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Let’s Get Shredded with Dr. Angie Sadeghi’s Salad!

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Let’s Get Shredded with Dr. Angie Sadeghi’s Salad!

#LunchBreakLIVEDr. Angie Sadeghi, MD – Gastroenterology, is a board certified gastroenterologist who incorporates Plant-Based/Lifestyle Medicine into her practice is our guest chef! We discuss the new FORKS OVER KNIVES short film (link: https://bit.ly/2LRri8v) about Brooklyn, New York Borough President, Eric Adams who reversed his life threatening diabetes with visual, vascular and neurological complications by changing to a “whole foods, plant-based” diet using the The New York Times Bestseller, “Forks Over Knives Plan” (link: https://bit.ly/2uN0CiP) as his guide. Please share this post with anyone you know who has any form of diabetes.

Dr. Angie shows us how to put a healthy meal together in her office that is full of fiber and micro nutrients that shouldn’t take longer than 10 minutes to prepare. Most importantly, these healthy meals can prevent and reverse disease. This salad will make you feel sexier and shredded. Dr. Angie is a fitness enthusiast, a mom, and a doctor. Find Dr. Angie on Instagram: @angie.sadeghi.

Recipe for the “Dr. Angie’s Let’s Get Shredded Salad”:

1 bag of Spinach

1/2 a can of Garbanzo Beans (Chickpeas)

1 block of Sprouted Tofu from Trader Joe’s

1/4 package of pre-steamed Lentils from Trader Joe’s

1 Persian Cucumber

1 cup Steamed Broccoli

Handful of Blueberries

See Also
vegan stew over rice and sauteed zucchini over a salad

Handful of Cashews

Sprinkle Nutritional Yeast

Sprinkle Pomegranate Vinaigrette

Sprinkle Balsamic Glaze

Enjoy and increase the portions above as desired. Dr. Angie tells us that we do not need to limit our portions.  A whole foods, plant-based diet is not about starving yourself, but increasing the metabolism. A low-fat, whole foods, plant-based nutrition boosts up metabolism by 16%. This lifestyle is more sustainable and fulfilling.

Ingredients for “Dr. Angie’s Let’s Get Shredded Salad”
Dr. Angie Sadeghi
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