Train for Life

Tag: Chef Kate

  • Foodie Friday

    Healthy Recipe of the Week Chicken & Sun-dried Tomato Pasta Salad If you are like me and prefer a vegan/vegetarian diet, swap the chicken with tofu or add more vegetables and swap the rotini with a protein pasta such as, chickpea. Ingredients 1/2 pound Whole Wheat Rotini 1/4 cup Sun-dried Tomatoes (drained oil-packed) 1/4 cup…

  • Foodie Friday

    Healthy Recipe of the Week Nutty Broccoli Pesto Pasta If you’re lactose intolerant, vegan, or prefer not to eat dairy products, this pasta dish is for you! The cheese is left out of the recipe’s nutty pesto. If you are a cheese lover, you can sprinkle your favorite type of cheese on top at the…

  • 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…

  • 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 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 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…