How To Lose Weight In Three Days
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Video: Zucchini Noodles Al Dente
Zucchini noodles are a home run in the raw food world. The veggie has a neutral taste, so these "zoodles" take on the flavor of the sauce they're tossed in (we went with a simple garlic and olive oil mixture here). To prepare zucchini noodles, use a spiralizer for curly noodles or a vegetable peeler to for fettuccini-style ribbons. The best part? You can prep the whole dish in one bowl.
Zucchini Noodles
Recipe by: Judita Wignall (reprinted with permission from Raw and Simple Detox)
Makes: 2 servings
Ready in: 15 minutes
INGREDIENTS
2 zucchini, spiralized or sliced into ribbons with a vegetable peeler
2 Roma tomatoes, diced
1/2 small bell pepper, diced
1/4 cup olives, chopped
1/4 cup pine nuts
1 tablespoon fresh basil, chopped
1 small clove garlic, crushed
1-2 tablespoons olive oil
Salt
Pepper
Fresh lemon juice
DIRECTIONS
1. Toss all ingredients in a bowl, adding salt, pepper, and lemon juice to taste. Serve.
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Video: Loaded Southwestern Stuffed Sweet Potatoes
Turn a tater into a meal by stuffing it with a nutrient-rich mixture that's basically a lightning-fast vegetarian chili. The best part? It's a full dinner, ready in less than an hour. Even better, if you bake the potatoes ahead of time, it takes just ten minutes.
Loaded Southwestern Stuffed Sweet Potatoes
Recipe by: Eat Spin Run Repeat
Makes: 2 stuffed sweet potatoes
Ready in: 1 hour
INGREDIENTS
2 medium sweet potatoes, scrubbed clean
1/2 cup diced bell peppers
2/3 cup black beans, rinsed and drained
1/2 cup corn (frozen, fresh, or canned)
1/8 teaspoon ground cumin
1/4 teaspoon chili powder
2 limes, juiced
Salsa
1/2 avocado, diced
Cilantro, to garnish (optional)
DIRECTIONS
1. Preheat oven to 400 degrees. Use a fork to prick holes in potatoes. Place on a foil-lined baking sheet and bake for 45 to 50 minutes or until flesh is soft.
2. Combine peppers, black beans, corn, cumin, chili powder, and lime juice in a bowl. Set aside to let flavors develop.
3. Remove sweet potatoes from oven and let them cool for a few minutes. Cut slits down each lengthwise, and pull apart to create a well for fillings.
4. Spoon 2 tablespoons of the pepper and bean mixture into each potato. Top with salsa, avocado and cilantro, if desired.
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