Vegetarian black bean and spinach lasagna!

I love spinach! I could eat it every day. In a salad, in a wrap, on my pizza, but I’ve never made a lasagna with spinach. Tonight is the night! One of the main reasons I love this beautiful green super food is because it has so many nutrients! Researching, I’ve read that this meal contains iron, fiber, vitamin A, C, K, carotenoids, calcium, and much more!

It is known to slow down certain cancers, to make your bones strong, lower blood pressure, and prevent eye problems! Spinach is so easy to incorporate into any meal!

Here is my delicious spinach lasagna and ‘no garlic bread’ pita crisps:

What you’ll need:

1. A 13×9 oven safe lasagna dish
2. 9 lasagna noodles (of your choice) I’m using the presto noodles
3. Spinach – 2 cups
4. Yellow peppers diced – 1 cup
5. Red Peppers diced – 1 cup
6. Black Beans (canned and rinsed) – 1 cup
7. 800 ml of pasta sauce
8. Cheese (shredded)
9. Low fat Sour Cream – 1 cup
10. Two tortillas
11. Vegetable oil -1 tsp
12. Roasted garlic
13. Chili or paprika seasoning

How to prepare:

• Preheat oven according to lasagna noodle instructions. I chose the presto noodles (because I am a little lazy)
• 375F for me!
• Rinse black beans in strainer
• Brush pasta sauce on bottom of lasagna pan
• Place 3 presto noodles on top of the sauce
• Brush sour cream on top of the noodles
• Distribute 1/2 a cup of black beans on top of the sour cream
• Distribute half of the spinach, peppers and finally the pasta sauce on top
• Place 3 lasagna noodles and repeat with the rest of the ingredients starting with the sour cream
• Add remaining 3 noodles, and brush pasta sauce on top
• Crumble the cheese over the sauce
• (If you have sauce left over, pour around the sides of the noodles to prevent the noodles from becoming too crispy)
• Cover with tinfoil
• Bake for 40 minutes
• Remove tinfoil and bake for another 10-15minutes
• Let cool and enjoy!

*These instructions are guidelines only. Cooking times and oven temperatures may vary*

Pita Crisps:

• Keep oven at 350F
• Place two tortillas on a pan lined with parchment paper
• Brush oil on tortillas
• Sprinkle roasted garlic and chili powder on top
• Bake for 10minutes or until ends are golden brown and crispy
• Cool, break them up and enjoy
• Would taste great with hummus too!

*These instructions are guidelines only. Cooking times and oven temperatures may vary*

My Beloved Avocado…

How I love thee! Not only do avocados taste delicious, they make you feel full (help with weight loss) have anti-inflammatory nutrients (help to prevent arthritis) contain a ton of fiber, packed with carotenoids, and Vitamin C! They are also known to do wonders for your skin.

Many people use avocados for facials.. By mashing it up and using alone, adding organic honey or plain organic yogurt. For those with sensitive skin against harsh chemicals, this would be the perfect and most natural mask to use! Add a slice of cucumber to each eye and relax! (Cucumbers are known to reduce puffiness under your eyes.)

If you are scared you will eat your mask before it gets to your face, here is an awesome and easy vegetarian meal you can use avocados with!

I am not a nutritionist, or involved in any health practices. This information comes from extensive reading and research.

*These instructions are guidelines only. Cooking times and oven temperatures may vary*

Quesadillas!

What you need:

• Kidney Beans 1/4 cup
• Black Beans1 1/4 cup
• Crushed tomatoes 1/4 cup
• Half of an avocado
• Red peppers
• Hot peppers
• Shredded cheese
• Tortillas

Preheat oven to 375F

• Place parchment paper on baking sheet
• Mash your avocado
• Dice your peppers
• Load up your tortilla, fold and even out the middle
• Cook for 10minuts
• Flip and cook for another 10mintues
• Let cool for and serve!

*These are just guidelines. Oven temperatures may vary*