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Double Chocolate Banana Oat Protein Pancakes:
Get the Recipe Here: http://bit.ly/1f4Bp4T #ThriveFWD #Protein #VegaSport  
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As a type 2 diabetic who has controlled and almost eradicated my diabetes with diet and exercise, I am really looking to take things to the next level, after 5 months of research, I find Brandon's approach, the thrive system, and the vega line brilliant, best of all, developed by a fellow Canadian.

I want to know how does the thrive diet fare with my condition. I can't see why this would hinder my goal of reversing my diabetes, since I am so close to being there, and I have numerous people asking me to share my secrets, I want to advocate the use of the vega and thrive lines of products and lifestyles, what experience has the company found with customers that are type 2 diabetics?

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Vega played a big part of my recovery from cancer... I wanted to share my blog on my Movember and why it is so important.
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Cozy Pre-Winter Recipe: Mac n’ Cheese
From Thrive Forward Recipe Center: http://bit.ly/TFRecipes
(Serves 6)
Ingredients:
2 cups brown rice elbow pasta
1 1/4 cup cauliflower, puréed
1 Tbsp extra virgin olive oil
2 Tbsp ground chia seeds
1 red pepper, diced
1 zucchini, grated
3 Tbsp almond milk
1/2 cup grated Daiya cheese
Sea salt and pepper to taste

Instructions:

Pre-heat oven to 375°F.

Boil water and cook pasta as directed.
Once pasta is cooked and drained, add back to pot, then add extra virgin olive oil, ground chia and almond milk. 

Mix well, then stir in cauliflower purée, grated zucchini and red pepper and Daiya cheese (reserving a little for topping).
Spoon mixture into small, individual-serving ramekins (or bake in muffin tins if you don’t have them). 

Sprinkle top with remaining cheese and bake for 20 minutes.

Remove from oven, and serve. If using muffin tins instead of ramekins, let cool, remove from muffin tins and enjoy!

Recipe is by Peggy Kotsopoulos, beVibrant. Peggy Kotsopoulos is a Registered Holistic Nutritionist who’s energy and passion for her work is infectious. 
She is the host of television show Peggy K’s Kitchen Cures on Veria Living TV, and author of Kitchen Cures (Penguin). 
She is also a returning guest on NBC’s Today Show, The Talk on CBS and resident nutritionist on The Steven and Chris show, airing on CBC and ABC’s Live Well network. And as a spokesperson, she’s a huge lover of Vega! 
Her press coverage, lectures and recipes have spanned across the globe inspiring and educating others on how to live a healthier, happier and more vibrant life.
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Here it is! #ThriveKitchen Photo Contest Grand Prize Packs: 
1. A complete #VegaWear by Tonic outfit!
2. Books from-Matthew Kenney-Everyday Raw Detox,Susan Feniger's STREET, Peggy Kotsopoulos, beVibrant- #KitchenCures, & Brendan Brazier-#ThriveFoods. 
3. Two large tubs of Vega One and two large tubs of Vega Sport Performance Protein.
Enter now: http://bit.ly/TKContestFBK
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Win Matthew Kenney's 'Everyday Raw Detox' book along w/ Vega product & much more! Enter the Thrive Kitchen Instagram contest:http://bit.ly/TKContestFB
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#ThriveKitchen Watch- 2: Clean Substitutions 101 – with special Guest Peggy K. Click here: http://bit.ly/TKLesson2 You don’t have to give up everything familiar as you transition to clean, plant-based nutrition. In fact, small simple substitutions are the easiest and most sustainable way to transform your current favorite recipes into new, cleaner versions you’ll love.

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#ThriveKitchen Recipe: Broiled Tofu Stir-fry with Fresh Pineapple Relish*
For more: http://bit.ly/TKitchen
PROTEIN
1lb. broiled firm organic tofu, cut into 1-inch cubes (buy pre-broiled, or follow directions below)

VEGETABLES
1 cup purple or green cabbage, shredded
1 cup carrots, shredded

WHOLE GRAIN
2 cups Organic brown rice, 
cooked

OTHER ESSENTIALS
1 Tbsp. sesame oil
F R ES H P I N E A P P L E 

RELISH
(counts as sauce and seasoning)
1/4 large red onion, chopped
1 tsp. sesame seeds
1 cup fresh pineapple, cored and chopped, or use pineapple canned in juice, not syrup (fresh tomato or mango can be used instead)
3 Tbsp. fresh cilantro
1/2 tsp. black pepper, ground
1 tsp. fresh jalapeno, diced
1 fresh lime, juiced, plus 1 tsp. lime zest 

TOFU (FROM SCRATCH)
1 lb. firm, organic tofu
Olive or grapeseed oil cooking spray
Low-sodium tamari (optional)

BROILED TOFU STIRFRY
1 In a large skillet or wok, heat 1 tablespoon sesame oil and sauté cabbage and carrots. 
2 Warm pre-broiled tofu in broiler until well-heated. 
3 Add to veggies and sauté until well incorporated.

FRESH PINEAPPLE RELISH
1 Dice fresh pineapple into small pieces. 
2 Chop red onion into small pieces. Rinse onion over hot water if you prefer a milder onion taste. 
3 Chop cilantro. 
4 Combine all ingredients in a bowl. Mix until ingredients are well mixed together. 
5 Top stirfry with 1 to 2 tablespoons of pineapple relish and serve with (or over) brown rice.

TO MAKE BROILED TOFU FROM SCRATCH
Pre-broiled tofu is pretty readily available, but if you can’t find it, 
you can do your own with these simple directions.

1 Pre-heat oven to 400°F. 
2 Cut tofu into (1-inch) cubes and arrange them in a single layer on a non-stick baking sheet. 
3 Spray tofu with olive oil or grapeseed cooking spray and bake 
for about 35 minutes; turn oven to broil for the last 5 minutes to 
give them a nice golden brown color. 
4 You can also brush them with a little low-sodium tamari for added flavor.
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#ThriveKitchen Thursday Recipe: Slow Cooker Oatmeal W/ Fall Flavours. For more recipes visit:http://bit.ly/TFWDcover
Recipe makes 2 servings

OATMEAL BASE
3/4 cup steel cut oats
2 cups water

MILK ALTERNATIVE
1/4 cup non-dairy milk such as 
rice milk, coconut milk, almond milk, quinoa milk, or hazelnut milk 

*Choose one flavor grouping according to personal preference, seasonality, or what you have on hand.

FALL FLAVORS
CARDAMOM AND ALMOND SPICE 
1/4 cup dried raisins 
1 1/2 tsp. vanilla extract
1/8 tsp. cardamom
1/4 tsp. cinnamon
2 Tbsp. slivered almonds
1/4 tsp. almond extract
1/4 cup Vanilla Chai flavor Vega One (added and stirred into oatmeal right before serving)

CINNAMON APPLE 
1/2 tsp. cinnamon
1 1/2 tsp. vanilla extract
1 small apple, washed, cored and diced
1/4 cup dried, unsweetened cranberries or goji berries
1 Tbsp. maple syrup (optional)

HOW TO MAKE IT
1 In the evening, add your oatmeal base ingredients and flavor 
ingredients to a small 1 to 2 quart slow cooker and let cook overnight on high (up to 10 hours). 
2 In the morning, serve your oatmeal in bowls. Thin with non-dairy milk until desired oatmeal consistency is reached (use less if you prefer your oatmeal on the thicker, more robust side). Stir and enjoy!

#ThriveKitchen Photo Contest: Post a #plantbased meal using #ThriveKitchen on Instagram?http://bit.ly/TKContestFBK
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Welcome to #ThriveKitchen! Check it out now: http://bit.ly/TFWDcover
25+ new recipes & 5 new videos featuring Susan Feniger, Matthew Kenney, Peggy Kotsopoulos, and of course, Brendan Brazier.
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