What's Eating FANS: Dan Responds to All Your Questions About Beets
Dan responds to all your questions on the beet episode and apologizes for not using arugula in the beet salad recipe.
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Whole Foods, Plant Based Diet | A Detailed Beginner's Guide + Meal Plan
Whole Foods, Plant Based Diet | A Detailed Beginner's Guide + Meal Plan
There are many arguments about which diet is best for you.
Nevertheless, health and wellness communities agree that diets emphasizing fresh, whole ingredients and minimizing processed foods are superior for overall wellness.
The whole-foods, plant-based diet does just that.
It focuses on minimally processed foods, specifically plants, and is effective at stimulating weight loss and improving health.
This video reviews everything you need to know about the whole-foods, plant-based diet, including its potential health benefits, foods to eat and a sample meal plan.
#healthyfoodbeautyfitness #wholefoodsdiet #plantbaseddiet
How to Make Mexican Style Pickled Onions! || Black Gumbo
It's time for another garden to table episode. We have a harvest of purple onions, let's pickle them. I will show you a simple recipe for making this Mexican classic. It is a wonderful garnish or relish for any dish, but especially for tacos. depending on the spices that you choose to use, it makes a great barbecue relish as well. This recipe is a vinegar based refrigerator pickle, meaning anyone can do it.
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Cheap, Easy ,Vegan Meal Prep (gluten and oil free options)
Easy vegan meal prep/ cheap healthy lunch ideas ( gluten and oil free option)
All of these recipes can be made with 7 ingredients, for under $1 per serving and can be prepped in less than 30 minutes. Whether you are headed back to school and work or continuing to stay at home, having a quick meal prep routine can simplify your life. So today I am going to share some of my favorite meal prep recipes.
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???? RECIPE????
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Prep Time: 30 minutes
Cook Time: Varies
Here are the 7 base ingredients we need.
2 cans of Chickpeas
1 package of Corn
1 Package of Wheat gluten (may sub for gluten free flour)
1 Package of Tofu
1 Package of Rice paper
2 cans of Jack fruit ( may sub for oyster mushrooms)
1 can of Black beans
*I will also note I did not include oils, spices or sauces in my 7 ingredients list but will be using them, since these are things I assume you have at home. The extra ingredients I used are writing in a printed recipe and on a printable grocery list.
Pro Tips
* You can make any of the recipes shown today gluten free by subbing the wheat gluten for almond flour. Oil free options are available for everything except vegan mayo...haven’t cracked that one yet.
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COUNTRY CHEF MAKES A Salsa Omelet
Good, ol' fashion omelets with salsa, milk, colby jack, eggs, salt, n pepper.
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Weight loss salad | burn belly fat + balance hormones
Here is a spectacular weight loss salad to burn belly fat, balance hormones, detox, and boost immunity!
Want to make your taste buds stand up and sing? This is the salad for you! Root veggies are a wonderful way to stabilize your nervous system and harmonize your hormones.
Ingredients
For the Salad -
• 4 large sweet potatoes
• 4 large beets
• ¼ cup cold-pressed olive oil
• 1 cup cilantro, chopped
• 4 celery sticks, finely chopped
• ½ cup red onion sliced long and thin
• 2 cloves garlic, finely chopped
• 1 cup roasted sunflower seeds
• 1 raw fennel bulb, chopped into bite-sized pieces
• Reserve a bit of cilantro, celery, and sunflower seeds for garnish
For the dressing:
• ½ cup Unfiltered Extra Virgin Olive Oil
• Juice of 1 lime
• 1 Tbsp. sea salt
• 1/3 tsp. freshly ground black pepper
• ½ cup Tahini
• ¼ cup Tamari
• ¼ cup Nutritional Yeast
• ¼ cup Apple Cider or Rice Vinegar
• 1 tbsp. collagen powder.
• 2 tsp. grated fresh ginger
Instructions:
1. Bake sweet potatoes for 30 minutes at 350 degrees on a parchment paper-lined baking dish.
2. Coat beets with ¼ cup olive oil and bake Beets for 40 minutes at 350 degrees on a parchment paper-lined baking sheet. DO NOT OVERCOOK. Slightly undercooked is great for this recipe. The dish is much prettier when the beets and yams stay intact.
3. Let beets and sweet potatoes cool (I like to cook these at night and then make the salad the following day.
4. Chop the beets and sweet potatoes into 1-inch, bite-sized pieces.
5. Place the beets and sweet potatoes in a large bowl.
6. Add, fennel, celery, cilantro, garlic, and sunflower seeds. red onion, collagen powder, and fennel. Do not mix yet. You want the beets and sweet potatoes to stay intact.
7. Blend all dressing ingredients together until smooth in a high-speed blender.
8. Drizzle dressing over salad and gently mix.
9. Garnish with a bit of cilantro, celery and sunflower seeds.
10. Enjoy!
Want more delicious healthy recipes and to get happier and healthier? Join me for Eat Your Way to Healthy or Think Your Way to Healthy. To learn more - kathrynchess.com