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This raspberry and spinach salad is so freaking amazing! The raspberry adds the perfect twist and brings a plain and boring salad back to life. It’s super easy to prepare and makes a perfect side or main dish (just adjust the servings accordingly). Add this tasty salad to your family’s plant-based meal plan!

This Raspberry & Spinach Salad Recipe is:
  • a great vegan meal
  • refreshing and bursting with flavor
  • packed with nutrients and vitamins

Looking for an easy way to help your plant-based family eat more easy vegan meals like this? Try our meal planning app “Prepear” FREE for 30-days and customize your family’s plant-based meal plans each week from our easy-to-use, family-friendly mobile app! You can add as many Lean Green DAD easy plant-based meals as you wish or you can sign up for a monthly paid membership to receive full access to a customized meal plan from Cory to stay as healthy as possible on your family’s journey! Sign up for free by clicking HERE!

Raspberry & Spinach Salad Recipe
 
Prep time
10 mins
Total time
10 mins
 
Author: Kristin Mataluni
Recipe type: Snack/Dessert
Phase: 2
Serves: 4 servings
Ingredients
  • 1 cup fresh raspberries
  • 2 cups fresh baby spinach
  • ¼ cup sliced almonds
  • ½ cup red onions - thinly sliced
  • 1 tbsp pear or pomegranate vinegar
  • 1 tbsp lemon juice
Method
  1. Toss the raspberries, almonds, and spinach very gently.
  2. In a separate bowl, soak the sliced red onions in the lemon juice and vinegar, and allow to sit for five minutes.
  3. Drizzle the dressing (with the onions) over the salad and toss gently.
  4. Serve immediately with extra sliced almonds for garnish.
3.5.3251
 

The post Raspberry & Spinach Salad appeared first on Lean Green DAD®.

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Bowls make everything easier and they’re absolutely amazing. They’re easy to make, easy to clean up, and everyone loves them! This vegan cheesy sausage breakfast bowl is one of my go-to breakfast favorites. It perfectly combines all of the best breakfast flavors in one bowl. It doesn’t get any better than this!

This Vegan Cheesy Sausage Breakfast Bowls Recipe is:
  • packed with loads of flavor and protein
  • amazing and easy to make
  • extremely filling and satisfying

Looking for an easy way to help your plant-based family eat more easy vegan meals like this? Try our meal planning app “Prepear” FREE for 30-days and customize your family’s plant-based meal plans each week from our easy-to-use, family-friendly mobile app! You can add as many Lean Green DAD easy plant-based meals as you wish or you can sign up for a monthly paid membership to receive full access to a customized meal plan from Cory to stay as healthy as possible on your family’s journey! Sign up for free by clicking HERE!

Vegan Cheesy Sausage Breakfast Bowls Recipe
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Kristin Mataluni
Recipe type: Lunch/Dinner
Phase: 1
Serves: 4 servings
Ingredients
  • 1 – 16 oz pkg plant-based sausage
  • 1 – 15 oz can sliced potatoes - drained
  • 1 – 15 oz can sweet corn - drained
  • ¼ cup diced onion
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ cup sliced scallions
  • 1 cup plant-based cheese shreds
Method
  1. In a large skillet, over medium-high heat, brown the sausage and onions for three minutes, stirring constantly, and breaking the sausage into small pieces.
  2. Add the potatoes, and continue cooking for three more minutes, stirring often.
  3. Add in the corn, salt, and pepper, and continue cooking for four more minutes, stirring often.
  4. Divide the sausage and potatoes into four bowls and top with cheese shreds and fresh sliced scallions.
3.5.3251
 

The post Vegan Cheesy Sausage Breakfast Bowls appeared first on Lean Green DAD®.

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These savory waffles are the twist you never knew you needed. They have so many different flavors and seasonings come together in perfect harmony to make your taste buds dance with joy! Finally…a socially acceptable form of dinnertime waffle consumption!

This Savory Garden Waffles Recipe is:
  • a great vegan meal
  • amazing and easy to make
  • extremely filling and satisfying

Looking for an easy way to help your plant-based family eat more easy vegan meals like this? Try our meal planning app “Prepear” FREE for 30-days and customize your family’s plant-based meal plans each week from our easy-to-use, family-friendly mobile app! You can add as many Lean Green DAD easy plant-based meals as you wish or you can sign up for a monthly paid membership to receive full access to a customized meal plan from Cory to stay as healthy as possible on your family’s journey! Sign up for free by clicking HERE!

Savory Garden Waffles Recipe
 
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Kristin Mataluni
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
Ingredients
  • 1½ cup pancake mix
  • ¼ cup finely ground flax seeds
  • 1 cup water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ¼ cup fresh zucchini - diced
  • ¼ cup fresh yellow squash - diced
  • ¼ cup fresh tomato - diced
  • ¼ cup fresh onion - diced
  • non-stick spray
(optional):
  • fresh arugula
  • fresh sliced scallions
  • plant based buttery spread
Method
  1. Combine the pancake mix, water, flax seeds, salt, pepper, and garlic powder in a medium sized bowl.
  2. Then allow it to rest for five minutes before adding the vegetables.
  3. Gently fold the vegetables into the waffle dough mixture.
  4. Set the waffle iron to medium-high heat and coat the waffle iron with nonstick spray before cooking each waffle for 3-5 minutes until they are all golden brown.
  5. Serve the waffles warm over a bed of arugula, and top them with plant-based butter and fresh sliced scallions.
3.5.3251

 

The post Savory Garden Waffles appeared first on Lean Green DAD®.

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Rice and Beans Instant Pot Hack!

Ready in just five minutes and a family fave.

Easy Taco Lunch Bowls – 15 mins!

I could seriously eat this every day.

Podcast: Dr. Joel Kahn

You’ve seen him on What The Health. Here him give an argument to every excuse you could have NOT to do this!

These are NACHOS are NOT YO’S!

Watch the big game and get your nuch-trition on!

The post Your Plant Based Family Update – September 14, 2018 appeared first on Lean Green DAD®.

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IN THIS EPISODE:

At his core, Dr. Joel Kahn believes that plant-based nutrition is the most powerful source of preventative medicine on the planet. Having practiced traditional cardiology since 1983, it was only after his own commitment to a plant based vegan diet that he truly began to delve into the realm of non-traditional diagnostic tools, prevention tactics and nutrition-based recovery protocols. These ideologies led him to change his approach and focus on being a holistic cardiologist. He passionately lectures throughout the country about the health benefits of a plant-based anti-aging diet inspiring a new generation of thought leaders to think scientifically and critically about the body’s ability to heal itself through proper nutrition. One of the world’s top cardiologists, Dr. Joel Kahn has treated thousands of acute heart attacks during his career. He’d like all that to stop. He’d like to prevent ALL future heart attacks by breaking through to the public to educate and inspire a new holistic lifestyle.

CONNECT WITH DR. KAHN: 

The post Dr. Joel Kahn Debunks All The Myths! appeared first on Lean Green DAD®.

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Gazpacho is a traditional Spanish dish that defies everything we’ve ever learned about soup our entire lives. Why? Because it’s cold soup! Don’t let this throw you off though because it is delicious and perfect for those warmer days! The watermelon adds the perfect sweetness to complement the spice of the jalapenos! Try it out, if you’re anything like me… It’ll become one of your favorite soups!

This Spicy Watermelon Gazpacho Recipe is:
  • an extraordinary vegan soup
  • loaded with unique flavors
  • a great dish to add to your plant-based meal plan

Looking for an easy way to help your plant-based family eat more easy vegan meals like this? Try our meal planning app “Prepear” FREE for 30-days and customize your family’s plant-based meal plans each week from our easy-to-use, family-friendly mobile app! You can add as many Lean Green DAD easy plant-based meals as you wish or you can sign up for a monthly paid membership to receive full access to a customized meal plan from Cory to stay as healthy as possible on your family’s journey! Sign up for free by clicking HERE!

Spicy Watermelon Gazpacho Recipe
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Kristin Mataluni
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
Ingredients
  • 3 cups fresh watermelon - cubed
  • 1 small jalapeño - sliced
  • 1 cup fresh cucumber - sliced
  • ¼ cup fresh squeezed lime juice
  • 1 tbsp balsamic vinegar
  • 1 cup tomato - sliced
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ cup red onion - sliced
  • 1 clove garlic - sliced
  • fresh cilantro for garnish
Method
  1. In a large blender, blend all of the ingredients together, aside from the cilantro, until the mixture is smooth.
  2. Move the soup to the freezer to chill for at least ten minutes before serving with fresh cilantro.
3.5.3251
 

The post Spicy Watermelon Gazpacho appeared first on Lean Green DAD®.

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It is time for another delicious LeanGreenDad taco variation, this time, we’re bringing you a deconstructed taco.. aka the taco bowl! These taco lunch bowls are super tasty and loaded with bold flavors. Best of all, you get ALL of the taco with NONE of the cleanup! Feel free to add your favorite toppings and customize it to you and your family’s preference!

These Taco Lunch Bowls are:
  • a great vegan meal
  • extremely easy and quick to make
  • loaded with flavors and quality nutrients

Looking for an easy way to help your plant-based family eat more easy vegan meals like this? Try our meal planning app “Prepear” FREE for 30-days and customize your family’s plant-based meal plans each week from our easy-to-use, family-friendly mobile app! You can add as many Lean Green DAD easy plant-based meals as you wish or you can sign up for a monthly paid membership to receive full access to a customized meal plan from Cory to stay as healthy as possible on your family’s journey! Sign up for free by clicking HERE!

Taco Lunch Bowls Recipe
 
Prep time
20 mins
Cook time
55 mins
Total time
1 hour 15 mins
 
Author: Kristin Mataluni
Recipe type: Lunch/Dinner
Phase: 2
Serves: 4 servings
Ingredients
  • 1 – 8 oz package quick rice
  • 1 – 12 oz package frozen plant-based beef crumbles
  • 1 – 15 oz can black beans - rinsed & drained
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 cup salsa
  • ¼ cup fresh chopped cilantro
  • 1 cup plant-based cheese shreds
Method
  1. In a large skillet, over medium-high heat, cook the rice, beef crumbles, black beans, garlic powder, onion powder, cumin, and salt for ten minutes, stirring often.
  2. Divide the beans and rice into four bowls and top with the salsa, fresh chopped cilantro, and the cheese shreds.
3.5.3251
 

The post Taco Lunch Bowls appeared first on Lean Green DAD®.

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Ahhh comfort foods…They’re the perfect remedy for those harder days. They seem to make all of the problems of the day disappear with every bite. This carrot & sweet potato macaroni is a great plant-based alternative to a crowd favorite dish. It’s super creamy, full of flavor, and will definitely be a hit with your family! This would be a perfect dish to implement to your plant-based meal plan!

This Carrot & Sweet Potato Macaroni Recipe is:
  • a great plant-based meal
  • very satisfying and filling
  • loaded with flavors and quality nutrients

Looking for an easy way to help your plant-based family eat more easy vegan meals like this? Try our meal planning app “Prepear” FREE for 30-days and customize your family’s plant-based meal plans each week from our easy-to-use, family-friendly mobile app! You can add as many Lean Green DAD easy plant-based meals as you wish or you can sign up for a monthly paid membership to receive full access to a customized meal plan from Cory to stay as healthy as possible on your family’s journey! Sign up for free by clicking HERE!

Carrot & Sweet Potato Macaroni Recipe
 
Prep time
20 mins
Cook time
55 mins
Total time
1 hour 15 mins
 
Author: Kristin Mataluni
Recipe type: Lunch/Dinner
Phase: 2
Serves: 4 servings
Ingredients
  • 1 package elbow macaroni - prepared according to directions
  • 1 sweet potato
  • 3 carrots
  • 2 cups unsweetened almond milk
  • 1 tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coriander
  • 1 tsp curry powder
  • salt to taste
  • fresh chopped parsley for garnish
Method
  1. Peel the carrots and remove the ends.
  2. Rinse the sweet potato well, and add the vegetables to a large pot of boiling water. (The sweet potato will be easier to peel after it has boiled.)
  3. Boil the vegetables over medium-high heat, uncovered, for thirty minutes.
  4. Remove the vegetables from the water and place them all on a clean dry kitchen towel to cool for fifteen minutes.
  5. After fifteen minutes, peel the sweet potato and chop the potato and carrots into medium sized pieces.
  6. Add the vegetables to a medium sized saucepan.
  7. Add the almond milk and heat on medium-low, stirring often, for fifteen minutes.
  8. Add the spices and gently smash the vegetables with a potato masher or a fork.
  9. Add the sauce to the cooked pasta, and mix well.
  10. Garnish with freshly chopped parsley.
  11. Enjoy!
3.5.3251
 

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Potato salad can often be a dish that is a complete hit or a total miss. Sometimes too bland, mushy, or just flat out BORING. This delicious cauliflower, potato, and arugula salad offsets any objection people may have in regards to potato salad. It has loads of flavor, is packed with vitamins, and a crunch with every bite you take! Make potato salad a star dish again!

This Cauliflower, Potato & Arugula Salad Recipe is:
  • a simple vegan recipe
  • incredibly flavorful
  • a great plant-based alternative

Looking for an easy way to help your plant-based family eat more easy vegan meals like this? Try our meal planning app “Prepear” FREE for 30-days and customize your family’s plant-based meal plans each week from our easy-to-use, family-friendly mobile app! You can add as many Lean Green DAD easy plant-based meals as you wish or you can sign up for a monthly paid membership to receive full access to a customized meal plan from Cory to stay as healthy as possible on your family’s journey! Sign up for free by clicking HERE!

Cauliflower, Potato & Arugula Salad Recipe
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Kristin Mataluni
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
Ingredients
  • 2 cups blanched cauliflower
  • 2 cups boiled potatoes - peeled & cubed
  • 2 cups fresh arugula
  • ½ cup Dijon mustard
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • ½ tsp coriander
  • ¼ tsp salt
  • ½ tsp fresh ground black pepper
Method
  1. Boil the potatoes and blanch the cauliflower first.
  2. Then rinse the vegetables with cold water, before draining them and then placing them in the refrigerator - covered - to chill for at least an hour. (You can also do this the night before).
  3. To make the dressing - stir the Dijon, oil, vinegar, salt, pepper, and coriander together until the dressing is smooth.
  4. In a large bowl toss the arugula, potatoes, cauliflower, and Dijon dressing together and serve immediately.
  5. Enjoy!
3.5.3251
 

The post Cauliflower, Potato & Arugula Salad appeared first on Lean Green DAD®.

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Getting invited to a cookout is great but what do you do when you forgot to make a dish and its almost time to go? These cucumber salad bites are the perfect little lifesavers! You can make them in under 15 minutes with items that most of us have in our fridge/pantry! They are nutritious and have tons of flavors! You’ll be able to make a lasting impression at your event without all the stress of cooking a huge dish. They’re also great snack options to add to your plant-based meal plans!

This Cucumber Salad Bites Recipe is:
  • a great vegan option
  • easy to modify for larger batches
  • a crunchy and flavorful dish

Looking for an easy way to help your plant-based family eat more easy vegan meals like this? Try our meal planning app “Prepear” FREE for 30-days and customize your family’s plant-based meal plans each week from our easy-to-use, family-friendly mobile app! You can add as many Lean Green DAD easy plant-based meals as you wish or you can sign up for a monthly paid membership to receive full access to a customized meal plan from Cory to stay as healthy as possible on your family’s journey! Sign up for free by clicking HERE!

Cucumber Salad Bites Recipe
 
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Author: Kristin Mataluni
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
Ingredients
  • one cucumber
  • juice from ½ a fresh lemon
  • 1 - 15oz can garbanzo beans - rinsed & drained
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp paprika
  • ½ medium red onion - minced
  • 2 tbsp fresh parsley - finely chopped
  • 1 3 - 4oz jar pimentos - well drained
Method
  1. In a food processor - pulse the drained beans and the parsley with the salt, pepper, and paprika, several times until the beans are coarsely ground and the mixture is well combined.
  2. Transfer the mixture to a mixing bowl and add the red onion, lemon juice, and pimento - mix well.
  3. Scrub the cucumber well and rinse it before drying it. With a vegetable peeler, peel stripes down the length of the cucumber all of the way around. Then slice off the ends and cut the cucumber into ¼ inch slices.
  4. Sandwich about one tbsp of the salad mixture inside two slices of cucumber to create each cucumber bite.
  5. Enjoy!
3.5.3251
 

The post Cucumber Salad Bites appeared first on Lean Green DAD®.

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