4 cup of pine nuts....

Cut the squash into thin strips using a julienne peeler.  

Sprinkle the squash with salt, toss gently and place in colander to drain for 20 minutes.  Carefully squeegee the squash over the colander to release excess liquid and pat dry.

In a food processor or blender...I used my IsAgenix blender combine, the yogurt or Tofutti Sour Cream, olive oil, lemon juice, vinegar, basil, parsley, chives, garlic and capers until smooth.

This is actually a little bowl left over....

Toss with the drained squash.....serve immediately ....Enjoy as a side dish....with a protein....

#vegan#IsAgenix