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Product Review: My VEGAN RESET Journal Part II


Hey, guys!

It's week two of the “Vegan Reset” program and we are still going strong!

When I try something new, I sometimes find the second week the most challenging because you loose a little bit of your excitement or momentum you had when you first started, however, that's not the case with this program.

I will say, I feel that it's in large part, due to the way the it's nicely laid out and everything is planned for you.

I felt as though I really knew what was ahead and, even though we are only in the second week, I felt super confident about continuing forward.

WEEK TWO

Here is what I've noticed this week:

1 | Focusing on plant-based meals has really increased the amount of veggies we are eating and, day-by-day, we are getting more creative on how to include them in everything. I am enjoying and feeling the benefits of is the amount I'm consuming!

I’ve always enjoyed them but because they weren’t always the highlight of my meals, I didn’t always eat as many as I probably should 🙃

2 | Although my husband and I are enjoying the vegetables, we were missing more warm meals throughout the day. So, we did a bit of adjusting to some of the meals to include more warm versus raw veggies.

3 | Some have inquired about my daughter and what she has been eating - I have always had the general rule: I don’t make separate meals and she eats what we eat. That being said, she has been enjoying just about everything with the exception of salad - those meals I just adjust accordingly to what she prefers. We are pretty lucky to have a great eater.

4 | As far as weight, my husband is down 8lbs and I am down a total of 4.5lbs.

Overall, the second week was great! We are still enjoying this new exploration

Here are some of our favorite recipes from this week:

Granola

(Makes 3 servings)

Ingredients:

- Quick Oats, 1 cup

- Roasted Unsalted Peanuts, 1/3 cup

- Unsweetened Dried Cranberries, 1/3 cup

- Coconut Shreds, 1/3 cup

- Hemp Seed, 2 tbsp

- Ground Flaxseed, 1/3 cup

- Sliced Almonds, 2 tbsp

- Maple Syrup, 1/3 cup

Directions:

1 | Mix all ingredients in a bowl (make sure everything is coated with

maple syrup)

2 | After removing the root veggies from the oven, reduce the heat to

300°F/150°C

3 | Spread the Granola on an empty baking tray, then bake for 20

mins

4 | Store in an airtight container at room temperature

Mango Avocado Basil Pasta

Prep time - 5 minutes

Cook time - 3-6 minutes

Total time - 8-11 minutes

Ingredients:

Small cucumber, 1/2 (spiralized using a spriralizer or

vegetable peeler)

Rice Pasta, 2oz (dry)

Mango, 1 (peeled with pit removed)

Avocado, 1/2

Basil, 1 handful

Cherry Tomatoes, 6

Basil to garnish

Directions:

1 | Cook the rice pasta according to package instructions (should take anywhere from 4-6 minutes).

2 | While the pasta cooks, spiralize the cucumber (if you don’t like cucumber, you may also use zucchini). Remove water from spiralized cucumber using a paper towel or strainer.

3 | Mix the cucumber pasta in with the cooked rice pasta.

4 | For the sauce, blend the mango, avocado and basil until

smooth.

5 | Mix in with the pasta and garnish with cherry tomatoes and

basil.

I hope you guys are able to try these recipes out. If you do, let me know what you think! Enjoy.

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© 2020 Candid Health, LLC

Cassie Brown

Clinical Nutritionist

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