Jan 15, 2016 | Week 2 - Breakfast
Chocolate Avocado Smoothie (Kris Carr) INGREDIENTS 2 small bananas, frozen 1 to 2 pitted Medjool dates 1 1/2 tablespoons cacao powder 1/4 Hass avocado 1 3/4 cup almond milk or nondairy milk of choice 1/2 teaspoon vanilla extract 1 cup baby spinach, tightly packed...
Jan 15, 2016 | Week 2 - Dinner
Peanut Tofu Buddha Bowl (Delish Knowledge) INGREDIENTS Tofu Bowl 2 cups cooked brown rice 1 cups shredded carrots 2 cups spinach leaves 2 cups broccoli florets 2 teaspoons olive oil, divided 1 cup chickpeas (drained and rinsed, if using canned) salt/pepper 16 oz extra...
Jan 15, 2016 | Week 2 - Breakfast
Southwest Tofu Scramble (Grateful Grazer) INGREDIENTS Serves 2-3 1 block firm tofu 1 tbsp grapeseed oil or cooking oil of choice 1 tsp turmeric ½ tsp chili powder ¼ tsp cayenne pepper ¼ red onion diced ¼ cup cherry tomatoes quartered ½ bell pepper diced 1 cup baby...
Jan 15, 2016 | Week 2 - Snack
Creamy Artichoke Spinach Dip (Dreena Burton) * Note from VEG OUT Challenge: 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...
