Potato & Spinach Burritos and Cilantro Lime Rice & Salted Maple Pecan Fudge with Melissa Sherlock скачать в хорошем качестве

Potato & Spinach Burritos and Cilantro Lime Rice & Salted Maple Pecan Fudge with Melissa Sherlock

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-do... ------------------------------------------------------------------------------------------------------------------------------------------------------------- More Recipes From Melissa:    • Same Starchy Staple Different Delicious Pl...      • Same Starchy Staple Different Delicious Pl...   Melissa Sherlock is a Certified Food for Life Instructor, public speaker, and whole food plant-based coach who works with individuals to use lifestyle factors to improve health by focusing on the causes of chronic disease rather than the symptoms. Having lost both her parents to cardiovascular events, Melissa is passionate about turning around the damaging standard American diet. She focuses on helping people transition to a dietary lifestyle of whole plant foods to prevent, treat or reverse chronic disease, saving money for themselves, their employers and most importantly, improving their quality of life. Many lifestyle factors affect health, and Melissa believes that the fastest, cheapest, safest, and most effective way to improve health is by crowding out health-harming, inflammatory foods for nutrient-dense, health-promoting, healing foods. Her message is very much “food as medicine.” Melissa has taught Food for Life classes and workshops in private settings, grocery stores, full classrooms at her local community college, and at many Omaha companies, large and small, including Mutual of Omaha. She has been a featured speaker at the Omaha Health Expo for the past five years, from 2018 to 2022. She has spoken on the benefits of plant-based foods at many venues in Omaha, to any group wishing to hear the message. Melissa also formed a small non-profit called Lifestyle Health Alliance to spread the message of food as medicine to her community. Through the non-profit, she co-hosted a large, one-day conference attracting 1200 people from 22 states in 2019, and a smaller in-person and virtual conference in 2021. She enjoys continual learning at the growing number of plant-based conferences around the country. She is a foodie who loves sharing delicious, healthy food with others. Melissa has the following training and associations: Certified in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies and eCornell Graduate Certificate in Lifestyle Medicine from Creighton University in Omaha, Nebraska Certified Instructor for Food for Life nutrition and cooking classes by Physicians Committee for Responsible Medicine (PCRM), Washington, D.C. Vice President of Lifestyle Health Alliance, a non-profit 501(3)(c) Affiliate member of the American College of Lifestyle Medicine Co-Organizer, Plant-Powered Omaha, a PlantPure Nation community pod Certified in Forks Over Knives Plant-Based cooking via Rouxbe Online Culinary School You can find more about Melissa: Website: http://sherlocktruhealth.com/ Non-profit website: https://www.healthyforalifetime.org/i... Facebook as Sherlock TruHealth Instagram @Sherlock TruHealth Email: [email protected] In her teaching of nutrition and cooking, Melissa gives easy steps families and individuals can take right away to pack in more nutrients, lower chronic disease risk, and feel better in both the short term and long term. MELISSA’S POTATO & SPINACH BURRITO Inspired by Big Truck Tacos, Oklahoma City Ingredients: Two medium to large potatoes, cut in chunks and boiled or roasted 1 bag or small bin of Spinach—*see note 1 can vegetarian refried beans (no oil if possible—we like Trader Joe’s) Whole wheat tortillas, burrito size, or any size 1 jar Salsa verde 2 Tbs taco seasoning Avocado, mashed for topping. Optional toppings: halved baby tomatoes, black olives, cashew queso sauce Instructions: Boil the diced potatoes until fork-tender. Use these to stuff the burritos or roast in a hot oven on parchment paper until slightly browned. Can be made ahead and ready in the fridge. Prepare the spinach from either fresh or frozen. Use frozen chopped spinach, unthawed & squeezed fairly dry, or put a heaping bowl of fresh baby spinach in the microwave for a minute or two until it cooks down. Pat dry with a paper towel and snip with kitchen scissors. I usually just use the fresh spinach Prepare the refried beans by putting in a bowl and adding a splash of non-dairy milk to make them a little creamy. Optionally, rinse a can of pinto beans and mash well with a fork. Add taco seasoning and combine well. Smear 1/4 of refried bean mixture in the middle of the tortilla, add potatoes and spinach, leaving room to be able to fold over and overlap the tortilla. You can add a drizzle of cashew queso or salsa verde, jalapenos or hot sauce of your choice inside the burrito. Fold in both sides of the tortilla so they overlap and hold in the ingredients. Salted Maple Pecan Vegan Fudge https://avirtualvegan.com/salted-mapl...