Take the Whole-Food Wednesdays Challenge!

Hi, everyone!

I'm so excited this morning to be rolling out a challenge that I not only live everyday but one that I believe can be a stepping stone to drastically improving, maintaining or regaining your health.

It's no secret that I advocate a whole-food, plant-based diet. I applaud campaigns such as Meatless Mondays that encourage people to abstain from meat-based dishes at least once every week. What I’ve found, however, is that many don't take Meatless Mondays far enough. While reducing meat from your diet is a good first step, the type of food you eat in its place matters.

For example, giving up a 10-ounce steak in favor of white pasta with garlic and oil and a half loaf of Italian bread with butter is not a healthful option; however, replacing that steak with a whole-food, plant-based dish is.

That’s the goal of Whole-Food Wednesdays.

Together, we’ll not only work to reduce our meat intake but also to increase our consumption of plant-empowered foods. It’s a wonderful way to diversify our menus at home and also add delicious and healthful recipes to our growing repertoires. More than that, we’re helping our bodies and the planet.

Much like I do on Sunday evenings, I’ll post a tried and trusted whole-food, plant-based recipe right here every Wednesday morning. I’ll also share throughout the month on our Facebook page Eat This, Not That plant-strong tips.

Win a Free Cookbook!  Each of you who shares a whole-food, plant-based recipe, success story, fitness and nutrition win or technique, or your own personal Eat This, Not That plant-friendly example will be automatically entered into a drawing for a chance to win your own copy of one of my most treasured plant-empowered cookbooks! Share two little gems and you'll be entered twice. Send me three and you'll be entered thrice! You can comment directly on this site or e-mail me at breakingfour@gmail.com.

The raffle goes off at 5 p.m. ET on Wednesday, Dec. 26. Good luck!

Here’s today's first Whole-Food Wednesdays recipe.

Peace, love & kale!

Skinny Bitch Curried Chickpea Cakes
15-ounce chickpeas, drained and rinsed

1/3 cup sliced green onions, both white and light green parts

1/3 cup light coconut milk (I use Blue Diamond's Almond/Coconut Blend)

2 teaspoons evaporated cane sugar

2/3 cup breadcrumbs, plus 1/4 cup for coating

1 teaspoon curry powder

1/2 teaspoon nutmeg

1/2 teaspoon cumin

2/3 cup brown rice, cooked

1/2 teaspoon salt

2-3 Roma tomatoes, diced

1 small cucumber, diced

1 avocado, diced

In a large food processor, combine the chickpeas and green onions. Pulse until combined. Transfer to a large mixing bowl. Add the coconut milk, sugar, 2/3 cup of the breadcrumbs, curry powder, nutmeg and cumin. Stir together with a wooden spoon until well combined.

Stir in the brown rice and the salt.

Mold into 10 mini patties.

Line a cookie sheet with parchment paper. Place the patties on the tray. Bake at 350 degrees until brown.

Serve with diced avocados, Roma tomatoes and cucumbers over a bed of mixed greens. Use your favorite dressing (sparingly). I recommend straight balsamic vinegar or a freshly-squeezed lemon.

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