Misfits Market Highlight - Virtual Vegan Shopping Haul

I’m excited to highlight another plant-based shopping haul with you today. My first order arrived from Misfits Market, a weekly produce delivery service that brings fresh fruit and veggies to your doorstep. It feels kind of like a CSA delivered right to you. I’m super happy with the quantity and quality of what I got - broccoli, kale, zucchini, celery, carrots, potatoes, an onion, an acorn squash, mangoes and oranges - all in my first haul. Everything you see in the photos here, all for $22. Pretty amazing. I’ll include some information below on why they’re “misfits.”

My weekly subscription is the smallest size but I feel like I got a solid amount of produce with it.

While this post is not sponsored, they do offer a referral program so if you use the code below, you’ll receive 25% off your first box and it kicks back 25% off a future box to me, too. Win-win.

Code: COOKWME-PE4QBK

Due to the high demand during this Corona virus pandemic, they are currently running a wait-list. I would recommend getting your name on this list.

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Their Purpose: “Almost half of the food grown by farmers in this country is never sold, but eating healthy keeps getting more expensive. This is a cycle of food waste that needs to end, and there’s a very simple solution to this very ugly problem. Eat Misfits Market.”

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How it works (from the Misfits website)

1. We source fresh organic produce that farms and stores can’t sell.

2. You choose your box size and delivery frequency.

3. We deliver a box of Misfits Market straight to your door.

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IN MY OPINION, Misfits Market IS good FOR…

• Anyone in self quarantine who cannot or do not want to go to a grocery store

• Busy parents

• People who do not enjoy shopping in person

• People who like to eat organic

• People who want to help combat food waste

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A big thank you to all of the farmers, companies like Misfits Market getting that produce over and out, shipping and handling, everyone involved. I have so much gratitude to those bringing us our food always and especially during these unknown times of the Corona virus.

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Are you a Misfits member? Do you love it? I’d love to know your thoughts. Leave a note in the comments below or join the conversation on Instagram.

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Misfits Market, photo from their website

A note on referrals: This post is not sponsored and the product links are not affiliate links. I just really like this company. Maybe they’ll sponsor me one day in the future! But, they do offer the refer a friend promotion I mentioned above. If you’re interested in signing up, use the code below to receive 25% off your first box. It gives me a 25% off a future box kick back, too.

Code COOKWME-PE4QBK

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For inspiration from our day to day life, follow me over on instagram @plantbasedbaby.us. Here’s a preview below of what you can expect - all things plant-based, montessori, DIY, parenting, lifestyle.

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Thrive Market Highlight - Virtual Vegan Shopping Haul

Thrive Market

Thrive Market is a member-based, online market place. I joined last summer and feel so grateful now to have groceries delivered during this crazy quarantine time. In talking with family and friends about getting groceries these days, I realized that many aren’t familiar with Thrive Market. So, I put this post together so that you can learn about them and see what I purchase on the regular.

And while this post is not sponsored, they do offer a referral program. If you join through my link, you’ll get 25% your first order and I get a $25 Thrive Market cash kickback. That’s not what this post is about, but who doesn’t love an offer + kick back?

Also, you guys, they have boxed cold brew. It’s a blessing. <3

In my opinion, Thrive Market is good for…

• Anyone in self quarantine who cannot or do not want to go to a grocery store

• Busy parents

• People who do not enjoy shopping in person

• People who live in remote areas, where grocery stores like Whole Foods or Trader Joe’s are not easy to get to

• People on specific diets - i.e. plant based, vegan, gluten free, etc. (They have plenty of non vegan, non gf, etc. as well.)

The types of products I buy most are…

• Pantry staples - seeds, nuts, dried and canned beans, shelf stable plant based milks, etc.

• Snacks and school lunch type items

• Spices - I love that they offer these little 2 oz spice pouches so you can try new spices without committing to a huge container. They’re super inexpensive, too.

• Thrive Market branded products because they’re a great deal and great quality

An annual membership is $59. For every membership purchased, one is donated to someone in need. How amazing is that?

Without further ado, here is my Thrive Market virtual vegan shopping haul. You can click any of the products below to go to the purchase page on Thrive.

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Pantry Staples

Snacks and Treats

For Mateo (Toddler)

Spices

Smoked Paprika

Herbs de Provence

Turmeric

Crushed Red Pepper

Paprika

Ground Ginger

Black Peppercorns

Nutmeg

Garlic Powder

Cinnamon

Italian Seasoning

Curry Powder

Products I want to try

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Are you a Thrive Market member? What are your favorite buys? Do you love it? Not use it? Have you tried any of the products on my want to try list above? I’d love to know your thoughts! Leave a note in the comments below or join the conversation on Instagram.

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A note on referrals: This post is not sponsored and the product links are not affiliate links. I just really like this company. Maybe they’ll sponsor me one day in the future! But, they do offer the refer a friend promotion I mentioned above, so if you join through my link, you’ll get 25% your first order and I get a $25 Thrive Market cash kickback.

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A note on shipping delays due to Corona: Due to the current demand, Thrive has noted on their website that orders are shipping out 8-9 days delayed. This is not typical but I do recommend shopping this market for things you need in the future rather than something you’re planning on cooking right away. In general, I feel we’ve become so used to the Amazon next day delivery that a 4-5 day shipment feels like a long time. To me, 4-5 days to get all of these amazing products at my doorstep is actually a miracle. And two weeks in a pandemic, I’ll take it! I have so much gratitude for this company and all of it’s employees. Thank you all.

Also, they have a note up many days in the afternoon that says they are not accepting new orders. I believe that this is only for the rest of that day. The next day at noon EST, in my experience, they have opened back up to more orders. It reads almost as though they are closing and they are not. I have gotten orders in recently.

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For inspiration from our day to day life, follow me over on instagram @plantbasedbaby.us. Here’s a preview below of what you can expect - all things plant-based, montessori, DIY, parenting, lifestyle.

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Cashews are Magic - Replace Dairy - Milk, Sour Cream, The Best Tomato Sauce, Cesar Dressing, Mac and Cheese

Plant Based Mac and Cheese

Did you know that cashews can give almost any recipe a creamy consistency? Consistently. ;)

During this quarantine, a lot of people may be giving up or decreasing their dairy consumption simply because it doesn’t last all that long. But cashews are ridiculously shelf stable and relatively cheap, too. And once you try some of these recipes, you’ll be going through them like us and getting them at Costco or in the bulk section.

A few starters.

• Buy unsalted. This way, you can add your own amount of desired salt, or none at all depending on the recipe. If you have salted, don’t fret, just start with a recipe that calls for salt, omit the salt, and add in more at the end if you want it.

• Soak em. Almost all recipes call for soaked cashews, so go ahead and pour a cup, fill with water, and let it sit while you read this post.

• Boiling Water. If you don’t have time to soak, try pouring boiling water over the cashews and letting them sit for 30 to 60 minutes.

• Vitamix. I should basically be a sales rep for this company, I plug it so much. You’ll need a high powder blender for these recipes. Comment below if you use another brand and if it works or not. I’d love to know.

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Cashew Milk

Ingredients:

• 1 Cup Cashews

• 4 Cups Water

• Optional - Dates, Maple Syrup, Cinnamon, Salt, Vanilla Extract

My Notes:

• Soak the cashews in water. 4 hours to overnight is a good range of soak time. Drain. (You do not use the soaked water.)

• In a high power blender, blend the cashews and water, starting with 2 cups of water and gradually adding in 2 more. This will take about 2-5 minutes. If you find it too thick, bring it back to your blender or mix in more water by hand when you use the milk.

• Add in optional ingredients as you like.

• If using a high power blender, you should not need to strain this milk. That’s why I love it. If you aren’t, you may want to pour it through a cheese cloth, squeezing out all of the liquid into a bowl.

• You can make oat milk the exact same way and you should again not have to strain it if using a high power blender.

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Cashew Crema / Sour Cream

Ingredients:

• 1 Cup Cashews

• 1/2 Cup Water

• 1 T Lemon Juice

• 1 Clove Garlic, Peeled

• Salt and Black Pepper to Taste

My Notes:

• Soak cashews as instructed above, 4+ hours is best. Drain water. Pour cashews and the remaining ingredients into a high power blender and blend 2-5 minutes. Yes, it’s that easy.

• Add a kick to it with some cayenne or other pepper of juice.

• This is amazing on just about anything savory, my favorites being vegan tacos. I’m partial to sweet potato, black bean and avocado, but it’s delicious on all.

• Some people also add apple cider vinegar but I unfortunately do not like this flavor so I usually opt out. If it’s your jam, try adding a little and see which way you prefer it.

• I spent over 30 years of my life thinking sour cream was absolutely disgusting. Now, making it vegan, I absolutely love it. It’s amazing how the shift can occur.

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Cashew Creamy Tomato Sauce

Ingredients:

• 1/2 Cup Cashews

• 1 Medium Yellow Onion, Chopped

• 2-8 Cloves Garlic, Minced (you measure garlic with love)

• 2 T Tomato Paste

• Spices! Any Italian Spices Will Do. I use a lot of basil and then whatever I have on hand, oregano, thyme, rosemary, sage, cilantro, chef’s choice

• 2 small cans or 1 large can, chopped tomatoes (It’s a forgiving recipe)

• Optional veggies like carrot or spinach. I am not a mushroom fan, but if you are, I imagine they’d go great.

My Notes:

• Soak those cashews, 4+ hours. Drain. Set aside.

• Saute your onion and garlic in olive oil over medium heat until the onion becomes translucent. Add the tomato paste, stir in until incorporated. If you’re adding additional veggies that you want blended, you can do that here. I sneak in a carrot as a way to get my 2 year old to eat more veggies. I wouldn’t say it adds more flavor.

• Mix in spices.

• Add the canned tomatoes. Bring the sauce to a boil and then simmer for 30 minutes. Stir on occasion.

• Pour all ingredients into a high power blender, add the cashews, blend until desired consistency. Don’t stop short, you’re almost there, and the cashews should taste smooth, not gritty.

• I have used an immersion blender but I find it doesn’t blend the cashews in well enough for my taste.

• The Cheat - Buy jarred marinara sauce, blend with cashews in a high speed blender, heat on the stove. Done.

• I love creamy pasta sauce. It’s one of the things I missed most when I first went vegan. Little did I know that I’d soon forget about vodka sauce because this innovation is truly amazing.

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Cashew Cesar Dressing

Ingredients:

• 1 C Cashews, Soaked

• 1 t Dijon Mustard

• 1/2 t Each Salt and Black Pepper

• 8-12 Cloves Garlic, Chopped

• 6 T Lemon Juice

• 3-4 T Extra Virgin Olive Oil

• 1/2 C Hot Water (plus more to thin)

• 1 t Miso Paste

• 1 t Pure Maple Syrup

Full Recipe Here from Minimalist Baker.

My Notes:

• This is the best salad recipe in the history of ever. If you haven’t had it, definitely try it. There’s a bonus chickpea Parmesan like crumble and it’s epic.

• She calls for capers and the brine. That’s just not for me. I’ve never made it with these and love it.

• She says to use chickpea or soy miso paste and I have always used soy.

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Cashew Mac and Cheese Sauce

This recipe is closely adapted from Ellen Fisher’s ebook Epic Plant Powered Kid’s Food which I highly recommend you buy. Her 3 ebook bundle is currently on sale for $39 and totally worth it. Plus, I love supporting another vegan mom.

Ingredients:

• 1 Large White Potato, Chopped

• 1 Large Carrot, Chopped

• 3 Cloves Garlic, Peeled

• 1-3 t Dijon Mustard, depending on your affinity

• 1 C Water

• 1/2 C Nutritional Yeast

• 1/2 C cashews, soaked or not

• Salt and Black Pepper to Taste

• Optional Spice - Turmeric

• Optional Add in - Broccoli, Spinach, Asparagus

My Notes:

• Boil the potato, carrot and garlic until you can easily pierce with a fork, approximately 20 minutes. Don’t go under here, a little over is better for the consistency of the sauce.

• Add all ingredients into a high speed blender and blend until smooth.

• Pour over your favorite pasta and enjoy!

• We prefer twisty elbows or shells, but any pasta works, gf or otherwise.

• Turmeric is added for color. If you want this to look like traditional non-vegan mac and cheese, definitely add it. It’s also super good for you, a great anti-inflammatory, but I’m not sure this small amount and heated does much for you. Either way, we add it. But don’t not make this because you don’t have it on hand.

• I’ve had this with butternut squash instead of potatoes and carrots and it was yummy but not as delicious in my opinion. But, if that’s what you have on hand, give it a try!

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As always, I highly recommend involving your kid in your cooking and baking. Mateo loves it. And we talk about what we eat and what we don’t eat. “We don’t eat animals. Animals are our friends.” That’s one of my favorite quotes from him.

I’d like to thank Minimalist Baker, Cookie + kate, Oh She Glows, Pick Up Limes, and Ellen Fisher. I have used their recipes so many times to teach myself how to make these plant based staples that I feel credit is due. They are amazing resources for more plant based (and not in some cases) recipes. I highly recommend you check them out.

Did you make any of these? Comment below!

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For inspiration from our day to day life, follow us over on instagram @plantbasedbaby.us. Here’s a preview below of what you can expect.

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Quarantine Plant Based Breakfasts (Shelf Stable, Frozen, Adaptable)

When you’re at home and grocery runs are limited, try some of these breakfast ideas. The first two are some of my go to recipes from Cookie + kate and Minimalist Baker. The next three are my own, with inspiration from basically every vegan chef.

All products are either:

• shelf stable

• frozen (you obviously can use fresh if you have it)

• have a long fridge life

• can be made from pantry staples

• adaptable

Use this post to get inspiration and grab some of the ingredients on your next grocery run if you don’t already have them at home.

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Plant Based Pancakes

Ingredients:

• Whole wheat flour - Long shelf life

• Baking powder - Long shelf life

• Salt - Long shelf life but I often forget this one.

• Plant based milk - Long shelf life

• Olive oil or coconut oil - Long shelf life

• Maple syrup or sugar of choice - Long shelf life

• Pure vanilla extract - Long shelf life

• Cinnamon - Long shelf life - Not in her recipe but I add this in

Recipe here. Thanks, Cookie + kate! I use this one weekly.

My Notes:

• I double this recipe every time and freeze the extras. They reheat really crispy in the toaster oven and softer in the microwave.

• Stock up on baking powder. This recipe uses a lot. I go through it now because we make these so often.

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Plant Based Banana Flax Muffins

Ingredients:

Muffin batter in a donut pan…

• Ground flax seed to make flax eggs - Long shelf life

• Ripe bananas - If you don’t have fresh, and you’re like me, you have about 100 frozen that you can thaw

• Brown sugar - Long shelf life

• Vegan butter or coconut oil - Long fridge / shelf life

• Vanilla extract - Long shelf life

• Baking soda - Long shelf life

• Sea salt - Long shelf life

• Whole-wheat pastry flour (or unbleached all-purpose) - Long shelf life

• Rolled oats - Long shelf life

• Optional - walnuts - Long shelf life

• If you make the crumble topping, you’ll also need raw sugar, white flour, and more vegan butter.

Recipe here. Thanks, Minimalist Baker! I love every vegan recipe you post!

My Notes:

• While the crumb topping is totally delicious and I used to make it with these, I actually skip it and here’s why. I don’t want my son to just eat the top. I want him to get the whole grain, the flax, the banana, the oats, the walnuts, etc. and if there’s a crumb topping, there’s a risk that he just wants the top. These are totally delicious without and he doesn’t know any better at this point.

• I make these in mini muffin tins and half the bake time. My son eats about 5 which is probably a whole muffin but he pops them in his mouth so easily and loves having them bite size. When they’re large, he doesn’t usually finish and it’s much messier. So for less waste, less mess, and more fun, I prefer these mini size.

• You can also bake these in a donut pan! It’s fun to change things up.

• These freeze really well.

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Tofu Scramble

What I love about tofu scramble is that it’s super adaptable. Basically all you need is tofu and you can make this. You can add in as many ingredients as you want or have on hand.

Ingredients:

• Tofu - Long fridge life

• Spices - turmeric, salt, pepper, cumin, smoked paprika - Long shelf life

• Optional additional spices - red pepper flakes, nutritional yeast - Long shelf life

• Optional add in onion and garlic - Long shelf life if stored properly (or sub onion powder and garlic powder)

• Optional add in - veggies of choice like red bell pepper, zucchini, broccoli - frozen or fresh if you have it

• Optional add in - canned black beans - long shelf life

Here are the basics.

• I like extra firm tofu, but nearly any will do, just avoid silken. To start, open the package, drain the water, and “press” the tofu by wrapping it between some paper towels and placing it between two hard, sanitary objects like two plates, with a heavy object on top. No time? Just wrap in paper towel and squeeze over the sink. You want to get some of that water out. 5 minutes is great. 10 minutes, awesome. Discard paper towels.

• To a pan on medium heat, add an oil of your choice. I use extra virgin olive oil for the flavor of it but if you have a nonstick pan, you don’t need to add anything. You could add water to deglaze the pan as needed.

• Onion and garlic - Chop up a small onion - I use a yellow onion - and as much garlic as you like - I use about four large cloves but you measure garlic with love if you ask me. Saute. If you are using powder spices instead, add the tofu first.

• Tofu - Using your hands, break bits of tofu off, into the pan and saute. Chunk size by preference. My son likes big chunks so he can easily get them with his fork. Smaller bits require a spoon.

• Spices - We add in salt, pepper, turmeric, cumin, smoked paprika, and sometimes red pepper flakes or nutritional yeast. Turmeric makes it yellow so it more mimics scrambled eggs. All spices are optional. Amounts, you ask? I have no idea. I eye ball it. I’ll measure for you some time.

• Veggies - My son is currently liking this plain but in the past I have diced up red bell pepper, zucchini and broccoli. Literally any veggie would be delicious here. Obviously fresh tastes better but if you have frozen only, use that.

• Beans - Black beans go really well in here. I usually forget them to be perfectly honest, but go for it.

• You get the idea, cook it all together, eat it all up!

• This tastes great alone, in a tortilla wrap with some vegan cheese, or on toast. If you had avocado or tomato on hand, even better.

Tofu is a great fridge staple so when I heard we’d be quarantined, I grabbed a good 6 containers of it. It lasts in the fridge and doesn’t take up too much space. Stack it at the back and grab it for an easy scramble.

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Green Smoothie

Vegan Smoothie!

Perhaps the most adaptable is a loaded smoothie. If this is your breakfast, get yourself a huge glass. I think a lot of people try going vegan and feel hungry because they aren’t eating large enough portions. If you are pairing this with another breakfast, maybe use a regular size glass, but if this is it, make sure you consume enough!

Ingredients:

• Greens like spinach or kale - Fresh or frozen

• Fruit like pineapple, mango or banana - Fresh or frozen

• Plant based milk like almond or soy - shelf stable

• Seeds like hemp, chia, or flax - long shelf or fridge life

• Nut Butter like almond or peanut - long shelf or fridge life

Here are the basics.

Filling popsicle molds.

• My general rule is a green, a fruit and a seed over plant based milk. Here’s what that looks like.

• Plant Based Milk - We mostly use almond or soy milk because I keep those on hand but any milk will work. Sub water. Sub coconut water. You just need a liquid. Make your own plant based milk - cashews or oats soaked overnight and blended with filtered water make delicious plant based milks without needing filtration if you have a high power blender like a vitamix.

• Greens - Any green will work. We mostly use spinach or kale but have also used romaine. I’ve subbed for other vegetables like carrots or beets, too.

• Fruit - My favorite is frozen pineapple because it’s the cheapest. I tend to think the yellows pair best with greens so pineapple, mango, banana. I don’t love berries in my smoothies because I don’t think they mix as well with the greens and the seeds annoy me. To each their own though.

• Seeds - My go to is hemp but we often add chia or flax too.

• Nut Butter - Almond or peanut or any nut butter can thicken up your smoothie.

• Bled all ingredients in a high speed blender. I am in love with my vitamix. It blends smoothies so they taste restaurant quality.

• Enjoy!

• Extra extra - If you have extra, pour into popsicle molds and freeze. You’re welcome.

• A note on sugar - I don’t add sugar to my smoothies and my son literally gulps them down. If your kiddos are used to sugary drinks or popsicles, try adding dates or maple syrup.

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Loaded Oatmeal

We eat this pretty much every day when it’s chilly out. It’s super filling.

Ingredients:

• Rolled Oats - Long shelf life

• Nut Butter - Long shelf / fridge life

• Seeds - Flax, Chia or Hemp - Long shelf / fridge life

• Spices - Cinnamon, Ginger, Pumpkin Pie Spice

• Sweetener - Maple Syrup Long shelf / fridge life

Here are the basics.

• It’s oatmeal, so you get it. Follow the package instructions on the oats then add in all the goodness. I typically do peanut butter, flax seeds, cinnamon, and maple syrup but add what you have on hand. If you have things like banana, dried fruit, other nuts that you enjoy, go for that.

• You can make this in a big batch and it saves in the fridge for 3-4 days. I like to add the maple syrup fresh.

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General Cooking Tips

• Involve your kids! But don’t force it or get upset if they don’t engage. Mateo loves cooking in the kitchen with me. We use general common sense for safety of course. He knows not to touch things that are hot or sharp. He has his own kid safe knives. He loves to pour, mix, stir, chop things like bananas and of course, taste! He’s up in his DIY learning tower or sitting on the counter top about 80% of the time I am cooking. And then sometimes he’s not. He’s really into his trucks or a puzzle and that’s great. I always offer it as an activity and if he’s playing independently, then I go ahead and cook or bake on my own.

• Prep is often what takes the longest so see what you can prep ahead of time so you just have it on hand when you need it. Make the pancake batter the night before. Chop more of a certain veggie than you need for that recipe and store it in an air tight container for the next day. Make extra smoothie and drink some the next day. I find they last well for about 24 hours.

• Eat with your kids / family. Eat at the table. Make it a phone and tv free time. Let it be a chance to connect.

• Give thanks. I don’t pray personally but I do express gratitude for everyone and thing that made it possible for us to have such amazing food in such abundance.

• Share! I know we can’t give cooked food to our neighbors and friends right now during quarantine so for now maybe share a recipe or a picture of your meal. Inspire others to cook a plant based meal. You don’t have to go vegan to make a difference. It all starts with one meatless Monday, right?!

• Follow intuitive eating - the idea that your body can tell you what it wants or needs.

I will try to get some photos up this week as we make them but I wanted to get this post up so you have some resources.

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For inspiration from our day to day life, follow us over on instagram @plantbasedbaby.us. Here’s a preview below of what you can expect.

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Plant Based Pantry Staples

Trying to stock your pantry during a quarantine may be challenging but eating more plant based is definitely not so. Below is a list of ingredients that I keep on hand for my go to recipes. And I find that by having these things, when I look up a new recipe, I’m often not SOL. It takes time to build up if you’re not used to cooking and eating this way but once you get it set up and you’re only refreshing, it’s pretty easy to maintain. Plus this way of eating is delicious, naturally healthy and ethical.

Plant Based Pantry Staples

Grains

• Long or short grain brown rice

• Basmati brown rice

• Rolled Oats

• Pasta

• Quinoa - Technically a seed but I eat it in the way I’d eat a grain so it’s going here

Nuts and Nut Butters

• Almond Butter

• Peanut Butter

• Tahini (Sesame Seed Butter)

• Cashews

• Almonds

• Walnuts

Seeds (I store mine in the fridge once opened)

• Hemp

• Flax

• Chia

Legumes

• Red Lentils

• Brown Lentils

• Chickpeas - Canned or Dry

• Black Beans - Canned or Dry

• Cannelloni Beans - Canned or Dry

Additional Canned Goods (Or Jars or Cartons)

• Coconut Milk

• Diced Tomatoes

• Tomato Paste

• Shelf Stable Almond Milk

• Shelf Stable Soy Milk

Dried Fruit

• Dates

• Dried Mango - Not in many recipes but always in my pantry

Oils, Vinegar and Other Liquids

• Extra Virgin Olive Oil

• Sesame Seed Oil

• Coconut Oil

• Soy Sauce, Tamari or Coconut Aminos

• Red Wine Vinegar

Produce - This post is not featuring the produce we buy but these stay so long and are used so frequently and are often stored in the pantry!

• Fresh Garlic

• Yellow Onions

Spices - This list could be it’s own post but here are my staples

• Cumin

• Smoked Paprika

• Turmeric

• Table Salt

• Pepper

• Nutritional Yeast - Not technically a spice but I use it as one

• Garlic Powder

• Onion Powder

• Red Pepper Flakes

• Cayenne Pepper

• Cinnamon

• Pumpkin Pie Blend - Cinnamon, Nutmeg, Cloves, Ginger

• Curry Blend - Cumin, Turmeric, Coriander, Ginger, Mustard, Black pepper, Cinnamon, Cardamom, Cayenne pepper

Let me know in the comments below what your pantry staples are. Are they similar to my list or wildly different?

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For inspiration from our day to day life, follow us over on instagram @plantbasedbaby.us. Here’s a preview below of what you can expect.

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