The post this is a test appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients

• 48 ounces frozen berries
• 4 cups of non-fat plain Greek yogurt
• 1 cup of agave nectar
• Water

Directions

1. Blend frozen berry medley, yogurt, and agave nectar
2. Add water to reach desired consistency

The post Fruit Smoothie appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients

• 4 12 inch whole wheat crusts
• 48 ounces of spaghetti sauce
• fresh veggies: bell peppers, onions, sliced tomatoes, oregano leaves, spinach, broccoli
• 16 ounces of shredded mozzarella, low-fat

Directions

1. Read instructions on whole wheat crusts
2. Bake crusts at temperature and time recommended, usually about 10 minutes at 350 degrees
3. Spread spaghetti sauce
4. Lightly cover pizza crusts with cheese
5. Cut and place desired veggies on crusts
6. Bake until crust is browned and cheese is melted

The post Healthy Pizza appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients:

• 27 ounces of leaf spinach
• 6 hard boiled eggs, chopped or sliced
• ½ pound of sliced, sandwich turkey meat
• 6 ounces of dried cranberries
• 16 ounces of fat-free Italian dressing

Directions:

1. In a large bowl, combine spinach, eggs, turkey, and dried cranberries
2. Lightly drizzle with fat-free Italian dressing and serve

The post Turkey and Spinach Salad appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients:

• 10 whole wheat tortilla wraps
• ½ pound of sliced turkey sandwich meat
• 1 head of iceberg lettuce, torn
• 2 tomatoes, sliced
• Mustard

Directions:

1. Place 3-4 slices of turkey on 1 whole wheat tortilla wrap
2. Top with lettuce, tomato, and mustard
3. Roll up and serve

The post Turkey Wraps appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients:

• 27 ounces of leaf spinach
• 42 ounces of pre-cooked, sliced chicken
• 1small onion, finely diced
• 1 stalk of celery, finely diced
• 1 cup of non-fat Greek yogurt
• 2 tablespoons of Dijon mustard
• Garlic Powder (to taste)
• Pepper (to taste)

Directions:

1. Slice chicken into bite sized pieces
2. In a large bowl, mix chicken, onion, celery, yogurt, and Dijon mustard together
3. Serve over a bed of spinach

The post Chicken Salad appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients

• 48 ounces of frozen vegetables
• 32 ounces of vegetable broth

Directions

1. In a large stock pot, combine broth and frozen vegetables
2. Bring to a boil and simmer for 20 minutes or until all vegetables are tender

Season to taste and serve

The post Vegetable Soup appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients:

• 3 tablespoons of olive oil
• 1 onion, chopped
• ½ cup of garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• ¾ cup of celery, chopped
• ¼ cup of chili powder
• 1 tomato, chopped
• 1 14.5 ounce can of kidney beans
• 1 14.5 ounce can of black beans
• 1 14.5 ounce can of yellow corn
• 1 teaspoon of cumin
• 2 tablespoons of dried oregano

Directions:

1. Heat the olive oil in a large pot over medium heat
2. Stir in the onion, and season with cumin, oregano, and salt
3. Cook and stir until onion is tender, then mix in the celery, green bell peppers, and garlic
4. Reduce heat to low, cover pot, and simmer 5 minutes
5. Mix the tomatoes into the pot. Season chili with chili powder and pepper
6. Stir in the kidney beans and black beans
7. Bring to a boil, reduce heat to low, and simmer 45 minutes

Stir in the corn, and continue cooking 5 minutes before serving

The post Vegetarian Chili appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients:

• 2 medium eggplants, sliced
• 3 large onions, chopped
• ½ cup of garlic, minced
• 3 green peppers, cut into strips
• 6 medium size zucchinis, cut into bite sizes
• 3 medium size tomatoes, diced
• ½ cup of extra virgin olive oil
• 2 tablespoons of salt
• 1 tablespoons of black pepper
• 2 teaspoons of thyme
• 4 bay leaves

Directions:

1. Cut eggplant into thick slices and then into small pieces
2. Sprinkle with salt
3. Allow eggplant to stand for 30 minutes, then rinse and pat dry with a paper towel
4. Heat the oil in a large skillet
5. Saute onions and garlic for 2 minutes
6. Add green pepper and cook for 2 minutes
7. Add eggplant and cook over high heat for 3 minutes, stirring constantly
8. Add zucchini and continue stirring for 3 minutes
9. Add tomatoes, salt, pepper, thyme, and bay leaves
10. Simmer uncovered for 40 minutes or until all the vegetables are tender
11. Remove bay leaves and serve

The post Ratatouille (Vegetable Stew) appeared first on My Health, My Choice, My Life.

(makes 10 servings)

Ingredients:

• 3 cups of quinoa
• 4 cups of vegetable broth
• 1 14.5 ounce can of garbanzo beans
• ½ cup of cherry tomatoes
• 2 avocados
• 3 cups of spinach
• 1 bunch of cilantro, chopped
• 1 onion, finely diced
• 4 tablespoons of garlic, minced
• 1 teaspoon of cumin

Directions:

1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad
2. In a food processor or chopped finely by hand, add your spinach and cilantro. Make sure to wash you greens
3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor
4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those, and add to the greens mixture. Next add your garbanzo beans (chick peas) and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the mixture next
5. Add in tomatoes, avocado, and seasonings and mix. Set in fridge for about 10-15 minutes before serving so the flavors set

The post Quinoa Salad appeared first on My Health, My Choice, My Life.