First off, my comments button has finally been fixed!  So go right on ahead and leave me a comment 😉

And now…here’s what I’ve cooked up for this week:

Breakfast – Green Protein Smoothie + iced coffee
Snack 1 – Greek Yogurt Filled Cantaloupe
Lunch – My Big Fat Vegan Bowl
Snack 2 – 3-Ingredient Waffle
Dinner – TBD
Additional snack (if necessary) – Peanut Butter & Oat Bar

Green Protein Smoothie
1 cup unsweetened vanilla almond milk
2 handfuls of spinach
1 cup frozen tropical fruit
1 handful ice cubes
1 scoop vanilla whey protein powder

  1. Place everything in a blender and blend until you reach a nice and smooth consistency.

Greek Yogurt Filled Cantaloupe
1/2 cantaloupe
1 cup 0% plain Greek yogurt

  1. Remove seeds from the cantaloupe. Add in scoop of Greek yogurt.
  2. Drizzle lightly with honey and top with a sprinkle of granola.

My Big Fat Vegan Bowl
Adapted from Oh She Glows’ Big Vegan Bowl
INGREDIENTS (for each bowl):
2 cups kale
1/2 cup cruciferous green blend (from Trader Joe’s)
1/2 cup harvest grain blend, cooked (from Trader Joe’s)
1/2 cup shredded carrots
1/2 cup roasted chickpeas*
1/2 cup roasted sweet potato*
1/2 avocado, cubed
1 Tbsp. eggplant hummus
2 Tbsp. tangerine vinaigrette
1 tsp. hemp hearts
1/2 tsp. Sol Raiz Organics Maca

  1. Toss kale and cruciferous green blend with tangerine vinaigrette.  Assemble the bowl with the rest of the ingredients listed above.

*To roast the chickpeas: Drain and toss 2 cans of chickpeas with 1 Tbsp. of olive oil.  Season with salt and pepper and bake for 45 minutes at 400 degrees F.

*To roast the sweet potato: Wash and cut 4 medium-large sweet potatoes.  Toss with 2 Tbsp. of olive oil.  Season with salt and pepper and bake for 1 hour at 400 degrees F.

3 Ingredient Waffle
Serves 1
1/2 cup rolled oats
1 banana
1 egg
1 egg white
Splash of almond milk (Optional. Add if mixture is too dry.)

  1. Heat waffle iron.
  2. Place all ingredients (oats, banana, eggs) in a blender. Blend until combined.
  3. Pour over hot waffle iron.
  4. Cook for 3 minutes.


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