Vegan lunch bowl: Steamed brown rice, curry roasted sweet potatoes (sweet potato chunks, curry powder, nutritional yeast, and olive oil), sriracha roasted chickpeas (chickpeas, sriracha, minced garlic, and olive oil), chili-lime kale (steamed kale, minced garlic, chili powder, and lemon juice), carrot ribbons, sliced avocado with lime juice and pepper, and garlic-lemon tahini sauce (tahini, minced garlic, lemon juice, nutritional yeast, water, salt, and pepper).
A banana and unsweetened coconut yogurt topped with pumpkin seeds, ground flax seed, strawberries, and pumpkin flax granola.
"Nacho salad" - baby spinach & butter lettuce, hot nachos (organic low-salt tortilla chips and Daiya pepperjack), carrot, red pepper, cucumber, black olives, hummus, and lime.
Sprouted grain toast with almond butter and sliced pears. Oatmeal with frozen mixed berries, pumpkin seeds, pumpkin flax granola, chopped pear, and organic cane sugar. Coffee with soy milk.
Carrot-Orange-Berry “Juice” Smoothie (approx 1 cup orange juice, 1 large carrot, 2/3 cup frozen blackberries, raspberries, and blueberries.)
Trail mix (walnuts, almonds, dark chocolate chips, dried cranberries, and pumpkin seeds.)
Pumpkin flax granola topped with strawberries, banana, and coconut milk. Toasted sprouted grain bread with almond butter, sliced banana, and pumpkin seeds. Coffee with vanilla soy milk.
Green Tea Fruit Smoothie (approx. 1 cup chilled of lychee pear flavoured green tea, 2/3 cup frozen pineapple, 1/2 cup frozen peach slices, 5 frozen strawberries, and a splash of orange juice)
Tri-colour quinoa, sautéed kale topped with tahini and lime, sriracha roasted chickpeas, browned zucchini medallions, and curry baked sweet potato rounds.
Oatmeal (cooked in water with ground flax seed) topped with chopped strawberries, pumpkin seeds, almond butter, brown sugar, and coconut milk. Coffee with vanilla soy milk.