This week’s vegetarian meal plan includes: Brussels sprout and sweet potato Israeli couscous salad; tortellini and kale soup; portabella mushroom cheesesteaks; pasta with thyme cream & zucchini noodles; and potato pizza with kale pesto.
In this modern world we live in that includes so much sitting, screen time, and sedentary behavior, most of us could benefit from moving our bodies a lot more.
This hearty stew is packed with veggies, sweet potato chunks, almond butter and ginger, served over cauliflower rice.
Take a peek inside the kitchen of Katie from the vegetarian food and nutrition blog, The Muffin Myth, and learn about her favorite pantry staples, cookbooks and recipes.
This light yet comforting risotto is made with quinoa, goat cheese and lemon zest! Serve it topped with roasted root vegetables for a complete meal.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including savory mushroom miso soup, fluffy vegan eggnog pancakes, and creamy macadamia nut hummus.
This week’s vegan meal plan includes: roasted vegetable sandwiches with creamy chimichurri spread; vegan fettuccine kalefredo; chipotle black bean & sweet potato chili; freezer friendly greens & tofu scramble wraps; and slow cooker vegetarian gumbo.
With black beans, eggs and a spicy quinoa crust, this quiche is a protein-packed way to start your day.