2 C. boiled, drained chickpeas
2 medium sweet potatoes, baked and cubed
1/3 C. dried cranberries
1 medium bunch fresh cilantro, chopped
1 C. Mori-nu silken tofu, soft
1 TBSP garam masala spice
1 tsp curry powder
In a food processor, cream together tofu, 4 oz. of the baked sweet potato, and spices. Toss remaining ingredients in a bowl and coat with the curried tofu dressing. Chill well before serving.
Yields 8 quarter cup servings
Each 1/4: 73 cal/ 13g carbs/ 1g fat/ 6g protein/ 100mg sodium/ 1g sugar
1-1/2 C. cooked chickpeas
4 TBSP unsweetened organic almond milk
1 TBSP no sugar added, oganic apple sauce
10 drops Sweet Leaf English Toffe liquid stevia
1.2 oz. (1 scoop) Vega performance protein (vanilla)
1/3 C. mashed sweet potatoes
2-1/2 TBSP. cinnamon
1 tsp. nutmeg
Option: Stir in 1/2 C. raisins or dried turkish figs
Combine all ingredients in a food processor and chill. Serve as a dip, or as a spread for sandwich!
1 Packet Vanilla PT Weight Loss Shake
1-2 small Granny Smith apples
2 tsp. cinnamon
1 TBSP Walden Farms calorie free caramel dip
3 C. water
1 C. ice
Place all ingredients in your Vitamix or high powered blender. Blend on high for approx. 2 minutes, or until all ingredients are smooth and well blended. Enjoy!
1 large Cauliflower, cut into florets
1/2 C. yellow onion
2 green chilies, seeded & diced
8-9 cloves of garlic, chopped
1 inch piece of ginger, peeled & diced
1 tomato, chopped
1 tsp red chili powder
1 tsp. cumin seeds
1 tsp. caraway seeds
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp turmeric powder
Salt to taste
1/4 C. chopped cilantro
1/2 fresh lime
Cut cauliflower into small florets, wash, and set aside. In a medium non-stick skillet, using water only, sautee onion, chilis, garlic, ginger and tomato. Add water in as need to to prevent burning. Once browned and fragrant, add in spices and continue to stir untill well mixed. Add in 1/2 C. water and cauliflower florets. Cover and simmer for 15 minutes. Salt to taste. Sprinkle with fresh cilantro and squeeze fresh lime over the top.
3 lb. russet potatoes, washed and quartered
4 TBSP Thai Kitchen authentic red curry paste
2 C organic rice milk
1 TBSP olive oil
4 cloves minced garlic
1 tsp mustard seeds
4 sprigs fresh cilantro
Place potatoes in a large pot and fill with water until potatoes are just covered. Boil potatoes until cooked through and skins are starting to natrually separate from potatoes. Drain and allow to cool slightly. Peel the skins off the potatoes- setting the potatoes in a large bowl and skins in another small bowl. Mash the skinned potatoes with the rice milk and red curry paste. Next, toss the potato skins with olive oil, garlic, and mustard seeds. Sautee in a small pan for about 4 minutes until skins are crispy and garlic and seeds are fragrant. You can mix in the potato skins or serve as a garnish with fresh cilantro.
This is a great flavor combination with roasted turkey or even fresh veggies. You can also use these delicous potatoes to top your turkey pot pie or to be a creamy base for your green bean cassarole! Have fun and enjoy these guilt free, dairy free potatoes!
Makes approximately 3 cups
2 C ice cold water
1 TBSP Chia Seed
1/4 C. almonds
1 packet PT Wellness Shake, vanilla
1 C frozen peaches (or your frozen fruit of choice)
Combine all ingredients in your Vitamix or high powered blender. Blend thoroughly for approx. 2 full minutes to crush the chia seed and almonds. Once blended, pour into a bowl and chill at least 5 hours. Enjoy as is or stir in additional fruit and/or your favorite granola!
16 oz. Mori-Nu silken tofu, firm
15 oz. 100% pure pumpkin
2/3 C grade B maple syrup
1 packet PT Wellness Shake, vanilla
1 tsp. vanilla extract
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
Preheat oven to 350 degrees. In a blender or with a mixer- combine the tofu, pumpkin, maple syrup, and PureTrim powder. Blend until smooth and creamy. Next, hand mix in the vanilla extract and spices. At this point, you can either bake the mixture in 8 small ramekins or transfer the mixture to your favorite, low fat pie crust. Bake for approximately 45 minutes. The filling will still be slightly soft, but this pumpkin pie will be velvety smooth from the tofu and will need to chill overnight to set.
2 C Grape Nuts cereal
1/4 C almonds or cashews
1/2 C water or vanilla almond milk
2 tsp garam masala spice
In your Vitamix or food processor, process your Grape Nuts, nuts, and spices. Process until the mixture resembles graham cracker crumbles. Transfer to a mixing bowl and stir in water/almond milk. Press into a pie plate and bake on 350 for about 10 minutes to set. Fill with your favorite pie filling!
This is a protein packed power lunch that is creamy, dreamy, and with a little kick of salt & citrus! One of my favorites!
12.3 oz box Mori-Nu Silken Tofu (Firm)
1/2 C. chopped green onions
2-3 TBSP ponzu sauce
1 tsp Eden Shake (sesame, red shiso, & nori)
1 tsp freshly grated ginger
**red pepper flakes, if desired
Remove your tofu from the box and drain from liquid. Place on a plate and slice as desired. Drizzle with ponzu sauce, then onions, ginger, and finaly the sesame topping. You can also top with a few red pepper flakes for an extra punch if you like it spicy! Serve immidately and enjoy! This is super simple but so delicious and AFFORDABLE!
