Remember our “Two Bunnies”?
🐇 Water first, veggies most
🐇 Weigh yourself each day and track your food

Today we will explore “Veggies most”! On each of the 2B Mindset plates (3 meals a day, one snack option), Ilana explains the importance of veggies! For breakfast, veggies are a bonus in addition to high protein, whole carb choices on your plate. For lunch, veggies should take up around half of your plate and for dinner, veggies are EVERYWHERE in addition to a protein!

If you follow the Ultimate Portion Fix, you may be thinking, no yellow container? How many greens in EVERYWHERE? How many proteins do you get in a day? The mind shift between the two programs is tough because they are SO different. There is no counting in 2B Mindset because the point of the program is to explore your eating habits, reconnect with what your body needs and how it feels before, during and after you eat!

Yes, carb-free dinners and full plates of veggies sounds challenging at first, but it is amazing how FULL and satisfied you can feel with the right veggies on your side!

Here is carb-free, veggies-most favorite to try!

Vegan Slow-Cooker Stew

INGREDIENTS

1 tsp. olive oil

1 medium onion, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

2 cloves garlic, coarsely chopped

2 cups low-sodium organic vegetable broth

1 (14.5-oz.) can diced tomatoes, no added salt

2 15-oz. cans chickpeas (garbanzo beans), drained, rinsed

1 Tbsp. curry powder

1 Tbsp. pure maple syrup

1 Tbsp. fresh ginger, finely chopped

½ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 dash ground cayenne pepper (optional)

1 medium head cauliflower, cut into florets

1 (10-oz.) bag raw baby spinach

1 cup lite coconut milk

INSTRUCTIONS

Heat oil in medium nonstick skillet over high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute.

Place onion mixture in 3-quart slow cooker. Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper.

Mix well; cover. Cook on high for 3 hours.

Add cauliflower. Mix well; cover. Cook on high for 1 hour.

Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.