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Mardi Gras is usually all about eating and celebrating in excess -- but it doesn't have to be!
Let the good times roll and enjoy a not-so-fat Tuesday with these 40+ plant-based recipes!
P.S. there will be a like batch cooking tutorial event on Saturday, February 21st -- see Friday's post for more info.
Cajun Tempeh Meatloaf from Holidays
Mardi Gras recipes from the blog:
Meet our Herbie of the Week: Beth Ann!
Beth Ann first shared her plant-based journey in a comment she left on my nutrition elitism post (you can the entire blog post here):
I thought what Beth Ann said was a great example of why "Progress, Not Perfection" is needed -- not to mention I couldn't stop starring at her amazing glow!
But there is SO much more to Beth Ann's story than what was mentioned in that brief comment ...
Celery in foil... what?
Some of these tips will surprise you!
But many more will help you save money, flavor, and freshness.
Keeping your ingredients at the top of their game is KEY if you want to be at the top of yours!
Thus, storing your produce RIGHT is part 3 of the Cook Like a Pro mini-series :)
Plus nothing makes me more sad than limp vegetables...
For your FREE downloadable PDF chart, enter your email address here.
With Mardi Gras right around the corner, this week's meal plan celebrates the taste of N'awlins with some all time favorites!
Enjoy two NEW! ragin' Cajun dishes like the Cajun Tofu & Quinoa (NEW!) and Sweet Potato Gumbo (NEW!). Also making their this week: Spaghetti Squash Stir-Fry (NEW!), Vegetable Paella (NEW!), and Maple Oat Crumble (NEW!).
And of course we can't forget these meal plan classic: "Beef" Stroganoff, Chili Fries (or Chili Cheeze Fries), Chocolate Strawberry Oatmeal (perfect for Valentine's Day!), and much more!
Cajun Tofu & Quinoa
NEW! Individual Recipes this week:
Plus these favorites are back:
Are you ready, Ninja?!
You can prep all this:
IN LESS THAN 2.5 MINUTES.
(I’ll show you how)
It’s GO time Herbies!
Don’t chop like a chump ;)
Chopping your veggies can be easy and painless -- it all starts with holding the knife correctly.
RULE #1: Make sure you’re holding your knife right… BY THE BLADE.
Start by pinching the blade where it connects to the handle with your thumb and index finger. Some chefs pinch ...