Dinner Day 14

Jan 15, 2016 | Week 2 - Dinner

Black Bean Enchiladas (Healthy Grocery Girl) INGREDIENTS Serves 4 1 cup dry quinoa 2 cups water 1 can (15-ounces) black beans 1 medium sweet red bell pepper 1 cup green onion, sliced Enchilada sauce (Organic store-bought) 12 Organic corn tortillas INSTRUCTIONS 1....

Dinner Day 13

Jan 15, 2016 | Week 2 - Dinner

Umami Sun­Dried Tomato and Almond Burgers (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...

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...

Lunch Day 2

Jan 7, 2016 | Lunch

Protein Packed Mason Jar Salad * VEG OUT CHALLENGE NOTE: Use leftover quinoa from Cashew Quinoa. If there is none left or you want something different, try one of these other Mason Jar Salads. INGREDIENTS 2 tablespoons of HGG’s Lemon Vinaigrette Salad Dressing...

Lunch Day 3

Jan 6, 2016 | Lunch

Quinoa Pilaf (PCRM) A Note from PCRM: Quinoa comes from the high plains of the Andes Mountains, where it is nicknamed “the mother grain” for its life-giving properties. It cooks quickly, much quicker than rice, and as it cooks the germ unfolds like a...