The Recipe Guide - Donna Partow

Day 4BreakfastLookin’ Good Breakfast Smoothie3 carrots, peeled and ends trimmed off¼ banana1 ½ cup dark leafy green leaves (just the dark ends)1 red bell pepper, seeded and halved1 tomato, halvedCombine in blender until smooth.SnackCucumber and Tomato Snackers1 cucumber, chopped1 large tomato, chopped½ tsp lime juice½ tsp chili powderCombine cucumber, tomato and lime juice, sprinkle with chili powder.LunchChickpea Salad1½ cup water1 cup broccoli florets15 oz can chickpeas, drained1 tomato, diced1 stalk celery, chopped2 tbsp lemon juice1 clove garlic, chopped1 tbsp fresh parsley, chopped1 tbsp yellow onion, chopped2 tbsp condensed cream of mushroom soupBring water to a boil, cook broccoli for 2 minutes, then transfer to a colander andimmediately run under water to stop the cooking process. In medium bowl, mix allingredients until combined. Makes more than one serving.SnackSpicy Edamame Dip8 oz bag edamame beans2 tsp garlic, chopped1/4 tsp red pepper flakes2 tsp olive oil2 tbsp lime juice¼ cup cilantro, choppedFresh vegetables (carrots, broccoli, cauliflower, tomatoes, etc)Boil the edamame beans in water 5-6 minutes. Drain, reserving ¼ cup of cookingwater. Cool the beans to room temperature. In food processor, add cooled beans,garlic, red pepper flakes and puree, adding the reserved cooking water. Add the oil,lime juice and cilantro and pulse to combine. Dip with cut vegetables.8