2 VEGETARIAN BREAKFAST 1 Chocolate Chip Greek Yogurt Pancakes Cook Time: 20 min Serving: 4 2 cups white whole wheat flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup vanilla Greek yogurt 1 cup milk 2 large eggs 2 tablespoons oil 3 tablespoons honey 1 teaspoon vanilla extract ½ cup mini chocolate chips Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray. In a large bowl, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, mix together the greek yogurt, milk, eggs, oil, honey, and vanilla. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips. Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes. Serve with extra chocolate chips, fresh fruit, or pure maple syrup!
3 VEGETARIAN BREAKFAST 2 Cook Time: 35 min Serving: 4 Vegan Mexican Breakfast Burrito 2 cups of chopped red or gold potatoes about 1/4 inch size 2 cups of chopped bell pepper strips about 2 inch long 1/4 cup water 1/2 teaspoon fine sea salt 1 cup cooked chickpeas, drained and rinsed if using canned 1 cup corn 1 cup smooth salsa, not chunky 1 teaspoon ground cumin 1/8-1/4 teaspoon ground chipotle Chile pepper spice Avocado Cumin Cream 1 large avocado 1/2 teaspoon ground cumin 2 tablespoons salsa 1/2 tablespoon water 1/4 teaspoon fine sea salt Large Tortillas/Wraps of your choice Optional garnish: fresh chopped jalapenos First, you ll need to roast your potatoes. Preheat the oven to 400 degrees F (204 C) and line a sheet pan with parchment paper, so they don t stick. Spread the chopped potatoes out evenly and season lightly with salt and pepper. Make sure you ve chopped your potatoes about 1/4 inch each. Bake for 20 minutes until tender and starting to brown. Make sure they are done by checking one with a fork. While the potatoes are cooking, chop your bell peppers into 2 inch strips. Get all your chickpeas, corn and spices ready. When there is about 10 minutes left cooking for your potatoes, you can start to cook the bell peppers. That way everything should be done the same time. Add your bell peppers to a large pan with the 1/4 cup water. Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated. Don t move on to the next step until all the water has evaporated. Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using). Stir well to coat everything. Cook 5-10 minutes until everything is heated through and the sauce has thickened up. While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a food processor or for faster results, I just used a hand immersion blender. Blend until smooth. Add more water if you want it thinner. Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired. Add optional chopped jalapeno for garnish. The avocado cream is only good eaten right away, as it will turn brown. You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge. Just reheat in a toaster oven or regular oven at 300 degrees F until warmed through.
4 VEGETARIAN BREAKFAST 3 Tropical Green Smoothie Cook Time: 5 min Serving: 4 3 Cups Spinach, Kale, or a blend of small leafy greens, packed 1 Banana, peeled 1 Orange, peeled 1 1/2 Cups Pineapple, cubed 1/2 Avocado, pitted and skin removed 1 Cup Coconut Milk (canned for best flavor) 1 Tbl Maple Syrup (optional - use if fruit is not very sweet) 2 Cups Crushed Ice 3 Drops Wild Orange Essential Oil (optional) Dried Coconut Chips (optional) Chia Seeds (optional) Place all ingredients (excluding the coconut chips and chia seeds) in a high speed blender and blend until very smooth and creamy, 1 1/2-2 minutes. Pour into 3-4 glasses and top with dried coconut chips and chia seeds, if desired. Will keep up to 2-3 days refrigerated. Stir briskly to re-combine if storing in the fridge.
5 VEGETARIAN BREAKFAST 4 Cook time 25 min Serving tots Skinny Baked Cauliflower Tots 2 cups cauliflower florets 1 large egg ½ cup onion, minced ¼ cup bell pepper, minced (optional) ½ cup cheddar cheese, shredded ¼ cup Parmesan cheese ¼ cup breadcrumbs ¼ minced cilantro or parsley (optional) salt and pepper to taste cooking spray or oil Preheat oven to 375 F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside. Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.) In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots. Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.
6 VEGETARIAN BREAKFAST 5 Cook Time: 23 min Serving: 4 Low Carb Egg Breakfast Muffins 1 bell pepper 3 spring onions 4 little cherry tomatoes/one normal tomato 6 eggs 1 handful spinach/ green leaves 2 slices cheddar (2 slices = around 50g; you can use different cheese too) 1/4-1/2 tsp salt 4-5 splashes hot sauce Preheat the oven to 200 C/ 390 F. Wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl. Add the eggs and salt and mix well. Pro tip - crack the eggs separately before adding. That way if you get a bad one, it won t ruin the whole meal. Optionally add some hot sauce, curry powder...whatever you like. Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. Layer some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter. Pop the tray into the oven for minutes or until the tops is firm to the touch.
7 VEGETARIAN LUNCH 6 Pistachio & Spinach Hummus Cook Time: 20 min Serving: 4 For Pesto: 2 cups basil ½ cup spinach ½ cup pistachio, toasted 4 cloves garlic ½ cup extra virgin olive oil 4 tbsp fresh-squeezed lemon juice ⅛ tsp salt For Hummus: 19 oz cooked or canned chickpeas 1 tbsp freshly squeezed lemon juice 2 tbsp olive oil, plus more to drizzle over the hummus 2 cloves garlic, mashed ¾ tsp salt ¼ tsp cumin ¼ cup Pistachio Spinach Basil Pesto (recipe above) ½ tsp red hot chili flakes plus some for topping (optional) For Pesto: Throw all the ingredients in a blender until blended and smooth. Add more oil & lemon juice if necessary to get desired texture. For Hummus: Place all ingredients in a blender, leaving some pesto and chili flakes aside for the topping, and blend until smooth texture is achieved. Top your hummus with an extra dollop of the pesto and some crushed pistachios and chili flakes and you re done. Pair either with crackers or pita and enjoy
8 VEGETARIAN LUNCH 7 Chickpea Salad Sandwich Cook Time: 10 min Serving: 4 2 Cups Cooked Chickpeas 2 Stalks of Celery ¼ of a Medium Red Onion 3 Tablespoons Vegan Mayonnaise 1 Tablespoon Dijon Mustard 2 teaspoons Capers ¼ teaspoon Salt Several Grinds of Pepper Lettuce or other toppings Slices of Bread or a Tortilla Drain and rinse chickpeas thoroughly. Toss them into a food processor and pulse several times. Or could also do this with a fork or potato masher if you don t have a food processor. Chop up celery and the red onion and add to the food processor. Add the rest of the ingredients into the food processor and pulse several times to combine. Spread on bread or in a wrap and top with your favorite veggies.
9 VEGETARIAN LUNCH 8 Grilled Mushroom Cheesesteaks Cook Time: 20 min Serving: 4 For the mushrooms: 1 tablespoon olive oil 1 medium onion, sliced thinly 20 ounces baby bella or white button mushrooms, sliced 1 tablespoon reduced sodium soy sauce 1/4 teaspoon black pepper For the cheese wiz sauce: 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 2/3 cup low-fat milk (warmed for 1 minute in microwave) 4 ounces Cabot Extra Sharp Cheddar 4 (6-inch) whole-wheat rolls In a grill pan, heat olive oil over medium heat. Add onion and cook for about 5 minutes, stirring occasionally. Add mushrooms and grill for about 10 minutes, stirring occasionally. Add soy sauce and black pepper, stir and grill for another 5 minutes, stirring occasionally. Remove from pan. Place rolls, cut side down on pan and grill for a few minutes until toasted. While mushrooms are grilling, make cheese sauce by placing a small sauce pan over medium heat. Add butter and once melted, whisk in flour. Slowly pour in warm milk, whisking constantly. Whisk frequently until sauce thickens (about 2-3 minutes.) Slowly whisk in cheese and whisk until melted. Remove from stove. To assemble sandwiches, divide mushrooms evenly among 4 rolls. Pour cheese sauce over mushrooms and serve immediately.
10 VEGETARIAN LUNCH 9 Pizza Quinoa Burgers Cook Time: 21 min Serving: 4-5 1/4 cup uncooked quinoa 2/3 cup water 1/2 tsp salt 1/2 cup tomato paste 2 tsp oregano 3/4 tsp onion powder 1 cup cooked or canned pinto beans (150g once drained) burger buns and toppings of choice Combine the quinoa, water, and 1/4 tsp of the salt in a pot. Bring to a boil. Cover and simmer 14 minutes or until fluffy. If you wish to bake instead of fry the burgers, preheat oven to 400 F. Mash beans fully, then stir together all ingredients, including the quinoa. Form patties, and either fry over medium heat in a little oil OR place on a greased baking sheet and bake on the center rack 15 minutes, flip carefully, and bake an additional 6 minutes. Let cool completely. They are delicate due to the lack of flour, but they do hold together nicely as long as you use a spatula to move the patties. Top with traditional burger toppings or pizza toppings as desired.
11 VEGETARIAN LUNCH 10 Lo Mein Cook Time: 40 min Serving: 2 8 ounces lo mein egg noodles* 1 tablespoon olive oil 2 cloves garlic, minced 2 cups cremini mushrooms, sliced 1 red bell pepper, julienned 1 carrot, julienned 1/2 cup snow peas 3 cups baby spinach FOR THE SAUCE 2 tablespoons reduced sodium soy sauce, or more, to taste 2 teaspoons sugar 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon Sriracha, or more, to taste In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately
12 VEGETARIAN DINNER 11 Vegetarian Mexican Rice Cook Time: 40 min Serving: cup basmati rice 2 teaspoons olive oil 1 small red onion, chopped ½ jalapeno pepper, chopped 2 garlic cloves, chopped 3 tablespoons yellow corn ¼ teaspoon cumin powder ¼ teaspoon cayenne pepper, optional 1 cup crushed canned tomatoes 1.5 cups vegetable broth or water juice of 1 lime 1 tablespoon chopped cilantro salt, to taste black pepper, to taste Rinse and soak rice in enough water for minutes. Drain and set aside. Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute. Add chopped garlic and cook for another minute. Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat. Add the soaked rice to the pan and saute for 2-3 minutes. Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium. Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done. Switch off flame and let the rice remain covered. Remove cover after minutes. Fluff with fork, add cilantro and lime juice. Serve vegetarian mexican rice as a side or main dish and enjoy!
13 VEGETARIAN DINNER 12 Vegan Pizza Cook Time: 40 min Serving: 2 PIZZA 1/2 of one Trader Joe s garlic-herb pizza crust 1/2 cup each Red, Green and Orange bell pepper, loosely chopped 1/3 cup red onion, chopped 1 cup button mushrooms, chopped 1/2 tsp each dried or fresh basil, oregano and garlic powder 1/4 tsp sea salt SAUCE 1 15-ounce can tomato sauce OR 6-ounce can tomato paste 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar Sea salt to taste (~1/4 tsp) TOPPINGS 1/2 cup vegan parmesan cheese Red pepper flake + dried oregano Preheat oven to 425 degrees F and position a rack in the middle of the oven. Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred minutes, adding the mushrooms in the last few minutes. Set aside. Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Prepare vegan parmesan if you haven t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh. Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You re going to add the pizza with the parchment directly to the oven to properly crisp the crust, so any round object will do as it s not actually going into the oven. Top with desired amount of tomato sauce, a sprinkle of parmesan cheese and the sautéed veggies. Use the baking sheet to gently slide the pizza directly onto the oven rack with the parchment underneath. Otherwise it will fall through. Bake for minutes or until crisp and golden brown. Serve with remaining parmesan cheese, dried oregano and red pepper flake.
14 VEGETARIAN DINNER Minute Vegetarian Meatballs Cook Time: 30 min Serving: 10 3 cups cauliflower florets (roughly 1 head of cauliflower) 3 cups cooked quinoa and/or brown rice ¾ cups of a dry ingredient like oat flour, almond meal, breadcrumbs, etc. 4 eggs 1 heaping tablespoon chili Powder 2 teaspoons salt enough olive oil to cover the bottom of a frying pan with a thin coating Cauliflower: Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till forktender. Drain well. Mix: Pulse the quinoa and cauliflower through a food processor until semi-smooth. Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls. Cook: Heat a thin layer of olive oil in a skillet over medium heat - add the balls and cook for a few minutes on each side - they will need to be gently turned every so often to get browned all the way around
15 VEGETARIAN DINNER 14 Vegetarian Slow Cooker Chili Cook Time: 6 Hr. 20 min Serving: 4 1/2 cup olive oil 4 onions, chopped 4 cloves garlic, minced 4 celery stalks, cut 1/4 inches crosswise 4 red, yellow or orange bell peppers, seeded and chopped 1 (15.5 ounce) cans black beans, rinsed & drained 1 can cannellini beans, rinsed & drained 1 can pinto beans, rinsed & drained 1 can kidney beans, rinsed & drained 1 can of diced tomatoes 6 tablespoons chili powder 2 tablespoons dried oregano 2 teaspoons salt 2 teaspoons ground cumin 1/2 teaspoon ground black pepper 2 tablespoons distilled white vinegar 1 tablespoon hot sauce Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic sauté until they soften but don t brown, about five minutes. Add the peppers and celery and sauté until lightly browned and tender, about 5 minutes. Set your slow cooker to low. Add the beans, vegetables, diced tomatoes, spices, vinegar, and hot sauce. Stir to combine and cover. Cook on low heat for 6 to 8 hours.
16 VEGETARIAN DINNER 15 Spinach Lasagna Cook Time: 5 hr 30 min Serving: packs frozen spinach 2 cups Italian chesse Blend, grated 3/4 cup Parmesan cheese, grated, plus extra for garnish 2 jars Alfredo sauce 1 package lasagna noodles Cook spinach according to package directions and let cool. Squeeze spinach in your hands to remove any excess moisture. Lightly grease the inside of a 5-6-quart slow cooker with non-stick spray. In a medium bowl, mix alfredo sauce with 1 cup Italian cheese. Spread 1/4 cheese sauce on the bottom of the your slow cooker. Cover the sauce with 3 lasagna noodles, making sure to break the noodles as necessary to fit the pot. Top the noodles with 1/3 spinach, 1/2 cup remaining Italian cheese and 1/4 remaining cheese sauce. Repeat the process so that you have a total of three layers. Place three noodles over the top of the lasagna. Spread the remaining sauce over the noodles, and sprinkle with the Parmesan cheese. Cover, turn the slow cooker on low, and cook for 3 1/2-4 1/2 hours. Turn off the heat about 10 minutes prior to serving. Slice and serve hot, garnished with more cheese.
Flourless Pumpkin Muffins 12 350 F 27 min. 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tbsp. vanilla extract 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 2 1/4 cups rolled
Fruit Salad 1 pint strawberries sliced 5 kiwis sliced 5 oranges peeled and diced 2 grapefruit peeled and diced 12 ounces blueberries 1 cup Mint chopped and divided 1/2 cup Orange juice (or juice from 1
Fall 2018 Detox - Supplemental Recipes Created by Health Coaching Fall 2018 Detox - Supplemental Recipes Health Coaching These are supplemental recipes for the 5-Day Detox. Many of them can be made ahead
Back on Track Program Created by Back on Track Program Basic Clean Eating sample meal plan from the On Track meal planning and group coaching membership. Back on Track Program 6 days Mon Tue Wed Thu Fri
Banana Oatmeal Cookies 1.5 cups oatmeal 2 medium bananas 1/3 cup mini chocolate chips 1. Preheat oven to 350 degrees Fahrenheit. 2. Line a rimmed baking sheet with a silpat mat with cooking spray. 3. Using
HEALTHY PLAN 06-22-2018 THIS WEEK'S MENU: DAY 1 Healthy Plan Salmon Salad with Lemon Avocado Dressing DAY 2 Healthy Plan Slow Cooker Pineapple BBQ Beef Sandwiches DAY 3 Healthy Plan Skillet Pork Lo Mein
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
Meal Mentor Curried Pumpkin Lentil Soup serves 2 1 small onion diced 2 garlic cloves minced 3 cups water (or veg broth) ½ cup dry red lentils uncooked 1 apple diced 1 cup pure pumpkin canned 1 tbsp mild
BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES 6 medium sweet potatoes tablespoons olive oil tablespoon smoked paprika teaspoon chili powder teaspoon cinnamon Preheat oven to 00 F. Scrub sweet potatoes with
Summertime Vegetarian Menu Plan Week 1 Healthy Mexican Zucchini Boats Mexican Quinoa Garden Vegetable Pie Moroccan Cauliflower Chickpea Pitas with Tzatziki Sauce Corn, Avocado, and Black Bean Salad Vegetable
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
Bell Pepper Egg-in-ahole Serve with 1 pc whole grain toast and 1 fruit 7 Day Meal plan Fri 1 Sat 2 Sun 3 Mon 4 Tue 5 Wed 6 Thu 7 Bell Pepper Egg-in-ahole Serve with 1 pc whole grain toast and 1 fruit Bell
Avocado Toast with Garbanzo Beans Makes 1 serving Prep time 10 min 1 large avocados 1/2 cup cherry tomatoes 1/4 cup garbanzo beans 1/2 lemon 1 Tbsp. olive oil 1 Tbsp. parsley 1 tsp. red pepper flakes Salt
Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon
PALEO BREAKFAST 1 Paleo Cinnamon Bun Doughnut Cook Time: 10 min Serving: 10 3/4 cup coconut flour, sifted 1 cup almond flour, sifted 1/2 tsp baking soda 1 T cinnamon 4 large eggs, lightly whisked 1/2 cup
hydrating Salad Notes: marinate in the lime juice for a while, make this the night before eating. Cucumber, Black Bean, Corn, Tomato, and Avocado Salad 1 English cucumber, diced 1 can black beans, rinsed
Healthy Christmas Holiday Recipe Book Christmas Breakfast Mini Mushroom and Sausage Quiches 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces 1 teaspoon extra- virgin
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak
Sample Meal Plan & Recipes September 2015 Try our sample meal plan to get you started with new healthy choices. Choose the recipes you like or try them all. These resources can help you get moving! Meal
MAMA RECHARGED MEALS 403 Created by Mama Recharged MAMA RECHARGED MEALS 403 Mama Recharged This is your full plan for the week. The shopping list includes everything you need for all your meals and snacks.
October 2-8 Meal Plan Welcome to the WonderMamas Plant-based meal plan! Here is how it works: We Meal Prep on Sunday and begin our eating on Monday! We provide Breakfast, AM Snack, Lunch, PM Snack, Dinner
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
Vegetarian Menu: September Week one Triple Cheese Ravioli: 30 minutes or less Roasted veggie pizza: Ready in under an hour Double spinach fettucine: Ready in 15 minutes or less! Loaded guacamole veggie
Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1
Mon Tue Wed Thu Chocolate Cherry GreenPumpkin Smoothie Pie Protein Smoothie Chia Seed Breakfast Popsicles Berry Baked Oatmeal Fri Kiwi Green Smoothie Sat Sun Bacon & Eggs Breakfast Mango Jar Green Smoothie
SMALLER FAMILY- 10-19-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Chicken Burrito Bowls Smaller Family- One Pan Triple Berry Cobbler Smaller Family- Teriyaki Beef and Broccoli Skillet Smaller
MEATLESS MEALS Spray your plastic containers with nonstick cooking spray before pouring in tomato-based sauces and there won t be any stains. 129 What Makes Beans, Peas, and Lentils So Good to Eat? They
VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Sprouts Parmesan Creamed Spinach Day 3 Indian Curry Cauliflower Rice Day 4 Steak and Herbs Tomato
Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list
Day 1 Day 2 Day 3 Day 5 Day 5 Day 6 Breakfast Pear & Pecan Breakfast Quinoa Pear & Pecan Breakfast Quinoa Pear & Pecan Breakfast Quinoa Green Apple Cinnamon Smoothie Green Apple Cinnamon Smoothie Triple
8 th grade Cookbook Mrs. Rosenbaum Ms. Galante Ms. Strajanekova Baked Ziti Penne or any tube-shaped pasta can be substituted if you can t find ziti. 1/2 pound uncooked whole-wheat ziti 1/2 teaspoon garlic
Soups Created by Roasted Carrot White Bean & Tahini Soup 11 ingredients 1 hour 4 servings 1. Preheat your oven to 375F and line a baking sheet with parchment paper. 2. In a large bowl, toss the chopped
1 Here you will find 15 amazing recipes to make in bulk. EASY-TO-MAKE BULK RECIPES OF THEM ARE VEGAN-FRIENDLY *Look for the green leaf symbol to find Vegan-Friendly Options By making these dishes in larger
Eating for Happiness Program Created by In Balance Pilates Eating for Happiness Program In Balance Pilates Enjoy our plan for Eating for Happiness! Get more ideas and resources when you sign up at www.inbalancepilates.ca
Mon Tue Wed Thu Pumpkin Pie Baked Oatmeal Pumpkin Pie Overnight Pumpkin Oats Pie Protein Smoothie Monster Breakfast Cookies Breakfast Pumpkin Pie Tarts with Coconut PumpkinWhipped Spice Granola Cream Pumpkin
WWW.FITMOMMA.COM Vegan Challenge Breakfast Oatmeal 1 ¾ cup water 1 cup rolled oats 1 tbsp chia seeds 1 tbsp hemp seeds ¼ cup raisins Instructions: Bring the water to a boil, add rolled oats, chia seeds,
Lunch Menu Summer 2017 Girls LEAD 2017 Lunch Program Overview Week One Monday Day 1 Cheese and Veggie Wrap with Hummus Mexican Corn Salad Fruit Salad Tuesday Day 2 Tuna Wraps Tear-It-Up Romaine Salad with
EBLT BOW L BEST IN CLASS C BA K SCHOOL TO RECIPES Fast, easy recipes to get the new school year off to the best start! VEGGIE PASTA BAKE egglandsbest.com BACON, APPLE, CHEESE MUFFINS 20 min 25 min 12 servings
SMALLER FAMILY HEALTHY PLAN 07-13-2018 THIS WEEK'S MENU: DAY 1 Plan-20 Minute Lo Mein DAY 2 Plan-Blackened Salmon Tacos DAY 3 Plan-One Pan Garlic Sausage and Vegetables DAY 4 DAY 5 DAY 6 DAY 7 LEFTOVERS
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
Annie s VEgetable Soup Turkey bones or a large can of chicken stock Large can of tomato juice Cabbage Onions Carrots Celery Bell pepper 2 bags of frozen vegetables of your choice: gumbo mix, corn, butter
Emily s Menu February 23 to March 1 st, 2015 Meal Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast 1/3 cup oats 1 scoop vanilla protein 1 banana Cinnamon Blueberry Banana Oatmeal Pancakes
RECIPES FOR A PLANT-BASED THANKSGIVING By Lindsay S. Nixon www.forksoverknives.com Recipes for Thanksgiving Dinner from Happy Herbivore Butternut Soup... Page 3 Hippie Loaf... Page 4 Thanksgiving Gravy...
Produce Produce protein Pantry Special Schedule Produce Produce protein Pantry APPLES AVOCADOS ARTICHOKES BANANAS BUSSETS SPROUTS CHERRIES CHARD Special making dinner for family so need to double the chicken
Sheet Pan Chicken Fajitas Prep Time: 10 mins Cook Time: 25 mins Seasoning: 3 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon paprika Dash of red chili flakes (optional) Salt & pepper Fajitas:
March 2019 Healthy Grains Protein Power Rainbow Quinoa Salad Ingredients Salad: 1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa 1 ½ cups water 1 (14-ounce) can chickpeas, drained
HEALTHY PLAN 02-01-2019 THIS WEEK'S MENU: DAY 1 Easy Ground Beef Shepherd's Pie DAY 2 Healthy Plan Asian Chicken Lettuce Wraps DAY 3 Healthy Plan - 5 Star Black Bean Chili DAY 4 DAY 5 DAY 6 DAY 7 Healthy
Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Prep List WEEK 08 Here is a prep list to help make cooking
Give thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING Powered THANKSGIVING BY PLANTS From appetizers to dessert, we re sharing our favorite dishes for a plantbased Thanksgiving. Inside, find the
Bareroots Natural Health and Yoga Centre Whole Food Plant Based Diet for Cancer Prevention Plant Based Diet for Cancer Prevention Feel free to substitute grass fed, free range, organic meat and eggs if
6-Week Total-Body Transformation Challenge Camille Durante www.nutritionworksri.com Green & Protein Smoothies Trainer Tip: Blend the water and greens FIRST, then add the rest of the ingredients J (each
I I I I I I I I TM INGREDIENTS ACTIVE THEIVE, BETTER BD CMPAN WHAT CAN I EAT? 14 meals that are ideal for losing weight! 14 meals that are ideal for losing weight; they can be used on meal days, and several
7 Days Of Recipe & Meals Inspiration! Mon Tue Wed Thu Fri Sat Sun Breakfast Blueberry Zucchini Breakfast Cookies Grapes & Almonds Mango Oat Smoothie Hard Boiled Eggs Blueberry Zucchini Breakfast Cookies