Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Break.

Strawberry Banana

Smoothie

Berry Superfood Blast

Tropical Delight

Bahama
Mama

Blueberry

Immune 

Mango Banana

Berry Superfood Blast

Lunch

Avocado Salad

Veggie Grilled Chicken Salad

Tempeh Salad

Sesame Tofu Salad

Chickpea “Chicken” Salad

Veggie Burger Salad

Taco Salad

Snack

Cherries

Orange

Grapefruit

Apple

15 almonds

Grapes

Strawberries

Blueberries

Dinner

Vegan Lentil Bolognese 

Flavored Tofu and Veggies

Raw Pad Thai

Falafel

Loaded Bell Peppers

3 Bean Pesto Soup

Honey Ginger Tofu Stir fry

Grocery List

Fruit

Grapes

1 large ripe tomato, chopped

1 ½ cups strawberries

I bunch of bananas, 

1 cup of mango

1 cup of tropical fruit blend 

2 pints of Cherry Red tomatoes

3/4 cup of blueberries

¼ cup Goji berries

1/2 cup of pineapple

1 med orange

½ papaya 

Vegetables

Garlic

2 whole carrots

1 yellow onion

5 medium heads romaine lettuce

2 avocados – peeled, pitted and diced

1 sweet onion, chopped

Spinach

Celery

1-2 cups of kale 

Green onions and shallot

8 carrots

1 2/3 cup frozen fire-roasted corn kernels

Red onion

lime and lemon

 2 Orange and 1 green bell pepper

Red Thai chili

2 Red bell pepper

26 oz mixed greens

Red cabbage

Frozen edamame

3 med. Zucchinis

asparagus

Other

rice wine vinegar

1 cup of tortilla chips

Sundried tomatoes

1 tsp. Maca  Powder

Maple syrup

Sesame seed oil

Vegan mayo

Dijion mustard

Extra firm tofu

2 oz. grated vegan Parmesan cheese

Olive oil

1 package Beyond Meat™ grilled chicken strips

26 ounces (737 g) favorite marinara sauce

Red cooking wine

Coconut sugar

1 vegetable bouillon cube

tahini

Soyco Flavored Tofu

 

 

Grains


6 ounces vermicelli noodle

1 1/2 c of brown rice

1 cup farro

½ large loaf (8 oz) crusty French bread

 

Other

2 cans of diced tomatoes

1 cup veggie crumbles

low-sodium soy sauce

Mild salsa

honey

Brown sugar

Red wine vinegar

Chili garlic sauce

Dill pickle

10 olives

Beans


2 (15-ounce) cans of  chickpeas

2 cups of sprouted chickpeas

2 frozen spicy black bean veggie burgers


1  (15-ounce) can black beans

1 can of red kidney beans

1 can of cannelini beans

3/4 cup (144 g) red lentils

Nuts/ Seeds


Sesame seeds

Hemp seeds

Almond meal 

1/2 cup raw cashews

1 tsp. Chia Seeds

Almond butter

Spices

fresh ginger            Pepper        cumin

Dried dill      Chili powder      Paprika

Thyme          basil           garlic powder

Cilantro        mint          salt    coriander

Cayenne pepper  Red pepper flakes fresh parsley

Taco seasoning   oregano  dried parsley

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