Falafel Salad – romaine lettuce, cucumber, orange pepper, pickled banana pepper, Casbah Falafel, Vega Antioxidant Oil, and lemon juice.
A curry chickpea quinoa burger with chile pepper hummus. Greek roasted potatoes and green beans.
Salad – romaine lettuce, orange pepper, black olives, pickled jalapeño, cut up sautéed Gardein Chick’n Scallopini, Daiya Jack Cheese, brown rice, Vega Antioxidant Oil, and lime juice.
Berry Vega Smoothie – frozen blueberries, frozen cranberries, frozen banana, 1 scoop Berry Vega One, unsweetened almond milk, and water.
Baked Mediterranean Chickpea Burger – on a whole wheat bun with roasted garlic hummus, romaine lettuce, and Sriracha.
Salad – romaine lettuce, red pepper, red lentil sprouts (made with the help of my trusty Sprouts app), balsamic vinegar, Vega Antioxidant Oil.
Scalloped Potatoes – thinly sliced russet potatoes, placed in layers with Daiya Cheddar Shreds, black pepper, red pepper flakes, and whole wheat flour sprinkled between each layer, and unsweetened almond milk poured over top. Baked at 350°F for until potatoes are tender.
Salad – romaine lettuce, red pepper, red lentil sprouts, shaved carrot, black pepper, Bitchin’ Sauce. Crispbread with melted Daiya Cheddar wedge.
Baked yam with guacamole (avocado, lime juice, Sriracha) and red lentil sprouts.
Brown basmati rice, Bitchin’ Sauce, and Sriracha Lime Roasted Cauliflower (roasted cauliflower tossed in Sriracha and lime juice).