Support Group for July was our Summer Picnic! We had loads of fun and even ended up playing a water relay race- (OK so maybe it was really just a hurry and get all the stuff inside and try to get the least amount wet as possible from the sprinklers!!) It was definitely an event that will not soon be forgotten by all in attendance! Now I know some of you really wish you would have been there- no intent on a re-run! We also finished up our Ultimate Weight Loss Challenge with some fun prizes.... WAY TO GO GIRLS you kicked some booty! Thanks to all of those that participated and we will see you next month!!
These recipes are SUPER YUMMO- try 'em out.......
Recipe of the Month – Summer picnic ‘09
Sandi’s Baked Beans
1 – 28 oz can vegetarian Baked Beans
1 – 15 oz can black beans, drained
1/3 cup barbeque sauce
1 – 15 oz can pineapple tidbits, drained
Optional ingredients – chopped green peppers, chopped red onion, imitation bacon bits
`
Paula’s Quinoa Tabouleh
1 cup quinoa, well rinsed and drained
2 cups water
Salt
½ cup edamame, frozen
1 fresh tomato, chopped
½ cucumber, unpeeled, chopped
1 Tablespoon lime juice
1 Tablespoon low sodium soy sauce
Fresh chives, minced
Fresh parsley, minced
Fresh thyme, minced
Always remember to rinse quinoa well before using. Combine quinoa with water and salt in a medium saucepan. Bring to a boil and then cover. Let simmer for 20 minutes. Remove from heat. Place edamame on top of the quinoa and let sit for 5 minutes. Fluff with a fork. Put all ingredients in a glass serving bowl and toss. Add herbs, citrus juices, and soy sauce and toss again. Source – The Eat clean Diet cookbook, Dr. Lisa Hark, Phd, RD
Lesley’s Lemon Water
4 quarts water
2 ½ c Splenda
1 ½ Tablespoon Citric Acid (buy at the pharmacy)
1 ½ Tablespoon lemon extract
1 squirt of lime juice
Mix together. Serve over ice.
Tips for Success:
Enjoy this season of the year – go for a walk, play in the sprinklers, wash a window for some stretching and to brighten your outlook on life, breathe deeply, and eat a fresh tomato! Savor the Summer!
Sandi’s Baked Beans
1 – 28 oz can vegetarian Baked Beans
1 – 15 oz can black beans, drained
1/3 cup barbeque sauce
1 – 15 oz can pineapple tidbits, drained
Optional ingredients – chopped green peppers, chopped red onion, imitation bacon bits
`
Paula’s Quinoa Tabouleh
1 cup quinoa, well rinsed and drained
2 cups water
Salt
½ cup edamame, frozen
1 fresh tomato, chopped
½ cucumber, unpeeled, chopped
1 Tablespoon lime juice
1 Tablespoon low sodium soy sauce
Fresh chives, minced
Fresh parsley, minced
Fresh thyme, minced
Always remember to rinse quinoa well before using. Combine quinoa with water and salt in a medium saucepan. Bring to a boil and then cover. Let simmer for 20 minutes. Remove from heat. Place edamame on top of the quinoa and let sit for 5 minutes. Fluff with a fork. Put all ingredients in a glass serving bowl and toss. Add herbs, citrus juices, and soy sauce and toss again. Source – The Eat clean Diet cookbook, Dr. Lisa Hark, Phd, RD
Lesley’s Lemon Water
4 quarts water
2 ½ c Splenda
1 ½ Tablespoon Citric Acid (buy at the pharmacy)
1 ½ Tablespoon lemon extract
1 squirt of lime juice
Mix together. Serve over ice.
Tips for Success:
Enjoy this season of the year – go for a walk, play in the sprinklers, wash a window for some stretching and to brighten your outlook on life, breathe deeply, and eat a fresh tomato! Savor the Summer!
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