LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Banza + Plants

Banza + Plants

I'm a big BANZA fan. The chickpea based pasta is gluten free, great source of plant protein, and delicious. 

During May, BANZA is doing a 'plus Plants' campaign to spread some plant based love and recipe inspo. I'm jumping on board. While I am not a vegan or vegetarian eater, I am a plant forward eater and know the nutritional benefits of upping plant fiber and protein in one's diet. 


Pasta Salad

  • 1 Box BANZA Cavatappi 
  • 1/4 Red Onion, sliced thinly
  • 1/4 cup Golden Raisins
  • 1/4 cup Tamari Almonds
  • 2 bunches Broccolini, trimmed 
  • 1 tbsp Olive Oil


  • 1/2 cup Vegenaise 
  • 2 tbsp Maple Syrup
  • 3 tbsp Lifeway Tangerine Elixir 
  • 2 Garlic Cloves
  • Salt & Pepper to taste

Boil the pasta in salted water until al dente. Meanwhile, blend together all the dressing ingredients until smooth and set aside. Spoon 1 cup of the hot pasta water into a sauté pan with the trimmed broccoli. Sauté for just a minute over high heat, until the broccoli is bright green. Drain water and add the oil to the pan of broccoli. Toss in the cooked/drained pasta and all other ingredients. Sauté another minute on high. Remove from heat, let cool for a moment, then stir in the dressing and serve. 

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