Prepping and cooking food is one of the most important ways to stay on top of living a whole food plant-based (WFPB) lifestyle. To get set up for the week, these tasks typically happen on a Sunday or Monday evening for me. I like to mix things up and try different recipes because I do believe variety, and great health, are the spice of life!
With the cooler weather has come a hankering for Corn Chowder. It’s one of those things I’ve always loved while feeling guilty eating it. Luckily, guilt is on my list of negative and useless emotions that I’ve been putting behind me. After scanning my cookbooks and online recipes, I found Forks Over Knives to the rescue with its Easy Vegan Corn Chowder minus dairy, bacon or other unhealthy fats.
Aside from my taste buds, I also rely on a special taste tester who doesn’t discriminate against any foods 😊. The verdict came in as “really good” and “can’t believe this has no dairy in it”. It’s easy enough to prep and cook in under 50 minutes and is good in your fridge for 5 days, otherwise you can freeze it for up to one month.
Another recipe I made (not pictured) that earned a ‘thumbs up’ was the Breakfast Burrito Bake. I’m not sure about you, but when you get a taste of this casserole with freshly shredded potatoes in it, you likely won’t care what meal you eat it for.
Happy and healthy eating!
#wfpb #wholefoodplantbased #wholefoodplantbasednooil #vegan #T2D #type2diabetes #reversingdiabetes #winning #foodie