July 2024: Plant-Based Updates from Melissa
Tropical Vacation, All-Inclusive Resorts, Strawberry Mango Tajin Margarita Mocktails, Nectarine Berry Crisp and More!
I hope you all are staying cool and safe in the heat. I was thinking today that we need to go back to Mexico to cool down! The sun was very hot, but the shade was bearable. Some rainy days were very peaceful and cooler, especially if you enjoy the gentle hug of humidity. And luckily the area fared OK despite Hurricane Beryl - we were able to leave as planned just a few hours before the airport closed.
This hot afternoon I enjoyed a salad with carrots, red cabbage, green and red onions, lentils, cooked potato, celery, and tomatoes in a lite goddess dressing - plus leftover rigatoni with mushrooms and sun-dried tomatoes. It’s never too hot for pasta for me!
Stay cool with this new frozen drink: a hint of spice and less added sugar in my latest recipe:
Strawberry Mango Tajin Margarita Mocktails
How to Eat Plant-Based at an All-Inclusive Resort
Here are some tips for researching reports and choosing plant-based options on your next trip:
Triple Berry Nectarine Crisp (Vegan and Gluten-Free)
Want a nice and light fruity dessert? Get a big bag of nectarines and try this easy bake:
Trending recipe - hint: save and freeze the water from canned chickpeas for this and other vegan recipes:
Celebrate World Chocolate Day…it was July 7th but let’s let the celebration continue!
Here’s an easy frozen dessert, no ice cream maker needed!
Thanks for reading this! I would so appreciate it if you shared my newsletter and blog, www.melissatraub.com with a friend who may enjoy it. Stay cool and I’ll be back with more summer recipes in August!
-Melissa