Jan 8, 2016 | Lunch
Quick & Easy Lemon and Dill Bean Salad INGREDIENTS Serves about 4-6 3 cups of already cooked beans (1 garbanzo, 1 kidney, and/or cannellini beans)* (equal to 2- 15.5 oz cans) 1 medium tomato (diced) 1 medium yellow onion (chopped) 4 celery stocks (chopped) 1 tbsp...
Jan 7, 2016 | Lunch
Protein Packed Mason Jar Salad * VEG OUT CHALLENGE NOTE: Use leftover quinoa from Cashew Quinoa. If there is none left or you want something different, try one of these other Mason Jar Salads. INGREDIENTS 2 tablespoons of HGG’s Lemon Vinaigrette Salad Dressing...
Jan 6, 2016 | Lunch
Quinoa Pilaf (PCRM) A Note from PCRM: Quinoa comes from the high plains of the Andes Mountains, where it is nicknamed “the mother grain” for its life-giving properties. It cooks quickly, much quicker than rice, and as it cooks the germ unfolds like a...
Jan 5, 2016 | Lunch
Lentil Artichoke Stew (PCRM) * A Note from VEG OUT Challenge: We recommend adding in greens like kale or spinach and serving with Roti bread. Serving size suggestion is 6, but to make a meal either consume 1.5- 2 servings and/or add the Roti. INGREDIENTS 1/4 cup...
Jan 4, 2016 | Lunch
Chickpea Salad (Dreena Burton) We are delighted to feature a recipe from Dreena Burton, the cookbook author of Plant-Powered Families. Dreena shares over 100 delicious, whole foods, plant-based recipes that have all been taste-tested by her 3 children. Dreena has also...
Jan 3, 2016 | Lunch
Sweet Potato Peanut Stew aka “Mafe” (Oldways) * Note from VEG OUT Challenge: According to the suggested serving size, this is not enough calories for a meal on its own. Consider consuming 2 servings and adding black beans or chickpeas to the stew for...
