Black Bean/Butternut Squash Chili

Ingredients:

3-4 cans rinsed black beans (or freshly cooked)
1 butternut squash peeled & chopped into 1/2 cubes
1-2 onion diced
1-2 red or green bell peppers diced
1-2 cans whole tomatoes (Muir Glen if possible)
1 lime (divided as minced zest and juice)
1 bunch fresh cilantro
1-2 chilpolte chili + sauce (to liking)
5 cloves garlic minced
oil for sauteeing
2tablespoon ground cumin plus other spices, chili powder etc.

Directions:

In large pan, saute onion, pepper & garlic until limp.  Add squash cubes & minced lime zest and cook 10-15 minutes more.  Add cumin and other spices (chili powder, cocoa powder, cinnamon) if desired and sweat until spice aroma fills the kitchen.

Add tomatoes and break apart with hands or spoon.  Cook 10 minutes.  Add black beans, chipolte chili with adobo sauce, and heat until beans are hot.

Serve over rice for your family – skip the rice for yourself. Top with lime wedges and chopped fresh cilantro.

Serves: 6

Preparation time: 1 hr

Fiber Muffin Recipe

If you absolutely cannot do the fiber drink – here ya go

6 packages Fiber
1 3/4 cup Whole Wheat flour
1 1/2 tsp. cinnamon
Dash of nutmeg
1 tsp. baking soda
1 tsp. baking powder
Mix dry ingredients together.

ADD:
1/3 cup honey
1 cup applesauce- the kind without sugar added
2 egg whites
1 1/2 tsp. vanilla
1/2 cup soy milk- can substitute milk

Stir this into the dry ingredients and blend together.
FOLD IN 1 large chopped apple. Spoon into muffin tin sprayed with non-stick spray. This makes 12 muffins, and you may pile the batter up as they do not raise much.

Bake at 350 for about 20-30 minutes.
Cool muffins.
Place 6 muffins in bag and freeze for the last 3 days of your Herbal Cleanse.

Eat 2 muffins a day for the first three days and 2 muffins a day for the last 3 days.

Here’s a quick rundown of how to build a delicious no-guilt salad…

Veg Out - Start your salad with leafy greens (I love chopped romaine) and then pile on lots of other veggies — sliced peppers, grape tomatoes, shredded carrots, sliced beets, and more. Avoid marinated veggies that look super-shiny — those are probably loaded with fatty oil.

Pick the Right Protein - Stick with lean protein, like chunks of white-meat chicken, turkey breast, and plain flaked tuna. Steer clear of things like salami, scoopy salads (they’re most likely made with full-fat mayo), and bacon. Avoid cheese. Toss on some beans (chickpeas rock) and sliced hard-boiled egg whites too (leave out the yolks).

Crunchy Toppers - Skip the croutons, tortilla chips, Chinese noodles, and anything else that might be fried. Add some crunch to your salad with things like sliced water chestnuts, thinly sliced almonds (just a tablespoon or so), and crispy raw veggies.

Dressings & Dressing Swaps - Look for dressings labeled “fat free” or “low fat,” and get some on the side — then dip (don’t pour). No fat-free or low-fat finds? Your best bet is to go with straight-up balsamic vinegar (not vinaigrette!) — it’s loaded with intense flavor, so you don’t need much, and it’s super-low in calories. Salsa is another awesome low-calorie choice, and it will give your salad a zesty kick. Don’t like those options? Play it safe and bring along your favorite light dressing. Smuggle in a bottle of spray dressing in my purse. Shhhhh…