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My sister and I admit: cooking is not always easy, and we get it. Long days at work, summer activities, time spent with family and friends (maybe even that show you've been binge-watching), and with that all combined, meal prep and eating healthy can often take the side-burner. After working or spending a long day at the beach, we find that planning a good dinner becomes challenging. And it's not just dinner--any meal can get rather tricky, especially when we're crunched for time but still wish to enjoy a healthy, well-balanced meal. Ever feel the same? I'm sure a lot of you do. We all have busy lives, and that okay, because Forks Over Knives has our back, and with a few simple steps, it can have yours too! My sister and I are quite thrilled to partner with this company to highlight their beautiful magazine and try their online plant-based meal plan, which has become a wonderful, efficient addition to our weekly meals. They don't call it "meal planning made easy" for nothing--once you sign up, you have instant access to low-cost, healthy, and easy to make meals that can be ready on your table within a matter of 30 minutes or less. And don't worry: we've tried lots of them and the short answer: these meals don't disappoint. In fact, we haven't made one that we don't like! One of our favorites is their Kale Caesar Salad recipe, as pictured below. If you're not a fan of kale, you will be after making this salad--we promise! It's deliciously creamy, crunchy, and bursts with the right kind of flavor. Plus, who doesn't love a good Caesar salad, especially one that's plant-based at the same time?  But if you truly aren't a salad fan, or are craving something more hearty, don't worry--the online meal plan contains a host of other deliciously tasty meals, including our second favorite recipe: the Apple-Oat Pancakes (yay for gluten-free pancakes that actually taste good, am I right? We will review these next!). Also included in the planner is a filling, veggie stuffed Quinoa Green Goddess Bowl, a nourishing Big Green Smoothie, and a super-satisfying creamy Peanut Noodle bowl, just to name a few. So to sum it up, the Forks Over Knives online meal planner has thoroughly revolutionized our weekly meal planning, providing quick access to a great variety of choices that can be easily incorporated into your weekly meals, and just imagine--no more last minute grocery lists scribbled on random pieces of paper or your phone! Sounds too good to be true, right? Well, it isn't: Healthy eating without the haste couldn't get any easier. To sign up for yourself, head to the link here and create your own profile to begin. Once you sign up, make sure to tag us and Forks Over Knives on Instagram to share your creations! I'm sure you will enjoy them as much as we do! xxx  Below are some photographs of additional recipes we made from their magazine, which you can find at some grocery stories or online.   This blog-post was sponsored by Forks Over Knives. All reviews and opinions are of our own.
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As busy college students, we're always looking for quick and easy meals. Meal planning can be time consuming and makes it tempting to reach for junk food, so that is why we were so excited to try Green Chef, a company that delivers fresh, organic ingredients right to your door. Goodbye stressing about what's for dinner! How it works: Ordering is simple: choose the meal plan for your lifestyle (we chose vegan) and Green Chef sends three pre-chopped, easy-to-prepare meals, which is great for freeing up your time and providing a nourishing dinner that beats having the same old takeout or boring leftovers any day. More time for surfing, spending time with family, or simply binging Netflix after a long day in class! If you'd like to give Green Chef a try, use code 50OFFTWINSKITCHEN for $50 off your first order -- we promise you won't be disappointed.  The first recipe we tried was the vegan Chimichurri Cauliflower Tacos, which took roughly 30 minutes to make. The bold Latin American flavors stood out in this colorful dish made with roasted cauliflower, red pepper, and pepitas tossed in a herb-chimichurri sauce. We then piled it onto warmed corn tortillas topped with pickled red cabbage and onions, fresh cilantro, and refried beans to complete this vibrant, tasty meal. Next we'll be trying the Cajun Tempeh Bowl and Apple Farrow Bowl. Stay tuned!  In addition to tasking great, Green Chef is also USDA-certified organic and uses wholesome, fresh, and sustainable ingredients for every meal. Even their packaging is 100% recyclable! What a great way to give back to the Earth.
If you're like us and enjoy having fresh, quick meals and decide to give Green Chef a try, tag us in your creations on Instagram so we can see the dishes you create!  It's March 23rd and guess what day it is? National Chia Seed day! My sister and I enjoy adding chia seeds to our meals any day of the week, but today, we celebrated National Chia Seed day by making a bowl of decadent chocolate chia seed pudding for breakfast. We created this delicious recipe by using our favorite chia seeds by Mamma Chia, which are organic, Non-GMO certified, and of highest quality, resulting in a delicious, nutrient dense recipe that is packed with flavor and super-foods, making the ideal grab-n-go breakfast or snack. So what's so great about chia seeds? Chia seeds became all the rage several years back because of their incredible nutritional value, and they continue to hold that status--rightly so. Chia seeds are known for their healing abilities and energizing powers, and they're versatile to use in recipes, making them a wonderful addition to smoothies, oatmeal, yogurt, granola, salads, and even homemade snacks. Here are some of the reasons we love chia seeds:
 Total time: 24 hours Serves: 1-2 Ingredients:
Directions 1. Whisk together the cashew milk, maple syrup, maca powder, cinnamon, vanilla, and sea salt. Next, gradually whisk in the cacao powder. 2. Gradually add the chia seeds to the milk, stirring slowly to avoid clumping. Mix thoroughly. 3. Cover and place mixture in the fridge overnight, or at least 6 hours before serving (the chia pudding consistency should be thick). Top with fresh fruit, nuts, and seeds, or your favorite toppings and enjoy.  When it comes to Buddha bowls, the options are limitless. There are so many fresh veggies, healthy grains, and proteins you can mix together to create a wonderful bowl. My sister and I love colorful recipes because they are full of plant-based goodness, nutrition, and are fun to make. These protein packed Quinoa Buddha bowls are loaded with vibrant veggies, fresh avocado, chia and hemp seeds, and crispy roasted chickpeas by Biena Snacks, topped with a creamy maple-tahini dressing that blends wonderfully with the veggies. These bowls are a delicious, simple recipe that's packed with nutrition and flavor.  The key ingredient in this recipe is Biena Snack's Sea Salt Roasted Chickpeas, which give these bowls the perfect crunch. My sister and I have been obsessed with roasted chickpeas, but having a busy scheduling of balancing college, working out, and other daily responsibility, we often don't have the time we need to prepare and roast our own chickpeas. This is why we love Beina Snack's roasted chickpeas -- they're delicious, made with wholesome ingredients, packed with protein, and easy to add to just about any dish without any prep. We also love these roasted chickpeas as a healthy snack when we're feeling hungry, or as post-workout fuel.  Total time: 10-15 mins Serves: 1-2 INGREDIENTS
1. Divide the cooked quinoa into two bowls, then add the Roasted Sea Salt Chickpeas, cabbage, spiralized carrot and zucchini, green peas, avocado, spring mix, and chia and hemp seeds on top of the quinoa. Add additional toppings as desired. 2. In a small bow, whisk together all ingredients for the tahini dressing, adjusting flavor and consistency to taste. 3. Drizzle the dressing over the bowls and serve.  Buckwheat porridge is something we discovered recently, and instantly fell in love. It's gluten-free, has a delightful nutty flavor, and is full of essential nutrients. This delicious recipe is great for when you're craving something warm or want an alternative to oatmeal, combining fresh raspberries, chia seeds, a hint of vanilla, and Ibiza Superfood's Disco Mix to create the perfect warming breakfast. We love this recipe for two reasons: First, Buckwheat is an incredible source of health benefits. These include:
 Total time: 24 hours Serves: 1-2 INGREDIENTS
1. Mash the raspberries with a fork. Combine the buckwheat groats, the Disco Mix, raspberries, chia seeds, cashew milk, cinnamon, maple syrup, and vanilla in a bowl. 3. Place in the fridge overnight to allow the buckwheat and chia seeds to soften. The next morning transfer to a cooking pot and simmer on low until warm. Add extra milk if needed. 2. Serve in two bowls topped with fresh fruit or your favorite toppings and enjoy! |
Twins. 21 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts, and lifestyle.
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