Teaching You How to Use Lifestyle as Medicine
In addition to incredible volume to help keep you full, this salad provides a remarkable amount of bioactive compounds. Cauliflower is a member of the brassica family known for their powerful cancer-protecting properties. Parsley is rich in immune-supporting Vitamin C and green onions contain immune and liver boasting sulfur-compounds. Olive oil is a source of desirable monounsaturated fat and, given that all ingredients are enjoyed raw, this salad is a strong natural ‘digestive’.
Shishito peppers, until recently, were hard to find in markets. However, today they can be found in most grocery stores including recent sightings at Costco.
Legume-based pasta (like garbanzo, black bean, and soy) is an incredible way to continue enjoying pasta while getting much more nutrition than just carbohydrates provided by flour-based varieties. This recipe pairs legume-based pasta with our Faux Alfredo Sauce (white bean sauce) to make a plant-based protein-rich, fiber-rich (which equals FILLING) meal. Enjoy with endless varieties of leafy and tender veggies!
A CARE member brought a copy of this recipe to me after her family just fell in love with it. It is remarkable how a staple like peanut butter, or other nut butter, can be blended into soup stock transforming it from “the usual” to absolutely unexpected. I added tofu for additional protein compared to the original recipe. This makes this vegan soup an unexpectedly rich source of calcium. Adapted and balanced from Robin Asbell’s recipe in the Star Tribune which she adapted from “The Moosewood Cookbook”.
Leafy and tender veggies can be challenging to have for breakfast. The key is being prepared and having them prepped before your rushed morning routine. Even the most dedicated would struggle to clean, prep, and cook veggies within an hour of waking up. A solution? Breakfast Bakes. These versatile, nutrient-rich, and easy to balance bakes take less than 30 minutes to get in the oven, can be tailored to suit your individual taste preferences, and result in multiple made-ahead filling breakfasts (or brunch ideas or dinners or lunches –you pick!).
Here is another way that I like to use the CARE Tater Tot Hash. At least twice per month, I have an egg bake on my meal plan. Their versatility is endless. My husband is actually the one that discovered using tater tots with riced cauliflower while making brunch one weekend. He paired the hash with bell peppers and eggs. It was delicious. Here I turn it into a bake for easy make-ahead weekday breakfasts.
This lunch is surprisingly fast to put together. Once the hash is made (either the first day you make it or made-ahead over the weekend), toss with pre-shredded greens and a reheated lean sausage (or other protein of choice) for a nutrient-rich lunch… with tater tots.
Here the texture of riced cauliflower pairs incredibly with the diced potato goodness of tater tots. The cauliflower allows us many more bites of tater tot than having them by themselves. Cauliflower and potato pair extremely well together in many dishes. I find it much more enjoyable to keep a touch of potato in any revised idea rather than just trying to use cauliflower as a full substitute for potato. For example, when making cauliflower mashed potatoes I always add one potato and it has made all the difference with my family. The same applies here mixing tater tots with riced cauliflower.
