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Formerly The Raw Project - Running on a Healthy Vegan Diet

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Easy , Whole Food Eats

October 6, 2016 by christine

Happy almost Friday! I’m ready for some downtime this weekend after our whirlwind trip. I still feel like I’m catching up on sleep, laundry, etc. from it and have not had much recipe experimenting time. But I did try this treat I scored at Grocery Outlet – Parsnip Chipotle Lime Cilantro Snip Chips.

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Crunchy with a hearty texture of dried parsnips, coconut, pumpkin seeds, and other goodies. Kind of a chunkier, healthier, and kickier version of veggie crackers and tasty by themselves.

Eats have been really simple this week – like this chickpea sweet potato saute with veggies, spicy curry paste, and plain almond milk.

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It was creamy, kicky, and satisfying.

There was also miso soup with Explore Asian’s Soybean Spaghetti and jalapenos.

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And a very simple tofu oil-free stir fry with yellow zucchini and purple cabbage seasoned with tamari.

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Heh, another oil free tofu stir fry with simple Lawry’s Seasoned Salt and what ever else I felt like sprinkling into the wok.

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Finally a huge salad with sriracha hummus dressing and chopped veggie burgers that Miko was very determined to share with me.

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He is obsessed with snacking on raw cabbage lately!

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And I am fried after a busy week at work, a lot of on call work activity, worrying about family, and keeping up with my training schedule! Until the weekend!

Filed Under: General, Product Reviews Tagged With: beans, chickpeas, easy plant based meals, easy tofu meals, easy vegan meals, easy whole foods meals, one pot dinner, one pot meals, plant based one pot dinners, plant-based, salad, soybean spaghetti, tofu, vegan, vegan one pot dinners, whole food meals

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

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