Pressing Tofu

Hello, my tofu-loving veg-heads!

First off, I bet none of you reading loves tofu as much as my 18 month old daughter. She seriously goes crazy for it!! …right out of the package! …and this is how I used to go crazy for it too, until I started pressing it!

Truth be told, I got my tofu press (pictured above) as a gift an embarrassingly long time ago, and it had been living in my cupboard until recently. I feel silly that a devoted vegan such as myself has just gotten on the Tofu Express, lol! Get it? 😉

So, why should you press tofu? Well, tofu is packed with water, and then it’s packed in water. So much water will naturally dilute any flavor, and this, my friends, guaranteed, is why many people say they “hate” tofu, or that the flavor is bland or boring. When you press the water out, you allow much more room for FLAVOR!! Many tofu recipes you will find instruct you to drain the tofu, cut it into cubes or slices and then cook it, and they are missing the one crucial step of SEASONING it! You don’t find recipes for beef or chicken without some seasoning instructions, so you have to show the same kind of love to tofu!!

You can marinade it the same way you would anything else, with your favorite herbs, spices and liquid seasonings such as tamari, teriyaki, or your fave veggie broth.

You can press your tofu by using a tofu press (like the one you see pictured) or you can use the “book & plate” method. Take a plate and line it with paper towels or a clean kitchen towel. Place the tofu block on the paper towels and put another layer on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or anything else heavy that would do. You’d want to press it for at least 30 minutes, if not overnight.

If you do cook with tofu regularly though, it may be worth it to invest in the tofu press. 😉

How many of you already press your tofu? What’s your favorite way to cook it? Share below, if you feel inclined! Definitely share some yummy recipes, if you have them!

Happy pressing!

 

 

 

Tasty Vegan Toddler Breakfast Ideas

Kids can be picky little buggers, can’t they? They may love something one day (or at one meal), and then turn their nose up at the same food the next time it’s on their plate. Thankfully, in the plant based world, there are a whole host of foods you can experiment with, and no animals will need to be harmed in the process!

My 18 month old daughter Alana is a pretty good eater, but I do wish I could get even more veggies into her! She does eat plenty by themselves, but others need to be skillfully hidden in things like smoothies or pasta sauces. 😉

Here are a few breakfast ideas and informal recipes that hopefully you can try with your mini plant eater! The recipes are just recommendations, so feel free to play around with them and make them your own by omitting or adding in ingredients your kiddo likes! Lord knows they’ve all got their minds made up about foods they will touch and foods they won’t! 🙂

  1. Avocado Toast sprinkled with a teensy pinch of sea salt and hemp seeds paired with pinto beans, apple slices and clementines (pictured above, and currently what Alana is really into). I use Ezekiel 4:9 sprouted bread.
  2. Kid-Friendly Green Smoothie:
    • 1/4 cup almond milk
    • 1/4 frozen banana
    • 1/2 tsp. almond or peanut butter
    • 1/4 tsp. ground flaxmeal or chia seeds
    • A few fresh spinach leaves
    • A dash of cinnamon
  3. Chia Seed Porridge:
    • 2 cups almond milk
    • 1/2 cup chia seeds
    • 1/2 tsp. vanilla
    • 2 tbsp. coconut nectar or pure maple syrup
    • Blend or whisk all ingredients except the chia. Once blended, add everything to a glass jar along with the chia seeds. Shake well, and place in the fridge for 30 min-overnight. Serve with fresh fruit or shredded coconut!
  4. Waffles (pictured below)-I like Van’s frozen waffles since I don’t own a waffle iron and I always sucked at making my own waffles anyway!! Van’s are great because they are gluten free. I serve it with a little peanut butter, a side of fruit and avocado slices. I serve avos (or “dado”, as Alana calls them) with pretty much every meal since Alana repeatedly asks for them. Would I really deprive an avocado lover their fave food? Of course not! I’m not a momster! 😉
  5. Oatmeal-either rolled or steel cut, you can’t go wrong with oats…well, unless your kids hates them, ha ha! I like making steel cut oats in my rice cooker, since I can set it and walk away:
    • 1 cup steel cut oats
    • 2.5 cups water
    • Pinch of sea salt
    • I use a Zojirushi rice cooker and set it on the “porridge” setting and it takes about 30 minutes. You can also soak your oats overnight, and hit start first thing in the morning. This speeds up the process just a tiny bit, but def, hit start right when you roll out of bed, so by the time you get to the kitchen, your oats are waiting for you.
    • Serve with maple syrup, fresh fruit, nuts, seeds, nut butter…the topping options are truly endless!
  6. Tofu Scramble–you know your kid is a vegan if she passionately motions that she wants tofu the minute she sees you take it out of the fridge! This would be my daughter!
    • 1/4 block organic, firm tofu, crumbled
    • 1/2 tsp. olive oil
    • 1 tsp. tamari
    • 1 tsp. nutritional yeast
    • 1/4 tsp. turmeric powder
    • Any veggies you want to add: onions, bell peppers, spinach, etc.
    • Heat a small frying pan, and when hot, add your oil. If using onions, add chopped onions and cook down for about 5 minutes until soft.
    • Add any additional veggies.
    • Add in your crumbled tofu.
    • Sprinkle with turmeric, then nutritional yeast. Add the tamari. Scramble.
    • It only takes about 2-3 minutes for the tofu to cook. Serve with any of your kids faves: avocado, tomatoes, beans, salsa!

I have to that feeding my kid is one of my favorite things about being a mom. It’s one area I don’t stress about. Believe me (and as you probably already know, if you’re a parent), there are plenty of other areas to stress about! Food should be fun, full of love, and experimental at this stage. Some days your kids will gobble everything on their plates, and other days, they won’t touch anything you try. IT’S OKAY. You’re doing great by making healthy options available to them! Keep up the good work, and if you need additional reinforcements, remember to reach out to me for help!

With love and joy in my heart from being of service to you, I wish you delicious mornings to follow!

Yours in health,

Dori (Alana’s mama)

 

Simple & Comforting Brown Rice Porridge

I usually make a big ol’ batch of brown rice weekly. I typically use it for lunches and dinners, but here is a yummy (and super quick) brown rice breakfast recipe that is great for the cooler mornings of fall and winter. It’s got cinnamon, which is naturally warming and spicy, and I also add almond butter to kick up the protein content, but you can use whatever nut butter you choose. Tahini would also be lovely in this recipe! 

Brown Rice Porridge

  • 2 cups pre-cooked brown rice
  • 1/2 cup almond milk
  • 2 Medjool dates, chopped
  • 1 tbsp. pure maple syrup or brown rice syrup
  • 1/4 tsp. cinnamon
  • 1 tbsp. almond butter (or tahini)
  • Teensy pinch of sea salt

In a medium saucepan, over medium-low heat, combine almond milk, sweetener, almond butter and dates. Bring to a low boil, and then simmer on low for about 5 minutes to soften the dates.

Add the brown rice, cinnamon and sea salt and cook for about 5 minutes until your rice is soft.

Enjoy immediately.

A little preparation can go a long way! Having pre-cooked brown rice is so helpful; especially if you lead a busy life and/or have kids! Brown rice is so versatile, as you can see!

Need more ideas for tasty and simple recipes and advice on how to incorporate them into your life? Contact me! I always offer a complimentary 30 minute consult where we can chat about your personal health related goals!

 

 

Confessions of an Avid Recipe Follower

So, I have a confession to make: I am not that original when it comes to food.

am, however, a good recipe follower. I think I used to be more creative, before Alana (our 18 month old daughter) came into our world, but now, I need meals to be quick, nutrient dense, and full-proof. Meaning, I don’t have a ton of time to play and tinker around with ingredients. That’s why my mode is typically to take one of my favorite cookbooks, pick out a bunch of recipes at the beginning of the week, shop according to what I’ll need for them, and cook only those. Lately, I’ve been alternating between Angela Liddon’s Oh She Glows books (there are two) and Thug Kitchen (also, two books, but I stick with the classic book “Eat Like you Give a F*ck”. It’s hilarious, if you haven’t picked that one up yet, btw…as long as you are okay with all the curse words!

I wanted to post photos of some recipes I’ve made this week since I am taking a break from social media, so I am not posting there. I know this may seem counter-productive, considering I “use it for business”, but I was finding that it was consuming a LOT of my time and energy. It’s not all bad. I LOVE social media, and I do see the good that can come out of it! I just needed to take a little break. Since not checking my phone every 2 minutes, I have found I have had more time for cooking and just enjoying my food, rather than cooking, snapping 57 photos of it, posting it and then taking all that time to include a meaningful caption for it…and let’s not forget all the hashtags! 😉 I’ll get back to it soon, I’m sure, but right now, I am enjoying my little social media “vacation.”

I also truly wanted to confess that I am an avid recipe follower, contrary to what some of you may believe regarding my talents in the kitchen. I do love going rogue and getting creative, but that hasn’t been my speed recently, since I like the idea of streamlining the areas of my life that I actually can control. You give up a lot of control once you have a child, but meal planning should be something that just happens without stress. Having good recipes and planning ahead make this all possible.

I still purchase and love recipe books! I never tire of them, and I love the idea of making something I can be confident will turn out the way it should so I can get back to being with my daughter and husband. Since Alana is eating with us full time now, and she’s also vegan, I love knowing I can make tasty, plant based foods that she can enjoy, too. Not that everything is a guarantee she’ll eat, but we at least try!

Now, obviously, these photos aren’t all I’ve cooked this week, as there are only 3 photos (and two are dessert-type foods, ha ha!), but I haven’t been obsessed with taking food photos since I’m not immediately posting them to social media.

The photos I’ve included in this post are all from Angela Liddon’s Oh She Glows Every Day book and the recipes are:

  • 6 Vegetable and “Cheese” Soup with Easiest Garlic Croutons (pictured above) pg. 143
  • The Ultimate Flourless Brownie pg. 199
  • Strawberry Oat Crumble Bars pg. 45

Not pictured, I’ve also made:

  • Green-Orange Creamsicle Smoothie pg. 13
  • Curried Chickpea Salad pg. 113
  • Golden French Lentil Stew pg. 145 (Alana LOVES this!!)
  • Shepherd’s Pie pg. 167 (my husband LOVES this!)
  • Soba Noodle Salad pg. 183 (I didn’t exactly follow her recipe, since I didn’t plan on this one, but had *most* things on hand–I mostly just used the dressing recipe and made the rest of the recipe up)

I hope that some of these recipes inspire you to cook–whether or not you like to follow recipes, or just need inspiration for new personal creations. There is nothing wrong with following recipes and using the same ones you like over and over again! I encourage my clients to purchase some of the books I love and use them along side my personal recipes I share with them. It’s great to build up your arsenal of healthy recipes! You can never have too many, and the more you play around with other people’s, the more comfortable you get creating your own!

Need more help or inspiration going plant based, or just getting more healthy in general? Contact me for a complimentary 30 minute Skype or FaceTime appointment! I can not only help you with recipes, but create an entire personalized plan for you that will help you achieve long-lasting and sustainable results and health!

Happy cooking!

Delicious Vegan Cheeses (alternatives to Daiya)

So, you may have recently read that Daiya cheese was acquired for a LOT of money ($352.5 million CD or $406 million US) by Otsuka; a pharmaceutical company. You can read more about the acquisition here.

Many vegans (myself included) are outraged, shocked and disappointed, as not only does it kinda suck to support BIG PHARMA, but Otsuka also tests on animals. So. Not. Cool. You can read more about the reasons a petition was created to oppose the acquisition due to Otsuka’s animal testing here.

Personally, I am so bummed, as Daiya was a staple in our household. I want to be supportive of their decision, but if they knowingly SOLD OUT to a company that causes harm to animals, sadly, I don’t think I will ethically be able to support them anymore. I get that there is another viewpoint; that the bigger the company, the farther they can take the product, and the more mainstream it can be. Daiya seemed (to me) to be doing pretty okay on its own! I’ve seen it in pretty much every conventional market (but then again, I’m in hippy-dippy southern California). I have seen it in other places as well, but I get it; it could go even farther–but the animal testing thing just makes me cringe and breaks my heart!

Well, thankfully, if you agree that animal testing is not okay, and want to support more ethical companies, here are a few alternatives you can try! Just want to note that I’m focusing on the ones that offer shredded cheese options. There are more companies that make beautiful, plant-based cheeses, I wanted to present some alternatives to shredded Daiya cheese here.

Follow Your Heart

 

Talk about an ethical company! I love Follow Your Heart so much!! First off, they started in Canoga Park, CA, which is my home town! Second, they’ve been in business for 45 years!!! Their philosophy is that “all people deserve access to healthy food, that we should have compassion for all living things, and that we have a responsibility to be good stewards of the environment.” Not only do they make shreds, but they make block cheeses, too! They have many soy-free options now (they didn’t always), that include mozzarella, cheddar, pepper jack and gouda! Yum!

So Delicious  

Now, I haven’t tried the shredded cheese by So Delicious, but IMO, everything they touch turns to gold. I have never been disappointed by any of their products. If you have tried it (or any of the products I’m mentioning, please let us know what you think!!)

Parmela Creamery 

Parmela Creamery  has an entire line of shredded, hard cheeses, meltable and nacho cheeses. They are artisanal and believe in the traditional ways of cheesemaking. They also believe in sustainability. Again, I don’t have much experience with this product. I have only tried their cheeses once or twice, but I plan on incorporating them more, as I’ve seen them appearing on more grocery shelves.

Trader Joe’s 

Ah yes, let’s not forget about our beloved Trader Joe’s vegan mozz! I don’t know why they don’t carry more vegan varieties. In all honesty, this cheese is good, but A LITTLE GOES A LONG WAY. It’s very “melty”, and you truly only need a little sprinkle for it to give you what you’re after. Also, I wish canola oil was not the second ingredient, but meh, use it sparingly. Here are the list of ingredients:

Water, Canola Oil, Cornstarch, Vegetable Glycerin, Arrowroot Starch, Tricalcium Phosphate, Pea Protein, Salt, Natural Vegan Flavors, Rie Maltodextrin, Latic Acid (Non-Dairy), Sumflower Lecithin, Xanthan Gum, Annatto (color), Powdered Cellulose (To Prevent Caking).

What can I say. I love Trader’s and the fact that they’ve been adding more and more vegan staples to their shelves recently! Nutritional yeast, kombucha, cacao nibs?!?! You da bomb TJ’s!!

So, there ya have it! Some ethical alternatives to Daiya, and dairy cheese, in general. …and hey, look, I am not about bad mouthing, or putting negative energy out there, and I do hope for the best for Daiya and what they hope to accomplish with Otsuka, but I do believe in putting your money where you mouth is. If you have strong ethical values, like a lot of vegan animal lovers I know, it’s important to believe that your choices matter, and that you truly do vote with your dollar.

Have you tasted any of these? What are your favorites? Do you have any to add to this list?

Are you looking to make the switch to a dairy free (aka cheese free) lifestyle? I’m here to support you! I know cheese is hard to think about giving up, but once you weigh all the positive health benefits, it’s hard to argue why you need to eat it. While we are on the subject, check out Dr. Neal Barnard’s new book on the subject, The Cheese Trap! It’s an interesting read!! Also, you can always contact me to speak more about weeding cheese out of your life for good!

Much love, cheeseheads! xo Dori

Copycat Ella’s Nibbly Fingers (vegan and gluten free)

After a long while of not buying anything for my kid that comes in a package, I succumbed to a few pouches (Trader’s has the best deal IMO and they are organic!), and a few cracker-type products. …and Ella’s. Oh, damn, they are so good (well, at least I believe this is what Alana thinks about them anyway), and although they aren’t too pricey, they seemed pretty darn easy to replicate. So, I finally went for it! …and they are probably a fraction of the cost of the real thing!

I looked around for some recipe inspo, and didn’t find much, so I truly just took the portions recommended for the flour (I used gluten free oat flour, since I try not to give Alana too many foods that contain gluten), and fruit portions, but then totally went rogue! Here’s what I came up with, and by the look on my daughter’s face (and the fact that she had one in each hand at one point) tells me they were a success! 🙂

Copycat Ella’s (Blueberry Banana Raisin)

  • 1 cup gluten free oat flour
  • 1/4 cup raisins
  • 1 handful fresh organic blueberries
  • 1 ripe banana
  • 1 teensy pinch sea salt (optional)
  • 4 tbsp coconut oil
  • 1/4 tsp flax meal

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Using a food processor, puree the oil, raisins, blueberries, and banana. Add sea salt (if using) and flax meal.

Move contents to a medium sized mixing bowl and fold in oat flour.

Shape about a tablespoon of your mixture into a “bar” shape (I used a little water on my hands because the mixture is a bit sticky) and line them up on your baking sheet.

Bake for 15-20 min. Let cool and store in an airtight container.

I gotta say, I enjoyed the taste of them too (since I had to try them for myself). I love the feeling of making healthy foods for my daughter to enjoy. I know exactly what goes into them and I can be confident she’s eating clean and vegan!

What are some of your favorite plant based DIY kid’s snacks to make for your littles?

Are you a plant based mama, or want to be? Want to transition your family to become plant eaters? Are you pregnant and want to confidently grow your baby on a purely vegan based diet? Need guidance? Contact me! Alana is living proof that kids THRIVE on plants! Just look at those rolls! 😉

 

 

 

Green Power Protein Salad

kalesalad

Well, hello there, 2017! It’s so nice to meet you!

I hope you all had an awesome time ringing in the New Year! Now, it’s time to revisit those goals and check in with how you are eating. So…how are you eating? Be honest! Are you “starting” a new diet this month?

My goal with my clients is NO DIETS. The goal is to help you transition to a healthy and sustainable lifestyle, so that when the new year creeps up, it’s not some daunting task to weed out all the junk! The reality is that you can eat clean 90% of the time, and allow for those treats you love (within reason) around those special times of year or whenever you’d like. It’s not about living a restrictive life; it’s about enjoying an empowered one!

Here is a kick ass, detoxifying and energizing recipe to get you pumped for your first week of 2017! I call it my Green Power Protein Salad! It’s jam packed with nutrients, plant protein and healthy fat!

Green Power Protein Salad

 

Ingredients (serves 4):
•1 bunch organic kale (your favorite variety), rinsed well and chopped
•1 can organic chickpeas (garbanzo beans), drained and rinsed
•1/2 cup pre cooked quinoa
•1 avocado, chopped

For dressing:
•1/4 cup olive oil
•1 tsp apple cider vinegar
•1/2 fresh lemon squeezed
•Water, to thin, to your desired consistency
•Sea salt and pepper to taste
Whisk and drizzle over salad, then toss!

First, place kale in a big bowl with a bit of olive oil and massage for a few moments. This helps break this rough leafy green down a bit.

Place kale and other ingredients in a bowl and drizzle with dressing. Toss to coat.

Will store for about 3-4 days in tightly sealed container in fridge.

For more delicious and healthy recipes or to get started on your health related goals, contact me! It’s my joy and purpose to serve you! HAPPY NEW YEAR!

Yours in health,

Dori

Get Real Get Healthy – Online Workshop!

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IF YOU TRULY WANT TO ACHIEVE HEALTH, YOU’VE GOT TO GET REAL WITH YOURSELF!

Coming this January: GET REAL GET HEALTHY, an online workshop!

Let’s GET REAL. It takes some commitment to get healthy, and it also takes getting real! Are you ready to finally lose weight and keep it off, have more energy than you know what to do with, know how to shop smarter and eat cleaner? Let’s get to the bottom of your road blocks and get you healthy once and for all. Once you take a real look inside, you can move past anything that’s holding you back and achieve sustainable health!!!

This workshop be done via Facebook, in a private group and will be a safe space for you to come to terms with any issues that may be holding you back from optimal health! Some issues may include time management, emotional eating, or having an on-going unhealthy relationship with food. We will discuss everything and support one another, and you’ll have access to me and my expert advice for an entire month!

The workshop will feature the following:

  • Live videos on health related topics
  • Live cooking demos
  • Group discussions
  • Goal setting
  • Journaling
  • Special guests
  • Easy, applicable ways to achieve sustainable health

Dates: Jan 2-Jan 31 / Cost: $75 

Sign up here: https://www.paypal.me/healingthrufood/75

This is the perfect way to start 2017!! …and heck, it would even make a great gift for anyone on your list that wants to get healthy! You can totally sign up a friend or family member to join you on your journey!!

Even though this workshop will be online, space will be limited to a small amount of people, because I want to keep it somewhat intimate. Sign up NOW to secure your spot and know that once you get through the holidays, you’ve already committed to your plan of action to start the new year off as healthy as possible!! Go YOU!

Once you’ve signed up, please email at healingthrufood@gmail.com with:

  • Your full name
  • Your name on Facebook (if it’s different)
  • Your best email address

I’ll email everyone closer to the date via MailChimp with more details!

I look forward to being your guide on this journey, and I’m confident you’ll learn a ton, but I’m also excited to get to know you and learn from YOU!

See you healthy peeps in January!!!

Yours in health,

Dori

RAWsberry Cheesecake – Raw Vegan Raspberry Cheesecake

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For those of you who follow me on Instagram and Facebook, you’ll remember that I told you that making a raw vegan cheesecake was on my goals list. Not only was this recipe super easy, it was so delicious! I totally recommend investing in a spring-form pan, which you can easily purchase from Amazon for about $13.

I served this to some friends who came over for brunch, so it was my first time to try it, along with them! I always get a little nervous about these things, don’t you? Like, “here’s something I’ve never made, and it’s our only dessert, so I hope it doesn’t suck.” I *have* made things that suck (if anyone at Lotus is reading, how about that fiery chocolate pudding, lol!!) as I am not perfect and we all have kitchen fails once in a while. …but this, this did NOT suck. This was vegan cheesecake heaven. Light, not too sweet, not too dense, creamy, tangy, and just…you have to make it! Promise me you will!!

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RAWSberry Cheesecake (Raw Vegan Raspberry Cheesecake)

Ingredients:
Crust:
1/2 cup raw almonds
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
Juice of 2 lemons
1 tsp. alcohol-free vanilla extract
1/3 cup virgin, raw coconut oil, melted
1/3 cup coconut nectar
1 cup fresh, organic raspberries (thaw completely if using frozen)

Directions:
1. Place nuts, dates and sea salt in a food processor and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base even throughout.
2. Warm coconut oil and coconut nectar in a small saucepan on low heat until liquid. Whisk to combine.
3. in your food processor or a high powered blender (such a VitaMix) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes, so be patient).
4. Pour about 2/3 (you don’t have to be exact–hard to mess up this recipe) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.

For more delicious and guilt-free recipes such as these, or for personalized coaching, contact me! I look forward to being of service to you!

 

Macadamia Fig Smoothie

FigShake

Fig season!!! Isn’t it the BEST???

I just picked up some organic figs from Whole Foods the other day, and woke up this morning and thought, “I need to make a fig-centric smoothie”. I typically use a chocolate flavored plant-based protein powder, and I didn’t want a “chocolate/fig” thing goin’ on, but I definitely wanted protein, so that’s why I thought macadamia nuts would be a good pair!

Figs are naturally high in fiber and potassium. They are also helpful for fertility as they contain a lot of iron, which are important for healthy eggs and ovulation.

I also sweetened this with yacon syrup, and if you don’t know much about yacon syrup, let me tell you about how wonderful it is!

Yacon syrup is extremely low GI, and safe for diabetics AND for candida! It won’t feed bad bacteria. Also, it contains fructooligosaccharides, which are PRE-biotics (food that feed GOOD bacteria). It has the consistency kind of like a thinner molasses, I suppose, and it’s rich in flavor, as it comes from a tuber native to South America.

Behold–the Macadamia Fig Smoothie!

Ingredients:

  • 1.5 cups almond milk
  • 4 fresh figs
  • 2 tbsp. macadamia nuts
  • 1 frozen banana
  • 1 tsp. yacon syrup

Blend away and enjoy!

Tell me…what is your favorite way to enjoy figs?

For more delicious recipes or personalized nutrition plans, contact me! I’m happy to be of service to you! xo-Dori