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Foodie Friday
Healthy Recipe of the Week This week we’re continuing the Plantspiration theme from last week! If you’re limited on time to prepare a bunch of veggies, swap bean sprouts and a bag of slaw for the matchstick-cut vegetables and cabbage. *Cooking tip: The pasta will absorb some sauce so undercook the pasta by two (2)…
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Foodie Friday
Healthy Recipe of the Week If you’re like me and prefer a vegan or vegetarian protein source, this bowl of greatness may be your next best bite! You can use three cups of whatever vegetables you have on hand, and prepare them whatever way you prefer: steamed, sautéed, or roasted. If wheat berries aren’t your thing,…
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Foodie Friday
Healthy Recipe of the Week This weekend the clocks turn back and days become even shorter, the weather is getting chillier, and our tummies are craving a healthy meal after yesterday’s Halloween candy binge. Let’s prepare a batch of a nutrient-rich, veggie forward DIY soup! Minestrone Soup Ingredients 1 tablespoon Extra Virgin Olive Oil 1…
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Simple Memorial Day Salad
A healthy recipe to bring to your Memorial Day barbecue, summer potluck, or meal prep for the busy week ahead! A special thank you to wellness expert, author, and senior Peloton instructor, Emma Lovewell for sharing this recipe. Simple Chickpea Salad Ingredients (2) 15-ounces cans of Garbanzo Beans (drained) 2 cups Cucumbers (diced) (*Persian Cucumbers…
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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
A meatless burger with a meat-like feel!
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Foodie Friday
Healthy Recipe of the Week A New Year. A New You. A Fresh Start! Let’s start by cleaning out the refrigerator! Italian ‘Clean-the-Fridge’ Vegetarian Chili Ingredients 1 15-ounce can Black Beans 1 15-ounce can Kidney Beans 2 tablespoons Extra Virgin Olive Oil 5 – 6 cups Vegetables (chopped) – Whatever you find in your fridge or…
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Foodie Friday
Healthy Recipe of the Week Pan-Roasted Vegetables Over Saucy Beans Time to get saucy! Ingredients 2 tablespoons Extra Virgin Olive Oil 3 Garlic Cloves (thinly sliced) 4 Plum Tomatoes (ripe and thinly sliced) 1/4 teaspoon Kosher Salit 1 15-ounce can Cannellini Beans (no salt added, rinsed and drained) 1/2 pound Small Pattypans (cut into wedges) 8…
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Foodie Friday
Healthy Recipe of the Week Butternut Squash and Kale Pizza A vegetarian pizza perfect for the Autumn months! Ingredients 1 pound Pizza Dough (refrigerated or frozen, thawed) 3 ounces Gruyère Cheese (may substitute for extra sharp cheddar cheese) (coarsely grated) 1 small Butternut Squash (about 1.5 pounds) 1 Lemon 1 small Red Onion (thinly sliced) 2 teaspoons Fresh Rosemary…
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Foodie Friday
Healthy Recipe of the Week Gazpacho Soup Ingredients 1/2 cup Sherry Wine Vinegar 1/4 cup Extra-Virgin Olive Oil 1/2 small Yellow Onion (chopped) 1 Red Bell Pepper (1/2 coarsely chopped; 1/2 finely diced for garnish) 1 Cucumber (1/2 coarsely chopped; 1/2 finely diced for garnish) 1 teaspoon Fresh Thyme (minced) (*may be substituted for 1/2 teaspoon dried…
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