You guys, I’ll be totally honest.  I missed out on getting that summer body so now that summer is actually here I am trying to eat clean.  I have been eating plant based and vegan several times a week.  I also have been trying to cut out carbs but I love pasta and wanted to find a healthy alternative to it. I found Explore Cuisine’s Organic Edamame & Mung Bean Fettuccine. There are only two ingredients that make this noodle and it is edamame which is the green soy bean and mung bean.   If you are not familiar with mung beans it is a green bean that is native to Asia.  There are so many health benefits to eating mung beans.  Some include they are great for anti- aging, so they reduce wrinkles and age spots.  They also give you a glow, it helps add radiance to your…

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  Ingredients: 1 small sweet potato 6 tablespoons olive oil, divided Kosher salt, freshly ground pepper mushrooms  (either 1 Portobello, or half a box of crimini), optional ½ small zucchini 1 small onion finely chopped ¼ teaspoon crushed red pepper flakes 1 cup cooked quinoa (from about ½ uncooked) ¾ cup dried breadcrumbs 1½ teaspoons fresh lemon juice 4 English muffins, split, toasted Or bread of your choice Guacamole, tomatoes, fresh onions and sprouts (for serving; optional) Directions: Preheat oven to 350°. Lightly prick the sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside. Remove stem from mushrooms, just use the caps. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of…

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  Soup is one of my favorite things to eat.  I can eat it all year long and probably every day.  This curry cauliflower soup is really easy to make and made the recipe for a vegan version and a non-vegan version, both are good!  You can make this over the weekend and keep it for the week.  Everyday it just tastes better because the flavors really settle together. Hope you like it! INGREDIENTS: 2 tablespoons coconut oil or olive oil 1 large head cauliflower, florets 1 white onion, chopped 3 garlic cloves, minced 3 cups unsalted vegetable broth or chicken broth 1 can (15 ounce) full-fat coconut milk 1 cup water 2 tablespoons red curry paste 1 teaspoon ground sea salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon ground ginger 1 teaspoon curry powder 1 tablespoon cornstarch optional: red chili flakes Directions: Preheat oven to 450 degrees. Cover…

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