WEEK #52! I did it!!! This comforting stew was a great way to finish strong on my New Year’s resolution to try/share one new recipe a week. This stew smells and tastes delicious, and it’s loaded with veggies, legumes, and whole grains!
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WEEK #51. An easy way to consume a hefty dose of turmeric!
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WEEK #50. I love the combination of colors, textures, and flavors in this delicious salad.
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WEEK #49. A hearty dish that’s loaded with plant-based goodness.
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WEEK #48. A whole-food plant-based alternative to chicken noodle soup, with extra veggies for a nutritional boost!
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WEEK #47. Simple ingredients, easy to make, and much healthier than the canned stuff!
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WEEK #46. All you need for these comforting mashed potatoes are potatoes, water, and some common dry seasonings. You’ll be amazed by how delicious they are!
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WEEK #45. A quick and easy way to prepare delicious brussels sprouts, without oil!
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WEEK #44. A new favorite with my kiddos. Great for breakfast or a snack.
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WEEK #43. Simple. Quick. Delicious. Nutritious.
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WEEK #42. Chili is a staple in my household because it freezes nicely and dresses up so many foods.
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WEEK #41. My kids loved these.
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WEEK #40. These taste SO much better than canned beans!
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WEEK #39. Hearty and wholesome, with a smoky flavor (and a little heat!)
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WEEK #38. Packed with nutrient-dense whole foods, this broth bowl has a “detox” kind of quality about it.
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WEEK #37. Get the kids involved in a build-your-own-spring-roll experience! :)
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WEEK #36. A new take on an old favorite.
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WEEK #35. An easy way to prepare lots of veggies.
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WEEK #34. A cool quinoa dish that’s perfect for a warm day. It also makes an easy lunch that doesn’t need to be heated.
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WEEK #33. A plant-based “cheese” sauce, without using cashews!
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