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COUPON CODE: THATVEGANMOM

[[FITNESS DIARY #7]]

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MEAL PREP videos:

WORKOUT SUMMARY:
– Performed 3 sets of each exercise (reps vary)
1.) Single-Arm Kettlebell (both sides): 10-12 reps
2.) Kettlebell Swing: 10-12 reps
3.) Single-Arm Kettlebell RDL (both sides): 10-12 reps
4.) Kettlebell side lunges + knee up (both sides): 12-15 reps
5.) Kettlebell swings with resistance: 8-10 reps
6.) Air Jump Squats with resistance: 10-15 reps
7.) Step-up Curtsey Lunge + Knee up + Twist: 10-12 reps each side
8.) Step-up Jump Squats: 12- 15 reps

RECIPES from PURPLE CARROT

BUFFALO CAULIFLOWER SALAD with FARRO & Ranch Dressing
Servings: 2
Cook Time: 25 min

INGREDIENTS:
– 1/2 cup Farro
– 1/2 cup hot sauce
– 3 tbsp. vegan butter
– 1 tsp. garlic powder
– 6 oz cauliflower florets
– 1 head green leaf lettuce
– 4 oz heirloom cherry tomatoes
– 1 carrot
– 1 celery stalk
– 1/4 cup Follow Your Heart Vegan Ranch

DIRECTIONS:
1. COOK FARRO
– Preheat the oven to 425 degrees. Add the faro to a small saucepan and cover with cold water (1 inch above faro). Bring to a boil. Cook until the grains are tender, about 18-20 min. Drain the faro and return to the saucepan, off of the heat.
2. MAKE THE SAUCE
– Combine the hot sauce, butter, garlic powder, and a pinch of salt in a second small saucepan over medium heat. Which until the butter is melted and remove from heat.
3. BAKE THE BUFFALO CAULIFLOWER
– Cut the cauliflower into smaller, bite-size pieces. Add the cauliflower to the buffalo sauce and stir to evenly coat. Using a slotted spoon, add the cauliflower to a baking sheet. Bake until browned in places, about 15-18 minutes. Reserve any remaining buffalo sauce. *I air fried mine and used half the buffalo sauce for lower fat
4. MAKE THE SALAD
– Trim and roughly chop the green leaf lettuce. Quarter the cherry tomatoes. Peel the carrot and shred with the largest side of the box grater. Trim and thinly slice the celery. Add the chopped lettuce, quartered tomatoes, shredded carrot, and sliced celery to a large bowl. Toss with just half the ranch dressing.
5. SERVE
– Divide the faro and salad between large bowls. Top with buffalo cauliflower. Drizzle with remaining ranch dressing and any remaining Buffalo Sauce. ** I omitted the extra buffalo sauce

Nutrition per serving (calculated with oil)
Calories: 590 Fat: 33g Carbs: 64g Protein: 15g

EGGPLANT FLATBREADS with Celery Tabbouleh & Mango Tahini Amba
Servings: 2
Cook time: 30 min

INGREDIENTS:
– 1 Eggplant
– 1/2 cup bulgur wheat
– 1 celery stalk
– 4 oz heirloom cherry tomatoes
– 1 shallot
– fresh parsley
– 2 tsp. za’atar
– 2 tbsp. + 2 tsp. champagne vinegar
– 3 tbsp. tahini
– 2 tbsp mango chutney
– 2 whole wheat pitas

DIRECTIONS:
1. GET STARTED
– Bring 1 1/4 cups water to a boil in a small saucepan. Trim the stem off the eggplant, then cut into 1 inch thick rounds. Sprinkle with 1/2 tsp salt, toss to coat evenly, then lay on a paper towel-lined baking sheet. Add the bulgur wheat to a large bowl, then cover with 3/4 cup boiling water. Cover and set aside to cook until the water is completely absorbed, about 18-20 minutes.
* salt draws out water from eggplant
2. PREPARE THE PRODUCE
– Dice the celery. Quarter the cherry tomatoes. Peel and mince the shallot. Roughly chop the parsley leaves.
3. BROIL THE EGGPLANT
– Set the oven to broil on high with the rack in the center position. Discard the paper towel from underneath the eggplant. Toss the eggplant in 2 tbsp. olive oil and the za’atar. Broil the eggplant until well-browned on top, about 5-8 minutes. Flip and broil until the other side is well-browned. another 5-8 minutes.
* Excess salt can be brush off and eggplant can be cooked on a pan as well
4. TOSS THE CELERY TABBOULEH
– Once the bulgur wheat is finished, add the diced celery, quarter tomatoes, minced shallot, chopped parsley, 2 tbsp champagne vinegar, 2 tbsp olive oil, and a pinch of salt and pepper. Stir the celery tabbouleh well and adjust seasoning to taste with salt.
5. MAKE THE MANGO TAHINI AMBA
– In a medium bowl, add the juice from the remaining champagne vinegar, tahini, mango chutney, and a pinch of salt. Stir the mango tahini amba well. Wrap the whole wheat pitas in foil and pop them in the oven until warm, about 2-4 minutes.
* I popped my pitas in the air fryer for 2 minutes
6. SERVE
Nutrition per serving:
Calories: 890 Fat: 40g Carbs: 106g Protein: 23g

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Thank you ! 🙂

FTC: This video is sponsored by PURPLE CARROT, however all opinions and thoughts are my own! I really enjoyed this service and know you will too! 🙂