Dinner Day 4

Dinner Day 4

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...
Breakfast Day 4

Breakfast Day 4

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...
Dinner Day 5

Dinner Day 5

Copycat CPK: Chopped BBQ Tofu Salad (Delish Knowledge) INGREDIENTS Serves 4 8 cups chopped lettuce- I used butter lettuce here but any lettuce combo will work. 4 medium tomatoes, chopped 2 avocados, chopped 1 can black beans, drained and rinsed 1 cup corn 2 cups...
Lunch Day 5

Lunch Day 5

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...
Breakfast Day 5

Breakfast Day 5

Simplest Oatmeal (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...