Breakfast
Super Acai Berry Bowl
ingredients :
Instructions :
- 2 cups frozen berry mix (any combo: blackberries, blueberries, strawberries, raspberries)
- 1 fresh or frozen banana
- 2 tablespoons acai berry powder
- 1 cup water or non-dairy milk, + more as needed
- 1 serving protein powder, hemp seeds or nut butter, optional for protein
- mix of fresh berries
- granola
- toasted coconut flakes
- chia seeds and/or hemp hearts
Instructions :
- in a blender, place the berries, banana, acai powder, optional protein source and water/milk.
- Blend until smooth. Add extra water if needed (most likely you won’t need any).
- Place in serving bowl and top with the suggested toppings or your favorite assortment.
Lunch
Chickpea Sunflower Sandwhich
Ingredients :
Instructions :
- 1 15- ounce can chickpeas (rinsed and drained)
- 1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
- 3 Tbsp vegan mayo (sub tahini for a more earthy, nutty flavor)
- 1/2 tsp dijon or spicy mustard (if using tahini instead of mayo, use half as much mustard)
- 1 Tbsp maple syrup (or sub agave or honey if not vegan)
- 1/4 cup chopped red onion
- 2 Tbsp fresh dill* (finely chopped)
- 1 healthy pinch each salt and pepper (to taste)
- 4 pieces rustic bread (lightly toasted // gluten-free for GF eaters)
- Sliced avocado, onion, tomato, and or lettuce (optional // for serving)
Instructions :
- Prepare garlic herb sauce and set aside.
- Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
- Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
- Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
- Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!
Dinner
Lentil Roasted Vegetable Buddha Bowl Recipe
ingredients :
instructions :
- 3 tbsp olive oil
- 2 carrots
- 1 sweet potato or yam (or small butternut squash)
- 1 small head caulflower
- 2 cups Brussel sprouts
- 10 cremini mushrooms
- 1 medium red onion
- 1/4 tsp sea salt fine
- black pepper ground
- 1 cup green or brown lentils dry
- 1/2 cup sliced almonds
instructions :
- Preheat the oven to 425 °F with racks in the middle and upper third of the oven. Line two baking sheets with parchment paper. Prepare the vegetables by slicing the carrots on the diagonal, thinly slicing the red onion, trimming the bottoms of the Brussels Sprouts and halving, chopping the cauliflower into bite-sized pieces, and peeling and cubing the sweet potato or yam.
- On two trays combine all of the vegetables, drizzle with olive oil and add salt and pepper. Toss until the veggies are all lightly and evenly coated.
- Cook until the vegetables are tender and golden on the edges, about 30-40 min.
- To cook the lentils, first, rinse them really well and pick out anything that doesn't look like it belongs. Put the lentils in another saucepan and add 2 cups of water. Bring it to a boil and then turn down the heat and let it simmer for about 20-30 minutes or until all of the water has dissolved.
- To make the dressing blend all ingredients together in a blender, or place all ingredients in a mason jar and shake well.
- After 40 minutes has passed check the vegetables and make sure they are done. The vegetables should be golden on the outside and tender when pricked with a fork.
- To assemble the dish, evenly distribute the lentils into 4 bowls. Top with a variety of the baked vegetables, top with the dressing and sliced almonds.