Deborah Enos, CN, is “The One-Minute Wellness Coach”–The Health Coach for busy people. She pares her health secrets down to simple and fast bullet points that can impact your life in 60 seconds or less.
Deborah serves as a board member for the American Heart Association. She has appeared on NBC, ABC and FOX News, and has been featured in The Costco Connection, Parade Magazine, Self Magazine, and USA Today.
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In a medium saucepan, add both cans of beans, heat on low to medium for 2-3 minutes. Add ½ container of your favorite salsa and continue to heat. Take a hand blender and blend to the consistency that you desire. Then add chicken broth to thin out the soup to the consistency you prefer. If you need to spice it up, add more salsa or a partial packet of taco seasoning.
Spoon into bowls. Top with a little sour cream, a sprinkle of grated cheese, slice of avocado and some cilantro. Crumble up chips and add on top for extra crunch.
In a glass bowl, add the first 5 ingredients. Stir and add in lime juice. Add salt (I taste as I go to get the right level of flavor). Grab some healthy chips, I like popchips, dip and enjoy!
In a large mixing bowl, add your brown rice and all the chopped herbs and veggies (except garlic). Combine the oil, vinegar, garlic, salt and pepper in a separate bowl. Add to brown rice/veggie mixture and mix well. You can certainly add more olive oil, vinegar or additional veggies.
Chill. Serve and enjoy.
*This salad can be made very quickly. The secret? I make a big container of brown rice and store it in my refrigerator. This makes for easy cooking for the rest of the week.
Bonus: This is even better the next day! Add it to a green salad to boost the fiber and nutritional content. Or add some diced chicken for a perfect one dish meal.
In a large mixing bowl, add your brown rice and all the chopped herbs and veggies. Combine the oil, lemon juice, and salt in a separate bowl. Add to brown rice/veggie mixture and mix well. You can certainly add more lemon juice or additional veggies.
Chill. Serve and enjoy.
Sauté beef in one tablespoon of olive oil for 5 minutes. Add the can of refried beans and the strained black beans. Simmer for 3-4 minutes. Add one cup of beef broth and ½ small container of salsa and let simmer for 3-5 minutes. Add the juice of one lime to the mixture. Get a plate and cover it with baked chips. Put the taco mixture onto the chips and then add green salad, salsa, and grated cheese.
*a meal should keep you full for 3-5 hours.