As the nights get longer and colder, we often turn to hearty dishes to warm our bodies and souls. This vegan twist on a classic ragu bolognese is the perfect recipe for cold winter weekends.

Packed to the brim with vitamins and fiber, it's so deep and rich and savory, you’ll be surprised there’s no meat, and even more surprised at how macro friendly it is.

Mujaddara is generally made using brown or green lentils and rice, that can be seasoned with cumin, coriander, or mint. Lentils are a great vegetarian source of protein.

Let me preface this by saying that food, and your relationship with it is deeply personal. There isn’t a right or wrong answer, approach, or solution. Oftentimes we spend too much time and energy focusing on, “what’s next” in regards to our nutrition instead of acknowledging how our current approach is serving us.

Micronutrients are the vitamins and minerals required by the body. Whether you eat meat or follow a vegan diet, we all need micros. Macros get a lot of attention and unfortunately, that means micros often get forgotten. By not getting enough micros, you are increasing your chances of developing health issues. Micros serve a variety of purposes.

Anyone can benefit from this guide, whether you are vegan, vegetarian, pescatarian or you just want to incorporate a meatless Monday.

Looking for a Vegan option for a recipe on the grill?! Try Grilled Vegan Skewers…

What’s my go-to protein source? Tofu! Tofu is packed with protein, it has several health benefits and it’s extremely versatile. Here is one of my favorite ways to make tofu. This recipe is also great for anyone who wants to incorporate a meatless Monday into their week!