WEEK 1

Healthy Eating Challenge Week 1

January 15, 2020
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21 days to form a new habit? No Problem.

Join this "Julie & Julia" inspired challenge to get you back into the kitchen cooking your way through Edible Nashville's most nutritious recipes. The simple focus is to increase the amounts of nutritious fruits, vegetables, legumes, and whole grains you eat throughout the day. You might notice most of these recipes are vegetarian, vegan, or "plant-focused". Caught! While we do not promote any form of diet-label, studies have shown adopting a whole foods, plant-based diet can lead to weight loss and improved heart health while also reducing the risk of diabetes and cancer. 

How does the challenge work? Each week provides a different recipe for each meal in order to expose you to as many new recipes as possible. Don't feel like you must stick strictly to schedule as you might be left with some great leftovers for tomorrow's lunch and we don't want to promote food waste.

#ediblenash and tag @ediblenash to show us your favorite recipe!

 

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Breakfast   

 

Naturally Vegan Lemon Poppy Seed Pancakes

Veggie Egg Muffins

Laura Lea's Blueberry Coconut Overnight Oats

Green Chia Smoothie

Gluten Free Honey Crunch Granola

Eggs Baked on a Bed of Garlicky Braised Beet Greens

Readyville Mill Whole Wheat Pancakes

Lunch

Sweet Cucumber Peach Basil Salad

 

Spinach, Hummus, Bell Pepper and Feta Wraps

Tomato & Egg Salad

Crispy Tofu Bowl With Broccolini, Edamame & Peanut Sauce

Avocado Club Sandwich with Marinated Portobello Mushrooms

Naturally Vegan: Cauliflower Rice & Quinoa Sushi

Roasted Beet and Arugula Salad

Dinner

 

Vegetarian Bean Soup

 

Teriyaki Salmon Bowl

Sesame Noodles

Sweet Potato, Kale, and Red Lentil Soup

Espresso Rubbed Ribeye, Kale and Herb Salad

Power Vegetable Coconut Curry

Lemon Risotto with Fresh Fava Beans

 

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