Thrive Forward {Giveaway!} + ‘Whole Foods to Thrive’ Book Review

Thanks to all who entered the {Giveaway}! This contest is now closed. The winner is Eleonora from Pinterest! I will be contacting you shortly to arrange the delivery of your new book! Congrats and enjoy!

Well, did you miss me? After 12 straight days of blogging it was nice to take a little break, but I gotta say I missed it! How many of you attempted one of the recipes for the ’12 Days of Naughty made Nice’ series? How did it turn out? You might think it is too soon to start thinking about getting more vegetables into your diet but I am really excited about what Vega and Thrive Forward have coming up in the New Year!

As many of you know, I have a strong interest in how food can heal the body. I am constantly looking for ways to educate myself on how to get the most out of the food I eat and serve my family. Although I am not a vegan, I believe in clean eating and I am always looking for ways to get more plant-based foods into my everyday diet.

Vega is in the process of launching a new program, Thrive Forward.

‘Thrive Forward is your free personalized online program, developed by Brendan Brazier to help transform your health for life, through plant-based nutrition. It’s an interactive, educational guide to help incorporate clean, plant-based nutrition and help you feel your best.

Built on the foundations of his Thrive book series, Brendan Brazier, leads you through a simple, yet comprehensive series of customizable lessons, recipes and fun challenges. Designed to help you build a foundation of knowledge for eating healthier, and ultimately, for feeling better over the long term – regardless of your existing dietary persuasion.’

 

By pre-registering now you will be the first to know about the program launch (and you get a free download of a recipe book!). When the series begins in January, you will take a short survey to help personalize your lesson plan. Topics will include clean eating, sleep, mood, stress, optimal weight, and sex drive just to name a few (I’m always interested in that last one ;). Each video comes with a call to action, small changes to implement and improve your overall health – one step at a time.

If you are wanting to learn more about clean eating, improving your health & get some yummy recipes at the same time, go to Thrive Forward and pre-register for this awesome upcoming program!

To get myself going on this program (aside from pre-registering), I read the book Whole Foods to Thrive by Brendan Brazier. Now, for those of you who don’t know me that well, I will have to admit that I don’t read a lot of books. Nope, I’ve never read 50 Shades of Grey and have no intention to. I love magazines, blogs, cookbooks and books on health and wellness.

What I love about this book is it doesn’t scream YOU HAVE TO BE A VEGAN! Brendan Brazier presents the information in a way that is not overbearing. He approaches eating more plant-based foods in such ways as; choosing food for its nutrient content not for the calorie content. In other words,  get the most bang for your buck! I love this view-point because it’s about choosing food that is going to nourish your cells and at the same time it will be better for the environment and on your wallet. I’ve said it before that eating more plant-based meals help to keep the food budget in tact and there are some visuals (which I love) to show just how much less a bean cost in comparison to a chicken breast. There are also visuals on the environmental effect that meat production has on our earth.

An entire chapter is devoted to nutrient-dense foods and gives an excellent guide on how to stock your pantry with such foods. I was very happy to see that what was on Brazier’s list of pantry items were things that we have already transitioned to in our household. And my absolute FAVOURITE part of the book was Chapter 6 – full of amazing recipes by varying chefs, for you to apply more plant-based foods into your diet. Recipes that caught my attention were; Chocolate Raspberry Chia Pudding, Quick Kale Avocado Salad, Curry Soup, Roasted Garlic Dressing, Beet Ravioli with Basil Macadamia Ricotta, Roasted Maple Glazed Brussel Sprouts and White Chocolate Raspberry Cheesecake with a Chocolate-Almond Crust. Uh, hello? Don’t those sound amazing??? I can’t wait to try them!

If Whole Foods to Thrive is any indication of what is to come in the Thrive Forward Program – then I can’t wait!

Vega has generously agreed to provide a copy of the book to one of my lucky readers! See the details below on how you can enter (up to 10 times!) for your chance to win this great resource!

Whole Foods to Thrive by Brendan Brazier

To Get the Goods! {Giveaway}

1. Share this post on Facebook and tag @ Roll With It Suzanne (this means you have to like ‘Roll With It Suzanne’ page on Facebook) = gives you 2 entries!

2. Register for the Thrive Forward program. Leave a comment on this post that you’ve registered = gives you 1 entry!

3. Like Vega on Facebook . Leave a comment on this post that you’ve liked Vega = gives you 1 entry!

4. Follow me on twitter @rollwithitsuz AND tweet ‘@rollwithitsuz can’t wait for #ThriveFwd program & to win your giveaway! #vegan’ = gives you 2 entries!

5. BONUS: Pin the Thrive Forward graphic on Pinterest tagging @suzannehendriks = gives you 4 additional entries!!!

That means you could have up to 10 possible chances to win this book! Oh yeah, we do it right here on Roll With It! Contest closes on December 28th, 2012. The winner will be picked at random and announced on January 2, 2013. Good luck to everyone!

This post was written by me and sponsored by Vega and Thrive Forward. These are my personal opinions and text. I was not influence to write a positive review for this post and took it upon myself to bring you awesome readers what I believe is very informative information to better your health!

Vegan Chili Tacos with Purple Cabbage Salad

Earlier this week I told you that I would be posting recipes in a new series called ‘Colour Your Plate’. This is the second recipe and it is perfect for the upcoming weekend! Cheapest colour you can buy in the veggie aisle. An entire purple cabbage, which cost me $2 and I made this salad earlier in the week, used it as a topping on green salad,  a side on a curry dish and now as a topper on vegan chili tacos.

If you are a wife/partner of a football lovin’ man, then you’ve probably made a few batches of chili in your day. Any other woman out there feel like you become a widow once football season starts? This weekend is American Thanksgiving – which means there will be tons of football on television. To add to it the Grey Cup is also happening this weekend (for my American readers that is like our Super Bowl). This means I will be spending the weekend by myself….with the occasional request by my husband to make “football food”. You might think that I would be able to cling the small parasite that I created for family time, but alas, no. My husband has converted our little 2 yrs old to the dark side of football. I knew it was over when my son started asking to wear his football jersey on non-football days while cheering “Go Bears, Go!”…sigh…

My go-to football food has always been chili. When we did the elimination diet we discovered that tomatoes have a negative effect on us. For my husband, he gets achy joints, for me, I get really bad acid reflux. So, chili was off the table for a while. However, I have revamped it and this vegan, gluten-free, tomato free version is just as delicious! Have your chili in a bowl or throw it in some gluten-free tacos topped with avocado, cabbage salad and some cilantro. Hot sauce is optional ;) Perfect for game day and your man will never know that it is extra healthy for him!

This week I was introduced by Vega to an upcoming online series called Thrive Forward. This is a free video series to be released in January and will be providing you and me with information on how to eat more clean and incorporate more plant based eating into our every day lives. To pre-register for the event, click here and you will get a free eBook. Thursdays, Vega will pose a Thrive Forward question and this week it was “How do you get your Omega 3’s?” My response was that I eat my chia seed (which I use in a lot of my vegan baking). Here, I’ve thrown them in the chili to add even more nutrients! Hope you all enjoy game day. All game day widows are welcome to my house for sweet potato brownies (recipe to come) and wine…ahem…I mean tea, of course…

 

 

Purple Cabbage Salad

INGREDIENTS

  • 1 whole purple cabbage
  • juice from 1 lemon
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

DIRECTIONS

1. Remove one or two leaves from the cabbage and discard. Cut out core and slice the cabbage into thin strips.

2. Place all ingredients into a bowl and massage with your hands really well together. Place in glass jar, cover and put in fridge until ready to use.

Vegan Tomato-less Chili
 
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 head of garlic, crushed
  • 2 tbsp maple syrup
  • ¼ cup no salt added chili powder
  • ¼ tsp nutmeg
  • ½ cup water (or more if necessary)
  • 3 medium sized carrots, diced
  • 2 fresh basil leaves, finely chopped
  • 1 can no salt added black beans, rinsed
  • 1 can no salt added chickpeas, rinsed
  • ¼ cup quinoa
  • 1 head of broccoli, small chunks
  • 1 leaves of Swiss chard, diced
  • 1 tbsp chia seeds
Instructions
  1. In a large pot, heat oil. Add onions, garlic and maple syrup. Cook until caramelized.
  2. Add spices and let heat for about 30 seconds for the aromas to awaken. Add water and stir.
  3. Add carrots, beans, quinoa and simmer for 5 mins. Stir in broccoli. If necessary, add more water to help everything cook.
  4. Once broccoli begins to get tender, add Swiss chard and chia seeds. Let simmer for a few more minutes.
  5. Serve in some gluten-free taco shells topped with avocado, cilantro, hot sauce (optional) and the purple cabbage salad.