Here are some recipes you can add to your week to stay on track with weight loss!
Watch the video version here:
Chocolate Maca Latte serves 1
Ingredients
• 1 and 1/2 cups plant milk
• 1 tbsp cacao powder
• 1 tsp maca powder
• maple syrup to taste
• pinch of sea salt
•splash vanilla extract
Whisk all ingredients in a small saucepan and warm over medium heat until almost boiling. If it seems too thick add a bit more plant milk. Serve immediately.
Oil Free Pesto Salad Bowl serves 1 to 2
Ingredients
Pesto:
• 1/4 cup vegetable broth (adding a few extra tbsp if needed)
• 4 - 5 cloves of garlic
• 4 oz. fresh basil leaves
• 1 cup shelled pistachio nuts
• 1 tsp nutritional yeast
• salt, pepper, chili flakes to taste
Salad:
• 1 zucchini (spirialzed)
• 1 medium tomato (chopped)
• desired amount of mixed greens
• desired amount of red cabbage (grated)
• juice from 1/2 medium lemon
•sprinkling of Vegan Parmesan (recipe below)
Vegan Parmesan (adapted from Cookie and Kate):
• 1/4 cup hulled hemp seeds
• 2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• salt to taste
Rinse & take basil leaves off the stems, discard the stems & lay the leaves flat on a clean dish towel to rid them of excess water.
In a food processor put ingredients in this order (order provides liquid at the bottom & allows the basil leaves to have some weight on them so that they get properly processed): veggie broth, basil leaves, garlic, pistachios, nutritional yeast, salt, & black pepper.
Process until mostly smooth, stopping to scrape down the sides as needed. Add a bit more veggie broth to get things moving if it seems too dry.
Make the vegan parmesan by placing all parmesan ingredients in a jar with lid and shake until combined. tore in the fridge up to 3 months.
Assemble your salad, and top with pesto and fresh squeezed lemon juice. Toss to combine and garnish with Vegan Parmesan.
NOTE: Vegan Parmesan stores well in the fridge up to 3 months.
Pad Thai serves 4
Full recipe can be found in my cookbook Eating Whole
Raspberry Chia Pudding (from the Medical Medium Blog) serves 2
Ingredients
Chia pudding:
• 1 cup raspberries, fresh or frozen
• 1 cup plant milk
• 2 tbsp maple syrup or raw honey
• 1 tsp lime zest
• 1 tsp lime juice
• 3 tbsp chia seeds
Place the raspberries in a bowl and mash very well with a fork or potato masher. Stir in the milk, maple syrup, lime zest, lime juice, and chia seeds. Set in the fridge covered for 2-3 hours, until thick and jelly-like.
