HIGH FIBER RECIPES FOR WEIGHT LOSS

Here are some recipes you can add to your week to stay on track with weight loss!

Watch the video version here:

Chocolate Maca Latte serves 1

Ingredients

• 1 and 1/2 cups plant milk

• 1 tbsp cacao powder

• 1 tsp maca powder

• maple syrup to taste

• pinch of sea salt

•splash vanilla extract

Whisk all ingredients in a small saucepan and warm over medium heat until almost boiling. If it seems too thick add a bit more plant milk. Serve immediately.

Oil Free Pesto Salad Bowl serves 1 to 2

Ingredients

Pesto:

• 1/4 cup vegetable broth (adding a few extra tbsp if needed)

• 4 - 5 cloves of garlic

• 4 oz. fresh basil leaves

• 1 cup shelled pistachio nuts

• 1 tsp nutritional yeast

• salt, pepper, chili flakes to taste

Salad:

• 1 zucchini (spirialzed)

• 1 medium tomato (chopped)

• desired amount of mixed greens

• desired amount of red cabbage (grated)

• juice from 1/2 medium lemon

•sprinkling of Vegan Parmesan (recipe below)

Vegan Parmesan (adapted from Cookie and Kate):

• 1/4 cup hulled hemp seeds

• 2 tbsp nutritional yeast

• 1/4 tsp garlic powder

• salt to taste

Rinse & take basil leaves off the stems, discard the stems & lay the leaves flat on a clean dish towel to rid them of excess water.

In a food processor put ingredients in this order (order provides liquid at the bottom & allows the basil leaves to have some weight on them so that they get properly processed): veggie broth, basil leaves, garlic, pistachios, nutritional yeast, salt, & black pepper.

Process until mostly smooth, stopping to scrape down the sides as needed. Add a bit more veggie broth to get things moving if it seems too dry.

Make the vegan parmesan by placing all parmesan ingredients in a jar with lid and shake until combined. tore in the fridge up to 3 months.

Assemble your salad, and top with pesto and fresh squeezed lemon juice. Toss to combine and garnish with Vegan Parmesan.

NOTE: Vegan Parmesan stores well in the fridge up to 3 months.

Pad Thai serves 4

Full recipe can be found in my cookbook Eating Whole

Raspberry Chia Pudding (from the Medical Medium Blog) serves 2

Ingredients

Chia pudding:

• 1 cup raspberries, fresh or frozen

• 1 cup plant milk

• 2 tbsp maple syrup or raw honey

• 1 tsp lime zest

• 1 tsp lime juice

• 3 tbsp chia seeds

Place the raspberries in a bowl and mash very well with a fork or potato masher. Stir in the milk, maple syrup, lime zest, lime juice, and chia seeds. Set in the fridge covered for 2-3 hours, until thick and jelly-like.