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Veggie Loaded Nutritional Powerhouse In A Bowl
A few things to share this week:
A Great Resource For Clean Food Faster, a Project, a Menu and a Recipe
Angela Simpson, Health Coach and Healthy Living Blogger, has written an all-in-one resource for eating fast (clean!) food, Living the Whole Foods Lifestyle.
In this 48-page e-book, you’ll find:
- A list of versatile, timesaving ingredients to keep on-hand in your clean-living kitchen
- My favourite kitchen gadgets that make meal prep a breeze
- A printable meal planning template, recipe planner, and grocery shopping list
- 13 squeaky clean, super delicious recipes that feature those superhero timesaving ingredients
Also included in the book is a 5 step plan for weekly meal preparation with printable resources provided.
For more information and to order go to Clean Food Faster.
On Friday I shared my i am enough PROJECT! This is a project that is about you!
We need to stop NOT feeling…good enough!
At first I was going to tell you what this project is about but then I decided this is about you and where you are right now with your ENOUGHNESS. This project is about what you make of it. This is your chance to shout I AM ENOUGH from the rooftops and share I AM ENOUGH with the world. Even more importantly this is your time to BELIEVE I AM ENOUGH!
I’m talking about an unconditional ENOUGHNESS! BELIEVE you are enough without contingencies.
I would love to have you join me. Click the image above to share your I AM ENOUGH!
On the Menu
This week’s menu is mostly repeats from last week. The recipes were that good! I’m still trying to decide what we will grill on July 4th.
Waffles and Fruit
Chopped Green Salad and Bunless Veggie Burger
Vegetarian Times Summer Veggie Kabobs
Vegan Lettuce Wraps
Green Protein Smoothie
Air Popped Popcorn (looking for seasoning suggestions!)
Black Bean Dip and Baked Tortilla Chips (homemade or my favorite, Tostitos Baked Scoops)
Last but not least, the recipe for my latest foodie obsession, chopped salads, adapted from Carrie on Vegan. The first 6 ingredients make up the base for the salad. I use the optional add-ons depending on what type of salad I’m preparing and for a nutritional boost.
So far, my favorites have been a basic green salad with the Dijon dressing (dressing recipe included below) and a chinese chopped salad with sunflower seeds, edamame and the same ginger dressing I use for the Asian Broccoli Slaw recipe. A serving size is 2 cups as an entree or 1 cup as a side. The recipe may make slightly more than 2 cups. The leftovers keep well for one day. Maybe longer but I have yet to wait more than a day.
Final note: using the salad as the entree I add a veggie burger as a side to make a complete meal.