![]() ![]() Vegetable and garbanzo beans foil packetsĪlways prepare a base of quinoa, brown rice, beans Pesto pasta - Use raw sunflower seeds because they are cheaper than pine nutsġ:02:20 Sheet Pan Dishes and Casserole Highlights Turmeric, lentils, and split peas - Ethiopian inspired flavorsĥ2:05 30-Minute Meals Highlights - Spend under $30 a week and only 30 minutes of time There’s no pretentiousness here - just plant-powered fun as she walks through her story and digs into some of the tips and recipes in her new book that will stretch your dollar and leave you with quick, easy, mouth-watering meals.Ģ9:00 Have a Well-Stocked Pantry and Freezerģ3:10 Smart Storage for Produce to Maximize Freshnessģ7:03 Recipe Highlights from Plant-Based on a Budget Quick and EasyĤ5:50 One-Pot Meal Highlights - Leave the dishes and messy kitchen behind with one-pot meals She’s created meal plans that show how to eat plant-based if you only have $25 per week to spend, she started the Plant-Based on a Budget Facebook group and has written multiple books, including her latest, which drops on March 7th - Plant-Based on a Budget: Quick and Easy, featuring 100 fast and healthy meals. Toni Okamoto ( ) has been on a mission to bust this myth to smithereens since she launched her website in 2012 to prove that healthy eating doesn’t have to be expensive. I mean, what’s more economical than potatoes, beans, and rice?! What is the most common myth about adopting a whole food plant-based diet? (Ok- besides that crazy fear of not getting enough protein).The biggest misconception is that this way of eating is expensive, unattainable, and elitist even. ![]()
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