DAY 1: Seasoned Pinto Beans, Gluten Free Cheddar Cornbread, Green Salad

Seasoned Pinto Beans

  • 2-25 oz cans pinto beans

  • 1 Tbsp olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 1 tsp sea salt

  • 1/8 tsp red pepper flakes

  • 1 tsp ground cumin

  • 2 tsp oregano

  • Dash of hot pepper sauce

Instructions

Drain and rinse beans. Heat oil in a large saucepan; sauté onion 5 minutes. Add garlic, salt, red pepper flakes, cumin and oregano and cook 1 minute. Add beans and stir until well mixed. Add hot pepper sauce if desired. Set aside ½ recipe for Sautéed Beans & Greens.

Gluten Free Cheddar Cornbread

  • 1 cup cornmeal

  • 1 cup garbanzo bean flour

  • 3 Tbsp honey

  • 1 Tbsp baking powder

  • ½ tsp sea salt

  • 1 cup milk

  • 2 eggs

  • ¼ cup butter, melted

  • 1 cup grated cheddar

Instructions

Grease an 8×8 pan. Heat oven to 425°F. In a large bowl, mix together the cornmeal, flour, honey, baking powder and salt. In a small bowl, mix together milk, eggs and oil. Pour the wet mixture into the dry and stir until just combined. Top with grated cheddar. Bake 20 minutes. Reserve 1/2 cornbread for Day 5.

Make salad with 1/2 head lettuce, 1 carrot and 1/2 cucumber. Set aside 1/2 salad for Day 6.