The American Health Care Act was passed by the House this week, which will repeal and replace much of the Affordable Care Act (Obamacare). If you’re concerned about your health insurance (as I am), coverage, medication costs, etc., now is the time to educate yourself on how you can take control of your own health.
You don’t need coffee.
HEAR ME OUT. Before you come at me with your pitchforks and large iced Dunks, I am not demonizing it or saying it is strictly forbidden all the time forever. I’m saying that 5th cup of coffee you desperately needed to stay awake and finish out the work day? It’s not doing you any good.
Release the death grip on your stainless steel tumbler because chances are, you already kind of knew this.
This is a digital cookbook with 47 gluten-free, dairy-free recipes donated by ACN grads. For 2017, ACN has chosen Community Food Centres Canada to benefit from 100% of proceeds, and we have a goal of raising $10,000 for the organization in 10 days.
Tomato soup is a staple in our house (ahem, apartment), and it’s a great heart-healthy option that can be customized a bit to include what needs to be used up in your pantry, like beans or fresh bell peppers. This week, we’re making it with chickpeas for an extra dose of protein and fiber.
I’m a creature of habit. I’ll order the same thing every time I go to a restaurant, and I’ll make the same meal a million times until I can’t even accept the taste anymore. This recipe was inspired by my first visit to Glass House in Cambridge, where I ordered the most delicious salad that I’ll probably order every time I go back, and will now also meal prep to death.
(I know, I said there would be more than kale here. But in order for there to be more, there has to be some, so here it is.)
“VE-gan cheese-CAKE?” That’s the exact inflection from everyone who ever hears of such a wild thing.
It can be done. Cashews, it turns out, are actually very versatile little things that are often used to replace many of your dairy cravings. It can transform into ricotta, milk, cream, frosting, alfredo sauce, other various cheeses, and most importantly – CAKE.
I came up with this recipe for my first workshop on gut-toning meals, and now I make it almost every week for lunch, it’s so easy and quick to whip together. Who knew that the little girl who would sit at the kitchen table until bedtime refusing to eat her vegetables would grow up to willingly eat brussels sprouts? There’s hope (and lots of dressing).
Juicing is a commitment. The appliance is a pain to clean, it takes forever, and sometimes spinach will get stuck and you’ll have to pull out globs of wet leaves to try and put back in the feed tube and get something good out of it. I’m really selling this to you, aren’t I?
But juicing is a really great way to get a TON of nutrients in your body all at once. “But what about the fiber?” you cry. “Can’t I just buy some Tropicana and get it over with?” you ask. Read on, my friends.
If you’re not a yolk person then I suggest you TURN AROUND NOW. Consider this as serious as the first episode of Walking Dead when Rick wakes up in the hospital and sees “DON’T OPEN. DEAD INSIDE.” painted on the door. We all know how that turned out. Listen to your warnings!!
Anyway, this recipe is for marinated tamari eggs – salty, sweet, delicious additions to your morning meal, a post-workout snack, homemade ramen, whatever you like. The key is to actually follow instructions, and you’ll be rewarded with gooey, sorta drippy but mostly gelled, perfectly half-cooked egg yolks.
As much as I love experimenting with different foods, I’m not above a good PBJ, but now that I’m not 5 years old, it’s time to upgrade the ingredients and move towards a more ~adult~ combo of almond butter and nutritious blueberry jam (ABJ?), packed with antioxidants rather than the usual corn-syrup bomb that is commercial jelly.