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Featured Recipe

Beans and Rice

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Modified from McDougall Quick and Easy Cookbook

Serves: 3-4


•4 cups cooked (or two 15 ounce cans rinsed and drained) black, red or pinto beans

•1-1 ½ cups of water or low sodium vegetable stock

•1 tablespoon Bragg Liquid Aminos or low sodium soy sauce or tamari

•1 teaspoon chile powder (more or less to taste)

•2 cups / 1 can of diced tomatoes

•1 cup corn, fresh, frozen or canned

•1 cup red, yellow or green pepper, fresh or frozen, chopped

•3 cups cooked brown rice, or other whole grain (quinoa, barley, spelt, wheat berry, etc.)

•Optional ingredients

     •Onion, chopped

     •1 can water chestnuts, drained

     •Hot peppers diced or whole

     •Cilantro, chopped

     •Avocado as a garnish on top, sliced of diced

     •Salsa / hot sauce as a garnish on top


Heat beans, water / vegetable stock, liquid aminos / soy sauce / tamari, and chile powder.

Other ingredients can be placed in separate bowls to add on top as desired in a buffet style, or mixed in and heated to have a 1 pot meal.

For Tips, Watch This Video:

Lifestyle Medicine


Memorial Health System

serving Marietta, Ohio

and the surrounding region!

Email: livememorialwell@mhsystem.org

Office: 740-592-4229

FAX: 740-592-4010