Train for Life

Tag: Center for Science in the Public Interest

  • Foodie Friday

    Healthy Recipe of the Week Cold Sesame Noodles What I love about sesame noodles is that they can be served warm or cold! These versatile noodles can be a great food item to store in the kitchen during this time of the year when the weather can be warm or cool. This recipe’s cold version…

  • Foodie Friday

    Healthy Recipe of the Week Greek Confetti Slaw When you’re short on a time and need a healthful, nutrient-rich dish, this recipe will have you covered! Ingredients  2 tablespoons Extra Virgin Olive Oil 1 tablespoon Red Wine Vinegar 1 teaspoon Lemon Juice 1 teaspoon Kosher Salt 1 1/2 cups Cabbage (shredded)  1 1/2 cups Bell…

  • Taco Tuesday

    Healthy Recipe of the Week Let’s celebrate Taco Tuesday the healthy way! Have you ever tried textured vegetable protein (TVP)? This recipe is an opportunity to try! TVP is similar to taco-seasoned meat, and when bold spices and vegetables are added, these soy crumbles pop! Plant-Based Taco Bowl Ingredients 1 1/2 cup TVP (textured vegetable…

  • 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…

  • Salad Saturday

    Healthy Recipe of the Week Green Salad with Carrot-Miso Dressing If you want to add more protein to this simple side salad, toss in a handful of cooked, cooled edamame. Ingredients  1 1/4 cups Carrot (grated) 🥕 3 tablespoons Ginger (minced) 🫚 1 tablespoon White Miso Paste 1/4 cup Rice Vinegar  1/2 teaspoon Sugar 1 tablespoon…

  • Foodie Friday

    Healthy Recipe of Week Cucumber Melon Refresher When the summer heat spikes (like it has here in Seattle this week), it’s time to find a healthful, refreshing, and water-rich 💦 snack! Some cucumber varieties to try: American, English, Persian, and Baby Cucumbers. Which type is your favorite? 🥒🍉 Ingredients 2 cups Melon (Honeydew, Watermelon, or…

  • Foodie Friday

    Healthy Recipe of the Week I love a couple eggs on whole wheat toast for breakfast, but another favorite is cracking  an egg or two in a skillet with vegetables for dinner. While it might seem like an odd concoction to some, give this stir-fried green beans and eggs recipe a try! If green beans…

  • Foodie Friday

    Healthy Recipe of the Week I’ve been on a quinoa kick recently! A healthy and quick meal prep I often do each Sunday evening is boil a couple cups of tricolor quinoa to add to my vegan bowls for my weekly dinners. Quinoa has the texture and ‘feel’ of rice and is a good source of…

  • Foodie Friday

    Healthy Recipe of the Week Simple Chickpea Salad Ingredients 2 teaspoons Red Wine Vinegar 1 tablespoon Red Onion (minced) 2 tablespoons Extra Virgin Olive Oil 1/4 teaspoon Kosher Salt (1) 15-ounce can Chickpeas (no-salted added) (drained) 1 cup Cherry Tomatoes (halved) 1 cup Cucumber (chopped) 1 sprig Dill (*optional) Directions In a large bowl, whisk…

  • Foodie Friday

    Healthy Recipe of the Week Crispy Tempeh and Broccoli with Savory Tahini  I tend to eat more tempeh than tofu because it is easier for my body to digest, which might be due to tempeh’s fermented nature. Tofu can present gastric discomfort. Whether you use tempeh (as directed) or substitute with tofu, you’ll crave this sauce’s…