Ingredients:

• 1 lb dried black beans, rinsed and soaked overnight
• 
  
• 1 onion, diced
• 
  
• 2 carrots, peeled and chopped
• 
  
• 2 celery stalks, chopped
• 
  
• 3 cloves garlic, minced
• 
  
• 1 tsp cumin
• 
  
• 1 tsp smoked paprika
• 
  
• 1/2 tsp chili powder
• 
  
• 1/2 tsp dried oregano
• 
  
• 4 cups vegetable broth
• 
  
• 1 ham hock optional for added flavor
• 
  
• Salt and pepper to taste
• 
  
• 2 bay leaves
• 
  
• 2 cups kale, chopped
• 
  
• Juice of 1 lime
• 
  
• Optional toppings: diced avocado, Greek yogurt, cilantro
• 
  

Instructions:

Put black beans that have been soaked, onion, carrots, celery, garlic, cumin, smoked paprika, chili powder, and oregano in a large pot

Put in the vegetable broth and, if you want, the ham hock

Add pepper and salt

Bring the soup to a boil after adding the bay leaves

Cover, lower the heat, and let it simmer for 1

5 to 2 hours, or until the beans are soft

Take out the bay leaves and ham hock

If you want, you can shred the ham hock's meat and go back to the pot

Add the lime juice and chopped kale

For another 5 to 10 minutes, until the soup is hot and the kale has wilted

Make the seasonings taste better

If you want, you can serve it hot with extras like Greek yogurt, chopped cilantro, or diced avocado

Ingredients:

• 1 cup Greek yogurt
• 
  
• 1/4 cup granola
• 
  
• 1/4 cup fresh berries
• 
  
• 1 tablespoon honey
• 
  
• 1/4 teaspoon vanilla extract
• 
  

Instructions:

In a glass or bowl, start with a layer of Greek yogurt

Add a layer of granola on top of the yogurt

Add fresh berries as the next layer

Drizzle honey over the berries

Sprinkle a touch of vanilla extract for flavor

Repeat the layers until the glass or bowl is filled

Serve immediately or refrigerate for later

Ingredients:

• 4 boneless, skinless chicken breasts
• 
  
• 2 tablespoons Tex-Mex seasoning blend
• 
  
• 1 cup cooked quinoa
• 
  
• 1 cup corn kernels
• 
  
• 1 cup black beans, drained and rinsed
• 
  
• 1/2 cup diced tomatoes
• 
  
• 1/4 cup chopped fresh cilantro
• 
  
• 1 avocado, sliced
• 
  
• 4 large whole wheat or spinach tortillas
• 
  
• 1 cup shredded lettuce
• 
  
• 1/2 cup shredded cheddar cheese
• 
  
• 1/4 cup Greek yogurt or sour cream
• 
  
• Salt and pepper to taste
• 
  
• Cooking spray or olive oil
• 
  

Instructions:

Preheat grill to medium-high heat

Season chicken breasts with Tex-Mex seasoning, salt, and pepper

Grill chicken for about 6-8 minutes per side, or until fully cooked through

Remove from grill and let rest for a few minutes before slicing thinly

In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, and chopped cilantro

Toss to mix well

Warm tortillas on the grill for about 20-30 seconds per side, or until slightly toasted

Divide quinoa mixture evenly among the tortillas, leaving space in the center

Top each tortilla with sliced grilled chicken, avocado slices, shredded lettuce, shredded cheddar cheese, and a dollop of Greek yogurt or sour cream

Fold in the sides of the tortillas and roll tightly to form wraps

If desired, heat a grill pan or skillet over medium heat and lightly spray with cooking spray or olive oil

Place wraps seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy

Slice wraps in half diagonally and serve immediately