Pasta Fagioli Soup

Try this classic Italian pasta fagioli soup made with white beans and whole wheat pasta.

Total Time: 25 min.

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 8 servings, about 1 cup each

Ingredients:

1½ cups dry whole grain small pasta (like macaroni or orzo) (4 oz.)

2 tsp. olive oil

3 cloves garlic, thinly sliced

4 cups low-sodium organic chicken broth

1 (15-oz.) can cannellini (white) beans, drained, rinsed

1 (14.5 oz.) can stewed tomatoes

2 Tbsp. tomato paste (no sugar added)

9 fresh rosemary sprigs, leaves removes and chopped, stems discarded

Sea salt and ground black pepper (to taste; optional)

Preparation:

1. Cook pasta according to package directions. Set aside.

2. Heat oil in large saucepan over medium-high heat.

3. Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until soft.

4. Add broth. Bring to a boil. Reduce heat to medium.

5. Add beans, tomatoes, tomato paste, and rosemary. Season with salt and pepper if desired; gently boil, stirring occasionally, for 8 to 10 minutes.

6. Add pasta; cook for 3 minutes. Serve immediately.

Detox Kale Salad

Hit the ground running this January with this kale salad packed with broccoli, cauliflower, and other nutrient-rich foods.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 1 serving

Ingredients:

2 tsp. extra-virgin olive oil

1 Tbsp. unfiltered raw cider vinegar

2 Tbsp. fresh lemon juice

1 tsp. pure maple syrup

2 tsp. grated fresh ginger

1 pinch Himalayan salt (or sea salt)

2 cups chopped kale

½ cup chopped cauliflower

½ cup chopped broccoli

½ cup chopped cabbage

½ cup chopped fresh cilantro

Preparation:

1. Combine oil, vinegar, lemon juice, maple syrup, ginger, and salt in a small bowl; whisk to blend. Set aside.

2. Combine kale, cauliflower, broccoli, cabbage, and cilantro in a large bowl; mix well.

3. Drizzle cabbage mixture with dressing; toss gently to blend.

Tex-Mex Scrambled Eggs and Veggies (Migas)

Our version of the traditional Tex-Mex breakfast scramble with crunchy tortilla strips, onions, tomatoes, and peppers has only 229 calories per serving, and the servings are hearty. Perfect for brunch!

Total Time: 29 min.

Prep Time: 10 min.

Cooking Time: 19 min.

Yield: 2 servings

Ingredients:

2 large eggs

4 large egg whites

1½ tsp. olive oil

2 (6-inch) corn tortillas, cut into strips

¼ medium onion,chopped

¼ medium bell pepper, chopped

¼ medium tomato, chopped

½ oz. shredded cheddar cheese (2 Tbsp.)

Preparation:

1. Combine eggs and egg whites in a medium bowl; whisk to blend. Set aside.

2. Heat oil in medium nonstick skillet over medium-high heat.

3. Add tortillas; cook, stirring occasionally, for 3 to 4 minutes, or until crisp. Remove tortillas from pan.

4. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

5. Add tomato; cook for 3 to 4 minutes.

6. Add egg mixture; cook, stirring frequently, for 3 to 4 minutes, or until eggs are almost set.

7. Add tortillas and cheese; cook, for 1 to 2 minutes or until cheese is melted.