Greetings!

We are heading towards a busy time of year for many people, so this week I wanted to share a couple recipes I use to make a huge batch of food to save time when I need it. One is the Chickpea Potato and Noodle soup - I fill the pot with healthy vegetables and make a separate batch of noodles or grains (often barley) to add to the soup during the week. It's a quick meal to make, and easy to reheat in minutes.

The other is my favorite plant-based burger recipe - crunchy, delicious, and doesn't fall apart! It does take some effort to prepare, but that's why we make a huge triple batch and freeze them all at once. This means meals are quick and easy for "future you". Throw a patty in the toaster oven while you dress up a burger bun. Find this recipe below too.

And don't forget! We are currently we are hosting TWO giveaways for a chance to win a copy of a great new cookbook by Ashley Madden! She wrote an oil-free and gluten-free cookbook with 80 new recipes called The Plant-Based Cookbook. Find a sample recipe from the book for Pad Thai Protein Salad, a gluten-free and oil-free meal in a bowl.

The giveaways end on December 20th at noon, PST, so make sure you check our website or Instagram for details, such as how to score some bonus entries!

Take care,

--Jen

Two chances to win The Plant-Based Cookbook: at PlantBasedRecipe.com, or on Instagram! Click or Tap below to go to Instagram to enter for a chance to win!

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My name is Jen, and I completed a graduate-level certification at Tufts University in Nutrition and Physical Activity. I wanted to make sure I was educated in nutrition before I wrote about the topic on a website.

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