PLANT-BASED MEALS TO GET SLIM THICC | high protein, simple meals

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TEMPEH & BLACK BEAN QUESADILLAS

Original recipe: http://bevcooks.com/2012/06/tempeh-and-black-bean-quesadillas/

The thing you need:

-no essential olive oil, just cooking spray

-3 tablespoons of minced garlic clove

-no jalapeno pepper

-2 Tbsp .. chili powder

-1 Tbsp .. cumin

-1/2 red bell pepper, diced (seeds, stem and ribs removed)

-3 oz tempeh

-1/2 cup black beans, rinsed

-1 cup green spinach

-1/4 cup dairy free cheese

-coarse salt and ground pepper, as preferred

-1 tortilla

How to proceed:

(same instructions, just tweak the components as above for 1 quesadilla and skip the sauce)

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TOFU BREAKFAST SCRAMBLE

Original recipe incorporated in TFN TEAM guides

The thing you need:

-water (to boil taters)

-4 cups (21 oz) russet taters, diced 2 lbs extra firm tofu

-1 tablespoons of essential olive oil

-1 cup onion, diced

-1 cup bell pepper, diced

-2 cups baby kale, stems trimmed 1⁄2 teaspoon salt (optional)

-1⁄2 teaspoon turmeric (optional)

-1⁄4 teaspoon pepper

How to proceed:

1. Bring a pot water to some boil. Briefly boil diced taters for approximately a few minutes to melt. Drain and hang aside.

2. Meanwhile, press tofu firmly between sponges to squeeze out excess moisture. Put aside.

3. Heat essential olive oil inside a skillet over medium heat, adding taters, cooking 3-4 minutes until gently browned in spots.

4. Add onion, cooking another 2 minutes until translucent.

5. Add tofu and peppers, cooking a couple of minutes while splitting up tofu having a spatula.

6. Add kale and spices, cooking about 1 minutes until kale is wilted and spices are aromatic.

7. Remove from heat and let awesome for five-ten minutes.

8. Divide evenly between four meal prep containers. Seal containers and put within the fridge.

This dish reheats easily within the microwave and can continue to 1 week within the fridge.

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PEANUT PAD THAI W/ CHICKPEA NOODLES

Original recipe composed by our kitchen adventures lol

The thing you need:

-1 serving chickpea (or regular) pasta

-6 oz extra firm tofu

-1/2 bell pepper, diced

-2 cups broccoli slaw

-pepper and salt, as preferred

(sauce)

-6 tablespoons of powdered peanut butter

-2 tablespoons of soy sauce

-1-2 tablespoons of stevia (or as preferred)

-water when needed to combine and obtain sauce consistency

-3-5 drops lime juice

-3-5 drops hot sauce, or as preferred

How to proceed:

1. prep pasta according to instructions on box, then put aside

2. prepare peppers and onions on medium-low till just soft

3. add tofu to pan, dumping spatula until you receive a crumble

4. mix sauce ingredients in separate bowl

5. reduce pan heat to simmer, add pasta and sauce, stirring to mix

6. serve and revel in 🙂

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