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" If you ever find yourself staring into your fridge or cabinets, wondering what on earth to make for dinner tonight (um, guilty), Jessie Jane, founder of Lilyshop.com&amp;amp;#8212;a recipe-filled, crafty, entertain-y, and all-around very cool blog&amp;amp;#8212;has some solutions. These five recipes all use things you probably have already. Or maybe you just have some of them&amp;amp;#8212;Jessie says it&amp;#x27;s easy (and OK!) to improvise the rest! Big Healthy Salad For Salad 1/2 avocado, cubed 1 cup red and yellow cherry tomatoes, halved 1 cup shelled edamame 1/4 red onion, thinly sliced 1 carrot, peeled and thinly sliced 1/2 cucumber, halved and thinly sliced 1 box (5 oz mixed greens) 1 tbsp. sesame seeds For Dressing 1/2 cup seasoned rice vinegar (It will say sweet or seasoned on the bottle) 1/8 tsp. sesame chili oil 1/4 cup soy sauce Put prewashed mixed greens in your bowl. Add 1/2 an English cucumber, thinly sliced (or one entire small cucumber). Add red onion and red and yellow cherry tomatoes. Add edamame (I buy mine frozen and allow them to thaw 10 minutes before). Add peeled carrot. Add avocado, cubed. (Don&amp;#x27;t you feel better about yourself already?) Now sprinkle in some sesame seeds. Mix together dressing ingredients and dress. Carrie&amp;#x27;s Quinoa Salad For Salad 2 cups uncooked quinoa 4 cups water 2 red bell peppers chopped 2 orange bell peppers chopped 2 cans of black beans 1 small or medium-size bag frozen white corn (thawed) 1 bunch cilantro-chopped (1/3 cup) 1 1/2 tbsp. red wine vinegar 1 tsp. black pepper For Dressing 1/3 cup olive oil 1/3 cup lime juice 2 tsp. cumin 1 tsp. kosher salt (add more to taste if you like) Cook quinoa and water in a covered saucepan over medium for 12 to 15 minutes. (Cook just as you would rice and follow the directions on whatever quinoa box or bag you choose to use.) Allow to cool. Meanwhile, drain black beans in a strainer and give them a quick rinse under the faucet. Shake dry and put into large bowl. Pat them with a paper towel to dry them out further if they&amp;#x27;re still wet. Add thawed corn to the bowl, all four finely chopped bell peppers, and chopped cilantro (add as much as you like. I use about a handful). Again, pat dry with a paper towel if everything is still a little too damp. In second bowl, whisk together dressing ingredients. Pour onto quinoa and toss. I like to taste and add more salt and pepper and lime juice. (I used red, yellow, and orange bell peppers in the picture. You can really play with this recipe and use whichever colors you prefer.) Homemade Granola Bars 2 cups old-fashioned oats 1/2 cup shredded coconut 1/2 cup sliced almonds 1/2 cup wheat bran 1/2 cup honey 1/4 cup light brown sugar 3 tbsp. butter 1 1/2 tbsp. vanilla pinch of salt 1/4 chopped apricots 1/4 chopped prunes Preheat oven to 350 degrees F and butter an 8-by-12-inch baking dish on all sides, including bottom and line the bottom with parchment so the granola bars are sure to not stick. Toss oatmeal, almonds, wheat bran, and coconut together on sheet pan and bake for 10 to 12 minutes, stirring occasionally, until just lightly browned. DO NOT leave this in too long because it burns fast. Make sure to check it all the time! While dry ingredients toast, place butter, honey, brown sugar, vanilla, and salt in small saucepan and bring to a boil over medium heat. Cook for one minute at a low boil, then set aside. Scoop all toasted dry ingredients into a large bowl, and pour wet mixture over toasted mix. Add chopped apricots, and prunes, and stir well (you can always substitute different fruit). Pour mixture into prepared pan. Wet your fingers and lightly press the mixture down into pan. I line the top with parchment and use another pan to press down really firmly, so my bars are super-packed in. (See my how-to video here.) Bake at 300 degrees now for 20 to 22 minutes, until light golden brown. Cool completely before slicing into bars. Serve at room temperature. Healthy Kale Smoothie 2 cups chopped kale 1 1/2 cups frozen peaches 1 1/2 cups fresh pineapple 1 ripe banana 1/4 cup apricot juice Pulse all ingredients together in a blender until completely mixed. Pour into a cup; enjoy. Spicy Cucumber Slaw 1 large English cucumber 1 1/2 tbsp. sesame seeds 1/4 cup soy sauce 1/4 cup seasoned rice vinegar 1/8 to 1/4 tsp. sesame chili oil Slice cucumber in half, then into super thin slices, and place in tupperware or serving bowl. Pour rest of ingredients over the cucumbers and mix well. Let cucumbers soak for 20 minutes in refrigerator before serving. Serve cold. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/health-fitness/blogs/vitamin-g/2013/11/5-healthy-recipes-you-can-make>