Breakfast Day 13

Jan 15, 2016 | Week 2 - Breakfast

Peanut Butter & Jelly Smoothie (Kristina DeMuth, MPH, RD) A delicious spin on your favorite childhood lunch … INGREDIENTS Serves 2 ⅔ cup rolled oats 1 banana (frozen, prefered) 1 cup berries of choices (frozen works well. I used blueberries) 1 cup...

Dinner Day 9

Jan 15, 2016 | Week 2 - Dinner

Vegan Wild Rice Soup (Kristina DeMuth, MPH, RD) INGREDIENTS Serves 6-8 : Veggies: 1 Large onions 1 Large sweet potatoes 2-4 Large carrots 4 stocks of celery (or 1/2 bunch) 2 cups chopped broccoli 1/2 cup chopped Mushrooms (optional) “Cream” Sauce: 1 cups...

Breakfast Day 3

Jan 6, 2016 | Breakfast

Tropical Green Smoothie (Kristina DeMuth, MPH, RD) * Have with a slice of whole wheat or gluten-free toast and natural nut/seed butter. INGREDIENTS serves 2-3 3 cups of chopped kale (remove the stems) 1 frozen banana 1/2-1 cup of frozen pineapple chunks 1 ripe pear 1...

Breakfast Day 6

Jan 3, 2016 | Breakfast

Avocado Toast with Tofu Scramble (Kristina DeMuth, MPH, RD) INGREDIENTS Serving size: ~3 people1 14-16 oz package of firm or extra firm organic tofu 1 cup of diced onions 3-4 cups of chopped spinach (or other green leafy veggie like kale) 1 tablespoons of nutritional...

Breakfast Day 7

Jan 2, 2016 | Breakfast

Banana Pancakes (Kristina DeMuth, MPH, RD) * Serve with cashew cream/ nut butter and side of fresh fruit (e.g. blueberries, melon, mango, banana) INGREDIENTS serving size 1-2 3/4 cup oats (**blend to make into flour) 1 tsp baking powder 1/2- 3/4 cup unsweetened almond...