Gluten-Free Day two: Dinner

Green Tacos w/tomato grape salsa


2 cups swiss chard, chopped                      
1 jalapeno, chopped
1 red bell pepper, julienned                       
½ c yellow onion, chopped small
1 c black beans                                                 
¼ c jasmine rice
2 tbl olive oil                                                      
1 tbl cumin
1 tsp paprika                                                     
1 tsp oregano
3 cloves garlic, minced                                  
¼ c + 2 tbl  lemon juice
½ c cilantro, chopped                                    
1 c grapes, sliced in half
1 c cherry tomatoes                             6 organic gmo-free corn tortillas

Add black beans, spices and ½ jalapeno to 3 cups water, boil for ten minutes, then cover and cook for 30 minutes or until cooked. Remove from heat and drain, set aside.               While beans are cooking, add rice to 1 c water, boil for 5 minutes, then cover and simmer on low for 25 minutes. Turn off heat and remove.

Now lets make some salsa:  In a small bowl add ¼ c onions, 2 tbl lemon juice, cilantro, grapes and cherry tomatoes, mix to combine, cover. Refrigerate until ready to serve.

Warm tortillas in oven for 2 minutes, remove and add to plates. Add ½ c fresh chard, next 2-3 tbl black beans, top with rice and add vegetables. Serve with salsa. Enjoy


Gluten-Free Day Three Lunch


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