DAY 3: Beans & Greens, Roasted Roots, Apple Slices, Tortillas

Beans & Greens

  • 1 Tbsp olive oil

  • 1 medium onion, sliced

  • ½ bunch kale, chopped

  • ¼ cup water

  • 1 can cannellini beans, drained and rinsed

  • 1 tomato, chopped

  • ¼ tsp dried rosemary powder

  • ¼ tsp sea salt

Instructions

Heat olive oil in a large skillet; add onion and saute 5 minutes. Add rosemary, kale and water; simmer 4-6 minutes or until kale is tender­crisp. Stir in remaining ingredients and heat through.

Roasted Roots

  • 1-2 Tbsp olive oil

  • 2 parsnips, peeled and cut into spears

  • 2 beets, peeled and cut into wedges

  • 3 carrots, peeled and cut into spears

  • 1 ½ tsp dill weed

  • Sea salt & pepper to taste

Instructions

Preheat oven to 400° F. Place parsnip, beet, and carrots on a baking sheet, spray veggies with olive oil and sprinkle with salt, pepper, and dill. Roast for 15-20 minutes, to your desired finish.

Serve with 1 apple cut into wedges and 4 corn tortillas warmed and buttered.