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VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks.BLACK BEAN WRAP
Instructions. Place frozen corn in a strainer and rinse with warm water for about ½ minute until thawed. Warm tortilla in microwave about 30 seconds. Pour salsa in a strip on the half of the tortilla that’s closest to you. Spread black beans, corn, avocado and olives over salsa. Tear leaves off cilantro stems and sprinkle over beanmixture.
BAKED TERIYAKI PORTOBELLO MUSHROOMS Preheat oven to 375ºF. (I use my convection toaster oven.) Line a baking pan with parchment paper. Pour teriyaki sauce into a small bowl. Wash portobello mushrooms and pat dry - remove stems if desired. Slide a portobello into the sauce with the underside (gills) facing up. Spoon sauce over the gills and use your hands to spread the sauceover
INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressure GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SLOW COOKER CREAM OF BROCCOLI SOUP Soup. Add potato, onions, corn, broccoli and 3 cups of water to a 4-quart slow cooker. (The water won’t cover the veggies – that’s okay.) Cover and cook on low for 6-8 hours. (Veggies should be soft but not mushy.)**. Turn off slow cooker and add rice milk, basil, tarragon, salt, pepper and the sesame seasoning you prepared earlier. HOMEMADE CHOCOLATE COVERED RAISINS Add maple syrup and vanilla extract to melted cocoa butter and stir to mix. Add cocoa powder, cinnamon and a pinch of salt and whisk until smooth. Add raisins and stir until all raisins are covered with chocolate. Spoon raisins onto parchment lined baking sheet in a single layer - separate as much as possible. APPLE CRANBERRY STUFFING {VEGAN & GLUTEN-FREE} Warm olive oil in a Dutch oven or 5-quart sauté pan over medium heat. Add onion and celery and cook 4-5 minutes, stirring occasionally, until onions begin to turn translucent and celery begins to soften. Reduce heat to medium low and add remaining ingredients (except bread) and stir and cook for another minute. INSTANT POT BUCKWHEAT PORRIDGE Rinse buckwheat and place in Instant Pot. Add rice milk, banana, raisins, cinnamon and vanilla and close lid. Be sure the steam release is in the closed position and manually select 6 minutes high-pressurecooking time.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
HOMEMADE OIL-FREE FRENCH DRESSING Add ingredients to a high-speed blender in the order they are listed. Begin blending on lowest setting and increase speed to highest setting. Blend on high for approximately 30 seconds. Scrape sides with a spatula and blend again for another 20 seconds or until dressing is smooth. Chill in refrigerator before use. HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
SIMPLE ROASTED ASPARAGUS WITH APPLE & ONION Instructions. Preheat oven 400 degrees F. Add 1/2 Tbsp. olive oil to 9x13 baking dish and spread with a paper towel to coat the inside of the dish. Chop asparagus into 2 inch pieces and add to baking dish. (Discard tough white ends.) Chop onion into large chunks and add to baking dish. Core apple, chop into chunks and add to baking dish.BLENDER BORSCHT
Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds. Add beets to blender and blend on medium until desired consistency is achieved. Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream. INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressureKALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
NO-BAKE WALNUT FIG ENERGY BITES Instructions. Soak figs and dates in hot water for about 30 minutes, then drain. Trim stems off dates. Add all ingredients to a food processor fitted with the S blade and pulse until ingredients are well mixed and begin to clump. Scrape ingredients into a mixing bowl and then form into walnut sized balls by scooping dough with a spoon and INSTANT POT BUCKWHEAT PORRIDGE Rinse buckwheat and place in Instant Pot. Add rice milk, banana, raisins, cinnamon and vanilla and close lid. Be sure the steam release is in the closed position and manually select 6 minutes high-pressurecooking time.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
HOMEMADE OIL-FREE FRENCH DRESSING Add ingredients to a high-speed blender in the order they are listed. Begin blending on lowest setting and increase speed to highest setting. Blend on high for approximately 30 seconds. Scrape sides with a spatula and blend again for another 20 seconds or until dressing is smooth. Chill in refrigerator before use. HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
SIMPLE ROASTED ASPARAGUS WITH APPLE & ONION Instructions. Preheat oven 400 degrees F. Add 1/2 Tbsp. olive oil to 9x13 baking dish and spread with a paper towel to coat the inside of the dish. Chop asparagus into 2 inch pieces and add to baking dish. (Discard tough white ends.) Chop onion into large chunks and add to baking dish. Core apple, chop into chunks and add to baking dish.BLENDER BORSCHT
Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds. Add beets to blender and blend on medium until desired consistency is achieved. Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream. INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressureKALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
NO-BAKE WALNUT FIG ENERGY BITES Instructions. Soak figs and dates in hot water for about 30 minutes, then drain. Trim stems off dates. Add all ingredients to a food processor fitted with the S blade and pulse until ingredients are well mixed and begin to clump. Scrape ingredients into a mixing bowl and then form into walnut sized balls by scooping dough with a spoon and INSTANT POT BUCKWHEAT PORRIDGE Rinse buckwheat and place in Instant Pot. Add rice milk, banana, raisins, cinnamon and vanilla and close lid. Be sure the steam release is in the closed position and manually select 6 minutes high-pressurecooking time.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
HOMEMADE OIL-FREE FRENCH DRESSING Add ingredients to a high-speed blender in the order they are listed. Begin blending on lowest setting and increase speed to highest setting. Blend on high for approximately 30 seconds. Scrape sides with a spatula and blend again for another 20 seconds or until dressing is smooth. Chill in refrigerator before use. HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
SIMPLE ROASTED ASPARAGUS WITH APPLE & ONION Instructions. Preheat oven 400 degrees F. Add 1/2 Tbsp. olive oil to 9x13 baking dish and spread with a paper towel to coat the inside of the dish. Chop asparagus into 2 inch pieces and add to baking dish. (Discard tough white ends.) Chop onion into large chunks and add to baking dish. Core apple, chop into chunks and add to baking dish.BLENDER BORSCHT
Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds. Add beets to blender and blend on medium until desired consistency is achieved. Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream. INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressureKALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
NO-BAKE WALNUT FIG ENERGY BITES Instructions. Soak figs and dates in hot water for about 30 minutes, then drain. Trim stems off dates. Add all ingredients to a food processor fitted with the S blade and pulse until ingredients are well mixed and begin to clump. Scrape ingredients into a mixing bowl and then form into walnut sized balls by scooping dough with a spoon and INSTANT POT BUCKWHEAT PORRIDGE Rinse buckwheat and place in Instant Pot. Add rice milk, banana, raisins, cinnamon and vanilla and close lid. Be sure the steam release is in the closed position and manually select 6 minutes high-pressurecooking time.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK ANDEASY PLANT BASED DIET MEAL PLANCOMPLETE PLANT BASED FOOD LISTPLANT BASED DIET FOR BEGINNERSPLANT BASED DIET MENUPLANT BASED DIET SAMPLE MENUWHOLE FOOD PLANT BASED DIET FOR BEGINNERS Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of HOMEMADE OIL-FREE FRENCH DRESSING GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
KALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK ANDEASY PLANT BASED DIET MEAL PLANCOMPLETE PLANT BASED FOOD LISTPLANT BASED DIET FOR BEGINNERSPLANT BASED DIET MENUPLANT BASED DIET SAMPLE MENUWHOLE FOOD PLANT BASED DIET FOR BEGINNERS Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of HOMEMADE OIL-FREE FRENCH DRESSING GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
KALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
ABOUT | VEGGIE PRIMER Why I Created This Blog. I created Veggie Primer to share the insights I’ve gained since adopting a plant-based lifestyle in 2011. I have learned: Whole-food plant-based ingredients make a stronger, healthier body. Healthy meals can be delicious, affordable, quick and easy to HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks. VEGGIE PASTA SALAD WITH AVOCADO MUSTARD DRESSING Add chickpeas, minced carrots, chopped onion, cucumber, pepper and sliced tomatoes to pasta along with remaining dressing and stir to mix. Place fresh parsley and fresh dill in food processor and pulse to mince. Add minced parsley and dill to pasta salad and stir to mix well. Serve immediately or refrigerate for later use. CAN DIET CURE ARTHRITIS? Salt & preservatives. Corn oil. Note how both lists advise no dairy – which is why I found it particularly maddening to see Arthritistoday.org recommend low-fat dairy products. They suggest low-fat dairy products should be included because they are a good source of calcium and vitamin D. SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLENDER BORSCHT
Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds. Add beets to blender and blend on medium until desired consistency is achieved. Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream. INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressure BURGER TOPPINGS: 3 EASY SPREADS Mix and Match Ingredients. These are just a few examples of the different kinds of burger toppings and sandwich spreads you can make with beans or avocados.I encourage you to explore other ingredients or seasonings you might add to the mix. INSTANT POT BUCKWHEAT PORRIDGE Rinse buckwheat and place in Instant Pot. Add rice milk, banana, raisins, cinnamon and vanilla and close lid. Be sure the steam release is in the closed position and manually select 6 minutes high-pressurecooking time.
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK ANDEASY PLANT BASED DIET MEAL PLANCOMPLETE PLANT BASED FOOD LISTPLANT BASED DIET FOR BEGINNERSPLANT BASED DIET MENUPLANT BASED DIET SAMPLE MENUWHOLE FOOD PLANT BASED DIET FOR BEGINNERS Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of HOMEMADE OIL-FREE FRENCH DRESSING GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
KALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK ANDEASY PLANT BASED DIET MEAL PLANCOMPLETE PLANT BASED FOOD LISTPLANT BASED DIET FOR BEGINNERSPLANT BASED DIET MENUPLANT BASED DIET SAMPLE MENUWHOLE FOOD PLANT BASED DIET FOR BEGINNERS Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of HOMEMADE OIL-FREE FRENCH DRESSING GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
KALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
ABOUT | VEGGIE PRIMER Why I Created This Blog. I created Veggie Primer to share the insights I’ve gained since adopting a plant-based lifestyle in 2011. I have learned: Whole-food plant-based ingredients make a stronger, healthier body. Healthy meals can be delicious, affordable, quick and easy to HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks. VEGGIE PASTA SALAD WITH AVOCADO MUSTARD DRESSING Add chickpeas, minced carrots, chopped onion, cucumber, pepper and sliced tomatoes to pasta along with remaining dressing and stir to mix. Place fresh parsley and fresh dill in food processor and pulse to mince. Add minced parsley and dill to pasta salad and stir to mix well. Serve immediately or refrigerate for later use. CAN DIET CURE ARTHRITIS? Salt & preservatives. Corn oil. Note how both lists advise no dairy – which is why I found it particularly maddening to see Arthritistoday.org recommend low-fat dairy products. They suggest low-fat dairy products should be included because they are a good source of calcium and vitamin D. SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLENDER BORSCHT
Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds. Add beets to blender and blend on medium until desired consistency is achieved. Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream. INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressure BURGER TOPPINGS: 3 EASY SPREADS Mix and Match Ingredients. These are just a few examples of the different kinds of burger toppings and sandwich spreads you can make with beans or avocados.I encourage you to explore other ingredients or seasonings you might add to the mix. INSTANT POT BUCKWHEAT PORRIDGE Rinse buckwheat and place in Instant Pot. Add rice milk, banana, raisins, cinnamon and vanilla and close lid. Be sure the steam release is in the closed position and manually select 6 minutes high-pressurecooking time.
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving. Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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MEALS TO MAKE WITH BEANS – HEALTHY EASY RECIPES How many different ways can you eat beans? What comes to mind? If you think your options are limited to baked beans and chili, you are infor a ...
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PLANT-BASED COCONUT CURRY OVER RICE VERMICELLI You can prepare this plant-based coconut curry recipe in less than 30 minutes. Steam sauteing the ...Read More
INSTANT POT® BOMBAY POTATOES OVER KALE {GF V} This Instant Pot® Bombay Potatoes recipe makes a hearty, healthy, low-fat meal. Serve it over baby ...Read More
RAW PESTO ZOODLES {GLUTEN-FREE VEGAN} This quick and easy Raw Pesto Zoodles recipe is packed full of flavor and healthy nutrients. It's ...Read More
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