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For inspiration, not comparison! Every day is different, and every one is different:)
☕️Coffee: Iced Latte with nutpods White Chocolate creamer
🥣 Green Juice: Celery, Green Apple, Lemon (No Peel) juiced
🥣 Breakfast: Kite Hill Protein Yogurt, Purely Elizabeth Granola, Almond Butter, Banana, Hemp Seeds, Blueberries, Cacao Nibs
🥣 Snack: Dave’s Killer Bread Blueberry Bagel, with vegan butter
🥣 Snack: Pulp Pantry Chips with Guacamole
🥣 Lunch: Spring Rolls (Cucumber, Tofu, Carrot, Avocado, Lettuce, Rice Paper with Peanut Sauce) with a Poppi
🥣 Snack: Mint Chip GoMacro Bar
🥣 Dinner: Buffalo Cauliflower Wrap
Drained/Rinsed Chickpeas, and Cauliflower Florets — seasoned with paprika, coriander, thyme, garlic powder, and olive oil. After coating chickpea and cauliflower well, roast at 425F for 30 min. Creamy Buffalo Marinade: 3tbsp buffalo sauce, 2tbsp tahini, 1/2 of a lemon juice.
Place the roasted chickpeas and cauliflower in a bowl and coat in the creamy marinade. Warm a tortilla (only for about a min) then assemble with guacamole, cilantro, chickpea/cauliflower mix, and shredded romaine. Roll into a tight burrito and toast in a pan on both sides. Caprese Salad: Cherry Tomatoes, Miyoko’s mozzarella, basil, balsamic glaze
🥣 Dessert: Banana Bread with berries
⅔ cup mashed spotty/brown bananas
⅓ cup natural creamy almond butter
2 tablespoons avocado or olive oil
6 tbsp of 'Just' egg
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ cup dark chocolate chips.
Topped with walnuts/chocolate chips/cacao nibs.
Don't overmix the batter. Mix until just combined. Grease an 8×4 loaf pan or use parchment paper. Add the banana bread batter into the loaf pan. Bake at 350 degrees F for 40 minutes, or until a toothpick inserted comes out clean. Let cool for about an hour before eating.
#lemon8partner #wellnesshabits #lemon8creators #veganrecipes #healthyrecipes #easyrecipes #breakfastrecipes #lunchrecipes #plantbasedmeals #ballet