Sunday Supper - Roasted Asparagus with Boiled Leeks and Fresh Corn

I knew I wanted to have leeks this week for lunch. I love reserving the cookie water and drinking that throughout the day a la Why French Women Don't Get Fat. Leeks are also one of the best veggies you can have. They are mineral dense and filled with vitamins including calcium, iron, magnesium, phosphorus, potassium, vitamin k and vitamin a. They also contain two different carotenoids for eye health. In other words - eat your leeks!

1. Slice 2 lbs of leeks and wash in large bowl filled with water. Leeks are filled with dirt so let sit and clean throughly.  When water begins to boil lower heat and simmer for 30 minutes.

2. Slice the tops off of 4 heads of garlic. Put in individual muffin tins, drizzle with olive oil and tent with foil. Bake at 400 for 30 minutes. Once cool squeeze out the roasted garlic. Smash the cloves and season with salt and pepper.

3. Roast 1 bunch of asparagus at 350 for 15 minutes.

4. Add leeks to mashed garlic. Add the kernels of 2 fresh corn cobs and roasted asparagus. Sprinkle with parsley and squeeze lemon before eating.

Snack Attack Volume 7

Here are some of my latest favorite snacks that are great for that 3 pm energy lull. They are fresh, easy to make and pack and super filling. Try them all!

1. Salty Gorp - Mix 1 tbs lightly salted mixed nuts with 6 peanut butter-filled pretzel nuggets and 1 tbs wasabi peas.

2. Oven Roasted Sweet Potato Chips - Cut 3/4 lb sweet potatoes into 1/4 inch slices. Add olive oil, chili powder, salt and cumin. Roast for 20 minutes at 425.

3. Warm Broth - Heat 2 cups low sodium broth. Add oyster crackers, a squirt of lemon and a dash of hot sauce.

4. Cucumber "Chips" with Salsa - Cut 1/2 cucumber in thin disks. Dip into fresh salsa.

5. Baked Kale Chips - Drizzle one bag of cut kale with olive oil. Season with salt, pepper and nutritional yeast. Bake at 350 for 15 minutes. (Pictured above.)

Sunday Supper - Veggie Burrito Bowls

My latest obsession has been Santa Maria Pinquito Beans. Santa Maria, CA is known for their bbq and I came across this fantastic recipe and just had to try. I tracked down the beans - a specific variety that is small and produces a superior cooking liquid while still retaining it's firmness. I love them. I used a little bacon in the beans to give them that bbq smokiness but didn't add any animal protein so I'm calling this Veggie - Feel free to omit the bacon or add some chicken.

1. Cover 1 lb dried pinquito beans after washing and sorting. (I got mine from Rancho Gordo but if you can't find any use kidney or pinto.  Cook on low for 2 to 3 hours - until the beans are tender.

2. Dice 4 slices of bacon - make sure it's nitrate free - and cook in a frying pan. Add 1 chopped white onion, salt, pepper and ancho chili powder. Once cooked through add to beans and stir. Let flavors mingle for 5 to 10 minutes.

3. Cook Spanish Rice according to directions. Add a bunch of chopped cilantro.

4. Arrange on plate with chopped romaine lettuce, shredded cheese, tofu sour cream and scallions. Apply hot sauce liberally.