Jan 15, 2016 | Week 2 - Snack
Garlicky White Bean Hummus (Fettle Vegan) INGREDIENTS 3.5 cups white beans, drained (about 2 fifteen ounce cans) 2 tablespoons tahini 3 tablespoons olive or grapeseed oil 3 cloves garlic 1/4 cup freshly squeezed lemon juice 1 teaspoon salt 3/4 teaspoon...
Jan 15, 2016 | Week 2 - Snack
Curried Kale Chips (Grateful Grazer) Makes Six Servings Serves: 2-4 INGREDIENTS 1 bunch kale ribs removed and torn into large pieces ¼ cup tahini 2 tsp garam masala ½ tsp turmeric ½ tsp garlic powder ¼ tsp cayenne pepper 2 tbsp water INSTRUCTIONS Add kale pieces to a...
Jan 15, 2016 | Week 2 - Lunch
Vegan Kale Caesar Salad (Healthy Grocery Girl) INGREDIENTS serves 4 Crispy Chickpeas 1 (15-ounce) can of chickpeas 1/2 tablespoon of coconut oil 1 pinch of sea salt Homemade Croutons 2 cups of bread, diced 1/2 tablespoon coconut oil (for croutons) 2 teaspoon Italian...
Jan 4, 2016 | Snack/Dessert
Garlicky White Bean Hummus (Fettle Vegan) INGREDIENTS 3.5 cups white beans, drained (about 2 fifteen ounce cans) 2 tablespoons tahini 3 tablespoons olive or grapeseed oil 3 cloves garlic 1/4 cup freshly squeezed lemon juice 1 teaspoon salt 3/4 teaspoon cumin...