Hi Friends! I am so thrilled to announce that I have partnered with Vegetarian Times to create an online 6-Week Plant Powered Weight Loss Program!
I have created this program for anyone searching for inspiration, support, and a how-to guide to live healthier and happier while losing weight in the process. I hope that by joining this program youʼll see that healthy eating can be really fun, exciting, and down right delicious.
In this 6-week course, my primary focus is to coach you through sustainable lifestyle changes, step by step in a way that is easy to understand while helping you develop a healthy relationship with food. Once you understand WHY certain foods are so good for you and why others are not, once we dispel the many myths of food that exist out there, you can begin to enter into a whole new approach and way of thinking about food, nutrition and weight loss.
Some of you may be committed, long-time vegetarians and some of you may just be starting to investigate this way of eating. Some of you may just want some great plant- based recipes and bit of education to help you feel your best. You are all welcome, and I believe there is something for everyone in this program! And once you enroll in the class, you’re eligible to win 6 weeks of one-on-one coaching after the class is finished!
Here’s what you’ll get from the class:
- Bite-sized lessons: The program is broken down into educational lessons that distinguish between nutrition fact and fiction as well as action steps that you can begin to apply to your life right now.
- Global menus and go-to ingredients: You’ll learn how to make satisfying plant-based dishes that emphasize taste and encourage weight loss and good nutrition while promoting vibrant health.
- Reality-based, health-enhancing recipes: My recipes are nutrient dense, high in antioxidants, delicious, simple, and nourishing. Some of my favorites include smoothies, salads, soups and even desserts.
Iʼve been eating a plant-based diet for over 15 years now, and that change was the catalyst for a whole load of other positive changes in my life which have made me healthier, leaner and happier than I could have ever imagined. I learned along the way that changing your diet and maintaining it isnʼt about willpower. Instead, itʼs about taking the right approach.
Eating healthy and losing weight doesnʼt have to be complicated, in fact itʼs quite the opposite; if weʼre eating whole real foods in their most natural raw state, it doesnʼt get more simple than this. Regardless of where you are in your nutrition journey, Iʼd love to have you join me so that I can support you in making your plant-based diet lasting and sustainable. Your journey towards a healthier, happier, stronger YOU begins now.
Enroll in 6 Weeks to Plant-Powered Weight Loss today for only $69.99 — that’s more than 20% off — using the code PLANTPOWER20. And start feeling and looking your best!
P.S. — Don’t forget, one you enroll in the class, you’re eligible to win 6 weeks of one-on-one coaching from me once the class is finished!
Below is a sample of what a typical day looks like on my 6-Week Plant Powered Weight Loss Program!
As you can see, it’s about fueling your body with an abundance of healthy whole foods!
Breakfast: Almond Joy Overnight Oats
Mid-morning: Fruit Infused Water (strawberries, lemon & mint)
Lunch: Kale Caesar Salad with Smoky Chickpea Croutons
Snack: Sliced red bell pepper & cucumbers with guacamole
Dinner: Butternut Squash Quinoa Tabbouleh (recipe below)
Dessert: Raw Brownie
Butternut Squash Quinoa Tabbouleh Recipe
I love preparing ‘big batch’ meals that I can store in the fridge and pull out for lunch the next day. This recipe falls into the category of a perfectly satisfying and flavorful meal that tastes just as delicious the next day!
1 small butternut squash (about 1½ pounds), sliced into little ¼-inch cubes
2 tablespoons olive oil
salt & pepper
1 cup quinoa
1 1/2 cups vegetable broth
1 cup chopped fresh parsley (about ½ bunch of parsley, chopped)
½ cup chopped fresh mint (1 small bunch of mint, chopped)
1/4 cup minced red onion
¼ cup dried cranberries
1 lemon, juiced
2 tablespoons olive oil
Optional garnish: pumpkin seeds and/or crumbled feta cheese
Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender. Set aside to cool.
While the butternut is cooking, combine the quinoa and broth in a pot. Bring the mixture to a boil over high heat, then cover, reduce heat to low and cook for about 15 minutes. Remove from heat and let the quinoa rest for 5 minutes in the covered pot. Fluff with a fork and season to taste with salt. Let it cool.
Once the butternut and quinoa have cooled down, toss them together in your serving bowl. Add the chopped parsley, mint and red onion, as well as the dried cranberries. Squeeze the juice of one lemon into the bowl and drizzle in 2 tablespoons of olive oil. Toss and serve with pumpkin seeds and crumbled feta on top, if using.