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 8

Jan 15, 2016 | Week 2 - Lunch

Vegan Kale Caesar Salad (Healthy Grocery Girl) INGREDIENTS serves 4 Crispy Chickpeas 1 (15-ounce) can of chickpeas 1/2 tablespoon of coconut oil 1 pinch of sea salt Homemade Croutons 2 cups of bread, diced 1/2 tablespoon coconut oil (for croutons) 2 teaspoon Italian...

Dinner Day 2

Jan 7, 2016 | Dinner

Sweet Potato Shepherd’s Pie INGREDIENTS 3 medium sweet potatoes 1/2 cup coconut milk (from a can, the thick creamy part that rises to the top after refrigeration) 1 teaspoon coconut oil 1 cup onion, diced 1 cup carrots, diced 1 cup celery, diced 2 (15-ounce)...

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...