Recipes

BREAKFAST:

  1. Pumpkin Quinoa Pancakes

 

LUNCH:

 SALADS:

 DINNERS:

  1. Spicy Crispy Tofu
  2. Shrimp Tomato & Orzo Bake
  3. Shrimp and Vegetable Stir-fry with Brown Rice Noodles
  4. Chicken Lettuce Wraps
  5. Korean Style Tofu
  6. Mac & Yeast
  7. Baked Shrimp with Tomatoes & Feta

DESSERT:

  1. Alica Silverstone’s Peanut Butter Cups
  2. Vegan Pumpkin Cheesecake

 

 APPIES/SNACKS:

  1. Alicia Siverstones Cheezy, Oozy, Gaucamole Bean Dip

 

6 thoughts on “Recipes

    • is not toxic to herblivores, it takes leognr to digest the meat and it is for the animal, that is exactly what happens to us unhealthy. We are fatter and less healthy. Although some historians and anthropologists say that man is historically omnivorous, our anatomical equipment teeth, jaws and digestive system favors a fleshless diet. The American Dietetic Association notes that most people eat has lived for most of human history on vegetarian or almost vegetarian.

      • Allison you could try using the same base for different meals.. like tofu scarbmle over hashbrowns or make burritos with it and top them with avocado. I like to re-purpose my meals. So I will use a thick chili in collard wraps or ontop of cornbread or even as a sloppy joe. I also use frozen fruits and veggies they are flash frozen so sometimes it’s even fresher than non frozen. This helps a lot and if you are near a Whole Foods they now have frozen kale, collards and turnip greens. I make a lot of grains and beans ahead of time but usually don’t make a dish with them, they are just in the fridge ready to become part of something tasty later

Leave a Reply

Your email address will not be published. Required fields are marked *

*