Jan 15, 2016 | Week 2 - Snack
Garlicky White Bean Hummus (Fettle Vegan) INGREDIENTS 3.5 cups white beans, drained (about 2 fifteen ounce cans) 2 tablespoons tahini 3 tablespoons olive or grapeseed oil 3 cloves garlic 1/4 cup freshly squeezed lemon juice 1 teaspoon salt 3/4 teaspoon...
Jan 15, 2016 | Week 2 - Snack
The Great Pumpkin Pie (Dreena Burton) * A Note from VEG OUT Challenge: We are delighted to feature The Great Pumpkin Pie from Dreena Burton, the cookbook author of Plant-Powered Families. This is one of Kristina’s absolute favorite, and healthy pumpkin pie dessert...
Jan 15, 2016 | Week 2 - Snack
Frozen Coconut Milk Fruit Bars (Oldways) INGREDIENTS Makes 8 popsicles Ice Cream Base 1 13oz can of Coconut Milk 1/4 cup raw coconut sugar (or preferred sweetener, to taste) Other Ingredients (use however much you like) Frozen fruit (bananas, mango, blueberries,...
Jan 15, 2016 | Week 2 - Snack
Fruit & Nut Snack Enjoy some fresh fruit with ¼ cup nuts or 1-2 tbsp of a nut or seed butter Ideas: Apple slices with Almond butter Banana with 1/4 c Almonds or Cashews Cup of berries with Cashew Cream Orange/Citrus with 1/4 c Pistachios Melon with 1/4 c Walnuts...
Jan 15, 2016 | Week 2 - Snack
Quick & Easy 2-ingredient Snack Popcorn is my absolute favorite. Did you know popcorn is a WHOLE GRAIN and has protein and a butt-load of fiber! Always buy air popped popcorn- never microwavable, because there a ton of chemicals in the lining of the bags (google...
Jan 15, 2016 | Week 2 - Snack
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...
