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[av_heading heading=’LUNCH’ tag=’h3′ style=’blockquote modern-quote modern-centered’ size=’50’ subheading_active=” subheading_size=’15’ padding=’0′ color=’custom-color-heading’ custom_font=’#6ba3aa’][/av_heading]

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EveryGirl Tip

GREEK ORZO
If you can find it, use Greek orzo. Marinate the orzo and leave it overnight. And make extra so you can take some into the office the next day.
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[av_heading heading=’Orzo Picnic Salad’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
SERVES 6-8
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8 ounces orzo

Dressing:
1/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice (from 3 lemons)
1 clove garlic, minced
Salt and black pepper

Salad:
1 green bell pepper, diced
1 red bell pepper, diced
1 small cucumber, seeded and diced
1/2 cup chopped fresh parsley
1/2 cup chopped almonds
1 cup cherry tomatoes
1 cup baby spinach, coarsely chopped

  1. Cook the orzo according to the package directions. Drain and let cool.
  2. In a large serving bowl, whisk the oil, lemon juice, garlic, and sal and pepper to taste until combined. Add the green and red bell peppers, cucumber, parsley, almonds, tomatoes, baby spinach, and cooled orzo; toss to combine.

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EveryGirl Tip

LIMIT THE BAD CARBS
The carb items I limited when I fine-tuned my diet were the bad ones as seen in refined grains, sweets, and breads. There are good carbs found in fruits, vegetables, legumes, and whole grains; but those were not the ones I limited. Later in the book is a full breakdown and explanation of good carbs and bad carbs.
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[av_heading tag=’h3′ padding=’10’ heading=’Black-Eyed Pea Salad’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 4
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1 16-ounce can black-eyed peas, drained and rinsed
1 small red onion, diced
½ cup of green bell peppers, diced
½ cup of red bell peppers, diced
½ cup of yellow bell peppers, diced
2 tablespoons parsley, minced
1 Red Delicious apple, cored and diced
½ cup almonds, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt

Mix ingredients in large bowl and serve.
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EveryGirl Tip

HATCH YOUR OWN EGGS
Do you have room to raise chickens? If so, consider raising some to yield farm-fresh eggs. My parents’ neighbors in Connecticut do.
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[av_heading heading=’Lentils and Brown Rice’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
SERVES 4
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1 cup lentils
3 tablespoons olive oil
1 medium onion, chopped
½ cup brown rice or quinoa, cooked
1 small red bell pepper, chopped
3 tablespoons fresh mint, chopped
3 tablespoons parsley, chopped
Salt and pepper to taste

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[av_heading tag=’h3′ padding=’10’ heading=’Eggplant Veggie Falafels’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 4
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2 large eggplants
1 cup plain bread crumbs
½ cup almonds, finely chopped
½ cup all-purpose
flour
½ cup fresh mint, chopped
2 cloves of garlic, minced
1 large egg
1 cup fresh parsley, minced
Salt and pepper
1 cup olive oil (for frying)

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[av_heading tag=’h3′ padding=’10’ heading=’Greek Bruschetta’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 6 TO 8 AS AN HORS D’OEUVRE
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1 loaf fresh Italian or French baguette bread cut into 1-inch
slices
¼ cup olive oil (for brushing)
4 medium tomatoes, diced
1 tablespoon oregano
Pepper to taste
1 pound Feta cheese, crumbled

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