Black Bean and Quinoa Nachos


Modified from Shape
Serves 6.

Calories   Carbs   Fat   Protein   Sodium   Sugar
268           36        11     7             576          2


  • 6-ounce bags baked pita chips
  • 1 cup black beans, rinsed and drained
  • 2 tablespoons quinoa, cooked per package directions
  • 1/2 cup shredded Monterrey Jack
  • 2 tablespoons diced tomatoes
  • 1 teaspoon diced canned green chillies
  • 1 tablespoon diced red onion
  • 1 tablespoon chopped fresh cilantro
  • 1/2 avocado, pitted and diced

1. Preheat oven to 350 degrees. Arrange chips in a single layer on two large ovenproof platters and top each with equal amounts beans, quinoa, cheese, tomatoes, green chillies, and onion.
2. Bake for 5 to 10 minutes or until the cheese melts, alternating positions in the oven midway through. Garnish each with equal amounts cilantro and avocado; serve immediately.

Enlightened Egg Salad Pita


Modified from
Serves 4.

Calories   Carbs   Fat   Protein   Sodium   Sugar
374          51        11     21          587         3


  • 6 large eggs
  • 2 tablespoons So Delicious Greek Coconut Milk Yogurt
  • 1 tablespoon light mayonnaise
  • 2 teaspoons Dijon mustard
  • 1⁄4 teaspoon curry powder
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped fresh chives
  • 4 whole-wheat pitas
  • 4 lightly packed cups baby greens
  • large English cucumber, thinly sliced

1. Place eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high. Remove pan from heat, cover, and let sit for 11 minutes. transfer eggs to a large bowl of ice water and let cool for 5 minutes.
2. Meanwhile, combine yogurt, mayonnaise, mustard, curry powder, and salt in a medium bowl; season with pepper. Stir in the onion, celery, and chives.
3. Peel the eggs. Coarsely chop whites and yolks and combine with yogurt mixture in the bowl. (Mixture can be made up to 1 day ahead and refrigerated.)
4. Stuff each pita with a quarter of the greens and the cucumber slices. Spoon a quarter of the egg salad into each and serve immediately.

Butternut Squash Mac ‘n’ Cheese


Modified from
Serves 6.

Calories   Carbs   Fat   Protein   Sodium   Sugar
409          78        3      13           392         10


  • 2 bags frozen butternut squash
  • 8 cloves garlic
  • 1 sprig thyme
  • 2 cups unsweetened almond milk
  • 2 cups chicken stock
  • 1 pound small elbow macaroni or mini shells
  • 2 tablespoons Daiya Cheddar
  • 3/4 cup panko
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/4 teaspoon sea salt

1. Preheat oven to 375 degrees. In a large saucepan, add butternut squash, garlic, thyme, almond milk, and stock. Cook until squash is fork-tender. Remove thyme sprig. Place mixture in a food processor or blender, and puree until velvety smooth.
2. Meanwhile, cook macaroni until al dente (semifirm). Drain and rinse with cool water. Spread out macaroni on a lightly greased 13-by-9-inch pan. Pour squash puree over noodles. Cover with foil, place in oven, and bake for approximately 45 minutes. While casserole bakes, combine all ingredients for breadcrumb topping.
3. Remove pan from oven and evenly spread breadcrumb topping and Gruyere over top. Transfer to broiler and broil for 5 to 10 minutes until cheese is brown and bubbly.