Wednesday, March 22, 2017

Bride-to-Be Bootcamp



Fellow Bride-to-bes!! This is for YOU! <3

I'm looking for 10 DEDICATED brides to build a community of support with for an entire year+!
Let's sweat for the wedding, and BEYOND! This isn't about feeling your best on one day of your life, but every single step of the way, and continuing for the long haul!


This community will have:
*Daily intense workouts you can stream from home or take to the gym
*Superfoods to reduce those late-night cravings
*Support emotionally and physically
*Bridal gifts and tips
*Private group full of resources, meal plans, grocery lists, and wedding tips
*Access to an entire yoga studio at your disposal when you need to relax from planning and get in the right mindset
*A book club to help you stay positive, excited, and PRESENT!

Yes, there is an initial investment. This is a YEAR of support so we are with each other every.step.of.the.way. Venues, cake tastings, dress fittings, list making, meal prepping....we will be there for each other for the long haul! <3

Email me at LaurenMcHughHealth@gmail.com with the Subject Line:"Say yes to the sweat!" and I'll respond within 24 hours!


LaurenMcHughHealth@gmail.com
**US/Canada Only Please*

Saturday, March 18, 2017

Lentil Mushroom Bolognese



I have been trying new recipes lately, and I used to always shy away from lentils and mushrooms. I'm not a fan of them, but that has CHANGED because this recipe is INCREDIBLE!

This is from the Oh She Glows Every Day recipe book, but I took out some harder-to-find items :)

You can definitely tweak it however you want, and I was going to actually put this sauce over zoodles, but 3 stores were OUT! So, you can sub spaghetti squash, veggie fusilli (shown), gluten free noodles, or whatever pasta you'd like!

What You Need:
- 2 tbsp olive oil
- 1 medium white onion
- 3 cloves of minced garlic
- 16 ounces sliced cremini mushrooms
- 1 tsp dried oregano
- 1 tsp dried basil
- 14 ounces pasta (or your choice)
- 3 cups marinara sauce (I used Red Bell Pepper marinara for a kick)
- 1 1/2 cups cooked lentils (the package will tell you how, it's super easy)
- 3/4 cup jarred roasted red pepper, drained and chopped


Tip: Use a bigger dish to fit all this in--it'll yield a LOT of leftovers.
Snapchat Username: Dream4tmrw

1. Follow the directions and make the pasta and lentils accordingly.
2. While those are cooking, chop the onion, and heat the oil over medium heat. Add the onion and garlic and saute until the onion is soft.
3. While the onion and garlic simmer, chop all the mushrooms. It'll look like a TON, but they shrink a lot when you cook them. 
4. Stir in the mushrooms and let their liquids get released and burn off for at least 5 minutes on their own. Then add the oregano and basil until the water cooks off--about ten or so minutes.
5. Once the majority of the liquid is gone, stir in the marinara sauce, cooked lentils, roasted red pepper you chopped, and stir well. Simmer over medium heat for a few more minutes. 
6. Drain the pasta and add to the lentil mixture. Combine the sauce with the noodles and coat the pasta. Feel free to add in red pepper, nutritional yeast, or anything else you want to top it with!


Serve on a plate, and enjoy! This is definitely a dish you'll want to keep reheating since it makes a lot of leftovers! It's great for the family :)

If you'd like more vegan recipes, tips, or help transitioning to vegan, shoot me an email: LaurenMcHughHealth@gmail.com







Wednesday, March 15, 2017

What I Eat in a Day as a Vegan


I get asked often what I eat in a day, how I meal prep, etc. and I document this weekly on my snapchat (Username: Dream4tmrw)! I thought I'd break down where I get my veggie servings in, according to my meal plan, and provide a sample vegan menu on an average day :):)

How I get in 5 Servings of Veggies Per Day:
1. Raw frozen spinach in my morning smoothie: you can't taste spinach, so sometimes I'll even double the portion!
2. Mixed Veggies with lunch: I always stir fry my veggies and mix them with my protein/carb. To see a sample detailed meal prep, click here.
3. Side Salad with lunch: I'll put some greens/lettuce in a bowl with raw baby carrots and top it with my homemade miso ginger dressing.
4. Mixed Veggies with Dinner: I usually have meals prepped (same as lunch), but another example dinner is Zoodles (1 serving of veggies), or my tofu stuffed bell peppers.
5. With dinner, I'll prep a delicious veggie dish, like curried cauliflower I have as a side with my zoodles, or stuffed bell pepper!
That's about 5-6 veggie servings in 1 day, that are already prepped, ready to go, and delicious!


To give you an overview, here is a sample of what my weekly meal prep looks like. It takes about 3 full hours from grocery shopping to completion! Need help with meal prep? Here are my top 5 tips.

On an average day, here is an example of my meal plan approved Vegan Menu

Breakfast: Superfood Smoothie that I BLEND, and sometimes top with toasted unsweetened coconut flakes
Lunch: Tofu Scramble with a side of quinoa, and 1/8 avocado and hot sauce
Dinner: Zucchini Noodles (aka zoodles) with my favorite Engine 2 Roasted Red Bell Pepper Marinara Sauce, and a side of the tofu stuffed bell pepper filling since I made a LOT for the entire week!!
:)

Tofu Stuffed Bell Pepper topped with Daiya cheese and roasted curry cauliflower <3

For snacks during the day, I'll have a side salad with baby carrots and my homemade miso dressing, and a pear or whatever fruit I have handy! :)



Are these types of blogs helpful? What would you like to see me post more about? Feel free to comment below, or shoot me an email at LaurenMcHugh14@gmail.com of what you'd like to see! 
:) If you need help as a transitioning vegan, click here for support! <3



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