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...
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...
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...