Cleveland Rocks…Engine 2 Style!

If you’re a Drew Carey fan, you know that the theme song from his sitcom carries the message that “Cleveland Rocks!”  If you attended the 2 Forks Conference  in Cleveland this past weekend, you’ll have to agree that Cleveland really does rock.  And, I was witness to it rocking in the plant-strong sense from early Saturday morning, when the conference began, until dusk on Sunday when the conference ended.

The event was like this.  Assemble 300 attendees in a hotel ballroom, arrange a roster of the world’s most formidable health care professionals and plant-based chefs, and create an agenda that flows beautifully from the first “Good Morning, Cleveland,” to Rip’s final words of hope on Sunday evening.

What happened in between is rather amazing.  After Rip’s introduction, a lecture from Caldwell B . Esselstyn, Jr., MD (Rip’s dad)  set the tone for what would be the scaffolding needed to set a plant-strong life in place.  Not everyone who attended the event was plant-strong, many were on the fence.  Dr. Esselstyn’s talk was exactly the catalyst needed to help boost people over the wall and into the valley of eating a whole foods, plant-based, no oil diet.  After his talk, you could visibly see a sense of hope and determination on many attendees’ faces.  If you were in the hallway during breaks, conversations were hopeful and bright, “I think I can do this,” said one conference goer.

The roster of speakers was very impressive, each lecture and discussion was then followed with a live-chef demo from either Chef Del Sroufe, Chef AJ, Chef Darshana Thacker, and the duo of Ann Crile Esselstyn and Jane Esselstyn, RN.  The expertise displayed by each chef gave every participant a sense of hope in being able to master  plant-strong culinary skills in their own kitchen.  It was exciting to see people’s faces light up with excitement.  You could see the “ah-ha” moments coming to life with each chef’s demo.  The science behind the diet makes it easy to understand the mechanics of a plant-strong diet, but seeing the food prepared set those mechanics into action.

Since bountiful, plant-strong food was the backdrop to this event, it was important to have meals and snacks that were in concert with the pages of Rip’s books.  In actuality, plant-strong food was another “presenter” at the weekend event.  When a chef did a demo, each participant was given a delicious sample as the demo was taking place.  When we added up the amount of food, there were more than 5500 samples distributed.  If you’re doing the math, that means that there were 18 samples given to each attendee.

I’m not sure what my favorite element was from the weekend.  I got to spend some time in the kitchen where I worked closely with the culinary team.  When we ran out of Ann and Jane’s Kale Ceviche salad (after having already made 80 pounds), we quickly got into the “kale stripping mode” to make an additional twenty pounds of salad.  Teaching people the importance of prepping kale was key.  I answered this question a lot, “But, what about the oil and salt?”  It was fun to see the chefs’ sense of satisfaction when they were able to prepare a beautiful, plant-strong dinner.  By the end of the weekend, I do believe that the “back of the house” had some great hands-on learning experiences.  There were many teachable moments happening in the kitchen!

As the clock was ticking towards the end of the event, everyone was on board to watch the 2 Forks rendition of “CHOPPED.”  Chefs Del, AJ, Darshana, and Ann and Jane were at the ready to prepare a beautiful dish with secret ingredients.  Each chef received an ingredient box that contained an Engine 2 Pizza Crust.  When the competition began, each chef got “ into the zone” and  focused on creating a fine end product.   Talk about a variety of pizza!  From dessert pizza, to a heart healthy version (loaded with beets), each chef created a mouth watering pizza to behold.  A panel of judges selected the winner, who was Chef Darshana.

Fun aside, what grabbed me most was hearing people’s stories about recovery from a myriad of lifestyle related diseases.  Their stories about the benefits of a plant-based diet brought Rip’s message front and center.

Think you missed a great thing?  Guess what, there’s another 2 Forks Conference in November!  And, this time, it’s in California!   Click here for more info:

http://2forksconference.com/timeline_day/pasadena_california/

With Thanksgiving around the corner, the November conference will give you everything you need to prepare a delicious, bountiful, and plant-strong dinner for your family and friends.  And who knows, Chef Del Sroufe just might have an additional kitchen tip for you to make something new and delicious for your Thanksgiving guests.

Like I said at the top, CLEVELAND ROCKS, and this conference added a new tone to the expression.

Join us this November in Pasadena.  See you then!

 

 

 

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Fall Desserts and My Best Friend in the Kitchen

It was love at first sight.  I was frozen in my steps when I was grocery shopping a few years ago.  There was a lady doing a live demo with frozen bananas and a machine called a “Yonanas” machine.  At the time, (this was about three years ago) I had never heard of this kitchen wonder,  busy shopping, with a friend, we each lifted a Yonanas box into our carts, and off we went.  A new day had arrived in dessert-land!

I can easily say  that I have been the “hit” of parties when I have arrived with my Yonanas under my arm, in tow with lots of frozen fruit to make delicious frozen treats for all.  People are always amazed that something terrifically plant-strong can taste so delicious.  For a year, it was in my office, where we often had “Friday Sundaes.”  This easy-to-travel dessert maker is more popular than anything!  And, did I mention that it is super easy to clean? (My favorite part)

With fall around the corner, I wondered how I could recreate my favorite fall dessert, pumpkin “nice cream.”  This is a quick and easy dessert made with using canned pumpkin puree.  It will be perfect for Thanksgiving and quite easily replace the need for the taste and texture of pumpkin pie.

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“Engine 2 Yonanas Pumpkin Nice Cream”
 
1 (15) ounce can of pure pumpkin puree
1/2 cup of unsweetened Engine 2 almond milk
2 t of pumpkin spice (or equal amounts of ground cinnamon, nutmeg and cloves to equal 2 t)
1/4 cup 100% pure maple syrup
1 t of pure vanilla extract
Engine 2 Apple-Pumpkin Granola (it’s oil-free!!)
 
In a blender, mix all ingredients until blended to a creamy consistency.  Add more almond milk if necessary.
 
Place mixture in ice cube trays and place in freezer.  Once frozen, remove from freezer, and allow cubes to sit at room temp for 5-7 minutes.
 
Place 2-3 cubes into the Yonanas chute to start making a delicious and creamy Yonanas Pumpkin Nice Cream.  Place servings in individual bowls.
 
Garnish with Engine 2 Apple Pumpkin Granola.
Totally enjoy this plant-strong and delicious treat, courtesy of Yonanas and Engine 2!
Making a delicious pumpkin parfait will be the hit of all of your holiday parties.
Our friends at Yonanas are offering a special discount of 20% to our Engine 2 Diet readers.  Head to www.yonanas.com and at the checkout, use the code, “ENG2.” This offer includes free shipping for the new, Yonanas Elite.
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We think that Yonanas is the perfect plant-strong friend in the kitchen, especially for making delicious, nutritious, and healthy desserts.
Did someone say, “Nice Cream?”

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Plant-Strong Kitchen 101

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We got our first microwave in 1980.  It had a dial instead of buttons.  I remember cooking in it as a kid – poorly I might add.  It changed the way things were done at our house.  We didn’t have to ‘cook’ any more, we could just heat stuff up.  You may have grown up eating TV dinners, frozen pizza, mac n’ cheese in a box, bologna sandwiches and other pre-fab food.  The hot pocket generation!  My Mom worked a lot and my sister and I often cooked dinner for ourselves. We’d make it fun by pretending to be on a cooking tv show.  The results were often disastrous! When I had home economics in the 8th grade, I barely passed the class.  I was supposed to cut up a whole chicken and I de-boned it instead.  I still remember my teacher shaking her head hopelessly at me. I have never been one for following instructions.

I was marveling the other day at how big the frozen food aisle was at the grocery. You can get everything pre-fabricated these days. From pizza rolls to pancakes – no one needs to know how to cook any more. Steam in bag vegetables, potatoes, and shelf stable rice have changed the way we approach cooking as a nation.  Home Economics classes have all but disappeared.  I get tons of emails each week regarding How-to’s in the kitchen and the number one thing my clients want to learn is how to cook plant-strong.  Some have never baked a potato or ever made rice from scratch.  There is no shame in this, it’s just how we grew up in the age of pre-fab food.

Going plant-strong doesn’t have to be stressful.  It doesn’t have to consume your life. You don’t have to be a gourmet chef.   Sure, there are things you need to learn, but not all in one day.  You don’t have to make recipes with giant lists of ingredients.  You can make things as simple or as complicated as you want them to be.  This series is all about the simple.  This blog in particular is going to focus on basic tools and preparing your kitchen/family to be plant-strong.

Tools

All you need: a good non-stick frying pan, a cookie sheet, a good non-stick pot with a lid for rice ( I recommend one that you can put a steamer insert inside), a colander, a can opener, a cutting board, a good knife.

That’s it.

You do not need an arsenal of fancy equipment.  You don’t need specialty small appliances like a blender.  You don’t need to worry about non-stick coatings, other things like oils will do far more damage to your health.  Non-stick pans have come a long way since their introduction decades ago.  A good non-stick pan will make your life a lot easier, making oil-free dishes much more successful.  A good knife will make all the difference in your life as well.  I was always a cheapskate when it came to knives. I’d buy the cheap set, so I’d have every variety. None of them working very well.  Now I operate my kitchen with one knife a majority of the time.  Pick a good brand that feels good in your hand, my favorite knife is a Santoku, Hollow Edge 5 inch knife. I use it for almost everything.

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Next… Get a garbage can or a box.

Start going through your cabinets and refrigerator.  Get rid of anything with meat, dairy, oil of any kind, high fructose corn syrup, anything with sugar in the first three ingredients, and anything that is not 100% whole grain.  Donate unopened packages to a food pantry, give food to a neighbor or toss it. If you are in a household with others, this can be tricky.  I recommend a family meeting. Discuss what being plant-strong means to you, your health, your future as a family and the kind of support you need.  For some, this means having a separate cabinet where non-plant-strong foods live, for others it means asking a family to give it a try for awhile.  Simple statements like: Having chocolate in the house is really tough for me, so we are not going to have it in the house for one month, I hope you can support me in this endeavor. Or… I know this sounds tough, but let’s think of it as a learning adventure that we can have fun with together!  The point is to share this with your family so they know you are going to try it for a little while, not necessarily forever.  Going through cookbooks together an help as well.   If family members get to help pick the menu or dishes to try, they may be more excited to eat them. Check out the ebook The College Greens wrote specifically for families and kids! http://engine2diet.com/the-daily-beet/new-kids-family-e-book/ If in the end, you find yourself in a household, going it alone, we are here to support you in that effort.

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Portobello Pate

I live in Pennsylvania, and just a few miles from my house is Kennett Square, PA, the “Mushroom Capital of the World.”  Invite me to your house, and I will come with freshly picked mushrooms for you to enjoy.

With so many recipes for “Mushroom Pate” looming on the Internet, I had to give it a plant-strong whirl in creating a spread that would be oil-free and delicious.  I like to do things that are not too complicated, and this easy recipe meets the mark.

This recipe is so easy, that I am almost embarrassed to post it, but it is so delicious, that I must. It involves some Engine 2 Roasted Red Pepper Hummus, Portobello mushrooms, and garlic.

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Here we go!

Portobello Pate

Ingredients:  one large portobello mushroom, cut into slices; 2 cloves of fresh garlic, finely minced; and one container of Engine 2 Roasted Red Pepper Hummus; low-sodium Tamari

Add a teaspoon of the Tamari with a teaspoon of water, and “saute” the mushroom slices on a medium flame until they begin to wilt.  If needed, add more water.  Just as the mushrooms begin to wilt, add the minced garlic, and stir in pan for about one minute.

Remove from flame.

Add all contents of the pan (mushrooms, garlic, and any residual liquid) to your food processor or high-speed blender.  Next, add the E2 hummus.  Blend until the mixture is creamy and smooth.  If necessary, add an ice cube to the mixture, and blend again.  The ice cube will help to make the pate creamy and smooth.

Place finished pate in a serving dish and serve with your favorite veggies and or E2 crackers.

Closing Comments

They say that “hummus is the new mayo.”  But, actually, it is much more than that!  It is a great sandwich spread, dip, and it even tastes great slathered on an ear of corn!

Let us know how you enjoy this oil-free, nut-free pate.  I’m sure that it will fast become your new “go-to” party food or dinner accompaniment.

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What’s Up Doc?

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Carrots.  Who doesn’t love carrots?  I’ve been rather spoiled this summer with so many delicious varieties, and in so many colors, from deep purple, golden yellow, bright orange, and more.

I am also very fond of hummus.  There is no such thing as too much, oil-free hummus. It has become the new mayo.  The new salad dressing.  The omnipresent dip.  Really, what’s not to love?  It might be the most versatile and heart healthy food in the E2 arsenal of plant-strong foods and recipes. Oh, and did I mention that it is a great soup thickener?  True fact.

But, one day, I looked in the vegetable crisper and noticed that I had too many carrots.  And too many garbanzo beans in leftover containers.  It seemed like a natural opportunity to create carrot hummus. Quick and easy to make, and it was a crowd favorite at a recent dinner party I attended.  Its beautiful autumnal colors will be perfect for fall’s arrival (sorry, summer is almost over).

Want to make some carrot hummus?  This is a quick, easy, and delicious recipe that will soon become a crowd favorite.

Ingredients

One pound of carrots (peeling is optional)

One 15 ounce can of garbanzo beans (drained and rinsed)

1 teaspoon of ground coriander

1 teaspoon of ground cumin

(Note, 2t of curry powder can be used in place of the coriander and cumin, and it creates another great flavor)

1 tablespoon of low-sodium Tamari

2 cloves of fresh, peeled garlic

2 lemons or limes, juicSlidesed

Chopped, fresh cilantro for garnish, optional

How to Make the Carrot Hummus

Cut carrots into rounds, and place in a sauce pan with two quarts of water.  Bring them to a boil, and reduce flame until the pan simmers.  Allow to simmer for ten minutes, then add garbanzo beans.  Allow to cook for ten more minutes.

When done, strain beans and carrots.

In a frying pan on medium heat, take the cumin and coriander, and allow them to “roast” by cooking for about three minutes, while stirring frequently to prevent burning.

In a high-speed blender, add carrots, beans, spices, low-sodium tamari, garlic, and the juice of two limes.

Pulse on blender at high speed until you get the desired texture.  A high speed blender will give you a very creamy hummus.  If you use a food processor, it will be grainier, you might want to add an ice cube, which will help to make it smoother.

Serve in a bowl.  Choose your favorite dipping object… rice cakes,  veggies, or Engine 2 Crackers.  It’s also perfect for pasta salad.  Endless possibilities await this creamy and delicious hummus.  It’s also good on the end of a spoon!

You’ll find that the flavor is enhanced when you “smoke” the spices.

Carrots are loaded with versatility, and a plant-strong hummus is another way to create more delicious dishes.

Enjoy!

 

 

 

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Don’t Forget the Nutritional Yeast!

Those were my husband’s words to me as we were packing the car for our recent family vacation to Chincoteague Island, VA, a rather secluded and isolated place.  We rent a home each summer and do lots of cooking during our seven-day stay.  If you are Plant-Strong, forgetting the nutritional yeast on vacation, is as big as forgetting your bathing suit.  But, there is a difference:  Everyone knows what a bathing suit is, AND, they can tell you where to find one, if needed.  The words nutritional yeast only create a quizzical facial expression when you say, “Do you carry nutritional yeast?”  We visited health food stores, grocery stores and the like, but few had even heard of nutritional yeast.  I was even so bold as to leave the island and travel to a conventional grocery store some 30 miles away on the mainland.

Often referred as nooch, or hippie dust, nutritional yeast is a deactivated yeast product known in the form of flakes or powder. Some describe it as having a “grated cheese-like” flavor, and I think that is rather close to a good definition.  Many times, it is fortified with vitamin B-12, but on its own, is a significant source of some B-complex vitamins.  What I love best about using nutritional yeast are two things…it is a flavor enhancer, and it changes the texture of what you’re eating by creating a creamy texture to any dish.

But what happens if you forget the nooch and you are literally in the middle of an island?? Oh, and wait, I actually thought about having it shipped from a mail-order health food store, but decided to rough it without the nooch.

Five Things to Do When You Forget the Nutritional Yeast

1- First, do not panic.  Think of it as a way to create new dishes for your plant-strong arsenal.

2- Rely on using fresh herbs.  Sometimes, herbs are used as a garnish, but the reality is that they pack an armful of flavor.  So, create some new flavor profiles for your favorite meals.

3- Hello, Garlic! I roasted bulbs of garlic, then scooped out the garlic pulp–it added a sweetness to my mashed potatoes AND added some creaminess.  It’s hard to recreate creaminess without nutritional yeast, but the garlic was a great addition.

4-Looking for more creaminess in a dish?  Puree some vegetables, and add them to the dish you are making.  There’s a very flavorful creaminess awaiting your taste buds.  From pureed carrots, potatoes, and squashes, there is a plethora textures awaiting.

5- Nutritional yeast is the perfect coating for oven-fried vegetables.  But, there I was, stranded on an island with no nooch in my immediate future. I had a bottle of dried Italian herbs.  And what better thing to do with them than to use them as a coating for “oven-fried” zucchini coins?  They weren’t as creamy as I like them, but the herbs, again, created an entirely new flavor.

I survived my vacation.  The beach was wonderful.  Hard to imagine that my angst was caused because I forgot the nutritional yeast. But, it was smooth sailing.

Make sure that your nutritional yeast is stored in an airtight container.  Suggested storage is for the refrigerator. And, most importantly, make sure that the product is fortified with B-12.  Not all nutritional yeasts are.

When we got back to our home, the first thing I did was make a delicious bowl of steamed Brussels sprouts–schmered in nutritional yeast.  They were the creamiest dish of vegetables I had ever eaten.

Next year I will hand carry the nooch on a silver platter to our vacation spot.  I’ll never forget it, again, but, I think being resourceful was a huge help and still made my plant-strong dishes super delicious.

Just because you might forget the nutritional yeast doesn’t mean that you still can’t enjoy delicious, plant-strong food.

Happy Trails!

 

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Meet Christian Ledesma, Plant-Strong Teacher

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Meet Christian Ledesma

Husband and Father

Plant-Strong School Teacher

Rip first met elementary school teacher, Christian Ledesma in May, 2013, when Rip was visiting P.S. 244 in Queens, NY.  Christian was the wellness teacher at the country’s first vegetarian-based school..  Rip had to check the school out to spread some plant-strong goodness, and he and Christian forged a friendship at that time..

Later that summer, Christian attended PlantStock 2013, here’s a recap in his own words based on his experience with plant-based rockstars at PlantStock!!

E2:  What was your biggest take-away from PlantStock?

CL:   My biggest takeaway from PlantStock was that it is never too late to change. I heard many stories from participants, ranging from young “experienced” vegans to “newbies” in their 70s. Regardless of where you are on your health journey, it’s never too late to change or recommit to Plant-Strong living.

 E2:  How would you describe the overall climate of PlantStock?

 CL:  The overall environment at PlantStock reminded me of a family reunion with a side of college campus. You catch up with people, you meet new people with similar interests, and you’re constantly learning – from the experts and from the participants around you. I loved being at a place where everyone at least understood where I was coming from. There was a genuine interest from others about the other’s health journey.

E2:  What were some new things you learned that helped you better understand the concept of being “Plant-Strong?”

CL:   Having read a lot of plant-strong and plant-powered texts, I knew a lot of the basic information about the science behind nutrition and heart health. What was new to me was the information provided by Doug Lisle about the psychology around food. I was able to use the information from PlantStock about nutrition and the psychology of it all to help lead a workshop for parents about how to keep their students healthy. I was able to better explain why the brain chooses certain foods that may not be the healthiest choices. I was also able to use the information I learned to better explain our healthy school lunch to kids.

E2:  How would you describe the food at PlantStock?

CL:  The food at PlantStock was ridiculously amazing! If there are any people wavering on whether or not to go full Plant-Strong, the food would do the job. It was a great way to prove to those naysayers or doubters that eating Plant Strong is delicious. Every single meal and snack was superb.

E2:  Why is this a great event to attend?

CL:   I think everyone should attend this event. If you’ve read Rip’s or Dr. Esselstyn’s books, you should attend. If you’ve never read the books but want to learn more, you should attend. If you want a stronger foundation for being able to express what you know about health and nutrition, you should attend. If you are an educator, parent, spouse, sibling, child, grandparent, or just a random health-driven person, you should attend. And bring a friend or family member. You’ll have plenty to talk about afterwards and you’ll be able to travel the journey together. I highly recommend this even to educators and parents – educating the next generation is key to our planet’s health and theirs.

Rip recently met up with Christian in Minnesota, where Christian now resides.  The bonds created from plant-strong living run deep and solid.  For anyone who is “on the fence” about attending Rip’s retreat, we think that Christian pretty much explains (heartfully) why the event is so great…and important. Plus, you’ll meet new people who will be your friends for years to come.

This year’s PlantStock takes place at the Esselstyn Family Farm in Claverack, NY on Aug 15-16.  To learn more or to register, go to: http://engine2diet.com/eatstrongevents/.

We’ll see you on the farm in a few weeks!

Rip will be waiting for you!

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How an Engine 2 Retreat Impacted My Life

At the Esselstyn Farm

At the Esselstyn Farm/Plant-Stock

If you’ve been to an Engine 2 Retreat, you know that it is like going to camp for adults. As I look back to my own experience some five years ago, there are two distinct things in my mind. One, is that Rip was ever-present and truly wanted everyone to benefit from a plant-strong diet. The other is that, Rip’s mom, Ann Crile Esselstyn and his sister, Jane Esselstyn, RN were the constant in the week-long event, their cooking classes were so exciting!

At my retreat, when I knew that Ann and Jane would be teaching a cooking class, I’d arrive early to the location of their class so that I could sit in the front row. I just didn’t want to miss a thing. And, to speak candidly, everything I know about shopping and cooking in a plant-strong manner, I learned from Ann and Jane. I took copious notes. When I arrived home from the retreat, I had lists and lists of things that Ann and Jane taught their eager students. If I stumbled over a concept, I’d say to myself, “What would Ann do?”

As the Engine 2 Retreats have continued, Rip’s team has assembled an impressive roster of speakers—sort of like the “Who’s Who in the Plant-Based World.” If you’ve read a book about plant-based eating, chances are that author will be sitting next to you at dinner. The Retreats are always a very “up close and personal” experience. And, I’ll be honest, the first time Rip’s dad, Caldwell B. Esselstyn, Jr., MD, sat next to me at dinner, I could barely speak. I’d read every page of his best-seller, The Prevent and Reverse Heart Disease, (Avery, 2009), and there he was, the author, seated to my left. This was so different from any other workshop series I’d ever been to. There is no dais, and there is no “reserved table” for speakers. An Engine 2 experience is designed with the attendee in mind. It is a warm and caring environment where learning and growing are the two most important goals for your success.

A few weeks ago, someone asked me why I thought they should attend an Engine 2 Retreat. Without any hesitation, I said, “Well, if you want to define that moment in your life where you are re-routed to embrace a healthier life, the Engine 2 Retreat is that “moment.” Five years ago, that was my experience.

Before Engine 2, I was a serial yo-yo dieter. I could follow any diet for a short period of time, lose some weight, then return to the Standard American Diet (SAD). It is what I knew and how I directed my life. And, it was driving me crazy. The many pillars of Engine 2 all made sense to me. Food as medicine was an easy concept to grasp. If you’re tired of eating bad food, taking meds, and feeling just lousy, I’d suggest heading to an Engine 2 Retreat.

Plant-Stock has to be my favorite place on earth. With the backdrop of the beautiful Catskill Mountains in Columbia County, NY, this “summer camp” is better than any experience you could dream of. Fabulous speakers—and the most delicious, plant-strong food. Everything you have ever read comes to life. It all makes sense. It resets where you are today. For me, my Engine 2 Retreat remains a beacon of growth and redirection—five years later.

Plus, if you attend Plant-Stock, you can see Ann’s beautiful kale garden for yourself.

Plant-strong!

 

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Show Us Your Pie Contest

If you haven’t tried our new Engine 2 Plant-Strong Stone Baked 100% Whole Wheat Pizza Crusts – now is the time!

Available exclusively at Whole Foods Market locations.

showusyourpie

Guidelines and contest details:

Photograph your favorite Plant-Strong pizza on our Engine 2 Plant-Strong Stone Baked 100% Whole Wheat Pizza Crusts and post it to Instagram, Twitter or Facebook with the hashtag #showusyourpie for a chance to win!

Five prizes:

1- Grand Prize: $200 Whole Foods Market Gift Card
2- Most Creative Creation Awards: $100 Whole Foods Market Gift Card
2- Honorable Mention Awards: $50 Whole Foods Market Gift Card

Get creative! Show us your best ideas, your big game pizza or your family favorites – built on our Engine 2 Plant-Strong Stone Baked 100% Whole Wheat Pizza Crusts.

All creations must be comprised of plant-based foods only. Not responsible for entries that do not include the hashtag #showusyourpie or entries that do not meet the guidelines of this contest. This contest is not associated with Whole Foods Market, Facebook, Instagram, Twitter or any other entity. Contest entries are eligible when posted to the social media sources cited above from July 14-28, 2015. Early entries will not be accepted. Winners will be notified on July 29th, 2015. All photos entered in the contest become property of Engine 2 for Life, LLC.

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Show Us Your Buns Contest

If you haven’t tried our new Engine 2 Plant-Strong Organic Sprouted Ancient Grains Burger Buns – now is the time!

Available exclusively at Whole Foods Market locations.

showusyourbuns

Guidelines and contest details:

Photograph your favorite Plant-Strong burger or sandwich on our Engine 2 Plant-Strong Organic Sprouted Ancient Grains Burger Buns and post it to Instagram, Twitter or Facebook with the hashtag #showusyourbuns for a chance to win!

Five prizes:

1- Grand Prize: $200 Whole Foods Market Gift Card
2- Most Creative Creation Awards: $100 Whole Foods Market Gift Card
2- Honorable Mention Awards: $50 Whole Foods Market Gift Card

Get creative! Show us your best ideas, your crowd pleaser burger or your family favorites – built on our Engine 2 Plant-Strong Organic Sprouted Ancient Grains Burger Buns.

All creations must be comprised of plant-based foods only. Not responsible for entries that do not include the hashtag #showusyourbuns or entries that do not meet the guidelines of this contest. This contest is not associated with Whole Foods Market, Facebook, Instagram, Twitter or any other entity. Contest entries are eligible when posted to the social media sources cited above from July 7-14, 2015. Early entries will not be accepted. Winners will be notified on July 15th, 2015. All photos entered in the contest become property of Engine 2 for Life, LLC.

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