Free The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) by Annie Forsyth, Holly Forsyth Page B

⁄ 4 cup finely chopped onion
    1 ⁄ 2 teaspoon garlic powder
    1 ⁄ 2 teaspoon lemon zest
    1 ⁄ 2 teaspoon sea salt
    1 ⁄ 2 teaspoon ground black pepper
    4 cups tortilla chips
    1 cup shredded Cheddar cheese
    1 large tomato, diced
    1 cup shredded mixed green lettuces
    1 large avocado, peeled, pitted, and cut into cubes
Preheat broiler. Line a large baking sheet with parchment paper and set aside.
In a medium mixing bowl, mash the bean burgers with a fork. Add black beans, bell peppers, onions, garlic powder, lemon zest, salt, and pepper and stir to combine.
Lay the chips on the parchment-lined baking tray. Spoon bean burger mixture over the top of the chips, followed by cheese.
Broil for 2–3 minutes until the cheese has melted and chips become extra crispy. Watch closely so they don’t burn.
Remove nachos from the oven and top with tomato, lettuce, and avocado. Serve immediately.
    PER SERVING Calories: 380 | Fat: 21g | Protein: 11g | Sodium: 970mg | Fiber: 6g | Carbohydrates: 39g | Sugar: 2.5g

Lentil Lemon Cakes
    Lemon and garlic enhance these protein-rich dinner cakes. Serve them over a bed of lettuce with avocado, lemon juice, yogurt, and fresh dill.
    INGREDIENTS | YIELDS 8 CAKES
    1 cup lentils, soaked for at least 12 hours
    3 large eggs, beaten
    2 tablespoons nutritional yeast
    3 tablespoons chopped onion
    3 cloves garlic, minced
    1 ⁄ 2 teaspoon sea salt
    1 ⁄ 4 cup chopped spinach or kale
    1 teaspoon lemon zest
    1 1 ⁄ 3 cups almond meal
    2 tablespoons olive oil
In a medium mixing bowl, mix together all the ingredients except the oil until well combined.
Heat the olive oil in a large skillet over medium heat.
Divide the lentil mix into 8 equal parts and roll each part into a ball before gently flattening it into a round disk, about 1 ⁄ 2 " thick.
Cook each lentil cake for 3–4 minutes on each side, or until golden. Serve hot.
    PER SERVING Calories: 445 | Fat: 31g | Protein: 21g | Sodium: 338mg | Fiber: 13g | Carbohydrates: 27g | Sugar: 3g
    Burger, Anyone?
    Divide the lentil mixture into 4 portions instead of 8 to make delicious veggie burgers. Garnish burgers with lettuce, tomato, avocado, and your favorite tzatziki sauce.

Mexican Quinoa
    Quinoa recipes are delicious warm for dinner or cold the next day for lunch. Excellent as a side dish, this quinoa is packed with enough protein and nutrients to serve as a fulfilling main dish as well. Serve it over a bed of lettuce and/or tortilla chips.
    INGREDIENTS | SERVES 4
    3 tablespoons olive oil, divided
    1 cup quinoa
    1 garlic clove, minced
    2 cups water
    Juice and zest of 1 large lime
    1 ⁄ 4 teaspoon cumin
    1 ⁄ 2 teaspoon sea salt
    1 ⁄ 2 teaspoon lemon pepper
    1 (15-ounce) can black beans, drained and rinsed
    1 large avocado, peeled, pitted, and cut into cubes
    1 large Roma tomato, diced
    1 ⁄ 4 cup cooked corn
    1 ⁄ 4 cup chopped onion
    1 ⁄ 4 cup chopped spinach
    2 tablespoons chopped cilantro
In a medium saucepan, combine 1 tablespoon olive oil, quinoa, garlic, and water. Stir, cover and simmer on medium heat for 15 minutes or until all the water is absorbed.
In a small bowl, make the dressing by combining lime juice, zest, 2 tablespoons olive oil, cumin, salt, and lemon pepper.
In a large bowl, combine cooked quinoa, beans, avocado, tomato, corn, onion, spinach, and cilantro.
Toss with the dressing and serve warm.
    PER SERVING Calories: 439 | Fat: 21g | Protein: 13g | Sodium: 619mg | Fiber: 13g | Carbohydrates: 53g | Sugar: 4g

Orange Quinoa Mint Salad
    This salad is bright and beautiful, displaying almost every color of the rainbow. It also is packed with healthy proteins.
    INGREDIENTS | SERVES 6
    2 cups water
    1 cup quinoa
    1 teaspoon grated orange zest
    1 cup grated cucumber
    1 ⁄ 2 cup grated carrot
    1 ⁄ 4 cup grated red onion
    1 ⁄ 2 cup diced red bell pepper
    2 large oranges, peeled and cut into pieces
    1 tablespoon chopped fresh mint
    3 tablespoons balsamic vinaigrette salad dressing
    1 ⁄ 2 cup pomegranate juice
    1 tablespoon honey
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