Dinner Day 14

Jan 15, 2016 | Week 2 - Dinner

Black Bean Enchiladas (Healthy Grocery Girl) INGREDIENTS Serves 4 1 cup dry quinoa 2 cups water 1 can (15-ounces) black beans 1 medium sweet red bell pepper 1 cup green onion, sliced Enchilada sauce (Organic store-bought) 12 Organic corn tortillas INSTRUCTIONS 1....

Lunch Day 9

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...

Lunch Day 2

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...

Lunch Day 5

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...

Lunch Day 7

Jan 2, 2016 | Lunch

Good Luck Salad (Jenny Beth RD) INGREDIENTS 1-2 servings 1 cup frozen black eyed peas – cooked/drained 1 1/2 cups quinoa – cooked/drained 1 box organic vegetable broth (32 oz) 2-4 cups Baby Kale – chopped 1 red bell pepper – chopped or sliced...