Jan 15, 2016 | Week 2 - Breakfast
Chocolate Avocado Smoothie (Kris Carr) INGREDIENTS 2 small bananas, frozen 1 to 2 pitted Medjool dates 1 1/2 tablespoons cacao powder 1/4 Hass avocado 1 3/4 cup almond milk or nondairy milk of choice 1/2 teaspoon vanilla extract 1 cup baby spinach, tightly packed...
Jan 15, 2016 | Week 2 - Dinner
Sarita-Fionna’s Corn-Bean-Rice Salad (Oldways) INGREDIENTS Serves 8 2 cans black beans, well rinsed and drained 4 cups of cooked and cooled brown rice 1 can of corn, drained, or 12 oz bag of frozen corn, thawed 1 small jar roasted red peppers, chopped (fire...
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 - Dinner
Vegan Tempeh Taco Filling (Grateful Grazer) INGREDIENTS Serves 4-6 people 1 tbsp coconut oil 1 small red onion, diced ½ cup quartered grape tomatoes 2 blocks of tempeh, crumbled (can sub with black beans) 1 serano pepper (or chili pepper of choice) 1 tbsp nutritional...
