Breakfast
990.7 Calories |
54.8g Carbs |
74.3g Fat |
36.6g Protein
1
smoothie
Berry and Spinach Smoothie
306.6 Calories |
41.1g Carbs |
3.0g Fat |
27.6g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
|
Berry and Spinach Smoothie
scaled to 1 smoothie
1 cup
Almond milk
4 tbsp
Organic Plain Rice Protein
1/2 serving
Dark Sweet Frozen Cherries
1/2 cup, unthawed
Strawberries
1/2 cup, frozen
Blueberries, wild
1 1/2 cup
Spinach
Pecans
99
g
Pecans
|
Berry and Spinach Smoothie
Add ingredients in blender and blend. If you prefer a sweeter smoothie add a small amount of sugar to taste (1 tsp at a time). You can also add 2 tbsp of soy creamer for a richer smoothie.
|
Lunch
955.8 Calories |
88.9g Carbs |
55.3g Fat |
33.2g 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
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
Granola
122
g
Granola
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
1168.3 Calories |
179.3g Carbs |
41.1g Fat |
22.2g Protein
2
serving
Rainy Day Vegan Tomato Soup
241.6 Calories |
30.9g Carbs |
11.7g Fat |
8.8g Protein
2
serving
Jeera (Cumin) Rice
926.7 Calories |
148.4g Carbs |
29.4g Fat |
13.4g Protein
|
Rainy Day Vegan Tomato Soup
scaled to 2 serving
1 1/3 cup
Tomatoes
1/2 cup
Soymilk
2/3 tbsp
Olive oil
1 1/3 cloves, minced
Garlic
2/3 tbsp, drained
Capers
Jeera (Cumin) Rice
scaled to 2 serving
1/2 tsp, whole
Cumin
2 tbsp
Vegetable oil
1 dash
Salt
1 cup
White rice
1 3/4 cup
Water
|
Rainy Day Vegan Tomato Soup
Lightly sautee the garlic and capers in oil in a saucepan, seasoning with salt and pepper.
Add the tomatoes, stir.
Using a hand blender, puree ingredients together carefully.
Add the soy milk, and simmer, blending more until desired smoothness.
Jeera (Cumin) Rice
Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
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