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Black Bean Burritos and Fettuccine with Grilled Asparagus, Peas, and Lemon

by Jason Wyrick

azfamily.com

Posted on March 17, 2011 at 7:12 PM

PHOENIX -- When Jason Wyrick decided to change his life anad improve his health, the first thing he did was change what and how he ate. With diet alone, he lost 60 pounds. When he added exercise into the mix, he lost another 40 pounds. That's a total of 100 pounds lost!

These vegan recipes and dozens more can be found in "21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health"

Black Bean Burritos with Cilantro Lime Rice

In just a few minutes, leftover rice, black beans, peppers, and onions can be turned into a sensational, rustic meal. Just cook up the peppers and onions, add some lime juice and cilantro to the rice, and you’re ready to go.

1 cup cooked rice
2 Tbsp. chopped fresh cilantro
Squeeze of lime
1/2 green bell pepper, sliced
1/4 yellow onion, sliced
1 clove garlic, minced
1 Tbsp. chopped fresh oregano
1 cup black beans
Salsa verde to taste
2 whole wheat tortillas

Mix the rice with the cilantro and lime juice. Over medium-high heat, sauté the pepper and onion until the onion is browned. Add the garlic and oregano and sauté for 1 more minute. Place all the ingredients in the tortilla.

Using leftovers and making it super-fast: If you have some leftover rice on hand, you’ll cut the preparation time to almost nothing. If you want to cut the time down even farther, you can leave the green bell pepper raw, use only half the onion called for in the recipe, and omit the garlic. Chop the oregano or simply tear the leaves and give them a quick press to get some extra flavor out of them. Doing it this way means you don’t even have to cook any of the ingredients.

Serves 2.

Per serving: 530 calories, 20 g protein, 98 g carbohydrate, 7.5 g sugar, 1 g total fat, 9% calories from fat, 15 g fiber, 717 mg sodium

Fettuccine with Grilled Asparagus, Peas, and Lemon
Asparagus and peas, with the lightness of lemons and parsley, create a beautiful springtime dish, perfect for lunch or dinner.

6 to 8 stalks asparagus
2 cloves garlic, minced
Juice of 1 lemon, about 2 tablespoons
Pinch of coarse sea salt
Water
6 oz. fettuccine
2 Tbsp. minced parsley
1 cup peas

Toss the asparagus in the garlic, lemon juice, and salt. Grill the asparagus until it just starts to develop a few blackened spots. The asparagus should still have some crispness to it. Cut the asparagus into 2-inch-long pieces. Bring the water to a boil. Boil the pasta until it is al dente. Toss the cooked pasta with the asparagus, parsley, and peas.

Serves 2.

Per serving: 375 calories, 11 g protein, 77 g carbohydrate, 6 g sugar, 0.3 g total fat, 0.7% calories from fat, 9 g fiber, 209 mg sodium
 

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