Take-in Thursday ~ Go Vegan for the day!

Hi Everyone!

We hope you had a great time with our workout yesterday! Did you feel better after you completed it? We hope it gave you the strength and energy toget through the rest of your day.

Here are some recipes you might enjoy that focus on a plant-based diet. No one says you need to give up any food groups but it doesn't hurt to eat a vegan diet now and then. Even try for one day a week. Challenge Accepted :)

Asian Kasha Salad ~ Serves 6

Salad:3 Cups cooked kasha
1 Cup shredded Chinese, Nappa or
regular cabbage
1 large carrot, shredded

1 red bell pepper, thinly sliced
¼ cup frozen green peas
1 can (8 oz) water chestnuts, thinly
sliced
½ cup sliced almonds
                                   1 green onion, thinly sliced

Dressing:1/3 cup oil
2 Tbsp sesame oil
1 Tbsp soy sauce

1 Tbsp dry sherry

1 Tbsp rice or white wine vinegar
1 T. grated fresh ginger
1 clove garlic, minced

Directions:1. Combine salad ingredients in a bowl.
2. Combine dressing ingredients and pour over salad.  Toss.
3. Serve this salad chilled or heat the dressing and try in warm.

Brown Rice Stuffing

Serves 8

Adapted from Betty Crocker’s Cookbook

Ingredients:

1 T. olive oil

1 medium stalk celery, chopped (1/2 cup)

1/2 cup finely diced carrots
1 small onion, chopped (1/4 cup)
¼ tsp. salt
1/8 tsp. pepper
2 cups cooked brown rice
½ cup chopped walnuts
1/3 cup craisins

¼ tsp. paprika

Directions:1. Melt butter in 10-inch skillet over medium-high heat.  Cook celery, carrots, onion, salt and
pepper in olive oil, stirring occasionally, until vegetables are tender; remove from
heat.
2. Toss celery mixture with remaining ingredients and serve.

Bean and Tomato Salad

(Adapted from Brown’s Lab Manual for Understanding Food)

Ingredients:
15 oz canned white beans, drained and rinsed
2 Tbsp. olive oil
1/2 tsp. minced garlic
2 tsp. chopped fresh basil
1 large tomato, chopped or 1 15-oz can diced tomatoes
1/4 tsp. kosher salt
1/4 tsp ground black pepper
2 tsp. balsamic vinegar

Directions:1. Heat oil in a heavy 10 inch skillet.
2. Add garlic and cook, stirring constantly, for 30 seconds.
3. Stir in beans, tomatoes, salt, and a dash of pepper.
4. Cover and simmer over low heat for 10 minutes.
5. Stir in vinegar and basil.

 They are great dishes to take to picnics and dinner parties! Let us know how you enjoyed them :)

Get Fit For It,
D & K