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Vegetarian
Breakfast Burrito
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15 minutes
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#BREAKFAST #VEGETARIAN |
Suggestion: Make a sandwich by serving the eggs on a slice of toast.
February 21, 2019
Barley Buddha Bowl
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45 minutes
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#1-POT MEALS #VEGETARIAN |
A Buddha bowl should consist of a grain, an assortment of raw or cooked vegetables, a protein and a dressing. It is an excellent way to use up leftovers.
April 17, 2018
General Tao Tofu
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40 minutes
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#1-POT MEALS #VEGETARIAN |
Introducing tofu, a great vegetarian source of protein. You can use other vegetables and sources of protein for this stir-fry. Try peppers, green beans, chicken or shrimp.
July 16, 2017
Ricotta Cheese Penne
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30 minutes
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#PASTA #VEGETARIAN |
A vegetarian pasta recipe introducing ricotta cheese, a low sodium and low phosphorus cheese.
July 16, 2017
Curried Chickpea Salad
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16 minutes
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#VEGETARIAN |
This salad is low in protein and sodium and makes a great lunch or side dish.
July 16, 2017
Egg White Omelet
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10 minutes
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#1-POT MEALS #BREAKFAST #VEGETARIAN |
Introducing liquid egg whites, a source of protein without phosphorus, which is low in fat and sodium. You can also try this recipe with other vegetables.
July 16, 2017
Frittata Muffins (with video)
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30 minutes
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#BREAKFAST #SNACK ON THE GO |
Italy meets North America by making a traditional egg dish in a muffin tin. Enjoy a muffin as a high-protein snack or have two for a high-protein breakfast!
July 15, 2017
Green Bean Slaw
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25 minutes
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#VEGETARIAN |
Serve as a side dish for meats or fish. Dress it up with a protein, such as sliced steak or boiled egg and make it a meal.
July 14, 2017
Mushroom and Rice Omelette
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15 minutes
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#1-POT MEALS #BREAKFAST #VEGETARIAN |
If you have leftover rice in the fridge this recipe is a wonderful way to use it! Use the leftover half of the omelette in a sandwich the next day.
July 12, 2017
Chili-Lime Dip With Toasted Pitas
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5 minutes
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#SNACK ON THE GO #VEGETARIAN |
The dip goes well with raw veggies or as a sandwich spread with meat. You can keep the pita wedges in a tin for up to a week.
July 11, 2017