Healthy Eating Tips
Mixed Olives and Spinach Pizza is a simple twist on traditional pizza, and a generous dose of baby spinach or arugula makes it healthier. Do try finding the pepperjack or other spicy vegan cheese, which gives this a bit of a kick. more→
Tri-Color Coleslaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings. You can also add a little dried fruit or apple for a sweet twist.
Excerpted from Becoming Vegan: Comprehensive Edition by Brenda Davis, RD and Vesanto Melina, MS, RD © 2014 The Book Publishing Co. Reprinted by permission. Although the value of sports drinks is hotly debated within scientific and athletic communities, most experts agree that for the average active consumer, hydrating with water is preferable. For inactive consumers, sports drinks can serve as one more source of empty calories. However, such drinks can play a useful role in refueling and rehydrating endurance athletes or people who participate in intense activities that last for more than an hour. more→
Stir-Fried Tofu with Spring Greens is easy to make and versatile. See the note in the recipe for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy!
Starting a meal with a veggie-packed vegan soup fills you up in a good way. Hardy vegetables (especially roots and cruciferous veggies), grains, beans, peas, and lentils are quite filling, yet low in calories. more→
Cauliflower with Parsley-Pecan Breadcrumbs makes for a comforting duo. In this nourishing and substantial side dish, pecans and lots of parsley add a major yum factor to the crumb topping.
Fresh Corn and Tomatillo Salsa is delicious served as an appetizer with tortilla chips, this refrigerates even better than fresh tomato salsa, so it’s a good one to make ahead.
Baked Eggplant Stacks with Cashew Ricotta just need a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the “ricotta” well ahead of time.