Bean Taco Filling
Serves: 8
Difficulty:  Easy
Prep time:  10 minutes
Cook time:  10-15 minutes

This extremely easy and versatile bean recipe eliminates any excuse to eat out. Use this for tacos, burritos, and even bean dip.

1 tablespoon olive oil
1 onion, diced
1 bell pepper, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans beans (black, pinto, pink, white, red), rinsed, drained, and mashed
2 tablespoons yellow cornmeal
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa

Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Notes
This recipe tastes great the day it is made, but tends to develop more flavor on day two or three.
Too thick? Thin the beans with more salsa, veggie broth or water.
This will keep in the refrigerator for about a week, but if you don’t manage to finish it in time, it also freezes well.
Frozen corn is a nice addition.
If you’d like some whole beans in your filling, save a small amount to add back at end of the cooking time.
You can adjust the spices to your individual taste.
Not fond of green peppers? No worries! Just omit.
If you don’t have cornmeal on hand, it’s alright to omit it.

Crock Pot Lentil Soup
Serves: 8
Difficulty:  Easy
Prep time:  ~10 minutes
Cook time:  8 hours

Crock Pot + Lentils = Yum! Use your own favorite lentil soup recipe for an easy meal you can start in the morning for a hearty dinner after work.

1 lb lentils, sorted and rinsed
1 quart veggie broth
4 cups water
4 celery ribs, diced
4 carrots, peeled and diced
1 onion, diced
6-8 cloves garlic, minced
1 (14 oz) can diced tomatoes
1 tsp oregano
3 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
salt and pepper
½ pound baby spinach, roughly chopped
splash of vinegar or lemon juice, optional

Combine all ingredients except spinach and vinegar in crockpot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened. Stir in spinach and let sit, covered, until spinach has completely wilted. Serve with a splash of wine vinegar or squeeze of lemon juice.

Notes
If you have a tried and true lentil soup recipe, feel free to use your own-just make sure you have enough liquid for the 8 hours of cook time.
Speed this up using canned lentils and a regular pot on the stove.

Breakfast Bars
Serves: 8
Difficulty:  Easy
Prep time:  10 minutes
Cook time:  45 min plus cooling time

1 tbs oil plus more for pan
1 ¼ cups rolled oats
½ cup dried cherries, cranberries or raisins
¼ cup ground flax meal
¼ cup pecans, coarsely chopped
2 tbs pistachios, coarsely chopped
¼ tsp salt
½ cup agave nectar or maple syrup
¼ cup peanut butter
½ tsp vanilla

Preheat oven to 325; grease an 8×8 baking dish. Line the bottom and two sides with parchment paper, leaving 2 inch overhang on each side. Brush the paper with more oil.
In a bowl, combine oats, dried fruit, flax seeds, pecans, pistachios and salt; set aside. In a small saucepan, combine agave nectar, peanut butter, oil and vanilla; heat until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, about 20-25 minutes. Cool completely in pan. On a cutting board, cut into 8 pieces using a serrated knife.

Notes
Store airtight a room temperature up to one week. Store up to three months individually wrapped in the freezer.