Breakfast
667.7 Calories |
93.3g Carbs |
21.3g Fat |
37.5g Protein
1
shake
Vegan Chocolate Peanut Protein Shake
488.7 Calories |
49.1g Carbs |
19.9g Fat |
34.4g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Vegan Chocolate Peanut Protein Shake
scaled to 1 shake
1 cup
Almond milk
4 tbsp
Organic Plain Rice Protein
2 tbsp
Peanut butter
1 tbsp
Cocoa
1 medium
Banana
Strawberries
144
g
Strawberries
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
|
Vegan Chocolate Peanut Protein Shake
Include one cup ice cubes for a better shake (or more milk/water). Add everything to a blender and blend well.
Fruit Salad
|
Lunch
664.4 Calories |
45.1g Carbs |
51.5g Fat |
18.4g Protein
1
serving
Mexican chickpea salad
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
1
fruit
(201 g)
Avocados
321.6 Calories |
17.1g Carbs |
29.5g Fat |
4.0g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Mexican chickpea salad
scaled to 1 serving
1/4 large whole
Tomatoes
1/16 cup, sliced
Onions
1/2 tsp
Olive oil
3/4 tsp
Lemon juice
1/4 tsp, ground
Cumin
1/16 tsp
Chili powder
1/16 tsp
Salt
4 oz
Chickpeas
1/16 cup
Fresh cilantro
Avocados
1
fruit
Avocados
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
597.2 Calories |
60.3g Carbs |
28.4g Fat |
27.1g Protein
1
serving
Vegan Toasted Mushroom Macaroni
329.6 Calories |
36.5g Carbs |
15.6g Fat |
8.5g Protein
1
serving
Sea Salt Edamame
147.0 Calories |
11.1g Carbs |
6.8g Fat |
13.0g Protein
1
serving
Radishes with Hummus
120.7 Calories |
12.7g Carbs |
6.0g Fat |
5.6g 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
Sea Salt Edamame
scaled to 1 serving
1 dash
Salt
100 grams
Soybeans
Radishes with Hummus
scaled to 1 serving
1 cup slices
Radishes
1/4 cup
Hummus
|
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!
Sea Salt Edamame
Cook edamame in microwave, about 2 minutes.
Sprinkle salt over.
Just eat the beans, not the pods.
Radishes with Hummus
Cut radishes into rounds and eat with hummus.
|