Jan 15, 2016 | Week 2 - Lunch
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...
Jan 15, 2016 | Week 2 - Lunch
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...
Jan 15, 2016 | Week 2 - Lunch
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...
Jan 15, 2016 | Week 2 - Lunch
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,...
Jan 15, 2016 | Week 2 - Lunch
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...
Jan 15, 2016 | Week 2 - Lunch
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...
