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Foodie Friday
Healthy Recipe of the Week Catonese-inspired Tempeh Lettuce Cups You can switch up these soy options to use what you have at home or to meet your food preferences. Substitute cashews for peanuts, tofu for tempeh, or button mushrooms for shiitakes, to name a few! Tempeh has become my new favorite over tofu: it’s packed…
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Foodie Friday
Healthy Recipe of the Week Is your tummy craving a classic BLT but your health conscious mind is pushing you towards a plant-based option? Try a TLT (Tempeh, Lettuce, and Tomato)! A special thank you to Peloton Head Instructor, Robin Arzón for sharing this vegan recipe in her recent Swagger Society newsletter. Ingredients Tempeh (1) 8-ounce…
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Tasty Tuesday
Healthy Recipe of the Week Maple & Mustard Pretzel Mix Ingredients 1 cup Pretzels (salted) 3/4 cup Cashews 1/2 cup Almonds 1/2 cup Walnuts 1/4 cup Hazelnuts 1/4 cup Sunflower seeds OR: 2 1/2 cups of a Nut Mixture 1 tablespoon Trader Joes Everything but the Bagel Sesame Seasoning Blend 1 tablespoon Sesame Seeds 1…
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Foodie Friday
Healthy Recipe of the Week A quick and healthy meal for any night of the week! A great recipe to ‘clean out’ the fridge and add your own taste! What vegetables with you add to the dish? Vegan Stir-Fry Noodles Ingredients 2 tablespoons Canola Oil (*may substitute for coconut or vegetable oil) 1 large Red Onion…
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Foodie Friday
Healthy Recipe of the Week Vegan Mac ‘n’ Cheese Ingredients 12 ounces Short Pasta 1/3 cup Panko 1 tablespoon + 2 teaspoons Extra Virgin Olive Oil 1/4 cup Flat Leaf Parsley (finely chopped) 1 small Onion (finely chopped) Kosher Salt and Pepper to taste 2 Cloves Garlic (pressed) 1 cup Cashews 1 teaspoon Dijon Mustard…
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Foodie Friday
Healthy Recipe of the Week A Fiber-rich Twist on Traditional Tapioca Pudding Chia Pudding Ingredients 1 cup Cashews (raw) 3 cups Water 1 tablespoon Honey 1 teaspoon Vanilla Extra Pinch of Sea Salt 1/4 cup Chia Seeds Directions Place the cashews and water in a high-powered blender. Blend on high speed until smooth. Add the honey,…
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A Thanksgiving Dessert
Healthy Recipe of the Week Don’t Stuff… Save Room for Something Sweet! Pumpkin Custard Ingredients 1/2 Cashews (raw) 1 tablespoon Agar Flakes (may substitute for gelatin) 1 pinch Sea Salt 1 1/4 cups Water (boiling) 1 1/2 cups Pumpkin (roasted or canned) 1/4 cup Agave Nectar or Honey 1 tablespoon Vanilla Extract 1/4 teaspoon Nutmeg (ground)…