Lunch Day 10

Jan 15, 2016 | Week 2 - Lunch

Creamy Avocado Pesto Pasta (Wholesomely Fit) INGREDIENTS 1 packaged spaghetti noodles (16 ounce) – I prefer whole wheat or GF * 2 avocados, peeled and pitted 2-3 cloves garlic 1½ – 2 c fresh basil leaves 1½ Tbs nutritional yeast 1 Tbs lemon juice Salt...

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...

Dinner Day 8

Jan 15, 2016 | Week 2 - Dinner

Vegan Tempeh Taco Filling (Grateful Grazer) INGREDIENTS Serves 4-6 people 1 tbsp coconut oil 1 small red onion, diced ½ cup quartered grape tomatoes 2 blocks of tempeh, crumbled (can sub with black beans) 1 serano pepper (or chili pepper of choice) 1 tbsp nutritional...

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...

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...