The Recipe Secrets Newsletter (RSN)
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Hi ,
I hope you are having a great day. I woke up today feeling a cold coming on, so I’m going to do my best to load up on water and vitamins. I packed my own healthy breakfast and lunch for the day.
My breakfast was just a banana and an orange. For lunch though, I turned to one of my new favorite cookbooks, Renegade Recipe Guide. What I love about this book is how the recipes use natural, plant-based ingredients. The recipes are easy to prepare, healthy, and taste awesome.

Today’s recipe (shown below) is for a Balsamic Mixed Bean Salad. This makes a perfect lunch for me since it is light but the protein is sure to help give me the energy I need to get through the work day. I call this a power salad because it packs so many nutrients that our bodies need.
This recipe is only one of the 134 mouth watering, plant based recipes that are featured in the Renegade Recipe Guide.
Members of our Discount Cookbook Club have already received this entire cookbook with their membership. If you’re interested in joining the club, you can download this title and many others at: Click For Details
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New Secret Recipe
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Balsamic Mixed Bean Salad
Ingredients
1 1/2 cup cooked black beans
1 1/2 cup cooked chickpeas
1 1/2 cup cooked pinto beans
1 small head romaine lettuce, rinsed, dried and chopped
1/3 cup of sliced almonds
Dressing:
2 tbsp balsamic vinegar
1 1/2 tbsp fresh squeezed lemon
2 tsp of extra virgin olive oil
Pinch of sea salt
10 sprigs of fresh thyme
Directions
Add beans lettuce and 3/4 of the almonds into a bowl.
Add dressing ingredients together but slowly whisk in the olive oil. Adjust to taste if needed and then pour over beans.
Top with fresh thyme by running your fingers over the sprigs and have the thyme leaves fall on top. Finish with remaining almonds.
Source – Renegade Recipe Guide
Until Next Time… Be Well!
Kind Regards,
Ron
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