Dinner Day 4

Jan 5, 2016 | Dinner

Vegan Veggie Mac’n’Cheese Bake (Wholesomely Fit) INGRENDIENTS Serves: 8 1 16 ounce package of GF penne noodles 2 c broccoli, just the crowns 2 c spinach, packed 1 cup mushrooms, sliced 2 roma tomatoes, chopped 1 c vegan shredded mozzarella cheese + additional for...

Lunch Day 4

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...

Breakfast Day 4

Jan 5, 2016 | Breakfast

Maple Walnut Teff Porridge (Kristina DeMuth, MPH, RD) INGREDIENTS Serving size: 4 1 cup teff (grain not the flour) 2 cups water 1-2 cups unsweetened plant-based milk (I use soy) 3-4 ripe bananas (I used frozen ones) 1/2 cup walnuts (crushed/ chopped) 1 teaspoon...

Snack Day 4

Jan 5, 2016 | Snack/Dessert

Cashew Chai Milk (Kris Carr) INGREDIENTS Yield: 3 3/4 cups 1 cup raw cashews, soaked for 2 hours, rinsed, and drained 1/2-inch piece ginger, peeled 1 teaspoon cinnamon 1/4 teaspoon cardamom 1/4 teaspoon salt 2 to 3 tablespoons maple syrup 3 1/4 cups water INSTRUCTIONS...