Warning: A non-numeric value encountered in /home/server10/public_html/vegoutchallenge.com/wp-content/themes/Divi/functions.php on line 5467
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...
Snack Day 9

Snack Day 9

Curried Kale Chips (Grateful Grazer) Makes Six Servings Serves: 2-4 INGREDIENTS 1 bunch kale ribs removed and torn into large pieces ¼ cup tahini 2 tsp garam masala ½ tsp turmeric ½ tsp garlic powder ¼ tsp cayenne pepper 2 tbsp water INSTRUCTIONS Add kale pieces to a...
Dinner Day 9

Dinner Day 9

Vegan Wild Rice Soup (Kristina DeMuth, MPH, RD) INGREDIENTS Serves 6-8 : Veggies: 1 Large onions 1 Large sweet potatoes 2-4 Large carrots 4 stocks of celery (or 1/2 bunch) 2 cups chopped broccoli 1/2 cup chopped Mushrooms (optional) “Cream” Sauce: 1 cups...
Lunch Day 8

Lunch Day 8

Vegan Kale Caesar Salad (Healthy Grocery Girl) INGREDIENTS serves 4 Crispy Chickpeas 1 (15-ounce) can of chickpeas 1/2 tablespoon of coconut oil 1 pinch of sea salt Homemade Croutons 2 cups of bread, diced 1/2 tablespoon coconut oil (for croutons) 2 teaspoon Italian...
Breakfast Day 3

Breakfast Day 3

Tropical Green Smoothie (Kristina DeMuth, MPH, RD) * Have with a slice of whole wheat or gluten-free toast and natural nut/seed butter. INGREDIENTS serves 2-3 3 cups of chopped kale (remove the stems) 1 frozen banana 1/2-1 cup of frozen pineapple chunks 1 ripe pear 1...