1 can (15 oz) black eyed peas, rinsed and drained*

1 tomato, diced

cup red onion, sliced

1 garlic clove, minced

1 Tbsp cilantro, chopped

1 Tbsp red wine vinegar

1 tsp Dijon mustard

3 Tbsp extra-virgin olive oil

6 cups spinach

2 cups mixed greens

1 In a large bowl, combine black eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard and oil. Toss gently to combine. Season with salt and pepper.

2 When ready to serve, combine spinach and mixed greens in a large bowl. Top with the bean mixture and gently toss to combine.

*If  you prefer, you can use dried black eyed peas and soak them overnight.

Makes 4 servings.

Nutritional Information (per serving): Calories: 197, Fat: 10 g., Carbs: 21 g., Protein: 4 g.

I love soup! It's so versatile. You can eat it for lunch or for dinner and it's easy to make ahead of time and freeze for later. This minestrone soup recipe contains quinoa, which contains all the amino acids that the body needs.

Ingredients:

2 Tbsp. olive oil

2 medium carrots, peeled and diced

1 cup fennel, diced

1 cup red onion, diced

2 garlic cloves, finely minced

2 bay leaves

2 tsp fresh thyme leaves, chopped

1 1/2 cups cooked cannellini beans, rinsed and drained

2 cups fresh plum tomatoes, peeled, chopped and seeded

1/3 cup uncooked quinoa

Sea salt and freshly ground pepper

1 cup fresh spinach, finely chopped

3 Tbsp. finely chopped basil

2 oz. Parmesan, grated

Instructions:

In a large pot or Dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, and thyme. Cook, stirring often, until vegetables are tender, about 8 minutes.

Add 6 cups water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and add salt and pepper. Stir spinach and basil into soup just before serving. Garnish each with 1 Tbsp. cheese. Makes 8 servings.

Nutritional Information: (per 1 cup serving): Calories: 137, Fat: 5 g., Carbs: 19 g., Protein: 5 g.

If you've never tried Portobello mushrooms, give them a chance! They have an incredibly rich, almost meaty taste.

Ingredients:

2 large Portobello mushrooms, stems and gills removed

1/2 c. low-sodium salsa

2 Tbsp. green onions, chopped

1/8 c. low-fat mozzarella cheese

2 Tbsp. sesame seeds

Preparation:

Preheat oven to 400 degrees. Place mushrooms, upside down, on a baking sheet and top each with salsa, green onions, and cheese. Sprinkle with sesame seeds and bake for 10 to 12 minutes. Makes 1 serving.

Nutritional Information: Calories: 234, Fat: 11 g., Carbs: 21 g., Protein: 14 g.

These are a tasty alternative to regular fries and zucchini are chock full of vitamin C. Make sure to use small zucchinis - they tend to hold their shape better when you cook them.

Ingredients:

Olive oil

4 small zucchinis, cut into 3 x 3/4 in. fries

1/4 tsp. sea salt

Freshly ground black pepper

1 Tbsp. extra virgin oilve oil

2 Tbsp. Parmesan cheese

Preparation:

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and coat lightly with olive oil.

In a large bowl, combine zucchini, salt, pepper and oil. Toss to coat thoroughly.

Arrange zucchini on prepared baking sheet in a single layer and roast, tossing once halfway through cooking, for 18 to 20 minutes or until lightly browned. Transfer to a plate and sprinkle with Parmesan cheese.

Nutritional information(per 1 cup serving): Calories: 60, Fat: 4 g., Carbs: 4 g., Protein: 2 g.