Am I the only one that hates the feeling of chia seeds grinding in between your teeth? I like the taste of chia pudding, but the texture not so much. It is a perfect sweet treat at the end of a clean eating day. Naturally gluten free and vegan, I was curious what would happen if I put chia pudding into my blender and was shocked at what came out! This easy to make dessert is a fun party idea for…
When I travel, I always make an effort to visit new-to-me healthy restaurants. One of my high school best friends who lives in LA is lactose intolerant so she is always up for vegan restaurant requests. Last time we visited Cafe Gratitude, and on Saturday we checked out Sage Vegan Bistro in Culver City.
We sat outside in the “beer garden” which feltlike a garden despite being off of a main…
Many people complain “juice” has no protein or fiber. Since I love green juice, I wanted to share with you a yummy breakfast that satisfies the green juice craving as well as delivers a hefty serving of protein and fiber. You won’t believe that this recipe does not require a juicer or protein powder.
Earlier this year, I got tired of cleaning of my juicer and buying tons of produce that would…
Hello Sarah Fit fans! It’s a treat to be sharing one of my recipes with you today. Like Sarah, I’m a Boston-based health coach, foodie, and general wellness warrior. My blog, One Beet, is dedicated to celebrating the goodness of food through recipes that maximize flavor and nourishment. I hope you enjoy this spring vegetable frittata and come visit One Beetto check out some of my other creations!
New video featuring 5 lunch ideas for under $15 total. This video features two lunches. You have one for 3 days and the other just 2.
I probably have a salad every day, either for lunch or with dinner. You do not need a ton of ingredients to make it a good one, but simple, fresh and flavorful ones. I combined my favorite non-GMO WestSoy Baked in Boulder Sweet Teriyaki Tofu with roasted sweet peppers, almonds and raspberry vinaigrette for a quick and satisfying lunch fix. I used baby red, yellow and orange peppers but feel free to use all the same color.
Looking for a lighter lunch that still packs enough protein to keep you energized until dinner time? We’ve partnered with sarahfit to bring you another meatless masterpiece:
Tremendous Teriyaki Vegan Stir Fry
- 1-2 servings of WestSoy Baked in Boulder Sweet Teriyaki Baked Tofu
- 1/2 cup of sliced roasted sweet peppers or 3 mini peppers
- 10 whole almonds or 2 tbsp slivered
- 2 cups of lettuce
- 2 tbsp Raspberry Vinaigrette
- Preheat oven to 350F.
- Slice Baked Tofu into little matchstick french fries.
- Place Tofu “fries” on a piece of aluminum foil. Bake in the oven for 15-20 minutes.
- Wash and slice peppers.
- Place on the same tray as tofu for the last 10 minutes of baking.
- Top bed of lettuce with the almonds and toss with the raspberry dressing.
- Add the peppers and Westsoy Tofu on top once the Tofu “fries” are golden brown and flexible.