36 AUGUST 2022 Plant - based Wellness Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN B ack to routines, schedules and busier days in August! With a little planning, you can start the school year with healthy meals and get back in the swing. To make busy weeks go smoothly, I am a big meal prep fan. Taking a few hours on the weekend to get organized is worth its weight in gold. Here are a few of my favorite meals that last all week in the fridge and freeze well. I like to use glass lock containers for freezing. They stack nicely, and you won’t have any plastic leaching into your food. Make one on Saturday and one on Sunday to ensure you have plenty of go-to food for the coming weeks. This school year, try packing plant-based lunches for you and the kids. Below are a couple of easy ones to try! End of summer meal prepping Instant Pot plant-based chorizo chili Pita mock tuna lunches Almond butter and chia jam roll-up 1. If using an Instant Pot, turn on the sauté setting and add the oil. Sauté the onion for five minutes. 2. Remove the casing on the soy chorizo and add to the Instant Pot. Sauté for another five minutes. (If you aren’t using an Instant Pot, do these two steps on the stove.) 3. Add everything else and put the lid on. Set to high pressure and cook for five minutes or put in the slow cooker and cook for 3-6 hours on low. 4. Ready to serve. Top with red onion and chopped cilantro. 1. Rinse beans and put in a bowl. Mash with a fork to break down the beans, but don’t fully mash into a paste. You can also use a food processor or chopper. 2. Combine with celery, red onion, and pickles. Then add Vegenaise, Dijon and spices. 3. Stuff into pita bread, layer into lettuce cups, put on bread or make a wrap! Add tomato, red onion, and lettuce if desired. 1. Spread almond butter (or a nut-free butter like sunflower seed) on tortilla. 2. Layer on some jam. 3. Add sliced banana. 4. Roll up tightly and slice into pinwheels. Ingredients Ingredients Ingredients Directions Directions Directions • 1 tsp. avocado oil • 1 onion, diced • 1 pkg Soy Chorizo • 1 can (15 oz.) pinto beans, undrained • 1 can (15 oz.) black beans, undrained • 1 can (15 oz.) kidney beans, undrained • 2 cans (15 oz.) fire-roasted tomatoes, undrained • 1 can (4 oz.) diced green chilis • 1 tsp. cumin • 1/2 tsp. salt • 1 can garbanzo beans (drained) • 2 celery stalks, diced • 1 tbsp. red onion, diced • ½ tsp. Dijon mustard • ¼ cup Vegenaise (sold in the refrigerated section near the tofu) • ¼ cup dill pickles, diced • ½ tsp. salt • ⁄ tsp. each: cumin and smoked paprika • Salt and pepper to taste • 1 whole wheat tortilla • 2 tbsp. almond butter (homemade recipe on Instagram!) • 2 tbsp. chia jam • 1 banana, sliced Serves: 6 Serves: 6 Instant Pot or stovetop cauliflower curry 1. Put everything in the Instant Pot and set to high pressure for five minutes. Release pressure right away. Serve with rice. 2. To make stovetop, sauté onion and garlic for five minutes. Add everything else and simmer 10 minutes. Ingredients Directions • ½ onion, chopped • 4 cloves garlic, minced • 4 cups cauliflower florets • 2 cups butternut squash, cubed • ½ cup red lentils • 1 can fire-roasted tomatoes • 2 tbsp. red curry paste • 1 tsp. curry powder • 1 tsp. pink salt • 1 tsp. turmeric • 1 can coconut milk (unsweetened) • ¼ cup water Serves: 4 Arcadia News is looking for: NEWSPAPER CARRIER This independent contractor position in our distribution department delivers about 5,000 papers to 60+ stops while keeping accurate records. A detail-oriented person will excel here. Must be at least 18 years old, with a reliable vehicle (SUV ideal), valid driver’s license with a clean record and valid insurance. Some stops require walking up to 100 feet and all stops require carrying one or two 15-lb newspaper bundles. Work is 3-4 days per month, 5-7 hours per day. E-mail intro letter, resume or relevant work experience, and two work-related references to jobs@arcadianews.com . 3850 E Indian School Rd • Phoenix 85018 JOIN OUR TEAM!

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