Dinner Day 12

Jan 15, 2016 | Week 2 - Dinner

African Heritage Spicy Chickpeas (Oldways) INGREDIENTS 1 tablespoon Extra Virgin olive oil 1 medium size yellow onion 1 teaspoon curry 1 teaspoon ginger ¼ teaspoon allspice A pinch of cayenne pepper 2 cans garbanzo beans (14.5 oz), no salt added, or thoroughly rinsed...

Snack Day 12

Jan 15, 2016 | Week 2 - Snack

Frozen Coconut Milk Fruit Bars (Oldways) INGREDIENTS Makes 8 popsicles Ice Cream Base 1 13oz can of Coconut Milk 1/4 cup raw coconut sugar (or preferred sweetener, to taste) Other Ingredients (use however much you like) Frozen fruit (bananas, mango, blueberries,...

Dinner Day 11

Jan 15, 2016 | Week 2 - Dinner

Sarita-Fionna’s Corn-Bean-Rice Salad (Oldways) INGREDIENTS Serves 8 2 cans black beans, well rinsed and drained 4 cups of cooked and cooled brown rice 1 can of corn, drained, or 12 oz bag of frozen corn, thawed 1 small jar roasted red peppers, chopped (fire...

Dinner Day 1

Jan 8, 2016 | Dinner

Cashew Quinoa & Flash-Cooked Dandelion Greens CASHEW QUINOA INGREDIENTS 1 cup quinoa (* make extra now to make meal prep easier in the next 2 days) 2 tablespoons canola oil, divided 1 cup unsalted cashews 1 medium onion, finely chopped 2 garlic cloves, finely...

Breakfast Day 4

Jan 5, 2016 | Breakfast

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...