Breakfast
637.0 Calories |
97.9g Carbs |
13.9g Fat |
36.5g Protein
1
shake
Vegan Banana Oatmeal Smoothie
393.6 Calories |
43.4g Carbs |
11.1g Fat |
32.0g Protein
1/2
cup
(41 g)
Natural granola with raisins
159.1 Calories |
33.0g Carbs |
2.3g Fat |
3.5g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Vegan Banana Oatmeal Smoothie
scaled to 1 shake
1/2 medium
Banana
1 cup
Almond milk
1/4 cup
Oatmeal
1 tbsp
Peanut butter
4 tbsp
Organic Plain Rice Protein
Natural granola with raisins
41
g
Natural granola with raisins
Blueberries
148
g
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.
|
Lunch
406.4 Calories |
35.0g Carbs |
22.0g Fat |
22.6g Protein
1
serving
Quick Nori Roll with Cucumber and Avocado
231.9 Calories |
12.6g Carbs |
14.5g Fat |
15.6g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Quick Nori Roll with Cucumber and Avocado
scaled to 1 serving
1 sheets
Seaweed
1/2 cup slices
Cucumber
1/4 fruit
Avocados
2 slice
Tofu
1/4 cup
Alfalfa sprouts
1 tbsp
Soy sauce
1 tsp
Sesame seeds
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
|
Quick Nori Roll with Cucumber and Avocado
Place a sheet of nori on a clean and dry cutting board, shiny side down and longest edge facing you.
Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 1-inch margin of uncovered nori at right edge. Sprinkle with sesame seeds.
Arrange avocado, tofu, sprouts in an even, vertical pattern, 2 inches from the left edge.
Rotate the cutting board by a quarter of a turn counter-clockwise so the uncovered strip of nori is furthest from you. Using both hands, start rolling the sheet of nori from the edge closest to you, folding it up and over filling, then rolling it tightly away from you.
Just as you're about to reach the uncovered strip of nori at the end, dip your fingertips in water and dab the nori lightly so it will stick and create a seal.
Slice into halves or thick slices using a sharp chef knife. Serve with soy sauce for dipping.
Carrots with Hummus
Dip carrots into hummus, eat.
|
Dinner
538.5 Calories |
47.2g Carbs |
31.8g Fat |
17.1g Protein
1
serving
Vegan Toasted Mushroom Macaroni
329.6 Calories |
36.5g Carbs |
15.6g Fat |
8.5g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g Protein
|
Vegan Toasted Mushroom Macaroni
scaled to 1 serving
2/3 tbsp
Olive oil
1/3 cup, pieces or slices
Mushrooms
2/3 tbsp
Parsley
3/16 cloves, minced
Garlic
3/16 tsp, leaves
Oregano
2/3 fl oz
White wine
1/2 tsp
Smart balance light buttery spread
1 7/16 oz
Macaroni
1/3 cup
Organic Vegetable Stock
3/16 dash
Salt
3/16 dash
Pepper
1 1/3 tbsp
Cashew nuts
Peanut Butter & Celery
scaled to 1 serving
2 tbsp
Peanut butter
2 stalks, large
Celery
|
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!
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
|