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BREAKFAST
grapefruit + coconut sugar
tea
go macro bar
BANANA CHOCOLATE SMOOTHIE
2 tbsp peanut butter
1 tbsp flaxseed oil
1 tsp cinnamon
1 banana
1/2-1 cup oat milk
2 scoops chocolate protein powder
1 cup fresh spinach
1/2 cup granola
2 tbsp hemp seeds
3 ice cubes
1 cup water
LUNCH
WARM BEET + VEGAN FETA SALAD
Ingredients:
3 golden beets
arugula
2 beefsteak tomatoes
1/2 cup walnuts
vegan feta
1 garlic pod, minced
3 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1/2 tbsp black pepper
Recipe:
In a large pot, bring water to a boil (enough water to cover 3 beets)
Once boiling, add beets and cover with lid to speed up cooking time
Beets are ready once they can be pierced with a fork
Toast walnuts on a dry skillet, tossing until they are golden brown
For the dressing- add minced garlic, olive oil, balsamic vinegar, apple cider vinegar and black pepper to a mason jar and shake well
Add sliced tomatoes, arugula, toasted walnuts, vegan feta, sliced beets and toss in dressing
enjoy!
DINNER
PITA PIZZA
Ingredients:
pita bread
tomato sauce, marinara sauce or pizza sauce
vegan cheese – I used
1 pack crimini mushrooms, sliced
1 tbsp liquid aminos
dried Italian herbs
garlic powder
Recipe:
preheat oven to 425 degrees
sauté mushrooms in olive oil + cumin + garlic powder
add liquid aminos and sauté for a few more minutes
set mushrooms aside for later
on two pieces of pita bread, layer tomato sauce, vegan cheese, mushrooms, Italian herbs and garlic powder
bake in oven for 8-12 minutes
enjoy!