Fresh and Light Veggie Pad Thai

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This is one of my favorite fast and healthy plant-based dinners. The addition of tons of fresh vegetables, tofu, and egg combined with whole grain brown rice noodles make this dish a nutrient powerhouse. It’s also a perfectly balanced one-pot meal that’s much healthier than any version you’d get in a restaurant. The best part is it still packs in all the savory, delicious flavor you get from a traditional pad Thai.

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    Summer Shrimp and Pineapple Stir-Fry

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    Stir-fries have always been one of my staple dinners. They are quick, versatile, and pack a variety of flavors and textures into a one-pot meal. Moreover, they are typically full of nutritious ingredients. Stir-fries are made up of mostly vegetables, making it easy to follow AICR’s cancer-protective New American Plate model: fill 2/3 of your plate with plant-based food and 1/3 or less is animal food.

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      Herb Roasted Turkey Breast with Vegetables: Thanksgiving Made Simple

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      A couple of years ago I wrote about making a AICR’s Thanksgiving porchetta-style turkey breast, as an alternative to cooking a full turkey. I loved the flavorful spices in this dish and the ease of making a turkey breast instead of an entire turkey; it saved time and it works well for a smaller crowd.

      This year I wanted to make a more simplified twist on that same recipe and make a one-pot Thanksgiving turkey that also included vegetables. This roasted vegetable and herbed turkey dish is packed full of flavor, easy to make, and is a healthier version of your traditional Thanksgiving meal.

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