tzatziki potato salad by smitten, via Flickr
Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans: 2 tablespoons olive oil 1 large onion, thinly sliced 5 teaspoons curry powder 1/4 teaspoon cayenne pepper 3 14-ounce cans vegetable broth 1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups) 1 pound red lentils (about 2 1/4 cups) 1 15-ounce can garbanzo beans (chickpeas), drained Plain yogurt
egg salad with pickled celery and coarse dijon
Breakfast Taquitos by House of Spain, via Flickr
Black Bean and Tomato Quinoa Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water
fromage fort from smitten kitchen
unprocessed chocolate beet cake from Simple Bites 3 medium beets, cooked and cooled 1/2 cup unsalted butter, melted 1/2 cup light olive oil 3/4 cup pure maple syrup 1/2 cup honey 3 medium eggs 1 teaspoon pure vanilla extract 1 cup organic, unbleached white flour 1 cup organic whole wheat flour 3/4 cup cocoa powder 2 teaspoons baking soda 1/2 teaspoon sea salt
unprocessed chocolate beet cake
carrot, potato, apple soup
Banana Bread in-a-jar: DIY Wedding Favors
Banana Bread In-A-Jar...this would be great for Christmas gifts...
Apple Bread - All-purpose flour, baking powder (be sure the carrier starch is safe for your LEAP diet - may be wheat, corn, rice or potato most often), milk, oil, egg, sugar, apple, cheddar cheese (not for Phase 1 - caution if you have migraines -cheddar is a source of phenylethylamine). Also, if using wheat "all-purpose" flour, it may contain barley as well. As with any LEAP food, read labels carefully.
apple cheddar quickbread
bulgur salad with chickpeas and red pepper, smitten kitchen
Cabbage With Tomatoes, Bulgur and Chickpeas - Recipes for Health - NYTimes.com