Portobello “Steak Sandwich” with Nona’s Potato Salad N ON A’S POTATO SALAD IN G REDIEN TS • 6 large yellow Potatoes • 1/2 cup olive oil • 1/8 cup vinegar white or balsamic • 2 celery stalks including leaves diced
PLANT BASED MEAL A DAY
• 3 green onions whites & greens diced • 6 radishes diced • Fresh oregano to taste • Salt and pepper
Optimum health through plant-based eating
T
he Plant Based Meal A Day program was created by Rose Serpico and Richelle Love, athletes and owners of Tri-it Multisport and RnR Events.Their passion for all things health and wellness led them to eating a plant-based diet, alongside promoting veganism into the triathlon community.
IN STRUCTION S Boil Potatoes until al dente, soft but still firm,
The ladies also saw a demand for plantbased recipes. Customers wanted information on what the women were eating at home. Rose and Richelle gathered all their tried and true recipes to create a simple navigation meal plan. The recipes are easy, no-fuss meals that pass the family taste test.
If you’ve ever met The Plant We really wanted people to them, you know their Based Meal A Day start looking at how they were zest for life fills the program is now cooking their classic family dishes. set up to send out room. Encouraging their customers, one email a week, For example, there are so many from newbies to the ways to make lasagna plant-based every Sunday, as elite to “Live The a subscription without compromising taste, Dream”. With the service. It aims to time or tradition. women's passion cover 5 meals for in fitness, they were ROSE SERPICO & RICHELLE LOVE the week plus a few constantly reminded special offers. As a of the benefits of eating a plant-based member, you gain access to the members diet. Vegan athletes have proven time only section on their website where you can and time again to perform better, recover find shopping lists, video series, nutritional faster and have a unique advantage over information and even features plant-based their competitors. chefs from around the globe. The transition to become plantbased was an easy decision for both athletes. All products at Tri-It Multisport and at any RnR Event are now vegan. From protein powders to energy bars, this clean fuel swap was a no-brainer.
Signing up with the program is easy. Jump onto plantbasedmealaday.com and you can start receiving all the benefits of being a member today. Build confidence in your lifestyle and start eating more plants. We can't wait for Sunday dinners.
about 20 min. Drain and place hot potatoes in a bowl. Add olive oil while potatoes are hot, this will keep them from drying out. Let potatoes cool, add the rest of the ingredients and mix. Adjust seasoning and oil and vinegar to taste. PORTOB ELLO STEAK SAN DWI C H IN G REDIEN TS • 4 portobellos, stems removed & put aside • 2 Tbsp. olive oil • 1 cup vegan vegetable broth • 1 medium onion diced • 1 garlic clove pressed • 6 Tbsp. balsamic vinegar • 1/2 Tbsp. soy sauce • 6 Tbsp tomato sauce • Salt & pepper to taste IN STRUCTION S Use a deep large frying pan and heat oil. Sauté onion and garlic for about 4 minutes. Add half of the veggie broth. Simmer for about 5 minutes. Add portobello tops and chopped up stems. Pour over top the rest of the broth mixed with balsamic, soy sauce and tomato sauce. Cover and cook for about 8 minutes. Turn over the mushrooms, half way through. Fill the caps with the onion mixture then serve!
