Author: Jennifer

Crisp Chickpea Slaw

Crisp Chickpea Slaw

INGREDIENTS:

  • Kosher salt, ¼ tsp.
  • Ground black pepper
  • Fat free plain yogurt, ¼ cup
  • Cider vinegar, one tbsp.
  • Water, one tbsp.
  • Low sodium chickpeas, one can, properly rinsed and drained
  • Properly sliced packed green cabbage, two and a half cup
  • Thinly sliced stalks celery, 2
  • Thinly sliced carrots, 2
  • Toasted sesame seeds, 2 tbsp.

INSTRUCTIONS:

  1. Take a medium bowl and put salt, water, pepper and yogurt together. Stir and then add cabbage, carrots, celery and chickpeas. Now toss to combine. In the end sprinkle sesame seeds over it.
  2. Take a plastic food storage bag and put slaw into it.
  3. Now keep this slaw in the refrigerator for four hours. (you can use it for three days)

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Sliced Pear, Ham and Swiss Sandwich

Sliced Pear, Ham and Swiss Sandwich

INGREDIENTS:

  • Thinly sliced small pear, one.
  • Sliced Swiss cheese, eleven ounce.
  • Plain Greek style low fat yogurt, one tbsp..
  • Dried dill, ¼ tsp.
  • Pumpernickel bread, two slices
  • Sliced ham, one ounce

INSTRUCTIONS:

  1. Take a small bowl and combine dill and yogurt.
  2. Stir well until blended.

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Rice and Egg Salad

Rice and Egg Salad

INGREDIENTS:

  • Roughly chopped cooked green beans, one cup
  • Fresh lime juice, two tbsp.
  • Kosher salt, ¼ tsp.
  • Thinly sliced ripe plum, one
  • Chopped walnuts, 2 tbsp.
  • Sliced hard cooked egg, one
  • Sesame oil, one tsp.
  • Cooked brown rice, half cup
  • Black pepper, 1/8 tsp.

INSTRUCTIONS:

  1. Take a portable container and mix in it rice, walnuts, eggs, plum and beans.
  2. Now drizzle it with salt, pepper, oil, lime juice and sesame oil.
  3. Toss them to combine.
  4. In the end refrigerate up to two days.

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