Breakfast
984.5 Calories |
140.1g Carbs |
42.9g Fat |
26.2g Protein
2
serving
Raspberry Chia Seed Pudding
623.9 Calories |
48.7g Carbs |
40.8g Fat |
21.5g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
2
serving
Fruit Salad
266.0 Calories |
66.2g Carbs |
1.9g Fat |
4.3g Protein
|
Raspberry Chia Seed Pudding
scaled to 2 serving
2 cup
Unsweetened Coconut Milk
1 cup
Raspberries
8 tbsp
Organic Chia Seeds
Apples
1
medium (3" dia)
Apples
Fruit Salad
scaled to 2 serving
2 cup, halves
Strawberries
2 cup
Blueberries
|
Raspberry Chia Seed Pudding
Combine the milk and fruit in a blender. Blend until smooth and pour into a resealable container. Mix in chia seeds and stir well. Eat right away or refrigerate at least 2 hours or overnight. Enjoy!
Fruit Salad
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Lunch
359.2 Calories |
23.9g Carbs |
25.9g Fat |
15.1g Protein
1
serving
Veggie Nori Roll
152.4 Calories |
14.6g Carbs |
8.6g Fat |
7.0g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g 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
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
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.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
820.2 Calories |
80.9g Carbs |
45.3g Fat |
20.3g Protein
2
serving
Vegan Toasted Mushroom Macaroni
659.1 Calories |
73.1g Carbs |
31.1g Fat |
17.1g Protein
2
serving
Garlic Kale
161.1 Calories |
7.8g Carbs |
14.2g Fat |
3.3g Protein
|
Vegan Toasted Mushroom Macaroni
scaled to 2 serving
1 1/3 tbsp
Olive oil
2/3 cup, pieces or slices
Mushrooms
1 5/16 tbsp
Parsley
1/3 cloves, minced
Garlic
1/3 tsp, leaves
Oregano
1 1/3 fl oz
White wine
0 tsp
Smart balance light buttery spread
2 13/16 oz
Macaroni
2/3 cup
Organic Vegetable Stock
1/3 dash
Salt
1/3 dash
Pepper
2 2/3 tbsp
Cashew nuts
Garlic Kale
scaled to 2 serving
1 cup, chopped
Kale
1 tbsp
Olive oil
2 cloves, minced
Garlic
|
Vegan Toasted Mushroom Macaroni
Soak raw cashews in water overnight, drain and rinse.
In a food processor or very good blender, pour in cashews and just barely cover with water. Blend until smooth.
Heat a large heavy pan over high heat and add 1/4 of the olive oil. Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked.
Reduce heat and add parsley, minced garlic, and oregano. Cook for another minute or so. Add wine and simmer 3-5 minutes. Remove contents from pan and set aside.
Place the remaining olive oil, and butter in the pan on high heat. Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes.
Pour in vegetable stock and bring to a boil. Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes.
Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together. Remove from heat and stir in salt and black pepper. Enjoy!
Garlic Kale
Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
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