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Lunch Day 14

Lunch Day 14

DIY Nourishing Bowl The do-it-yourself balanced bowl is based off of the balanced plate-based method for eating. Simply, it’s just combining foods that contain a higher amount of plant-protein, complex carbs, and healthy fats with lots of greens and veggies. One way...
Lunch Day 13

Lunch Day 13

Warm Spelt Berry Salad with Cinnamon Balsamic Vinaigrette  (Grateful Grazer) INGREDIENTS Serves 4-6 1 cup spelt berries or wheat berries 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar ½ tsp pure maple syrup ½ tsp cinnamon 1 clove garlic minced 2 tsp grapeseed...
Lunch Day 12

Lunch Day 12

Vegan Chili (Fettle Vegan) INGREDIENTS 1 tablespoon coconut oil 4 cloves garlic, minced 2 medium onions, chopped 3 bell peppers, diced into 1/2 inch pieces 2 serrano peppers, diced 2 medium sweet potatoes, cubed 2-15 ounce cans diced tomatoes 1-6 ounce can tomato...
Lunch Day 11

Lunch Day 11

Broccoli & Cashew Cream Soup (Bluezones) VEG OUT Challenge Note: Serve with sourdough bread or 1/2 sandwich using Chickpea Salad from lunch on Day 5 This recipe was featured on the Dr. Oz episode, “Cooking Lessons for Longevity” INGREDIENTS 1/2 cup raw cashews,...
Lunch Day 10

Lunch Day 10

Creamy Avocado Pesto Pasta (Wholesomely Fit) INGREDIENTS 1 packaged spaghetti noodles (16 ounce) – I prefer whole wheat or GF * 2 avocados, peeled and pitted 2-3 cloves garlic 1½ – 2 c fresh basil leaves 1½ Tbs nutritional yeast 1 Tbs lemon juice Salt...
Lunch Day 9

Lunch Day 9

Kung Pao Cauliflower (Fettle Vegan) INGREDIENTS Serves 2 Kung Pao Sauce 1/4 cup water 1/4 cup braggs liquid amoinos or soy sauce 1 teaspoon apple cider vinegar 1 teaspoon sesame oil 1 1/2 tablespoons sugar 1 teaspoon crushed red pepper 1/8 teaspoon wasabi powder...