DAY 5-

Breakfast Quinoa and smoothie

Breakfast Quinoa:

2 cups rice milk or organic low-fat milk, plus more for serving

1 cup quinoa, rinsed

3 tablespoons light-brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup (1/2 pint) fresh blueberries, plus more for serving

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.  Serves 2.

Strawberry Banana Smoothie:

1/4       cup      orange juice

1/2       cup   soy yogurt

Blend together in a blender until smooth. Enjoy immediately.

Hummus and Bagel Sandwich (I couldn’t resist eating this twice because they are my favorite)

Bean and Rice Bowl

For the beans:

8 cups water, plus more if needed

1 lb dried black beans, picked over, rinsed and drained

1 jalapeno, halved and seeded

2 medium onions, quartered

5 garlic cloves, smashed

2 tbs red-wine vinegar

Salt and pepper

For the rice:

¼ cup extra virgin olive oil

1 medium onion, finely diced

1 garlic clove, minced

Salt and pepper

2 cups long-grain brown rice

3 ½ cups water

Topping options:

Cubed avocado

Chopped cilantro

Chopped tomato

Diced red onion

Hot sauce

To make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tbs salt and 1 tsp pepper to a simmer in a medium pot.  Cook, stirring occasionally until beans are tender, about 1 ½ hours (add more water ¼ cup at a time, if needed). Season with salt and pepper.

Meanwhile, make the rice. Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 tsp salt and ¼ tsp pepper and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water and bring to a boil. Reduce to a simmer, cover and cook another 30-35 minutes until the rice absorbs water. Remove from heat and fluff with a fork.

Serve rice topped with beans and other toppings.