4 tbsp chia seeds
1 – 1.25 cups almond milk (it’s great made with Homemade Almond Milk)
2 tbsp raw buckwheat groats, soaked
1/2 tsp pure vanilla extract
two pinches of cinnamon
2 tbsp raisins, soaked
2 tbsp whole raw almonds, chopp
1/4 teaspoon grated whole nutmeg ed and soaked
couples pinches of cinnamon
2 tbsp hemp seeds
Olive Oil
1 cup polenta (not instant)
Whole grain flour
3 tablespoons rice vinegar
2 tablespoons white miso
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 cup organic vegetable broth (such as Swanson)
2 teaspoons Madras curry powder
1 tablespoon lower-sodium soy sauce
1 teaspoon dark sesame oil
4 ounces uncooked organic soba noodles
1 (14-ounce) package extra-firm tofu, drained
Veggies/Fruits
2 small bananas, chopped small
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, thinly sliced
2 Small Turnips
1/4 cup chopped fresh chives
3 cups shredded russet potatoes
4 Cloves Garlic
onion
1 bunch kale
fresh rosemary
2 stalks celery
1 lemon
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
1 tablespoon minced peeled ginger
1 tablespoon minced garlic
6 ounces shiitake mushrooms, stems discarded
1 pound asparagus spears, trimmed and cut into 1-inch pieces $
1/4 cup thinly sliced green onions
Dairy
1/4 cup grated Parmesan (1 ounce)
1 1/4 cups
fat-free Greek-style yogurt
1/2 cup
plain 2% reduced-fat Greek yogurt
4 ounces mozzarella, cut into 1/2-inch pieces
2 Dozen large eggs
1/3 Cup Grass Fed Butter
1 1/4 Cup Gruyere Cheese-Omit for better results
1/2 cup shaved parmesan
Recipes
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