Train for Life

Tag: Center for Science in the Public Interest

  • 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…

  • Foodie Friday

    Healthy Recipe of the Week Tofu and Veggies in a Miso Broth If you’re like me and would love to turn this dish into a light meal, add a handful of shelled edamame to the broth with tofu and bok choy. You can also add cooked soba noodles or brown rice. Ingredients (1) Scallion  1 1/2…

  • Foodie Friday

    Healthy Recipe of the Week Saucy Chickpeas and Quinoa I love how the color of red quinoa pops out in this bowl! However, white or tri-color quinoa tastes just as yummy.  You can also swap the quinoa for any other cooked grain such as, bulgar, farro, or wheat berries. Ingredients 2 tablespoons Extra Virgin Olive Oil…