Lunch and Dinner

Vegan recipe

Fennel , orange and beet salad- serves 4

8 cups of spring salad mix

1 fennel bulb, thinly sliced

2 oranges, thinly sliced

1 avocado, cut into chunks

2 cups canned beets, rinsed, drained, and cut into half moons

1 cup thinly sliced cucumber

1/2 cup chopped roasted pecan halves

1 cup of chickpeas, drained and rinsed

1/2 cup crumbled feta cheese

2 Tablespoons balsamic vinegar

combine all ingredients in a large bowl and toss well.

Recipe from Make Every Day Mediterranean OldwaysPT. org

Lunch on the Road

ingredients:

1 whole wheat bagel

2 Tablespoons mustard

1 Tomato, sliced

4 lettuce leaves

instructions

Slice the bagel in half, spread mustard on both sides, and add generous amounts of tomato and lettuce. Eat as an open-faced or closed sandwich.

add homemade hummus.

1 (15 ounce ) can no salt added chickpeas, drained and rinsed

2 large cloves garlic

2 tablespoons fresh lemon juice

1 1/2 tablespoons spicy brown mustard

freshly ground black pepper

salt to taste

Recipes from The Prevent and Reverse Heart Disease Cookbook from Ann Crile Esselstyn and Jane Esselstyn

Chocolate "YUMMY" Mousse