Breakfast
1088.9 Calories |
162.8g Carbs |
24.2g Fat |
68.3g Protein
2
shake
Vegan Banana Oatmeal Smoothie
787.2 Calories |
86.8g Carbs |
22.3g Fat |
63.9g Protein
2
cup
(296 g)
Blueberries
168.7 Calories |
42.9g Carbs |
1.0g Fat |
2.2g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Vegan Banana Oatmeal Smoothie
scaled to 2 shake
1 medium
Banana
2 cup
Almond milk
1/2 cup
Oatmeal
2 tbsp
Peanut butter
8 tbsp
Organic Plain Rice Protein
Blueberries
296
g
Blueberries
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
|
Vegan Banana Oatmeal Smoothie
Throw everything in a blender and blend. Add some ice cubes if you want it to be colder and less thick.
Fruit Salad
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Lunch
1166.9 Calories |
100.9g Carbs |
70.4g Fat |
42.3g Protein
1
serving
Veggie Nori Roll
152.4 Calories |
14.6g Carbs |
8.6g Fat |
7.0g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
2
serving
Peanut Butter & Celery
417.9 Calories |
21.4g Carbs |
32.4g Fat |
17.2g Protein
|
Veggie Nori Roll
scaled to 1 serving
2 tbsp
Hummus
1/4 cup
Alfalfa sprouts
1/4 cup strips or slices
Carrots
1/4 cup slices
Cucumber
1 sheets
Seaweed
1/4 cup, sliced
Avocados
1 tbsp
Nutritional Yeast
1 dash
Salt
Granola
122
g
Granola
Peanut Butter & Celery
scaled to 2 serving
4 tbsp
Peanut butter
4 stalks, large
Celery
|
Veggie Nori Roll
Cut cucumbers, carrots and avocado into thin slices.
Place seaweed sheet on a work surface. Spread the hummus in a thin layer over the sheet. Layer the spouts, carrots, cucumber, and avocado on top of the bottom one-third of the sheet. Sprinkle with nutritional yeast and salt to taste.
Gently but firmly, roll the edge closest to you toward the center of the wrap, carefully rolling a sushi-like roll. (A sushi mat makes this easier.) Slice roll with a sharp knife and serve immediately.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
|
Dinner
1174.8 Calories |
106.8g Carbs |
69.9g Fat |
47.7g Protein
2
serving
Lentils with Veggies, Avocado, Walnuts & Hummus
1064.9 Calories |
91.9g Carbs |
65.1g Fat |
43.4g Protein
1
serving
Zucchini Spears
45.8 Calories |
8.4g Carbs |
0.9g Fat |
3.3g Protein
1
serving
Plain Popcorn
64.2 Calories |
6.5g Carbs |
3.9g Fat |
1.0g Protein
|
Lentils with Veggies, Avocado, Walnuts & Hummus
scaled to 2 serving
1/2 cup
Lentils
2 tbsp
Olive oil
3 cloves, minced
Garlic
6 spear, medium
Asparagus
6 cup
Spinach
1/2 fruit
Avocados
2 tbsp
Hummus
2 tsp
Sriracha Sauce
1/4 cup, chopped
Walnuts
1 dash
Salt
1 dash
Pepper
Zucchini Spears
scaled to 1 serving
1/16 tsp
Salt
13/16 large
Zucchini
Plain Popcorn
scaled to 1 serving
5/16 oz
Popcorn
3/4 tsp
Vegetable oil
|
Lentils with Veggies, Avocado, Walnuts & Hummus
Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. (if you can’t find French lentils and are using regular green lentils, the timing may be shorter. Start checking at the 15-minute mark.)
Heat the oil in a large sauté pan over medium-high. Chop asparagus into pieces and add to pan. Sauté until slightly tender, 3 minutes. Add the garlic; bloom 30 seconds. Add the spinach and sauté until wilted, 2 minutes. Add a small splash of water if needed. Season with a little salt and pepper.
Serve lentils with sautéed veggies, topped with avocado slices, a dollop of hummus and a little sriracha. Add chopped walnuts and enjoy!
Zucchini Spears
Cut zucchini lengthwise and cut into 1/4 inch wedges.
Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.
Plain Popcorn
Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
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