510 Eglinton Avenue West
Toronto, ON M5N 1A5
Learn to love your lunches!
In this second week of our Transition to Plants 5-week series, on Thursday, October 8th, you will expand your repertoire of plant-based recipes and learn that cooking with veggies never gets boring!
Marni also will give you all the tools you need to be a savvy, well educated shopper. Know how to read labels properly, how to analyze numbers on nutrition labels (and what they all really mean), and learn all about the hidden ingredients that don’t show up on labels. Plus, hear about the best health food stores and brands you need to STOCK up your pantry with the best goodies possible!
Menu: Kale and Cabbage Slaw, Quinoa Tabbouleh Salad, New Age Minestrone, Vegetarian Nori Rolls.
OR, join us for all 5 weeks of Transition to Plants!
Marni wrote the book on how to make Plant-Based DIETS simple enough for Dummies to understand, and now she wants to make it even easier for you with her new 5-week program. Transitioning to Plants was built with everyone in mind, no matter what stage of their plant-based journey they may be at.
Marni has made the transition to eating more plant-based meals so easy, that even the most stubborn carnivores will be leaving the program inspired. Learn to transform your plate, and you will always feel fully nourished after every meal you make. The benefits of a plant-based lifestyle have been publicized far and wide, and include healthy weight, better metabolism, improved immune system, improved cholesterol, and ridding your body of sickness and disease.
Join Marni for all 5 weeks, or an INDIVIDUAL class of your choice to get on the path to a plant-based lifestyle!
Week 1: Brilliant Breakfasts and Plant-Based Benefits.
Learn how to feel good with food and why your plate should be nourishing your body at every meal!
Recipes: Blueberry Pancakes, Morning Millet Granola, Turmeric Tofu Scramble, Liquid Smoothie, Homemade Hemp Milk, Amaranth Porridge with Fruit Compote.
Week 2: Lovable Lunches & How to Be a Savvy Shopper
Never leave the house with a less than satisfactory lunch again. You will learn how to make plant-based lunches that are easy, nutritious, and you will learn how to design them so that you can keep your energy high throughout the day without getting that mid-day slump. Plus, conquer the grocery store so that you know the difference between what will nourish, and what will harm you!
Recipes: Kale and Cabbage Slaw, Quinoa Tabbouleh Salad, New Age Minestrone, Vegetarian Nori Rolls.
Week 3: Supper Ideas & Building a Balanced Plate
Dinner will no longer be daunting whether you are cooking for one, three or five people. A balanced plate is the most important thing to keep in mind when you are going plant-based, and Marni will show you what it means to make a complete meal.
Recipes: Black Bean Burgers, Quinoa with Chickpeas and Spinach or Mushroom Chickpea Loaf, Tangy Tempeh Teriyaki, Warm Festive Farro Salad, Pesto Pasta with White Bean.
Week 4: Sides & Sauces + Dining Out
The options for plant-based alternatives are endless – especially when it comes to sides and sauces. In week 4, you will learn the best substitutes to keep your dishes creamy, hearty, or infused with flavour – without any need for cream, butter, or unhealthy ingredients!
Recipes: Balsamic Dressing with Beet Salad, Garlic Fries, Collards with Portabello Mushrooms, Spinach Almond Patties, Rosemary Cauliflower Mash, Miso Tahini Gravy.
Week 5: Make Healthy Desserts & Snacks Part of Your Day!
No more getting mad at yourself for reaching for seconds of these desserts and snacks. With specialty ingredients, all natural sweetness, and a completely balanced recipe, your body and your mind will be asking for more – and you shouldn’t feel bad about it!
Recipes: Brown Rice Krispy Bars, Apricot Oat Fig Bars, Chocolate Banana Bread, Jam Dot Cookies, Brown Rice Pudding.