I’m very excited today! It’s hard to find a good protein shake that is certified organic, non-GMO and hypoallergenic (Dairy-Soy-Gluten Free). While at Whole Foods today, I found this Orgain brand protein shake AND it actually tastes good. I had the smooth chocolate flavor.
It contains 16 grams of plant based protein and doesn’t have any crazy herbs in it like all other brands so it’s pretty safe for pregnant women as well.
If you’re looking for extra protein, a good supplement or a pre/post workout booster, give it a try!
This recipe is so great AND good for you. This nutrient-packed dish will deliver health and joy to your body!
Red Bell Pepper
Either use a Spiralizer or food processor to “shred” the veggies. Pour onto a plate and dress it up in my yummy Thai peanut dressing made from almond butter, sesame oil, rice vinegar, maple syrup and tamari sauce!
One of my favorite dishes to make (especially on a cold night!), is my veggie curry dish. It is so flavorful, so warming and filling to the tummy!
1 C quinoa
1 small sweet potato, cubed
1/2 C diced tomatoes, drained
2-3 branches of broccoli, cut up
1 red bell pepper, cut up
1/2 block of tempeh, cubed
1/4 C white onion, chopped
1-2 cloves garlic, pressed
3/4 C baby carrots, sliced
1 C veggie broth
3/4 C lite coconut milk (kind in a can)
3 TBL Coconut Oil
1.5 TBL flour
Spices: sea salt, curry powder, maple syrup- all to taste
Heat up coconut oil, onions, garlic, carrots over medium heat for about 2-3 min. Add in flour and stir until a paste forms.
Next, add in veggie broth, coconut milk, curry, sea salt and maple syrup and stir until the sauce comes together at a good consistency. You can add more broth if sauce is too thick or more flour if it’s too runny.
Add in the rest of the veggies and let simmer for 10-15 minutes on low heat.